Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza

Greetings, fellow Fat Heads.

A few weeks ago, The Oldest Son found a great low-carb pizza recipe.  We already had a couple of recipes, but after this one, I don’t think we’ll be going back.  The other ones we had kept were really good, but we had to eat them with utensils.  With this one, the only way you know you aren’t holding a “real” slice of pizza in your hand is that, as mentioned in his write-up, you get full after a few slices, instead of going into that “I’m stuffed — give me another!” gluten-induced spiral.

He told Tom about it, and Tom suggested he write it up to share with all of you.  I have to say, for a guy who never liked reading or writing for fun, he did a pretty good job.  Be sure to try this at home, kids.

Cheers!

The Older Brother

=======================================

An odd thing happened for the first time in a long time:


… Leftover pizza!

Part of this is because I rarely eat pizza, but mostly because it is incredibly filling (and healthy), so I highly recommend trying it even if you aren’t suffering from the new obesity disease… I hear that’s going around.

To give credit where it’s due, I am basing this recipe on one I found at cookyscreations.blogspot.com.  A friend and I then made a couple modifications. Go ahead and buy a few bags of mozzarella — you will be making more of this very soon.

The Crust:

1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet

Instructions:

-put  mozzarella & cream cheese in a medium size  microwaveable bowl


After making some keto recipes, I found it best to cube up the cream cheese before melting with other cheeses

-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)

-Stir in egg &  almond flour

-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)

-Dock (poke rows of holes) with a fork to avoid bubbling

-Sprinkle with garlic salt

-Put in 425 degree oven

-After about 8 minutes, check it and poke holes where any large bubbles may be.

-continue cooking for a total 12-14 min, or until slightly brown on top.

It should look like this:


Here is what I do for the toppings:

[Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meats you add need to be fully cooked.]

Before you begin making your crust, place the sausage on medium-low heat in a cast iron pan. I prefer ground Salciccia sausage—it is similar to Italian sausage. Do not stir too much or you will end up with taco meat consistency. After a few minutes you may need to use a baster to get excess water/grease out, but not too much. You want fully cooked, dime-sized sausages.

Put the sausage in a separate bowl, keeping the grease to sauté your veggies in!

Add a thin layer of pizza sauce, your desired amount of meats, veggies, cheese, and then sprinkle on oregano and basil. I prefer a lot of mozzarella and a handful of cheddar.

This is a double batch which filled up a cookie sheet and five hungry adults. (I would normally space the sausage better, but I was rushing making three at once.)

Although higher in carbs, due to the extra sauce, my next attempt will be my “Achilles heel”: Chicago style (deep dish) pizza.

Hope you enjoy it.  In the meantime…

 

 

— The Older Brother’s Oldest Son

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694 thoughts on “Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza

  1. Michael Bucko

    Went exactly by your instructions. It melted perfectly, folded well spread out just great. Baking crust now drooling right now because all of the toppings are ready can hardly wait, Great stuff I’d waiting. Thanks

    Reply
      1. Martimus

        Who in this day and age doesn’t own a microwave or can’t afford one but you can afford all these ingredients?? Ridiculous. Go buy a microwave and stop being weird.

        Reply
        1. Kate

          some people prefer NOT to use a microwave because of health reasons. I only use mine in emergencies or rushed, and, to heat my wheat bag 🙂

          Reply
            1. Janice

              Microwaves ARE dangerous if the person has certain heart devices such as a defibrillator or pacemaker. It is not recommended to be in close contact

            2. Anonymous

              Do your research on microwaves. The microwaves change the chemistry of your food so that your body doesn’t even recognize it. All the nutritional value in food is lost once mircowaved. It’s dangerous to even stand close to one when it’s in use. My grandfather was warned by his doctor not to even get close to it when it was running. If it harms our bodies, what do you think it does to our food? I went back to cooking food w/o use of microwaves about 10 years ago. I don’t even own one anymore.

        2. AkCynth

          Mine is one of several likely scenarios here. We live remote, solar power. Micro is not an option, hardly ever miss it. Living the dream without a micro! 😀

          Reply
        3. Anonymous

          When I was in college one of my professors said she didn’t trust microwaves. She is now in her seventies and has never owned a microwave.

          Reply
        4. Anonymous

          Bahaha I don’t have one. I did and it broke on me. I don’t have room for it anyway I’ve been surviving for 7 years without. It was hard at first lol but I manage.

          Reply
        5. Anonymous

          Some people do not own due to the health risk associated with microwave.
          Do a baby plant test. Two side by side. Water one with tap and one with microwave water … huge difference
          Microwave watered plant will look sickly

          Reply
        6. Anna

          Oh, we can afford the microwave, and we have it, but we NEVER use it. Gasp! Its Junk!!!! Why put all healthy ingredients in it, only to completely kill them, now that boggles my mind?

          Reply
      2. Dee

        Double boiler works great. If you don’t have a double boiler just use two pans. Put water in bottom pan and the cheeses on the top pan and let it boil and melt the cheese until smooth.

        Reply
      3. Judy

        I don’t have a microwave either. I just spread it out in a Pyrex pan and pop it in toaster oven for 2-3 minutes until melty then add it to egg

        Reply
      4. Maureen

        Just melt on stove top medium to low heat until all melted. I don’t use mine & so sold it! Takes up too much space in small kitchen! Best of luck! Enjoy!!!

        Reply
    1. Tami

      I put this in my fitness pal as a double batch and 8 servings. With that as my premise, per serving it calculates to 248 calories, 20.2g fat, 14.4g protein, 6.2g carbs, 2.2g fiber, so 4g net carbs. This is for the crust only you would need to figure in the nutritional breakdown of any toppings. Hope that helos.

      Reply
        1. Nancy

          I use tomato paste and add water to desired consistency and seasoning. Adding basil pesto is especially good. Also you can get flavored paste. Easy peasy and no added junk.

          Reply
      1. Cass McGeiger

        My Fitness Pal is notoriously glitchy. They average ingredients and round up for fractions. Try another one, Google for it. I’d be willing to bet you get VERY different numbers.

        Reply
        1. Donna

          Found a great pizza sauce at Publix but probably also at Walmart or Target. It’s called DelGrosso Pappy Fred’s old style pizza sauce 13.5 ounce jar and is low in carbs about the same as Rao’s. Pao’s vodka sauce is 1 carb lower than the marinara. I think a fourth of a cup is about 2 to 3 carbs. Unfortunately I threw the jar away before I read the back. There’s also a new almond flour available that has half the carbs of regular I believe it’s on Amazon. It’s a little pricey about $29 a bag but I don’t think you have to use quite as much.

          Reply
    2. Anonymous

      This is a tad late, but I just ran it through Mastercook:

      Tom says the pizza made with this crust fed “five hungry adults.” This analysis does not include toppings, but each share of the crust will have: 226 Calories; 15g Fat (58.4% calories from fat); 17g Protein; 7g Carbohydrate; 0g Dietary Fiber; 7g net carbs

      per Dana

      Reply
      1. Sandra

        You would think for the fact there is almond flour in it,this recipe should therefore have a fibre count of more then 0. So I think this nutrition count is still off some.

        Reply
    1. Mary

      What you can do is flip the cooked crust, PRE-TOPPING, over onto another piece of parchment paper or if you can do it, onto the same one. Then add your toppings and proceed as normal. I found that made it pretty crispy although not flipping it was crispy too.

      Reply
  2. Anonymous

    Amendment to my above comment. I made this today and 8 servings is not at all right. More like 24 and even that is a pretty good sized serving. I did press mine fairly thin, because I like a thin crust. I would suggest making it punching the info into a food calculator and make it to how many servings you come out with.

    Reply
        1. missy

          Recently 2/ 20/19 in 92399 Aldi was $5.99. I’m in So Cal Inl as n Empire. They dont always have it tho. Costco in S.B was 12.99 for 3lbs. Best price around here or on internet.

          Reply
    1. Mary

      Most grocery stores have it. If not you can buy almonds and make your own flour in a food processor. Just make sure you don’t go overboard or it becomes almond butter! I buy Bobs Mill almond flour, it’s a popular brand and in most stores.

      Reply
      1. Anonymous

        Almond flour has the fat pretty much all removed so it would be made from what’s left after the process of making almond milk. The pulp would need dessicated then blitzed into a flour. Blitzed almonds would give you ground Almonds, a different product

        Reply
    1. Wendy

      I made four small rounds out of this recipe, used two of them for mini pizzas and put the other two in the refrigerator overnight. I’m using one today for my sandwich – super delicious! I’ve seen other sites where people make a sizable batch and put them in the freezer with great success. I’ll have to give that a go.

      Reply
  3. john

    I used 1 1/2 cups mozz, 2tbs cream cheese, 3/4 cup almond flour and an egg to make a 12 inch round pizza which i cut into 6 slices. How would you approximate the nutritional info for that? thanks.

    Reply
    1. Wendy

      Download a food tracking app like Carb Manager and plug all of the ingredients in as a recipe. It will give you the macro breakdown per serving.

      Reply
  4. Gizmokin

    This was delicious. My mom, not on Keto, loved it. So quick and easy as an added bonus. I had two pieces and I’m full and happy.

    Reply
  5. Quisha

    O! M! Geeee!! This is my first keto recipe n both me n my hubby are Amazed at how GOOD this pizza is! WOW! Now I’m officially excited about my new lifestyle change!!!😋😋😋🏃🏾‍♀️🏃🏾‍♀️🏃🏾‍♀️😍😍😍🏃🏾‍♀️🏃🏾‍♀️🏃🏾‍♀️👏🏾👏🏾👏🏾😋😋😋🏃🏾‍♀️🏃🏾‍♀️🏃🏾‍♀️

    Reply
  6. Mary

    OMG! The best pizza ever!! Followed your instructions, and BAM!! Rustic style pizza!! So good! Thank you..thank you..thank you!!! I can eat again!!

    Reply
  7. @anyatika

    I just made this according to recipe. I added a heavy sprinkling of garlic powder, fine grated fesh white onion on a zester, bc I don’t have onion powder, and Italian seasoning. They came out a lil under done in the middle However browning on the outside. My cookie trays are so dark brown, which made my cook time shorter. I cut my six pancake shaped pieces in half, put them under a low broil to crisp em up for a moment. Sprinkled the half of the halves with leftover mozz, rendered peperonis, toasted it all up till melts, then put the halves back together. It tasted like I pulled the toppings and cheese off the pizza crust after the cheese had become a deep golden toasty color. Those broiled dairy fats are AMAZING. Roasted almond flour is so good, much better than a coconut flour, too! I hope that made sense and I know my grammar and punctuation is crap. Plz forgive me! Back to toast up another! Heheheh!! #eatfattolosefat #fatasstofathead #waitasec #imanidiot #sorrynotsorry

    Reply
    1. Cetandi K Bolger

      Be careful with garlic powder, I love it, but its carby and easy to go over carbs if you are a garlic lover like me!
      Btw. I love this recipe, but I make my own sauce with rao paste, onions, roma tomatoes, olive oil, basil, ground italian sausage and its great as a pizza sauce as well as zoodles…but I use fresh garlic only now that I learned the garlic powder was making me go over my carbs.
      Also, this crust is very versatile and can be used for anything that needs a crust…im going to try it for strombolis next.

      Reply
  8. LENA MURPHY

    I’m looking for the basic fat head dough recipe.. I’d like to make rolls and buns with it.. Not a big pizza person.. I guess I ate too much of it in college.. lol. I have used some fat head recipes that I’ve found on other sites but I’d like to see this one since I’ve been told that it’s the original. I’d also like to know if this recipe can be made into a loaf for sliced sandwich type bread? Please and thank you.. I’m very new to this phenomenon.

    Reply
  9. Cheryl Frisch

    I LOVE this! I have been feeling sorry for myself because I couldn’t have pizza.. ( could.. but didnt know it). Mytatse buds are doing a happy dance right now LOL. Also, my husband who complains abut absolutely anything I cook that has almond flour in it loves it too!! SCORE!!! I think Im going to make this for family when they visit, and just not tell them what’s in it until after they try it. I bet they wont even notice a difference. THANK you for this recipe!!!

    Reply
  10. Abd ul-Rahman Lomax

    A related tip. I broil chicken thighs in a toaster-oven, sprinkling them with parmesan cheese. It makes a tasty crust, browned. This is even better with salmon, and I keep frozen salmon and chicken thighs in my freezer, along with sushi-quality tuna from Aldi. The fish thaws quickly in a bowl of water. Of course, I don’t cook that tuna! Sashimi! Yay!
    When I was a kid, my favorite food was steak and potatoes, and the potatoes were an excuse to eat lots of sour cream and butter. They would tell me, “Have some bread with your butter!” I visited Morocco about twenty years ago and was given a Moroccan special dish to take back to a Moroccan in California, but our guide (found through his family we were staying with) told us that customs would not allow it. So we gave it to him. It was pure sheep fat, buried for months to age it. He ate the whole pound on the spot. (This was before I was low carb and when I was still trying to be low-fat, which really effed me up, long story.)
    So when it was suggested that I go low-carb, and I researched it, wow! These were my favorite foods! Ice cream! Ice milk? Forgeddaboudit, horrible. There is very good low-carb ice cream, low-fat ice cream is an oxymoron!
    I will make this pizza, and my mouth is already watering. Thanks!

    Reply
  11. Christine

    I’m using for low carb pizza sauce “Classico, Bruschetta basil & tomato sauce” 13.75 oz jar has 1g net carbs per tbsp. Soo good.

    Reply
  12. Anonymous

    What as m I doing wrong. Christ comes out crispy then once I h as d my toppings ends up mushy in middle. How do I fix plz.

    Reply
  13. Jennifer

    Can you make this crust ahead of adding toppings? Making this for super bowl and want to just throw toppings on and throw in oven

    Reply
  14. Beth

    I don’t have a microwave either. I just melted the cheese on my stovetop in a “double boiler.” Meaning, a stainless steel bowl sitting on top of a pan half filled with water and heated to boiling or almost boiling. Worked great.

    Reply
  15. Sandra Dalton

    What is the net carbs difference (just the crust) between this crust and a cauliflower crust?
    Thanks,

    Reply
  16. JoDi

    Wow! I’ve had this recipe saved for a long time and just made it for the first time. I wish I had tried it much sooner! It was so easy to make and has a satisfying texture that other grain-free bread recipes I’ve tried do not have at all. It’s going to be great for so much more than pizza. After it cooled, the first thing I topped it with was cream cheese and smoked salmon. SO GOOD! I will never miss bagels again. I’ll be using this to make breakfast sandwiches, sandwiches for lunch, as a side with stews and soups, and of course to make pizza! I have been struggling to stop eating wheat completely, and I think this is the thing that is going to remove the last few stumbling blocks that kept me eating wheat products here and there after several days being 100% grain-free.

    Reply
  17. Sylvia Wyllins

    After the crust is baked on the Parchment Paper,
    Shouldn’t the Paper be discarded before adding sauce &
    Toppings! Otherwise how can it be cut into slices without
    Getting Paper stuck to the bottom of the slices?

    Reply
  18. Phil Chun

    Made it according to recipe. Fantastic! I will never make cauliflower base again. Said to my wife that if I hadn’t made it myself I would have believed it was a flour based pizza dough.

    Reply
  19. Anonymous

    Not Keto, celiacs. This recipe is quite forgiving. I swapped both almond flour for 1 to 1 all purpouse gluten free flour with xanthum gum, and the cream cheese for whipped cream cheese. I also only baked the crust until golden brown.
    Still came out very savory, not gummy or tacky like a cracker. Satisfies bread and pizza cravings, would probably be good for calzones, melts, and Stromboli with some practice. May be a good breadstick equivalent if you let the bubbles form.

    Reply
    1. Tom Naughton

      Ours didn’t stick, but the Oldest Son suggested a light dusting of coconut flour to prevent sticking.

      Reply
  20. Becky Fairless

    I used this recipie only made it with coconut flour because I had some and didnt have almond flour. It actually came out pretty good, but not crunchy like thin pizza crust. And it was kind of dry (because coconut flour) I topped it with turkey sausage, mushrooms and red bell peppers plus sauce and cheese. It was really delicious but not like traditional pizza crust.

    Reply
  21. Joey

    To cut down on Carbs from the sauce, i took 1 ounce of my favorite spaghetti sauce, added 2 big boy tomatoes, and blended. I dashed a little seasoning and spices to compensate for diluted taste. Saves on carbs when ypu split it up to be shared.

    Reply
  22. William Long

    Only had coconut flour… it is edible… do NOT sub unless you are allergic to almonds…. crust was spongy… always ended with slight taste of coconut… other than those things, I gotta believe this is a good way to go… thank you

    Reply
  23. Scotty Deming

    I followed your recipe to the letter and it turned out great. i will be adding other ingredients to the dough like Italian seasoning, I am also adding caramelized onions and sauteed mushrooms, Italian sausage, bacon, ham, etc. Thank you for the wonderful recipe and giving me my pizza back again!

    Reply

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