This is even better than the real thing and we have been loving it for years! Trust me, after you make it a few times, you will ALWAYS want to make sure you have the ingredients on hand – ready for when that ‘Fathead Craving’ takes over! This has always been a staple for our family. 
I have the Philips XXL Air fyer with the Pizza accessory. It’s not cheap, but it’s the best(!) and I highly recommend it if cooking piiza in your air fryer is going to become a regular thing.
Fat Head Pizza Base Serves 2 – 1 Pizza (this is a VERY filling pizza)
Ingredients:
- 1 ½ cups shredded mozzarella
- ¾ cup almond flour
- 2 Tbsp. cream cheese, broken up
- 1 egg
- Garlic powder and herbs/spices of your choice
- Baking paper/silicone mat and baking tray
- Whatever toppings you like
TRADITIONAL METHOD
- If using oven, pre heat to 180c.
- Figure out what toppings you will have and prepare them first (cook any meats/onions etc. that need cooking).
- 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 smoosh it into a ‘dough’
- Spread it fairly thin on baking 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). I usually put another piece of baking paper on top and squash it through the paper.
- Poke holes into the base to stop those huge bubbles rising (you’ll soon know what I mean!).
- Sprinkle with garlic powder.
- Put in 180c degree oven or cook in air fryer or in weber/bbq.
- After about 7 minutes, check it and poke holes where any of those big bubbles may be. If using air fryer, cook base for 6 minutes, remove from the air fryer, discard the baking paper, and cook the other side for 5 minutes.
- Remove from heat and top with whatever topping you have prepared.
- Return to the oven/bbq until the cheese is golden and bubbling
THERMOMIX
Ingredients
- 170 grams mozzarella, rough chunks
- 50 g cream cheese
- 1 egg
- 80 g Almond Flour
- 2 pinches salt
- 1/2 tsp garlic powder and herbs/spices of your choice
- Baking paper/silicone mat and baking tray
- Whatever toppings you like
Method
- If using oven, pre heat to 180c.
- Figure out what toppings you will have and prepare them first (cook any meats/onions etc. that need cooking).
- Chop mozzarella and cream cheese 10secs/speed 6/mc on, scrape down
- Cook 80degrees/3mins/speed 2/mc on
- Mix 10secs/speed 4, scrape down
- Add egg and almond meal and garlic plus any other herbs etc
- Mix 20secs/speed 3/mc on
- Remove from thermomix with wet hands and smoosh it into a ‘dough’
- Spread it fairly thin on baking paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it in the microwave for 20 seconds or so). I usually put another piece of baking paper on top and squash it through the paper.
- Poke holes into the base to stop those huge bubbles rising (you’ll soon know what I mean!).
- Sprinkle with garlic powder.
- Put in 180c degree oven or cook in air fryer/weber/bbq.
- After about 7 minutes, check it and poke holes where any of those big bubbles may be. If using air fryer, cook base for 6 minutes, remove from the air fryer, discard the baking paper, and cook the other side for 5 minutes.
- Remove from heat and top with whatever topping you have prepared.
- Return to the oven/bbq/air fryer until the cheese is golden and bubbling
Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meat you add needs to be fully cooked. Before you begin making your crust, cook the bacon/mushrooms/onion/. Remember, it’s a PIZZA… so be creative!
A good old cheese pizza. The kids favourite! (along with Hawaiian of course)
It also travels well and tastes great cold. It was our lunch while we were out exploring the Kroombit National Park 🙂