Made a Fat Head pizza in a cast iron skillet the other day. It’s much easier than the old way using a pizza pan and parchment paper.
It’s pretty much the same recipe as a version of Fat/Carl’s Head pizza but you used a cast iron skillet and the crust is much thickers. I like coconut powder myselft to help bind the cheese.
This pizza is smaller but 2-3x thicker.
It’s a medium size. But I’m pretty sure you could use any size you want. It was just for me so it made four slices (2 meals).
Thank you! The last time I made CH pizza (with baking sheet & parchment) I was wondering if I could do the cast iron skillet method. I appreciate any opportunity to use my cast iron skillets.
Question: do you still pre-cook the crust in the skillet (turning it over mid-way…& is very difficult to pry it out the skillet at that point?), then return it to the oven to finish cooking with the toppings?
Yes, I pre-cook the crust just like a regular Fat Head pizza. Once done take it out, add some sauce and toppings. Then put it back in oven to finish.
You can coat the pan with butter or lard to make sure the cheese doesn’t stick. You can also use the same pan to cook the meat that goes on the pizza. Use the leftover bacon grease from the bacon you just fried for a topping.
