Fathead Dough... How did I not know about this???

bigfelipe

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I've been on and off low carb/keto for awhile now. My biggest issue is carriers. There's never a GOOD carrier for food without carbs. Bread is a perfect carrier aside from nutrition. I do lettuce wraps, bowls, and burgers sans bun, zucchini pasta and wonder noodles. No biggie. It's still a mental hurdle, but I can deal with that. There's no bowl option for pizza, calzone, emopanadas, papusas, pot pies and all those other delish bread-filled things I enjoy. They've always been reserved for when I'm cheating or off the wagon. Not anymore...

So I've come across the Fathead Dough recipe a couple times and never paid it much mind. Not sure why. Maybe because work arounds are usually either no good, taste-wise, or they are a royal pain to make. Last year I did a 30day keto thing that was amazing taste-wise, but it was like a full time side job cooking and prepping every night. Who has the time in the long run? Recently, I've been craving pizza and was planning a cheat day centered around that very thing. It got me looking for work arounds...

Re-enter the Fathead Dough recipe. I put together the ingredients. I already everything in the kitchen except enough mozz and parchment paper. Picked that up and figured what the hell, I'd give it a try. It was super easy to make and only took about 10 mins prep and 10 mins to cook. I was surprised at how nice it looks and the apparent texture of it. So I topped it with my favorite jarred sauce(Rao's from Harris Teeter) and some more cheese and pepperoni, a dash of seasoning and back in the oven for a few minutes to finish it off.

Wow... It was good... I mean really good. No, it's not a slice from a New York pizza joint, but better than any of the delivery crap you get around here for sure... And it's PIZZA! Pizza with only about 15g carbs in the WHOLE pie. Not a tiny little slice, not a tiny pie, but a whole sheet pan of pizza! I cut it into 6 good size pieces and could only eat 3. It's also very filling.

Here's the crust out of the oven... I rolled it out thin between 2 sheets of parchment, and docked the dough(poke holes with a fork). I wasn't worried about shape as this was just a test run and I wasn't convinced it would be edible. It turned out looking good and the texture felt right for dough.

fathead crust.jpg
Topped and after 5mins back in under the broiler...

fathead pizza.jpg

So I broke out the circular saw and chopped it up...
fathead pizza cut up.jpg

I just had the other three pieces for lunch. 30secs in the microwave and it was hot and ready... And still really good! Most "fake" bread recipes suck reheated more than they do fresh. This supposedly can be frozen and reheated easily. You can adjust the thickness to your liking depending on how thin/thick you roll it out. I imagine it could be shaped into many other things. I've seen calzone and empanada recipes with it as well. I bet you could cut rounds from it for hot sandwiches as well. I'll have to do some testing on that front. Folks add a tsp of baking powder for fluffier dough recipies like bagels and buns and such and add a little oat fiber to make it bread-ier too. Those both add carbs but not on a major scale.

The amazing part is the crust has about 10g of carbs in the whole recipe and no wheat/grain products at all. No fake or chemical additives, just almond flour, cream cheese, mozz cheese, an egg, a tsp vinegar, and a dash of salt. That's it. Doesn't get more natural that that. And super Keto-friendly...


There are a number of variations. Here's what I used

3/4 cup almond flour
1 1/2 cups mozz
2tbs/1oz cream cheese
1 large egg
1tsp rice vinegar
heavy dash of kosher salt

-mix the cream cheese and mozz and nuke for 30 seconds, mix and nuke again for 30 sec or until melted
-add everything else and mix thoroughly. I put it back in the microwave for 15sec during the mixing stage to keep it melted. You don't want to cook the egg though as I understand.
- drop the dough ball on a sheet of parchment paper, top with more parchment, and roll out to desired shape. I folded it onto itself a few times to keep it even-ish while rolling.
-425 degrees for 10-12mis and it's done. Eat, freeze, top and cook again, whatever you need it seems...

Hope you find this as good as I did...
 

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I'm sorry I thought I'd shared that at the old place. I've been eating that for about 5 years now. EXCELLENT stuff.
 
A local pizza joint had a pizza they called the "pimiento please" which was a pimiento cheese base, with steak and fresh diced jalapenos.

That crust above with my wife's homemade pimiento cheese, a little mid rare filet diced and the aforementioned jalapenos is excellent.
 
I'm sorry I thought I'd shared that at the old place. I've been eating that for about 5 years now. EXCELLENT stuff.

Yeah, it's been around for a long time. I had even heard of it before, but never gave it much thought... I wish I had...

Ever use it for other stuff?
 
Pizza with only about 15g carbs in the WHOLE pie.
giphy.gif
 
I've done that. It's good for some things, but obviously doesn't taste like anything but bacon(not a bad thing). It's also a pain in the ass and expensive...

Yeah, bacon is getting pricey. Everything is getting pricey. My biggest barrier to going back to low carb is budget these days.
 
Yeah, it's been around for a long time. I had even heard of it before, but never gave it much thought... I wish I had...

Ever use it for other stuff?

I've cut it up like pita points and used it like flatbread for a sandwich/wrap. Roll it out a little thinner than you would for a pizza is the only real trick there.
 
I've cut it up like pita points and used it like flatbread for a sandwich/wrap. Roll it out a little thinner than you would for a pizza is the only real trick there.

Dude... Pita/wrap... Didn't think about that. I eat a lot of gyro meat/tatziki salads because I love gyros but have no way to eat one. That also solves the dip dilemma! So many great dips like spinach dip or crab dip are super keto and delish, but there's no good carrier except veggies you don't want to use for that dip...
 
My wife will be forcing us to go back on low carb any day now to get the beach bods back. I have to eat carbs or my gout flares up but I make all the no/low carb stuff. Had made the bacon weave pizza and a cheese based crust that was good but I am gonna have to try this one. Looks great!

I do enjoy the tacos that has the shells made of cheese but besides that I need my carbs. Just thinking about all the cauliflower I am going to have to eat makes me want to puke. Well loaded cauliflower is pretty darn good.

Thanks for the recipe!
 
Yeah, bacon is getting pricey. Everything is getting pricey. My biggest barrier to going back to low carb is budget these days.

I know how that is. I stock red tag meat and by bulk ground beef. If you aren't terrified of dates(it's all a usda racket anyhow) there are good deals to be had... Hispanic grocery stores bro. Chicken leg quarters for 50cents a pound, pork belly and ribs for $2-3lb. They have good fatty cuts of everything cheaper than the white folks sell 'em. They don't trim everything to death and mark it up. Good place to get some veggies cheaper too.
 
I know how that is. I stock red tag meat and by bulk ground beef. If you aren't terrified of dates(it's all a usda racket anyhow) there are good deals to be had... Hispanic grocery stores bro. Chicken leg quarters for 50cents a pound, pork belly and ribs for $2-3lb. They have good fatty cuts of everything cheaper than the white folks sell 'em. They don't trim everything to death and mark it up. Good place to get some veggies cheaper too.

Last time I did low carb it was eggs, eggs and more eggs. Luckily I love eggs.

Good tips though, never thought of that.
 
My wife will be forcing us to go back on low carb any day now to get the beach bods back. I have to eat carbs or my gout flares up but I make all the no/low carb stuff. Had made the bacon weave pizza and a cheese based crust that was good but I am gonna have to try this one. Looks great!

I do enjoy the tacos that has the shells made of cheese but besides that I need my carbs. Just thinking about all the cauliflower I am going to have to eat makes me want to puke. Well loaded cauliflower is pretty darn good.

Thanks for the recipe!

Say what??? Tacos made from cheese? I've clearly not been doing my homework lately. I've made chips, croutons, and such from cheese, but not taco shells. Is it just cheese or a blend of something that makes a batter/crust?
 
Last time I did low carb it was eggs, eggs and more eggs. Luckily I love eggs.

Good tips though, never thought of that.

I eat a lot of eggs but not nearly as much as I used to. I don't eat breakfast anymore unless it's because I want a breakfast food. I use a dozen or so a week in cooking and I love the keto scotch eggs wrapped in sausage/beef and bacon/procuitto and deep fried served with hot mustard...
 
I eat a lot of eggs but not nearly as much as I used to. I don't eat breakfast anymore unless it's because I want a breakfast food. I use a dozen or so a week in cooking and I love the keto scotch eggs wrapped in sausage/beef and bacon/procuitto and deep fried served with hot mustard...

I'm a fan of eggs in general and the breakfast eggs w meats/cheese etc in a cupcake wrapper are an amazing breakfast on the go.

I'm actually about to move in with a friend of mine and will be doing the cooking..... Sent her the fathead dough recipes I found already and she just may be on board.
 
Say what??? Tacos made from cheese? I've clearly not been doing my homework lately. I've made chips, croutons, and such from cheese, but not taco shells. Is it just cheese or a blend of something that makes a batter/crust?


Shredded taco cheese on parchment paper at 350 for maybe 5 or so mins (until the edges brown a little) take out, let cool just a little but not much. Take each one off with a spatula and lay over the side of something slightly thick (wooden dowel, I use the edge of a plastic colander) it is to form the shape. Let cool completely and fill them up.

It took me 2 tries before I figured out the right amount of cheese for a taco shell but it is awesome.
 
That ^ also makes good cheese chips just to snack on. Add a dash of garlic salt. Very good.
 
I've made chips before, but anytime I've tried to make them bigger they don't get crispy. I never thought to try anything as big as a taco shell...


It wont be super crispy at the fold (like chips), which is good since it has to fold over. It does hold the stuff in and makes a great meal. I like adding a soft tortilla on the outside for my carbs. Yes we still put cheese on the inside too.
 
I'm not a bread lover and have constant battles with the spouse over pizza crust. I am definitely going to try this.

Thanks again @bigfelipe.
 
Used the recipe to make a Danish for dessert tonight! Cream cheese and cinnamon with cream glaze and crushed Brazil nuts... Man was it tasty! I could only eat a little piece though. Sweets are extremely sweet when you don't eat sugar...

Danish whole.jpg danish cut up.jpg
 
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