This Fathead Pizza is a low carb alternative for pizza cravings during keto, or great if you simply want to cut down on carbs. I share some tips for how to make the dough surprisingly easy to work with, and really delicious. This recipe is done in 15 minutes!
I first discovered Fathead Pizza when I did the Keto diet for the first time about a year ago. I was telling a friend about how I missed my comfort foods, and she told me I had to try Fathead pizza.That’s not a name you forget!
Of course it’s not a real Semolina Pizza Dough, but with the cheese and toppings, you don’t really notice. This still passes the test as one of the kids’ favorite foods, and they are plenty happy on pizza night.
Keto Fathead Pizza With Soppressata Recipe
It’s better than other alternative crusts – I’ve tried all the unconventional flour-free crusts out there, from cauliflower pizza crust to chicken crust pizza, and I think this fathead pizza crust is the best by far.
I’ve done many rounds of recipe testing – I played with ratios and ingredients from the original recipe for a full year. From the order in which I incorporate the ingredients and how I bake it, this is the final version that has become a somewhat regular treat for my family. It’s the ultimate keto pizza crust!
The dough is easy to work with – It’s surprisingly crust-like and easy to roll. I also include the weights for all the ingredients in case you have a scale (affiliate), as measuring is a little easier that way.
The Ultimate Guide To Fathead Dough
Use the right mozzarella – Here you’ll want to use the bagged and shredded “part-skim” mozzarella and not the fresh stuff that comes in a ball. Also, if you find yourself making this often, I suggest doing a taste test of the brands at your grocery and seeing which one tastes the best. I was absolutely astonished by how much more flavorful some of them were than others. Some were like tasteless shreds of rubber, while others had sweet dairy richness.
Work quickly – Because the dough is made with so much cheese, its texture will change as it cools. So have everything ready to go so you can execute the recipe.
Have any toppings ready – If you’re adding toppings that need to be pre-cooked, have that all ready to go before you start the recipe. Pre-saute peppers, mushrooms, or whatever you need.
This Fathead Dough Recipe Makes The Best Keto Pizza Ever
The photo in the left below is after one 30 second interval, and on the right you can see that it doesn’t look like it will come together, but trust me, it will!
Add blanched almond flour (and not almond meal, which tends to be more coarse), garlic powder, salt, and nutritional yeast to the dough:
Stir that around, and you’ll see on the photo below on the left, that it will probably become hard to stir at some point.
Keto Pizza (best Low Carb Crust!)
That’s when you should pop the dough back into the microwave for another 15-30 seconds, just enough to soften the cheese again (see below on the right):
At first it will seem that the egg won’t incorporate, but if you knead it for about 30 seconds, either with a firm spatula or by hand, the dough will accept that egg:
You can either do a big rectangle, a big circle, or even multiple circles for individual pizzas. Whatever shape you choose, I recommend making a thin crust pizza for best results.
Fathead Keto Pizza Dough (3 Way Recipe)
Keeping your keto pizza dough rounds or rectangle on the bottom piece of parchment paper, transfer to a baking sheet, or your pizza pan of choice.
A pizza stone is great if you have one, and is the best way to get the most crispy crust. If you’re using one, there is no need to keep the dough on the parchment.
After 7 minutes in the oven, the crust should be slightly golden on the bottom, and just starting to brown on the edges.
Keto Fathead Pizza Bbq Pulled Pork With Our Keto Bbq Sauce
Today I’m doing tomato sauce, cheese, and pepperoni, but you may like to try Buffalo Chicken Pizza toppings, or Caramelized Pear and Gorgonzola Pizza on top.
You will notice that the more “raw” side from before will now brown perfectly on the bottom, and the cheese on top should be melted with another 5 minutes in the oven:
Fathead Pizza is best served while it’s piping hot, while the cheese is melty and gooey. If you wait until it cools too much, it will start to get a bit rubbery and firm. So enjoy promptly, and I recommend only making as much as you’ll think you’ll enjoy, though I share instructions for storing leftovers below.
How To Make Fathead Pizza
See the full nutritional information in the recipe card below. If you are calculating net carbs, make sure to subtract the fiber from the total carb count.
Store in an airtight container, placing pieces of parchment paper in between slices to prevent sticking. Then place in the fridge for up to 5 days.
Place in an airtight container, with pieces of parchment paper in between slices, which will prevent them from sticking together. Freeze for up to 2 months.
Keto Fathead Pepperoni Pizza Using Coconut Flour
You can warm in the microwave for about 30 seconds, until the cheese is bubbly, or in a 350F oven for about 5 minutes, until the cheese is warm and melty.
**I love the flavor of nutritional yeast, so I add it for both flavor and also to fortify the dough with vitamins (I buy Bragg’s brand).
Storage: Leftovers may be kept in the fridge for up to 5 days, or in the freezer for 2 months. I recommend placing pieces of parchment paper in between slices, to prevent sticking.
Fathead Pizza Dough (keto Low Carb Recipe)
Reheating: Microwave for about 30 seconds, until the cheese is melted. Or place in a 350F oven for about 5 minutes, until the cheese is melted.
Calories: 374 kcal , Carbohydrates: 10 g , Protein: 24 g , Fat: 27 g , Saturated Fat: 8 g , Cholesterol: 100 mg , Sodium: 591 mg , Potassium: 180 mg , Fiber: 4 g , Sugar: 1 g , Vitamin A: 475 IU , Calcium: 514 mg , Iron: 1.7 mgFathead pizza dough is a low carb and keto dough that is perfect to use for pizzas and other bread recipes! Made with just 4 ingredients, the fathead pizza crust is perfect to satisfy all pizza cravings. 2 grams net carbs per serving.
Giving up pizza while on a keto diet is something I was NOT willing to do. If I could only eat one food for the rest of my life, it would have to be pizza. Luckily, my cravings are satisfied with this fathead pizza dough recipe.
Keto Go To Fathead Pizza Crust Recipe
This keto fathead pizza crust though will satisfy ALL your pizza cravings. I made this for a game night recently, and NO ONE could tell it wasn’t a traditional flour-based pizza.
Fathead pizza dough is a famous low carb and keto friendly dough made with shredded mozzarella and almond flour. When combined and gently kneaded, forms a durable dough.
I call this a magic keto dough because it is SO durable. It can be used to make a plethora of bread and baked goods, like bagels, pretzels, and even a pastry dough!
Keto Pizza Made In Just 10 Minutes (with Recipe Video)
If you are worried that your fathead dough will taste cheesy, nutty, or nothing like a pizza crust, you’ll be pleasantly surprised. There is NO strong almond flavor at all, and the cheese isn’t evident at all in the crust.
It reminds me of a classic pizza crust from either Dominos or Pizza Hut! Seriously, try it out on your friends and family and see if they can tell the difference.
Start by placing your almond flour into a large mixing bowl. Next, microwave your mozzarella cheese with Greek yogurt, until the cheese has melted. Moving quickly, add the melted cheese mixture into the almond flour, along with the egg, and mix very well, until completely combined. Using your hands, knead the dough until smooth. Form a ball of dough and transfer to a flat surface, lined with parchment paper. Place another piece of parchment paper over it and roll it out, until desired thickness. Place on a baking sheet or pizza tray, top with toppings of choice and bake for 12 minutes.
Fat Head Pizza With Pepperoni & Jalapeños
You can prepare the dough up to 5 days in advance and keep it refrigerated. Once ready to use, let it sit at room temperature for 30 minutes to an hour, or until durable enough to roll out.
If you’d like to freeze the uncooked dough, wrap the ball of dough several times in plastic wrap. Keep in the freezer for up to 2 months. Once ready to use, thaw it overnight in the refrigerator completely, before letting it sit at room temperature for around 30 minutes, before rolling out.
Fathead pizza crust is a low carb and keto pizza dough that is perfect for the ultimate thick and chewy pizza. No grains and no yeast needed, this dough takes less than 5 minutes to make.
How To Make Fathead Dough (even Without A Microwave)
TO FREEZE: Place leftover slices in a ziplock bag or covered with aluminum foil. Store in the freezer for up to 6 months.
Serving: 1 serving Calories: 243 kcal Carbohydrates: 5 g Protein:
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