Usually, I don’t like to write a whole essay when posting recipes, however, I am going to give some tips and directions for those of you who have not worked with fathead dough before. So, if you’ve worked with it before and you’re comfortable, then feel free to skip to the recipe.
Are you new to fathead dough?
Making fathead dough pizza can be intimidating the first time. It was for me anyway. Once you become comfortable with the recipe it’s pretty amazing to experiment and see just how many other recipes you can create with this simple recipe. Cinnabons, focaccia and lasagne to name a few.
One thing I’d like to share in particular is the type of mozzarella cheese you use. I’ve found that full-fat mozzarella cheese works much better than the (skim milk) mozzarella you get from Woolies. I love all things Woolies, but this is one item in their store I skip. The skim milk mozzarella makes the dough stringy and the dough doesn’t mix well to have a typical dough-like consistency. With full-fat mozzarella cheese the mixture quickly incorporates and is exactly like the dough you’d make using regular flour.
I wanted to make a few breadsticks with a soup recipe one evening and noticed that I didn’t have cream cheese. I took a chance and used mayonnaise! Unbelievable, it worked! I just figured substituting the cream cheese with another fat like a mayonnaise would work – and it did! #datsonbreinmoetvrot
Some fathead dough recipes also use coconut flour, but my family doesn’t like the taste of the dough with coconut flour so I prefer to make it with almond flour. If you do want to use coconut flour the recipe ingredients are simply 1/3 cup coconut flour, 1.5 cups of mozzarella cheese, 2 tbsp cream cheese/mascarpone and 2 eggs.
Working with the dough can be tricky. Simply wet your hands with water as you handle the dough so that it doesn’t stick to your hands.
An alternative to Fathead Dough Pizza Bases
I must confess, I haven’t made fathead dough pizza bases in quite some time. Not since I’ve been using Trulygoodfood’s pizza bases. Trulygoodfood’s made it so easy to have delicious pizza in no time using their pizza bases. If you’re reading this for the first time and want to head on over to Trulygoodfood to try out some of their pizza bases, do use my code “leanfitketo” on checkout to receive 10% discount on your online order. I don’t receive any compensation for promoting their products.
Although I don’t use the fathead dough recipe for pizza bases, I do use it quite often to make desserts as mentioned above as well as this amazingly cheesy keto lasagne recipe here and this cast iron pizza here. I even make sandwiches for the kids. The dough can be made ahead of time and simply heated in the microwave for a couple of seconds.
Just like cauliflower, fathead dough is the hero of low carb living.
- 1.5 cups Mozzarella Cheese, grated
- 2 tbsp Cream Cheese or mascarpone
- 1 large Free Range eggs
- 3/4 cups Almond Flour
- Preheat your oven to 175 degrees Celsius and line a baking sheet with baking paper or use a silicone mat.
- Add the grated mozzarella and cream cheese to a medium size microwavable bowl and microwave on high for 2-2.5 minutes or until the cheese is completely melted.
- Add the egg and almond flour and mix all the ingredients together until if forms a dough like consistency.
- Spread the dough onto the baking sheet. You can use your fingers to spread the dough out. I wet my hands so that the dough doesn't stick. You can shape it in a circle or in a rectangle.
- Poke holes in the dough with a fork and bake in the oven for 10-12 minutes.
- Take the pizza base out of the oven, top it with your favourite topings and then return to the oven until the cheese is melted.