Matthead Pizza. Dare I say it?

fathead
pizza
carlshead
#95

Thank you, thank you, thank you… tried this base recipe & it was amazing! You’ve saved my Saturday nights!
I used a tin, put baking paper on top & just squashed it into the right size, worked well.
Did I say thank you? :grinning:

(matt ) #96

Working on a few more tweaks and so far I am liking what I am seeing (and tasting) so sit tight and get ready for updates!

Granted it might get too bothersome for some people but I like standing around in the kitchen cooking and talking to family and friends…makes for a great night!

(Laura) #97

I made this tonight! I cooked it on a preheated stone so it cooked a big faster… it was delicious…my nonketo daughter and husband both had a piece as well! Thank you for the great tutorial!

(matt ) #98

Glad you all enjoyed it!

(Joanna Parszyk ) #99

Hey Matt l just have a little question, l haven’t seen xanthan gum in other fathead pizzas, by adding this ingredient what is going to improve?

I’m looking to make more puffy pizza base, not the biggest fun of a thin crunchy version :face_with_hand_over_mouth:

(matt ) #100

Honestly I don’t even know as I added too many things at once. :slight_smile: The easiest way to make it puffier is to add the egg back to the recipe. I have a post here somewhere about a thicker pizza with a modified crust recipe.

Here’s pics of that experiment.

(matt ) #101

Here is the other recipe that we use for rolls and have adapted for pizza and many other things I have not posted about yet.

2.5 cups shredded mozzarella
2 oz cream cheese
1.5 cups almond flour
1 Tablespoon baking powder
2 eggs

Sift the almond flour and baking powder together and set aside.

Combine mozzarella and cream cheese in a large bowl and microwave for two minutes. Stir to combine, putting back in microwave as needed.

Add the flour/baking powder and fully combine then add the eggs and combine again. Its much mess messy this way.

Work it. You want the whole mess to be homogeneous.(your hands will be a bit sticky from the egg).

After I get it homogeneous, I refrigerate for 10 - 15 minutes to make it easier to work with.

Once I take it out,I oil my hands and then knead it a little.

Divide as you need and shape as you need (rolls, pizza, etc)

Bake on parchment paper for 10 - 15 minutes at 400.

(matt ) #102

Here are rolls made into mini pizzas

(Joanna Parszyk ) #103

Oh Matt, you just made a girl verrrrry happy, many thanks for finding the time to write the responses :heart_eyes:
Also l have to admit that l’ll be making the pizza for the first time (popping the cherry??? Or shall l say popping the blueberry to make it sound Keto friendly :joy:).
I’m a bit nervous actually even though l consider myself not the worst cook :woman_cook:

(Joanna Parszyk ) #104

Can l have a boring technical question? I do not have microwave :flushed: it is ok to gently melt the cheeses in a double broiler or on a stove set to smallest heat?

(Joanna Parszyk ) #105

I’ll allow myself to save those images as my food porn stash :shushing_face::rofl::rofl::rofl:

(matt ) #106

The double boiler would be fine. I would not trust it directly on the stove even at the lowest setting as you are melting not cooking the cheeses.

(matt ) #107

The process is the important part (to me at least) I want a nice even crust with well shaped edges. Thats why I almost always press out the dough into a pan of some sort. The round pizza above was pressed between two cake pans. With parchment used on both sides of the dough.

(matt ) #108

The recipe above made 2 rounds. We used one to make the pizza and the other to make a garlic naan of sorts.

(Joanna Parszyk ) #109

So if l use only half of the the ingredients in the original recipe what would be the diameter of a pan l should use for a thick crust?
I also like the nice clear shape, l guess it makes me esthetically sensitive…or OCD :rofl::rofl::rofl:

(matt ) #110

I used these and I was never really a baker so technically I guess this is an 8 inch cake pan?

annnnnnd its upside down.

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(matt ) #111

If you make the full recipe you can make 2 crusts or 1 crust and 3 rolls. There are pictures of the rolls floating around here as well. I am pretty sure you could refrigerate or freeze the dough as well but I have not ever done that.

(Joanna Parszyk ) #112

Matt, l’m super grateful for all your help and impressive patience with ALL my questions!!!

(Joanna Parszyk ) #113

Last question l promise!
I came across a recipe where Boursin cream cheese was used and apparently it added to the fluffiness of the dough.

Have you ever experimented with this particular brand?

Regarding nutritional value when compared to for example Philadelphia it contains more fat.

(matt ) #114

I have not used that brand but hey give it a shot. May work may not.

I would try heating some up by itself to see if it melts or breaks. You don’t want to ruin a batch if you don’t have to. Almond flour is not cheap :slight_smile: