CHEESE HEAD PIZZA - My Take on Fat Head Low Carb Pizza

This evening I took on a challenge to put my take and spin on the classic low carb "Fat Head" pizza crust recipe (fat head as in the Fat Head movie, a comedy by Tom Naughton). Essentially, it's a pizza crust made of predominantly mozzarella cheese, a little bit of cream cheese, almond flour, an egg and some spices. Sounds a bit gross now, doesn't it? Surprisingly though, its not...it's actually good and my version is super good (if I don't mind saying so myself).

Now, I have already created my share of amazing low carb pizza crust recipes, but when given the challenge, I decided to put my GGC spin on this one by cheese-ifying it (is that even a word)?  So, I proceeded to bump up the mozzarella by 25%, triple the cream cheese, add Parmesan cheese, bump up the almond flour...and it produced one of the most AMAZING crusts EVER! Pfffffft....this was no "fat head" pizza crust...this was CHEESE HEAD pizza crust! I always say...go big (cheese) or go home!

Since I am the only grain-free, low carb person in the house, the true test is always when one of my "regular eating" family members gives one of my new recipes a "thumbs up". Well, hubby did exactly that...he actually gave it a "2 thumbs up" and said it was one of my BEST pizza crusts EVER. Its a crust that you can pick up and hold with your hands (as are most of my other pizza crust recipes)...but this one is also flexible and foldable in a way that only someone either from or who has lived in New York before would know. My hubby just happened to have lived in New York for over 20 years...so when HE says its a great pizza crust and the best ever, that REALLY means something!!! This crust is filling and even though it's delicious, you will find that you can't keep stuffing your face with it like you can regular pizza. A slice or two will do just fine. My pizza crust recipe made a large 11" x 13" oval pizza that I simply pressed out onto a parchment lined baking sheet with oiled hands until 1/4-inch thick. I topped my pizza with Muir Glen's organic pizza sauce, shredded Sargento mozzarella cheese, Fiorucci uncured pepperoni and some sauteed red bell peppers and onions. It was absolutely amazing! I got 8 nice slices from it. I snapped a few photos below (with my cell phone believe it or not). Enjoy!

Dough is spread to 1/4-inch thick

Crust fresh out of the oven (about 13 minutes)

Pizza sauce is spread

Cheese and pepperoni added

Peppers and onions added...ready for the oven

Fresh out of the oven

BOOM..Cheese Head Pizza!

CHEESE HEAD PIZZA – My Take on Fat Head Pizza

INGREDIENTS:

8 ounces (2 cups) shredded mozzarella (whole milk or part skim)

3 ounces brick style cream cheese

1 cup almond flour

1/4 cup finely grated Parmesan (powdery style)

1/8 teaspoon salt

Dash garlic powder

1/2 teaspoon dried Italian seasoning

1 large egg

1 tablespoon olive oil (to oil hands before pressing out dough)

Desired toppings (pizza sauce, pepperoni, cooked peppers, onions, mushrooms, additional cheese, etc.)

DIRECTIONS:

Preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with parchment paper.

Place mozzarella and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.

While cheese is melting in microwave, stir almond flour, Parmesan, salt, garlic powder and Italian seasoning together in a small bowl. Add flour mixture and egg to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed (make sure cheese mixture is hot before adding flour and egg).   

Place ball of dough in center of parchment lined baking sheet. Oil hands with olive oil (*see note/updated instructions below) and press dough out into desired shape (round, oval or rectangular) until about ¼-inch thick. Prick holes all over crust surface with a fork to prevent crust from bubbling up. Bake for 10 to 15 minutes or until golden brown (rotate pan half way through for even browning). Remove crust and top with pizza sauce, additional cheese, and any desired toppings. Bake an additional 5 to 7 minutes or until heated through. 

*Note/Update: Rather than oiling hands with olive oil to press dough out, a much easier (and less messy) way to press it out is to pour the tablespoon of olive oil on top of the dough after placing it in the center of baking sheet and use a rubber spatula to press and spread the dough out evenly. If necessary, lightly oil the rubber spatula to keep from sticking.