Any way to salvage a bland keto fathead pizza dough?

fathead
(Edith) #21

Fathead Pizza Crust (I think I got the recipe from Diet Doctor, but I don’t recall.)

1 1/2 cups shredded mozzarella cheese
3/4 cup almond flour
2 Tablespoon cream cheese (I’ve used goat cheese if I’m out of cream cheese)
1 Teaspoon white wine vinegar
1 egg
1/2 Teaspoon salt
1/2 Teaspoon garlic powder (optional)

  1. Preheat oven to 400 degree F
  2. Heat mozzarella and cream cheese together in a nonstick pan or the microwave. Stir until the melt together. (Its about 90 secs for my microwave.)
  3. Add the other ingredients and knead with your hand until everything is well incorporated.
  4. On a parchment paper (I’ve used silicon baking mats, too) flatten the dough into an 8 inch round circle. (I think 8 inches is too small. We like a thinner crust.)
  5. Bake for 10-12 minutes

So… We found the crust comes out soggy if I only bake it for the 10-12 minutes so what I do now is I bake the crust on one side for the 10-12 minutes until it is lightly browned. Then I flip it over and back the other side until it is golden brown, too. That takes another 5-8 minutes. I can’t eat dairy, but the rest of the family thinks it tastes great. They will even eat it cold for lunch at school or as a snack.

Let make me know if this works out for you. :yum:

Edith

#22

Mozzarella is a very bland cheese. I make my crust using a cheddar cheese instead, maybe even throw in some parmesan.

(Allie) #23

Me too, mild cheddar. Easier to get hold of too.

(Cancer Fighting Ketovore :)) #24

I make my pizza crust like you do, except that I omit the egg. I imagine that it wouldn’t come out very good if you microwave the egg.

I also microwave for two minutes, then mix it, them microwave more if needed.

Then I put garlic powder on before baking.

(Hyperbole- best thing in the universe!) #25

I don’t have a microwave, but it works well heating the cheese in a non-stick pan.

#26

Thank you all for the great replies. So I’ll be using cheddar next time and add garlic salt to it. I wish there was a way to salvage what I already made :slight_smile:

#27

You can, just put tasty toppings on it. Treat it like foccacia and top with olive oil, salt and herbs etc and reheat in the oven slightly or add pizza toppings etc

#28

Parmesan Cheese or Psyllium Husk powder adds a descent texture to it. I always do a salt, pepper, onion, garlic, basil type of season to mine. Different almond flours can make things come out drastically different. Most of the time I use Anthony’s and it comes out pretty good.

(You've tried everything else; why not try bacon?) #29

It’s fine, once the egg and almond flour are mixed in. Microwaving just warms up the dough and makes it more pliable.

I must say, I don’t think the Fathead crust is any blander than regular pizza crust, but I’m glad for this thread, and the many great ideas people have posted.

(Full Metal KETO AF) #30

If no one mentioned it almond flour varies between manufacturers and grind size. When you mentioned grainy texture I thought, I wonder if he used almond meal?
I use Bob’s Red Mill fine ground almond flour. Meal is more like a fine grits texture.

Also maybe add some Italian dry herbs, especially oregano and basil, rosemary, thyme and marjoram would be good in the mix if you like. Fresh chopped rosemary if you’re lucky to have a bush like I do. Or you could add an Italian seasoning blend for simplicity.

#31

Thanks for all the replies. I would love to give this another try. Had to throw away the first pizza…
I also bought carbquick from amazon and made cheddar biscuits and ate three but the next morning I noticed I gained 2 lbs. are those good for keto pizza?

#32

OK, I just sat down! Made two pizza following the original fathead recipe posted above.

Pizza number one: Instead of 1 1/4 mozarella, I put 1 cup shredded mozzarella and 1/4 cup cheddar cheese. I mixed oregano, salt, garlic powder in the dough mixture, then sprinkled garlic salt on top. Left it in the 425 degree oven for 12 minutes and it was almost brown, I thought it might be burnt but it tasted awesome!!

Pizza number two: I didn’t use cheddar cheese in the dough, did not add salt either. Did not mix anything with the dough but when I spread the dough, I sprinkled garlic salt and oregano on top. Left it 10 min in the oven. I have not tasted it yet but it looks a bit soggy or softer looking, it might be because I didn’t let it burn like the first batch! :slight_smile:

The toppings were the same: pizza sauce, raw mushrooms, beef sausage and shredded mozarella cheese.

I tried to follow everyone’s great advice in this thread. Now, how did I do? :slight_smile:

#33

Did you cook the base by itself first before adding the toppings? You essentially have to cook fathead pizzas twice. Once to brown/harden the base, and then again once you add the toppings. That will avoid any soggy results.

(Edith) #34

Yes, and it comes out even better if you brown both sides of the crust.

(Randy) #35

I haven’t made fathead dough in a while. But I remember seeing that you want “part skim” mozzarella or the dough will be too wet. Sounds anti-keto where we want full fat everything. :grimacing: :sunglasses:

#36

ChrisW,
Yes, 12 min for the first pizza base and maybe 10 for the second one. Then added the toppings and baked them again for another 15 min or so until the shredded mozzarella on top was all melted.
I also took your advice and substituted 1/4 cup of the mozzarella with cheddar on the first base :slight_smile:

#37

Good point, thanks. I also think next time I would go easy on the pizza sauce!

#38

Virginia, thank you! I’ll remember that for next time!

(You've tried everything else; why not try bacon?) #39

Possibly, but I use full-fat mozzarella with no problem—especially since Christmas, when I found a couple of pizza stones under the tree. They get the crust a lovely golden brown very quickly. They are usually done after the first check.

I do the crusts on parchment paper, because it’s really a hassle to take the stones out of the oven and put them back in.