Question

I am going to make fat head dough for the first time. I found on with almond flour and one without. 1. Do you prefer using almond flour? 2. Can you freeze the fat head dough after making it? 3. Can you freeze Cauliflower pizza dough?  

Answer 1

Yes to number 1 and 2. Unsure about #3 , although I would be tempted to try!  

Comments

@porras59 so far I have seen to bake the cauliflower crust and then freeze after.  

Answer 2

My family loved fathead pizza. There was never any left to freeze so I can’t really answer your question bout freezing but I did use almond flour tho so I’m kinda helpful

Comments

@horseradish  

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@horseradish have you made cauliflower crust?  

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I have and didn’t care for it really. I have made cauliflower “Spanish rice” and many other “rice” or “potato” dishes and we loved em but the pizza dough just didn’t do it for us. But the fathead dough is so good.  

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I have purchased frozen cauliflower pizza many times. Bake the crust. Then freeze. Baking holds it together.  

Answer 3

The store bought cauliflower pizza crusts are very pricey, have an awful cardboard-like texture and taste. They are often quite high in other types of carbs. Fathead dough has aleays worked for me. I make a double batch, bake both crusts then freeze one. I do not thaw the frozen one before using. I put on the toppings and bake it like a frozen pizza.  

Comments

@inveigh I just added the ingredients up on carb app and it looks like the carbs for 1 batch of dough is 14 carbs. Is this accurate? How many slices do you get per pizza?  

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@inveigh also do only use mozzarella or mix cheeses in the dough like Parmesan?  

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I only used mozzarella in the dough and added Parmesan to the crust before I put the sauce.  

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@horseradish is saw a recipe for 4 cheese fat head dough. Mozzarella Cream Cheese, Parmesan, cheddar. May stick to original and try this one later.  

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@chimb hmmmm I might have to try that one. I’ve only ever made the mozzarella one.  

Answer 4

My fathead dough is sticking to the parchment paper after I rolled it out. Anyone experience this or have suggestions to prevent from happening?  

Comments

Add a little more flour.  

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@horseradish I was thinking that but followed recipe. Thank you will try that next!  

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@chimb Yea whenever any dough is too sticky you just add a little bit of flour at a time until it is less sticky but not dry. The more you make it the easier it’ll get.  

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@horseradish do you have a recipe you can give me?  

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Mine says to put 3/4 cup of almond flour.  

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@chimb lemme look I’m sure I do.  

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3/4 cup almond flour 1 1/2 cup mozzarella 2 Tbsp cream cheese 1 egg

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It is sticky, it just shouldn’t be super wet, you bake it on the parchment.  

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@horseradish that is same recipe I have. I did put in food processor to mix as one recipe recommended. I will try just mixing by hand with spoon next time or do you use a hand mixer? Also do you put any flour on parchment paper before rolling it out? Do you let dough rest in fridge for 30 minutes?  

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I use my hands to mix, I hate hassling with contraptions, I do put a little flour on the paper and yes I do leave the dough in the bowl and let it sit in the fridge for a bit before I roll it out.  

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@horseradish I ended up salvaging some of the dough and made 3 dough balls. I will try again with these tips. Thank you!  

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@chimb you’re welcome. I wish I could help more.