I'm not reinventing the "fat head bread" wheel here. I'm just tickled to death that I have found another solution for meal prepping. I did use a technique or two you'll appreciate when making these little crusts but seriously I'm more excited that I can make these little guys up and pack them away for my husbands lunch everyday. He works out in the field all day for his job and may not even have access to a microwave. He has a simple trick to warming his food if needed but even cold pizza is good pizza. Get ready, we are going to meal prep some deliciously, amazing little lunches.
A friend sent me a picture of her lunch yesterday and it was a beautiful fat head bread pizza. Of course, it came at the very moment when I was trying to decide what to make my family of lunch. I had two kiddos home and a husband who was off work. I used the recipe below to make my crusts and the technique I used actually made these look and taste just like a pizza should. I made several batches and below are the tools I used to make it perfect, with one not pictured but not necessary, my trust old school ice cream scoop.
What you see above is my favorite mixing bowl, spatula, parchment paper, and yes, a dish. This little plate was was more amazing than my rolling pin for this meal. I cut several squares of parchment, one for each pizza and an extra that I used to help press out the dough. Once my dough was ready, using the recipe below, I scooped out a ball using my ice cream scoop and put a dollop on a pice of parchment. You can simply form a ball of dough by hand if you don't have a scoop. Center your dough ball on your parchment, cover it with another piece of parchment and pat it down gently. Then, using a small dish, I pressed it until it was the thickness and size I wanted. We like ours thin. The result is below.
Each little pizza crust was about 5 inches around and had a little lip evenly all around the edge. You may not have a plate that would work but if you think outside the box a bit I'm sure you'll find something. You could even go smaller or deeper by using a cup to press. The little lip around the edge was what made my heart flutter (yes, food does that too me). I use a pizza stone or other stoneware by Pampered Chef. I'm including a link if you would like to learn more about them. Any purchase made via the link helps out one of our local foster families, I receive no compensation from your purchase. All proceeds goes straight into their pocket so thank you for visiting. Click here to visit
The pizza crust came out perfect and ready for toppings. You can top these with whatever your heart desires and is keto approved.
These little guys fit perfectly down in a few rubbermaid containers. My husband says he can just set the container in the window of his truck while he's working and the sun will heat them up. If he's lucky he may get to pass a gas station with a microwave while in between jobs. Still, it's really good cold. What toppings are your favorite? Please comment below to help us build ideas. I'm thinking Mexican style pizza would be amazing too.
1-1/2 Cup of shredded Mozzarella Cheese
1 Cup of Almond Flour
2 tbsp cream cheese
Pinch of salt
1/2 tsp of each: oregano, garlic powder, onion powder, and rosemary (all optional)
Your choice of toppings.
Macros per mini pizza and do not include toppings
*if you are simply eating low carb and not kept but you would like to decrease your fat intake, simple choose ingredients that are labeled as low fat such as your cheese and cream cheese.
I love to cook but only if the meals are healthy, easy, and yummy. .