It’s all the rage in the “Low Carb World” – FAT HEAD.
Originally Fat Head was a documentary directed and starring Tom Naughton that blew up the theory of nutrition and lipid hypothesis. Surprisingly, Naughton’s ending, as compared to the documentary Super Size Me, revealed his overall cholesterol had dropped from 222 to 209, his LDL dropped from 156 to 130, and his HDL (good stuff) increased from 49 to 64! But that’s another story altogether.
The Holy Grail of low carb pizza dough, bread dough and any other kind of dough you could ever dream of is called Fat Head Dough. It’s wheat-free, grain-free and seriously amazing, if I can say so myself.
It’s just basically low carb bread dough with the bulk of the dough being mozzarella cheese, melted in a microwave with a little bit of that glorious creamy, white, universal-doner-type-of-dairy-product I like to call schmear.
On a side note, I along with 3 other cream cheese darlings, graced the inside cover of Kraft Cream Cheese boxes for several years. We won a contest and shot to glory by Kraft, Paula Deen and the “Real Women of Philadelphia,” cheese, that is. You’d had to been there to appreciate it. For now, these pics will have to do.
On a serious note, and bread is very serious, these cheesy breadsticks are everything you could ever hope for. Don’t ask my husband because he’s not a true blue bread-lover and just “liked” them. Remind me never to waste any on him again-they’re mine, ALL MINE!
- 1 1/2 cups shredded mozzarella cheese
- 1 oz cream cheese
- 1/2 cup almond flour
- 3 tbsp coconut flour
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- 1 tsp finely chopped parsley optional
Preheat oven to 425°F.
Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform (see photo above). This should take around 1-1 1/2 minutes total. Do not try to microwave the full time at once because some of the cheese may overcook.
Add to a mixer, using paddle attachment, and add almond flour, coconut flour and egg. Beat on medium high speed until the dough is uniform. The dough will be sticky.
Pat the dough on silpat or parchment paper lining a baking sheet until 1/4-inch thickness.
Spread 1/4 cup of mozzarella cheese over the dough, leaving a 1/2 inch perimeter. Bake for about 5-6 minutes, or until edges of the dough are golden and puffy. I do this so the dough won't puff up during the first bake.
Sprinkle with the remaining mozzarella cheese and parmesan cheese, leaving a 1/2 inch perimeter.
Bake for 3-5 more minutes or until cheese is melted. Garnish with parsley before serving.
Serves 12-2.5 g net carbs ea serving! Not bad at all.