As promised, here is my review of the Low-Carb Pizza Burgers that I made two weeks ago. The idea for this delicious low-carb recipe comes from HowToThisAndThat.com. I haven’t tried any of the other recipes from this site, but I’m glad I tried this one out. The rest of the family was glad too!
Difficulty Level: Normal Mode
While this recipe wasn’t too difficult to prepare, there were things that I had to tweak, and it took a little more prep work than something you can just throw together in a single pan. That said, it’s not so daunting that someone with a little less experience and a little extra time couldn’t figure out how to do it.
When the recipe says that it needs time to chill before you roll out the dough, take it at face value. Make the fathead dough in the morning and make the burgers in the evening. I did not follow this advice, and I paid for it in time and wasted cheese.
So make the Fathead ahead of time, and the rest of the prep is a total cinch. It’s basically browning your burgers, and then putting everything together. I made my burgers in the oven since I used frozen patties from Sam’s.
Getting Started on the Low-Carb Pizza Burgers
While my burgers were getting toasty in the oven, I started on the Fathead dough. If you have never tried Fathead dough, what are you waiting for? It’s incredibly delicious and can be used for a wide variety of meals. The Fathead dough consists of mozzarella cheese, cream cheese, egg, almond flour, and the Italian seasoning and garlic powder shown in the picture. The sauce and pepperoni were used to top the burgers.
Making the dough is not difficult, and surprisingly, it takes hardly any time at all. The problem I ran into was just how sticky it was.
Since I didn’t refrigerate the dough and I already had my burgers just about done, I decided to try to roll out it regardless. It didn’t work. I was severely disappointed that the dough recipe wasn’t working out, but I knew that it was through no fault of the recipe itself. It was just far too sticky to work with at all. What to do?
Make a version of the dough that I had worked with before, of course! I quickly pulled up the Fathead recipe I used when we made these:Same ingredients, different ratios. So I made the adjustments and got some new dough made up. It took two batches of the other dough to make enough for all four burgers, but the results were oh so worth it.
Putting it together
Once I got the dough made and rolled out, it was time to put together the burgers. This part was a bit of fun since I could have added other toppings if I wanted to, but the pepperoni just seemed right to use. Each burger got a spoon of pizza sauce, three pepperoni slices and a sprinkle of mozzarella before being enveloped in the dough. Then on went three more pepperoni slices and a little more cheese. Oh yes, this is my kind of recipe.
Into the Oven
I was still a little skeptical about Fathead dough when I made these. When I made the pigs in a blanket I wasn’t very hungry, so I wasn’t sure if it was the dough, or just not wanting to eat that put me off. After these came out of the oven, the smell alone was enough to make my stomach growl.
The dough turned out firm enough that we could pick these up to eat them rather than use a knife and fork like I thought we would need. It was kind of like a cross between the most delicious hot pocket ever and a crazy good calzone. Either way, it was definitely a keeper of a recipe. Next time, I’ll make the dough in the morning and see how it turns out. But if you’re in more of a hurry, or don’t want to make anything ahead, the other Fathead recipe works just fine.
Rating of Low-Carb Pizza Burgers:
Three yums and a definitely will make again. Success!