Horns up and welcome to a brand new episode of Headbanger’s Kitchen. I really hope you guys have been enjoying the recipes so far. If you like what we do you can support us on Patreon, and now today we’re going to reinvent the first people recipe that I ever did: That was a cauliflower pizza recipe. Now today we’re going to make a delicious pizza using the Fathead method and I’m going to top it with some ham and some mushroom and it’s gonna be delicious. Now if you don’t don’t know, fathead is basically made out of almond flour and mozzarella cheese and cream cheese, and the only reason I’ve not been been making it so far is because I hadn’t got my almond flour game down and now my almond flour game is all the way up; I can make it at home and it’s not expensive. So, anyway, enough jibber-jabber. Let’s go and make that that fathead pizza. So, we’re going to start by taking 100 grams of shredded mozzarella cheese, 1 tablespoon of cream cheese and then just put it in the microwave for one minute. Once it comes out, give it a good mix till it’s all incorporated together, then we’re going to add some salt, some garlic bread seasoning and our almond flour, and give that all a good whisk again, till everything is nicely incorporated then you microwave it for 30 seconds more Once that’s done, your going to add in that egg and you’re going to whisk, whisk, whisk everything in it so you get a nice lovely dough. And the first part of making the dough is over Now we’re going to get our baking tray with some parchment paper. I’m going to oil my hands so that I can handle the dough with ease and make a nice little circular shape on the parchment paper. Now it’s time to shape my door and I will make sure I wash my hands and my my hands are always wet while shaping the dough You can alternatively put another sheet of parchment paper on top of this and roll it out, or you can do my method of finger pressing. Either way is fine. Then I’m going to fork things up a little bit and just poke a few holes so that it that doesn’t bubble up in the oven. Once that’s done we’re going to put this in the oven for a good 15 minutes at 200 degrees Celsius to cook all the way through. Now that it’s done we’re going to flip it over, see it’s lovely and golden. Now we’re going to put our toppings on. I’m going to start with a lovely keto tomato sauce that I’m putting on, I’ll make it sometime in the future. Then I’m going to put some mozzarella cheese – lots of it – because i want to cheesy pizza. Then I’m going to top it with some ham. This is just some cooked ham, basically. And finally, some delicious pan-fried mushrooms. Once that’s done it goes in the oven for another 10 minutes or till the cheese’s is melted to your liking And there it is, our almond flour or fathead pizza crust with ham and mushroom topping is ready! Oh my god, that looks delicious and I’m just gonna top it with some fresh basil leaves because that will just take it to a whole new dimension. And our pizza is ready and that looks delicious. Fathead pizza, done! Time to taste Alright guys, it’s time to taste the fathead pizza and look who’s here with me: my wife, Deepti. So Deepti, are you ready to taste the pizza? And give us your verdict? Let’s dig in Why are you giving me the angry look? The crust is almost crunchy! You’re lying to me, right? I’m not lying to you. This can’t be keto bread No, this is the keto bread. This is bread Sahil, you’re lying to me there’s no way this is keto bread. It’s ridiculous! It’s exactly like bread. This is the fathead bread… I know! I’m surprised we didn’t discover this earlier because it is dee-licious! Dee-licious, like Dee-pti. Get it? It’s chewy, it’s crusty, they’re exactly like bread, OMG. So there you have it, the keto pizza fathead version a win! And I’ll see you want the next episode of Headbanger’s Kitchen. Cheers and keep cooking. And guys, if you liked this video, please give it the thumbs up, subscribe to our YouTube channel, support us on Patreon if you like what we do and I will see you on the next episode, which I’ve already told you; I don’t know why I’m saying this again. Let’s go