Keto Fathead Dough

Fathead dough is so easy to make. I continually experiment with uses for Fathead Dough. So far, my favorite way to use it is for pizza crust, but I have also used it for calzones, crescent roll recipes, the top crust of a pot pie, flatbread and meatball bombs. A couple of ingredients might raise an eyebrow. Those ingredients are xanthum gum and Psyllium Husk Powder.

Xanthum gum is something that makes bread chewy. I have no idea what is in it, but it is completely Keto friendly. I like to buy Xanthum gum from a bulk bin, but because of the pandemic, grocery stores, such as Central Market, Sprouts and Whole Foods have pre-bagged bulk bin items, so you can no longer get a small amount of something. Xanthum gum is somewhat expensive per pound, but a little will last a long time if stored in an air-tight container. Until customers are able to bag their own, shop around for the best price.

Now, on to this versatile recipe for the Fathead dough!

WARNING: If you are on a dairy-free diet, Fathead Dough contains dairy products. Also, if you are allergic to nuts, Fathead Dough contains almond flour.

Ingredients

Directions

In a microwave-safe medium-size bowl, combine the mozzarella cheese and the cubed cream cheese.

Microwave for 20-second intervals, stirring between each interval until the mixture is smooth. It usually takes me four 20-second intervals for a smooth consistency.

Allow the cheese mixture to cool slightly for a couple of minutes so that it does not scramble the egg. To your bowl, add the almond flour, Psyllium Husk Powder, xanthum gum, baking powder and egg. If you want to add some dry herbs to your mixture, such as parsley, garlic powder, etc., now is the time to do it.

With a spoon, stir the dry ingredients to combine with the cheese mixture. When you have stirred as much as you think you can use your hands to knead the rest of the dry ingredients to incorporate with the cheese. If the dough seems too sticky after it starts to come together, you can add a little more almond flour to it. Knead the dough until it seems less splotchy.

At this point, you can roll out your dough for whatever purpose you intend to use it. I always spray my rolling pin with a little cooking spray before I roll it, so it will not stick to my rolling pin.

I recommend using your Fathead Dough immediately after it is made; however, if you plan to store your Fathead Dough in the refrigerator until you are ready to use it, make sure to allow your dough to come down to room temperature before rolling it out. When placed in the refrigerator, the cheese in the dough solidifies again, making the dough hard. Alternatively, if left too long to come back to room temperature, the dough may seem more crumbly, and it will stick to the rolling pin and break apart. Depending on what you are making with the Fathead Dough, the dough is still workable with a little more effort if choosing to store it in the refrigerator or freezer.