For the Breadsticks:
2.5 cups Low-Moisture, Part-Skim Mozzarella Cheese shredded
2 oz Cream Cheese
2.5 cup Almond Flour
1 tbsp Baking Powder
2 tsp Garlic Powder
2 Eggs
For the Dip:
6 oz Cream Cheese softened
3/4 cup Ricotta Cheese
1/2 cup Parmesan Cheese shredded
1 cup Mozzarella Cheese shredded, divided
1 tbsp Basil
2 tsp Garlic Powder
1 cup Low Carb Marinara Sauce
1 oz Pepperoni or pizza toppings of your choice
4 tbsp Butter melted
1/2 tsp Garlic Powder
1 tsp Onion Powder
1 tbsp Dried Parsley
For the dip:
Preheat your oven to 375 degrees F. Grease an oven-safe skillet (approximately 12″) with butter or nonstick spray.
In a medium bowl, combine the cream cheese, ricotta cheese, parmesan, 3/4 cup of the mozzarella, basil, and garlic powder.
Pour the marinara sauce into the bottom of a round oven-safe dish with at least a 5 cup capacity. Top with dollops of the cheese mixture, evenly dispersing evenly over the marinara.
Top with the remaining 1/4 cup of mozzarella cheese, then with the pepperoni or other pizza toppings.
For the Breadsticks:
Combine the mozzarella cheese with the cream cheese in a microwave-safe bowl. Heat in the microwave for 30-second intervals until the 2 cheeses are melted and combine easily.
Add the almond flour, baking powder, garlic powder, and egg. Stir to combine – I find it easiest to use a rubber spatula.
Using wet hands, form the dough into small breadsticks, about 1″x3″. Arrange the formed breadsticks in the skillet around the dip and with the long side of the breadstick verticle.
Bake for 30-45 minutes, or until the breadsticks are cooked through and the dip is golden brown.
While the dip and breadsticks are in the oven, prepare the topping by combining the melted butter and spices. When the breadsticks are finished baking, drizzle them with the butter topping