Fat Head Pizza
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6 slices
- Calories: 203 kCal
- 170 g pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
- 85 g almond meal/flour or 1/4 cup (4 tbsp) coconut flour
- 2 tbsp cream cheese
- 1 egg
- pinch salt to taste
- ½ tsp dried rosemary/ garlic
- Tomato paste (unsweetened)
- Cherry Tomatoes
- Sausage meat
- Spinach and crack an egg on top
- Sun-dried tomatoes
- Rosemary, oregano, thyme, sage
- ground/mince beef
Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, rosemary and any other optional flavoring, mix gently.
The dough is kind of sticky to work. I like to use parchment paper when rolling the dough out. I’ll put a layer of parchment paper over the dough and then use a rolling pin to spread out the dough. i.e. Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking paper/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.
Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
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.
Recipe Notes: Nutrition panel is for base only and it will vary according to the toppings variations.
A very common question which mostly people ask that “Can we make this dough a day before and keep it in the fridge until we are ready to use it?”
From a food safety point of view, you will need to cook the raw dough by the next day. You don’t want raw eggs that have been warmed (when mixing with the melted cheese) sitting around for too long. Keep the raw dough in the fridge, wrapped or in an airtight container so it doesn’t dry out. But the bigger problem is that the cheese dough will need to become soft again so it may be rolled out to become a pizza base. It will either need bringing up to a warm room temperature, or slightly reheat the dough, but you run the risk of the egg cooking. An alternative would be to make the dough, roll it out, then place the uncooked pizza base in the fridge. . Many people have successfully cooked and frozen the cooked base for a quick and easy ready-meal. All you need to do is add your favourite toppings.
To enjoy further the Keto Liftstyle/Journey, we would be glad to join our active Facebook group with lot of activities like sharing market products of Keto friendly and based on group members experiences, the beginners are getting fruitful information about those products to use or stay away from them. Keto Quiz, frequently asked questions and much more stuff…
The given information is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice.
We got the feedback from a member of our facebook group named “Healthy Keto Lifestyle For Beginners” who have tried our blog recipe and would like to share her outcome with us!!
Feedback from Active Member: Ms. Mindy Scratch
THIS was THE BEST Pizza Dough I have made thus far 😋. Tastes like a crispy thin crust yummy cheesy pizza!!
Make sure you flip the rolled dough after baking the first side to ensure it’s crispy on both sides. Made a nice salad to go with it. 🍕🍕🍕🍕🥗