Fathead Dough

About

Fathead Dough is quite an interesting name, but it’s certainly fitting! If cauliflower crust pizza has lost its appeal to you, then this will be your new favorite recipe. Fathead Dough has zero veggies in it and relies on multiple dairy products. Use it for pizza dough, stuff the dough with your favorite fillings, or bake square pieces to use as bread!

For the easiest use with Fathead Dough, always roll or flatten the dough between two pieces of wax paper. You can lightly spray your hands with non-stick pan spray to avoid the dough from coming apart in your hands. Also, keep any dough you’re not using in the refrigerator. Warm dough will not be a fun time.

– Jessica L

Ingredients

⅔ cup almond flour by bob's red mill
1 tablespoon baking powder by mccormick
½ teaspoon salt
½ tsp, ground spices oregano dried
1 ½ cup, shredded mozzarella cheese
4 ounce cream cheese
1 large egg

Instructions

Combine the almond flour, baking powder, salt, and oregano together in a bowl. Make sure any lumps are broken up, and set it aside.
Combine the mozzarella cheese and cream cheese in a microwave safe bowl. Heat the cheeses for 30-40 seconds and mix together. Heat for two more rounds at 20 seconds each, stirring the cheese between each one. They should combine into a consistent, gooey mixture.
Mix the egg into the cheese mixture vigorously. The mixture will separate first and then come together.
Finally, stir the dry ingredients into your wet ingredients. The final dough will be sticky and pasty. Spoon the dough into plastic wrap, and use the spoon to flatten the dough into a disk for quick setting. Give the top of a dough a light sprinkle of almond flour before wrapping and putting it in the fridge.
Refrigerate the dough for at least 30 minutes before using. You may freeze the dough for about 10 minutes before using to make it even easier to handle.