First time Fathead!
BT_rescuemom
Posts: 284 Member
I am so impressed with this recipe! It was easy, tasty, and made some wicked good pizza. I topped it with prosciutto, goat feta, fresh sliced mozzarella, and artichoke bruschetta. Oh, some olive oil and crushed garlic too.
Next time I'll make a double recipe and do garlic "bread" along with a smaller pizza for my daughter. She was none too excited about my topping choices.
Next time I'll make a double recipe and do garlic "bread" along with a smaller pizza for my daughter. She was none too excited about my topping choices.
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I got to play with my new food scale too, I weighed everything that went in and on so I could get an accurate calorie and macro count.3
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Looks amazing! Can you point me in the direction of the recipe please? Ty1
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I love fathead pizza! There is just no better substitute and I've tried a few. To me it tastes the closest to real dough. Not to mention the fact that it's ridiculously filling.
@btrsun10 - http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/
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I made this over the weekend! It was yummie!0
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Tried it for the first time a few weeks ago with barbecue chicken, bacon, peppers and goats cheese with some garlic butter, it's amazing! And half a pizza keeps you full all night compared to a whole carby pizza and snacks later!4
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I'd like to place an order please.. lol!2
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This looks amazing!0
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You can add any flavors you want to the recipe too...so if you want garlic or cinnamon sticks...3
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It's so good! I don't miss real pizza at all now! It's even good cold the next day. 1
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Now you're all making me want pizza...
Guess I know what I'm eating the rest of the week.0 -
BT_rescuemom wrote: »I am so impressed with this recipe! It was easy, tasty, and made some wicked good pizza. I topped it with prosciutto, goat feta, fresh sliced mozzarella, and artichoke bruschetta. Oh, some olive oil and crushed garlic too.
Next time I'll make a double recipe and do garlic "bread" along with a smaller pizza for my daughter. She was none too excited about my topping choices.
goat feta?????? Is that like a mix of feta cheese and goat cheese (my fav)??1 -
tri_gal_87 wrote: »BT_rescuemom wrote: »
goat feta?????? Is that like a mix of feta cheese and goat cheese (my fav)??
Feta is sheep or goat and sheep as I understand it. I don't think it's ever made from cow's milk...0 -
Yes, goat feta. So much yum.0
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Looks yummy! The linked fathead website claims it is so indulgent, that most people can only eat one or two slices.... Challenge accepted
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LolaDeeDaisy23 wrote: »Looks yummy! The linked fathead website claims it is so indulgent, that most people can only eat one or two slices.... Challenge accepted
Yeah I also accepted this challenge... And failed at it. Lol I can usually scoff down an entire carby pizza... This is very different. Be warned!
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Very filling! More than you would think, but is satisfying!1
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LolaDeeDaisy23 wrote: »Looks yummy! The linked fathead website claims it is so indulgent, that most people can only eat one or two slices.... Challenge accepted
I failed this challenge. I love Fathead pizza but can only eat a small portion in one sitting...and that's a good thing!
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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.0
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What is the base made of? What does fathead mean?0
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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.
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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
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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
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It's the best low carb crust I have ever made!0
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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
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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
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What pizza sauce do you guys use? Or just regular tomato paste ok?0
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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
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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
