Freezing Fathead Pizza Dough! I’m not talking about the raw ball of dough to cook later. I mean the cooked wedges or rectangles or circles of fathead goodness that you can pull right from the freezer, top, heat and eat! I’m certainly not the first to discover this, but an experienced keto blogger had yet to attempt such a venture, hence this blog post. This is such a time saver. And an energy saver to be able to make several crusts at once.
They come out beautifully and are actually more firm than the freshly cooked dough. You could top them and put them straight into the over. Or you could heat in microwave and use like pita bread to dip into salsa or marinara or spinach dip. Depending on the size, about a minute is all you need. I should make note that I use a traditional fathead dough recipe, but I add about one tablespoon milled flaxseed to each batch. Gives it a hearty texture that may account for it all holding together better.
And in the Did You Know section that I just now invented…did you know that parchment paper WILL catch on fire if it’s close enough to the broiler? I will take this error and turn it into genius, because as I scrambled to rescue my precious dough, they fell from the racks in melty strips of half-cooked fathead. I couldn’t let that be their final show. So I tore the remains into pieces, brushed off the ashes, drizzled them with melted butter, parsley and garlic. Arrange them around meatballs and marinara, and suddenly I look like a genius. Right? Don’t I look like a genius who makes intentionally wonky-shaped flatbread?
If you’re new to keto, please poke around the blog. I am pretty much a newbie, so I cook simply and explain the basics so as not to overwhelm. I am THRILLED with how much better I feel on keto: so much energy, reduced depression, drastically reduced body aches and pains, and a slightly smaller butt.
Click the following links for some basics:
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