Fathead Dough and its Many Uses…

BASIC RECIPE

Ingredients:

  • 1 1/2 cup Almond flour
  • 1 tbsp baking powder (omit if you don’t want some rise)
  • 2 1/2 cup Mozzarella cheese (shredded)
  • 1-2 oz Cream cheese
  • 1 large Eggs (beaten)

Instructions:

  • Line a baking sheet with parchment paper.
  • Stir together the almond flour and baking powder. Set aside.
  • Combine the shredded mozzarella and cubed cream cheese in a large bowl.
  • Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated.
  • Stir the flour mixture and egg into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.
  • NOTE: It’s very important for the dough to be completely uniform before proceeding to the next step. You shouldn’t have pieces of cheese separate from areas of almond flour.

Bagels:

  • Divide the dough into 6 parts. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough.
  • If using sesame seeds, sprinkle them over the bagels and gently press into the dough. (You can also use everything seasoning for everything bagels.)
  • Bake for 10-14 minutes at 400, until the bagels are firm and golden.

Bagel Thins:

  • Divide into 12 balls and flatten to about 4 inch circles
  • Bake for 9-11 minutes at 400

Pretzels:

  • Divide into 6 equal sections
  • Roll into ropes (about ¼ inch diameter)
  • Form into pretzel shape on parchment paper lined pan
  • Brush with a beaten egg
  • Bake for 10-14 minutes at 400
  • When done, brush with melted butter and sprinkle salt or other seasonings

Pretzel Bites/Bread Sticks:

  • Roll into ropes (about ½  inch diameter)
  • Cut ropes into 1 inch long bites for PRETZEL BITES
  • Brush with a beaten egg
  • Bake for 8-12 minutes at 425
  • When done, brush with melted butter and sprinkle salt for PRETZEL BITES or other seasonings or parmesan for BREAD STICKS
  • (sweetener & cinnamon would be good too, with a cream cheese icing dip)

Corn Dogs or Pretzel Dogs:

  • Grill or fry hot dogs, cooking them first ensures they won’t plump and bust through the dough
  • While those are cooking, preheat oven to 350 and mix up dough.
  • For CORN DOGS add ½ tsp sweetener and ½ tsp corn extract (if you have it)
  • Let dough cool a bit, while it’s cooling you can put sticks in your hot dog if you are using them.
  • Divide the dough into 6 balls. Flatten each ball and wrap around a hot dog, Roll it until sealed and smooth
  • Repeat with the remaining dough.
  • You could brush with a little butter or coconut oil.
  • For PRETZEL DOGS brush with a beaten egg
  • Bake turning every 5 minutes to keep dough even. Cook for total of 14-16 minutes
  • For PRETZEL DOGS, when done, brush with melted butter and sprinkle salt or other seasonings

Pizza: (no baking powder)

  • Wet hands and spread dough thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for another 20 seconds)
  • Dock (poke rows of holes) with a fork to avoid bubbling
  • Sprinkle with garlic salt
  • Put in 425 degree oven
  • After about 8 minutes, check it and poke holes where any large bubbles may be. Flipping it can make for a crisper crust.
  • Continue cooking for a total 12-14 min, or until slightly brown on top.
  • Add your favorite sauces, cheeses, and toppings and put back in the oven until melty and perfect.

Calzones/Strombolis/Hot Pockets: (no baking powder)

  • Wet hands and spread dough thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for another 20 seconds)
  • Add your favorite fillings, I suggest not using “wet” fillings or place cheese between dough and fillings. Dough doesn’t hold as well when wet.
  • Cut small vent holes in the top
  • Put in 425 degree oven
  • Continue cooking for a total 12-16  min, or until slightly brown on top.

Fry Bread/Taco Shells: (no baking powder)

  • Separate dough into 4 portions and roll out into circles. Poke small fork holes to keep puffing to a minimum
  • Bake 15 minutes at 350.
  • Heat bacon grease (or oil) in a small pan on medium-high.
  • Add chalupas to grease (or oil), fry 1 minute per side or until desired crispness.
  • Remove from pan and lay on paper towel to soak up the excess grease. For TACO SHELLS fold the dough (while hot) in half to solidify the shape. Repeat will all rounds
  • Fill with toppings.
  • While still hot and pliable, you could gently push into a bowl to make a TACO SALAD too.
  • These are good rolled extra thin and then fried in small pieces as chips, or rolled in cinnamon/sweetener while hot and greasy.

Garlic Bread:

  • Add 1 tbsp crushed garlic, a pinch of salt, and a tbsp of parsley (fresh or dried)
  • Place on a baking tray and form into a garlic bread shape. Cut slices into the low-carb garlic bread, but do not separate.
  • Optional: Mix 2 tbsp melted butter, 1 tsp parsley and 1 tsp garlic. Brush over the top of the low-carb garlic bread, sprinkle with more cheese.
  • Bake at 425 for 15 minutes, or until golden brown.
  • Sprinkle with parmesan while hot

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