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When I first started keto, I spent nearly a week trying to figure out how to find the company named “Fathead” that made low-carb pizza dough. I realized after searching through that it was a recipe. Since most options were lacking flavor, I tweaked the basic Fathead Pizza Dough recipe to make it my own. Now, I use it in everything from pizza to keto bagels, and cheesesteak pockets.
Why Make This
- Add flavor: when I first tried fathead dough, I was a bit disappointed because it didn’t really taste like anything. This recipe adds some seasoning and flavor!
- Give an easy unprocessed keto pizza crust option: one of the simplest ways to follow keto, especially for weight loss, is to skip processed foods. Though, there are keto pizza crusts that you can buy, many contain weird ingredients. This recipe is what I’d describe as “back to the basics”. It includes simple real food ingredients.
What is Fathead Dough Made Of?
- Mozzarella Cheese: fathead dough uses shredded, low moisture mozzarella. Cheese that is brined or comes in a ball does not work for this recipe.
- Cream Cheese: I’m using full-fat cream cheese.
- Egg: I use a large egg.
- Almond Flour: I’m using super-fine blanched almond flour
- Spices: I’m using garlic powder, Italian seasoning, sea salt as well as the Trader Joe’s Onion salt. If you don’t have that onion salt, I provided an alternative in the recipe card using pantry spices because that onion salt isn’t like others.
You can tailor your fathead pizza to meet your needs, but I’m including some options below.
- Meat Toppings: I often use pepperoni, but you could also use seared chicken or Italian sausage.
- Pizza Sauce: I added tomato basil sauce that I picked up from the store, but you could use pizza sauce, keto marinara sauce, or keto alfredo sauce.
- Cheese: I like using pizza cheese blend, which is a combination of cheeses or shredded mozzarella
- Vegetable Toppings: I’m using thinly sliced green bell peppers, red onions, and mushrooms. You can also add black olives, tomatoes, broccoli, and fresh basil.
How to Make Fathead Dough Pizza
- Preheat your oven and melt the cheeses: this will require a few rounds in the microwave
- Add in remaining ingredients and form your dough.
- Allow the dough to chill, roll it out, and pre-bake it.
- Assemble your pizza and bake to melt the cheese and cook the dough through!
Top Tips & FAQs
- Allow the dough to chill: since fathead pizza dough is made of cheeses, putting it in the refrigerator to chill will allow it to be easier to manage for rolling.
- Add more almond flour if it’s sticky: When working with fathead dough, it’s important for it to not stick to your hands or parchment paper. So, you may need more almond flour depending on the almond flour you use. Before chilling the dough, it should be an even ball. If your dough is sticky, simply add a tablespoon of extra almond flour at a time until it’s smooth.
Fathead Dough is a grain-free and low carb pizza dough made out of mozzarella cheese, cream cheese, seasonings, eggs, and almond flour.
The dough was referenced in the 2009 documentary called Fat Head.
I’ll be the first to admit that the ingredients in fathead pizza crust don’t sound all that appealing. In fact, one of the most asked questions that I get is whether it tastes like cheese. Believe it or not, fathead dough doesn’t taste like cheese. The included cheeses are so mild in flavor that they tend to take on the flavor of whatever you season it with.
Yes – you can. I personally do a more shallow fry though when making my Philly Cheesesteak pockets, since it doesn’t require you to cover the pockets in oil.
Recipes to Enjoy This With
More Keto Fathead Dough Recipes
You can use this dough to make pizza, but there are so many other options. Some dishes that you can create with fathead dough are below:
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Fathead Pizza Dough
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
- 1.5 cups shredded mozzarella cheese, low moisture
- 2 oz Cream Cheese, cut into chunks
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian seasoning
- 1.5 tsp onion salt, I use the one from Trader Joes because it has a blend of onion powder, salt, and parsley. It is also pretty low in salt. If you don't have that one – you can substitute – 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/4 tsp parsley.
- 1/2 tsp Natural Ancient Sea Salt
- 1 Eggs, beaten
- 3/4 cup Almond Flour
- Preheat your oven to 425 degrees
- Add mozzarella and cream cheese to a medium sized microwave safe bowl
- Heat the cheese for 45 seconds
- Use a mixing spatula to give the cheese a quick mix
- Heat the cheese mixture again for 45 seconds
- Add seasonings, almond flour and egg to the cheese and use the spatula to incorporate
- Continue to fold the mixture together with the spatula until it looks like a lightly yellow ball of dough (4-5 minutes)
- Optional: cover your dough with plastic wrap and allow your dough to chill in the refrigerator for 10 minutes.
- Add the dough to a parchment lined baking sheet.
- Cover the dough with another slice of parchment paper and use a rolling pin to roll the dough thin
- Remove the top layer of parchment paper and poke holes in the rolled dough with a fork
- Bake in the pre-heated oven for 5-6 minutes (the bottom should be golden)
- Add toppings and cook for an additional 5-6 minutes (the cheese needs to melt)
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!