I did something exciting—I made my favorite Fathead Dough dairy-free, which turned out amazing! I found a dairy-free cream cheese, but you can use any brand that works for you. The one I used came in an 8-ounce container, and since this recipe only needs about 4 ounces, it was easy to portion.
I typically choose Daiya for the shredded cheese, but while shopping at Kroger, I discovered So Delicious mozzarella shreds. Not only was it a bit more budget-friendly, but it also melted beautifully, so I decided to give it a try.
I was initially skeptical, but I took the plunge, and I’m so glad I did. The result? A perfectly stretchy, deliciously doughy, dairy-free Fathead dough that’s just as good as the original!
Ingredients
1 1/2 cups dairy-free mozzarella cheese, shredded
4 oz. dairy-free cream cheese, cubed
1 1/2 cups almond flour
1 Tbsp. Psyllium Husk powder
1 tsp. baking powder
1/2 tsp. xanthum gum
1 egg
Instructions
Combine the dairy-free mozzarella cheese and dairy-free cream cheese in a large microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval until cheeses are smooth.
Add the almond flour, Psyllium Husk powder, baking powder, xanthum gum and egg. Stir until the dough comes together.
When the dough comes together, knead until smooth. Add more almond flour, a tablespoon at a time, if the dough seems too sticky.
Now what? What can you do with Fathead Dough? My favorite way to use Fathead Dough is for a pizza crust, but I have used it in so many ways; for example, crescent rolls, flatbreads, pizza rolls, spinach and artichoke rolls, pigs in a blanket, quiche crust, savory pies, crescent rings and so much more.
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This is exciting for me!
What temp do you pre bake them, and for how long?
Thnaks!
I pre-bake the crust at 350 degrees for about 15 minutes. After they pre-bake, I put on the toppings.