Matthead Pizza. Dare I say it?

fathead
pizza
carlshead
(Rachael D.) #88

Hi Matt! I made this the other night including the psyllium husk. I tried it because the recipe didn’t involve using the microwave. Not a bad pizza! I really enjoyed it cold the next morning too. Next time i make it I’m going to add an egg white. I’ll report back. Thanks for sharing :))

(Kelly LeBlanc) #89

I bought Xantham Gum, in part, because of this post. Looks AWESOME!

(Brian Ernst) #90

How important is it to separate the eggs? I prefer simple recipes, less work, less dishes, maybe faster to make. If you’re looking for fluff, isn’t baking powder easier to use instead of separating the eggs?

(Brian Ernst) #91

I don’t have a microwave, so I currently use a pot w/ lid on stove top to carefully melt mozzarella for making Carlshead pizza. Thanks for the idea of using a food processor/blender. I’m looking forward to trying your prep method!

#92

When it comes to a dough that’s temperamental, it’s worth the scale. Not that you NEED it, but weighing it lets you dial it in PERFECT and reproduce it that way every time. If your ever bored enough (I’ve done this) Measure out a couple cups of something like a flour and a liquid, then weigh it. Do that 2 or 3 times and prepare to be AMAZED at how off it is every time. Let alone cut up veggies and stuff like that. I really don’t know why we’re still on Imperial measurements in the US, their great for liquids, terrible for everything else. I worked in a bakery for years and everything was weighed (balance, but still more accurate).

(Candy Lind) #93

I know this is an old post, but it just takes the right tool(s) to get the desired result. Want great crackers and pizza dough? Get a straight rolling pin like this:
https://www.amazon.com/The-Original-Straight-Rolling-Pin/dp/B01IWT97V8/ref=sr_1_1_sspa?ie=UTF8
and a set of rings, like this:
https://www.amazon.com/Rolling-Hills-Rubber-Pin-Rings/dp/B000I1ZXBC/ref=sr_1_6?ie=UTF8

I originally got these to make some fancy-schmancy molded cookies (German) called Springerle, that have to have the dough rolled out the right thickness, but they’ve come in handy for many other items since, especially keto crackers (including the flaxseed type) and (pizza) pie dough. You still use parchment; just crease the parchment to fit your pan and then roll on a large flat surface, either a large board or your countertop, using the creases as a guide. Dough rolls out evenly much quicker with the bands than with another rolling device. I also use the “fold the dough over with the parchment” trick to bring things back in line; very handy. An 18-to-20-inch pin will allow you to roll out dough to fill a jelly roll pan without getting the bands into the dough. I use the 1/8 and 1/4" bands the most.

Boyfriend that is not interested in Keto lifestyle
#94

Well, so far that’s the best fake pizza I’ve made! Thanks!

#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.