FATHEAD PIZZA!!

There are many things you miss when following a low carb eating plan. Sure, these get easier to ignore as time goes by, but some things for me are always going to be difficult to pass up – and one of those is definitely a good pizza. I’ve tried all sorts of home made bases – ripped countless squares of muslin cloth trying to get the cauliflower drained, bought overpriced low carb pizza bases that realistically are nothing but glorified wraps and meant pizza had to be eaten with a knife and fork because slices weren’t firm enough to withstand toppings and stay firm… BUT NO MORE!!

I spotted the FATHEAD pizza base recipe well over two years ago but now finally tried it myself for us earlier in the week and OMG. NO MORE FLOPPY PIZZA! Also, it’s dead simple to make – no wringing out of steamed veggie ingredients and more importantly, no eating pizza with a knife and fork (if you do this normally, please seek help).

So, thanks to Ditch The Carbs here is my new go to pizza recipe; I will never buy store bought again.

FAT HEAD PIZZA – THE HOLY GRAIL

PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins

Author: Libby
Recipe type: Dinners

Serves: 6 slices
INGREDIENTS
170g / 6 oz / 1¾ cups (approx) pre shredded/grated cheese (mozzarella is the best or Edam/mild cheese)
85g / 3 oz / ¾ cup almond flour/meal
2 tbs cream cheese
1 egg
+/- salt to taste
½ tsp dried rosemary/ garlic or other flavourings (optional)
your choice of toppings such as pepperoni, peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc

INSTRUCTIONS

Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, rosemary and any other flavourings, mix gently.
Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.

I used mozzarella and made two side plate sized bases – next time I make this I’m going to split the dough into 4 and make thinner ones to see how that goes – the thinner outer edges of our bases were super crispy and DAMN AWESOME so I’m going to aim for that throughout the base by making them thinner.

I made a homemade pizza sauce using fresh tomatoes, chilli’s, garlic and a splash of Maggie’s (it adds a deliciously warm earthy tone to the flavour profile) all mushed and fried ina pan (very technical hahahahahaha!) and cooked down until it was the thickness I deem good enough for a spreadable base sauce. Topped with Grated cheddar and fresh tomato, back in over for 5 minutes and topped with fresh basil after they came out. SO DAMN GOOD.

Now go and give this a try. Soon you’ll be buying 2kg mozzarella loaves like me 😛

dsc_0488dsc_0489

 

Advertisements

Easy Low Carb Roasted Beetroot, Feta and Walnut Salad

Hey you!

I figured it was about time I actually post something, and what better way to start again than with a (mostly) low carb salad that’s dead simple to make and won’t fail to impress?

I say “mostly” as it does contain beetroot, which is on the orange list and therefore needs to be limited especially if you’re aiming for ketosis and avoiding carbs at all costs. Beets are 7g carbohydrates to 100g, so not overly high at least 🙂

Ingredients
Raw beetroot
Baby salad leaves (my aversion to iceburg lettuce know no bounds)
Walnuts
Plain Greek Feta
Coconut Oil
Granulated Xylitol (you can sugar if you aren’t avoiding carbs)

Boil your beetroots for roughly 20 minutes – this makes getting the skin off easier and less messy than peeling them. Tip: I put the hot beets in a large bowl of ice cold water and rubbed the skin off in the water itself – this way you avoid pink hands for the next three days 😛
Preheat oven to 220 C
Quarter your beets and place in a roasting tray with a generous spoonful of cocount oil, and sprinkle with xylitol. Place in oven just long enough to melt the coconut oil, remove and mix well to ensure all of your pieces are nicely coated with coconut oil and xylitol. You’ll want them in the oven for a minimum of half an hour to get that nice roasted finish – I had mine in for 45 – check on them every 15 minutes and remove when you’re happy with them.

img_20170115_113549_0421

Throw your salad leaves in a bowl, spoon in the roasted candied beets, top with roughly chopped / partially crumbled feta and your walnuts. That’s it, you’re done!!

The beets are so sweet you don’t require a dresing with this, but balsamic would probably be my first choice if you need some extra “oomph” in yours.

img_20170115_130147_1711