High protein three cheese pizza

Set a bowl over a scale and mix 150 g bread flour, 50 g keto flour mix, 4 g salt, 4 g instant yeast and 170 g warm water into a shaggy mass.

Cover and rest 20 minutes to let the dough relax.

Knead into a tight dough ball.

Rise two to three hours until doubled in size.

Spread protein flour mix on the bench and divide into two even balls.

Cover with a towel and rest another 45 to 60 minutes.

Flip the dough over and work it out gently by hand to a fairly thin round, around 10 inches across.

Spread 75 g tomato sauce, then 56 g fresh mozzarella.

Add dollops of non-fat ricotta, 14 g grated Parmesan Reggiano and a couple of cranks of black pepper.

Bake four to six minutes until the cheese melts and the crust browns at the edges.

One minute before it is done, pull it out, sprinkle minced fresh basil over the top and brush the crust with garlic butter sauce, then bake one to two minutes more.