Artisanal Fathead Pepperoni & Herb-Infused Cloud Pizza

Ingredients

• •1.5 cups shredded low-moisture mozzarella cheese
• •2 tablespoons cream cheese
• •3/4 cup superfine blanched almond flour
• •1 large egg, room temperature
• •1/2 teaspoon garlic powder
• •1/2 teaspoon dried Italian herbs
• •1/2 cup San Marzano crushed tomatoes, simmered and reduced
• •1 cup shredded whole-milk mozzarella for topping
• •2 ounces thick-cut heritage pepperoni slices
• •1 tablespoon fresh oregano leaves
• •1 tablespoon cold-pressed extra virgin olive oil

Instructions

1. 1Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
2. 2In a microwave-safe bowl, combine 1.5 cups mozzarella and cream cheese; heat in 30-second intervals until fully melted and homogeneous.
3. 3Incorporate the almond flour, egg, garlic powder, and dried herbs into the melted cheese mixture, kneading by hand until a smooth dough forms.
4. 4Roll the dough between two sheets of parchment paper to a 1/4-inch thickness, then remove the top layer.
5. 5Dock the dough with a fork to prevent air bubbles and par-bake for 8-10 minutes until the surface is golden and firm.
6. 6Spread the San Marzano tomato reduction over the par-baked crust, leaving a half-inch border.
7. 7Distribute the whole-milk mozzarella and heritage pepperoni slices evenly across the surface.
8. 8Bake for an additional 8-12 minutes until the cheese is bubbly and the pepperoni edges are crisp and rendered.
9. 9Allow the pizza to rest for 3 minutes, then garnish with fresh oregano and a drizzle of cold-pressed olive oil before slicing.