CRUST:

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3 cups almond meal/flour

¼ cup ground golden flaxseed

¼ cup ground psyllium seed

2 eggs

½ teaspoon sea salt

4 ounces cream cheese

4 ounces mozzarella cheese, grated or sliced

½ cup water

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TOPPINGS:

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3 tablespoons extra-virgin olive oil

1 yellow onion, chopped

3 cloves garlic, minced

4 ounces white button or portabello mushrooms, sliced

2 tablespoons fresh oregano, chopped,

or 1 tablespoon dried oregano ¼ cup fresh basil, chopped,

or 1½ tablespoons dried basil

6 ounces pizza sauce

6 ounces mozzarella cheese, grated or sliced

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TO MAKE CRUST:

Preheat oven to 375°F.

1. In a large bowl, add almond meal/flour, flaxseed, and psyllium seed and mix. Add the eggs and mix well.

2. In a microwave-safe bowl, combine cream cheese, mozzarella cheese, and water and microwave for 45 seconds to soften. Pour this mixture into the almond meal/flour mixture and mix thoroughly.

3. Line a baking pan or pizza stone with parchment paper. Place the dough on the parchment paper and, using your hands or a large spoon, spread the dough out to achieve ½-inch thickness with a raised border at the edge. Dip your hands in water to help smooth dough.

4. Bake the crust for 18–20 minutes or until it just begins to turn golden brown. Remove from oven.

TOPPINGS:

1. In a medium skillet, heat 2 tablespoons olive oil over medium-high heat, then add the onions, garlic, and mushrooms, and cook until the onions are translucent and the mushrooms have softened. Stir in oregano and basil, then remove from heat.

2. Spread this mixture over the baked crust. If adding inulin powder or acacia fiber to the pizza sauce, stir it in, then pour the sauce evenly over the toppings. Distribute mozzarella cheese over top.

3. Return the pizza to the oven until the cheese has melted, for 15–18 minutes. Remove and cut into 8 slices.