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This Fathead Pizza Dough is full of simple ingredients and spices. It’s the perfect keto pizza crust when you want to make something easy at home.
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 Keto Pizza Crust
- Add flavor: when I first tried fathead dough, I was a bit disappointed because it didn’t really taste like anything. However, 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 or low carb pizza crust that you can buy, many contain weird ingredients. This keto pizza crust recipe recipe is what I’d describe as “back to the basics”. It includes simple, real food ingredients. Make this fathead pizza crust recipe for pizza night, or for your lunchtime pizza cravings on the weekends.
- Low-carb friendly pizza for the whole family: Whether you follow a keto diet, low carb lifestyle or not, this fat head pizza crust is a healthy, great option to make as your pizza base, compared to regular pizza dough. So, add this to your list of low carb recipes!
Ingredients Needed
This fathead keto pizza crust includes common ingredients. You should know though that even though it is made with cheese, it doesn’t taste like it.
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.
Pizza Toppings
You can tailor your fathead pizza to meet your needs, but I’m including some options below.
- Meat Toppings: I often use pepperoni, which is one of my favorite toppings, 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 your favorite low carb 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, fresh basil, or whatever your favorite pizza toppings may be.
How to Make Fathead Dough Pizza
- Preheat your oven and melt the cheeses: this will require a few rounds in the microwave. Be sure to use your microwave-safe bowl for this.
- Add in remaining ingredients and form your dough.
- Allow the dough to chill, roll it out, and pre-bake it on a pizza pan, pizza stone, or baking sheet.
- Assemble your pizza by adding toppings and bake it 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.
- Optional: For me, once the pizza reaches a beautiful golden brown color with melted cheese to my liking, I take it out to enjoy!
- Optional: If you love thin crust pizza, for best results, roll your pizza dough out more with a rolling pin.
How to store Leftover Keto Pizza Dough
If you have any leftover fat head dough, the best way to store them is in an airtight container or plastic wrap for the next day, or put it inside of a freezer bag and in the freezer for next time.
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
Enjoy this keto pizza crust recipe with any of these sauces, toppings, or side dishes.
More 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 (Keto Pizza Crust)
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
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
Instructions
- 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)
Nutrition Details
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!
Brenda says
I live in thevrockie mountains of Canada. I followed your recipe to a T. But it woul not hold together. So I added another egg helped. But when it cooked it was still very dry
Davinah says
Hi Brenda!
That’s really interesting. Since this recipe is mostly cheese and fat, I’m not sure why it wouldn’t hold or would come out dry. In fact, it’s usually the case that it’s sticky and some have to add more almond flour. If you want to tell me more or think through your experience, then feel free to send me an email.
Best,
Davinah