This recipe shows you step-by-step how to make a flop-proof Fathead dough pizza base. * I have not included any toppings in the macro-calculations, because we all have our favourite ones. (Funnyman loves pepperoni or spicy salami, and I love seafood with fresh mozzarella.) These pizza bases are big and very filling, so the macros are based on 1/2 pizza base, so please adjust accordingly if you plan to devour a whole one (no judgement here). Also, as mentioned plenty throughout the site, please invest in a kitchen scale if you do not already have one: this recipe (and all the others on M&L) are carefully developed using a scale: this ensures success with the end-product and helps with keeping an eyeball on your macros.
Funnyman enjoys my Cauliflower Pizza and Fathead Pizza, but sometime around summer 2018 I stumbled upon a UK company called Lo-Dough® that launched a new product. Their ‘bread’ pieces (look like wraps) can be used as wraps or quick pizza bases. At 2.2g carbs per piece and high in fibre, I thought they were a good buy. I encourage you to give them a try and let me know what you think. They are pricey so I advise placing a small order at first to see if they are for you. This post was not sponsored and I am happy to link to their website and share the love with my UK readers.
I know I am coming late to the concept of a cauliflower-crust pizza, but its because I wanted to try it myself and develop a recipe that I know is tasty and that works! Follow my version below and your gut will thank you: it’s not only high in fibre, but with the addition of tasty, low carb toppings, you could fool yourself and your family that you are having The Real Thing. (1 pizza = 2 servings, and it comes in at 11g carbs per serving (including toppings). If you aren’t convinced, do try out my Fathead Pizza Base, which is just as delicious!