Fresh Mozzarella & Arugula Grilled Pizza – Low Carb & Grain Free

• Produce

  • 1 big handful Baby arugula
  • 1 tsp Garlic powder, roasted
  • 1/4 tsp Garlic powder, roasted or regular
  • 1 tbsp Herbs, fresh
  • 1 Tomato, large

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/3 cup Almond flour
  • 1/3 cup Coconut flour
  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 4 oz Cream cheese
  • 8 oz Mozzarella
  • 1 lb Stella fresh mozzarella cheese log

• Other

  • 1/3 cup Ground golden flax (the above three combined equals my local blend baking mix

Found on joyfilledeats.com

Description

Ingredients

• 8 oz shredded mozzarella
• 2 oz cream cheese
• 1 egg (the dough mixes easier if it is room temperature)
• 1/3 cup almond flour
• 1/3 cup coconut flour
• 1/3 cup ground golden flax (the above three combined equals my local blend baking mix)
• 1 lb Stella Fresh Mozzarella Cheese log, sliced into about 12 pieces
• 2 oz cream cheese, softened
• 1 tsp roasted garlic powder (or regular garlic powder)
• 1 tbsp fresh herbs, chopped (I used chives but you could also use basil, oregano, or thyme)
• 1 big handful baby arugula (about 2 oz)
• 1 large tomato, sliced
• 1/4 cup balsamic vinegar (reduced to 1 tbsp - see instructions)
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp roasted or regular garlic powder

Directions

• Preheat grill to medium low.
• Put mozzarella cheese and cream cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 3o more seconds until uniform and gloopy (it should look like cheese fondue at this point, if it doesn’t keep microwaving in 30 second increments). Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
• Line an old cookie sheet (make sure it will fit on your grill) with parchment paper. Dump the dough onto the parchment. Press or roll into a large circle on a pizza stone using wet hands or a wet rolling pin.
• Put the cookie sheet on the grates. Grill for about 5-10 minutes until the dough has firmed up. The heat of grills varies a lot so it’s best to keep peeking at it every few minutes. Once the dough has firmed up and the edges are golden remove the baking sheet from the grill. Wear oven mitts, it is very hot. Flip the dough upside down right on the grates and peel off the parchment. If you want your toppings hot put them on now. Grill for an additional 5 minutes until the dough is fully cooked.
• To reduce the balsamic vinegar simmer it in a small saucepan for 5-10 minutes until reduced by 3/4.
• Stir together the cream cheese and herbs. Spread over the grilled pizza crust. Top with baby arugula, then the tomatoes, then the fresh mozzarella. Drizzle the balsamic reduction over the top.