Author: Fumbling Towards Evolution with Dina
For the past year I have mourned the loss of pizza. There are not many things that I miss since going wheat-free, but pizza is definitely a sore spot. I was always really picky about the pizza I would eat and where it was from. As an Italian American we have pretty strict standards when it comes to crust, sauce , and good toppings. I wasn’t one for fast-food pizza, it had to be a hot slice from my favorite pizza man in Brooklyn, NY. An old-school Sicilian man whose sauce is perfect and sweet. His crust always thin, crispy, and delicious. I say often that if I ever do cheat it’s going to be when I know he’s retiring and I’ll never have his pizza again. I probably won’t but I like to pretend.
Anyway, I have seen the Fat Head pizza recipe floating around wheat-free and Paleo pages and blogs, but I never really gave it a thorough look. I figured there’s just no way it could come close to the real thing, so why bother. I was wrong…dead wrong.
I made a Margarita pizza (that’s fresh tomatoes, basil, and mozzarella) for some guests. It was the first time and it was so good everyone remarked on the delicious crust. If you follow me and read my recipes you know I have a tendency to play with recipes and make them my own. So here’ s my version of Fat Head pizza.
Enough for 1 large pie
- 3 Cups of Shredded Mozzarella
- 1/2 cup of Garbanzo Bean flour or CeCe flour (original recipes uses almond flour
- 4 Tablespoons or 1/4 Cup of Cream Cheese
- 2 Eggs
- 1 Tablespoon of grated Parmesan Cheese
- 1 Teaspoon of Italian Seasoning (parsley, basil, oregano, garlic powder, and rosemary if you like it)
- 1 Pinch of Sea Salt & Pepper each
- 1 Tablespoon of Extra Virgin Olive Oil (1/2 for greasing the other half for stove-top preparation of crust)
You will also need a round pizza pan or square baking ceramic stone, but a cookie sheet will work too. You’ll also need parchment paper that is oiled on both sides lightly.
Preheat Oven to 425 Degrees
Note: I don’t own a microwave, don’t like them and only use them in emergencies so I melted the cheese on stove-top with a non-stick pan. You can microwave these ingredients on High for 1 to 2 minutes. I would stop and stir it after a minute or until the cheese is thoroughly melted. See directions for microwave use here: Fat Head Pizza Crust recipe.
- Drizzle about a 1 teaspoon of extra virgin olive oil in a non-stick pan heated on very low.
- Add your shredded mozzarella, cream cheese, grated cheese, seasonings and stir until well combined.
- Beat eggs and put in a bowl, when the cheese is melted mix in beaten eggs and continue to integrate into the cheese mixture.
- Lastly, slowly add Garbanzo Bean Flour a sprinkle a little bit at a time and turn off the heat and continue to combine into fully mixed in. Use a rubber spatula.
- Spread crust on a parchment paper lined cookie sheet/stone/pizza pan.
- Bake for 6-8 minutes or until crust browns.
- Remove from oven and dress with whatever toppings you like.
Across the street from where I work is a pizzeria. Before I went wheat-free I had a favorite slice that they prepared. I never cheated on my old Sicilian man for a regular slice, because no one compares to his, but there Chicken Caesar Salad slice was the bomb! So I recreated it using this crust. Here’s the recipe.
Chicken Caesar Salad Slice
- Grill chicken breasts with olive oil and seasonings of choices then slice into thin strips and cut in half.
- Roughly chop 1 head of Romaine Lettuce and mix with chicken
- Take 1 Cup of shredded mozzarella and mix in with the lettuces and chicken.
- Then take another Tablespoon of grated Parmesan and about a 1/2 Cup to a 3/4 cup of Creamy Caesar Dressing: I used this dressing from The Black Peppercorn minus the anchovy paste because I don’t like fish. You can also use store bought Caesar just make sure it has natural ingredients and its gluten-free.
- In a pinch Annie’s is my go-to Creamy Caesar. See here: Annie’s Organic Caesar Dressing.
- Mix it all together, but save about two tablespoons of dressing to coat the cooked crust.
- Spread the salad mixture over entire pizza and feel free to add more mozzarella or grated cheese as desired.
- Bake in 425 Degree oven for 5 minutes, slice and serve.
So delicious and you get all you need in one plate! Protein and Veggies!
Evolve with me