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.