Fat Head Style Pizza Dough

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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: 

  1. You MUST use parchment paper! Foil, greased cookie sheets, or anything else will not work! Trust me, I’ve learned the hard way!
  2. Mix the flour in well before adding the egg! You don’t want scrambled eggs in your pizza crust. Ew!
  3. Make sure your cheese is very melty and gooey before adding the flour or it won’t mix.
  4. Don’t forget to prick the crust with your fork or you’ll have one giant bubble.
  5. This goes without saying but, the bigger you roll out the dough, the thinner your dough will be!

 

Fat Head Pizza Dough

September 29, 2017
: 4
: 5 min
: 15 min
: 20 min
: Easy

By:

Ingredients
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup almond flour
  • 1 tbsp Italian seasoning
  • 1 egg
Directions
  • 1 Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  • 2 In microwave safe bowl, add mozzarella cheese. Heat in 30 second intervals until cheese is very melted and stretchy. Stir in-between each session.
  • 3 Add almond flour and fold into cheese with wooden spoon. Incorporate completely.
  • 4 Add egg and Italian seasoning. Continue incorporating with wooden spoon.
  • 5 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.
  • 6 Roll out to desired consistency. Prick holes all over the top with a fork.
  • 7 Bake 5-8 minutes. Remove from oven and add toppings. Place back in oven or broiler for 10 minutes until cheese is bubbly.

Nutrition Facts
Serving Size 1
Servings Per Container 4

Amount Per Serving
Calories 229 Calories from Fat 162.9
% Daily Value*
Total Fat 18.1g 28%
Saturated Fat 6.4g 32%
Trans Fat 0g
Cholesterol 79.7mg 27%
Sodium 283.6mg 12%
Total Carbohydrate 3.5g 1%
Dietary Fiber 1.5g 6%
Sugars 1g
Protein 13.9g 28%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Please note that macros were calculated using My Fitness Pal and the brands referenced. Altering ingredients or brands can change the macros for the recipe. Please verify your macros in a tracker to insure accuracy.

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! 

KCKO,

Anna


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