If you love pizza as much as I do, then howdy there partner. We have something in common.
The best part about reading this article is that by the end of the day, you’ll have a Fathead Pizza going all the way down to your belly from your mouth.
It’s a magical experience, trust me, I have been there. Pizza is not just sweet while being eaten, it has cool health benefits that I bet you didn’t know about.
What You Need To Know About Fathead Pizza!
Did you know that this special pizza gets its name from the making of an old movie called “Fathead”? If you are looking for low carb pizza, this is an amazing option. One unique trait about Fathead pizza is the dough, Fathead dough is low carb and gluten-free despite its ingredients.
An Ideal Way To Make Fathead Pizza Crust
Making the best Fathead Pizza dough requires carefulness and the use of the right ingredients, don’t be scared, most of the items required might be having a nice nap in your cupboard already. Alright, let’s go ahead and make the best keto pizza crust.
For starters, you’ll need to get provolone cheese and cream cheese, do not get too much cream cheese though. Next up, You’ll need to microwave both of them till they are all cute and melty.
Now, you need to stir the melted cheese in almond flour and an egg, trust me guys, almond flour is heavenly when making low carb pizza crust.
Stir the mixture all together until it gets quite sticky and thick. After that, place the dough on a piece of parchment paper and place another parchment paper on top of the dough to give a sort of sandwich look.
Carefully roll the dough to a 12/13 Inch circle with your rolling pin.
Now, you need to remove the top parchment paper and trim the bottom piece so it can fit your “ready to use” pizza pan.
To avoid your pizza sticking to the pan, you need to bake the keto pizza dough on a pan lined with parchment paper.
Bake the keto pizza dough for about 9-10 minutes in a hot oven. It should turn golden brown with time.
At this point, your fathead pizza crust should be parbaked.
Now, it’s time for the 1 of 2 final add-ons “pizza sauce”. To achieve optimal low carb pizza, you can try using Rao’s Marinara, it is quite low in carbs and tastes good too.
Here’s the last of the last add on (2 of 2), decorate the pizza to your taste, make sure you do it well though, remember its pizza and it needs to look great.
Do you think we’re done? Nope! Remember our pizza is still parbaked. You need to add it back to the oven for about 10 minutes.
Here comes everybody’s favorite part, slice the pizza into 6 and serve.
Best Toppings To Use For Keto Pizza
Most pizza toppings are low carb naturally. Since most of them are made of mostly meat and veggies, you are still sure of a low carb pizza. Here is a list of some amazing fathead pizza toppings you can use.
- Mushrooms.
- Green Peppers.
- Bacon.
- Sausage.
Can this Fathead Pizza be made Ahead?
Yes, the fathead pizza can be made ahead of time and here is how you can do it.
Baking the crust ahead: You can prep the crust and refrigerate for about a week until you are ready to add toppings and do the final baking process.
The Ultimate Guide To FATHEAD PIZZA in 2022
Course: Lunch, Dinner4
servings10
minutes20
minutes225
kcal30
minutesIngredients
3 cups of provolone cheese.
2 tablespoons of cream cheese.
1 egg.
⅓ Cup of Rao’s Marinara.
¼ Cup of sliced pepperoni.
¾ cup of almond flour.
Instructions
- Microwave 2 cups of provolone and cream cheese inside a microwave bowl for 1 minute. Stir and microwave a little more until the cheese melts.
- Add almond flour and egg to the melted cheese and stir.
- Get two sheets of parchment paper, spread and finely arranged the dough on one of the parchment papers, then use the other to cover the top.
- Use a rolling pin to roll the dough into a 12/13 inch circle.
- With the bottom parchment paper still intact, transfer the dough onto a pizza pan, remove the top parchment paper.
- Par bake for about 9-10 minutes until the color turns golden brown.
- Take out the dough from the oven, spread your preferred pizza sauce or preferably Rao’s Marinara round about the pizza crust.
- Place the pepperoni nicely and evenly on top of the dough.
- Bake for another 10 minutes.
- Allow to cool off for about 5-7 minutes.
- Cut the pizza into 6 and serve.
Notes
- To avoid your pizza sticking to your pan and all, make sure you make use of parchment paper.
- Get your oven ready by preheating it to 425 degrees.
Nutrition Facts
4 servings per container
Calories225
- Amount Per Serving% Daily Value *
- Total Fat
17g
27%
- Cholesterol 61mg 21%
- Sodium 491mg 21%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
4g
2%
- Dietary Fiber 2g 8%
- Sugars 1g
- Protein 17g 34%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Recommended Products
Your fathead pizza quest cannot be complete without these products, they ensure that you have a great looking and presentable pizza.
- Rolling pin: This is a very useful tool. It is impossible to make pizza without a rolling pin. It is what you use to shape the dough into the perfect pizza circle.
- Pizza Pan: This is what holds your pizza while going into an oven. It is also non-stick, perfect for fathead pizza dough.
- Parchment Paper: This is a key product, without it, your pizza dough might be too sticky.
Final Words
Hey you, yes you! Listen up, there is absolutely nothing wrong with getting it wrong a couple of times, ever heard of the saying practice makes perfect? You basically just need to follow our steps faithfully and you’ll become amazing outstanding in no time.
If you got it right the first time, then wow, you must be a pro! I’d love to have a taste of your fathead pizza sometime.
