Pizza Base with Coconut Fathead Bread

I love a good pizza, don’t we all, but being on a low carb keto style diet kind of rules out anything made of dough, or so I thought. It was about midway through my low carb journey that I got introduced to Fathead Bread and it changed everything. Not only is it low carb and high fat, everything you’re looking for on a keto style diet, but it also tastes amazing.

If you don’t already know, Fathead bread is a wonderfully chewy and cheesy dough that is super easy to prepare. No need for all that needing and messy flour everywhere, just whack it in a bowl, mix it up and pop it in the oven. As simple as that.

So there is only one pitfall that I have found with Fathead Bread and that is that the ingredients, moreover the ease of finding and the price of the ingredients. Your standard Fathead Bread is made with almond flour. Don’t get me wrong, the taste is amazing and the texture is perfect, the price however is a little on the high side. So this got me thinking of an alternative flour that I could use that was more accessible and cheaper. Enter in coconut flour.

Now you might not think that the flavour of coconut would go with a pizza, but when you consider all the stuff you add to a pizza, it becomes quite easy to mask. You will never completely remove the flavour, but you can definitely reduce it to a point where it’s no longer an issue and in some cases, such as Ham & Pinaple pizza, you may even find it compliments the flavour. Eather way, this makes a delicious pizza dough and a superb alternative to the usual high carb doughs.

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Ingredients

Hard Mozzarella Cheese	220g
Full Fat Cream Cheese	100g
NKD Coconut Flour (Buy here)	45g
NKD Psyllium Husk (Buy here)	1 tsp
Medium Eggs	2
Baking Powder	0.5 tsp
Salt	0.25 tsp
Cider Vinegar	1 tsp
Garlic Granules	1 tsp

Method

1. set the oven to 180c fan
2. In a medium-sized bowl add the Mozerella and Cream Cheese and pop it in the microwave for 1-2 mins, stirring about halfway through, until completely melted.
3. Once removed from the microwave mix well until the cheeses are combined.
4. Beat the two eggs until well mixed
5. Add all the dry ingredients followed by the eggs and cider vinegar then mix to form a dough.
6. Once a dough starts to form, you can get your hands in and manually combine anything that’s not fully mixed in, or just keep mixing with a spoon.
7. Cut out two large sheets of baking parchment and place the dough in the middle of one of the sheets.
8. Place the other sheet on top and lightly flatten it out the dough into a rough circle.
9. With a rolling pin roll out the dough, still sandwiched between the two sheets of parchment, until it’s about the thickness of a pound coin (you can adjust this according to how you prefer your pizza base, but remember that the dough will rise slightly)
10. Pop the sandwiched dough in the oven for about 5-7 mins or until you can remove the top sheet of parchment. You don’t want it to be cooked through at this stage as we want to remove the top sheet of parchment allowing the dough to rise.
11. With a fork, pierce the centre of the dough several times to prevent it from ballooning in the middle and pop it back into the oven for another 10 mins until it starts to brown slightly. Again, we don’t want it fully cooked yet as we need to put our topping on.
12. Remove the pizza base from the oven and liberally spread your Marinara Sauce (I have a great recipe here for this) over the pizza base followed by a liberal showering of mozzarella cheese and any other toppings you choose.
13. Place the pizza back in the oven until the cheese is melted and the sides of the pizza are golden brown.

The nutritional values I have added here are just for the Fathead Bread itself. I chose not to add the topping as I figured this was more of a personal preference. I have also done an alternative Almond Fathead Bread recipe for Fathead Thins here. This uses almond flour instead, just in case you aren’t too keen on using coconut flour. All you need to do is replace the additional Cheddar Cheese in that recipe with Mozerella and your good to go.

This is a really versatile dough that can also be used for many other applications. I intend to try it out for quiche and sausage rolls. Give it a go yourself and play with the recipe and its applications. I would love to hear from you guys so please pop me a comment or a like if you find any other uses or just want to say hi.

Enjoy and stay safe 😉