Never giving up PIZZA
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Start any diet and the first thing people start thinking is what they have to give up FOREVER. The truth is that it’s not a lifestyle if you have to give up something that you love forever.
The keto diet is not about deprivation…it could never be my lifestyle if I had to give up pizza forever. Thank goodness for Fathead Pizza. The dough is so versatile so you can have all your favorites without missing out. It all starts with the dough. The you add the toppings of choice and po it in the oven.
Once you have the dough made you just add the toppings and slide it into the oven for 10 minutes. The only special thing you need is parchment paper.
- 2 tbsp cream cheese
- 1 1/2 cup mozzarella cheese
- 3/4 cup almond flour
- 1 egg room temperature
- ⅛ tsp salt
2 sheets of parchment paper
Basic Fathead Dough
- In microwave safe bowl place mozzarella cheese and cream cheese. Microwave for 30 seconds to 1 minute on high. Take out and stir. Put back in microwave for 30 seconds, then stir again.
- Depending on your microwave you will may need an additional 30-60 seconds until all melted and combined.
- Take cheese out of microwave and stir in the almond flour and egg until it forms into a sticky ball of dough. You may want to use your hands or a sturdy wooden spoon.
- Place a sheet of parchment paper on counter and drizzle with a tiny bit of olive oil. Place ball or log of dough in middle of bottom parchment paper.
- Oil a second sheet of parchment paper and place face down on top. Flatten down with your palm.
- Then with a rolling pin (or something heavy and round) roll out dough into a 1/4″-1/2″ thickness in between the two sheets of parchment paper. When you have your desired thickness and shape peel off the top sheet of parchment paper.
- This is PIZZA shaped Fathead dough.
- ONCE YOU HAVE THE RAW DOUGH READY you can decide what you want to make…pizza, Pigs in a Blanket, calzones, etc.
Rolling Pigs in Fathead Dough
- Place a log of fathead dough on oiled parchment paper. Cover with second piece of oiled parchment paper and roll to desired thickness. (about 1/4" thick)
- Measure hot dog on sheet of dough. Trim dough to desired length to cover hotdog or sausage.
- Roll a single hotdog in the dough to cover hotdog circumference.
- Repeat until all hotdogs are rolled in dough.
- This dough recipe should cover 8-10 hotdogs, but there a few factors. The quantity of finished product will depend on the length and circumference of your hotdogs, as well as the thickness you roll your dough.
- Leave your Fathead Pigs in a Blanket plain or add desired toppings. I like to use "everything but the bagel" seasoning.
- Because there are many steps in making this recipe I always like to double the dough recipe and make as many of the Pigs in a Blanket as possible. A double recipe of dough usually works with 3 packages of 6 hotdogs (18 total dogs)
Cooking Fathead Pigs in a Blanket (NOT FROZEN)
- Preheat oven to 350* and line a baking sheet with parchment paper. Place as many dogs on the sheet as you would like to cook.
- Space the dogs 1-1.5" apart to allow for spreading.
- Bake for 15-20 minutes. Check doneness at 15 minutes. Turn oven to broil for 1-2 minutes to fully brown the top of the Pigs in a Blanket dough.
Storing RAW Pigs in a Blanket
- Line your rolled Pigs in a Blanket on a parchment lined cookie sheet. Place in freezer for several hours or until fully frozen.
- Once frozen you can transfer the dogs to a large ziploc and store in the freezer.
Cooking Fathead Pigs in a Blanket (FROZEN)
- Preheat oven to 400*
- Place frozen dogs on a parchment lined baking sheet with spacing for room in case they spread.
- Bake from frozen in 400* oven for 20-30 minutes. Check doneness at 20 minutes.
- Turn oven to broil at the end of cook time for 1-2 minutes to brown the dogs to your desire.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.