We love pizza. I mean who doesn't right!
I am sure most LCHF peeps have seen the recipes for fathead pizza, the one where you melt your mozzarella into a molten lava mess IN A MICROWAVE!
Yeah, all well and good until your microwave decides to chuck a hissy fit and curls up its freakin toes. Which didn't bother me overly as I know they aren't great for your food. BUT, pizza.......
Sooo, how to make a fathead pizza without making nuclear lava.
I am sure most LCHF peeps have seen the recipes for fathead pizza, the one where you melt your mozzarella into a molten lava mess IN A MICROWAVE!
Yeah, all well and good until your microwave decides to chuck a hissy fit and curls up its freakin toes. Which didn't bother me overly as I know they aren't great for your food. BUT, pizza.......
Sooo, how to make a fathead pizza without making nuclear lava.
Looks amazing doesn't it and I tell you it is better than regular pizza bases! The proof being that my fussy kids even agree with me.
You will need a food processor of some sort to make this. I have a bellini but you don't need to be so flash :P
Ingredients:
1.5c mozarella grated
1c almond meal/flour
2tbs cream cheese
1tbs dried oregano
1tsp baking powder
1tbs psyllium husks
S&P
1 egg
Method:
Preheat oven to 200c
Place all ingredients in your food processor and blend well. It should form a soft but not too sticky dough. If it is too sticky add a bit more almond meal and blend again to combine.
Form dough into two balls. Between two sheets of baking paper roll out into a disc about 1/2cm thick.
Bake until golden brown.
I generally do a double mix so there is leftovers for lunch the next day
Once nice and golden (about 10-15min)
Remove from oven and let cool slightly. Then pile on your toppings of choice and pop back in the oven to cook the top.
Be warned these are pretty awesome and also pretty filling so a little goes a long long way.
