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Fathead pizza
Ingredients
- 15 oz. 450 g fresh italian sausage
- 2 tbsp 2 tbsp butter
- 1 cup 225 ml unsweetened tomato sauce
- 1 tsp 1 tsp dried oregano
- 9 oz. 250 g mozzarella cheese, shredded
- 12 oz. 350 g mozzarella cheese, shredded
- 4 tbsp 4 tbsp cream cheese
- 1½ cups 350 ml (175 g) almond flour
- 2 tsp 2 tsp white wine vinegar
- 2 2 eggeggs
- 1 tsp 1 tsp salt
- olive oil to grease your hands
Instructions
- Preheat the oven to 400°F (200°C).
- Heat mozzarella and cream cheese in a non-stick pan on medium heat or in a bowl in the microwave oven. Stir until they melt together. Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks.
- Moisten your hands with olive oil and flatten the dough on parchment paper, making a circle about 8 inches (20 cm) in diameter. You can also use a rolling pin to flatten the dough between two sheets of parchment paper.
- Remove top parchment sheet (if used). Prick the crust with a fork (all over) and bake in the oven for 10–15 minutes until golden brown. Remove from the oven.
- While the crust is baking, sautée the ground sausage meat in olive oil or butter.
- Spread a thin layer of tomato sauce on the crust. Top the pizza with meat and plenty of cheese. Bake for 10–15 minutes or until the cheese has melted.
- Sprinkle with oregano and enjoy!
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Why is the pizza called Fathead?
Tom Naughton posted the original recipe in 2013 and it's gone viral since. The name comes from the blog Tom Naughton started while making the movie Fat Head, a comedy-documentary about food and health. Haven't seen it? Watch the trailer and the full movie here
Different toppings
Here we've used sausage meat like in the original recipe, but feel free to put what ever you like on it. Instead of sausage you can use pepperoni, salami or cooked bacon. If you have any chicken, pork or beef leftovers in the fridge, they usually make great pizza toppings.
If you don't want meat we suggest peppers, olives, artichokes or fresh tomatoes and herbs. You can also add different kinds of cheese on top such as feta cheese, blue cheese or even brie.
Storing Fathead Pizza
Make extra crusts and store them for 2-3 days in the fridge or in the freezer for up to 2 months. The pizza reheats great in the microwave so if you get left-overs, and you probably will cause this is very rich, enjoy them in next days lunch box.
Tip!
This dough is so versatile! Use it as a pizza crust like in this recipe or make it into a lovely homemade garlic focaccia – simply drench with garlic butter and bake for another minute or two. Or how about serving some keto bread twists as a snack or appetizer at your next dinner party?
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237 comments
It is far less pungent and more mild than other vinegars.
You can try crushed pork rinds, in the same amount.
White wine vinegar is a much more mild vinegar. You may find the taste overwhelming if you use white or apple cider.
If you made the recipe according to the amount for 2 servings, then you have 2 servings.
Here is an example of a tomato sauce with no sugar added.
https://www.hunts.com/tomato-sauce/tomato-sauce-0
Apart from that this was a great recipe
I have a message in to our awesome Recipes team for clarification!
That is incorrect. They have different sources and different flavor profiles. You can read more here.
https://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/vinegar...
Thanks for the reminder! The recipe team has confirmed that this recipe has not been changed. It's difficult to say why its turning out differently!
The recipe works as written.
I watched video after I put it in (glad I didn't do that first) and it's nothing like the dough in the video.
Mine was still sloppy. It might be because I used a mozzarella ball rather than the pre grated stuff but I wouldn't think it would make that much difference.
Theres no way I could pick it up in my hands, or pick it. As for the suggestion of bread sticks? Just wouldn't hold its shape.
From other comments and my experience tonight something has changed between the video being made and the recipe that is currently posted.
Diameter will vary based on how thick or thin you prefer the crust. Number of slices per serving will vary based on how big your slices are, which is why we list the number of servings the recipe should generate. For 8 servings, you may want to consider making 2 separate pizzas.
I don't have the nutritional breakdown for the different components, just the meal as a whole.
The nutrition information listed is per serving, not for the whole recipe.
No, it's not. White vinegar (also known as distilled vinegar) is made of acetic acid diluted in distilled water. Its flavor is simple—its just sour. Typical concentrations range from 5–7% acetic acid.
White wine vinegar is made by allowing white wine to turn to vinegar. It has a much more complex flavor profile. It is also frequently less sour (acidic) than distilled white vinegar.
White wine vinegar is a completely different thing, it's less tangy and is more diluted as it's made from the white wine. The Ethanol in the white wine is let to oxidise into ethanoic acid, which is a carbolyxic acid also known as vinegar
https://cooking.stackexchange.com/questions/23075/is-white-vinegar-th...
It looks like most people seem to choose their own toppings, rather than follow the whole recipe. It would be really great to get the macro breakdown for just the crust.