First time Fathead!
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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.
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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?
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I use Rao's as well -- yummy yummy! Now I feel like we need to have this for dinner on Friday!0
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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
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No flipping here.0
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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
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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
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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
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I've made fathead pizzas and meatsa's a couple times. I tend to eat too much and go way over on my calories, so I had to stop. Delicious though.0
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I use the cheapest tomato paste because its only listed ingredient is tomatoes. I add olive oil, oregano, garlic salt and onion powder. It's fantastic!5
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I made my first Fathead pizza tonight and I was really happy with how it came out. Better yet, my non low carb hubby really liked it. I also used a Passata sauce, it's much lower in carbs than other jarred sauces.1
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Has anyone tried this as "crackers"? My family is big on cheese balls during the holiday, and I was contemplating replacing some of the crackers with this crust.0
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lamiller82 wrote: »Has anyone tried this as "crackers"? My family is big on cheese balls during the holiday, and I was contemplating replacing some of the crackers with this crust.
I haven't but I'm totally going to at some point
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I posted this question in a new thread but this one has a lot more activity. For all your FatHeads out there, have you ever had fully-cooked pizza left over? How long did it last and how well did it hold up the next day? The day after? Extra. Does the dough or your toppings get soggy? Did you store in the fridge or the freeze? How did you reheat it?
Thanks.0 -
I posted this question in a new thread but this one has a lot more activity. For all your FatHeads out there, have you ever had fully-cooked pizza left over? How long did it last and how well did it hold up the next day? The day after? Extra. Does the dough or your toppings get soggy? Did you store in the fridge or the freeze? How did you reheat it?
Thanks.
We haven't had leftovers yet! Too yummy. I'm making a double next time
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Omg this is amazing! If this can make good left overs then I might be making this all the time!
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I too can eat the entire pizza in one sitting!!! I'm not a big fan of tomato sauce so I'll do pesto or garlic or both. Cream cheese mixed with a little salsa.......0
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My first time Fathead. Single batch recipe...made 2 crusts...perfect personal size.
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Smart idea, I should try the personal size, then it might be easier to flip and crisp...0
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I'm curious to know if anyone has mastered this dough as a base for "bread" for a sandwich?
I always make a big pizza, have two pieces and then freeze the remainder, it keeps for a bout a week for me, probably more, but It's too tempting lol0 -
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.
I make "pizza" with just mozzarella, pepperoni and a light sprinkling of granulated garlic, baked in the toaster oven until bubbly and crispy at the edges. I'll either so it as one piece or as individual bites (a little cheese and a piece of pepperoni, which comes out more crispy).0 -
Third time making fathead pizza!! I can literally eat this every night for dinner and not get tired of it. It tastes just like regular pizza, maybe even better?! Besides making pizza, you can cut up the dough into strips and eat them as breadsticks, or maybe make a cheese bread (reminiscent of Little Ceasar's).
Tonight I topped it with a tablespoon or two of pizza sauce, mozzarella cheese, ham, salami and pepperoni.
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I still haven't made this yet. Only three more dinners til Jamaica. I better move it. I seriously procrastinate with new recipes. I can't hardly be bothered when on keto. I was way more adventurous at 100 g carb level. I do have all the ingredients...
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I made one last week and crackers too after seeing this post, it was very good and filling0
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I found this link today that has a bunch of ideas using fathead. Worth trying!
http://healthylivinginbodyandmind.com/24-fathead-cheese-dough-recipes-low-carb-gluten-free/0 -
Yaaay, and Thank You All!! I finally got the gumption to make the recipe (way easier than I imagined) and even non-low-carb hubby thought it was awesome. I just pressed it by hand between the two parchment sheets into the pan, then after cooking 15 minutes slid it off the pan via the parchment underneath and flipped it onto the other piece of parchment to do the other side for another 5 min.
Between the two of us we only ate 3/4 of the pizza. He had half and I had 1/4. Perfect. And it left a lunch for me for tomorrow. Two shots of the pizza.... first one with sausage pasta sauce and veggies only to go into the oven and cook them on broil, then topped with cheese, artichoke hearts and hot capocollo for another broil. This recipe is a keeper.
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So I tried to make Fathead using only coconut flour (that's all I had on hand)...it was really dry and grainy. It seems like you'd need about 1/3 the coconut flour as compared to the almond.0
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Update... I ate the other 1/4 of the pizza a couple hours later at 9pm. It was too good to resist.1
