Fathead Pizza Dough Recipe – Your Cheesy, Keto-Friendly Pizza Crust Dream Come True
Let me tell you something — the first time I made fathead pizza dough, I didn’t think it could possibly replace a real Italian crust. I mean, cheese as a base? Almond flour instead of wheat? It sounded… suspicious. But oh, my pizza-loving heart was in for a surprise.
From the very first bite, I was hooked. The crust was golden, chewy, and loaded with flavor. It had that beautiful balance of crisp edges and tender bite, with just enough chew to make you forget it was keto. And the best part? You can make it in 20 minutes flat — no yeast, no hours of waiting for dough to rise, no complicated steps.
If you’re craving pizza but keeping your carbs in check, this fathead pizza dough recipe will become your weeknight savior. Trust me, this is the low-carb pizza crust you’ve been searching for.
Why Fathead Pizza Dough Works Like Magic
The genius behind this dough is melted cheese mixed with almond flour and eggs. The cheese acts as both fat and gluten substitute, giving the dough its structure, chewiness, and flexibility. Instead of dry, crumbly low-carb crusts, you get something that’s satisfyingly bread-like without the carbs.
And guess what? You don’t have to stop at pizza. This dough can be transformed into garlic breadsticks, calzones, bagels, and even flatbreads. But today, we’re keeping our eyes on the prize — the perfect fathead pizza.
Ingredients & Measurements
Here’s your shopping list. Keep it simple, keep it fresh.
| Ingredient | Measurement |
|---|---|
| Shredded mozzarella cheese | 1 ¾ cups (about 7 oz / 200 g) |
| Cream cheese | 2 tbsp (30 g) |
| Almond flour (blanched, fine) | 1 cup (100 g) |
| Large egg | 1 |
| Baking powder (optional, for extra puff) | ½ tsp |
| Italian seasoning | 1 tsp |
| Garlic powder | ½ tsp |
| Salt | ¼ tsp |
Step-by-Step Instructions
Step 1 – Melt the Cheeses
In a large, microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for about 1 minute, stir, then heat for another 30 seconds until fully melted and gooey.
(Tip: If you don’t have a microwave, you can melt them together in a double boiler on the stove.)
Step 2 – Mix in the Dry Ingredients
To the melted cheese, add almond flour, baking powder, Italian seasoning, garlic powder, and salt. Stir until the flour is well incorporated.
Step 3 – Add the Egg
Lightly beat the egg, then mix it into the dough. It might look sticky at first — that’s fine. Use a spatula or your hands (slightly oiled) to knead the dough until smooth.
Step 4 – Shape the Dough
Place the dough between two sheets of parchment paper. Roll it into a 12-inch circle for a thin crust or 10-inch for a slightly thicker one.
Step 5 – Pre-Bake
Transfer the rolled dough (with bottom parchment) to a baking sheet or pizza stone. Bake in a preheated oven at 425°F (220°C) for 7–8 minutes, until lightly golden.
Step 6 – Add Toppings
Remove from the oven, add your favorite low-carb pizza sauce, cheese, and toppings.
Step 7 – Final Bake
Return to the oven and bake for another 5–7 minutes, until the cheese is melted and bubbly, and the edges are golden brown.
Step 8 – Slice & Devour
Let the pizza rest for 2–3 minutes before slicing. This helps the cheese set so you get clean slices.
Tips & Tricks for the Perfect Fathead Pizza Dough
- Don’t skip the pre-bake – This ensures a crispy bottom and prevents a soggy crust.
- Use parchment paper – Trust me, this dough is sticky before baking.
- Room temperature egg – Prevents the cheese from seizing when mixing.
- Make it dairy-free – Swap mozzarella for dairy-free cheese and cream cheese for coconut cream (though texture will change).
- Store & reheat – Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F (175°C) for 5 minutes.
FAQ Section
1. Can I use coconut flour instead of almond flour?
Yes, but you’ll need only about ⅓ cup coconut flour because it’s more absorbent.
2. Can I freeze fathead dough?
Absolutely. Wrap it tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before baking.
3. Why is my dough too sticky?
Cheese temperature and humidity can affect stickiness. If too sticky, knead in a tablespoon of almond flour.
4. Is this crust keto-friendly?
Yes! Each slice has about 2–3g net carbs depending on toppings.
5. Can I make it without a microwave?
Yes, just melt the cheese gently over a stovetop double boiler.
Final Thoughts – This Crust is a Game-Changer
As someone who has kneaded countless batches of traditional pizza dough, I didn’t expect a low-carb version to steal my heart. But here we are. This fathead pizza dough recipe has become a staple in my kitchen — it’s quick, easy, and absolutely satisfying.
Once you’ve mastered the basic recipe, experiment! Try different herbs, stuff the edges with cheese, or make mini personal pizzas for family pizza night.
So grab that mozzarella, preheat your oven, and let’s make the kind of pizza night that doesn’t leave you feeling guilty — just gloriously full and happy.
See Also: Easy Pizza Stromboli Recipe – Homemade, Cheesy, and Irresistibly Good!
Vinit Hirave is a passionate content writer for Pizzetteria Brunetti. A true pizza enthusiast, Vinit’s love for authentic flavors goes beyond the keyboard—he has hands-on experience working in a pizza shop, giving him a deep understanding of what makes a perfect slice. Through his writing, he shares stories, tips, and insights that reflect both his industry knowledge and his genuine affection for the art of pizza-making.