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oracle999
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- May 3, 2020
- #1
Hi,
I attempted to make a fathead pizza last night using the standard almond flour, mozzarella and cream cheese base. The problem was that it stuck to the parchment paper when I was trying to roll it sandwiched between two pieces. also getting it off when cooked was tricky. It tasted good and I'd like to make again but does anyone know a solution to the sticky dough. Thank you
bulkbiker
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Did you try buttering the paper?
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oracle999
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- #3
will give that a go next time
TeddyTottie
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Did you pre-bake to half done before adding toppings? It stops the base getting soggy (and sticky) if you use a wet tomato sauce. Also if you pre-bake, it freezes well, just whizz it out, slap on the toppings and bake, instant pizza!
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oracle999
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It was too sticky before shaping the dough before cooking
xfieldok
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It took me a couple of goes to get it right, persevere, it's worth it.
HSSS
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What sort of mozzarella did you use? The wet stuff tends to do this more than the grated. (Yes I know the grated type is coated with flour. I rinse it and allow to dry if I can be bothered and am concerned enough). Also dust the surface before rolling and perhaps add a little extra flour if it’s really sticky.
bulkbiker
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oracle999 said:
It was too sticky before shaping the dough before cooking
How did you melt the cheese and flour together and did you add an egg?
copilost
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I can't be bothered with rolling I squash it out with my hands, quicker less fuss, fun
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oracle999
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- #10
I used the grated mozzarella. I mixed the cheeses first in the microwave and then added the almond flour and egg. It seemed a little dryer than in the fat head video but I managed to get it all mixed
Brunneria
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I find the gooeyness of the mix is hugely dependent on temperature. A few seconds more or less in the microwave has a significant effect.
Also, I roll/stretch/pull it out on silicon rather than parchment. Am wondering if that makes it easier?
Goonergal
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- #12
I bought one of these (not sure if this is the exact size): the flat base comes out and can be used in place of parchment - butter it and roll the dough out on it. No problem with sticking. The holes help to crisp up the base too. I use a carnivore recipe (grated mozzarella/cheddar, cream cheese and ground pork rinds) for the base.
https://www.wayfair.co.uk/kitchenwa...-stick-crusty-bake-quiche-tin-u001387300.html
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bulkbiker
bulkbiker
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oracle999 said:
I used the grated mozzarella. I mixed the cheeses first in the microwave and then added the almond flour and egg. It seemed a little dryer than in the fat head video but I managed to get it all mixed
OK I tend to use a pan (because we have no microwave) and reckon you get a better mix stirring the ingredients together that way. Also I miss out the egg.
Edit to add... the few times I tried it years ago...in case anyone was worried I had deserted carnivory!
HSSS
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I tend to prebake once on the parchment paper whilst a bit gooey, flip it onto a mesh thingy and bake a bit more. Then top it and finish it off on a third bake.
Still pretty bendy and ends up being folded and eaten calzone style as it’s a bit floppy otherwise. Maybe it needs even longer to maintain some rigidity
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oracle999
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Thanks. I'll make a few adjustments. Tasted pretty good though
AloeSvea
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Yeah - just throw in some more almond flour till you get the right consistency, making sure you mix it in well (i use my hands). I also do not use the double layers of baking paper - I just use the one to cook it on, and use my hands with a bit of olive oil on them, to 'roll' the pizza base, and shape it for the first round of baking.
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oracle999
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- #17
What do you mean first round? Thanks
AloeSvea
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Hi @oracle999 - by 'first round', I mean when after you mix the fathead pizza dough, you bake it in the oven for 10-15 mins. The second round of baking is after you take it out, and add the marinara/pizza sauce as the pizza base, and add your toppings, and pop it back into your lovely hot oven, and further cook for 10-15 mins (depending on how you like your toppings - I'm a browned crispy cheese person, but I have l learnt I have to watch my pizzas very closely at this stage, to make sure the pizza base does not get burnt, but my cheese is yuuuuuuuumy). (sorry I didn't come back to this thread till today so didn't see your question.)