By Lina | Recipe/DIY Content Creator
May 03, 2023 @ 9:00 AM MDT
Fathead Pizza Dough
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
Ingredients
- 3/4 cup almond meal/flour
- 1 and 3/4 cups mozzarella cheese, shredded
- 2 tablespoons cream cheese (1 oz.)
- 1 egg
- pinch of salt
- 1/2 teaspoon Italian seasoning
- Desired pizza toppings (tomato sauce, mozzarella cheese, pepperoni, mushrooms, bell peppers, etc.)
Directions
1
Preheat oven to 425 degrees F.
2
Combine almond flour and mozzarella cheese in a microwave safe bowl. Add in cream cheese and cook in the microwave for one minute. Stir and then cook for an additional 30 seconds in the microwave.
3
Mix in egg, salt, and Italian seasoning. Stir to combine.
4
Shape dough into a ball and place between two pieces of parchment paper.
5
Use a rolling pin on top of the parchment paper to roll the dough in a circular shape, or you can opt to use your hands like Collin does. Mine was more of an oval shape.
6
Remove the top parchment paper and slide dough onto a baking sheet or pizza stone. Bake at 425 degrees in the oven for 12-14 minutes until slightly browned.
7
Add any desired pizza toppings, cheese, and sauce you’d like to the top of the crust. (Keep in mind, if using raw meat you’d want to cook it first before putting on pizza.) Continue cooking in the oven for 5 minutes until cheese melts. Makes about 8 slices.
Nutrition Information
Yield: 8 servings, Serving Size: 1/8 slice (dough only)
Amount Per Serving:167 Calories | 12.4g Fat | 3.2g Total Carbs | 1.2g Fiber | 0.9g Sugar | 8.6g Protein | 2.0g Net Carbs
Brought to you by Hip2Keto.
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Thanks to this fathead dough recipe, I love pizza night again!
I know what you’re thinking – keto pizza dough made out of mozzarella cheese and almond flour?!
This keto fathead pizza dough recipe is super simple to make with just a few ingredients. Plus, the texture is not only chewy like normal pizza dough, but it’s also sturdy enough to pick up a piece to eat! 🍕
Fathead doughis a very popular low-carb recipe idea and has been a long-time favorite among several of my fellow Hip2Keto sidekicks!
Hip tips when making fathead dough for pizza:
- I’ve read that you can substitute 1/4 cup of coconut flour instead of almond flour as an option for those with nut allergies, though this could result in a slightly drier dough.
- Instead of making 1 large pizza, you can divide the dough and make smaller, personalized pizzas.
- This fathead dough also makes delicious garlic bread, as well as a bread substitute for other recipes!
- If adding veggies to your pizza, I suggest dicing bell peppers and mushrooms and sauté them first on the stove before topping the pizza (but just personal preference). Note that the nutrition info is just for the crust and not the toppings as they vary.
- This fathead dough can also be refrigerated or frozen if you’d like to prep a few balls of dough ahead of time to have them available when you’re ready to bake. Be sure to let the dough thaw completely before rolling out and/or baking.
Collin whipped this pizza up awhile back onFacebook alongside Stetson, and it’s pretty clear how tasty it can be. She even shared some great tips to make it perfect!
Collin’s fathead pizza dough recipe tips:
- Be sure to add seasonings (like garlic powder, Italian seasoning, and salt) to the crust to add a burst of additional pizza flavor.
- Use either a silicone baking mat or parchment paper (and add a touch of oil) to make sure the crust doesn’t stick to your pan.
- Flatten out the dough on parchment paper, then put a lightly oiled piece of parchment paper over the top of the dough and press down with your hands versus a rolling pin. You can totally use a rolling pin as Lina does, however, I find using my hands helps to get the crust nice and thin which makes for a crispier crust.
- Cook the crust to the point where it’s well done (not burnt, but brown in spots) to make sure the base will be firm enough to support your favorite toppings.
- Be sure to let the pizza rest before eating. If you like a pizza that you can pick up with your hands, then keep in mind that letting it rest will create a much firmer crust.
Fathead Pizza Dough
yield: 8 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES
This is the yummiest and easiest to make keto pizza dough, EVER!
Ingredients
- 3/4 cup almond meal/flour
- 1 and 3/4 cups mozzarella cheese, shredded
- 2 tablespoons cream cheese (1 oz.)
- 1 egg
- pinch of salt
- 1/2 teaspoon Italian seasoning
- Desired pizza toppings (tomato sauce, mozzarella cheese, pepperoni, mushrooms, bell peppers, etc.)
Directions
1
Preheat oven to 425 degrees F.
2
Combine almond flour and mozzarella cheese in a microwave safe bowl. Add in cream cheese and cook in the microwave for one minute. Stir and then cook for an additional 30 seconds in the microwave.
3
Mix in egg, salt, and Italian seasoning. Stir to combine.
4
Shape dough into a ball and place between two pieces of parchment paper.
5
Use a rolling pin on top of the parchment paper to roll the dough in a circular shape, or you can opt to use your hands like Collin does. Mine was more of an oval shape.
6
Remove the top parchment paper and slide dough onto a baking sheet or pizza stone. Bake at 425 degrees in the oven for 12-14 minutes until slightly browned.
7
Add any desired pizza toppings, cheese, and sauce you’d like to the top of the crust. (Keep in mind, if using raw meat you’d want to cook it first before putting on pizza.) Continue cooking in the oven for 5 minutes until cheese melts. Makes about 8 slices.
Nutrition Information
Yield: 8 servings, Serving Size: 1/8 slice (dough only)
Amount Per Serving:167 Calories | 12.4g Fat | 3.2g Total Carbs | 1.2g Fiber | 0.9g Sugar | 8.6g Protein | 2.0g Net Carbs
Brought to you by Hip2Keto.
No joke — this fathead dough is so YUMMY!
So many Hip2Keto readers have told us that this is their favorite recipe for keto pizza, and I agree – it’s pretty amazing. I love that you can customize it by adding any keto-friendly topping to the crust you love.
Fat head pizza is a filling meal that’s super satisfying, easy to make, delicious, and something my picky eater kids can get excited for. Enjoy!
About the writer:
Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.
