Everybody gets one, right? My first fathead pizza.

Everybody gets one, right? My first fathead pizza.

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  • Posted: April 13, 2018 11:46

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  • Posted: April 13, 2018 11:46

    DefNotAShark

    [A different, perhaps more tasty angle.](https://i.imgur.com/WZusxPo.jpg) I infused the crust with some garlic and fresh herbs, which tasted fantastic. I think the EVOO may have destablized the rigidity of the crust a small amount, but I'm not sure since I haven't made the original fathead crust yet. If you plan to do something similar, you can probably leave the EVOO out as it really wasn't necessary with 2 eggs in the food processor. I was still able to pick it up just fine, even piping hot. The end result is legitimately one of my favorite slices I've ever had, low carb or not. Looking at macros, this isn't something I can eat all the time unfortunately, but I think I will try and make some adjustments to bring the sodium and calories down a bit. It would be fine to eat half of it as one serving, but after one bite I already knew that whole pizza was going down. I either need to make it healthier, or more disgusting. Maybe both. Recipe, as required: 2 Large Eggs 2 Tablespoons Cream Cheese 1/3 Cup Almond Flour 1 1/3 Cup Mozzarella 3 Cloves Raw Garlic Fresh Parsley (to taste) Fresh Oregano (to taste) Extra Virgin Olive Oil (to taste) This recipe only covers the crust, but I will also share how I topped this particular pizza if you are interested. The main difference between this recipe and regular fathead are the extra ingredients I processed with the eggs before mixing, so if you don't have a food processor or something similar, skip that part. **Directions:** 1. Preheat oven to 425. It is best to have all of your ingredients out and ready to go, because the dough is made of hot cheese which will cool rapidly and become difficult to work with. You have a small window to work, but if the dough becomes finicky, just zap it for 10 seconds at a time until it submits again. 2. Combine mozz cheese and cream cheese in a large (microwave safe) mixing bowl. Put it in the microwave for about 45 seconds, stir thoroughly to combine the two, and then repeat this step for another 45 seconds and another thorough mixing. 3. While you are waiting for the cheese in the microwave (or if you aren't good with time management, before you even put it in), add the garlic, oregano, parsley, olive oil and eggs to your food processor. Pulse until everything is minced and married. 4. Combine the tasty egg mixture with the almond flour and your hot cheese dough. Mix everything extremely thoroughly until it is a well combined dough. At this point if it cools a bit, not a big deal. Put parchment paper over your pan, spread the dough on it, and then place another sheet of parchment over that. Use a rolling pin (or wine bottle or whatever) to roll the dough into your preferred thickness and shape. I folded mine back into itself on the perimeter to clean up the circle and to form a crust. 5. Carefully remove the top sheet of parchment and replace any chunks that pop off. Mind your hands, it's a sticky clusterfuck. Bake the crust for 6 minutes. Remove it from the oven and inspect for any bubbles you want to pop. Replace the pizza for around 5 minutes and now you are ready to remove it and place your toppings on. Keep in mind, it's going back in for 10 more minutes once the toppings are put on it- so if it doesn't look fully cooked it's not the end of the process. My toppings include [Yo Mama's Original Marinara](https://www.amazon.com/gp/product/B0763ZVVVD/ref=oh_aui_detailpage_o00_s00?ie=UTF8&th=1) (1/2 cup, but next time I will likely drop it to 1/3), pepperoni, finely diced pancetta (italian bacon), fresh oregano, spinach leaves, a shredded parmesan/romano blend, and some additional mozzarella. I don't usually cook with fresh herbs, but that is changing ASAP. This oregano is fire, fam. Should have gotten basil too.
  • Posted: April 13, 2018 11:46

    lueticoyg

    decent one, will definitely think about this