Fathead pizza help

(David Brown) #1

how do these bases taste. do they actually resemble a pizza?

there’s a few recipes on youtube but anyone got any tips please

#2

I haven’t made the fathead pizza but I have made one with a ground chicken and another with a sausage crust. They were freaking amazing. My boyfriend said they were better than bread crust.

It’s not delivery…it’s keto!

(Roy D Rushing Jr ) #3

In my experience fathead pizza dough has a incredibly bready texture and taste. It’s easily the best bread substitute I’ve tried.

Make sure to mix very well when you’re putting the almond flour mixture into the melted mozzarella. You want it to be as evenly distributed throughout as you can manage. You’ll know you’ve done it well when you can’t find any light spots in the dough when you roll it out into a crust shape. You can put a teaspoon or so of baking powder into the egg before you add the almond flour to make it rise a bit more. Halfway through your baking time make sure to pull the dough out and poke holes in it anywhere you see bubbles rising. Do NOT use wax paper in place of parchment paper. It sticks to wax paper like crazy and will be next to impossible to extricate without tearing it to shreds. Parchment paper only.

(Mary Jo Koplos) #4

Love that!!

(Joy) #5

Liked it as a pizza bottom, but love it folded over as a calzone. Now that’s the only way I make it.

#6

I do a CheeseBuns crust (fewer carbs, but not as versatile):

[Album] Pepperoni Pizza with a Cheesebuns crust

(Sharon S ) #7

My daughter loves fat head pizza. We have not had it yet but r making it for dinner tonight. …since it is Friday we r using veggies instead of meat. Here’s hoping.

(KCKO, KCFO 🥥) #8

This version is very good too. I love the chicken based bases the best however.

#9

Family is having first chicken base today and 2 of us prefer carlshead instead and 1 of us prefers the chicken base :stuck_out_tongue_winking_eye:

(Jane) #10

How long did you cook it and at what temp? My attempt was a disaster and it was soggy and mushy.

(Joy) #11

This was lunch today! 425°F for 15 minutes.

I cooked sausage, mushroom, bell pepper, and spinach in a pan, which drove off excess moisture. I spread the fathead dough between two sheets of parchment paper across an 14" pan using the base of a drinking glass like an iron, filled with the heated ingredients plus some ricotta and mozz cheese, and pulled up on the paper to fold over half the dough. I serve a tomato sauce at the table to spoon over each serving if desired. This keeps soggy sauce out of the baking process. The calzone top gets nice and brown during the bake.

(Jane) #12

Thanks, Joy!

I added the sauce to the calzone and my veggies were a bit soggy so I will try your way next time.

I hated that it came out so bad after my husband liked the regular fathead pizza so well. I may halve the dough and make a calzone for me and small pizza for him. Then if it turns out good we can each have half.

I’m in the “give it to Mikey he’ll eat anything” category so I don’t care if I end up eatng a soggy calzone LOL