Right from the start, I would like to make clear, that this recipe (or at least a part of it), is not my invention. Fathead pizza is meanwhile very famous under keto fans. I only modified the ingredients a little bit, because I am not a big fan of coconut flour in savory meals. So if you have the same problem, and you like to use coconut only for sweet dishes, you can try this recipe, and I am almost sure you will fall in love with the pizza topping as well. This low carb friendly gorgonzola pizza is fat loaded and so yummy, and only one piece will make you feel satisfied.
Ok, hand on heart, we can’t compare fathead dough with a normal, traditional Italian one, we used to eat before starting low carb. It is different, that is clear. But it is an excellent substitute for carbs pizza, even though I hate to speak about replacement because that would mean, we are just trying to find alternatives to our old lifestyle. And if we would do that, we would be skating on thin ice, as regression to old habits is very probable.
Some extra tips! The dough is pretty fragile, after taking it out of the oven. So don’t move it from the tray, while adding the toppings. Gorgonzola will make it even more fragile, so after the fathead pizza is done, leave it cool down a little bit before serving, then cut it with a cutter and first then remove it gently from the tray. The toppings only need to be warmed, the cheese melted. Except for the bacon, if you want it nice crispy, bake it extra to a consistency you prefer, and then put it together with the other toppings on the crust and put in the oven.
- For the crust:
- 1/2 cup almond flour
- 1/4 cup sunflower seeds meal
- 2 tsp baking powder
- 1 fresh mozzarella
- 1 egg
- 5 tbsp melted butter
- Salt, spices (I used Italian seasonings)
- For the topping:
- 100 g / 3,5 oz cherry tomatoes
- 1 tbsp tomato paste
- 1 garlic clove
- Salt, pepper
- 1/2 cup fresh spinach
- 60 g / 2,5 oz gorgonzola cheese
- 60 g / 2,5 oz grated mozzarella
- 100 g / 3,5 oz bacon (already baked)
- Fresh oregano
- Preheat oven to 180°C (360°F). Line a baking tray with parchment paper.
- Over medium heat stir fresh mozzarella until the liquid goes apart, and cheese melts. Pour out the liquid.
- Add butter and mix together, then remove from heat and add an egg in the mixture stirring constantly.
- In a middle-sized bowl mix almond and sunflower seed flour with baking powder and seasoning.
- Add mozzarella mixture and stir into a compact mass.
- Spread the dough on the prepared baking tray into a pizza form around quarter inch thick.
- Bake for 10 minutes.
- Meanwhile, put well-washed tomatoes, pressed garlic, tomato paste, and seasonings into a blender and mix until tomatoes finely cut and all ingredients united.
- Remove fat head pizza crust from the oven and spread it with tomato mixture and add all the toppings (spinach, baked bacon, cheese, and fresh oregano), and put it in the oven for another 5 minutes, or until cheese melted.
- Cool a little before serving.