Ingredients

1.

Almond Flour
1 cup
2.

Salt
⅛ teaspoon
3.

Baking Aids Xanthan Gum by Bob's Red Mill
1 teaspoon
4.

Raw Egg
1 large
5.

Cream Cheese
1 ounce
6.

Mozzarella Cheese
1-½ cup, shredded
7.

Onion Powder
¼ teaspoon
8.

Garlic Powder
¼ teaspoon
9.

Sesame Seeds
¼ teaspoon, whole pieces
10.

Raw Egg
1 large
11.

Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
2-½ ounce
12.

Olive Oil
1 tablespoon
13.

Marinara Or Spaghetti Sauce Commercially Prepared
6 tablespoon
14.

Oregano, Dried
¼ teaspoon
15.

Parmesan Cheese
2 teaspoon, grated

Instructions

1.
At least 2 hours before you want to bake your bagels, make the Fathead Dough. In a mixing bowl, combine the almond flour, salt, and xanthan. Whisk the egg together and stir into the almond flour. Set the bowl aside. In a pot over low heat, melt the mozzarella and cream cheese together until you have a smooth, creamy, melted cheese.
2.
Let the melted cheese cool for 30 seconds off the stove. Then, mix the melted cheese into the almond flour bowl. Mix and knead the wet dough until all the yellow and white streaks are gone. Wrap the dough in plastic wrap and cool in your refrigerator for at least 2 hours before continuing.
3.
When it time to bake the bagels, preheat the oven to 375 degrees. Divide the dough into 4 portions. Use your thumb and fingers to press a hole into the center of each portion of dough and pinch the dough into a bagel shape about 3 inches wide. Arrange the bagels on a sheet tray lined with parchment paper. Spray the top of each bagel once with a spritz of pan spray, and sprinkle half the onion powder, garlic powder, and sesame seeds over the bagels. Flip them over. Then, whisk together a second egg and brush it lightly over the clean top and sides of the bagels. Sprinkle the remaining onion powder, garlic powder, and sesame seeds over the bagels.
4.
Bake the tray of bagels for 25 minutes until the tops are golden brown, just like a bagel. Set the bagels aside to cool once done for about 10 minutes. They ll need to be cool enough for you to touch. Slice each bagel through the middle and lay the bagels open with the insides facing up on the sheet tray. Place the bagels back in your oven for 5 minutes. This additional 5 minutes will finish off the cooking of the doughy centers and give the edges crisper doneness as if you were toasting them.
5.
While the bagels are baking for the first 25 minutes, you can make the vegetarian pizza topping. Mince cremini mushrooms into small pieces. The finer the pieces, the better it will be for pizza bagels. Toss the minced mushroom together with the olive oil in a pan over medium heat. Sautee the mushroom until just tender. Then, reduce the stove to low heat and stir in the marinara and oregano. Let the ingredients cook together for an additional 1-2 minutes over low heat. Set this topping aside to cool for the next step.
6.
Leave your oven on and turn the broiler onto high when the open-faced bagels are done toasting. Use a spoon to spread the mushroom topping over each bagel slice, spreading it to the edges. Sprinkle about teaspoon of grated parmesan over each pizza bagel. Set the pizza bagels under your broiler for just 3 minutes or until the cheese melts and turns barely golden brown. You can add any additional toppings or seasonings at this point at your discretion. Serve warm. The recommended serving is 2 pizza bagel slices (1 whole bagel).