Im not quite sure how i feel about this one to be honest, i think i have quite a bit of tweaking to get the dough how i want it... its not that its bad, its just not what i want if that makes sense.
So the pizza base has a bit of a dense wholegrain/multigrain texture to it, which is fine, Where it looses me is that after a few slices you start getting a consistent 'almond taste'. one or two slices is fine, but beyond that it gets a bit much for me...
As i said i think i will just need to tweak it a bit to get it how i like it, but besides that, its pretty good. next time im going to try less almond flour and get some hemp seed or quinoa seed flour in there to see if that chills it our enough for me.
Ingredients
fathead dough
- 200g Mozzarella cheese
- 125g Cream cheese
- 1 Egg
- 2 cups Almond flour
- 1 tsp Italian herbs (or wherever herbs you like in your base)
Toppings
- Ham sliced
- Capsicum/ bell pepper
- Onion
- Green olives
- Mushrooms
- Tomato sauce (home made)
Method
- Preheat oven 200C
- Place Mozzarella cheese and Cream cheese in microwave safe bowl, heat in 20-30 seconds intervals until soft enough to mix well.
- Add egg, Almond flour and Italian herbs, then mix well.
- Place 'fathead dough' on to tray lined with parchment paper and roll out to edges or size wanted.
- Cook base alone in oven for 10 minutes.
- Remove base from oven and add toppings.
- Cook pizza in oven for 15-20 minutes or until cheese topping is at desired degree of 'meltyness'