FAT HEAD PIZZA
I love pizza. I usually have Pizza about once or twice a year. Now I can have it more often thanks to this awesome grain free recipe that tastes awesome. I was sceptical but it passed the kid test too!
Fat Head Pizza Base:
1 ½ cups grated mozzarella cheese (170 g/ 6 oz)
2 tbsp cream cheese (56 g/ 2 oz)
1 large egg
½ tsp salt
¾ cup + 1 tbsp almond flour (85 g/ 3 oz)
extra virgin olive oil for flattening the dough
¼ cup sugar-free Marinara sauce (60 g/ 2 oz)
½ cup grated mozzarella cheese (58 g/ 2 oz)
⅓ cup grated parmesan cheese (30 g/ 1 oz)
3 oz pepperoni (85 g)
2 jalapeno peppers, sliced (28 g/ 1 oz)
My toppings consisted of roasted chicken, black olives, sautéed mushrooms and cheese.
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.
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 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.