Bacon and cheddar pizza on an almond fat-head base

Ingredients

for 2 servings

• Almond flour70 g (2.5 oz)
• Grated mozzarella for the dough80 g (2.8 oz)
• Egg50 g (1.8 oz)
• Tomato passata35 g (1.2 oz)
• Grated cheddar70 g (2.5 oz)
• Diced bacon50 g (1.8 oz)

Directions

1. Preheat the oven to 200 °C (392 °F) (fan).
2. Melt the grated mozzarella in the microwave for 60 seconds, then mix it with the almond flour and the egg until you have a soft dough.
3. Roll the dough out into a thin disc between two sheets of parchment paper and set it on a baking sheet.
4. Pre-bake the base for 10 minutes at 200 °C (392 °F), until it starts to color.
5. Spread the tomato purée over the base, scatter over the grated cheddar then the bacon lardons.
6. Bake again for 9 minutes at 200 °C (392 °F), until the bacon is crisp and the cheddar melted.
7. Serve piping hot.