Shirtless Chef Recipe: Pizza that sends out for you – Supreme Fat Head Pizza

Local fitness enthusiast Jason Murphy remakes favorite meals of his youth into healthy dishes. See the full list of his recipes at www.mysaline.com/shirtless.

I used to have an All State Letterman jacket covered in patches for blowing diets. I would eat healthy for a few days, and then some high calorie junk food meal would come along and derail everything. These usually happened at work or family functions with a high dose of peer pressure.

I’m sure you are familiar with the phrase “Come on, one time won’t kill you! Eat up!” The problem is that the work birthdays and luncheons, family functions, and eat outs with friends seemed to happen so often, those “one times” add up in a hurry. I used to work at a place that always seemed to provide a pizza lunch at least once a month. I’d be on a good roll with eating less, and the next thing I know, I’m bombarded with the smell of piping hot pizza and the diet is gone. I’d eat until I was sick, because, hey – free pizza – and then that would lead to feeling like a failure, which led to even more eating.

It was a cycle I’m sure many of you have been on yourself. Once the diet is blown, it’s easy to just consider it done and overeat for the next few days, weeks, or even months. It wasn’t until I decided the whole “one time won’t kill you” was killing me, diet-speaking at least. I had to learn to say no, mean it, and not care about everyone suddenly making it their business to increase my pizza slice intake. To do that, it also helps to feel like you’re not missing out. Pizza is no exception. It can be made with healthy, clean ingredients, and not only does it fit a healthy lifestyle, it’s actually pretty fun to make.

I know it’s popular with keto style diets to order take out pizza, pull the toppings off, and leave the crust behind. The problem is that take out places are not using quality meats and grass fed sources, and the greasy mess being pulled off those pies are not the healthy fats that should make up a diet. Those are more the fats that should grease a door hinge on a rusted farm truck. There can also be some extremely scary ingredients hiding out in the dough, especially the frozen pizza’s lurking in your mega mart freezers. Here’s the ingredients list from a very popular frozen pizza option:

Enriched Flour (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Tomato Puree (water, tomato paste), Imitation Mozzarella Cheese (water, palm oil, rennet casein, modified potato starch, vegetable oil [soybean, high oleic soybean and/or canola oil], potato starch, sodium aluminum phosphate, potassium chloride, salt, citric acid, sodium phosphate, sodium citrate, potassium sorbate [preservative], titanium dioxide [artificial color], maltodextrin, magnesium oxide, zinc oxide, riboflavin, Vitamin A palmitate, Vitamin B6, Vitamin B12), Vegetable Oil, Rehydrated Fat Free Mozzarella Cheese (water, skim milk, cheese cultures, salt, enzymes, citric acid, Vitamin A palmitate, Vitamin B6). Contains less than 2% of: Modified Corn Starch, Sugar, Salt, Dried Yeast, Rehydrated Enzyme Modified Cheese (water, milk, cheese cultures, salt, enzymes), Defatted Soy Flour, Dextrose, Spice, Monocalcium Phosphate, Baking Soda, Beet Powder (color), Citric Acid, Malic Acid, Xanthan Gum, Sorbitan Monostearate, Maltodextrin, TBHQ (preservative), Ascorbic Acid, Natural Flavor.

There are a lot of big words in there. Many of them seem like a chemical ooze that would turn an ordinary box turtle into a wise-cracking teenager with a righteous jump-spin-back-kick and a proficiency at working nun-chuks . One word all frozen pizzas should scream is sodium, and I mean so much that one slice of a frozen pizza can have more salt than an entire pizza from a take out place. They will also have hidden trans fats, which they get around from listing with some help from the good old FDA and some Boss Hogg like legal weaseling. So making your own healthy version seems not only fun and incredibly tasty, it also seems almost necessary compared to the other options.

I use a fat head dough that is very popular on the interwebs with the low carb community. Most recipes need some tweaking or outright re-tooling, but fat head dough works every time. The key to this recipe, however, is this is the one where you can’t skip out on the grass fed cheese. Whole Foods is going to be a required trip for this pizza. Cheese has a lot of saturated fats, and regular grain fed feed-lot dairy is just not a healthy option here, as the base of this dough is cheese. Pick your meats as unprocessed as possible, and your cheeses grass-fed, and this pizza will leave you ready to play a game of football instead of falling asleep on the couch watching it. I make a Supreme version here. but of course, the great thing about making pizza is you control the toppings, so build it like you like it. Just make sure the options are clean, not processed with chemicals, and you can’t go wrong. It’s best to weigh your ingredients with a kitchen scale, but I also include the cup measurements if you don’t have one…but go get one.

Dough Ingredients:

170 grams grated grass fed mozzarella (1 3/4 cups)
85 grams almond flour (3/4 cup)
30 grams grass fed cream cheese (2 tbsp)
1 chicken egg
1/4 tsp salt
1/4 tsp pepper
1/4 tsp onion and garlic powder
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried basil

Sauce Ingredients:

1/2 cup tomato paste
4 tbsp water
1/4 tsp salt
1/2 tsp pepper
1/4 tsp onion and garlic powder
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried basil

Topping Ingredients:

1 lb free range ground turkey
1 package unprocessed pepperoni
1 package organic baby bella mushrooms
1 green bell pepper
1 red onion
Sliced black olives
1/2 tsp salt
1/2 tsp pepper
1/2 tsp onion and garlic powder
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp dried basil
Grass fed shredded cheese – pizza mix

Step one: The Toppings

Wash and dry your veggies of choice, and dice accordingly. Here I’m using mushrooms, green bell pepper, red onion, and pre-sliced olives:

I like a hearty pizza, so I do a rough chop:

Step Two: The Meat

Start the turkey meat in a cold pan with non-stick:

Mix with the spices, and brown over medium heat. Once most of the pink is gone, add the veggies and cook with the meat until soft. Drain in a strainer, squeezing with a large spoon to get as much liquid out as possible, then return to the pan and cover to keep warm:

Step Three: The Sauce

Squeeze out 1/2 cup of the tomato paste in a saucepan, and add the water and spices, mix well and just warm over low heat to incorporate the flavors:

Step Four: The Dough

Mix the shredded cheese and almond flour in a microwave proof bowl. Add the cream cheese on top:

Nuke it for one minute, stir until well combined, then nuke it for 30 more seconds. Stir again, then add the spices and the egg. I like to wear latex gloves with a hit of non-stick spray to work the egg into the dough until well combined:

Fit a piece of parchment paper to a large baking sheet, place it on the counter and hit it with non-stick, slap your dough ball down, spray another piece of parchment paper and lay on top. Use a rolling pin to roll the dough out thin and flat:

Place the parchment paper on the cooking sheet and bake at 425 degrees for 10 minutes, but watch it carefully because fat-head dough can burn in a hurry, especially if it has thin spots. Rotate the pan if needed. After 10 minutes, flip the dough onto another piece of parchment and bake the other side for an additional 5-10 minutes. You can also turn on the broiler to brown it up to your liking, just watch constantly or you will be left with a charcoal lump before you know it.