Matthead Pizza. Dare I say it?

fathead
pizza
carlshead

(matt ) #81

Made another double recipe and added 1T psyllium per batch so 2T total. It adds a nice mouthfeel.

I had to leave a non pepperoni area for my daughter.


(matt ) #82

Oh and I tossed some parm on top of the pepperoni. Which I didn’t precook as I wanted it less crispy this time. Just to see what it was like.


(matt ) #83

I have noticed that letting the pizza cool is key to the crust setting up. When I slide it from the sheet pan to the cooling rack its soft enough to just slide over the edge of the pan in a wave…but after 10 minutes or so its set up nicely and I slide the rack out and cut it up. Its nice and crisp.


#84

To clarify, you’re saying you let the crust/pizza cool after you’ve taken it out of the oven the last time, before you cut and eat it, right? (As opposed to letting it cool before you put sauce/toppings on.) Thanks for all these tips!


(matt ) #85

Yes 100%. When it comes out of the oven with the cheese and toppings its still soft. Let it set up and it gets crispy. I let mine cool on a rack so there is nothing still cooking or steaming on the counter…there is air all around.


(Jane Reed) #86

Matt, I tried your crust last week and found it very easy. The food processor does a good job of creating a soft dough.

After baking the crust, I broke off a tiny piece of it, to taste it, and I almost ate it all, just like that. It has a nice flavor. I think it will make a fine “bread” for a sandwich.


(matt ) #87

Excellent! Glad you like it! Now I need to use it in a sandwich!


(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.