Sometimes I just need something to dip in ranch. Know what I mean? I know you know what I mean.
6 oz. mozzarella
3 oz. almond flour
1 tsp. baking powder
1/3 c. grated parmasean cheese (1.5 oz.)
Place 6 oz. of shredded mozzarella in a microwave safe bowl and microwave in short bursts, stirring each time you check. Melting 6 oz. of cheese takes me 2, 30 second zaps. As with any ‘fathead’ type dough, melting your cheese slowly will ensure that you end up with a quality end product. If you heat your cheese too fast it may begin to cook around the edges of your bowl. It will begin to crisp up and the oil will separate out. Check out my original fathead dough post for more tips.
Add your egg to the melted cheese and stir together until combined.
In a separate bowl combine the almond flour, baking powder and parmasean cheese.
Add these mixed dry ingredients into the wet ingredients and stir together. If you can’t get it well incorporated with a spoon or spatula, you may need to knead the dough for a few minutes. Don’t worry if some of the dough sticks to your hands, by the time you’re done kneading any pieces stuck to your fingers should be easy to peel off and stick back into the dough ball.
Roll the dough between two pieces of parchment until you achieve a pizza dough thickness. The thinner you roll the dough the crispier it will be, the thicker you roll it the doughier it will be. Poke the top of the dough with a fork over the entire surface. If you skip this step you will get a weird pita with a super crispy top. Trust me :)
Bake on a parchment lined baking sheet at 350 for 10-15 minutes depending on your preference for browning. After baking you can also top the dough with even more cheese if you so desire! I’ve done it and I wasn’t upset. Just add more cheese and pop the baking sheet back into the oven or in the broiler for a few more minutes. Watch it like a hawk if you decide to broil!
I enjoy these dipped in ranch or hot sauce or garlic butter or all three at the same time because I love myself. :)
Storage tips! I usually store baked fathead things in my fridge in a gallon ziplock bag. Any sealed food storage container will do. If you won’t be enjoying these within a week you can also freeze them. I find that most fathead dishes freeze very well. Again, make sure you store them in a freezer safe airtight bag or container.
Nutrition information. As always, this is the nutritional information based on the brands of ingredients that I used. Your values may differ.
Per serving (6 servings per batch):
Calories 171, Fat 13.1. g, Carbs 3.1 (-fiber 1.5) 1.6 net carbs, Protein 10.1 g
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