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Fathead Pizza mmmm!

AdamJames said:
I made this last night. I used chorizo, mushrooms, cheddar and mini sweet peppers for the topping.

Tasted *amazing*, thanks for highlighting this.

Any top tips about making the base and being able to get it off the greaseproof paper after cooking? I think I may have misjudged the meaning of "2 tablespoons" of cream cheese for mine, I ended up having to put lots more almond flour in and it was still quite moist. I coated the grease proof paper with olive oil, but still I couldn't get the base off after cooking it. I ended up putting the whole lot, paper included, on the plate and scraping it off to eat it. Didn't affect the taste however:)

Going to be trying a similar thing tonight, using Lidl high protein rolls as the base for now. Which I suppose some people would call cheese on toast!
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Never had an issue with getting the base off the grease proof paper - just lifts right off with a large fish slice. Could just have been the consistency of your dough?
 
Goonergal said:
Never had an issue with getting the base off the grease proof paper - just lifts right off with a large fish slice. Could just have been the consistency of your dough?
Click to expand...

That's what I'm hoping because that was the only thing that looked obviously different to the video and pictures I saw. I'm guessing when the method says "two tablespoons of soft cheese" it means level tablespoons! I picked up as much as I could with each spoonful. I'll definitely be trying this again, the base was amazing and when it has the topping on it might as well be bread.
 
AdamJames said:
I made this last night. I used chorizo, mushrooms, cheddar and mini sweet peppers for the topping.

Tasted *amazing*, thanks for highlighting this.

Any top tips about making the base and being able to get it off the greaseproof paper after cooking? I think I may have misjudged the meaning of "2 tablespoons" of cream cheese for mine, I ended up having to put lots more almond flour in and it was still quite moist. I coated the grease proof paper with olive oil, but still I couldn't get the base off after cooking it. I ended up putting the whole lot, paper included, on the plate and scraping it off to eat it. Didn't affect the taste however:)

Going to be trying a similar thing tonight, using Lidl high protein rolls as the base for now. Which I suppose some people would call cheese on toast!
Click to expand...
The dough is a bit ‘sticky’! Did you bake both sides of the pizza base before putting it back in the oven with the toppings on? That way it’s a bit tricky turning it over midway through, but I use a big fish slice and a lot of patience!
 
Rachox said:
The dough is a bit ‘sticky’! Did you bake both sides of the pizza base before putting it back in the oven with the toppings on? That way it’s a bit tricky turning it over midway through, but I use a big fish slice and a lot of patience!
Click to expand...

I wanted to try baking both sides, but when I took it out halfway through it was completely stuck so I couldn't turn it over :( When it had finished I did try a plastic fish slice but it was so bonded I was just ripping the paper up. I managed to salvage most of it by very carefully scraping each mouthful off with a spoon while I was eating it! I'm pretty sure I ate some grease proof paper as well, but it worked as a combo :)
 
AdamJames said:
I wanted to try baking both sides, but when I took it out halfway through it was completely stuck so I couldn't turn it over :( When it had finished I did try a plastic fish slice but it was so bonded I was just ripping the paper up. I managed to salvage most of it by very carefully scraping each mouthful off with a spoon while I was eating it! I'm pretty sure I ate some grease proof paper as well, but it worked as a combo :)
Click to expand...
Did you add the carb count of the grease proof paper to your daily total?! ;)
 
Just had the Lidl High Protein Roll Base version with the same toppings as last night's Fathead ...

I think I'd normally say it was fantastic, and it was, but after the Fathead it's just not the same.
 
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