FatHead Pizza!

We had this for breakfast this morning and it is seriously the best pizza ever.  It takes civilian pizza to task and wins every time!

I’m not afraid to call it #ketopizza because it’s made out of cheese and other friendly ingredients!

I was so lucky to find this recipe a couple of years ago while cruising Anna Vocino’s website #glutenfreeanna.com .  It is truly the best and I hope you enjoy it!  Thank you Anna Vocino for being on point!

Fathead Pizza Crust

1 1/2 cups grated mozzarella (fresh is bestest)
3 Tablespoons cream cheese
1 egg
2/3 cup almond meal
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic salt

Toppings:

Homemade pizza sauce (or store bought without sugar-I use #CADIA it is so good!)
Your choice of meat, veg, cheese, etc. I do a traditional margerita with fresh basil, moz and thinly sliced roma tomato.

Preheat oven to 425 degrees.  Microwave the mozzarella and cream cheese in a large bowl until soft and pliable, about 30 seconds.  Add egg, almond meal, oregano, and basil and blend well into a dough ball.  Press into a circle or square shaped pizza on a parchment lined baking sheet sprayed with a thin coating of olive oil or coconut oil.  Sprinkle garlic salt over surface of pizza crust. Pierce surface with fork to prevent rising of the crust while baking.

Bake crust in oven for 8-10 mins.  Pierce more holes with fork if bubbles form.  Bake another 2-4 minutes if crust has not already browned.  Do not over bake as it will dry out!

Add your pizza sauce and toppings, pop back in oven for 4-5 more minutes until cheese is melted and bubbly.

 

CIAO!

Rhonda

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