Every cheese! Every taste! Pizza or garlic cheese bread sticks taste wonderful when made with fat head dough. It is gluten-free because it is prepared with almond flour, making it perfect for the keto diet.
| Prep Time: | 10 mins |
| Cook Time: | 11 mins |
| Additional Time: | 20 mins |
| Total Time: | 41 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup shredded mozzarella cheese
- ¼ cup shredded sharp Cheddar cheese
- ¼ cup shredded Parmesan cheese
- 2 tablespoons cream cheese
- ¾ cup almond flour
- 1 egg
- 1 teaspoon granulated garlic
- 1 teaspoon dried parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine mozzarella cheese, Cheddar cheese, Parmesan cheese, and cream cheese in a microwave safe bowl. Microwave for 1 minute. Remove and mix in almond flour, egg, garlic, and parsley until well combined. Spread dough onto a baking sheet and poke holes into the dough with a fork.
- Bake in the preheated oven for 10 minutes. Remove and let cool for 20 minutes.
- Add toppings once cool and bake an additional 5-7 minutes.
Nutrition Facts
| Calories | 607 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 169 mg |
| Dietary Fiber | 5 g |
| Protein | 36 g |
| Saturated Fat | 16 g |
| Sodium | 670 mg |
| Sugars | 3 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe rocks! My recommendation is let your pizza stone get hot, and when you’re ready to spread the dough, spread it on the pizza stone and carefully spread in a round shape. The cheese melts and it spreads thinly and makes a delicious crust. Also I add a dollop of sour cream which makes it the best recipe ever for pizza.
I have to admit I was a little skeptical because I don’t like any other keto breads. But, this recipe turned out good. I will make it again, but maybe try some other spices on it too.
I made this twice today, the first time I forgot the egg, but the crust still was delicious, just a little crispier. The second time I made it with the egg which was also delicious, a little more ‘doughy” or chewy than the first. both of mine were rolled very thin before baking. will definitely make again.