Carl's Fathead Pizza Recipe


#1

From the man himself. You can find it with a search on the forum but I thought it merited a topic listing too.

http://carlfranklin.net/blog/2016/7/31/carlshead-pizza-my-riff-on-our-beloved-keto-friendly-fat-hea.html


(Kelly LeBlanc) #2

How about this with Carlshead as the crust?


#3

YES. That could really work couldn’t it? Never thought of it. You are a genius.

@carl you need to try this. Carlshead Wellington!


(Louise ) #4

Yummmaliciousness on plate! Thanks @carl for your good work!


#5

We have made this twice in the last week… and the best praise I can give it is - IT IS KID APPROVED!

My 5 and 10 year old loved it! One pizza to rule them all…? (sorry)

Cheers!


(Steven Cook) #6

So, after the bombshell of discovering that the shredded mozarella I’d been using is coated in potato starch to stop it clumping I’ve been on the hunt for an alternative. I’m struggling a bit as most of the non-shredded stuff seems to be “wet”.
The only real alternative I’ve found are the mozarella slices, which I’m going to try and “shred”. Wondering what everyone else is using? Anyone in the UK know of a source of hard mozarella?


#7

how much does it actually have in there though? what is the total carb count?

Just had a quick look at Tesco grated mozzarella - 2%. Honestly, I wouldn’t worry too much. If you can find without, great, but if not, just count the carbs. You might be able to get the blocks which are firmer. Here in France they call it pizza mozzarella. It is much firmer than the fresh stuff and is what the grated stuff comes from.

Just had another look. Try this stuff…

http://www.tesco.com/groceries/product/details/?id=255087569

The above is 0.2% - no starch


(Steven Cook) #8

I appreciate it will be negligible in relative terms. The shredded stuff has 2.1g carbs per 100g, the slices are 0.9g per 100g. I can get a bit anal about the ingredients, so it’s more a “matter of principle” as opposed to what will affect my ketosis.


(Steven Cook) #9

I’ll give that a try, they didn’t have it the last time I looked but I might be able to find an equivalent in another supermarket.


#10

I can get it in Lidl here so I expect you can there too.


(carl) #11

Get “low moisture” mozz in a chunk and use a food processor to “shred” it


#12

Yeah. I’ve grated the blocks before too - works fine. I guess as you are melting it anyway you could probably even just cut bits off?


(Steven Cook) #13

That’s crossed my mind too.


#14

hell of a lot easier than grating was my first thought! especially if you don’t need to. Easier than washing the food processor up too! I am so lazy!


#15

Is the almond flour needed? Besides macadamian nuts, all other types of nuts have a pretty high Omega 6:3 ratio. If the almond nuts are not properly prepared, I think they contain phytic acids which are anti- nutrients. Any thoughts on a good substitute?


#16

Also the delicate fats in nuts can be damaged using high heat.


(ryancrawcour) #17

Have you tried this yet?


(blovddreamer) #18

Tried fathead a year ago and been missing pizza with crust!!! Saw this recipe and wanted to try as it uses less cheese and almond flour than the other recipes!! Omg I loved it!!! Just like delivery and a pizza place!!!


#19

Where the hell is the recipe then you tease! I need less nuts and cheese - they typical one is not great for me.


(blovddreamer) #20

Carlshead pizza crust is what I used