Crispy Cheese Base Microwave Pizza

One appliance. Three ingredients. Tonnes of flavour. Almost no carbs and very little fat.

If you ask me, this crispy little sucker is near perfect.

You may be wondering how a pizza could possibly be low on carbs AND fat; two of the main components of traditional pizza. I simply replaced the carby base with a puffy, crispy cheese one and eliminated fat by draining the cheese of most of its fat.

You will need:

about 75g (2.65 ounces) cheddar or similar cheese

dry herbs - I've just used dry mixed herbs.

~ 2 teaspoons of tomato paste

Break your cheese up into chunks and put it in a microwave safe container.

Microwave on low-medium for about 3 minutes and 30 seconds. The time may vary between microwaves so I would check after about 2 minutes.

The fat should be completely separated and the cheese should just be started to colour.

Squeeze all of the liquid fat out of the cheese. This is necessary to make the base puffy and crispy.

I used a spoon to press down on the cheese and drained the fat into a little container. I've found the fat can be reserved and used as clarified butter. Waste not what not!

Look how much fat came out!

Then put the still hot cheese between two sheets of baking paper and flattened it to about 2mm (1/10 inch).

Wipe away any more fat with paper towel or a tea towel.

Spread on your tomato paste and sprinkle over herbs

Microwave for about 40 seconds on high.

If it has not puffed by this stage put it in for another 15 seconds at a time.

It will become crispier as it cools slightly.

All done! Enjoy!