I made a batch of fathead crusts so that I could create some different meals. One of these with toppings seems to be filling enough for me. Today, I made a tuna melt. The BBQ Chicken Pizza was really to die for and a huge hit with my boys.
I made some smaller rounds to create individual goodies, and then I made another batch to create two, 8-inch rounds for pizzas specifically.
- 1 1/2 cups shredded mozzarella
- ¾ cup almond flour
- 2 tbs cream cheese, cubed
- 1 egg
- 1 tsp xanthan gum (optional)
- garlic powder
- sea salt
Preheat oven to 425 degrees
Measure out almond flour, add garlic powder, salt, and xanthan gum and stir in a bowl. Put cheeses into a microwave safe bowl and heat for about a minute and 20 seconds. Stir the cheeses for 30 seconds; add almond flour mixture and egg. If it is too stringy, heat for another 20-30 seconds in the microwave. Wet hands and form into 5 balls on a baking sheet with parchment or a baking mat. Spread with wet hands. You want it to be relatively thin so that it is crispy (unless you like really soft doughy texture for your pizza).
Poke the crust all over with a fork. Bake for 8 minutes. Poke down bubbles with a fork and cook an additional four minutes or until crust is browned.
Spread with toppings of your choosing!