I came across “magic mozzarella dough” several months ago and adapted it for cinnamon rolls. While I was impressed with its bread-like texture, it was a little too dry for my tastes. Since I was also experimenting with cream cheese based dough, I combined the two recipes and tweaked it until I finally had a cheesy flat bread that holds up to pizza toppings and is also good for sandwiches.
The mozzarella, cream cheese, and butter can be melted together in a pot on the stove top or microwaved. I’ve used both methods. This recipe makes two 12″ diameter round pizza crusts or one half sheet pan (13″ x 18″).
Update: I’ve been mixing my mozzarella dough by hand, but I recently came across a recipe using a stand mixer for a more even dough. I haven’t tried it yet with my recipe, but will use it the next time I make it.
3 cups shredded mozzarella cheese
1 cup super fine almond flour
4 oz cream cheese, cubed
2 Tbs coconut flour
2 Tbs flaxseed or chia seed meal
2 Tbs salted butter, cubed
1 Tbs apple cider vinegar
2 tsp baking powder
1/2 tsp salt
Preheat oven to 350°F. Prepare sheet pan or pizza pans with parchment paper or silicone mat. In a microwave safe bowl add mozzarella cheese, cubes of cream cheese, and cubes of butter. Microwave in 30 second increments, stirring in between, until cheese is melted and ingredients are combined (1-3 minutes). In medium bowl add dry ingredients: almond flour, coconut flour, flaxseed or chia seed meal, baking powder, and salt. Stir until well combined. Add eggs and vinegar to dry ingredients and mix until combined. Add flour and egg mixture to the melted cheese mixture. Knead with hands until fairly well combined. There will be streaks of melted cheese throughout. Dough can be patted out evenly into the pans or rolled out on the silicone mat or parchment paper and transferred to the pan. Bake for 20-25 minutes until lightly brown. Remove from the oven. Serve as a flat bread or add toppings and return to oven until toppings are warmed through.