Fat Head Dough Pizza and Everything Pretzel Hot Dogs

Sometimes you just want "junk food". I know... that's blasphemous. But, it's true, nevertheless. We're human - we occasionally want stuff that we shouldn't want. After discovering this magical "Fat head dough" recipe - life has just not been the same. It's somehow more vibrant, and colorful, and... oh what the hell am I saying. Fat head dough has made it possible for me to eat pizza again without the use of cauliflower, or broccoli, or any other vegetable that can be grated, mashed, and mixed with cheese. Fat head dough is the bomb-diggity. Yes, I just said bomb-diggity.

Doesn't that look delicious? So much better than take out pizza. Or frozen pizza. I love making pizza at home. And this dough recipe couldn't be easier. We've altered it slightly from the original recipe by subtracting some of the almond flour out, and adding psyllium husk and oat fiber.

2 Cups low moisture mozzarella cheese
2 Tbspn cream cheese
1 egg
1/2 cup Almond flour
1/4 cup oat fiber & psyllium husk mixed together
1/8 Tsp garlic powder
1/8 tsp onion powder
1/2 tsp italian seasoning

Microwave mozzarella and cream cheese until the cheese is melted and easily combined with the cream cheese. If it's not incorporating completely, microwave in 15 second increments until you are able to combine. Add the egg, and beat. It will not full incorporate a this point. Add in the dry ingredients, and mix as much as you can with a fork - but then kneed the dough with hands until the dry ingredients are evenly distributed. Place dough ball on a piece of parchment, and put another piece of parchment on top of the dough ball. Roll with rolling pin into a round pizza shape. Remove top piece of parchment and put the dough on a pizza tray. Bake at 425 for 10 minutes - or until golden brown. If still doughy, cook another 2-3 minutes.

Bring out of oven, and add your toppings. We use Mutti sauce which is the lowest carb tomato sauce we've found. More cheese for the top - and then whatever meats and veggies.

Now... we have made everything from pizza, to stromboli, to breakfast cresent rings, to hand pies, to everything pretzel hotdogs with the base recipe for fathead dough. I love recipes that are so versatile. For the hot dogs, you use the same dough recipe - but you divide the dough into 6 balls after the dough is made and ready to roll. Take your favorite low carb hot dog, and wrap the dog with the fat head dough. Place on a baking sheet, brush with a beaten egg, and sprinkle on everything topping (mixture of course salt, poppy seeds, sesame seeds, dried onion, garlic, and parsley). Bake 425 for 15-20 minutes.

So easy. So delicious. And truly hits the spot when you are craving something naughty.

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