Tuesday, June 6, 2017

Fat Head Pizza

Sarah Hoyt recommended the Fat Head pizza crust recipe to me, as low carb and yet tasty. I have to agree, this is the first pizza crust of the low carb variety I've run into that is actually as good as the wheat-based version.

One minor note: it's incredibly filling. I didn't have parchment paper, so I patted it out by hand on a silicone baking sheet into roughly a 9x11in crust. I loaded it up with toppings, hoping it'd be enough with a salad... and between Peter and myself, we had half a leftover pizza and leftover salad.

http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/

Definitely a keeper... and good enough for company! I loaded it up with straight tomato paste for the sauce, sauteed bell pepper & onion strips, chopped basil out of the garden, the last of the pepperoni in the fridge, and some sausage, then added a little oregano and plenty of mozzarella on top. The recipe called for 5 minutes more of baking, but I hit it with 30 seconds of broiling to give the cheese topping that proper touch of browning and faint blackening on the toppings that poked through.


4 comments:

Old NFO said...

And how much leftover did you have tonight??? None... Very good! :-)

Rev. Paul said...

Now THAT sounds delicious!

Ruth said...

I keep looking at that recipe. Everyone I know who's tried it says its awesome.....one of these days I'll remember to pick up some cream cheese to actually try it! I like the variation for sausage rolls, we frequently do calzones with my homemade pizza dough, I bet this would work just fine.

Orvan Taurus said...

I finally made this, or attempted it.
I made two mistakes.
One wasn't bad, but the other...

First, I grabbed the wrong bag and didn't look and used coconut flour as if it were almond. I suspect that's why the crust is crumbly and such.

Second, I ate a third piece. Two pieces would have been Quite Enough, Really.
In fact, one might have sufficed.
I suspect I might need to figure how to scale things down