Fathead Dough #1
This is the original dough I've used for pizza and tuna melts. I've also added minced garlic or garlic powder, Italian seasoning, or baked it a second time covered in garlic butter.
Ingredients
- 1 1/2 c mozzarella cheese shredded
- 2 Tbsp cream cheese cut into cubes
- 2 large egg beaten
- 1/3 c coconut flour
Instructions
- Preheat oven to 425. I like to use a pizza stone, and this works well for the fathead dough.
- In microwavable bowl, combine shredded mozzarella and cream cheese. Cook on high for 60 seconds, mix cheeses again, and cook for a further 30 seconds.
- Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
- Spread the dough onto the lined baking pan to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment. Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
- Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.
Notes
I also make this with 1 egg, adding 1 tsp baking powder and 1/8 tsp salt.