First time Fathead!
Options
Replies
-
Sunny_Bunny_ wrote: »What is the base made of? What does fathead mean?
Here's a link to the recipe.
http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/
I think there are some slight variations of it out there too ???
I've heard of people adapting this basic recipe to make crackers too and it mentions that in this link as well.
I've never tried it myself. I always make pizza without a crust at all. I've always avoided it because of the fiber, (doesn't digest well for me) but upon looking at the recipe, it's quite low fiber as well. It might actually be something I could eat on occasion.
If nothing else I should make these for the family and get them off the low carb tortillas I currently use for their crust. They still contain wheat. I hate using them but my son and husband don't care for my crustless version. I really should make a sandwich bread for my sons lunch too.
It's absolutely the best. I must be the only person though that has to stop themselves from eating the whole thing. It's just so good!!!
Here's the link I use for mine.
http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/1 -
@tri_gal_87 Nope you're not the only one, I usually devour half the pizza at a time and stop myself, lol. That recipe looks great!2
-
I came across this recipe recently and wondered if it was as good as they claimed. I really appreciate you sharing this as I will be having this for dinner tonight!1
-
It's the best low carb crust I have ever made!0
-
canadjineh wrote: »Bumping this now that I bought the ingredients... just gotta push myself to make it. I am so NOT a rolling-out-dough person. Made a pie once (in 52 yrs) and used a press-in short crust. It looks so good though, and I do miss pizza.
The rolling isn't to perfection, really. A quick roll to thin it out is really all you need. Don't worry about pretty edges or symmetrical, I say. quickest rolling I've ever done and I do make pies and cookies, etc....well I used to make them
ETA: roll fast though, it will firm up quickly if off heat too long.1 -
I kinda just spread it out with my fingers and that worked fine0
-
I stick my hand in a baggie and press down on the oiled cookie sheet. This works great! As for portioning... I make 2 pizzas, one for my husband and one for me, but mine lasts 3 days! So rich and filling,,, yumm yummmmm!1
-
What pizza sauce do you guys use? Or just regular tomato paste ok?0
-
LolaDeeDaisy23 wrote: »What pizza sauce do you guys use? Or just regular tomato paste ok?
I use Rao's Marinara usually - just because it has no added sugar (and tastes great, but it's pricey). We are having pizza night on Friday this week, and I'm going to use a cream sauce just to mix it up. Something like this, but without the spinach & artichokes (which I like, just don't feel like this week):
http://www.thetwobiteclub.com/2011/07/spinach-artichoke-alfredo-pizza.html
1 -
I use Full Circle brand (I think it's specific to Brookshire's and their stores) crushed tomatoes - it's the lowest carb I can find then I add my own garlic, etc to it.0
-
BT_rescuemom wrote: »I kinda just spread it out with my fingers and that worked fine
This ... it's what I did and it was just perfect. I can't find low carb pizza sauce though so I just used the lowest regular one I could find and put it on sparingly.0 -
Wow, hubby and I love pizza. I'm going to have to try this.
1 -
The recipe says: "To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned."
For those of you who have made this pizza, did you do that step quoted above? Did you flip the pizza over? If so, did it make a major difference or is the pizza sturdy enough to be held without that extra step?
0 -
I use Rao's as well -- yummy yummy! Now I feel like we need to have this for dinner on Friday!0
-
The recipe says: "To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned."
For those of you who have made this pizza, did you do that step quoted above? Did you flip the pizza over? If so, did it make a major difference or is the pizza sturdy enough to be held without that extra step?
I've made it both ways, flipped and not flipped. The flipped was a little sturdier, but not necessary in my opinion.
As for the sauce, I love white pizza, so I use garlic puree, garlic butter, or alfredo sauce, and skip the tomato sauce altogether.1 -
I did not flip it, and the crust was sturdy enough to hold like a normal thin crust.0
-
No flipping here.0
-
A good Passata sauce is what I've always used for pizza. Fresh flavour (since it starts out uncooked and NOTHING is added except occasionally basil leaves), quite low in carbs. Here's a link to MFP macro counts. *note* 1 dl is a decilitre (1/10th of a litre) 100ml (approx 250 ml in a cup). Passata is easy to find here but may have to be hunted up in a specialty grocery in the States, I'm not sure.1
-
Yes I flip it to make it extra crispy but would probably depend on your oven. I love this recipe. The toppings you can put on are endless. My favourite is just a classic cheese and pepperoni, perhaps with a bit of bacon. Bacon goes everywhere with me! haha0
-
YUM!!! I made this today for lunch. I only had 2 pieces, out of 6, and I'm STILL full. Guess I'll have one pecan for dinner, lol. Pizza was the only thing I was missing and this recipe is perfect. 1
