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fathead pizza dough recipe
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This savory, shareable appetizer features a creamy, aromatic roasted garlic and herb filling inside a buttery fathead pizza dough, baking up golden brown and gooey.
Ingredients
- 150g low-moisture part-skim mozzarella cheese, shredded
- 55g full-fat cream cheese, softened (for dough)
- 95g super-fine blanched almond flour
- 1 large egg, room temperature
- 0.5 teaspoon onion powder
- 0.25 teaspoon fine sea salt
- 115g full-fat cream cheese, softened (for filling)
- 3 heads garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 0.5 teaspoon black pepper
- pinch red pepper flakes, optional garnish
Instructions
- Prepare Roasted Garlic: Preheat the oven to 190°C (375°F). Slice the tops off the three heads of garlic, drizzle them with olive oil, and wrap them tightly in aluminum foil. Roast for 40-45 minutes until the cloves are very soft and golden brown. Let cool slightly before squeezing the pulp into a bowl and mashing it with a fork.
- Melt Dough Base: Combine 150g shredded mozzarella and 55g cream cheese in a microwave-safe bowl. Microwave for 60-90 seconds, stirring halfway through, until the cheeses are fully melted, smooth, and pliable. Do not overheat.
- Form the Fathead Dough: Add the 95g almond flour, large egg, onion powder, and 0.25 teaspoon fine sea salt to the melted cheese mixture. Mix vigorously with a spatula or your hands until a cohesive, smooth dough forms.
- Roll Out the Dough: Place the finished dough between two sheets of parchment paper. Roll the dough into a rectangle approximately 25 x 35 cm (10 x 14 inches) and about 5 mm (0.25 inch) thick. Carefully peel off the top parchment paper.
- Prepare Cream Cheese Filling: In a separate small bowl, combine the remaining 115g softened cream cheese with the mashed roasted garlic pulp. Add the 2 tablespoons chopped fresh parsley, 1 tablespoon chopped chives, and 0.5 teaspoon black pepper, mixing until smooth and creamy.
- Fill, Fold, and Seal: Spread the cream cheese filling evenly over one half of the rolled-out dough rectangle, leaving a small border around the edges. Fold the other half of the dough over the filling, creating a large, stuffed rectangle. Press firmly along the edges to seal the filling completely, optionally using a fork to crimp the edges.
- Bake to Golden Perfection: Carefully slide the dough rectangle (on the parchment paper) onto a baking sheet. Bake for 18-22 minutes, or until the crust is golden brown and the edges are slightly crisp.
- Cool and Serve: Remove from the oven and let cool on the baking sheet for 5-10 minutes before slicing. Cooling time is essential to allow the cream cheese filling to set properly. Slice into squares and serve immediately, garnished with fresh parsley and red pepper flakes.
Notes
To avoid a soggy texture when slicing, ensure you allow the baked stuffed dough to cool for 5-10 minutes before cutting, allowing the cream cheese filling to set. If the dough is too sticky during step 3, dust your hands lightly with extra almond flour. Avoid using pre-shredded mozzarella with anti-caking agents, as it can alter the dough texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 115 g)
- Calories: 250 calories
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 20 mg