Fathead Dough Food

FATHEAD DOUGH RECIPE

Steps:

• Preheat oven to 375 degrees F
• In a microwavable friendly bowl add cheese, almond flour and cream cheese. Microwave on high for 60 seconds.
• Stir until slightly combined and place back into the microwave for another 60 seconds, or until cheese is warm and melted.
• Add egg and large pinch of salt. Stir dough together until it forms a ball and egg is mixed in. Allow dough to sit for 15 minutes. Use for whatever you have in mind! Pizza, Bagels, Cinnamon Rolls etc.

FATHEAD DOUGH BASIC RECIPE

Steps:

• Place the mozzarella and cream cheese in a medium size microwaveable bowl.
• Microwave for 1 minute, stir and then cook for another 30 seconds.
• Stir in the almond flour and beaten egg.
• Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again.

FATHEAD DOUGH RECIPE

Steps:

• Measure out flour (and other dry ingredients if making modified fathead dougset aside.
• Put cream cheese and mozzarella cheese together in a microwave safe bowl.
• Melt cheese in the microwave in 30 seconds increment stirring in between until well melted (usually takes about 1 min 30 secs to 2 mins max to get cheeses fully and evenly mixed)
• Add the flour to the melted cheese and mix this gives the cheese sometime to cool off before adding the beaten egg(s).
• Add the egg(and mix till well combined. The dough becomes very sticky at this point.
• Let it rest for about five minutes

KETO FATHEAD ROLLS

Steps:

• Preheat the oven to 425°
• In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
• In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
• Work mozzarella/cc mixture into dough. Dough will be sticky. Stir in cheddar cheese.
• Spoon dough onto plastic wrap. Dust the top of it with almond flour.
• Fold the plastic wrap over the dough and gently start working into a ball.
• Cover and refrigerate 30 minutes.
• Cut dough ball into 4. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun !
• Sit cut side down on parchment paper or very well greased sheet pan.
• Bake 10-12 minutes or until golden and set up.

BEST KETO FATHEAD DOUGH RECIPE (FATHEAD PIZZA DOUGH)

Steps:

• Mix the mozzarella cheese with the cream cheese and almond flour in a microwave-safe mixing bowl. (if you are using a microwave oven for the recipe).
• Microwave for 2 minutes on high, or use a sous vide* for 5-7 minutes.
• Stir to incorporate the ingredients. Add the egg and season with salt.
• Place the dough between two pieces or baking paper and roll with a rolling pin or a tall glass to your desired thickness. Lightly dust with almond flour if it's too sticky.
• Use according to your recipe instructions or simply bake in the oven for 5-10 minutes depending on the thickness to enjoy it on its own.
• *Sous Vide: Prepare a water bath by filling a pot with hot water. Bring to a gentle simmer. Place the ingredients you need to cook in a heatproof bowl, saucepan, or zip lock bag and place the bowl or bag in the simmering water.

FOUR-CHEESE FATHEAD PIZZA DOUGH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mozzarella cheese, Cheddar cheese, Parmesan cheese, and cream cheese in a microwave safe bowl. Microwave for 1 minute. Remove and mix in almond flour, egg, garlic, and parsley until well combined. Spread dough onto a baking sheet and poke holes into the dough with a fork.
• Bake in the preheated oven for 10 minutes. Remove and let cool for 20 minutes.

FAT HEAD DOUGH RECIPE (ALMOND FLOUR OR COCONUT FLOUR)

Steps:

• Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
• Stir then microwave on HIGH for another 30 seconds.
• If you don't have a microwave, you can heat the shredded cheese and cream cheese in a medium saucepan over a low-medium heat. Make sure to mix and stir continuously to prevent the cheese from burning and sticking to the saucepan. Remove from the heat and add the almond flour or coconut flour.
• Add the egg, salt, rosemary and any other flavourings, mix gently.
• Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
• Make fork holes all over the pizza base to ensure it cooks evenly.
• Slide the baking paper/parchment with the keto pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
• To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
• Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.