Looking for a Keto friendly, low carb pizza dough? Well Fathead dough is the delicious answer!
Whether you spell it Fathead or Fat Head, the dough is pretty much the same no matter who’s recipe you follow. However I’ve come up with a versatile Fathead Dough Recipe for those who prefer coconut flour over almond flour and visa-versa, as well as thick and thin crust pizza!
This dough is very easy to make with just 4-5 ingredients. You are gonna love the simplicity.
The dough just takes a few minutes to mix and press out on a pizza pan or baking sheet. Make sure you use parchment paper if your pan or baking sheet isn’t non-stick. I have brand new baking pans so my crust slides right off the pan for me when it’s time to slice it.
I just use my fingers to spread and push the dough out on my pan but you can also roll it out between 2 sheets of parchment paper. Whatever floats your boat.
If you are using coconut flour you will want to use 2 eggs because coconut flour is so dry and if you are using almond flour one egg will do.
Make sure the eggs are well mixed and that the cheese isn’t bubbling hot or they may scramble a little. Then you have a breakfast pizza, LOL!
Also don’t forget that you are baking the crust first then adding your toppings so don’t let your crust get too brown before adding the toppings. You only need to put it back in the oven for a few minutes to heat the toppings and melt the cheese. I always turn the broiler on for a minute or two at the end to get it to the golden brown yumminess I love.
Note: Toppings should be precooked not raw as they only go back into the oven just long enough to get hot and melty.
So here’s how you make this Fathead euphoria…
Fathead Pizza Dough
You don't have to do without pizza. This Fathead Pizza Dough is Keto-friendly and low-carb luscious! My versatile recipe gives you several options for both thin and thick crusts as well as the choice to use either coconut or almond flour. Even flax seed meal will work if you prefer.
- 1-1/2 cups Shredded Mozzarella Cheese
- 2 tbsp Cream Cheese cut in cubes
- 1-2 large eggs use 1 egg with almond flour and 2 eggs with coconut flour
- 1/3-3/4 cup Use 1/3 cup coconut flour or 3/4 cup almond flour *either or not both*
- 1/4 tsp Baking Powder Optional - use for thicker crust. Leave out for thin crust.
- Optional: garlic powder and/or Italian seasoning, sprinkle on or mix in.
Preheat oven to 400 degrees.
In a microwave bowl add mozzarella cheese and cream cheese. Microwave for 1 minute. Stir well. If not melted, microwave for another 30 seconds. Stir well.
Add your choice of coconut or almond flour and mix well. If you have trouble mixing, heat up just a bit and stir again.
Beat egg(s) with a fork and mix well with cheese and flour mixture. Be sure mixture is not hot enough to scramble eggs.
Using parchment paper or a good non-stick baking pan, roll or spread your dough out onto pan. You can roll between 2 sheets of parchment paper. If pressing with hands, be sure to oil your hands first.
Once you have it spread or rolled out and in the pan, dock the dough with a fork, poking holes all over the dough so it doesn't bubble up while cooking.
Optional: sprinkle on garlic and/or Italian seasoning
Bake at 400 degrees for 6-7 minutes until golden brown. Remember not to get this too brown as it goes back into the oven to cook the toppings.
If there are big bubbles, poke them with a fork to let the air out.
Add your toppings and bake until cheese is melted. I like mine golden brown on top so I finish it off under the broiler for a minute.
Slice, eat and enjoy!
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