Wednesday, August 31, 2016

Fathead Pizza

I’m loving this pizza crust made with almond flour!
fat head pizza 1a
The Crust:
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet
fat head pizza 2
-put  mozzarella & cream cheese in a medium size  microwaveable bowl
-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
-Stir in egg &  almond flour
-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
-Dock (poke rows of holes) with a fork to avoid bubbling
-Sprinkle with garlic salt
-Put in 425 degree oven
-After about 8 minutes, check it and poke holes where any large bubbles may be.
-continue cooking for a total 12-14 min, or until slightly brown on top.
For Toppings:
Add anything you like to the top.  (No raw meat, cook your meat first).
Since the crust is already cooked and hardened I add my tomato sauce, mozzarella, pepperoni, etc. and put it under the broiler.
KEEP AN EYE on the broiler, it will only take a few minutes.
Alternatively you could just put it back in the oven until your toppings are the way you like them.
fat head pizza3
Recipe from:

Monday, August 22, 2016

Homemade Ricotta

This recipe just can’t get any easier.
This recipe doesn’t make a large batch but you can make it twice, I did and we ate it all!
ricotta 2 900
4 cups whole milk
1 cup buttermilk
1/3 cup heavy cream
ricotta 1 900
Line a strainer with about 4 layers of cheesecloth.  Set over a medium sized bowl.
Combine milk, buttermilk and cream in a medium sized heavy saucepan and heat over medium-high heat.
Bring to a bowl.  Boil until you see the curds (solid white parts are separated from the liquid whey). This should take about 10 minutes.  Stir a couple of times during boiling. Curds will be small.
Remove from heat and pour a little into your cheesecloth, sprinkle with a little salt , pour some more and sprinkle salt again.
Gather up your cheesecloth as pictured above and hang or set over a small cup to drain.
I don’t like my ricotta too dry so I don’t drain it too much.  If you like it drier, give it a squeeze.
Also, I don’t pour the whey down the drain right away. 
When I take the ricotta out of the cheesecloth and put it into a bowl I like to put a few tablespoons of the whey into the cheese because I like my ricotta a little looser.
When I get it to the consistency I like, I’ll discard the rest of the whey.
Next step:  Eat it while its warm!