Sunday, June 24, 2018

Keto restart with Fathead Dough

 We have officially restarted our keto journey for the second time. Although I ate low carb during my pregnancy, there were a lot of late night cheese fry runs toward the end. Then I had to use the first 6 weeks postpartum to establish a good breastmilk supply. It was basically an eating free for all. I've been modified for keto for 3 weeks now. I'm not paying attention to the scale, because fuck that toxic piece of garbage. Seriously break up with your scale, it's worth it.
 I'm staying between 20-50 grams of carbs per day, and around 2100 calories to maintain my supply. I've been extremely lucky and haven't noticed a supply decrease since cutting carbs, which proves to me that my body just functions better on a lower carb diet. This go around has been a lot easier for me to stay on track. I'm not missing sugar, or carbs as much as the first time. I know what to cook, and to look for on labels. The ease has been welcomed. It goes to show that when you know more about the diet you're following, the more successful you are. I can whip something together for dinner in a snap, and not worry about it being to carb-y.
 One of my favorite meals last time was Fathead pizza, and that hasn't changed. I still LOVE fathead dough. If you are unfamiliar with what that is, it's a dough made from mozzarella cheese, almond flour, an egg, and some people use cream cheese. I skip the cream cheese and it doesn't effect the dough. It's really just a personal preferences.
 Here is what you need:

  •  2 cups shredded Mozzarella cheese
  • 1/3 cup almond flour
  • 1 whisked egg
 That's it! That's literally all you need. Set the cheese in a microwave safe bowl. Microwave it at 30 second intervals until the cheese is completely melted, and no longer string-y. This usually takes 1:30 minutes for me, but every microwave is different. Once the cheese is melted mix in the almond flour and the egg. You have to act fast or the egg cooks, and no one wants that. I use my hands to knead the dough quickly. Be careful, it may be hot. Once a dough ball is formed you can roll it out.

 It's super important to roll out the dough and bake it on parchment paper. Don't make the mistake of using foil, or wax paper. It sticks. After you roll out the dough stab it with a fork all over. Take out all your pent up aggression on the dough. We bake ours for 10 minutes at 350 degrees before putting on toppings. 

 My favorite pizza to make right now is BBQ chicken pizza with red onion, bacon, and 3 cheeses. I usually use mozzarella, cheddar, and Monterey jack. For the sauce I use Hickory BBQ by G Hughes. I used pre-shredded cheese this go around just out of laziness. If you're keeping your carb count as low as possible shred your own cheese.
 After we put our desired toppings on I toss it back in the over for 5-7 minutes, or until the cheese is totally melted. 
 The dough is similar to thin style crust, and doesn't taste cheesy at all. This can be used for calzones, empanadas, "corn" dogs, and all sorts of other things. It takes no time to make, and absolutely hits that pizza craving.

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