Tiffany Haney
Fathead dough is a versatile, gluten-free, and low-carb alternative to traditional pizza dough. It can be used to make a variety of dishes, including pizza crust, keto bagels, keto dinner rolls, and sweet treats like keto cinnamon rolls. With only a few basic ingredients and simple preparation methods, it has become a popular option for those following a keto or low-carb diet. But can you cook fathead crust in a glass pan?
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What You'll Learn
Fathead dough ingredients
Fathead dough is a versatile, low-carb, keto-friendly, gluten-free, and high-fat recipe. It is a great substitute for pizza crust, bread, or canned crescent roll dough. The dough is made from a combination of mozzarella, cream cheese, almond flour or coconut flour, and baking powder.
The basic recipe for fathead dough involves melting shredded mozzarella and cream cheese together in a microwave-safe bowl. It is recommended to use pre-shredded mozzarella as it melts more easily and has a less chewy texture. However, fresh mozzarella can also be shredded and used. The cream cheese can be substituted with butter. The cheeses are heated in 30-second increments to avoid burning and are stirred until smooth.
An egg is then added to the cheese mixture, along with baking powder. These ingredients are stirred together until the mixture foams up and changes structure. At this point, the batter becomes foamy and well combined. For a fluffier crust, some recipes suggest whipping the eggs and baking powder separately before adding them to the cheese mixture.
The final step is to add the flour. Almond flour is the most commonly used flour for this recipe, but coconut flour can also be used, especially for sweeter recipes. It is important to note that coconut flour is much more absorbent than almond flour, so the amount used will need to be adjusted accordingly. Ground flax can also be added for extra fiber and to stabilize the dough. The dough is then stirred until it forms a soft ball, which will be slightly sticky.
Once the dough is mixed, it can be refrigerated or frozen for later use. When ready to cook, the dough is rolled out and baked according to the specific recipe instructions.
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How to make fathead dough
Fathead dough is a versatile, gluten-free, and low-carb dough that can be used in a variety of recipes, such as pizza crust, keto sausage rolls, keto flatbread, keto pastry, keto bread, and more. It is a popular choice for those following a keto diet as it provides a low-carb alternative to traditional dough. Here is a step-by-step guide on how to make fathead dough:
Ingredients:
- Mozzarella
- Cream cheese
- Almond flour or coconut flour
- Baking powder
- Eggs (optional)
- Ground flax or flaxseed flour/meal (optional, for added fibre)
Instructions:
- Place the mozzarella and cream cheese in a large microwave-safe bowl. If you don't have a microwave, you can use a stovetop method by placing the cheeses in a glass bowl over a pot of simmering water (a double boiler method).
- Heat the cheeses until melted, stirring occasionally.
- Add the egg(s) and baking powder to the melted cheese mixture. If using eggs, you can whip them together with the baking powder before adding to the cheese to create a fluffier crust.
- Stir the mixture well until it foams up and changes structure.
- Add the remaining ingredients (flour and optional ground flax) and continue stirring until a dough forms (this should take around 1-2 minutes).
- Once the dough comes together, you can form it into a ball and refrigerate or freeze it for later use. Wrap the dough ball in plastic wrap and refrigerate for up to 4 days, or freeze for up to 2 months.
- When ready to use, roll out the dough to your desired shape and thickness. You can roll it between two sheets of parchment paper or baking paper to prevent sticking.
- Bake the dough according to your recipe's instructions. The preferred baking temperature for fathead dough is around 400°F (200°C). The baking time will depend on the type of dish you are making. For example, a thin pizza crust may take around 7 minutes to pre-bake, while rolls could take 12-15 minutes.
Fathead dough is a versatile and customizable base for a variety of keto and low-carb recipes. You can experiment with different types of flour and cheese to find your preferred taste and texture. Enjoy creating your own keto-friendly dishes with this easy-to-make dough!
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Freezing fathead dough
Fathead dough is a versatile keto recipe that can be used as a substitute for pastry and bread dough. It is made with a mixture of melted cheese, cream cheese, almond meal or flour, and eggs. The dough can be frozen either cooked or uncooked.
To freeze uncooked fathead dough, roll out the prepared dough and wrap it tightly in multiple layers of plastic wrap or cling wrap. Then, place it in an airtight container or a plastic bag. The dough can be stored in the freezer for up to three months. When ready to use, preheat the oven and bake the frozen dough for 5-10 minutes before adding toppings and finishing the baking process. You can also freeze uncooked fathead dough in the form of a ball. Wrap the dough ball in plastic wrap and refrigerate for up to four days or freeze for up to two months.
You can also freeze cooked fathead dough, such as pizza crusts, after pre-baking them. Stack the crusts with parchment paper in between and freeze for about an hour. Then, wrap the crusts in plastic wrap followed by foil and freeze for up to three months. When ready to use, preheat the oven, add your toppings, and bake for 8-10 minutes without the need to thaw the crust first.
Fathead dough is a convenient option for meal prep as it can be frozen and reheated, allowing you to enjoy freshly baked recipes at your convenience.
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$29.97
Baking fathead dough
Fathead dough is a versatile, gluten-free, and low-carb dough that can be used as a keto substitute for pizza crust, bread, or canned crescent roll dough. It is made by melting together mozzarella, cream cheese, and flour, and then adding an egg and baking powder. The dough can be shaped and baked immediately, or it can be refrigerated for up to a week or frozen for up to 3 months.
When ready to bake, the oven should be preheated to 400°F. The dough should be rolled out between two sheets of parchment paper to prevent sticking and to ensure an even roll. The parchment paper with the rolled-out dough is then transferred to a baking pan, and baked for about 10 minutes, or until the crust is lightly golden. For a sturdier crust, the partially baked crust can be flipped over and baked for another 3 minutes. After removing the crust from the oven, toppings can be added, and the pizza can be baked for another 10 minutes.
The cooking time may vary depending on the type of dish being prepared. For example, a thin pizza crust can be pre-baked in 7 minutes, with another 7-10 minutes of baking after adding toppings. Rolls made with fathead dough may require 12-15 minutes of baking time.
Fathead dough can also be made ahead of time and frozen for later use. In this case, the prepared dough is rolled out and wrapped tightly in cling wrap before being stored in the freezer. When ready to use, the frozen dough can be baked for 5-10 minutes before adding toppings and finishing off the baking.
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Fathead dough recipes
Fathead dough is a versatile, keto-friendly, gluten-free, and low-carb dough. It can be used as a substitute for pizza crust, bread, bagels, rolls, and more. The basic ingredients for fathead dough are mozzarella, cream cheese or butter, egg, and almond or coconut flour. Baking powder is also often added to help the dough rise and give it a bread-like consistency. The dough can be made in the microwave or on the stovetop and then baked in the oven.
Ingredients:
- 1 cup of mozzarella
- 2 tablespoons of cream cheese or butter
- 1 large egg
- 1/2 cup of almond or coconut flour (if using coconut flour, start with 1/3 of the amount of almond flour and adjust as needed)
- 1 teaspoon of baking powder
Directions:
- In a large, microwave-safe bowl, melt the mozzarella and cream cheese or butter together. You can also place the ingredients in a glass bowl over a pot of simmering water on the stovetop to create a double boiler.
- In a separate bowl, whip the egg and baking powder together until fluffy.
- Combine the melted cheese mixture with the egg mixture.
- Gradually add the flour to the dough and mix until a ball forms.
- Refrigerate or freeze the dough for later use or roll it out and bake it according to your desired recipe.
When baking fathead dough, it is important to note that the cooking time and temperature will depend on the type of dish you are making. For a thin pizza crust, pre-bake the dough at 400 degrees F for 7 minutes, then add your toppings and bake for an additional 7-10 minutes. For rolls or "mini crusts" in muffin tins, bake at 400 degrees F for 12-15 minutes. You can also make fathead dough ahead of time and freeze it for later use. Simply roll out the dough, wrap it tightly in cling wrap, and store it in the freezer for up to 3 months.
There are many creative ways to use fathead dough in your recipes. Here are some ideas to get you started:
- Keto pizza: Roll out the dough, add your favourite toppings, and bake. You can also make breakfast pizza or cinnamon roll pizza.
- Keto bagels: Shape the dough into bagel shapes and bake.
- Keto rolls or biscuits: Shape the dough into small rolls or biscuits and bake. You can also add cheese and bacon to the dough for a savoury option.
- Keto garlic parmesan bites: Roll the dough into small balls, bake, and top with garlic and parmesan cheese.
- Keto sweet recipes: Fathead dough can also be used for sweeter recipes. Try making low-carb cinnamon rolls or stuffed cinnamon rolls.
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Frequently asked questions
Yes, you can cook fathead crust in a glass pan.
The cooking temperature depends on the thickness of the crust and the type of oven. A good temperature range is between 400-425°F (200-220°C) for 5-10 minutes.
The cooking time depends on the thickness of the crust and the type of oven. A good time range is between 5-10 minutes.
Yes, you can make fathead crust ahead of time and freeze it. To freeze, wrap the crust tightly in plastic wrap and store it in an airtight container for up to 3 months.
You can use a rolling pin, a tall glass, a wine bottle, a coffee mug, or the bottom of a measuring cup to roll out the fathead dough.
