Fathead Pizza Crust

Fathead Pizza Crust

3.8 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.0
  • Total Fat: 15.7 g
  • Cholesterol: 58.4 mg
  • Sodium: 201.9 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 10.7 g

View full nutritional breakdown of Fathead Pizza Crust calories by ingredient


Introduction

This is it - the famous low-carb, Fathead Pizza crust! It's a pizza base made from cheese, almond flour, spices, an egg and more cheese. You'll love it! This is it - the famous low-carb, Fathead Pizza crust! It's a pizza base made from cheese, almond flour, spices, an egg and more cheese. You'll love it!
Number of Servings: 6

Ingredients

    Mozzarella Cheese, whole milk, 1.5 cup, shredded
    Bob's Red Mill Almond Flour - per 3/4 Cup
    Cream Cheese, 2 tbsp
    Egg, fresh, whole, raw, 1 large
    Garlic, 2 clove

Directions

Microwave for 1 min, stir and then another 30 sec, stir (very hot!)

-Stir in egg & almond flour

-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)

-Dock (poke rows of holes) with a fork to avoid bubbling

-Sprinkle with garlic salt

-Put in 425 degree oven

-After about 8 minutes, check it and poke holes where any large bubbles may be.

-continue cooking for a total 12-14 min, or until slightly brown on top.

Serving Size: makes 6 servings

TAGS:  Beef/Pork |

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    There is no milk in this recipe, whole milk mozzarella...Anyway, Tip, heat pan before spreading dough, keeps it warm enough that it spreads much easier, Also used almond flour and coconut flour combined as almond seems a bit grainy - 12/22/17


  • no profile photo

    Very Good
    Great recipe. Directions could use some work for those who haven't made it before. Luckily, I had made it once before using a different recipe so I knew when to do what. - 5/31/17


  • no profile photo

    Incredible!
    Love this recipe have made it many times with great results. - 2/21/17


  • no profile photo

    O.K.
    Too expensive. I make a better one from Ketobetic Aline on you tube. No melting. I also extend almond flour with oat fiber. Easier, better, and less expensive. - 7/10/16


  • no profile photo

    Bad
    The directions weren't very clear and understanding. How much milk? When does the two cloves of garlic and cream cheese go into the mix? Do you cook the crust on the parchment paper on a baking sheet? Well I did my best to mix it but think I messed it up. Disappointed the directions aren't very clea - 5/29/16