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Fathead pizza OMG!

Robinredbreast said:
Just looked this up and I will be trying it, it's gluten free, not sure about the amount of carbs, how big is a serving and the amount of Insulin to take, trial and hopefully not a lot of error ? :)
http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/
Nutrition Facts
Fat Head Pizza - The Holy Grail

Amount Per Serving
Calories 203Calories from Fat 151

% Daily Value*
Total Fat 16.8g26%
Total Carbohydrates 4g1%
Dietary Fiber 1.6g6%
Sugars 1g
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
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A serving is 1/6th of the base only - you then have to factor in your toppings - so it's very calorific if you eat a lot of it.
A little tip - I pre cooked all my toppings as it's only in the oven the second time to melt the cheese topping - I didn't want my toppings to be crunchy but more like proper pizza toppings
 
I was going to make it yesterday, but my partner brought food to make a fish pie, so I will try to make it for tomorrow night.
 
lovinglife said:
A serving is 1/6th of the base only - you then have to factor in your toppings - so it's very calorific if you eat a lot of it.
A little tip - I pre cooked all my toppings as it's only in the oven the second time to melt the cheese topping - I didn't want my toppings to be crunchy but more like proper pizza toppings
Click to expand...

I would definitely precook veg, plus I have cooked chicken and will add bacon too :)
 
ME_Valentijn said:
I've put the ingredients on the shopping list for the fiance to pick up after work today. He doesn't know what it's for though, so it'll be a surprise :cool:
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I find the base works out MUCH better if you flip it half way through cooking. Not all the recipes suggest it, but it makes a huge difference to the success of it, since both sides of the base have got the proper surface then.
 
I agree with Brunneria about flipping it while cooking. Baking it on parchment paper helps a lot with this. If tomatoes are a problem alfredo sauce or ranch is also an option. I like to mix quite a lot of italian seasoning right into the dough as well as sprinkle it on top. Other spices would also work well.
 
I made this tonight, and it was excellent. The dough was super easy to work with, and I was able to roll it super thin ... it barely fit in the pan :D Then smeared a very thin layer of tomato paste on it, and topped with cooked minced meat, mushrooms, onions, and bell papers.

The crust was crisp and delicious, though the pinch of salt could probably be omitted, since the cheese was already pretty salty. I might put cheese on top next time to make it even more decadent :woot:

The fiance loved it too :smug:
 
I like mine with some garlic powder and oregano mixed in to the base, turned over half way through cooking, then smeared with tomato pizza topping (home made) and my half then with black olives and anchovies and Mr C's side with hot pepperoni or chilli beef then another load of mozzarella on top. Delish!
 
It's a bit like cooking eggs, everyone has got their own favourite recipe.

Making me hungry now.....
 
You can also make this as nacho's or crackers or sausage "rolls". In fact, I am toying with the idea of using it to make mince pies with this recipe as the crust. It's basically an amazing recipe- i shared with my non lchf friends the other night and they loved the pizza base and were impressed it was what it was. It also holds up well for leftovers the next day - and you always have leftovers because it is so filling!!
 
I really like the DD Mummy Dogs - the pastry is similar to the Fathead Pizza but wrapped around sausages. The sausages I used were chipolatas and it came out a bit like sausage rolls. I enjoyed them so much that we're having them again this week and they are relatively easy to make.
 
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