Instructions

• Preheat the oven to 200°C / 400°F (electric). Line a baking sheet with parchment paper or have one ready.
• Place 2 cups pre-shredded mozzarella (220 g), 2 tablespoons coconut flour (16 g), ½ tablespoon psyllium husk or ½ teaspoon psyllium husk powder, 1 egg, and a pinch of salt into a blender or food processor. Blend until a smooth, cohesive dough forms, about 2 minutes, scraping down the sides once or twice as needed.
• Lightly wet your hands. Divide the dough into 2 equal portions. Place each portion between two sheets of baking paper and roll each to a round about 20 cm (8 inches) in diameter. Remove the top sheet of parchment.
• Transfer the crusts (on their bottom parchment) to the prepared baking sheet(s), spacing them so they fit without touching. Bake for 7 minutes, or until the crusts are lightly golden.
• Remove the crusts from the oven. Divide and spread the toppings as follows: evenly spread the 1/3 cup marinara sauce (80 ml) between the two crusts, arrange the 10 slices pepperoni (30 g) over the sauce (about 5 slices per crust), and sprinkle the 1/4 cup shredded mozzarella (28 g) evenly over both pizzas.
• Return the pizzas to the oven and bake for about 6 minutes, or until the cheese has melted and the toppings are crisped to your liking.
• Remove the pizzas from the oven, scatter the handful of basil leaves across both pizzas (divide evenly), let cool for 1–2 minutes, slice, and serve.