Fat Head Pizza Dough

Dive into the world of keto-friendly pizzas with our Fat Head Pizza Dough recipe. Perfectly chewy, satisfyingly cheesy, and unbelievably low in carbs, this dough is the ideal base for all your pizza creations!

Course Dinner

Cuisine Keto, Low-Carb

Keyword Fat Head Pizza Dough, Gluten-Free Pizza Dough, Keto Pizza Dough, low carb pizza

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 320kcal

Equipment

Microwave
Microwave-safe bowl
Baking sheet or pizza stone
Parchment paper
Rolling pin
Fork

Ingredients

For the dough:

1 ¾ cups pre-shredded mozzarella cheese
2 tablespoons cream cheese
¾ cup almond flour
1 large egg
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet or pizza stone with parchment paper.
In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave on high for 60 seconds, stir, and microwave for another 30 seconds or until the cheeses are fully melted.
Add the almond flour, egg, garlic powder, onion powder, and salt to the melted cheese mixture. Mix well until a dough forms. If the dough becomes stringy or unworkable, briefly microwave it for 10-15 seconds to soften.
Place the dough between two pieces of parchment paper and roll out to your desired pizza thickness.
Remove the top parchment paper and transfer the bottom sheet with the dough onto the baking sheet or pizza stone.
Prick the surface of the dough with a fork to prevent bubbling, and bake for 12-14 minutes or until golden brown.
Once baked, remove from the oven and add your favorite keto-friendly toppings.
Return to the oven and bake for an additional 5-7 minutes or until the toppings are hot and bubbly.
Slice and serve immediately for the best texture and flavor.

Notes

You can add herbs such as rosemary or basil into the dough for added flavor.

For a crispier crust, flip the dough after the initial bake and bake for an additional 3-5 minutes before adding toppings.

Although almond flour is preferred for the best texture, coconut flour can be used as a substitute, using only 1/4 cup (32g) since it's more absorbent.

Store any leftovers in the refrigerator and reheat in the oven for a freshly baked taste.

Nutrition