Would you like a delicious, flourless, grain-free, gluten-free pastry? It used to be one of the things I made most often when I was following a Paleo diet. Actually, this isn’t my recipe. It’s a dough that Paleo followers around the world call “Fat Head.” This dough can be shaped in many ways. You can use it as a pizza base or as bread. I used the base dough and modified it slightly to my own taste. It became the healthiest way to satisfy my pastry craving. Because it contains good fats, it’s also very filling.

It’s made with only 4 ingredients.

Ingredients:

– 1 cup almond flour (available in the market now, but you can also obtain it by grinding almonds in a food processor)

– 1 cup grated cheddar cheese (or a fatty cheese like cheddar cheese. It won’t work with cottage cheese or similar types)

– 1 egg

– 1/2 packet baking powder

– A pinch of salt (if your cheese is salty, don’t add extra salt)

– 1 teaspoon mahlep (optional, but it gives a wonderful aroma)

Melt the grated cheese in a pan. Meanwhile, mix all the other ingredients in a separate bowl. Add the melted cheese, which should be liquid, to the other mixture using a wooden spoon. I recommend wetting the wooden spoon to prevent the cheese from sticking 🙂

Once all the ingredients are combined, wet your hands and form into balls. Arrange them on a baking sheet lined with parchment paper. Bake in a preheated 160°C (turbo oven) for 25-30 minutes until golden brown.

You’ll get a wonderful pastry that’s crispy on the outside and soft on the inside. You can see the texture below.

These ingredients make 6 pastries. You can double the ingredients if you like because you won’t be able to get enough of them 🙂 You can store the leftovers in the refrigerator. They become crispy again immediately when heated.

It makes a delicious breakfast dish with its accompaniments. And because it’s not high in carbohydrates, it doesn’t disrupt insulin and sugar balance. Since it’s gluten-free, it doesn’t upset the intestines. What more could you want, right? 🙂 Enjoy!

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