THIN-CRUST FATHEAD PIZZA DOUGH
Made without cream cheese, this crust is not only keto-friendly but also tastes just like pizza! Even though it's thin, the xanthan gum helps make it sturdy enough to pick up and hold all your favorite pizza toppings. Note that the yeast won't help the dough rise since it's lacking sugar to activate it; it is solely included to add traditional bread-like flavor. Shred your own mozzarella from a block of cheese instead of buying pre-shredded; the latter does not melt well.
Provided by France C
Categories Bread Pizza Dough and Crust Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Dissolve yeast in warm water in a bowl. Set aside for about 5 minutes.
- Place mozzarella cheese into a microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until cheese is completely melted. Stir in yeast mixture and egg and stir to combine; mixture will not incorporate well at this point.
- Stir in almond flour, xanthan gum, and salt. If mixture is difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Using your hands, knead the dough for 2 minutes.
- Place dough on baking sheet and press with your fingers into a thin crust, approximately 11-12 inches in diameter.
- Bake in the preheated oven until crust is lightly browned, about 10 minutes. Remove from oven, top with your favorite pizza toppings, and return to the oven for 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 6.7 g, Cholesterol 49.1 mg, Fat 15.7 g, Fiber 3.4 g, Protein 12.8 g, SaturatedFat 3.9 g, Sodium 255.2 mg, Sugar 1.1 g
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Jubayed Ahmed
[email protected]Not bad for a low-carb pizza. The crust was a little dry, but the flavor was good. I'll try adding some more moisture to the dough next time.
Bala Ch
[email protected]This recipe was a lifesaver! I'm on a low-carb diet and I was craving pizza. This dough was the perfect solution. It's easy to make and it tastes great. I've already made it several times and I'm always happy with the results.
Tina Kaviladze
[email protected]I was really impressed with this recipe. The dough was easy to work with and the pizza turned out delicious. I'll definitely be making this again.
Samantha Mills.
[email protected]This is my go-to low-carb pizza dough recipe. It's so easy to make and it always turns out great. I love that it's also versatile - you can use it to make any kind of pizza you like.
Peppi Volanen
[email protected]Meh. The dough was kind of bland and the pizza was just okay. I wouldn't make this again.
Memo da king
[email protected]This recipe is a keeper! The dough was easy to make and the pizza turned out perfectly. I love that it's also freezer-friendly. I've already made it several times and it's always a hit.
Rasha Alaqrabawi
[email protected]Delicious! I couldn't believe this was low-carb. The crust was crispy and the toppings were flavorful. I'll definitely be making this again.
Bri Holt
[email protected]The dough was a bit too thick for my taste, but the flavor was great. I'll try rolling it out thinner next time.
Tanis Christian
[email protected]This is the best low-carb pizza dough I've ever tried. It's so easy to make and it tastes amazing. I've made it several times now and it's always a hit with my family and friends.
Mushemeza Medard
[email protected]Not bad! The dough was a little tricky to work with, but the pizza was tasty. I think I'll try a different recipe next time.
Sanjana Afrose
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The dough was easy to work with and the pizza turned out delicious. I especially loved the crispy crust. I'll definitely be making this again.
Musa Nair
[email protected]This fathead pizza dough was a game-changer for my low-carb lifestyle. It's so easy to make and tastes just like regular pizza dough. I've made it several times now and it always turns out perfect. I love that it's also freezer-friendly, so I can mak