After much experimentation I think I’ve gotten the perfect low-carb pizza recipe down. The dough isn’t too sticky to handle. It’s thin, but still holds its shape and have a little crispness. It’s super-easy, and it’s really tasty.
Other “fathead dough” recipes have the same basic ingredients. I think the key is the proportions… these are the proportions I’ve found to work best.
- 1.5 cups shredded mozzarella
- 1 cup almond flour
- 2 tbsp cream cheese
- A few shakes of Oregano? Some other Italian seasoning? Whatevs
- 1 tsp Psyllium husk powder if you have it
- 1 egg
- Put a pizza stone in the oven and set it to 420.
- In a large (giant) microwaveable bowl mix the mozzarella, almond flour, cream cheese, spices, and psyllium husk powder together.
- Put it in the microwave for 30 seconds, then take it out and stir.
- Do this microwave/stir step 3 more times for 2 minutes total microwave time.
- Crack a whole egg into the bowl and mix it completely into the dough.
- Lay out a sheet of parchment paper and spray it with nonstick spray.
- Spread the crust into a pizza-like shape on the parchment paper and poke the top with a fork a few times.
- Put the crust (parchment paper and all) directly onto the heated pizza stone and put the whole thing in the oven.
- Set a timer for 10-12 minutes.
- Pour yourself a glass of red wine.
- Try it. It’s nice isn’t it?
- Check the crust when the timer goes off… if it’s golden brown, take out the crust and flip it upside down.
- Now add your toppings… sauce, mozzarella, toppings. You know what you like.
- Put the whole thing back in the oven for a few minutes.
- Check it every few minutes and take it out when the cheese is melted and browned to your liking.
- Other recipes tell you to microwave the cheeses together first before adding the other stuff. That’s just extra work for no reason.
- Other recipes don’t have enough almond flour — making their dough too sticky and the crust too flimsy. Trust my proportions.
- If you really want to go low-carb, make your own tomato sauce to avoid the added sugar from store-bought. I can make a heck of a sauce with roasted tomatoes, garlic, olive oil, and spices. No sugar needed.
- Because the toppings are only in the oven for a few minutes, you may find it necessary to precook them. Really thin onions are fine. I suggest precooking mushrooms.
- Add a little olive oil to the other toppings and pretend you’re a real cook.
- The green from spinach and/or basil helps to mask the fact that you’re eating a pound of cheese.
- I ruined this once by adding garlic salt here and then too much salt to homemade pizza sauce. So don’t.
- The parchment paper goes directly on the pizza stone. It can take the heat. And you don’t want to try moving the dough from the paper to the hot pizza stone.
- I only ever buy two red wines anymore. They’re inexpensive and delicious. And you won’t feel like you’re wasting them when you pair them with this fake pizza.
- Famille Perrin Reserve (ooh la la, it’s French)
- Irony Cabernet
- You probably don’t have psyllium husk powder. Don’t worry, it probably isn’t doing much anyway.
- We get fancy eggs from pampered chickens. It’s more expensive, but eggs are hella cheap anyway. It makes a difference. Cheapo eggs smell like farts.
- If you add basil and that fancy ball mozzarella for the toppings it looks like you know what you’re doing.