Fathead Pizza with Your Own Toppings

• 340 g shredded low-moisture mozzarella⇄
• 85 g cream cheese⇄

1. 1.Preheat the oven to 200°C and line two baking sheets with parchment.
2. 2.Put the mozzarella and cream cheese in a microwave-safe bowl and heat in 30-second bursts, stirring between each, for about 90 seconds total, until fully melted and stretchy.
3. 3.You can also melt them gently in a saucepan over low heat.
4. 4.The mixture should pull like soft taffy with no unmelted shreds left.

💡 Low-moisture mozzarella is essential; fresh mozzarella is too wet and the dough will not hold.

• 170 g almond flour⇄
• 1 tsp baking powder⇄
• 0.5 tsp salt⇄
• 1 whole egg⇄

1. 1.Stir the almond flour, baking powder and salt into the hot cheese until it starts coming together, then work in the egg.
2. 2.Knead with a spatula or damp hands until you have a smooth, uniform dough; it will look shaggy for the first minute and then suddenly turn cohesive.
3. 3.If it sticks badly, wet your hands.
4. 4.The dough should feel like soft play dough, not batter.

💡 Work while the cheese is warm; if the dough firms up, 15 seconds of heat makes it pliable again.

1. 1.Divide the dough in two and press each half out on the prepared sheets into a round about 25 cm across and half a centimeter thick, with slightly thicker edges.
2. 2.Prick the bases all over with a fork to stop big bubbles.
3. 3.Bake at 200°C for 8 to 10 minutes, until the crusts are set and turning golden at the edges.
4. 4.Pre-baking is what keeps the crust crisp under the toppings.

💡 Press thinner than feels right; the baking powder puffs the crust noticeably in the oven.

• 200 g crushed tomatoes (no added sugar)⇄
• 200 g shredded low-moisture mozzarella⇄
• 100 g pepperoni slices⇄
• 150 g mushrooms⇄
• 100 g bell pepper⇄
• 50 g black olives⇄
• 1 tsp dried oregano⇄

1. 1.While the crusts pre-bake, season the crushed tomatoes with a pinch of salt and the oregano.
2. 2.Slice the mushrooms and pepper, halve the olives, and put everything into bowls with the cheese and pepperoni.
3. 3.Slice mushrooms thinly so they roast rather than steam.
4. 4.Set the bowls out with spoons; this is the moment the kids join the kitchen willingly.

💡 Less sauce than instinct says, about two spoonfuls per pizza, keeps the crust crisp.

1. 1.Let everyone build their own half: sauce first, a thin layer, then cheese, then toppings.
2. 2.Return the pizzas to the oven for 6 to 8 minutes, until the cheese is fully melted, bubbling, and spotted with brown.
3. 3.The crust edges should be deep golden.
4. 4.Rest for 2 minutes before cutting so the cheese sets slightly and slices hold together.

💡 A final minute under the broiler gives that pizzeria-style blistered cheese; watch it the whole time.