I was looking for a recipe to use with leftovers and I came across Fathead dough on Ditchthecarbs.com. Has anybody ever tried this stuff? It looks really good. There are tons of keto recipes on the site with pics. They even have a low carb kids section, which is awesome, because I've been omitting bread from most meals and I make some weird combos now. ?

I will be trying this next week, as soon as my new pizza stone arrives from Amazon. I will keep you posted.

I eat it maybe once a quarter. It is too high in calories for the losing phase and very heavy in the stomach. If you are almost at goal or at goal with a good maintenance calorie level, something over 1400, it is great.

Other than that, Flat Out Bread, light Italian is better for making pizza. Or just make low carb skillet pizza.

1 minute ago, OutsideMatchInside said:

I eat it maybe once a quarter. It is too high in calories for the losing phase and very heavy in the stomach. If you are almost at goal or at goal with a good maintenance calorie level, something over 1400, it is great.

Other than that, Flat Out Bread, light Italian is better for making pizza. Or just make low carb skillet pizza.

I have to agree with this. I tried a low carb tortilla that had a good amount of protein 6g, and it was way too filling for my sleeve. I will try again in 6 months.

Well fathead is heavier than a tortilla or flatbread because it is just cheese, egg and almond meal. So you are basically making pizza on a brick of cheese. It is literally heavy and sits in the stomach like a brick.

Flat bread crisps to the point of being like crackers so it breaks down very easy.

No one really should be eating stuff like this before 6 months but just because of the calories etc, it should be saved for close to goal.

Edited July 13, 20179 yr by OutsideMatchInside

Fathead is a good recipe - nice flavor and good substitute for regular crust. Made it several times pre-op. Haven't tried it post-op. It can be dense...

I have never tried this, but was told by my NUT said it was extremely dense and too heavy for your pouch. Maybe oneof those fLatout breads would be better for your pouch?

Edited July 14, 20179 yr by SleeveDreamer

Sleevers don't have pouches...

21 minutes ago, OutsideMatchInside said:

Sleevers don't have pouches...

I realize that. i have been sleeved also. I meant she said it would be too dense and heavy for either sleeve or pouch.

If someone is over a year, probably not. Probably not even at 6 months. It is dense because it is basically solid cheese, but the density isn't the issue, since you really eat one piece of fat head and that is it.

The calories are too high for a sleever, when there are better lower calorie options.

I like fathead, I make it. I have the calories to spare so it is okay for me. I would just caution people from making it a staple in their eating when they are trying to drop weight. 4 ounces of steak is a better lower calorie option.

Went shopping today, bought the ingredients, waiting for my pizza stone, really looking forward to this. One piece has 220 calories. I don't think it's going to kill me to eat a slice and freeze the rest.

I investigated the Flatouts. They sell them 8 to a package. I'll never finish such a large package before it goes bad. And I'd rather not have the carbs,

I'll keep you posted, should be the middle of next week.

Flatouts last for over a month and you can freeze them.

The crisp up perfectly on a pizza stone.

@gwbicster You are barely a month from surgery neither are appropriate food choices for you. You seem hell bent on sabotaging yourself almost every post I read from you is one bad choice after another. You have a new baby stomach it can not handle this stuff and even if it is, it shouldn't.

On ‎7‎/‎13‎/‎2017 at 4:44 AM, gwbicster said:

I will be trying this next week, as soon as my new pizza stone arrives from Amazon. I will keep you posted.

I agree that I think it is odd you are allowed bread or pizza crust at this early stage. My surgery was 6/12 the day after yours, and I am not allowed bread until August 12, regardless of RNY or VSG. Bread is very soft and can swell into your staple line and it takes awhile for that to heal. Be careful.

It's not bread it's a "crust" made out of almond flour and cream cheese.

I realize that, but it still can swell.

I wasn't aware of that. I'll have to research that some more.