Thin Crust Pizza
Ask anyone who has ever been on a “diet” or attempted to make a lifestyle change that cuts out carbohydrates, what the hardest thing to give up was and I’d be willing to bet their answer would be “pizza” (or donuts because I would say donuts). So I was super excited when I stumbled upon the Fat Head Pizza crust recipe. Several years ago when I attempted the cauliflower rice pizza crust I was completely dissatisfied with the texture (it was also overly soggy) & then I tried the meat head pizza which is a crust from Chicken, and though it was good, it didn’t taste or feel (yes you’d know what I’m talking about it has to feel like dough) like pizza. It was also notorious for sticking to everything no matter how I prepped it. Alas, I say again, fat head pizza for the win (I’d like to plant a big kiss on the cheek of the man who first discovered it).
I really like the RAOs brand of tomato sauce, it’s low in carbs & very simple in ingredients (if you’re strict keto you’ll appreciate this) I also enjoy that it doubles as pasta sauce for my spaghetti squash & zoodles. Mushrooms are delicious (you can’t convince me otherwise) and Baby Bella’s are the best!
Pearl of Wisdom: Costco sells the RAOs sauce in large containers & it is a great deal. This can run 9.00-10.00 dollars at Walmart and the grocery stores for a smaller container (it’s worth it I promise)
I spread the “dough” out onto parchment paper (it keeps it from sticking and it’s easy to transfer). Garlic powder, onion powder, and Italian seasoning are sprinkled on & holes are poked with a fork all over (get after it, all that Monday frustration, and make sure no bubbles have room to grow).
Pearls of Wisdom: If you are looking for a little rise, add a tsp of baking powder and if you find the dough is sticking to your fingers, wet them with cool water.
The crust holds up well, its cheesy deliciousness, and here is the bonus, it reheats very well!!! It’s quite possibly even more delicious the next day, warm or cold
2 tbsp – cream cheese
1 – egg
1 1/2 cup – mozzarella cheese shredded
3/4 cup – almond flour
Spices & toppings
Pearl of Wisdom: A form of starch is often used in pre-shredded cheese to keep cheese from clumping. If you are avoiding starches consider grating your own
Melt cream cheese & shredded mozzarella for 30 seconds in the microwave, remove and stir (be careful not to scorch the cheese mixture). Remove and add egg & almond flour. Mix well, and pour out mixture onto parchment paper. Pat the mixture out (wet your hands with cool water to keep it from sticking to your hands) as thin as you’d like (I think it crisps when it’s thinner) and apply seasonings. Bake for 8 minutes at 425 degrees, remove and deflate any bubbles that may have snuck through your diligently poked holes. Return to the oven for an additional 12 minutes. Remove and top with your choice of toppings and bake until toppings have softened to your liking. Cut and serve! Enjoy!
Nutrition: Coming Soon