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Old 11-03-2017, 07:09 AM   #1
Its me - WENDALINA
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Freeze Fat Head pizzas?

Here is the recipe:
FAT HEAD PIZZA CRUST
6 ounces mozzarella cheese, shredded (1 1/2 cups)
3 ounces almond flour (3/4 cup)
1 ounce cream cheese (2 tablespoons) *
1 egg
Garlic salt, to taste
Toppings **

Combine the mozzarella, almond flour and cream cheese in an 8-cup measuring cup or a large microwave-safe bowl. Microwave on HIGH for 1 minute. Stir then microwave again for 30 seconds more. Stir in the egg and a little garlic salt until it has the consistency of soft bread dough. With wet hands, pat the dough into an 11-inch circle on a parchment-lined pizza pan or make a rectangle on a lined baking sheet. Don't pat the dough too thin or it might burn. Dock the dough by pricking it all over with a fork. Bake the crust at 425║ for 12 minutes until brown but not too dark.

Add the toppings of your choice and bake about 10 minutes to melt the cheese.
****************
Ok so the question is, can I make a few of these and freeze them for nights that are crazy busy? Would I bake the crust add toppings then freeze or would I bake it all then freeze?
Thanks!!!!
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Old 11-03-2017, 08:20 AM   #2
Dottie
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Yes, they freeze well
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Old 11-03-2017, 09:03 AM   #3
Its me - WENDALINA
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Thanks Dottie! Should I bake it then add toppings and freeze - kinda like a frozen pizza would be? Or do the whole thing and bake it then freeze

Thanks!
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Old 11-03-2017, 12:52 PM   #4
Dottie
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I baked mine then froze them, no toppings. They thaw fast too
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Old 11-03-2017, 01:00 PM   #5
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From Reddit:

"Yes, I bake it in individual servings, then put them in a freezer bag. They bake back up pretty well I must say. Though I made the mistake once of leaving it out on the counter for about 20 minutes while my oven preheated. Don't do that. It was a little mushy. Preheat oven, remove from freezer, place toppings, reheat/bake immediately. I also froze tomato sauce in ice cube trays, so I always have that ready, nuke for 20 seconds, slather on pizza. Delicious."

"I make the crusts, in individual sizes, somewhere between a thin and hand tossed thickness, bake until just starting to turn a little golden, then let them cool enough that I can handle them with bare hands. I then throw them in a big ziplock bag with a piece of parchment paper between each crust. I'll make six or eight crusts at a time, then whenever I feel like Pizza, I pull out and assemble to everyone's specifications. I find it easier to just do crusts, because everyone in my family likes different things, but if everyone agrees on toppings and you have the room to store an assembled pizza that would be good too. I do second the advice to pull it out and get it in the oven quickly. Mine are usually still frozen going in and that seems to give the toppings time to cook without burning the crust. (I like my cheese on the overdone side)"
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