Fathead Pizza Dough Recipe

Fathead pizza is all the rage among keto and low carb dieters.  This pizza crust is a gluten free version that fits low carb, high fat macros perfectly. The secret is in the cheese! An easy fathead recipe worth trying.  A delicious and easy fathead pizza crust. 

fathead pizza

Fathead Pizza 

Keto Pizza Crust

Fathead Recipe Note-  Recipe makes an individual pizza of 2 servings (Hand in picture for size reference, I had a lot of questions about that so I figured it was easier to just mention it!)  

Most fathead recipes are for a large size pizza. This is meant to be a meal plan/prep size.  Below you will see the doubled recipe for a normal 12" pizza. 

fathead pizza with hand over it to show size

Another note-   I use a touch more cream cheese in this recipe for moisture since I also use this like a flatbread. Your dough will be sticky and not necessarily easy to roll out.  See below recipe card for what to do if your dough is sticky. 

REFRIGERATE the dough for about 10 minutes, Place a piece of plastic wrap over it and pat or roll it out.  Much easier!

If you follow the keto way of eating or just eat low carb, this is a MUST to have in your recipe arsenal. My recipe makes 2 servings and is super quick and easy.

With only 2 net carbs per serving compared to 18 you can not go wrong!

Our fahead pizza dough recipe is so simple. We do suggest using blanched almond flour to get a nice white, soft and pliable fathead pizza dough. Using almond meal gives it a more brown, dense look and feel. 

Low Carb Pizza Crust

Fathead Pizza Dough

(full recipe card below)

Fathead Recipe

Ingredients for 

  • 2oz cream cheese
  • ¾ cup shredded mozzarella
  • 1 egg, beaten
  • ¼ teaspoon garlic powder
  • ⅓ cup almond flour

Ingredients for 12" Pizza: 

  • 6oz cream cheese
  • 1 ¼ cup shredded mozzarella
  • 2 eggs, beaten
  • ½ teaspoon garlic powder
  • ¾ cup almond flour

Instructions

Preheat the oven to 425°

 In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.

Add remaining ingredients to the melted cheese.

Mix as well as you can. It does get a tad bit odd here because mozzarella turns to a big glob when melted. It is ok, it will work together.

Grease a pizza pan, spread dough out into a ½" thick circle.

Bake for 12-14 minutes or until golden brown.

Top with your favorite toppings or try our Grilled Chicken Keto Pizza!  It is delicious.

More amazing keto recipes

 

FREQUENTLY ASKED RECIPE QUESTIONS BELOW

What to Do If Fathead Dough is Too Sticky 

As I mentioned in the recipe, sometimes the dough gets a little tricky when you go to mix in the remainder of the cheese. The mozzarella will become more of a glob and you think you messed it up. But trust me, this is normal and it will come together. 

If your dough solidifies too fast you might have to heat it up more to finish being able to work it out. Or add a little bit of oil to your hands so that if you go to work over the dough it doesn't stick to your hands so much. 

Once you learn how to use fathead dough it will become more natural the process of making it. 

What Pizza Sauces are Keto Friendly 

The thing is when you are making your own or buying you got to read the labels. Just look for a sauce that has no added sugar. You can reach for a pizza sauce or even marinara. Either work, and both are a tasty option. 

What Does Fathead Pizza Taste Like

I get asked a lot does fathead pizza taste like regular pizza. The answer is yes, and no. It is close to regular pizza but yes, of course, you will notice a slight difference in taste and texture. For me, I love pizza and if this fathead recipe allows me to curb those cravings in a healthier way, you bet I will take the opportunity to make this pizza. 

Give it a try yourself and see how you like it. 

Favorite Pizza Toppings for Fathead Pizza 

  • Meat - Chicken, sausage, pepperoni, Canadian bacon
  • Veggies - Mushrooms, peppers, olives, onions, zucchini

Create whatever flavor combinations that you and your family enjoy the most. I am all about trying out new combinations to bring variety into our meals. 

How to Store Leftover Pizza 

Once your pizza has cooled, store in the fridge in an airtight container or sealable bag. Your pizza will last up to three days. Anything after I would suggest tossing out. 

Best Way to Reheat Leftover Pizza 

You have a handful of options here. Warm your pizza up in the microwave for a quick reheat. Reach for the oven and heat it up on a pan until warmed through, or try the skillet. The skillet will heat your pizza low and slow on a lower heat setting and keep that crispy crust. If you haven't tried it before you might want to! 

Fathead

Use this Fathead to make our Keto Fathead Pizza-  Grilled Chicken & Spinach with the best ever creamy white sauce.  This has been pinned over 10k times on Pinterest just in the last week!

fathead pizza

Have you seen all the things you can do with a fathead recipe? 

Here are a few, these recipes use all of the same fathead recipes...

fahead pizza dough recipe

fathead dough keto low carb calorie tracker

<fathead pizza dough/div>

fathead pizza

Fathead Pizza Dough- Keto| Low Carb| Gluten Free

Yield: 2 servings
Prep Time: 2 minutes
Cook Time: 14 minutes
Total Time: 16 minutes

Fathead Pizza is just one thing you can make with this easy fathead recipe. Keto pizza, gluten free, low carb pizza crust!

Ingredients

  • 2 oz cream cheese
  • ¾ cup shredded mozzarella
  • 1 egg, beaten
  • ¼ teaspoon garlic powder
  • ⅓ cup almond flour
  • CLICK PIN PHOTO FOR FULL RECIPE

Instructions

  1. Preheat the oven to 425°
  2. In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
  3. Add remaining ingredients to the melted cheese.
  4. Mix as well as you can. It does get a tad bit odd here, because mozzarella turns to a big glob when melted. It is ok, it will work together.
  5. Grease a pizza pan, spread dough out into a ½″ thick circle.
  6. Bake for 12-14 minutes or until golden brown.
  7. Top with your favorite toppings or try our White Keto Pizza ! It is delicious.
Nutrition Information:
Yield: 2
Amount Per Serving: Calories: 320

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46 thoughts on “Fathead Pizza Dough Recipe”

  1. I decided to try Keto because my doctor said my pancreas was shot and I was looking at Insulin injections! Well, six week later my blood sugar was at normal levels. This is my go to pizza recipe. I make a double batch of the smaller recipe but make two smaller pizzas because I like more of the crusty edges. Best ever in my opinion. Thanks so much for posting this!

    Reply
  2. Can I refrigerate the uncooked dough for a few days or alternatively, freeze it.
    Great recipe thanks , Mary

    Reply
    • Absolutely, we did! I made a HUGE batch once and froze sections of it like pizza dough. Refrigerate for probably only 2 days though.

      Reply
  3. Just made this and it definitely helps my pizza craving! I may do a little less cream cheese next time but I will 100% make this again! Thanks for sharing !

    Reply
  4. Loved it!!!!! We think it tastes better than traditional pizza crust. I actually used a small part of it to wrap around a hot dog like a bun. There are lots of possibilities with this recipe.

    Reply
  5. I've been wanting to make this recipe for ages but the idea of throwing raw egg into hot cheese worries me. How does the egg not cook? Is it as easy and fail proof as everyone claims? Should bite the bullet and just do it!

    Reply
    • Just do it ! LOL it works 🙂
      The cheese is actually not as hot as you may think one you get it out of the micro. It basically just acts as a gluten.

      Reply
    • I suppose you may be able to though I haven't tried so unfortunately can't make a recommendation.
      Higher fat content is perfectly fine, actually preferred on keto.

      Reply
  6. Very nice recipe, but those horribly disgusting finger nails - why? Makes the food look repellent. Sorry.

    Reply
    • The purpose of the photo was for size reference. I assure you those nails aren't nearly anywhere close to as REPELLING as your rude attitude. If you don't like it, move on.
      Thanks!

      Reply
  7. I have yet to try the recipe, but sounds great! I'm anxious to make it, but first 2 questions....

    Is the recipe designed to use the low moisture/part skim pre shredded mozzarella cheese---or full fat mozzarella? Does it make a difference?

    I need to incorporate MCT oil in my daily diet so I'm always trying to figure out how to do that via recipes. I am curious whether the MCT oil could be substituted for the cream cheese? Any thoughts on that?

    Thanks!

    Reply
    • Hi Mary,

      You COULD use part skim, but it is actually recommended that on keto you use full fat of everything. For the MCT oil, I wouldn't skip the cream cheese. Maybe add the oil into your sauce? Or honestly - I shoot MCT oil if I don't mix it into my coffee. I only do 1 tablespoon a day so getting it in is easy.

      Reply
  8. I love that this recipe makes an individual serving . The other fathead recipe I have used is too big and just uses SO much cheese!

    Reply
    • YES ! That is exactly why I made these this way. So glad you are enjoying it.
      Thank you <3

      Reply
  9. Made it tonight. Really good! Most other Fathead Pizza recipes call for 1 1/2 or 1 3/4 cups of mozzarella. Why the big difference?

    Reply
    • Hi Chris,

      Probably because theirs is for a bigger serving. Our recipe makes a smaller , individual size.

      Reply
    • Hi Stacy,
      Typically it is said that coconut flour and almond flour can not be interchanged due to the fact that coconut flour soaks up so much moisture. I , however, am always willing to try things out. SO, what I would do is start with only 2 tablespoons of coconut flour till you see the consistency you get after mixing.
      Let us know!

      Reply
    • I just made it with coconut flour - used 2 tablespoons and it was good but a little dry. Will make with 1 tablespoon next time, that should be perfect!

      Reply
  10. I found this today, made it for lunch with spinach artichoke dip, ham and cheese and it was excellent.
    I made one circle and cut in half. New to low carb, but this is the best so far!

    Reply
    • Great idea! I also make them ahead and use for sandwiches and even small snack pizza. Thanks, glad you like it!

      Reply
  11. Just made your fathead recipe and OMG, probably the best low carb thing I've had since starting in January. Hubby loved it too. This is for sure going in my weekly rotation.

    Reply
  12. I know you said that this makes two individual pizzas so is one whole individual pizza considered a serving? Just want to make sure I get my carb count right. Thanks so much in advance!

    Reply
    • Hi Jordan!
      There are 2 servings per pizza.We call it individual sized because they are significantly smaller than the traditional fathead recipe and most people do eat the whole thing! 😉 Hope that helps.
      Thank you!

      Reply
  13. How do you calculate this as 1 net carb? When I put all the ingredients in my fitness pal to save the recipe it says 12 net carbs!

    Reply
    • Hi Tisha,

      I can't say why your calculations are different, but I can say that the "1 carb" was a typo which I absolutely apologize for- it is 2 net carbs PER SERVING, 2 servings per pizza (2 pieces is as a serving).
      I have added my, MFP calculations and screen shot for reference.
      Thank you!!

      Reply
  14. Hi there! I'm wondering how these do in the freezer? Have you tried making them ahead and pulling them out for a super quick pizza night?

    Reply
  15. I'm fairly new to low carb and recently discovered fat head pizza which is definitely the best low carb pizza base so far.... it's great to find a recipe that has a bit more cream cheese in so it's not quite so cheesy and rich. I made it once with more cream cheese as I didn't have enough mozzarella and it was lovely. Great to be able to make it half the size - thank you ?

    Reply
  16. Hi Melissa, I'm from scenic Maine as well. This recipe looks amazing. I'm currently struggling with Hashimotos thyroid condition & trying to lose weight. Thanks again!

    Reply
  17. I followed the recipe exactly and it came out nothing like the picture. A friend of mine said she rolls hers out between 2 pcs. of parchment paper and there was NO way I was going to be able to do that! It was much to wet and creamy. What did I do wrong?

    Reply
    • Hi Jill.
      This dough can be tricky if the mozzarella is not just right. What I suggest is adding a little more of your flour once you start working in the melted mozzarella to keep it from sticking. It can take a lot of working. I have rolled this between plastic and made calzones. I will make a note in the recipe.
      Thank you!

      Reply
    • I use a kitchen aid mixer with the paddle attachment to mix my mozzarella and dry ingredients together. It works so well! Then I lay a piece of foil on a pan and spray it with olive oil spray. Put the dough on it, then spray another piece of foil and lay it on top (the spray side down on the dough). Then I use my hand to press the dough out in between the two pieces of foil. It works SO well and there’s no mess! It’s amazing and super easy!

      Reply

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