Haven’t posted much so thought I would try some recent pics, first “fat head” type pizza, crust using almond flour but I have stopped using egg, whole family now is loving this, with some experience getting the timing right to get a good firm crust, second a really, really nice home grown tomato used for a BLT using low carb tortilla. I show these type of photos to folks that don’t think LCHF is good eating.
!Pizza and BLT pics
BryanS
(BryanS)
#4
Hi Christy, I am not certain what Carl’s way is, but I started with what was then known as “fat head” pizza crust recipe, although no egg, oven very hot, like 400-500F, although this makes the timing more critical, very generally precook it about 8-10-12 minutes on one side then flip for maybe 5 minutes, if I get the timing right its a firm crust, although the outer edges may look burnt its not bad.
Christy_Frizzell
(Christy Frizzell)
#6
Hi Bryan! Guess I should have included more info (my hubby says I do this all the time). On one of the older episodes Carl discovered another way to make the fathead pizza crust…so the first modification he made was to delete the egg and then later he came up with only using the mozzarella chz and almond flour. We are in love with this modification in our house and it’s easy peasy…so you do the exact same thing with the chz and the almond flour:
Pre-heat Oven to 450
Place Pizza Stone/Sheet on middle rack to heat
Melt Chz like before but don’t add in cream chz (1 1/2c)
Add in almond flour (3/4 c)
Mix in and then knead when you can touch
Roll out between two sheets of parchment paper
Do everything you did before
Slide it on the preheated stone/sheet
Cook maybe 5 min (watch the edges, when they start to turn brown pull it out, flip it, and do the other side like before)
You may not even want to try it…but if you do I don’t think you will regret it 
BryanS
(BryanS)
#7
I am still using the cream cheese, but will try it without when we make it next, thanks for the tip!