Welcome to my blogging website about all things related to my love of Ultra Marathon Running. Please check out my Blog where I report on my latest training runs, marathons and events. My aim is to encourage other runners to push their boundaries to achieve greater distances, fulfil personal achievement goals and most of all more enjoyment running as part of a balanced lifestyle.
1/2 teaspoon Wheat Free Baking Powder (for a deeper crust)
Pizza sauce (homemade) I use tomato purée blended with plum tomatoes, seasoning, some garlic and mixed herbs.
Melted Gouda, Cream Cheese, Almond Flour and Egg
Whisk in the Almond Flour until a thick dough
Preheat oven to 200c.
Microwave or (heat in a saucepan) the mozzarella and cream cheese in a large bowl until soft and pliable, about 30 seconds.
Then add the egg, almond meal, oregano, garlic salt and basil and blend well with a fork into a dough ball. Press into a circle or square shaped pizza on a greaseproof lined baking sheet sprayed with a thin coating of olive oil, ghee or coconut oil.
Pierce surface with fork to prevent rising of the crust while baking.
Bake crust in oven for 8-10 minutes, or once slightly golden. Pierce more holes with fork if bubbles form. Bake another 2-4 minutes if crust has not already browned.
Do not over bake as it will dry out!
Add your pizza sauce and toppings, pop back in oven for 4-5 more minutes until cheese is melted and bubbly.
Spread on a (greaseproof lined) pizza tray, not tin foil like pictured, I ran out...
Bake for 10 minutes or until golden
Prepare the Pizza Sauce
Spread sauce evenly
Add mixed cheeses and toppings in layers. I used Gouda and Mild Cheddar today
Remove and serve once Cheese has melted and bubbles