30 Fathead Cheese Dough Recipes | Kyndra Holley (2024)

FAQs

Why is my fathead dough so sticky? ›

Overly sticky dough is normally caused by a combination of using the wrong flour and using too much water.

Make your fathead dough by melting the mozza and almond flour together either in the microwave or on a non-stick pan on medium/low. Wrap your dough around one half-slice or cube of cheese. Make sure it's all sealed and no cheese is sticking through. Immediately throw in your hot oil or deepfryer.

But if you're new to fathead dough, then pizza crust is a great place to start. It's easy and you get a feel for how the process works. And it only takes about 20 minutes, start to finish. Best of all, this recipe has only 3.3g net carbs per serving.

How to store fathead dough. Once you mix up the fathead dough into a ball, you can refrigerate or freeze it for later use! Wrap in plastic wrap (multiple times if freezing), then store in a plastic bag or other airtight container. The dough will last a week in the fridge or up to 3 months in the freezer.

If your dough really is unbelievably sticky, you can try adding a teaspoon of flour at a time but proceed with caution. Too much added flour can actually end up ruining your dough. Remember, baking is a science, and ingredient measurements matter.

In the end, I find little difference if the dough is proofed in the refrigerator between 10 to 16 hours or so. However, if you find a dough that's sticky, slack, and spreads excessively when baking, it has likely overproofed and needs a reduction in the total fermentation time.

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.

Heat over medium heat. When a drop of water sizzles in the oil, it's ready. Fry one piece of dough at a time for 1 to 2 minutes, until golden. Turn and fry for 1 minute more, until golden.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Almond flour is probably the most widely used keto flour substitute. It's made simply from crushed almonds and is extremely low in carbs, containing only 3 grams of total carbs and 1 gram of net carbs per 2-tablespoon (14-gram) serving ( 3 ).

What pizza has the most carbs? ›

Crust accounts for most of the carbs in pizza. A medium (12-inch) thin-crust pizza without any cheese and toppings has 17 grams of carbs per slice. A regular-crust pizza averages 30 grams of carbs per slice. Tip: Thin-crust pizza has 5-10 fewer grams of carbs per slice than regular-crust or pan pizza.

Who Sells Low-Carb Pizzas? Several major chains provide low-carb options by using alternative crust options—commonly, cauliflower crust. Pizza Hut, Domino's, California Pizza Kitchen, Blaze, and Papa Murphy's are among the popular chains with cauliflower-crust pizzas on their menu.

SUMMARY. Tomatoes, unlike most fruits, are low-sugar, low-carb, and have almost no fat which makes them great for keto dieters.

Tomato sauce can be incorporated into a ketogenic diet but in very moderate amounts due to its high carbohydrate content. The key to using tomato sauce on a keto diet is strict portion control and balancing it out with other low-carb, high-fat foods.

Are oreos keto? Traditional packaged oreos are not keto friendly, as they are made with white flour and sugar. This keto oreo cookies recipe is made with keto-friendly ingredients and each cookie has just 3.5 grams net carbs.

Usually the cloud dough will be sticky if there isn't enough corn starch in the mixture. Most of the time it's not a problem, but every once in a while you'll need to add a touch more corn starch. Just add it very gradually and keep mixing it in until you have the consistency you want.

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Too sticky – If at 20 minutes the dough is still really pasty, add 1 tablespoon of flour at a time until the dough is still very soft but just firm enough to handle without it sticking all over your hands.

If you find your sourdough bread dough is too sticky when you are dividing and preshaping, it might be because it's over hydrated, under strengthened, or under proofed. The majority of the time, I see this because the dough needed less water or more kneading upfront (or stretch and folds during bulk fermentation).