23 Recipes Made with Fathead Dough! (2024)

FAQs

Does fathead dough freeze well? ›

The fat head dough can be frozen either in a dough ball or rolled out in a circle crust shape. For the dough ball, wrap in plastic wrap and place in a freezer safe bag to freeze. For the pizza crust, keep the crust in between the two sheets of parchment paper used to roll out the dough.

Make your fathead dough by melting the mozza and almond flour together either in the microwave or on a non-stick pan on medium/low. Wrap your dough around one half-slice or cube of cheese. Make sure it's all sealed and no cheese is sticking through. Immediately throw in your hot oil or deepfryer.

This fathead dough is a delicious alternative for keto pizza, calzones, and even pastries. It is rich and buttery, with a mild flavor. You can add Italian herbs or spices for added flavor.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

Storage & Meal Prep

Make the dough ahead: Form it into a ball, cover tightly in plastic wrap, and keep in the fridge for up to a week. Roll out and bake when the time is right.

According to MaryJane, yeast dough will never rise as well post-freeze as it would if you baked it the day you made it. This is because some of the yeast will inevitably die in the cold of the freezer. (May the deceased yeast rest in peace.)

Fried dough is also known as fry dough, fry bread (bannock), fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers, and buñuelos (in the case of smaller pieces).

Similar to the pretzel bites, these Keto Bagels start with a modified fathead dough–Adding coconut flour and eggs helps the dough rise and take on the chewy texture of a bagel! They freeze and reheat well, too.

Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone. Bake at 500°F for 4 minutes. Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way). Return to oven for 6-8 minutes.

As awareness about the ketogenic diet rises, pepperoni has become increasingly popular as a keto-friendly, zero-carb snack. Having quick and easy keto snacks, such as Chomps Pepperoni Turkey jerky sticks nearby can be a godsend, especially when you don't have time to prepare a meal or have a craving.

What Chinese food is keto friendly? ›

Giving up bagels is hard if you love your Keto lifestyle. Thomas' Keto Bagel Thins Bagels contain just 2 grams of net carbs per serving and are 80 calories, making it a great option if you are looking to cut back on carbs.

Adding dry milk powder to your bread dough will help your loaf rise higher. In addition, the loaf will stay soft and hold moisture longer which again means it will last longer. It also helps brown the crust. If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread.

When it does release, your hand is still covered in a fair bit of dough. This would be acceptable for soft doughs like Ciabatta. TACKY: Although pressing your hand on the dough is still causing it to stick, it easily releases without leaving much if any dough on your hand.

If you forget to add the salt but don't remember until AFTER the dough has its first rise. There's not much you can do. Laurie explains, “Waiting until the dough is fully risen and then trying to add salt won't work in your favor. Those beautiful air bubbles have spent all that time developing.

Dough can be frozen up to four weeks. Thaw frozen dough at room temperature, shape, let rise and bake as directed.

You can keep pita and pizza dough for six months to one year in the freezer as long as it's wrapped very well. If you cut the dough into smaller portions, simply wrap each section tightly with plastic wrap before freezing.

Place flattened dough on baking sheets and freeze for 1 hour. Once dough is frozen, remove from the freezer and wrap tightly with either plastic wrap or aluminum foil. Then place in resealable plastic bags and return to the freezer. Store the dough in an airtight freezer container for up to four weeks.

Knock the dough back and then shape the dough either into rolls or a loaf. Freeze the dough on either a lightly greased baking tray or loaf tin. Step 2: Once frozen remove from the tin/tray and wrap tightly in cling film or seal in a freezer bag.