Your favourite low carb pizza base converted to thermomix for your convenience! So simple and quick, this super healthy LCHF, keto and banting friendly pizza base is waiting for you to make it today

Fat Head Pizza

SERVES

Prep Time
Cook Time

Ingredients

Ingredients Base

50 Grams cream cheese

170 Grams mozzarella, rough chunks

1 whole egg (50-60g)

80 Grams almond flour or almond meal

2 pinches of salt

½ tsp. mixed Italian herbs

Ingredients toppings

120g mozzarella

40g salami slices

100g fresh sliced tomato

30g Kalamata olives

30g sliced onion

60g fresh rocket/mizuna or baby spinach

80g thinly sliced prosciutto

A recipe converted to thermo mixer by Thermo Foodie and the Chef

Serves 4

Instructions

  1. Preheat oven to 190C
  2. If using whole almonds, mill 10 seconds / speed 8 / mc on, remove and set aside, if using almond meal or flour go straight to step 3
  3. Without washing the bowl, chop mozzarella and cream cheese 10 seconds / speed 6 / mc on, scrape down
    (recipe has been edited to omit unnecessary heating stage)
  4. Mix 10 seconds / speed 4 / mc on scrape down
  5. Add egg, almond and any other herbs etc
  6. Mix 20 seconds / speed 3 / mc on
  7. Divide dough into two, and roll out between two sheets of baking paper to make two large thin crust pizzas. Remove top sheet of baking paper and then move the pizza base with its baking paper onto a hot oven tray or pizza stone and bake 12 minutes or until browned.

Top with favourite toppings and bake in a hot oven until toppings are golden

Bases can be cooked and frozen

One source of the original non-thermo mixer recipe found here

Fat Head Pizza – The Holy Grail

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