Let’s Talk Dough!
If you are familiar with the Fat Head pizza crust, which is a staple in many low carb and gluten-free lifestyles then you are likely to know just how awesome this dough is. Right? I mean this low carb version of dough has opened up so many recipe ideas that the internet and Pinterest are full of great treats to try.
If you haven’t seen the original recipe for the “Fat Head Pizza Crust’, aka “Holy Grail Crust” then be sure to hop over to his blog and check out his recipe post here, and see where this dough originated back in 2013.
Let’s take a look at this quick video that shows how easy it is to make this cheese dough. One note about the video, on the first card, I have recently noticed that I left off 2 oz. of cream cheese. But the correct full recipe can be found in the recipe card at the bottom of this post.
The Many Uses of the Cheese Dough
Since finding the cheese dough many years ago, I have made pizza often. We love having pizza night at home without the worry of extra carbs or gluten. One of our favorites is a Bacon Spinach Alfredo Pizza. Yum, even my little guy loves it.
There are lots of great low carb and THM Pizza Recipes out there that use a form of this dough. What’s your favorite pizza flavor you’ve tried with this dough?
Now pizza is obviously what this dough was created for, but as I mentioned earlier in this post it is such a good dough, that many bloggers, including myself, have developed their own recipes using it. I share some of mine later in this post.
Some bloggers have even made sweet treats from it. Isn’t that awesome? Who would have ever thought that a cheese-based dough would turn into such a fabulous addition to a low-carb and gluten-free diet?
My Personal Touches to the Orginal Dough
The recipe on the Fat Head site is the basic pizza dough, but I have learned that by making just a few minor adjustments to his basic recipe, it really works well for several of our family favorites.
I think using a little oat fiber adds a great bread-like texture that sometimes is missing in pastry or baked goods that use almond flour. But if you don’t have oat fiber you can use a little coconut flour too.
I also make it with the low carb and gluten-free baking mix from Trim Healthy Mama. You can find that product HERE through my affiliate link.
I also like to flavor my dough for my savory dishes with things like garlic and onion powder. Some of my favorite recipes to make with this dough are appetizers like my Taco and Fajita Ring. So when I make those recipes I also like to add a little Cumin to my dough for that added flavor punch.
If you want to see how I make the dough you can check out the video above (if you haven’t already). I will be making more recipes videos soon with recipes that use this dough. You”ll want to subscribe to the blog so you won’t miss any of those!
Haven’t tried this dough yet? lease do! If you have tried it then I would love to hear what recipes you have used it in. Have you stuck to the pizza crust or have you branched out and tried some other recipes using this dough?
I looking forward to making some of the other great blogger recipes out on Pinterest and creating more of my own soon.
Don’t Miss These Recipes!
Before I go, I wanted to leave you with these recipes that I have created using my version of the cheese dough. As you can see from the pictures I have shared in the post, the dough works wonderfully for these recipes.
- 8 ounces of shredded Mozzarella Cheese
- 2 ounces cream cheese
- 3/4 cup of almond meal or THM Baking Blend
- 2 Tablespoons of oat fiber (for use with Almond Flour Only)
- 1 large egg, beaten
- Note: When using the THM or any low carb baking mix omit the oat fiber.
- To make your dough add your shredded mozzarella and the cream cheese to a microwave-safe bowl. Microwave the cheese for short bursts of 30 seconds. After every 30 seconds, remove from the microwave and stir. You want the cheese to be melted enough to stir the cream cheese in completely.
- Once it is at the smoothest consistency take it out and add in the dry ingredients and the egg. Mix the dry ingredients into the cheese until there are no lumps. For the best results spray your hands with cooking spray and knead the cheese dough with your hands.
- When there are no visible lumps of dry ingredients your dough is ready to roll out. At any time if your dough gets hard to work with microwave it for 30 seconds until it is softer and easier to work with.
- Your dough is ready for your recipe!
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!