My first Fathead!

(Michael McMurray) #1

Tonight I decided to make my first Fathead pizza! I am stuck at home while the girls are off at the lake doing their 4th of July thing. So since I am forced to be here and work I may as well treat myself! :smiley:

I followed the standard recipe from the 2KD site and loved it! Excited to try Carl’s head pizza next and mix up my topping choices.

IMG_20170703_181554.jpg3088×4160 1.67 MB

IMG_20170703_181719.jpg4160×3088 2.33 MB

Not pretty, but this was my first time and i’m excited to get it down! The total carbs for the whole pizza was 29g. Some of the ingredients I chose were a little up there, like the sausage was 9g. Next time I will probably try and find something lower in carbs or just omit the sausage.

The sauce was just some white sauce off the shelf and I used half of the jar which added about 4.5g, I would like to try something else, the recipe called for garlic oil which I didn’t find, i’m assuming that meant garlic infused olive oil?

What are your tricks to keep the carbs as low as possible? Regardless of the 29g for the whole pizza I have lots left and am way under my 20g for the day.

(KCKO, KCFO 🥥) #2

I either make my own red sauce from fresh tomatoes, or use a jarred sauce that is under 3 grams of carbs per serving (usually this is 1/4 cup serve.)

I don’t keep garlic infused oil. I use extra virgin olive oil on my fatheads, add garlic to your liking.

More pepperoni instead of a sausage, unless you decide to grind your own sausage mixture in a food processor. This is ideal as you control what goes into the sausage. Or you can look for a brand that meets with your approval, it is nice because this lists the ingredients, so if you want to avoid dextrose or something else, you can see if the product uses it or not

https://ndb.nal.usda.gov/ndb/foods/show/13390?manu=&fgcd=&ds=Branded%20Food%20Products

(Jeremy Storie) #3

I use porkrind powder instead of almond flour. I also use Rao’s tomato sauce. It only has 2 net carbs per 1/2 cup of sauce. The crust is more oily because of the porkrinds but I don’t mind :grin:

(Michael McMurray) #4

Thank you for the input! Awesome points can’t wait to try!

(Michael McMurray) #5

For sure going to try that! I don’t mind oily either and that almond flour is a good chunk of carbs. Thanks!

(Cathrine Helle) #6

I have some pork rinds at home, will definitely try this! Thank you :slight_smile: