I had been wanting to play with the Fat Head Base for a while – its available if you google but I’ve converted it for thermomix and its OH SO EASY.. I made a double batch tonight after the success the other night ( we had it with De-Carbed Minestrone). EMO BOY wolfs this one down – and he is very hard to please. So you know its good.The Base itself when cut into 8 is worth 1.1 Net Grams of Carbs per slice – its  up to you what you put on the top. We are a family of meat eaters ( yes we love our pepperoni and leg ham) …

Here it is FAT HEAD PIZZA DOUGH – Thermo style..

Ingredients:

85 g Raw Almonds

170 g Shredded Mozzarella Cheese

2 Tablespoons ( 60 Grams) Cream Cheese ( I use the spreadable kind full fat from Aldi)

1 Egg

1 Clove Of Garlic

1 Sprig Of Rosemary

Pinch Pink Salt.

Method:

Mill your almonds – Speed 9.5 for 5 seconds – scrape down and repeat if required) m/c on

Remove from bowl and set aside.

Mill your garlic and rosemary, Speed 9.5 3 seconds. Scrape down and repeat if required. m/c on

Place your mozzarella and cream cheese into the bowl with the garlic and rosemary.

Gently melt Speed 3 75 degrees for approx 3 minutes. It will be stringy and melted when done. m/c on.

Pop your milled almonds and salt into the bowl. Place the egg on top of the almond mixture. Mix Speed 4 for 30 seconds m/c on.

Place a good dollop onto a piece of baking paper and cover with another piece ( if you’re clever you will get 2 good size bases out of this) gently flatten with your hand and remove top piece of baking paper.

Put into a pre heated 200 degree oven on the bottom sheet of baking paper.

Cook for approx 10 minutes, remove and top with what ever you would like and place back into oven to finish cooking for 10-15 minutes.

YUM PIZZA.

I can’t give you exact nutritional info on this one other than the base is 1.1Net Grams of Carb per serve. OF COURSE ITS GOT CALORIES.. But is barely got carbs! Enjoy

Thanks to ditch the carbs for this inspiration