Tacos w/ Fathead Pizza Crust Dough Tortillas

#1

I just made some tasty tacos with Fathead pizza crust dough for the tortillas. So delicious and low carb!

Fathead pizza crust dough: 170g shredded mozzarella in glass bowl – microwave for 70 seconds. Take out, and add 70g almond flour, 1 egg, and a hefty pinch of salt then stir. Microwvae another 70 seconds, take out stir with wooden spoon or the like, dampen hands then knead the dough a few times by hand. Pinch off a small ball and flatten on silicone mat and microwave for about 45 seconds or so depending how large it is. It should be flexible after cooking , fold into tortilla and fill.

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Yum!

(Heather Meyer) #2

wowza! that ingenius! is it flexible?

#3

Yep totally. Just don’t microwave too long… just enough to keep it flexible.

(Heather Meyer) #4

thanks! will have to try… i have missed tacos greatly!

(Full Metal KETO AF) #5

Those look great, worth trying. I wonder if they would cook nicely in a cast iron skillet.

(DougH) #6

Could you please let me know what these taste like?

I have tried a few egg and pork rind soft tortilla recipes which are cooked like a crepe. They have worked but they are too eggy, it is slightly offputting and tends to overwhelm the flavor of the tacos.

I have some grass fed beef tongue coming that I want to make into crispy lengua tacos, but have considered other recipes because the tortilla recipes aren’t really hitting the mark.

(Cancer Fighting Ketovore :)) #7

I’ve made similar, (without egg) and it tastes pretty good. I’ve also found and adapted a biscuit recipe, also tastes good :slightly_smiling_face:

#8

I don’t taste the egg in the dough at all.