Fathead Pizza
Hey, for a treat, make yourself some Fathead Pizza crust and enjoy a nice thin crust pizza:
https://www.dietdoctor.com/recipes/fat-head-pizza
I do a bit different....I follow the recipe for the dough....and while warm...I turn it out onto an oiled piece of parchment paper....
I'll oil my hands and use that to spread the dough a bit, but to get it to finished thickness, I put another oiled (olive oil...pure not extra virgin) sheet of parchment on and then use a rolling pin to roll out thin.
I have a very thick bakers steel I use in my oven, but a pizza stone will work.
I take the top sheet off the pizza dough, put a bit of corn meal on my pizza peel and use that to slide the rolled dough onto the stone (still on top of the one sheet of oiled parchment on bottom).
I do this in an oven I've had pre-heated to about 325F or so.
I cook till the bottom is starting to brown nicely.
I pulled this out and let cool on a wire rack a few minutes....then I invert the pizza circle of dough and take off that last piece of parchment.
I let this fully cool on the wire rack.
ONce cooled, I put all the toppings, sauce, cheese on the cooked side of the pizza....
I put the "less cooked" side down on my pizza peel and do the toppings.
Once it is ready I use my peel to put this back in the oven at about 350F...till toppings start to melt.
I do keep a close eye on the bottom of the crust...if it is starting to brown up before everything on top is toasted to my final liking...I'll pull the pie out on my peel, and stick the whole peel with pie on it, down below under my broiler (I have a double oven...bottom os broiler, but adjust to your set up).
Anyway, you can get a VERY satisfying thin crust pizza that tastes great, is VERY Keto...virtually no carbs.
And when prepared correctly can stand up to toppings and you can eat slices like a regular pizza in hand and not have to cut on a plate.
Hope this help!!
cayenne