4. Fathead Pizza Crust
Ingredients
- 1 1/2 cup Mozzarella cheese (shredded)
- 2 tbsp Cream cheese (cut into cubes)
- 2 large Egg (beaten)
- 1/3 cup Coconut flour
Instructions
- Preheat the oven to 425 degrees F (218 degrees C). 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. (**See notes for alternative to the microwave.)
- Stir in the beaten eggs and coconut 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.
Recipe Notes
- To make keto pizza, top with sauce and toppings after cooking the crust and return to the oven for about 10 minutes, until heated through.
- If you don’t want to use the microwave, use a double boiler to melt the cheese and cream cheese together instead. Boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.
- Nutrition info does not include toppings.
- How to make fathead pizza with almond flour: Follow the instructions above, but replace the coconut flour with 3/4 cup almond flour and reduce the 2 eggs to 1 egg.
- Serving size: 1 slice, or 1/8 of entire pizza