Have you ever fallen straight into a basket of dinner rolls, smothered in butter and cinnamon? Or maybe your kryptonite is garlic bread (🙋♀️)?
The instant regret!
As a celiac foodie, my stomach revolts in all the yucky ways we all know and hate. 🤢💩
So, I became obsessed with finding a gluten-free and keto-friendly bread alternative that didn’t taste like dirt.
Testing recipe after recipe, I combined the best parts of each to develop my version fat head dough.
Ingredients
1 1/2 cups Mozzarella Cheese, shredded
2 tbsp Cream Cheese
3/4 cup Almond Flour
1 tsp Baking Powder
1 tsp Garlic Powder
1/2 tsp Salt
1 Egg, beaten
Directions
Melt the mozzarella and cream cheese in a microwave safe bowl.
Stir almond flour, garlic powder, salt and egg into the cheese mixture. Combine until it forms a blob.
Bake on 375° until golden brown.
Refrigerate any leftovers in an airtight container.
For buns:
Form into hockey puck shapes and place into a silicone muffin pan. A muffin pan lined with cupcake liners will also work.
Bake on 375° for about 14 minutes until golden brown
Makes about 6 buns.
For pizza crust:
Roll out thin onto a sheet pan, lined with parchment paper. It will help if you press it flat with your hands first for the general shape.
Bake on 375° for about 10 minutes until golden brown. DO NOT PUT CLOSE TO HEATING ELEMENT OR ANOTHER RACK. It will rise.
Flip the crust and bake for 5-7 more minutes until golden brown.
You can then top how you like with cooked toppings before broiling to melt the cheese and heat the toppings.