Fathead Pizza

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Since ground almonds flow quite easily through a normal 'flour' sieve, yes the words ground and flour are interchangeable.

The savoury ingredients successfully hide the slight 'marzipan' taste - which you want to encourage when it's eg a Bakewell tart!
 
Is there an alternative to almond flour that can be used?
Pizza sounds lovely.
 
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Try four tablespoons of coconut flour as a substitute.
 
This guy uses a combo of almond and coconut flour and says it’s good. Then again it’s his YouTube so he’s not going to say it’s bad.
 
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I gave this a go a couple of days ago. First I tried with coconut flour and it wasn’t very nice. Second I tried with almond flour and it was lovely very much like a naan bread. It was very sticky but I found using wet hands when handling the dough helped massively
 
There are some great pizza making ideas on this thread but thought I would just add another slight variation which I made and enjoyed a few days ago.

Low- Carb Pizza
To make the base:
Mix : 2 eggs, 150g Cauli-Rice, 150g ground almonds, dollop of olive oil.
This makes quite a sticky mix, not suitable for rolling out, so I lined and greased a small sponge tin and ‘moulded’ it into a round shape.

For the topping I used a can of chopped tomatoes, plus tomato puree and sun-dried tomatoes, as I like quite a strong tomato taste.

Toppings can be various – I used grated cheese, olives and anchovies.

Cook at 200C (180C for fan oven) for 15 to 20 mins.

I’m not usually a great pizza fan, but I enjoyed this one, and for lunch the next day a slice re-heated re-heated well in the microwave.
 
I do wish folk would stop buying Almond flour - or Almond anything. 80% of Almonds come from California, which is in a prolonged drought. It takes 1.1 gallons of water to grow 1 almond. Millions are grown, to the extent that the water table has been so depleted that the valley floor has sunk by 11 inches.

You might say it takes more water to produce beef, or cow’s milk. The big difference is that it rains over here, with some regularity.

So what do you use to make pizza? Not my problem, I’m a Type 1. Get some gram flour from Tesco and experiment. That’s finely milled chick peas. And almost always imported from India, where it always rains a lot. They make poppadoms with it, and batter for pakora. You will have to add gluten in some form.

Coconuts, milk and flour, are loaded with saturated fats.

The alternative, of course, is don’t eat pizza.
 
Bakewell Tart without ground almonds ?????? 😱
 
The dough will also make good sausage rolls, but you need to turn them over a couple of times in the baking process and is an option for pastry cases, but they should be fully cooked before filling and a ring of something protective put around the edge if it is to go back in the oven.
 
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