I know, I’ve posted this recipe before, BUT I just had to share with you the reinvented toppings that I put together last week!
Summer is coming and fresh produce is going to be plentiful, and hopefully you are growing some of your own.
This recipe is very simple. The goodies that go on top are probably in your kitchen right now, so let’s get going!
Note: THERE IS NO SAUCE ON THIS PIZZA!
Fathead Pizza Crust
1 1/2 cups grated mozzarella (fresh is bestest)
3 Tablespoons cream cheese
2/3 cup almond meal
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic salt
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 thin 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.
*What makes this different?*
Introducing “Fathead Pizza Fresh!”
Once you have baked your crust, remove from the oven and position it on the counter. There you will have already thinly sliced your tomato of choice, freshly chopped garlic, grated your mozzarella, snipped your basil and grabbed your authentic olive oil!
Tomato first, then garlic sprinkled all over and don’t be shy, the basil, and a swish of olive oil all around, top with cheese!
I’m not going to tell you the quantity of your ingredients because it’s entirely up to you. Design your FPF to suit your taste!
Just take a look!
This was a refreshing update to our “Winter” pizza! It’s Springtime in California, so let’s celebrate this bounty!
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