When I end up with some leftover saag paneer, I often use it to make a quick wrap for lunch. This time I thought, why not try using it on a fathead dough?!

The result? A phenomenal Indian-inspired meal: saag paneer pizza!

Ingredients

Crust
1 cup mozzarella, grated
1 oz cream cheese
1/2 cup almond flour
1 large egg
1 tsp baking powder
1 tsp xantham gum
1 tsp dry turmeric
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp red chili flakes

Toppings
1/2 cup saag paneer (store-bought, takeout or see our Quick Saag Paneer recipe)

Yields: 3 servings
Per serving*:
Calories: 498
Net carbs: 6
Protein (grams): 23
Fat (grams): 37

Prep time: 10 min
Cook time: 20 min
Total time: 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

To prepare the crust, start by making the base for the fathead dough. In a large microwave safe bowl, combine mozzarella and cream cheese. Heat in the microwave 1 min.

Remove the bowl from the microwave and stir. Mix in the almond flour, egg, baking powder, xantham gum, turmeric, salt, ginger and chili flakes, until well combined.

Transfer the dough to a sheet of parchment, then cover with a second sheet of parchment and roll it out thin. Adjust to keep a round shape to the dough.

Remove the top parchment, then transfer the dough with the bottom sheet to a baking sheet or pizza stone. If using a pizza stone, you can trim the edges of the parchment.

Bake 10 min, until slightly golden.

Remove the crust from the oven. Top with the saag paneer and spread over the crust.

Return to the oven and bake another 5-8 min. Then switch to broil for 1-2 min, keeping an eye on the pizza to make sure it does not burn.

Slice and enjoy those Indian flavours! 😋