Ingredients

1.

Almond flour
0.5 cup
2.

Yeast
0.25 tsp
3.

Salt
1 dash
4.

Mozzarella cheese
0.5 cup, shredded
5.

Cream cheese
1 oz
6.

Raw egg, white
1 large
7.

Marinara sauce, store bought
0.25 cup
8.

Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
4 oz
9.

Pepperoni
2 oz
10.

Basil
4 leaf
11.

Salt
1 dash
12.

Black pepper
0.13 tsp
13.

Oregano, dried
0.25 tsp
14.

Thyme, dried
0.13 tsp
15.

Garlic powder
0.13 tsp
16.

Crushed Red Pepper Flakes
0.13 tsp
17.

Butter, unsalted
1 tbsp
18.

Cream cheese
1 oz
19.

Almond milk
0.5 cup
20.

Mozzarella cheese
0.5 cup, shredded
21.

Shirataki Noodle
1 package
22.

Butter, unsalted
1 tbsp
23.

Italian seasoning
0.13 tsp
24.

Garlic powder
0.13 tsp
25.

Parmesan cheese
0.5 tsp, grated

Instructions

1.
Make the fathead dough for your beer nuggets in advance by combining almond flour, salt, and yeast in a large mixing bowl. In a different heat-safe bowl, combine mozzarella and cream cheese. Microwave the cheeses until they re both melted, and stir them together until combined. Once the cheeses are combined, stir an egg white into them until the cheese separates and comes back together as it emulsifies with the egg. Stir the cheese and egg mixture into the mixing bowl until you have a sticky dough ball form.
2.
Make sure the dough is mixed enough that you don t see any streaks of white in the dough. Then, cover the bowl with a piece of plastic wrap, and set the bowl aside on your counter for 30 minutes. Let the dough sit undisturbed as the yeast comes alive. Your dough won t rise, but you should see some moisture build-up on the plastic wrap and smell the fragrant yeast to know things are working. Once the dough has sat for 30 minutes, set the bowl in your refrigerator to chill until it s time to use.
3.
While the fathead dough is resting on your countertop, prepare the pizza pasta. Prepare an 11x7 glass baking dish (for 4-6 servings) by spreading the marinara sauce across the bottom in a thin layer. Chop mushrooms and thin-sliced pepperoni, and arrange the chopped pieces across the bottom of the pan too. Sprinkle chopped basil, salt, pepper, oregano, thyme, garlic powder, and red pepper over the ingredients. Set this pan aside for later on.
4.
Make the cheese sauce by melting the first amount of butter in a pot over low heat on the stove. Stir cream cheese into the melted butter continually until the cream cheese and butter are melted and emulsified. Pour almond milk into the pot, and bring the pot to a simmer while you stir the butter and cream cheese into the almond milk. Once the liquid is hot, reduce the heat back down to a low setting, and stir mozzarella cheese into the sauce until it s melted, thick, and creamy.
5.
Remove the sauce from the heat. Turn on the oven to preheat to 350 degrees. Prepare the shirataki noodles by draining them from their packaging, rinsing the noodles, and draining them once more. Add the noodles to the cheese sauce, and fold them over in the pot until you have a cheesy mozzarella pasta. Pour the hot pasta and sauce into your glass baking dish from Step 1, and spread it over all the chopped ingredients in a thick layer. The steam from the hot pasta should immediately begin cooking your mushrooms in the pan.
6.
Cover the pan in aluminum foil and place it in your oven. Bake the pasta for 30 minutes. Then, remove the foil and bake uncovered for another 20+ minutes. The liquid will evaporate, the pasta will thicken, and you should see significantly golden brown edges around the pan. If you like a crunchy baked top, you can set the pan under your broiler at your discretion. When the pasta is finished, you can let it cool on your stovetop.
7.
While the pasta is in the oven, you can check the fathead dough to see if it s chilled. When the dough is ready, line a large sheet tray with parchment paper. Pull the bowl of fathead dough from your refrigerator, and start scooping ~½ tablespoon portions of dough into the lined tray. Each portion will be just a little less than ½ tablespoon, and you don t have to roll or smooth the dough out. Once done, you should have about 4 pieces of beer nuggets per serving portioned.
8.
Place the beer nugget tray in your oven (yes, they can share the oven with the pasta), and bake for only about 10 minutes. After 10 minutes, melt the second amount of butter and brush it liberally over each nugget. Sprinkle pinches of italian seasoning, garlic powder, and parmesan cheese over each nugget, and return the tray to the oven. Bake for another 15 minutes until the beer nuggets are golden brown, spongey, and easily release from the parchment paper. Serve the beer nuggets with each scoop of baked pizza pasta.