Fathead Pizza Crust

We LOVE pizza. So a diet that still lets us eat it? Yes, please. This isn't the first time we've tried making pizza with a different crust. We tried using cauliflower a few years ago and I would not have called it pizza. It was tasty, but definitely not pizza.

But Scott found this recipe, printed it off and asked me if this is something I could make. I was very happy by how fast and easy it is to pull together. You don't need to let the dough rise or build gluten because it doesn't have any.

We've made this crust for pizzas a few times now and even used the dough for pigs in a blanket using low-carb chicken sausages we found at Costco. All were delicious.

Fathead Pizza Crust by Wholesome Yum
Ingredients:

• 1 1/2 cups shredded Mozzarella cheese
• 2 tbsp cream cheese
• 3/4 cup almond flour
• 1 egg

(If you want to make this with coconut flour, sub almond flour for 1/3 cup coconut flour and use 2 eggs.)

Instructions:

• Preheat the oven to 425. Line a baking sheet or pizza pan with parchment paper.
• Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. 
• Stir in the beaten egg and almond flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
• Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
• Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.

You can easily split the dough in half and make 2 mini pizzas, which we have done as well. The thinner you roll it out, the faster it will cook. I have added garlic powder, onion powder and italian seasoning to the dough before baking and it's turned out really good.

As you can see, some parchment paper blew onto the crust while it was baking. Oops. But it's ready to become a pizza!

To make the pizza once you have the cooked crust, top with sauce and toppings and return to the oven for about 10 minutes, until heated through.

This one is topped with pesto as the sauce, peppered salami, pepperoni, marinated artichoke hearts, bell pepper, mozzarella and parmesan.

 This is definitely a favorite. I eat light during breakfast and lunch to save room for this. :-)

10 Years Ago...

It's hard to believe it's already been 10 years since Julie passed away. We all miss her dearly. Scott dubbed September 9th an unofficial Goss Holiday. I thought it was sweet and like how it sounds.

Scott and I went down to Fremont to make pizza with Greg and Dean. It did not disappoint! We used the same crust recipe we've used in the past. This time Greg added onion powder, garlic powder, oregano, and thyme to the crust. He also brushed the edges with fresh garlic and melted butter before baking.

Dough after it has rested at least 30 minutes.

Black olives, salami, red bell pepper, and mushrooms sprinkled with dried oregano before baking.

Tastes as good as it looks!

Supervision by Kitty.

More Pizza For Julie

Time continues to fly by. Hard to believe it's already been 6 years. In her honor, we continue the tradition of making & eating pizza with black olives. :) Greg tried a new dough recipe for thin crust. It turned out super well. While he went to work, he put the dough in the fridge and I finished the pizza before he got home. As it was a thin crust, it only took 8 minutes to cook in a 500 degree oven. I'm sure we'll be making this again.

Pizza for Poogie

Another year has passed so it's time for black olive pizza again.  Here's the recipe for the dough we use.

Dough recipe:
1 pkg dry yeast (2 1/4 tsp yeast)
1 cup warm water
1 tsp sugar
2 1/2 cups all purpose flour
1 tsp salt
2 tbsp Italian seasonings (or whatever you desire)
2 tbsp olive oil

• Place the yeast, water, and sugar in a cup.  Stir and let sit for about 8 minutes. 
• In a separate bowl, add flour, salt, and seasonings.  This time I added garlic powder, onion powder, red pepper flakes, and Italian seasonings.
• Once bubbly, add yeast to the flour. 
• Once mixed together, rub olive oil on the top and let it rise for 30 minutes.  
• After 30 minutes, split dough in half for 2 pizzas.  
• Roll out and top with desired toppings.

A close up of the dough.

As Julie's favorite was black olive, the first pizza was solely black olive.

Yummy, bubbly black olive pizza!

Sauteing some onion for the 2nd pizza.

 

Prosciutto for 2nd pizza.

Goat cheese for 2nd pizza.

Since nothing was super fatty, the pizza turned out more like a focaccia.  The flavors were lovely and the bottom of the dough was nice and crisp.

Happy Birthday Julie

We still miss you.

Another year has passed

Julie left this earth 2 years ago today. To remember her, Greg and I made black olive pizza from scratch. Turned out pretty good.

Here is the link to the pizza dough recipe. I made a small change to the dough this time. I added 4 cloves of minced garlic to the double batch. (2 cloves if you are only making one pizza.) It wasn't overpowering and was a nice addition to the Italian seasonings. We made the sauce from a can of diced tomatoes, garlic, onion and a few seasonings. We cooked it down and then smashed it a little with a potato masher. Sometimes less is more and in pizza, that couldn't be a better motto.

Stay tuned to see what we do next time to change up the pizza a little bit. :-)

In Memory of Julie 03/18/1981 - 09/09/2008

Pizza... Mmmmm

One of my all time favorite foods is pizza. Growing up, we almost always had pizza on Friday nights. Since my brother, Greg, just graduated from Cal, he has moved in with myself and our uncle. Greg and I go on walks and while on the walks we converse about what to have for dinner. One day, we figured we could take a crack at making pizza from scratch since we had most of the ingredients. Margarita pizza was the pizza of choice. It is fairly simple, yet so tasty. Mozzarella cheese, basil and tomatoes. It doesn't get any easier than that.


We found a simple dough recipe online which turned out great! We have made it a few times now. Of course we added our own twist to the recipe. Here it is:

1 pkg dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tbsp olive oil
2 1/2 cups all purpose flour
2 tbsp Italian seasonings


As you can see from the picture, we always double the batch since there are 2 hungry men living here now.

The water, yeast and sugar are placed into the bowls and let to sit for about 8 minutes. Once bubbly, we add the salt, flour and Italian seasonings. Once mixed in, we rub olive oil on the top and let it set for 20 minutes to give it time to rise.

While this is setting, we cut the tomatoes, shred/cut the cheese and wash off the basil.

During the prep, we heat up about a quarter to a half cup of olive oil in a pot and throw in some minced garlic. When we roll out the dough, we rub this garlic oil on before adding the cheese and tomato. Once the pizza is made, we place it in a 375 degree oven for about 20 minutes. In the last few minutes we throw on the basil as we did not care for it being crispy the first time we made it when we added it right away.

Here is our finished, delicious product!