Fat head dough is all the rage in the keto world! Made predominantly with cheese, it really is the ultimate low carb “bread”. However, there are so many variations on the internet and Pinterest that choosing the right one can be daunting! After all, who wants to risk ruining their pizza?!?
I’ve tried several different methods (coconut flour, cream cheese) for making fat head dough and come up with, what I think, is the best one! I sent this recipe out to my subscribers as a special treat and the feedback has been so great that I knew this one needed it’s own post too!
This crust can be used for pizza, cheese sticks, bread sticks, savory pie crust, or whatever your keto heart desires! Tweak the seasoning to fit your dish! It’s the perfect basic low carb “dough”!
This recipe makes enough for 1 medium-ish sized pizza. It can feed my family of 4 (2 adults + 2 kids) without issue.
A few notes for easier baking:
- You MUST use parchment paper! Foil, greased cookie sheets, or anything else will not work! Trust me, I’ve learned the hard way!
- Mix the flour in well before adding the egg! You don’t want scrambled eggs in your pizza crust. Ew!
- Make sure your cheese is very melty and gooey before adding the flour or it won’t mix.
- Don’t forget to prick the crust with your fork or you’ll have one giant bubble.
- This goes without saying but, the bigger you roll out the dough, the thinner your dough will be!
Fat Head Style Pizza Dough
- 1.5 cups shredded mozzarella cheese
- 1/2 cup almond flour
- 1 tbsp Italian seasoning
- 1 egg
- Preheat the oven to 425 degrees. Line baking sheet with parchment paper.
- In the microwave-safe bowl, add mozzarella cheese. Heat in 30-second intervals until cheese is very melted and stretchy. Stir in-between each session.
- Add almond flour and fold into cheese with a wooden spoon. Incorporate completely.
- Add egg and Italian seasoning. Continue incorporating with a wooden spoon.
- Flip the dough out onto the baking sheet. Dampen your hands with water and knead the dough until it is uniform in color. Add more water to your hands as needed. You may also knead it between 2 pieces of parchment paper.
- Roll out to desired consistency. Prick holes all over the top with a fork.
- Bake 5-8 minutes. Remove from oven and add toppings. Place back in oven or broiler for 10 minutes until cheese is bubbly.
Be sure to pin this recipe to Pinterest and share with your low carb friends! And don’t forget to tag me (@keto_in_pearls) in your posts if you make any of my recipes! I love seeing your recreations!
Sunday 13th of February 2022
Utterly useless recipe- half stuck to the wax paper- wasted ingredients, wasted time
Sunday 13th of February 2022
Wax paper melts in the oven so if that's what was used then it most definitely would stick upon baking. Parchment paper or silicone baking mats are best for baking. :)
Thursday 11th of November 2021
The formatting for the recipe is completely gone, as is the print functionality. Your code is a little messed up on this recipe and a couple of others on your site. I managed to copy and paste into a Word document, as I really wanted to use this recipe tonight for a pumpkin and prosciutto pizza :)
Saturday 3rd of July 2021
Hello, I would like to try this recipe for the fathead pizza dough, but it isn’t formatted like a recipe. It shows as one paragraph, with everything running together. Thanks!
Kimberley De Silva
Tuesday 23rd of March 2021
I have to say, this is the best keto pizza base recipe I have come across. I’ve tried a few with cream cheese or more eggs and they just taste like glorified omelettes. Your recipe actually resembles bread or a form of wrap, it was so delicious! This will be my absolute go-to, thank you so much!
Thursday 25th of March 2021
Thank you! I'm so pleased you enjoyed it. The lack of cream cheese makes a big difference!
Thursday 8th of October 2020
this was delicious and so easy! we don't have a microwave so i just used a double boiler to melt the cheese. i can't imagine this dough with cream cheese, seems like it would be too rich - so glad i tried this recipe without! thanks for sharing - excited to make it again!