@HarbingerofBunnies - I want to know what fathead pizza is and how you make it!
It's pretty good! Here's one of the many recipes floating around:
https://www.ditchthecarbs.com/fat-head-pizza/My version of it, however, is as follows:
175g shredded mozzarella, freshly shredded works better than pre-shredded (there's a volume measurement in the link above if you don't have a scale)
85g almond flour (same comment re: scale)
1 large egg
1/4 tsp each sea salt, NuSalt, garlic powder, basil, oregano, and red pepper flakes
Preheat oven to 450F
Put this all in a food processor and blend until it forms a ball.
Roll out between two sheets of parchment paper to fit whatever size baking sheet you have. Some people like the results with a pizza stone better, if you happen to have one.
Pre-bake the crust for ~7 minutes. When you remove the crust, increase the oven heat to 500F
Top the pizza as desired. It works fine as just plain cheese, but I think it really shines with some extra toppings like pepperoni, italian sausage, peppers, etc. I have a great recipe for homemade Italian sausage if you want it.
Bake for ~9-10 minutes, or until the cheese is at the brownness you like. It's not a very crispy crust, though I think doing it on a pre-heated stone can help with that, but it is super yummy. I've been eating it every week since going keto :) Pizza night Friday and Saturday is a tradition with my family that goes back years.
If anything doesn't make sense, let me know.
*Worth noting that if you like cheese crackers, if you make just the dough rolled out, but use a sharp cheddar, it makes a good cheese cracker
**Also worth nothing that the almond flour is enough to give this a decent number of carbs. It's not something you can eat every day.