I prefer coconut flour over almond, but I’m sure almond would work too.
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Crust
- 2C Shredded Mozzarella
- 1oz cream cheese
- 1/2 tsp baking powder
- 2tbsp coconut flour
- 1 egg
I made this pretty much like a normal fathead crust, except I add baking powder, and didn’t precook it before topping. I prefer a softer crust, and this came out nice and floppy but still sturdy enough for toppings.
Gravy
- 2oz breakfast sausage
- 1tbsp butter
- 2tbsp coconut flour
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- 1/2C heavy cream
- Salt & pepper to taste
Cook sausage until golden brown, add butter and coconut flour and stir until combined. Add heavy cream, salt, and pepper, and simmer until thickened.
From here I just spread the gravy onto my crust and threw on some toppings.
For toppings I used:
- 3 Lightly scrambled eggs
- 1/4C shredded Mexican blend cheese
- 3tbsp crumbled bacon
Bake at 450 for 15 minutes or until preferred doneness. Makes 8 slices.
Macros per slice
- Calories: 229
- Fat: 17.8g
- Net carbs: 2.4g
- Protein: 14g
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