Lori's Fathead pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
0.5 cup Bertolli Tomato & Basil Speghetti Sauce (by CBRAND36) 13 slice (1-3/8" dia x 1/8" thick Pepperoni 1 link, 4/lb Italian Sausage, pork 3 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2.25 cup Cheese - Kraft Mozzerella Shredded 3 tbsp Cream Cheese 1 tbsp Now Psyllium Husk Powder 1 large Egg, fresh, whole, raw 1 serving 2 tsp Italian Seasoning (by JULIE1933)
Preheat oven to 400F. Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl. This is about 8 oz. of cheese.
Microwave the cheese until fully melted and pliable. Try not to have any more browning than the picture indicates (browned cheese will go hard). This took me ~90 seconds. Add 3 tbsp. cream cheese and 1 egg to the cheese and mix it in well.
Add 3/4 cup almond flour, 1 tbsp. psyllium husk powder, 1 tbsp. Italian seasoning, 1/2 tsp. salt and pepper to the cheese mixture and mix together.
As you mix the dough, it should become cool enough to work with your hands. Knead the dough together until you can form a round ball
Bake the pizza for 10 minutes on one side and remove from the oven. I prefer to bake the pizza on an upside down cookie sheet – this allows for the pizza to spread out slightly without being constricted or contorted by the edges of the cookie sheet.
Flip the pizza to the other side and bake for another 2-4 minutes.
Add your toppings
Bake again for an additional 3-5 minutes, or until cheese is nicely melted.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user LORI17201.
Microwave the cheese until fully melted and pliable. Try not to have any more browning than the picture indicates (browned cheese will go hard). This took me ~90 seconds. Add 3 tbsp. cream cheese and 1 egg to the cheese and mix it in well.
Add 3/4 cup almond flour, 1 tbsp. psyllium husk powder, 1 tbsp. Italian seasoning, 1/2 tsp. salt and pepper to the cheese mixture and mix together.
As you mix the dough, it should become cool enough to work with your hands. Knead the dough together until you can form a round ball
Bake the pizza for 10 minutes on one side and remove from the oven. I prefer to bake the pizza on an upside down cookie sheet – this allows for the pizza to spread out slightly without being constricted or contorted by the edges of the cookie sheet.
Flip the pizza to the other side and bake for another 2-4 minutes.
Add your toppings
Bake again for an additional 3-5 minutes, or until cheese is nicely melted.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user LORI17201.
Nutritional Info Amount Per Serving
- Calories: 359.0
- Total Fat: 28.3 g
- Cholesterol: 97.3 mg
- Sodium: 800.0 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 3.4 g
- Protein: 20.5 g
Member Reviews