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Fat head pizza problem

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oracle999

Active Member
Messages
38
Hi,
I attempted to make a fathead pizza last night using the standard almond flour, mozzarella and cream cheese base. The problem was that it stuck to the parchment paper when I was trying to roll it sandwiched between two pieces. also getting it off when cooked was tricky. It tasted good and I'd like to make again but does anyone know a solution to the sticky dough. Thank you
 
Did you pre-bake to half done before adding toppings? It stops the base getting soggy (and sticky) if you use a wet tomato sauce. Also if you pre-bake, it freezes well, just whizz it out, slap on the toppings and bake, instant pizza!
 
What sort of mozzarella did you use? The wet stuff tends to do this more than the grated. (Yes I know the grated type is coated with flour. I rinse it and allow to dry if I can be bothered and am concerned enough). Also dust the surface before rolling and perhaps add a little extra flour if it’s really sticky.
 
I can't be bothered with rolling I squash it out with my hands, quicker less fuss, fun :)
 
I used the grated mozzarella. I mixed the cheeses first in the microwave and then added the almond flour and egg. It seemed a little dryer than in the fat head video but I managed to get it all mixed
 
I find the gooeyness of the mix is hugely dependent on temperature. A few seconds more or less in the microwave has a significant effect.

Also, I roll/stretch/pull it out on silicon rather than parchment. Am wondering if that makes it easier?
 
I bought one of these (not sure if this is the exact size): the flat base comes out and can be used in place of parchment - butter it and roll the dough out on it. No problem with sticking. The holes help to crisp up the base too. I use a carnivore recipe (grated mozzarella/cheddar, cream cheese and ground pork rinds) for the base.

https://www.wayfair.co.uk/kitchenwa...-stick-crusty-bake-quiche-tin-u001387300.html
 
oracle999 said:
I used the grated mozzarella. I mixed the cheeses first in the microwave and then added the almond flour and egg. It seemed a little dryer than in the fat head video but I managed to get it all mixed
Click to expand...

OK I tend to use a pan (because we have no microwave) and reckon you get a better mix stirring the ingredients together that way. Also I miss out the egg.

Edit to add... the few times I tried it years ago...in case anyone was worried I had deserted carnivory!
 
I tend to prebake once on the parchment paper whilst a bit gooey, flip it onto a mesh thingy and bake a bit more. Then top it and finish it off on a third bake.

Still pretty bendy and ends up being folded and eaten calzone style as it’s a bit floppy otherwise. Maybe it needs even longer to maintain some rigidity
 
Yeah - just throw in some more almond flour till you get the right consistency, making sure you mix it in well (i use my hands). I also do not use the double layers of baking paper - I just use the one to cook it on, and use my hands with a bit of olive oil on them, to 'roll' the pizza base, and shape it for the first round of baking.
 
Hi @oracle999 - by 'first round', I mean when after you mix the fathead pizza dough, you bake it in the oven for 10-15 mins.

The second round of baking is after you take it out, and add the marinara/pizza sauce as the pizza base, and add your toppings, and pop it back into your lovely hot oven, and further cook for 10-15 mins (depending on how you like your toppings - I'm a browned crispy cheese person, but I have l learnt I have to watch my pizzas very closely at this stage, to make sure the pizza base does not get burnt, but my cheese is yuuuuuuuumy).

(sorry I didn't come back to this thread till today so didn't see your question.)
 
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