Low Carb Coconut Flour Fathead Dough Thin Crisp Pizza

CRUST

6oz shredded mozarella cheese
2oz cream cheese
1/3 cup coconut flour
1 large egg

YOGURT SAUCE

¼ cup whole greek yogurt
¼ cup heavy whipping cream
¼ cup parmesan cheese

PEPPERONI

6oz shredded mozarella cheese
6oz pepperoni slices

COMBO

6oz shredded mozarella cheese
½ cup chopped leftover meat (or cooked ground beef)
2oz pepperoni slices, cut into small pieces
2 slices of turkey bacon, cut into small squares
1 cup Jalapeño slices
½ cup red or sweet onion slices

INSTRUCTIONS

1. Preheat the oven to 425F. If pizza stone is available, preheat that as well. Pizza stone makes the crust crunchy.
2. Combine mozarella cheese and cream cheese in a microwave safe bowl, melt in 30 seconds increment until pliable (mine took 2:30)
3. Mix together
4. Add coconut flour and mix until just blended and to cool down the mixture a little (about 1-2 minutes)
5. Add the egg yolk and continue mixing
6. Knead until uniform in color
7. Flatten dough in between two parchment papers, silicone mat or a pie crust mat if available.
8. Transfer flattened dough to a parchment paper, if not already in there.
9. Bake for 8 minutes.
10. Meanwhile, prepare the yogurt sauce by mixing all ingredients together. Alternatively, you can use tomato sauce or pizza sauce of your choice.
11. Once the crust is done baking, take it out of the oven and flip it so that the toppings will go on to the surface in touch with the pan
12. Spread the sauce all over
13. Sprinkle with mozarella cheese
14. Arrange the toppings
15. If doing a combo, sautee onions and jalapeños first to make it tastier