Fathead Pizza Dough
You'll also find this recipe on page 60 of the WTF? Cookbook.
Fathead Pizza Dough
Keto Fitness Club
This can be used to make a pizza, calzone, breadsticks, sausage rolls, doughballs, and more. It's also how Michele came up with the MKD (Michele's Keto Dough)!
Almond version makes 2 portions - each portion contains:
543 Calories / 4.9g Carbs / 33.5g Protein / 42.6g Fat
If splitting the almond version into 4 portions (e.g. for the quiche base), each portion contains:
271 Calories / 2.4g Carbs / 16.8g Protein / 21.3g Fat
These are based on Morrison's pre-grated cheese, which is 2.5g per 100g - other brands may be higher. You can also get a mozzarella block from morrisons, which can be grated or blitzed in a food processor. Mozzarella balls do not work for this recipe.
Linseed version makes 2 portions - each portion contains:
493 Calories / 4.6g Carbs / 32.4g Protein / 36.4g Fat
If splitting the linseed version into 4 portions (e.g. for the quiche base), each portion contains:
247 Calories / 2.3g Carbs / 16.2g Protein / 18.2g Fat
170g Grated Mozzarella (either pre-grated, or grate a solid mozzarella block)
70g Ground Almonds or Milled Linseed
30g Soft Cream Cheese
1 Large Egg
Preheat the oven to 180°C.
In a microwaveable bowl, weigh out the grated mozzarella, cream cheese and ground almonds / milled linseed.
Microwave for one minute. The cheese will have started to melt - stir the mixture and then return to the microwave for another 30 seconds. Mix again.
Allow the dough to cool for a few minutes and then crack the egg into the bowl.
Mix the egg in - it's easiest to do this with your hands.
To make a pizza
Place the dough onto greaseproof baking paper and, with wet hands, shape the dough.
Bake the pizza without toppings for 10 minutes.
Turn the pizza over and dress with toppings, then bake for around 15 minutes.
Split the dough into 8 portions and wrap around each chipolata. These can be pre-cooked and cooled but we have also baked them raw.
Bake for 20 minutes until golden. These may need to be turned, depending on your oven.
Place the dough onto greaseproof baking paper and, with wet hands, flatten the dough.
Bake for 15-20 minutes until golden brown. Allow to cool and cut the dough into 'sticks'.
Using wet hands, split the dough into small pieces and roll into doughballs. You could also add some chopped chorizo into dough, or add some garlic cream cheese in the middle :)
Place the doughballs on a sheet of greaseproof baking paper and bake for 10-15 minutes until golden. These may need to be turned, depending on your oven.