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Keto Go-To Fathead Pizza Crust Recipe

My Keto Go-To Fathead Pizza Crust Recipeis where it’s at folks! There are so many versions of a “fathead dough” out there, but I have discovered this one comes out perfect EVERY SINGLE TIME. I’ve included a GRILLING option as well.

 

When I first started my Keto journey, I knew I had to experiment with this magical pizza crust everyone was raving about. Skeptical was an understatement. Reading so many comments about taste and texture… That the consistency wasn’t right or it didn’t get crispy enough. Ugh, I felt defeated before I had even attempted to make it. My stubbornness kept bringing me back to it, though and I knew I had to make some attempts.

I’ve made this Keto Fat Head Dough Pizza Recipe before and loved it.  But I also came up with this different version that my whole family loves!!

 

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The first couple tries actually weren’t that bad, but it definitely needed improvement. The first thing I learned, right from the git…. It will never be EXACTLY like a regular flour crust pizza. It just won’t. You have to accept the fact, that this is a lifestyle change, and some things just aren’t going to be the same. Plain and simple. The taste and texture of regular pizza we all grew up on, is what we know that we know- BUT it wasn’t healthy for us. The flour just has to go.

 

I finally found the right ratios of ingredients, that produced a consistency and texture I was looking for. My family really enjoys this pizza crust, with any and all toppings. So, we have designated this to “Keto Pizza Friday” and make it every week! I like to change around sauce and topping options for all sorts of wonderful flavor combinations. During the summer months, I even adapted the baking to a GRILLING option (instructions below). I LOVE grilled pizza! You have no idea what you’re missing if you haven’t had a grilled pizza. Long-term goals and dreams of having a wood-burning oven, built in my backyard. Just sayin’.

 

Here’s the crust- Par-baked, ready for sauce and toppings!
Keto Go-To Fathead Pizza Crust Recipe
Start with the shredded mozzarella cheese!
Keto Go-To Fathead Pizza Crust Recipe
Microwave 1 minute, add the cream cheese, stir then microwave another 30 seconds.
Keto Go-To Fathead Pizza Crust Recipe
Blend until well incorporated.
Keto Go-To Fathead Pizza Crust Recipe
Add the egg and mix.
Keto Go-To Fathead Pizza Crust Recipe
Blend until it looks like a pasty dough.
Keto Go-To Fathead Pizza Crust Recipe
Add in the rest of your dry ingredients, then it will look like this!
Keto Go-To Fathead Pizza Crust Recipe
Turn your dough out onto a greased piece of parchment paper.
Keto Go-To Fathead Pizza Crust Recipe
Add a greased piece of parchment over top and roll out to desired thickness/shape.
Keto Go-To Fathead Pizza Crust Recipe
Remove top layer, and shape dough to your pan size. My FAV is a 9 x 13 baking sheet.
Keto Go-To Fathead Pizza Crust Recipe
Once shaped, poke holes all over before baking.
Keto Go-To Fathead Pizza Crust Recipe
Bake @ 400 degrees for 10 minutes. Take out of the oven to cool, then FLIP IT!!
Keto Go-To Fathead Pizza Crust Recipe

 

It will look like this, isn’t it beautiful?!! Now, it’s ready for sauce and toppings!!
You can make batches of these and freeze for later or finish baking and enjoy NOW!

 

Keto Go-To Fathead Pizza Crust Recipe

Makes: 8 servings (slices)

Keto Go-To Fathead Pizza Crust Recipe Ingredients

6 oz Low-moisture Mozzarella Natural Cheese, shredded
1 oz Original Real Cream Cheese
1 Large Egg
1/2 c. Blanched Almond Flour by Nature’s Eats
1 tsp Baking powder
+ seasoning to taste

Keto Go-To Fathead Pizza Crust Recipe Instructions

1. Preheat your oven to 400 degrees.
2. Shred the mozzarella cheese in a microwave safe bowl.
3. Microwave the cheese for 1 minute, stir.
4. Add the cream cheese, microwave another 30 seconds. Mix well.
5. Add egg, mix until pasty dough. Add almond flour, baking powder and seasoning.
6. With a spatula, or by hand- mix all until well incorporated.
7. Scoop out onto greased parchment paper.
8. Add another sheet of parchment over top, roll out to desired thickness.
9. Remove top parchment paper -Bake in the oven for 10 mins.
10. Take it out and flip it over- add your sauce and toppings.
11. Bake another 16-18 minutes, depending on thickness.
12. Cool slightly before cutting.

 

Alternate Grilling Instructions

For GRILLING option: Complete steps 1-8, then…
9. Cut around the parchment close to the rolled out crust.
10. Line a baking sheet with foil, then add the parchment + dough on top of the foil.
11. The grill should be hot/ready, @ med-high temp
12. Put on the baking sheet, close lid- grill for 4 minutes.
13. Take out the baking sheet, let the crust cool slightly, flip it over on parchment paper.
14. Add sauce, toppings, cheese.
15. Turn grill down to low heat, grill the pizza for another 6-8 minutes.

Keto Go-To Fathead Pizza Crust Recipe Nutrition

Serves 6 (1 slice)

Calories 155, Total C 4g, Fiber 1.1g, Net C 2.9g, Sugars 1.2g, Fat 5g, Protein 13.8g

 

Keto Go-To Fathead Pizza Crust Recipe

Keto Go-To Fathead Pizza Crust Recipe

My Keto Go-To Fathead Pizza Crust Recipe is where it’s at folks! There are so many versions of a “fathead dough” out there, but I have discovered this one comes out perfect EVERY SINGLE TIME.
4.80 from 5 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dinner idea, Keto Bread
Cuisine American
Servings 6 servings
Calories 155

Ingredients
  

  • 6 oz Low-moisture Mozzarella Natural Cheese shredded
  • 1 oz Original Real Cream Cheese
  • 1 Large Egg
  • 1/2 c. Blanched Almond Flour by Nature's Eats
  • 1 tsp Baking powder
  • + seasoning to taste

Instructions
 

  • Preheat your oven to 400 degrees.
  • Shred the mozzarella cheese in a microwave safe bowl.
  • Microwave the cheese for 1 minute, stir.
  • Add the cream cheese, microwave another 30 seconds. Mix well.
  • Add egg, mix until pasty dough. Add almond flour, baking powder and seasoning.
  • With spatula, or by hand- mix all until well incorporated.
  • Scoop out onto greased parchment paper.
  • Add another sheet of parchment over top, roll out to desired thickness.
  • Remove top parchment paper -Bake in the oven for 10 mins.
  • 10. Take it out and flip it over- add your sauce and toppings.
  • 11. Bake another 16-18 minutes, depending on thickness.
  • 12. Cool slightly before cutting.

Notes

For GRILLING option: Complete steps 1-8, then… 8. Cut around the parchment close to the rolled out crust. 9. Line a baking sheet with foil, then add the parchment + dough on top of the foil. 10. The grill should be hot/ready, @ med-high temp 11. Put on the baking sheet, close lid- grill for 4 minutes. 12. Take out the baking sheet, let the crust cool slightly, flip it over on parchment paper. 13. Add sauce, toppings, cheese. 14. Turn grill down to low heat, grill the pizza for another 6-8 minutes.
 
Nutrition per serving: (1 slice- CRUST ONLY)- Calories 122, Total C 2.4g, Fiber .8g, Net C 1.6g, Fat 10g, Protein 7g

Nutrition

Serving: 1slice | Calories: 155 | Carbohydrates: 4g | Protein: 13.8g | Fat: 10g | Fiber: 1.1g | Sugar: 1.2g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.
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10 Comments

  1. I just made this tonight. Excellent! Up until now, I’ve hesitated making any of the fathead doughs because of all the comments regarding how difficult the dough was to work with. I followed the recipe exactly. Instead of using a piece of parchment paper to smooth out the top layer, I greased my hands with butter and patted it out without any difficulty (had to redo my hands once). It baked perfectly and I’m a total convert now!!! Tonight I used it for tacos. Tomorrow, the leftovers are going to make a very good Philadelphia Cheesesteak sandwich! Thank you 🙂 p.s. my non-keto husband said my tacos were better than his tonight and wants me to make another batch and make stromboli with it!

  2. 5 stars
    This is amazing! I’m 3 weeks in and was really struggling. The pizza I made with this tonight was amazing and had encouraged me to keep moving forward!

  3. I make this all the time, but never melt the cheeses. I just use a food processor and dump everything in. I make a double batch, and make six good sized individual pizzas. I use water on a rolling pin……rewatering the pin pretty frequently. I then freeze them with the parchment paper intact. I flip it when I bake it with the toppings. This has been a trial and error for me as well. One year on keto (maintaining for eight months), and this pizza has kept me honest!

  4. A few weeks ago I finally tried the fat head dough, but it was a little too much dough for just myself. Can we store the leftover dough in the fridge & if so, how long will it keep?

    1. You can either store it in the refrigerator for up to 10 days. Or you can make the dough, form it into a ball, wrap it tightly in plastic, and freeze it. When you use it, let it thaw completely and roll it out as needed. If frozen, it will last in the freezer for 1-2 months.

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