Dairy-Free Fathead Dough

Sooo…I did a thing! I made my favorite fathead dough dairy free and it came out great! I actually found some dairy-free cream cheese at Aldi; however, you could use any brand of dairy-free cream cheese for this recipe.. It showed up right when I needed it! It was in a round container, and it seemed more like spreadable cream cheese. It was an 8-ounce container, and I need about 4 ounces, so it was easy to split in half.

When I think of dairy-free shredded cheese, I usually get the Daiya brand, but I was in Kroger, and they had a So Delicious mozzarella shredded cheese that was a little bit cheaper and seemed more meltable than the Daiya, so that is what I got.

I was skeptical about how it was going to turn out, but I bravely took the risk. Did I say that it turned out great? Oh yeah…I did!

Ingredients

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.

Turn out dough on a large sheet of parchment paper. Roll with a rolling pin into circle. Place a prepared pizza pan over the rolled-out dough. Flip so that the dough is on top of the pizza pan. Remove the parchment paper, Shape the dough into the pizza pan, making sure the dough forms a crust at the edge.

At this point, you can pre-bake the crust for 15 minutes and top it with your favorite toppings or wrap in Press ‘N Seal to store in the freezer.