The main difference with this recipe is the use of the shredded fresh mozzarella added to the base ingredients.
The toppings used for this example uses passata and tomato puree as the base sauce. The ground beef was seasoned with cumin, chilli powder and cayenne pepper and pre-fried.
75g Almond Flour
1 Tbsp Freshly Milled Flax Seed
1/2 Tbsp Olive Oil
125g (drained) ball of fresh mozzarella
1/2 Tsp Baking Powder
Seasoning to taste (Oregano, Salt, Pepper, Garlic Powder, Onion Powder)
1 Tbsp Grated Parmesan
1/2 Tsp Nutritional Yeast
1/4 Tsp Apple Cider Vinegar
Drain and squeeze all of the liquid from the mozzarella and using the back of a fork to shred the cheese.
Add to a bowl with the rest of the ingredients and mix thoroughly. Leave the mixed ingredients to stand for 10 minutes for the flax to do its thing.
Using your hands, shape the dough into a loose base pan with a raised edge.
Bake for approximately 15 minutes at 200 C, add the toppings and bake for a further 15 minutes.