Fat Head Pizza

Tom Naughton developed this amazing dough and named it after his documentary Fat Head. I highly recommend watching the doco and trying the pizza.

INGREDIENTS

170g grated mozzarella or half mozzarella/half cheddar

1 1/2 tablespoon cream cheese

80g cup almond flour/meal

1 large egg

Your choice of toppings such as pepperoni, cherry tomatoes, olives, mozzarella

METHOD

Preheat the oven to 180°C/Gas 6.

Mix the grated cheese and cream cheese in a microwaveable or heatproof bowl.

Microwave on high for 1 minute, stir then microwave on high for another 30 seconds.

Or if you don't have a microwave, melt by sitting the bowl over a pot of simmering water (like you do when you melt chocolate).

Once melted remove from heat and add the almond meal and egg and mix, until forms dough. Sprinkle a bit more almond flour if needed. Separate into two balls.

Place one ball between 2 pieces of greased (I use a drizzle of olive oil and spread around) baking paper and roll into a circular pizza shape. Remove the top baking paper sheet.

Make fork holes all over the pizza base to ensure it doesn't bubble. 

Slide the baking paper with the pizza base, on a baking tray or pizza stone, and bake at 7 minutes, or until golden.

To make the base crispy and sturdy, flip the pizza over (onto baking paper) until the other side is golden about 2 minutes. Repeat for other ball of dough.

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 the toppings and melt the cheese.

Bake again at 180C for 5 minutes.

MAKES 4 SLICES / CALORIES 286 /PROTEIN 15.2g / CARBS 3.2g / FAT 23.6g

Or have my favourite toppings - bruschetta style

Spread base with two tablespoons of tomato paste.

Make a salsa with fresh buffalo mozzarella, quartered cherry tomatoes, chopped basil leaves, 1 clove of crushed garlic. Drizzle in some olive oil and season with sea salt and black pepper.

Spoon of over the base and eat just like that no extra cooking – this topping combination is an extra 2g net carbs per slice.