Enough people seem to struggle with fathead dough that I thought I’d make a video while preparing dinner tonight. Sorry about the crappy camera phone quality and not-so-steady camera Hobbit :). There is no sound because The Lady was chatting with her daughter so I kept the mic off. I hope you find this helpful. The dough method is the same for all my fathead recipes, all that changes are the spices. Some of my variations are:
Here’s the recipe for the video:
- 1/4 cup almond meal
- 3 tbsp coconut flour
- 1/4 cup bacon grease
- 1 egg
- 1.5 cups low moisture part skim mozzarella cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 10.00 oz, Chicken Thighs-Boneless and Skinless – cooked (substitute cooked breast or turkey for a lower-fat result).
- 12.00 strips, Bacon – Fried
- 2.5 tbsp Greek yogurt
- 3 tbsp mayo
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp dill
- 1/4 tsp parsley
- 1/4 tsp chives
- 1/2 cup more mozzarella for filling
Preheat oven to 425F
First, let’s make the crust. Mix all the dry ingredients in a bowl, then add one well-beaten egg and – for this recipe something a little different – BACON GREASE. Stir until well combined. Set aside. In a separate bowl, melt your mozzarella in the microwave on 30-40% (depending on power) for 2 minutes, stirring and blending after 1 minute. Immediately add this to the rest of the mixture and fold it over and over to incorporate as much of the cheese with the others. Nuke it for 10 seconds on high, then fold\kneed it until you have a uniform color with no obvious ‘cheesy’ spots. Repeat the nuke if you if it starts getting hard to work the cheese. Once you have it uniform, roll it into a ball, then nuke one more time for 10 seconds on high. Place it between two sheets of parchment or silicon baking mats. Press down with your hand to flatten it out as much as you can, then using a rolling pin to roll out the dough in a large rectangle of uniform thickness (about the thickness of two quarters stacked). Trim if needed. Starting at one end, make slices down each side about 1/3rd of the way across. This will let you braid\wrap the dough across the top of the filling. Again, if this isn’t clear and you want pics, see my earlier post – Fathead Stromboli for the win! (opens in new tab).
Mix the filling (outside of the cheese and meats) together in a bowl, then spread up the center of the dough.
Lay the chicken and bacon along the middle of the dough, from one end to the other, on top of the filling.
Top with some more shredded mozzarella (1/2 cup). Fold the the dough over the top, alternating sides all the way down, sealing the ends.
Place on baking sheet and pop in the oven for about 20 minutes or until the crust browns up nicely. Remove, let cool for a few minutes, then slice up,
Nutritional information (based off my ingredients, double-check!): Calories: 553, Fat: 41g, Protein: 39g, Carbs: 9g, Fiber: 4g, Net Carbs: 5g
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!