As much as I like adventure, I also love repetition. Right now, every Wednesday is pizza night. I use the Fat Head Pizza Crust ( the almond flour recipe). I always top it with homemade pesto, mushrooms, onions, roasted garlic and sliced tomatoes. Then I use whatever meat is leftover- grilled chicken, brisket, pulled pork. The key to Fathead Pizza Crust success?? A Pizza Stone and execution!!
Fathead Pizza Crust
2-3 T organic cream cheese (i warm this in the microwave for about 10-15 seconds to soften)
1 room temperature egg
3/4 C organic mozzarella cheese
1 C Almond Flour (plus some)
Dash of salt
Combine it all and mix with a mixer. Add more almond flour a Tablespoon or two at a time mixing after each addition until the dough pulls from the sides of the bowl (less sticky). Some people like to add herbs like rosemary or oregano or Italian seasoning, but I never do.
Place the stone in your oven and preheat to 450*. Roll the dough (recipe below) out on parchment paper. When the oven reaches 450*, place the parchment paper and dough on the hot oven. Bake just until the edges start to brown. Pull the crust out, top it, and return it to the oven to finish.