Fathead Dough Basic Recipes

FATHEAD DOUGH BASIC RECIPE

Steps:

• Place the mozzarella and cream cheese in a medium size microwaveable bowl.
• Microwave for 1 minute, stir and then cook for another 30 seconds.
• Stir in the almond flour and beaten egg.
• Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again.

FATHEAD DOUGH RECIPE

Steps:

• Preheat oven to 375 degrees F
• In a microwavable friendly bowl add cheese, almond flour and cream cheese. Microwave on high for 60 seconds.
• Stir until slightly combined and place back into the microwave for another 60 seconds, or until cheese is warm and melted.
• Add egg and large pinch of salt. Stir dough together until it forms a ball and egg is mixed in. Allow dough to sit for 15 minutes. Use for whatever you have in mind! Pizza, Bagels, Cinnamon Rolls etc.

FAT HEAD DOUGH RECIPE (ALMOND FLOUR OR COCONUT FLOUR)

Steps:

• Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
• Stir then microwave on HIGH for another 30 seconds.
• If you don't have a microwave, you can heat the shredded cheese and cream cheese in a medium saucepan over a low-medium heat. Make sure to mix and stir continuously to prevent the cheese from burning and sticking to the saucepan. Remove from the heat and add the almond flour or coconut flour.
• Add the egg, salt, rosemary and any other flavourings, mix gently.
• Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
• Make fork holes all over the pizza base to ensure it cooks evenly.
• Slide the baking paper/parchment with the keto pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
• To make the base really crispy and sturdy, flip the pizza 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 220C/425F for 5 minutes.

KETO FATHEAD BREAD

Steps:

• Place mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave on high, 20 seconds at a time, until melted.
• Whisk egg in a bowl until beaten. Mix in almond flour, baking powder, and garlic powder until well combined. Work mozzarella mixture into the dough until sticky. Stir in Cheddar cheese. Transfer the dough to a sheet of plastic wrap and fold plastic wrap over the dough. Gently work the dough into a ball. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
• Remove dough from refrigerator and unwrap. Cut dough into 4 equal pieces and roll each piece into a ball. Cut each ball in 1/2 to form a top and bottom bun. Place dough, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until golden and set up, 10 to 12 minutes.

FOUR-CHEESE FATHEAD PIZZA DOUGH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mozzarella cheese, Cheddar cheese, Parmesan cheese, and cream cheese in a microwave safe bowl. Microwave for 1 minute. Remove and mix in almond flour, egg, garlic, and parsley until well combined. Spread dough onto a baking sheet and poke holes into the dough with a fork.
• Bake in the preheated oven for 10 minutes. Remove and let cool for 20 minutes.