Fathead Pizza Recipe For Keto | How To Make The BEST Low Carb Gluten Free Fat Head Pizza Dough
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today’s low-carb keto friendly fat head pizza is ridiculous guys somebody asked me if it was better than cauliflower pizza crust the fat head dough way better it’s like next-level it’s the big leagues it’s the real deal this stuff is awesome it literally might be one of the best recipes I’ve ever made on this channel so let’s not waste any more time let’s make some pizza all right so the very first thing you want to do is pre-heat your oven to 425 degrees so all the ovens preheating it’ll give us time to make our dough the first thing we’re gonna do is add 28 grams or about two tablespoons of some softened cream cheese to a small bowl you also want to add a cup and a half or a hundred and sixty eight grams of full fat mozzarella cheese to the bowl and as you’ll notice I’m using a food scale to do this because you want to be as accurate as possible weighing out your ingredients so just make sure that the dough actually turns out how it’s supposed to so what I did there is i microwave that for 45 seconds when it’s done microwaving you want to get out of spatula and start working the mozzarella cheese and the cream cheese into one another it doesn’t have to be totally combined because we’re actually gonna do is we’re gonna toss it back in the microwave for another 45 seconds and that should help do the rest of the work for us so that’s microwaving we’re going to take out a larger Bowl crack one egg into it and then we’re gonna whisk that egg until it’s whisk if I’d once it’s all yellow in there you can get the cheese that we just microwaved back out and we’re gonna add that to the large bowl as well as a cup or a hundred grams of superfine almond flour I recommend using Bob’s Red Mill almond flour it’s what I use for my crust and it turned out amazing so if you want to pick some up there’s a link to grab some of the video description below but what you want to do is mix those ingredients until a ball of dough starts to form then you want to add another two tablespoons ish of the almond flour to your work surface area coat both sides of the dough in almond flour and then just start using your hands to work out the dough don’t use a rolling pin this is a big pro tip because a rolling pin it can actually make the dough stick to your work surface area so just make sure you’re using your hands to work the dough out so once the dough is about eight inches wide you can transfer it to a pizza tray lined with parchment paper and keep working the dough out with your hands until it’s about the size of the tray and then at this point you want to take out a fork and start scoring the top of your dough with the fork this is just gonna help prevent some bubbling that might happen when your dough is baked in the oven because we are using cheese for part of the base of the dough so this is just a preventative measure to make sure that doesn’t happen once that’s taken care of we’re gonna bake the crust without toppings for about ten minutes but you want to occasionally check on it just make sure that no bubbling is happening if some is you’ll just want to get your fork back out and help reduce some of that bubbling after about ten minutes your crust should look something like that it should be golden brown and you’re all set and ready to add your peach sauce so I added a half a cup or about a hundred and ten grams of pizza sauce I think that’s the perfect amount of peach sauce for this sized pizza but if you like more pizza sauce you want to add a little more than a half cup if you like less less than a half cup then you’re all set to add your cheese I used a cup or about 112 grams of mozzarella cheese but once again this is all personal preference depending on how much cheese you like on your pizza of course the same is true for toppings but I just kept things simple today I just used a serving of sliced pepperoni you want to bake the pizza about another five minutes at 425 just until the cheese starts to melt and then I just like to let it cool down for a couple of minutes before I cut myself some slices it makes eight equal sized slices and check this slice out guys yeah if this doesn’t get you in the mood to make pizza nothing well that’s today’s pizza recipe guys I hope you enjoyed it if you did it always means a lot it really does mean a thumbs up on the like button on the video if you want to pick up any of the products that I used to make the pizza today all the links to those are in the video description below along with the full written out recipe and the macros also I really can’t wait to see some of you guys Pizza recreations so if you make this tag me on Instagram my handle is also in the video description thanks for hanging out with me a little bit today thanks for making some beats with me I’ll see you the next video guys
This Post Was All About Fathead Pizza Recipe For Keto | How To Make The BEST Low Carb Gluten Free Fat Head Pizza Dough.
Here’s The Video Description From YouTube
This is THE BEST Fathead pizza recipe! Learning how to make low carb fathead dough is a keto game changer, and this fat head pizza is proof of that. That’s because fathead pizza dough bakes into a crust that tastes almost identical to the “real thing”. Seriously low carb keto pizza does not get better than this, and it’s gluten free too.
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Fathead Pizza Essentials:
Lower Sugar Pizza Sauce:
Fathead Pizza Ingredients:
1 Cup (100g) super-fine almond flour + 2 Tbsps (16g)
1 Large egg
2 1/2 Cups (280g) full fat mozzarella cheese
2 Tbsps (28g) full fat softened cream cheese
1/2 Cup (110g) low sugar pizza sauce
1 Serving (17 slices) pepperoni
Keto Fathead Pizza Instructions:
Preheat your oven to 425 degrees.
While you’re oven is preheating, in a medium sized bowl add the cream cheese and 1 1/2 cups of the mozzarella, and microwave for 20-45 seconds depending on the power of your microwave.
Remove the bowl from the microwave, mix and combine the two cheeses together.
Microwave another 20-45 seconds.
In a larger bowl add the egg, and whisk it.
Then add the cheese mixture from the other bowl, and the almond flour as well.
Combine all the ingredients with a spatula until a ball of dough forms.
When it does coat you work surface in 2ish Tbsps almond flour, and add the dough.
Coat both sides in the flour, and then use your hands to press out the dough into the shape of a circular pizza crust.
Once the pizza dough is about 8 inches in diameter transfer it to a pizza pan lined with parchment paper.
Continue to press out the pizza dough on the sheet until it’s about 10 inches in diameter.
Then use a fork to score the top of the (doing this will reduce bubbling of the dough)
Bake for about 10 minutes, or golden brown, and pop any bubbling with a fork during this time.
Remove from the oven and add the sauce, and toppings.
Bake for another 5 minutes (or until the cheese melts) with the topping.
Remove from the oven, cool and cut the pizza!
Macros PER SLICE (recipe makes 8 slices):
3.5g NET CARBS per slice!
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