Any way to salvage a bland keto fathead pizza dough?

fathead
#1

Hi all,

I am new to keto diet and today I attempt to find a recipe on youtube and make my first keto pizza using fathead dough: https://www.youtube.com/watch?v=xB9ghAvjdh4

Followed the recipe to the T and the pizza crust tastes so bland with overpowering almond flour grainy taste! The calories and carbs also were a lot higher than I anticipated for my 20g carb a day diet. These are my macros:

  1. 2 eggs (140,0.8)

  2. 1.5 cups almond flour (900,36)

  3. 3 cups mozzarella cheese (960,12)

  4. 4 tbsp cream cheese (204, 3)

For the toppings:

  1. Pizza sauce (34,5.5)

  2. 1 cup mozzarella cheese (320,4)

  3. 1.5 beef sausage (300,6)

  4. 1/3 green bell pepper (10,2)

  5. 2 cups portobello mushrooms (30,4.6)

Total = 2898, 74

1/6 pizza = 483 calories, 12.3

Can you please advise if there is any way I can salvage or fix the bland taste so I can at least eat it? Also, what did I do wrong that the macros went so high?

Thank you in advance

(You've tried everything else; why not try bacon?) #2

That’s the recipe I use, and I find it quite tasty. I do add garlic, basil, and oregano, however.

As for the carbohydrate content, be aware that this recipe is for two pizzas.

(Carl Keller) #3

I didn’t find my dough in FHP to be grainy or taste almondy but personal perception is reality. Perhaps your can eliminate the grainy texture by making sure your cheeses are warm enough to mix properly with the flour and other ingredients. Microwave the cheese a little more if you need to.

As for the bland taste, you can try adding a bit of fresh garlic or just garlic powder to the crust. Including dry herbs like basil or oregano might give it a flavor you like better. I’m not sure at what point adding these things would create the best results. You can try halving the recipe until you perfect something better suited to your taste.

If you count total carbs, the fiber in almond flour can inflate the numbers. If you count net, then it’s not so terrible. Also, check the carbs on various mozzarella cheeses at your local grocer. Traditional mozzarella is made from buffalo milk and milk does have a few carbs. I found this mozarella to be the least carby in my preferred grocery store:

https://www.sargento.com/our-cheese/shredded-cheese/shredded-italian/sargento-shredded-mozzarella-traditional-cut

(Allie) #4

I always add herbs and salt to mine

#5

Put some pork rinds in a food processor and then add it to the mixture. You’ll never make a keto pizza without pork rinds ever again!

(Full Metal KETO AF) #6

Best to think of things like fathead pizza, keto lasagna and some other recipes as being barely low carb and a special occasional treat. It’s ok for a slice or two per day but it will take up most of your daily carb allowance, and if you sit and eat 1/2 a pie will likely put you over your 20 carb allowance. Try to eat more simply on a regular basis, protein and veg without tons of semi carb heavy ingredients that add up fast. Just my opinion. :cowboy_hat_face:

Don’t get me wrong, I make one now and then too.

#7

Thanks much, I’ll definitely try it next time :slight_smile:

#8

Thank you for your reply. Unfortunately I don’t eat pork, is there a kosher alternative for that? :wink:

#9

Thank you David_Stilley,
I never thought about that, you’re right. I thought the slices will be so low in carb that I can eat them everyday, but apparently, 2 slices will make me go over the daily limit…

What about the low carb Atkins snacks? Like 2g carb brownies? Are they OK to eat on a daily basis or you think it would be better to just stay to healthier options?

Thanks

(Full Metal KETO AF) #10

@tezarin Atkins products are not very healthy. Take a look at the ingredients. I looked at some Atkins shakes for my friend while shopping at Walmart. They had about 100 ingredients and many were chemicals. I also noticed they were using sunflower or safflower oil, cannot remember which at the moment.

I also saw some “keto energy bars” not Atkins brand and I can’t remember who made them, 15 carbs each! Ouch, marketing keto is becoming a big business and a marketing buzz word. You can’t just trust the front label, you have to read the ingredients and nutritional profile carefully and especially pay attention to serving size in relation to the portion involved. Many times they put the serving size as part of what you would consider a serving. Like 1/2 sausage link for example.

My advice is to try and stay with real basic foods. The treats might be a downfall for you. Best to just avoid them especially at the beginning. Your taste will change and many find eating artificially sweetened stuff makes them keep craving sugar. When you avoid sugars and artificial sweeteners you will begin to taste the subtle sweetness in other foods that’s natural. Just my opinion, everyone has a different approach here. Simple is best for now.

(Edith) #11

Definitely make sure you add salt. We also add garlic powder. Also, make sure you melt the cheeses together before adding the other ingredients. The crust will not be grainy. I’ve had my daughter’s teenage friends eat the fathead pizza and they all think it is great.

#12

Thank you VirginiaEdie,
I must have microwaved the cream cheese+mozzarella mixture like 3 times to make sure it was all melted. Then I also microwaved it after adding the eggs. That youtube video did not instruct to add any herbs :frowning: Can you please share the recipe that you follow? Thanks

(Hyperbole- best thing in the universe!) #13

If you don’t like almond flour, there are recipes for coconut flour instead. Be aware the amounts are not equal, you need less coconut flour than almond flour. Not sure what that does to the carb count. You do get a little coconut flavor, but I like it. Might be worth looking into.

(Katie) #14

I like to sprinkle garlic powder over my crust before throwing it in the oven. Or you could do a melted butter, garlic, and parm brush before putting your toppings on. Just be sure to watch how much garlic because it does have carbs!

#15

Thank you ktpoppins, what a great idea. This brushing the dough may also work right now to salvage the pizza that no one will touch/eat!!

#16

Ruina, thank you for your help. I mean it was too bland and almond-y… so maybe I can try the coconut version, do you happen to have a recipe you like? Thanks

(Scott Cavendish) #17

The original fathead recipe has you sprinkling garlic salt onto the crust before baking

http://fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/

#18

Great, thank you! I’ll follow that recipe next time then

(Deborah ) #19

I just wanted to add to be sure you are using almond flour, not almond meal, which is coarser.

Bon appetit! :slight_smile:

#20

Thank you, I used the almond flour I bought from Walmart. Hopefully the quality was good, paid like $20 for a big bag!