Hallelujah!!! Real hold-in-your-hand pizza! This is a great alternative for that carb-laden delight of the past.
Fathead pizza is all over the internet. I’m so glad I came late to the keto diet because people have figured out things like pizza crust, bagels, donuts, and muffins, not to mention cakes and cookies. Pizza is one of my favorite meals. My mother taught me to make pizza the way her mother taught her. It has been a staple in our family for a VERY long time.
I, like many others, have tried all kinds of pizza crusts: cauliflower, chicken, corn thins (during the Let’s Do Lunch diet), tapioca (good for paleo diets), and even egg based crusts. This one is a winner though. The others were an okay substitute for a while but eventually I would really crave that regular bread dough crust.
I had stayed away from this one while on other diets and even in the beginning of this way of eating because of the large amounts of cheese in the crust. You see, I didn’t know how it would work to have so much cheese IN the crust and then ON the crust too but I finally gave it a try and I love it!
Another reason I avoided this one was because every recipe I’d seen melted the cheese with the cream cheese in the microwave and I don’t like to use the microwave. Actually, for a long time I had my microwave put away. Then I learned that it works just as well on the stovetop.
Here’s how to make the crust.
Here’s how easy it is to make . . .
Put 1½ cups shredded mozzarella (I use part-skim because I was told it works better than full fat for this recipe) and 2 tablespoons of cream cheese in a heavy saucepan over medium heat. As it begins to melt combine the two and stir occasionally, until it is all melted.
Then add 1/3 cup of almond flour, 1/3 cup oat fiber 500, 1 teaspoon garlic salt, and a teaspoon dried oregano.
When partially combined and cool enough that it won’t cook the egg on contact, add the egg.
Spread out thinly on parchment paper on a pizza pan or cookie sheet.
Bake at 350º for 10-12 minutes, lightly browned.
- 1½ cups shredded mozzarella (6 ounces)
- 2 tablespoons cream cheese (1 ounce)
- 1/3 cup almond flour
- 1/3 cup oat fiber 500 (brand does make a difference)
- 1 egg
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- Melt mozzarella and cream cheese over medium heat in a heavy saucepan.
- Thoroughly combine the two cheeses.
- When melted, add almond flour, oat fiber, and seasonings.
- Add egg and combine thoroughly.
- Flatten out onto parchment paper on a pizza pan or baking sheet.
- Bake at 350º for 10-12 minutes, until lightly browned.