It tasted like a thin crust pizza. Truly one of the best crusts ever! I am on the keto diet and was really craving pizza. If difficult to mix, reheat in the microwave for 20-30 … Hi. How to shape fathead pizza really easy! Thanks for posting. That is the key, the parchment paper, it doesn't stick and crust browns up nice. I have made many variations on the crust seasonings, sticking to the base recipe exactly as is, then experimenting with adding different herbs and spices - whatever I have on hand. Keep the raw dough in the fridge, wrapped or in an airtight container so it doesn't dry out. First, we are NEVER hungry, there are no food cravings, he was on the verge of diabetes and his sugar is now in check, and all the inflammation in my knees and ankles was gone in the first week. Yes you can easily melt the cheeses together using a double boiler or I have used a pan on the stove top, just ensure it is a gentle heat and you do not leave it for a second. Is there anyway to make the fathead crust without using a microwave? I have been making all sorts of fat head variations and last night made it with Lupin flour which has very low carb as its all fibre and low fat as well. I am confused when you said in step 6 - place baking sheet with pizza base on baking tray or pizza stone. I sometimes make it without tomato paste and instead I use olive oil, zucchini, mint and feta. It takes some aggressive mixing to get the egg incorporated throughout. Mine still stuck with baking paper My only problem was it didn't rise at all. Make them the day ahead, then add toppings and reheat them in the oven. If you really want a sturdy crust, flip the crust over and bake a few more minutes. That would solve problem #2. It worked great for the second batch. If you have a food processor that can turn your almond into powder it may be a cheaper alternative then buying the flour. Made this for the first time tonight and was fairly successful - I oiled the paper lightly but it still stuck on one side so will oil it more next time. Can i still make the pizza dough? I’m not going to lie. The problem was 425 is too high. Hopefully I will remember next time thank you for everything you put into this website. You can't really taste it when it is in the mixture, but you could try without it. When you are craving a delicious slice of pizza but don't want to fall off your low-carb diet, this is the recipe you need! I skimmed through the comments and didn't see anything answering my question, but I apologize if you've answered this in any of the comments below. The dough keeps sticking to the parchment paper after I roll it out and also after it's baked into the bottom of the crust. Yeah, I hate processed things such as protein powders or 'weird' food. Thank you very much. I used pre shredded and it was fine, was I not supposed to?? Lol Hi Faith! How would you do it if you don't have a microwave oven? 1/4 tsp fresh ground pepper Steps for making fathead pizza dough Fathead pizza dough. There was a little left over so I rolled it in a ball and placed it on the cookie sheet. Enjoy the great outdoors . Helps when I read it all! It was that good! Updated: Nov 16, 2020 This website earns income from ads and some pages may contain affiliate links, at no cost to you. Top with a second sheet of parchment. You can spray the parchment paper to further improve its non-stickiness. My son has nut allergies so I don't use almond flour. Boy, was I wrong! Using these ingredients instead of regular white flour cuts down on carbs while sneaking in quite a few health benefits. Who knew!! Can I blend up some almonds I don't have almond meal. So good so filling. Just have to find the almonds! 1 tsp rosemary. Having a pizza and not eating the whole thing is a foreign concept to me. I would do it again! Just made this for myself, came out really well! I didn't find this sticky or hard to work with at all. Use a silicone baking mat instead and it will never sticks, it's great. This is perfect, thanks for sharing. Awwwww, I'll accept a virtual kiss this morning What a way to start the day , I just finished making this recipe and it turned out really well. I wish i knew then what I know now. If you can't be troubled, fine but don't give them 1 star just because you don't get it. This is my go-to recipe now. Next time, we'll use a silpat nonstick baking mat under the base. That being said, this was fantastic. I will bask in the glory of this all day , Hi. Generally it is Pam's or Sunvalley almond meal. This is one of his short clips titled “Saturated fat and Cholesterol Lies.". I am a participant in the Amazon Services, LLC. I don't either! Add in the rest of the ingredients. I’m new to the use of it and any conversion. My husband and I have been trying to eat low carb, and this is by far our favorite low carb recipe. Thank you so much for the recipes and encouragement. Does it bake the same? Crust shouldn't stick to this bottom parchment after baking. Many people have experienced weight loss, reversed type two diabetes, improvement of PCOS, clear skin, clarity of thought, improved concentration, the depression lifted, inflammation, and pain reduced. Even my picky husband liked it! This pizza is absolutely amazing! , Will definitely this no nuts version. Sorry if you already answered this. Great recipe, for any combination of pizza toppings, or for breadsticks (plain or cheesy). Any leftover pizza (I know, that's surely impossible) can be stored in a similar way. I've taken off 24 pounds and I'm not hungry for the first time. I buy almond meal or make my own if I ever run out.. it may be coarser and may have the almond skins but some recipes just don't need expensive almond flour. Is it not tomato sauce used in the example photos for this crust? I added 1/2 tsp of Xanthan gum, some olive oil to the pan, skipped forkholes (you want bubbles in the crust) and parchment paper (it still came out of the oven just fine), and baked it for 12 minutes at 550F with the aid of a Baking Steel and with the cheese, toppings, and sauce already covering the dough. Much easier to work the dough without the egg. Crust was about 12” across. I didn't have almond flour so I used slivered blanched almonds and it worked perfectly. I’ve never had anything stick to parchment paper ever. My keto experience has been amplified there's no need to go back to standard junk food! It's a God send for sure. I made half your amounts and it was just right for 2 servings. My FitnessPal? My family is starving and my dog is hiding under the table. Amanda this is so incredibly kind, thank you and I am so happy when I get reviews like yours. It is a mixture of cheese and almond flour/ground almonds so should be dough like. I just scraped it off with a spatula/scraper and added it back to the pressed out dough. First time visitor here. I hope this helps. The temp of the ingredients was warm to the touch, but not hot. . Thanks Diana, it has now become the most downloaded recipe for the entire site! I'm already thinking of other variations I can make out of this. Thanks Mandy, I have amended it as you are correct. I hate to break it to you, but if you put that tomato sauce on it, it won't be at all low-carb. You can even omit the egg. Can't wait to try this on the Fathead Pizza now that I am eating low carb . It's the only one I trust. Almond flour can be used also, although I find it to be expensive. Enjoy Anna . A FatHEad crust would be amazing. So good I cannot wait to try some of the other recipes.? OMG! Some people here have frozen the baked base successfully then defrosted it while the oven is heating up, heating it again before adding the toppings to ensure it is crispy again. . I generally have roasted in the cupboard, but they don't have any oil or salt added. But, still managed to scrape it off and made it look passable for my husbands meal. Thank you sooo much, I've tried several low carb 'alternative' recipes, usually with disappointment, but this one is a keeper. Mine was pretty well brown by the 12 min mark. That should do the trick ? This really is THE recipe to convert non believers . Thank you for this recipe. because I know I will be able to get all the ingredients! I loved how the dough was so easy to roll out.Thank you for sharing. To me, a "baking sheet" means a metal cookie sheet. Ingredients. I think you must have the wrong cheese. We were eating almond flour but my husband developed reactions to it, so I've had to switch. Thank you for this easy and delicious alternative! If you want to read more testimonials, take a look at the pages and pages of readers who have written their stories. Thank you, thank you, thank you for giving us Low Carbers a wonderful, fantastic pizza crust. I have no idea why anyone uses it for anything. I hope that's helpful to you! And how to store? I also want to know this! I usually divide my dough in half and make two 10 inch crusts at a time because that makes thickness crust for me. Thanks. Can I use coconut flour or should I grind another nut? , When freezing this pizza crust, do you guys bake it first and then freeze or freeze before baking? 170g = 6oz which is the weight of 1 and 3/4 cup shredded cheese. POKE HOLES all over the dough with a fork. I added dried Italian herbs, garlic powder and black pepper to the mix but no salt as I figured the cheese would make it salty enough (which it was). By the time I'd realised what I'd done, I thought " oh well, here goes nothing " . I don't have a microwave and I made it by simply kneading it all together until it was dough-like. Stir in almond flour, xanthan gum, and salt. To start: Combine the cream cheese and mozzarella in a bowl. One is Silicone Baking Mats. How can this be made without a microwave? . But decided I’d give it a go on a Sunday when I had time for errors. Probably more than I would normally eat in one sitting, but was in an indulgent mood. I ate the leftovers cold with some kale pesto on top and that was also delicious. It does not include toppings. I turn it over so it bakes on both sides. It may not end up being as sturdy as a crispy base, so you may just have to eat it with a knife/fork - but it would still taste incredible. thanks! . I don't have one . Roll your pizza base out on plastic wrap on a plate first. This is a keeper thank you! So easy, tastes good, nice crunch, and can make it quickly. I cooked up a base, then left it out all day by mistake.. Will it be okay if I stick it in the fridge, and will I be safe to reheat it and use later? Thanks, your help would be much appreciated. Can I make this without the cream cheese? Thanks for including the coconut flour conversions. wish I had seen this earlier... very messy Tomorrow I'm going to use the same recipe but use a dinner plate as a pattern for a tortilla. I would cook the crust, then add the sauce and toppings and freeze without cooking the toppings. This dough is super versatile, so have fun getting creative! Jeff I just followed your advice about the baking steel and didn't pre-cook. It was delicious. Made it this past weekend and it was awesome. I ended up using a baking sheet because I do not have a circular pan and it worked just as well. Umm...I see the written instructions and ingredients. Made this tonight! Pepperoni, pancetta, black and green olives, red onion, tomato slices, mushrooms, and did I mention more mozzarella? You could even make two. But this one tastes just like bread and you don't miss the carb crust at all! The almond flour alone is 2 grams. I've been a fan of this type of diet for over 15 years, but your recipes bring a fresh new lift for old school Atkins followers, with a lot of variety and fun additions. It’s a bit chewy and very pliable. The carbs are predominantly coming from the almond meal/flour and a smaller amount from the cream cheese. I've tried the cauliflower crust. I just made it. Sorry I don't calculate sodium and each brand of cheese will vary considerably, as will the toppings. After seeing the recipe over and over, I finally made it this week and it was delicious! Not nauseous. Nutrition panel is for base only as toppings will vary widely depending on what was added and how much. This recipe has save me and allowed me to continue with my pizza skills which makes me happy. The wax will melt into your food. Fat Head pizza is seriously amazing (just read the comments at the end of the post if you don’t believe me). THANK YOOOOOOOOOOO!!!!! . Rao's basil tomato one is 3g carb i feel it tastes better than the marinara. This low carb pepperoni pizza is my current fave but a classic supreme pizza is a crowd pleaser, too. I like it so much better than regular pizza, because you don't have that bloated, overstuffed feeling afterwards. thx. If it were me, I'd probably toss everything into a pot and stick it on the stove. It was excellent! We do bake at 425, but you can reduce the time or temp if you find the crust is getting too dark for your liking. This recipe will help tremendously and keep him motivated to stay low carb and enjoy the weight loss it brings. WHERE "right above the recipe"????? You can omit it for this recipe, the Fat Head pizza may be a little tougher but certainly sturdy - yay! . Most people tell me they bake the base then freeze it, the cheese and egg would go a little horrid in the freezer if frozen unbaked. I would suggest trying one pizza between you, fully load it with toppings and serve with a coleslaw with plenty of healthy mayonnaise or olive oil drizzled on top. I have one question, could I cook the dough 8 mins on bottom rack and flip it over and cook other side a couple more minutes? The nutritional facts on this are off. Any ideas how I can make this if I don’t have a microwave? Excellent idea! I baked it on tinfoil and it was stuck like glue - it did crisp up but when I added sauce it got soft again. Angela, Calories Carbs Fat Protein Sodium Sugar Put a small bit of prepared pizza sauce, fresh garlic, basil, oregano, green and red pepper and a few slices of pepperoni. I love it and like this pizza more than "real" pizza. So glad you love it. we are also a lactose free family and Cabot has saved us! I was doing the cauliflower crust which is good sometimes but it just didn't fill the pizza craving - this though tasted just like a regular pizza. Hubby has a nut allergy. I saw this link at a Keto forum. Thanks! I'm sooo excited to try it! First attempt and it turned out AMAZING! 6 ounces is 3/4 of a cup yet the physical measurement of the cheese is 1 3/4 cups - which would be 14 ounces. The crust tastes very similar to your traditional pizza dough. It was darn easy , too. Remove the top baking paper/parchment. Make sure it's not too hot otherwise you will cook the egg. I am so happy to help you re-introduce pizza back to your meal plan after the long pizza drought you have been through. This site uses Akismet to reduce spam. I will be making this quite often! No need to try that, here's my recipe for low carb cinnamon buns already. So amazing and so easy! : the entire pizza would be 24g total carbs). Delicious! Also if you use the baking steel you will not need to pre-cook the dough I do not and it comes out perfect every time.