Fathead Pizza Dough

RowdysLady

I just made a sample batch of this to see if my entire family - Keto, LFHC, and Other would like this dough. Everyone loves it! My first batch did not take as long in the oven as the recipe indicates so some of it burned a bit - an easy correction but I've just made the realization you can flavor this stuff any way you want - garlic, parm, oregeno, sesame, etc to make any flavor of cracker or bread you want. I made the cream cheese spread I've mentioned before here for tomorrow and I was already to spread it on my pork rinds but my youngest says "you can use that dough as a cracker, mom" and I immediately spread some cream cheese spread on it. Wonderful!

I'm sure some of you who have been around our WOE awhile already know this, but crimeny! It was a huge discovery for me. Those other breads I've tried? Fugettaboutit!

Mine did not take anywhere near 20 minutes - more like 10 but I may have rolled it a little thin. Watch closely so it doesn't burn!

http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/

INGREDIENTS

• 170g / 6 oz / 1¾ cups (approx) pre shredded/grated cheese (mozzarella is the best or Edam/mild cheese)
• 85g / 3 oz / ¾ cup almond flour/meal
• 2 tbs cream cheese
• 1 egg
• +/- salt to taste
• ½ tsp dried rosemary/ garlic or other flavourings (optional)
• your c

1. Put the shredded/grated cheese and cream cheese in a microwaveable bowl. Microwave on HIGH for 1 minute.
   Stir then microwave on HIGH for another 30 seconds.
   Add the egg, salt, rosemary (or other flavourings) and ground almonds, mix gently.
   Place in between 2 baking parchment/paper and roll into a circular pizza shape. Remove the top baking parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
   Make fork holes all over the pizza base to ensure it cooks evenly.
   Place the baking sheet with the pizza base on a baking tray or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
   To make it really crispy and study, flip the pizza over once the top has baked to a golden colour. I turn the pizza onto the baking parchment I used to roll out the pizza base, then slide it back onto the baking tray lined with baking parchment.
   Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.

6 Servings
NUTRITION INFORMATION
Serving size: 1 slice (base only) Calories: 203 Fat: 16.8g Carbohydrates: 4g Sugar: 1g Fibre: 1.6g Protein: 11g

auntstephie321

I still remember the day back when I started and I was craving pizza, someone shared this recipe and I made it that very night. It is delicious, there was a recipe floating around to make it into everything bagels too, I never made it but it looked so good.

SuperCarLori

I shall need to purchase almond flour! TO THE MART OF WAL!!
Meh, I'll go tomorrow....

RowdysLady

It's worth it! I have coconut flour here too and may try one batch with that to see what happens. I will need at least 3 batches to feed the family. The first batch, because some of it burned I cut up what was good and stored to eat as crackers tomorrow with the entire family for our rib dinner. I'm going to be WAY over calories and fat tonight but I'll be under for carbs. I can have one slice of pizza with no toppings and be under calories (which I already ate cracker style) and if I want a couple slices with pepperoni, cheese, etc I'll be over my cals by probably 500. Guess I'll be walking 5 miles tomorrow for sure!

auntstephie321

Add extra liquid with coconut flour it sucks the moisture out of everything

MyriiStorm

Don't do what I did. The first time I made this I misinterpreted the directions and put the dough directly on the baking pan. It clung for dear life until I soaked the pan for an hour!

The second time I got smart and left the dough on the parchment paper, and it was wonderful! I think I know what I'm having tomorrow. . .

sammyliftsandeats

Before I went carnivore, fathead was on regular rotation. Made calzones with it as well. Try to get it rolled out quite thin if you like, you get more surface area that way.