Fathead Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 oz Cream Cheese 1 large Egg, fresh, whole, raw 30 slice (1-3/8" dia x 1/8" thick) Pepperoni 0.50 package (6 oz) yields Canadian Bacon 3 serving Bob's Red Mill Almond Flour - per 1/4 Cup 4 cup Cheese, Kroger Part Skim Mozzarella Cheese Shredded 0.5 can (6 oz) Tomato Paste 1 cup (8 fl oz) Water, tap
Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, rosemary and any other flavourings, mix gently.
Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
For the sauce use 1/2 a can of tomato paste and mix with 1 cup of water and season with Italian seasoning and garlic powder of your choice to your desired taste and cook on medium heat in a small saucepan.
Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.
Serving Size: 1 slice
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, rosemary and any other flavourings, mix gently.
Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
For the sauce use 1/2 a can of tomato paste and mix with 1 cup of water and season with Italian seasoning and garlic powder of your choice to your desired taste and cook on medium heat in a small saucepan.
Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.
Serving Size: 1 slice
Nutritional Info Amount Per Serving
- Calories: 299.3
- Total Fat: 21.9 g
- Cholesterol: 72.3 mg
- Sodium: 766.0 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.5 g
- Protein: 21.1 g
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