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I spent nearly a week trying to figure out how to find the company named “Fathead”. From the pictures I saw on Instagram, they made an awesome looking low-carb dough that my Keto-friends were enjoying.
I realized after searching through the fathead hashtag, that fathead wasn’t a company, but a recipe.
What is fathead dough?
Fathead Dough is a grain-free and low carb dough made out of mozzarella cheese, cream cheese, seasonings, eggs, and almond flour.
You can use fathead dough for pizza, bagels or my Keto Philly Cheesesteaks. You can use it to make desserts as I did for these Maple Pecan Cinnamon Rolls.
But…does it taste like cheese?
I’ll be the first to admit that the ingredients in fathead 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.
If you haven’t made fathead dough, I encourage you to because it is super versatile. It can also be made very quickly in a microwave.
I tested several of these recipes and almost gave up because mine smelled good but tasted bland! I tweaked and tweaked to get this delicious crust!
My dough is a bit sticky, what should I do?
All almond flours are not the same so it’s possible to follow this recipe and get a sticky dough. When working with fathead dough, it’s important for it to not stick to your hands or parchment paper. To troubleshoot the dough when it is sticky, simply add 1 tbsp of extra almond flour at a time until you can roll it out.
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
- 1/2 tsp Sea Salt
- 1 egg 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 to the cheese and use the spatula to incorporate
- Add egg and almond flour
- Continue to fold the mixture together with the spatula until it looks like a lightly yellow ball of dough (4-5 minutes)
- Add the dough to a parchment lined baking sheet.
- Cover the dough with another slice of parchment paper and use your hands on 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)
- You can pair this crust with my other low-carb pizza recipes (Big Daddy & Buffalo Chicken).
Recipe Nutrition Facts
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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
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