Fathead Pizza

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Mark Parrott

Mark Parrott

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Relationship to Diabetes
Type 2
OK, here is the recipe for what I believe is the best low carb pizza base I have found (courtesy of ditchthecarbs.com)

175g of grated mozzarella
2tbs full fat cream cheese
1 egg
85g almond flour
salt & seasonings to taste

Put grated mozzarella & cream cheese in a microwavable bowl. Heat for 1 minute, stir then heat for another 30 seconds. Once all melted, add 1 egg, almond flour & seasoning & mix together gently to form a sticky dough. Roll dough out between 2 sheets of parchment paper (roll quite thin). Remove top sheet of parchment & place on a baking tray & cook in oven on 220c for 12 minutes (for a crispier base, turn over halfway through cooking). Once cooked, at your choice of toppings & heat up in the oven.

PS: I recommend greasing the parchment paper as my base stuck like glue.
 
Sounds good, as a Pizza lover must give that a try. Have you got your parchment mixed up with your greaceproof, as I could see that sticking to greaceproof, but surprised at parchment. And I know they can both look the same.
 
You maybe right. I've just checked & it was greaseproof I used. Doh!😳
 
I did that too Mark, the second time I made it it I inadvertently used grease proof and it welded like a mare, worked fine with parchment the first time though, didn't even know I had grease proof paper in the cupboard. That'll teach me to buy eco friendly low packaged roles of paper 😉

Pizza's good though very acceptable alternative :D
 
Certainly works just fine, and certainly low carb, but it is very high in fat compared to a standard pizza base, which has very little. Almond flour is about 18% fat, before you start adding more.

That's not necessarily a bad thing, just something to be aware of.
 
On a lchf diet, fat is good. The right kinds of fats anyway.🙂
 
Fair comment, Mark. I only made the comment because I have chronic pancreatitis, and some people on the forum don't have a pancreas at all, so we are all very sensitive to fat, good or bad. There's nothing in your recipe that an extra dose of Creon couldn't handle, mind. With a normal pizza, the fat level is largely judged by the topping.
 
Of course, sorry Mike. I didn't realise that.
 
I made this last night. It is ASTONISHINGLY good. In fact, the crust came out better than that which you make with bread - it had a chewiness and the floppiness you get at the point which you usually only get with good takeaway pizza. It also looks, feels and tastes like the real deal, I'm very tempted to try to sneak this past people next time they come for dinner to see if they notice. Obviously high in fat, but that's not a problem if you have no other health issues, and frankly a pizza I can eat 5 slices of and retain a BG of 4.2 throughout is one I can definitely live with!

Obviously a poor choice if you're lactose intolerant or allergic to nuts though.

Incidentally, you can swap out the cream cheese for boursin to give your crust a bit more of a mild garlicky flavour.
 
Glad to hear it was a success, Deus.🙂
 
I'll be honest, when I pulled it out of the oven to put the topping on, I did exclaim something that rhymed with 'clucking bell' and ran off to find someone to show my handiwork. One of those ones where you just look at it and think 'yep, nailed that one!'. The crust looks REALLY good when you pull it out.
 
Wow, that sounds lovely! I was very sad to give up pizza - must try it! Thanks for the recipe :D
 
I'm going to try this too. It sounds right up my street. 🙂🙂🙂
 
DeusXM said:
I'll be honest, when I pulled it out of the oven to put the topping on, I did exclaim something that rhymed with 'clucking bell' and ran off to find someone to show my handiwork. One of those ones where you just look at it and think 'yep, nailed that one!'. The crust looks REALLY good when you pull it out.
Click to expand...

Sounds like it would have been worthy of a photo Deus! Must try this myself.
 
This looks great - my husband was saying last night it was a shame I can't have pizza anymore! I'll surprise him with this 🙂
 
Is almond flour different to ground almonds? other than in texture?
 
Adding to SkinnyLiz's comment - does the result taste of almonds or is that lost in the eggs and cheese and the cooking. I found it difficult to face anything that contains almonds after I discoverd hydrogen cyanide (in very small quatities I may add) in sixth form chemistry.
 
Aye, but when you were doing that in the sixth form almonds were a bit different. Wild almonds do contain enough cyanide to cause problems, but modern cultivars contain hardly any. Just as well, really, as it seems to so popular as a substitute for flour, if you can live with the environmental cost.
 
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