Fathead Pizza
Pax (feeds): 1-2 people per pizza
Pre-flight (preparation time): 10 minutes
MECO (cooking time): 25 minutes
Components (ingredients):
100 grams of grated mozzarella cheese
25 grams of Philidelphia style cream cheese
50 grams of ground almonds
One egg
salt to taste
1 tsp of garlic seasoning/powder
optional Italian herbs
The method, man:
Add the mozzarella and the cream cheese to a bowl and microwave on full power for 1 minute.
Mix well and add in the salt, seasoning and ground almonds.
Mix everything well and then microwave again for 30 seconds.
Let the mixture cool down slightly, then add the egg.
Mix well and set aside for 5 minutes.
Roll out the dough between two sheets of baking paper. You can also wet your hands and press the dough out into a circle. It’s up to you.
Move it to a baking tray and bake at 200C (390F) for 15 minutes.
Once baked, remove from the oven and flip over the base.
Top with pizza sauce and your favourite toppings (plus plenty of cheese), then return it to the oven until the cheese has melted.
Remove the pizza from the oven, let it sit for a minute before cutting it into slices.
Recipe Notes:
This pizza tastes best just out of the oven.
Before adding the egg, make sure the cheese is cool enough to touch. If it is too hot, you will end up with scrambled eggs.
The thinner you roll out the dough, the crispier the crust.
If you don’t eat eggs, you can omit them from the recipe.