Pizza. Man oh man. I honestly don’t even know where to begin, because people have such passionate opinions about where to get the best slices. I have to be in the mood for it, but my kid and my hubster could eat it all the time and somehow, never get tired of it. Is it a dude thing? But don’t get me wrong, I grew up in the 80’s, in a smaller kind of town where Domino’s was king—Avoid the Noid—for delivery, and we had our small local joints too. The kind of places where you could let the kids run around begging for quarters to go to the back room where there were arcade games to play, and allow the parents to actually sit and chill. Our family’s favorite was Pietro’s Pizza, and we would meet our extended family (aunties, uncles, grandparents, and cousins) there once a week on AYCE night, and our uncle Dean or Grandpa Fred would always bring pockets full of quarters for us kids to go play to our heart’s content. Super Mario Bros., Teenage Mutant Ninja Turtles, greasy pizza fingers, pockets full for quarters, sunburned shoulders, and my first friends—my cousins—life didn’t get any better than that for me back then. In retrospect, the pizza was probably not as delicious as my childhood memories frame it, but it laid a foundation for an appreciation for pizza.
Now that I’m older and have expanded my palate beyond pepperoni and extra cheese (although I always love me a good Pep and Cheese Pizza….and depending on how many glasses of wine I've had, a bad Pep and Cheese pizza!), I enjoy all kinds of flavor profiles on my pizza. From thin crust to thick to on a sub sandwich, Thai Chicken Pizza to a Veggie Supreme to a Classic Margherita, and literally everything in between. But I don’t always want to leave the house to go out to pizza, because I enjoy my couch and yoga pants…..or sometimes I want something a little more bougie than what Domino’s, Pizza Hut, or Papa Johns has to offer. So on those nights, it’s Pizza Night at home. I love making pizza and playing with the different flavors and types you can make at home…..while wearing yoga pants even! Lately I have been using Fathead crust for my own, which is not only a great low carb option, but I can also LOAD it with veggies or any “weird” toppings I want. I also do a traditional crust using quick rise yeast for my husband and son with cheese and meats because they’re both shameless carnivores.
Fathead Crust:
1.5 c. shredded Mozzarella cheese
1 oz. Cream Cheese
3/4 c. blanched almond flour
1/4 tsp. salt
1/2 tsp garlic powder
1 large beaten egg
Step 1—Preheat oven to 375. In microwave safe bowl, melt together mozzarella and cream cheese in microwave, using 30 second intervals, stirring well each interval for 90 seconds total.
Step 2—Once cheeses are melted and incorporate well, add in seasonings and almond flour and mix well.
Step 3—Mix in beaten egg until well mixed, and shape into a ball.
Step 4—Using rolling pin, roll out dough ball between 2 pieces of parchment paper to desired thickness.
Step 5—Transfer to a sheet pan, keeping rolled out dough on top of one of the pieces of parchment paper.
Step 6—Bake for 7 minutes. Remove from oven and allow to slightly cool.
Step 7—Top with favorite toppings. Go completely CRAY. I mean it.
Step 8—Bake for another 5-6 minutes, or until cheese is melted and toppings are cooked.
Step 9—GRUB THE EFF DOWN!!!
Fathead supreme pizza FULLY loaded with peppers, shrooms, olives, cheese and meats! NOM!