I have been wanting to try the recipe for Fathead Pizza for a long time. Basically since I realized you can lose weight eating a high fat diet. I mean who doesn’t want to be able to eat pizza while on a “diet”?
While I messed up considerably on the crust by putting too much cream cheese in it, I still loved the concept of the pizza and liked the pizza a lot. The crust is super thin so if you’re a fan of thin crust pizza you would like this crust. I found the pizza even better the second time I heated it up on my Pizza-pizzaz because the crust got even crispier. You want a crispy crust because otherwise your slices will wilt considerably.
If you’re trying a high-fat or low-carb diet this recipe is highly recommended. I mean it’s good regardless but fare warning: it’s highly caloric! Below is the Fathead Pizza Crust recipe plus the toppings I used.
ingredients.
- 6 oz shredded mozzarella or fontina cheese
- 3 oz almond meal/flour
- 2 T. cream cheese (I accidentally used two ounces!)
- 1 egg
- pinch salt to taste
- dried rosemary, Italian seasoning garlic or other seasonings to taste
- ½ c. tomato sauce
- 5 oz fontina cheese, shredded
- 2 oz provolone cheese, shredded
- ½ oz parmesan cheese, shredded
- pepperoni
directions.
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Mix the shredded/grated cheese and almond flour in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute. (Here I added the seasonings.)
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Stir then microwave on HIGH for another 30 seconds. (I skipped this extra step because I found I didn’t need it.)
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Add the egg, salt, rosemary and any other flavorings, mix gently to form a ball of dough. My dough seemed slightly shapeless which could be because I put in too much cream cheese.
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Place in between 2 pieces of parchment paper and roll into a circular pizza shape. Remove the top sheet of parchment paper. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10 to 20 seconds to soften again. Don’t reheat too long or you will cook the egg.
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Make fork holes all over the pizza base to ensure it cooks evenly. I found this difficult because my dough was sticky.
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Slide the pizza base with parchment paper on a baking tray, pizza pan or pizza stone, and bake at 425F for 12 to 15 minutes, or until brown.
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To make the base really crispy and sturdy, flip the pizza over once the top has browned. (Here I would bake again before topping; I did not do this and I felt as though my crust could have been crispier had I done so.)
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Once cooked, remove from the oven and add all the toppings you like. Make sure any meat you’re using is already cooked. Bake again at 425F for 5 to 10 minutes or until cheese is bubbling.
Food Snob 