Fat Head Dough

Honestly, this recipe is all over the internet.  This is NOT my creation, but I'm posting it here for convenience.  This is probably the most versatile keto staple.  The dough can also be made ahead and frozen for use later.

1-1/2 cups shredded mozzarella cheese
3/4 cup almond flour -or- 1/3 cup coconut flour
2 Tablespoons cream cheese (room temp)
2 large eggs
Up to 1/2 Tablespoon seasonings*

Put Mozzarella and cream cheese in a medium bowl and microwave for 30-45 seconds, stir, then microwave another 30 seconds or until melted and stir.  Stir in egg, then add flour. 

Using wet hands (makes it easier to manage because it WILL be sticky) spread the dough as thin as you want on parchment paper. It should spread evenly with dough-like consistency.  I use a second piece of parchment paper on top to help spread it out.

For Pizza Crust:

Spread dough 1/2 to 1/4" thick.  Poke rows of holes with a fork or toothpick to help avoid bubbles in the dough.  Bake at 425-degrees F for approximately 6-8 minutes. Check the crust for bubbles and poke holes in any that have risen.  Top with sauce and desired pizza toppings then continue cooking 5-7 more minutes or until slightly brown and golden and all the cheese is melted. 

For other uses:

Spread dough to the desired thickness, or form into bun shaped lumps and bake at 425 for 8-10 minutes or until done.  Top with cheese, butter, cinnamon, etc. depending on what you need.
 
* For seasonings, it depends on what my plans are for the dough.  For pizza crust, add Italian seasonings, garlic, etc.; for plain breads, use only 1/2 t salt and pepper; for sweet breads, add cinnamon, nutmeg, sweetener, etc.

Makes 8 servings.

Nutrition information does not include toppings, seasonings, or sauce.
Calories: 374
Fat: 27g
Net Carbs: 6g (4g fiber)
Protein: 24g