I made my first fathead pizza today, no, that’s not a typo. I KNOW!! Can you believe as much as I work with my modified fathead dough that I’ve NEVER.
NOT EVEN CLOSE.
Made a fathead pizza.
Tomorrow, bacon is airborne 🙂
Here’s the thing though, there’s only the two of us, it’s 3 days before Turkey day, leftovers will be stacking up come Friday, the last thing I want is more leftovers leading the way :). The size of a traditional fathead pizza would feed us dinner for several nights, so instead I made the dough, then only used half of it for the pizza. Hmmmm, what to do with the other half?
Hobbit Pockets 🙂
Since I had extra toppings and dough, I made chicken-alfredo hot pockets to toss in the freezer for a quick nuke-and-chow lunch or snack. Fill these with your favorites – sausage, steak, mushrooms, etc. Yes, followers of the House of Hobbit and Keto Iron Chef, Hot Pockets Keto-style now exist.
First, let’s review my fathead recipe and different variations, just in case you are new to fathead or the site. After the video link, I’ll do up the Hobbit Pockets :).
Enough people seem to struggle with fathead dough that I thought I’d make a video while preparing dinner tonight. Sorry about the crappy camera phone quality and not-so-steady camera Hobbit :). There is no sound because The Lady was chatting with her daughter so I kept the mic off. I hope you find this helpful. The dough method is the same for all my fathead recipes, all that changes are the spices. Some of my variations are:
The recipe highlighted in the video is (link to original post):
- 1/4 cup almond meal
- 3 tbsp coconut flour
- 1/4 cup bacon grease
- 1 egg
- 1.5 cups low moisture part skim mozzarella cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 10.00 oz, Chicken Thighs-Boneless and Skinless – diced and cooked (substitute cooked breast or turkey for a lower-fat result).
- 2 tbsp butter
- 2 oz cream cheese
- 2 oz shredded cheddar (or jack)
- 1/2 cup more mozzarella for filling
Preheat oven to 425F
In a sauce pan, melt the butter. Once melted, add the cream cheese and stir until it is melted. Add the garlic and onion powder, whisk until dissolved. Add shredded cheddar, whisk until smooth. Remove from heat.
Now, let’s make the crust. Mix all the dry ingredients in a bowl, then add one well-beaten egg and – for this recipe something a little different – BACON GREASE. Stir until well combined. Set aside. In a separate bowl, melt your mozzarella in the microwave on 30-40% (depending on power) for 2 minutes, stirring and blending after 1 minute. Immediately add this to the rest of the mixture and fold it over and over to incorporate as much of the cheese with the others. Nuke it for 10 seconds on high, then fold\kneed it until you have a uniform color with no obvious ‘cheesy’ spots. Repeat the nuke if you if it starts getting hard to work the cheese. Once you have it uniform, roll it into a ball, then nuke one more time for 10 seconds on high.
Put the dough between two sheets of parchment or silicone mats. press down and shape into a rectangle about 10×16 (a little smaller than a large casserole dish). Using a knife or pizza cutter, cut down the middle longways, then cut across the other way until you have 6 equal rectangles on both sides of the center cut. On one side of the large cut, spread about a tablespoon of the cheese sauce in the middle of each square, being careful not to get too close to the edges.
Now, put on one layer of chicken, topped with a layer of mozzarella.
Now, carefully pick up the edge of the parchment\mat on the opposite side where you put the fillings, then fold the unfilled side over the top of the filled side. Taking your fingers, gently press a few spots on the edge you can easily reach. Now, slowly peel back the parchement\mat. If you take your time and are gentle, it should peel off nicely.
Take a fork and crimp all around the edges to seal. Place on a baking sheet.
Put in the oven for 10-12 minutes if you are going to freeze for reheating, 12-14 if you are going to eat hot. Once the tops are the color you want them to be for your tastes, remove from oven and move immediately to a rack for at least 2-3 minutes. This allows the bottom to not get soggy on a plate or sheet. Eat or freeze.
Nutritional information (based off my ingredients, double-check!): Calories: 229, Fat: 21g, Protein: 19g, Carbs: 5g, Fiber: 4g, Net Carbs: 1g
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!