Fat Head Pizza
For this pie – I did a BBQ / Smoked Pork rendition. I had some leftover Homemade BBQ sauce and some Smoked Pulled Pork I had just done…
I mixed what BBQ I had left with some Rao’s Red sauce, added some Garlic, Basil and Oregano to the sauce – BOOM. BBQ Pizza Sauce. Next topping was some Spinach… then the Smoked Pork. I used a mix of three cheeses – Mozzarella, thick grated Parmesan and a bit of Fontina Fontal (a delicious white melty cheese). Just UNREAL FLAVOR. I painted the crust with a pass of Garlic butter right before the final cook off.
Crust Ingredients:
1 3/4 C shredded mozzarella
3/4 C almond flour (or 1/4 C Coconut flour??)
2 T cream cheese
1 egg – beaten
Pinch salt (or to taste)
Garlic powder to taste (or other spice profiles)
Instructions:
Cube up the cream cheese before melting with the Mozzarella. Mix both Cheeses. Microwave for 1 min, mix well. Add Almond flour, stir then microwave on HIGH for another 30 seconds.
Add Egg, Salt, Rosemary or other flavorings – mix gently.
Quick tip: Use Parchment both top and bottom when forming it. A tiny shot of cooking spray on the paper (both pieces – won’t hurt).
Place in between 2 pieces of parchment paper and work into a circular pizza shape.
Remove the top sheet of parchment paper.
If the mixture becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again. Not too long or you cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Slide the baking paper/parchment with crust, onto a cookie tray and bake at 425F for 12-15 minutes, or until brown.
To make the base crispy and sturdy, flip the crust over (onto baking paper/parchment) once the top has browned.
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 425F for 5 minutes.
Options:
Rosemary, Garlic or other spice profiles optional. I’ve done Red Neck Tacos – and even Corned Dogs with this recipe!! Get creative!!
Tom’s additional tips:
If you like a thinner Pizza – make it that way in the forming process (under
sprayed paper). Take care – thin crust will carry less in toppings well, be judicious.
If you like a crispier pie… cook on a plain cooking sheet (pan) – NOT A STONE!! I use my stone for presentation only. Before you add toppings, cook on one side – in the oven for 5-7 minutes… just until it just starts to get a tiny bit brown. Take it out and flip it over. Go
another 5-7 minutes.
Take it out and add toppings – cook a few more minutes. Basically long enough for the cheese to melt. 5 min at 425F.
If you are going to make a smaller pizza (when I make a batch – I usually split the dough in half and save one for later) cook one – freeze the other.
Cook the one for freezing about 5 min per side, take out, let cool and put in a Ziploc bag in the freezer. It won’t last long. You will remember where you put it.
BTW – if you like it crispier, the smaller size is much easier to flip and handle. It is not so awkward.
Good news… your next Low Carb Pizza will be done in like 5 minutes!!
(left overs – the next day. A wonderful college breakfast!!)
Extras:
Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
If you enjoy this recipe – share it with others.