I've been on and off low carb/keto for awhile now. My biggest issue is carriers. There's never a GOOD carrier for food without carbs. Bread is a perfect carrier aside from nutrition. I do lettuce wraps, bowls, and burgers sans bun, zucchini pasta and wonder noodles. No biggie. It's still a mental hurdle, but I can deal with that. There's no bowl option for pizza, calzone, emopanadas, papusas, pot pies and all those other delish bread-filled things I enjoy. They've always been reserved for when I'm cheating or off the wagon. Not anymore...
So I've come across the Fathead Dough recipe a couple times and never paid it much mind. Not sure why. Maybe because work arounds are usually either no good, taste-wise, or they are a royal pain to make. Last year I did a 30day keto thing that was amazing taste-wise, but it was like a full time side job cooking and prepping every night. Who has the time in the long run? Recently, I've been craving pizza and was planning a cheat day centered around that very thing. It got me looking for work arounds...
Re-enter the Fathead Dough recipe. I put together the ingredients. I already everything in the kitchen except enough mozz and parchment paper. Picked that up and figured what the hell, I'd give it a try. It was super easy to make and only took about 10 mins prep and 10 mins to cook. I was surprised at how nice it looks and the apparent texture of it. So I topped it with my favorite jarred sauce(Rao's from Harris Teeter) and some more cheese and pepperoni, a dash of seasoning and back in the oven for a few minutes to finish it off.
Wow... It was good... I mean really good. No, it's not a slice from a New York pizza joint, but better than any of the delivery crap you get around here for sure... And it's PIZZA! Pizza with only about 15g carbs in the WHOLE pie. Not a tiny little slice, not a tiny pie, but a whole sheet pan of pizza! I cut it into 6 good size pieces and could only eat 3. It's also very filling.
Here's the crust out of the oven... I rolled it out thin between 2 sheets of parchment, and docked the dough(poke holes with a fork). I wasn't worried about shape as this was just a test run and I wasn't convinced it would be edible. It turned out looking good and the texture felt right for dough.
Topped and after 5mins back in under the broiler...
So I broke out the circular saw and chopped it up...
I just had the other three pieces for lunch. 30secs in the microwave and it was hot and ready... And still really good! Most "fake" bread recipes suck reheated more than they do fresh. This supposedly can be frozen and reheated easily. You can adjust the thickness to your liking depending on how thin/thick you roll it out. I imagine it could be shaped into many other things. I've seen calzone and empanada recipes with it as well. I bet you could cut rounds from it for hot sandwiches as well. I'll have to do some testing on that front. Folks add a tsp of baking powder for fluffier dough recipies like bagels and buns and such and add a little oat fiber to make it bread-ier too. Those both add carbs but not on a major scale.
The amazing part is the crust has about 10g of carbs in the whole recipe and no wheat/grain products at all. No fake or chemical additives, just almond flour, cream cheese, mozz cheese, an egg, a tsp vinegar, and a dash of salt. That's it. Doesn't get more natural that that. And super Keto-friendly...
There are a number of variations. Here's what I used
3/4 cup almond flour
1 1/2 cups mozz
2tbs/1oz cream cheese
1 large egg
1tsp rice vinegar
heavy dash of kosher salt
-mix the cream cheese and mozz and nuke for 30 seconds, mix and nuke again for 30 sec or until melted
-add everything else and mix thoroughly. I put it back in the microwave for 15sec during the mixing stage to keep it melted. You don't want to cook the egg though as I understand.
- drop the dough ball on a sheet of parchment paper, top with more parchment, and roll out to desired shape. I folded it onto itself a few times to keep it even-ish while rolling.
-425 degrees for 10-12mis and it's done. Eat, freeze, top and cook again, whatever you need it seems...
Hope you find this as good as I did...
So I've come across the Fathead Dough recipe a couple times and never paid it much mind. Not sure why. Maybe because work arounds are usually either no good, taste-wise, or they are a royal pain to make. Last year I did a 30day keto thing that was amazing taste-wise, but it was like a full time side job cooking and prepping every night. Who has the time in the long run? Recently, I've been craving pizza and was planning a cheat day centered around that very thing. It got me looking for work arounds...
Re-enter the Fathead Dough recipe. I put together the ingredients. I already everything in the kitchen except enough mozz and parchment paper. Picked that up and figured what the hell, I'd give it a try. It was super easy to make and only took about 10 mins prep and 10 mins to cook. I was surprised at how nice it looks and the apparent texture of it. So I topped it with my favorite jarred sauce(Rao's from Harris Teeter) and some more cheese and pepperoni, a dash of seasoning and back in the oven for a few minutes to finish it off.
Wow... It was good... I mean really good. No, it's not a slice from a New York pizza joint, but better than any of the delivery crap you get around here for sure... And it's PIZZA! Pizza with only about 15g carbs in the WHOLE pie. Not a tiny little slice, not a tiny pie, but a whole sheet pan of pizza! I cut it into 6 good size pieces and could only eat 3. It's also very filling.
Here's the crust out of the oven... I rolled it out thin between 2 sheets of parchment, and docked the dough(poke holes with a fork). I wasn't worried about shape as this was just a test run and I wasn't convinced it would be edible. It turned out looking good and the texture felt right for dough.
Topped and after 5mins back in under the broiler...
So I broke out the circular saw and chopped it up...
I just had the other three pieces for lunch. 30secs in the microwave and it was hot and ready... And still really good! Most "fake" bread recipes suck reheated more than they do fresh. This supposedly can be frozen and reheated easily. You can adjust the thickness to your liking depending on how thin/thick you roll it out. I imagine it could be shaped into many other things. I've seen calzone and empanada recipes with it as well. I bet you could cut rounds from it for hot sandwiches as well. I'll have to do some testing on that front. Folks add a tsp of baking powder for fluffier dough recipies like bagels and buns and such and add a little oat fiber to make it bread-ier too. Those both add carbs but not on a major scale.
The amazing part is the crust has about 10g of carbs in the whole recipe and no wheat/grain products at all. No fake or chemical additives, just almond flour, cream cheese, mozz cheese, an egg, a tsp vinegar, and a dash of salt. That's it. Doesn't get more natural that that. And super Keto-friendly...
There are a number of variations. Here's what I used
3/4 cup almond flour
1 1/2 cups mozz
2tbs/1oz cream cheese
1 large egg
1tsp rice vinegar
heavy dash of kosher salt
-mix the cream cheese and mozz and nuke for 30 seconds, mix and nuke again for 30 sec or until melted
-add everything else and mix thoroughly. I put it back in the microwave for 15sec during the mixing stage to keep it melted. You don't want to cook the egg though as I understand.
- drop the dough ball on a sheet of parchment paper, top with more parchment, and roll out to desired shape. I folded it onto itself a few times to keep it even-ish while rolling.
-425 degrees for 10-12mis and it's done. Eat, freeze, top and cook again, whatever you need it seems...
Hope you find this as good as I did...