Mini Carl's Head pizzas

(AnnaLeeThal) #1

Tomorrow is my family Christmas celebration. In the past we have done personal pizzas on Naan bread. I thought hey! Why not make a bunch of personal sized Carl’s Head pizza crusts! Plus, it is what my husband requested since he is avoiding red meat because of his gout flair.

(carl) #2

Awesome!

(AnnaLeeThal) #3

IMG_5351.JPG4032×3024 2.16 MB

Here they are, a beautiful pile of pizza crusts

(Diane Allen) #4

@AnnaLeeMI so you bake your crusts before you top them? And then bake again?

(AnnaLeeThal) #5

Yes. This is the first time I’ve done it ahead of time, so we will see how it turns out.

If you read the instructions for the pizza you bake the crust, then top with cheese and toppings and put back into the oven so they melt/heat.

(Diane Allen) #6

@AnnaLeeMI Thanks. I am interested in hearing how they turn out for you.

(AnnaLeeThal) #7

Will report back with reviews and pics!

(matt ) #8

Let the kids make their own. They love that. Just watch them with the sauce so they don’t pour it on. :slight_smile:

(AnnaLeeThal) #9

I know! It’s going to be fun to see what they come up with. There are 9 grandkids ranging from age 9 months to 11 years. Everyone except the twin babies will be able to build their own pizza. I’ll just give them a ham bone to teeth on or something.

(Guardian of the bacon) #10

If your not familiar with the Carlshead concept you want to have your ingredients precooked because you are just placing the assembled pizza back in the oven long enough to reheat and melt the cheese.

The crust itself is primarily cheese and almond flour based so it needs to be browned and crisped up before adding ingredients. It doesn’t stand up to heavy sauce very well but sauces tend to be carb heavy so that’s a good thing.

(Laurie) #11

Has anyone made the crusts and frozen them for later? Would it be best to freeze before any baking, or bake first and then freeze? I had some fathead crust stored in the freezer when I first made it but had a freezer failure and had to throw out everything (yes, I cried).

(Scott Shillady) #12

I’ve made a big patch and rolled the extra crusts up in parchment paper and cooked them up as needed, worked great. have not tried baking and freezing ans the rolled up unbaked ones fit so well in my freezer

(AnnaLeeThal) #13

I’m so doing this. We eat these once a week, so batch cooking makes so much sense.

The only reason I pre-cooked these ones was to save time tonight at the party.

(Michael Boggs) #14

Just in case anyone is looking for the recipe: Carlshead Pizza (A twist on Fathead Pizza)

(Tom Seest) #15

Noice

(Kathy Meyer) #16

That is a beautiful site to behold!

#17

So I roll it out and freeze it uncooked for future convenience.

Then it’s super easy to grab one pizza base and throw on the toppings. I bake them in a super hot oven on a pizza stone. I roll them thin so i don’t even need to defrost.

They are layered up on baking paper and i keep it on the baking paper when it goes in the oven so the paper does double duty too. Win win.

In theory you should bake the base first then add toppings but I am happy how mine turn out, crispy and pizza like even though I dont prebake the base. I think the thin base and pizza stone helped with that.

(AnnaLeeThal) #18

So the party was a total cluster of drama and horribleness. No one even used the pizza bases except for me and my husband. Oh well, now we have a bunch pre-made at home. Ungrateful bastards.

(matt ) #19

@AnnaLeeMI Was the drama about the crusts being cheese or was it unrelated to the crust??

(Jay eidelberg) #20

Just got done making 2 pies for the family. Yummy