Chewy in the center with a crispy bottom, and it folds like a real slice of pizza instead of cracking. I have been making fathead dough for years, and what I kept was only what matters: melted mozzarella, almond flour, one egg, and a few pantry staples, with no cream cheese at all. Bake it at 400 until the edges brown, then load it with whatever is in the fridge. 3.5g net carbs and 12.8g protein per slice.
If you've spent any time in the keto world, you've heard of fathead dough. I've been making this version for years, and I've stripped it down to what actually matters: melted mozzarella, almond flour, one egg, and a few pantry staples. No cream cheese. No unnecessary extras. Just a crust that looks, folds, and tastes like real pizza.
What is fathead dough?
Fathead dough is a keto pizza base built almost entirely from melted mozzarella cheese and almond flour. When baked, it creates a crust with a chewy, bread-like center and crispy edges that you can actually pick up and fold. I've tested dozens of variations over the years, and this stripped-down version consistently outperforms anything with extra fillers.
The reason it works so well is the mozzarella. The melted cheese acts like gluten in wheat flour, creating a stretchy protein matrix that traps air bubbles as the dough bakes. That's what gives you structure without any wheat. Pair it with almond flour for body, an egg to bind, and a little xanthan gum to keep slices from cracking when you fold them.
Why I skip the cream cheese
Most fathead recipes call for cream cheese. I used to include it too, until I tested batches side by side. The cream cheese adds calories and carbs without improving the texture or flavor. The crust holds together fine without it, browns the same way, and you save yourself unnecessary carbs per slice. If you've been making fathead dough with cream cheese and wondering why it feels heavy, try dropping it. You won't go back.
Why I use part skim pre-shredded mozzarella
This is the single most common question I get on this recipe. I use part skim, pre-shredded mozzarella because it melts evenly and produces a much less greasy crust than whole milk mozzarella. Fresh mozzarella has too much moisture and won't give you the right texture. Block cheese works if you shred it yourself, but pre-shredded is faster and the anti-caking coating burns off in the oven.
Ditch the cauliflower crust
Before fathead dough existed, most of us were squeezing water out of cauliflower and hoping for the best. I made cauliflower crust for a full year before switching. It's messy, time-consuming, and still tastes like cauliflower. This dough comes together in minutes, and my kids have never once asked "why does the pizza taste weird." If you're still on the fence, try my crustless pizza for an even faster option, or go all in with a keto pizza casserole when you want something different.
A TRIED & TRUE RECIPE
“Hey, just to say that I’m still making this dough on regular basis! It’s by far the best keto dough ever! thank you”
➥ from YouTube subscriber @compitieux
“Wow! This is so perfect, I just made pizza for lunch. Very easy, I used a cookie tray drizzle some olive oil and press the dough until I get the thickness I want. I give this recipe A+++. Thank you!”
➥ from YouTube subscriber @kss865
“I have perfected your fat head dough for mini pizzas. I cut the dough in 8 circles and press in tortilla press to make circles. I freeze them immediately and take one out at a time. I cook it in the air fryer at 400 for 5 minutes on each side. I then add sauce, toppings and cheese of choice. Perfect individual pizza for one. Thank you for the recipe!”
➥ from YouTube subscriber @janismcgovern5067
3 reasons this crust beats every other version
The fat is the flavor. This crust is roughly 70% fat per serving, and when you’re eating keto, that’s your fuel. I don’t apologize for a crust made almost entirely of cheese. The mozzarella caramelizes on the edges and creates this golden, slightly crispy bite that you can’t get from cauliflower or chicken crust alternatives.
The texture actually works. I’ve eaten a lot of keto pizza over the years, and most crusts either crumble apart or turn into a soggy mess under toppings. This one gives you a chewy, bread-like center with a crispy underside. You pick it up with your hands, fold it, and it holds. That’s the xanthan gum doing its job.
It comes together fast. From melting the cheese to pulling the pizza out of the oven, I’m done in about 30 minutes. My family has a Friday night tradition where each of the boys tops their own mini pizza and we watch movies. It’s become one of those things they look forward to all week, and the short prep time is the only reason it stuck.
Other ways I use this dough
I don’t just make pizza with this dough. I’ve rolled it into breadsticks brushed with garlic butter, shaped it into hamburger buns, wrapped it around hot dogs for deep dish pizza nights, and even used it as a base for biscuits and cinnamon rolls. One reader told me she presses the dough in a tortilla press to make mini pizza rounds, freezes them, and air fries them at 400 degrees for individual pizzas. I haven’t tried the tortilla press method yet, but grilled pizza with this dough is something I do all summer.
The pizza sauce matters
A good low carb sauce makes or breaks the final product. I’ve learned this the hard way.
Most store-bought marinara sauces sneak in sugar. I always flip the jar and check the nutrition label before buying. Some brands pack 8-10g of carbs per serving, which wipes out the whole point of a keto crust.
My go-to brands are Yo Mama and Rao’s. Both are low in sugar and taste like real marinara. If you want to save money, homemade pizza sauce is just crushed tomatoes, olive oil, and seasonings.
Keto pizza toppings that work
Almost any topping works on this crust. The only one I skip is pineapple (too much sugar). Here’s what I rotate through.
Meats
Pepperoni is the classic, but I also load up with sausage, salami, ground beef, bacon, or Canadian bacon. For something different, try BBQ pulled pork or chicken pesto. My pizza chicken recipe flips the whole concept if you want to ditch the crust entirely.
Vegetables
Bell peppers, mushrooms, olives, onions, tomatoes, artichoke hearts, spinach, and fresh basil all work great. I tend to go heavy on mushrooms and olives.
Extras
A drizzle of olive oil, fresh herbs, freshly grated parmesan, or red pepper flakes on top. I finish almost every pizza with a sprinkle of flaky salt right out of the oven.
Topping combinations we rotate through
When I want a full pizza night without overthinking it, I lean on a handful of combinations the boys ask for by name.
Margherita: fresh mozzarella, sliced tomato, and torn basil.
Cheeseburger: browned ground beef, cheddar, chopped pickles, and a thin swipe of mustard.
BBQ chicken: shredded chicken, a low sugar barbecue sauce, and thin red onion.
Buffalo chicken: chicken tossed in hot sauce with a drizzle of ranch after it bakes.
Pesto chicken: shredded chicken, pesto, and extra mozzarella.
Meat lovers: pepperoni, sausage, and bacon.
Southwestern: taco-seasoned beef, jalapeno, and a spoon of sour cream once it comes out of the oven.
Tips I've learned from making this hundreds of times
Use a food processor. I’ve made this dough by hand, with a stand mixer, and in a food processor. The food processor wins every time. It combines the melted cheese and dry ingredients in seconds, and you get a uniform dough ball without burning your hands on hot mozzarella. A stand mixer with a dough hook works too, but you may need an extra tablespoon of almond flour since the hook warms the dough and makes it tackier.
Roll between parchment paper. The dough sticks to everything when it’s warm. I place it between two sheets of parchment, and if the bottom sheet slides around, I put a damp paper towel underneath to anchor it. This gives me even thickness and a clean transfer to the baking sheet.
Work fast. The dough gets stickier as it cools down and then warms back up from your hands. I try to go from food processor to rolled-out crust in under 2 minutes.
Melting the mozzarella. Microwave in a glass bowl at 60-second intervals, stirring between each one. You can also melt it on the stovetop over low-medium heat in a non-stick skillet if you prefer. I use the microwave because it’s faster.
Storage, freezing, and reheating
Freezing the dough
I double or triple this recipe almost every time and freeze the extras. For dough balls, I wrap them tightly in plastic wrap and drop them in a freezer bag. For rolled-out crusts, I keep them sandwiched between the parchment paper sheets and slide the whole thing into a freezer bag. Both keep for up to 2 months.
To thaw, I move the dough to the fridge for a few hours or leave it at room temperature for about 30 minutes.
Making your own frozen pizza
Roll out the crust, add sauce and toppings, then cut a piece of cardboard as a base (just like store-bought frozen pizza). Wrap in plastic and freeze. When you’re ready, bake straight from frozen at 400 degrees for 18-22 minutes.
Reheating leftovers
The air fryer is the best way to reheat leftover slices. 375 degrees for 3-4 minutes gets the bottom crispier than the oven ever does. If you don’t have an air fryer, a skillet on medium heat for a couple of minutes works well too. I avoid the microwave because it makes the crust rubbery.
How to make keto pizza
Make the dough. Melt mozzarella in the microwave (about 2 minutes), then combine with almond flour, egg, baking powder, xanthan gum, and salt in a food processor. I pulse until it forms a uniform ball, usually 15-20 seconds.
Roll out the crust between two sheets of parchment paper. I roll mine to about 1/4 inch for a crispier result, but go thicker if you want more chew. A damp paper towel under the bottom parchment keeps everything from sliding.
Top and bake in one shot. I skip the pre-bake step that most recipes call for. I add sauce, cheese, and toppings directly on the raw crust, then bake at 400 degrees for 12-15 minutes until golden. One bake, done.
Key ingredients
Mozzarella cheese: The backbone of the dough. Melted mozzarella creates a stretchy protein network that mimics gluten, trapping air so the crust rises. I use part skim pre-shredded because it melts evenly and keeps the crust from getting greasy. Hard cheeses won't stretch the same way.
Almond flour: Gives the cheese structure. Sunflower seed flour works as a 1:1 nut-free swap. Lupin flour is another option, but cut the amount in half (3/4 cup) since it doesn't measure cup for cup. I've tried coconut flour too, but it absorbs too much liquid and the texture suffers.
Egg: Binds the crust together so it holds its shape.
Baking powder: The leavening agent that helps the dough puff up slightly in the oven.
Xanthan gum: Works as glue so slices don't crack when you fold them. You can skip it if you're sensitive, but the crust will be more fragile. I've also used it in keto baked ziti for the same binding effect.
Place mozzarella in a microwave-safe glass bowl. Microwave for about two minutes. Stir to combine and make sure all of the cheese is melted. Microwave for additional time if the cheese hasn’t fully melted. Remove from microwave and let the mixture cool.
For this step
3½ cups (10 oz) shredded mozzarella cheese
3
Mix dry ingredients
In a large separate bowl, mix together the almond flour, baking powder, xanthan gum, salt and seasonings, if using. Set aside.
For this step
1½ cups almond flour
1 teaspoon baking powder
1 teaspoon xanthan gum
½ teaspoon salt
1 teaspoon Italian seasoning, optional
½ teaspoon garlic powder, optional
4
Mix dough
To a food processor, add melted mozzarella cheese, egg and dry ingredients.
For this step
melted cheese
1 egg
dry ingredients
5
Knead pizza dough
Once combined, form a big dough ball. Knead the dough a couple of times on a lightly almond floured surface to ensure the dough is uniform in appearance and all ingredients are fully combined.
6
Layer between parchment
Place the ball in between two pieces of parchment paper. You can also just use a silpat mat if you have one of those, but having that top layer of parchment paper keeps the dough from sticking to you and your rolling pin. Plus it allows you to roll out a nice thin pizza crust.
7
Roll out crust
Roll out dough to desired thickness. Remove top parchment layer and place on top of a baking sheet.
8
Add your toppings
Add toppings.
9
Bake
Bake in a 400 °F oven for 12 to 15 minutes or until crust is golden and cheese is bubbling.
Nutrition
Per serving: 1 slice
Calories
241
Fat
19.8g
Protein
12.8g
Total carbs
5.8g
Fiber
2.3g
Net carbs
3.5g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
What type of mozzarella should I use for fathead dough?
I use part skim, pre-shredded mozzarella. It melts evenly and produces a much less greasy crust than whole milk mozzarella. Fresh mozzarella has too much water content and won't bind properly. Block cheese works if you shred it yourself, but pre-shredded saves time and the anti-caking coating burns off during baking. When I switched from whole milk to part skim, the difference in greasiness was immediate.
Why doesn't this recipe use cream cheese like other fathead dough recipes?
I tested batches side by side, with and without cream cheese. The version without cream cheese browned the same, held together the same, and tasted just as good. All the cream cheese did was add extra calories and carbs per slice. I cut it years ago and never looked back. If your current fathead recipe feels heavy or greasy, dropping the cream cheese is the first thing I'd try.
How do I prevent the dough from sticking when I roll it out?
I roll the dough between two sheets of parchment paper every single time. If the bottom sheet slides around on the counter, I put a damp paper towel underneath to anchor it. Work fast because the dough gets stickier as it warms up from your hands. If it's really fighting you, pop it in the fridge for 5 minutes and try again.
Can I make fathead pizza in an air fryer?
I haven't baked a full pizza in the air fryer from raw dough, but one of my readers presses the dough into small circles with a tortilla press and air fries them at 400 degrees for 5 minutes per side. She adds sauce and toppings once both sides are done. For reheating leftover slices, the air fryer is my preferred method. 375 degrees for 3-4 minutes and the bottom gets crispier than the oven.
Why does the recipe say 3.5 cups but only 10 oz of mozzarella?
I get this question constantly. When I measured 10 ounces of shredded mozzarella by weight and poured it into measuring cups, it filled 3.5 cups because shredded cheese doesn't pack down like a liquid. I recommend using the 10 oz weight measurement if you have a kitchen scale, since cup measurements vary depending on how tightly you pack the shreds.
Can I make this without a food processor?
Yes. I've made it three ways: food processor, stand mixer with a dough hook, and by hand. The food processor is fastest, but a stand mixer works well (you may need an extra tablespoon of almond flour since the hook warms the dough). By hand is doable but messy. You're kneading hot melted cheese into flour, so oil your hands first and work quickly.
Can I substitute the almond flour in the crust?
I've tested a few swaps. Sunflower seed flour works as a 1:1 replacement if you have a nut allergy. Lupin flour works too, but I cut the amount in half (3/4 cup) because it doesn't measure cup for cup with almond flour. Coconut flour is trickier since it absorbs significantly more liquid. I've gotten it to work, but the texture isn't the same and I had to add extra egg to compensate.
Do I need to pre-bake the crust before adding toppings?
I used to pre-bake, but I stopped. Now I add sauce, cheese, and toppings directly on the raw crust and bake everything together in one shot. The crust still crisps up on the bottom and the middle cooks through. If you're loading up with a lot of wet toppings (fresh tomatoes, sauteed mushrooms), a 5-minute pre-bake at 400 degrees can help prevent sogginess. But for normal pizza, one bake is all I do.
Is this a full keto pizza recipe or just the crust?
Both, and that's on purpose. I walk through the crust in detail because that's the part everyone struggles with, but I build the whole pie right on top of it. Sauce, cheese, and whatever toppings I'm in the mood for all go on the raw base, and it bakes in one shot. By the time it comes out of the oven I have a complete dinner, not a bare crust waiting on a second step. The base is 3.5g net carbs a slice, and with a low sugar sauce I usually land the finished slice around 5 to 6g. On Friday nights the boys each top their own and we go straight from oven to couch.
Can I make this fathead dough ahead of time and freeze it?
Yes, and I do it almost every week. I double or triple the dough, wrap the extra balls tightly in plastic, and drop them in a freezer bag where they keep for up to 2 months. For rolled-out crusts, I leave them sandwiched between the parchment sheets and slide the whole thing into a freezer bag. To bake from frozen, I roll and top the crust, then bake it straight from the freezer at 400 degrees for 18 to 22 minutes. To thaw dough balls instead, I move them to the fridge for a few hours or leave them on the counter for about 30 minutes before rolling.
How many carbs are in fathead pizza dough?
My fathead pizza crust has 3.5g net carbs and 5.8g total carbs per slice, and one batch makes 8 slices. Those numbers are for the crust only. With a low sugar sauce and toppings, I usually land a finished slice around 5 to 6g net carbs.
What is the best pizza crust for a keto diet?
Fathead dough is the best keto pizza crust I have found. I made cauliflower crust for a full year before switching, and it was messy and still tasted like cauliflower. This mozzarella and almond flour crust folds like real pizza at 3.5g net carbs per slice.
I use pre-shredded, part skim, every time. It melts more evenly and the crust comes out way less greasy than whole milk mozzarella. Block cheese is fine if you shred it yourself, just stay away from fresh mozzarella. Too much water and it won’t bind.
Roll these out thinner when you’re feeding a group. At full thickness it’s one pizza per batch, but stretched thinner across the pan it divides better and the slices hold without folding. Made two batches for a neighbor’s birthday last weekend. Left the mozzarella bag on the counter and someone picked it up halfway through the night and started reading the ingredient list out loud. The crust doesn’t go soft once it cools, that’s what makes it work as party food.
Pizza night this Saturday, six adults, finally my reason to make this. Pretty sure one pizza won’t cover it, so I’m thinking two batches or just tripling everything. Can I multiply all the ingredients straight across, or does xanthan gum need to stay fixed no matter how big the batch is? I have no clue what it does, just that I left it out of another keto recipe once and the texture got weird. Also not sure about the mozzarella, the recipe calls for 3.5 cups and if I’m doubling that should I throw it all in the microwave at once or do separate rounds? And with two crusts in the oven at the same time, does bake time still hold at 400? First time making fathead dough and really don’t want to blow it in front of everyone.
Sarah, scale everything straight across, xanthan gum included. 1 teaspoon per batch. For the mozzarella, don’t try to melt it all at once. I do it in rounds, 3.5 cups at a time, two minutes in the microwave, stir between each. Two pans at 400 is fine, just rotate them halfway through and add a few minutes.
The crunch when you press a corner is the timing tell on this crust. Worked two ounces of cream cheese into the mozzarella before microwaving. Way smoother dough, way less sticky. Parbaked eight minutes before toppings and the base held firm even on reheated slices. Four stars only because microwave timing takes a run or two to calibrate, but the cream cheese helps with that too.
If you’re tempted to skip the xanthan gum because you’re not sure what it does, don’t. Made that mistake on my first batch and the crust crumbled the moment I picked up a slice. Second batch with it in, the dough held together. Folded without cracking. Had that pull that makes pizza feel like pizza. I went in expecting a compromise and kept waiting for the catch. The mozzarella in the dough has this richness that doesn’t read as cheese (it just reads as crust), and by the time I got to the bottom of a slice I’d already decided this was going onto the regular rotation. Still a little amazed that 3.5 cups of mozzarella in the dough and not on top is the move, but here we are.
Mozzarella hits the oven and the whole kitchen smells exactly like a pizza place. Didn’t expect that from something starting in a microwave bowl. Eight months into keto and I’d basically written pizza off (it was the thing I was saddest to give up, honestly). This crust doesn’t fix all of it but close enough that Friday nights feel like Friday nights again, which I didn’t think would happen.
Took me four batches to stop over-microwaving the mozzarella. Pulling it at 90 seconds instead of two full minutes made the dough easier to knead, less like I was wrestling with glue.
Four batches is about what it took me too. Overheated mozzarella doesn’t knead, it just tears. 90 seconds is where I land most of the time, sometimes 10 more if the cheese came straight from the fridge.
Somewhere around batch eight I stopped counting and just accepted this as my standing Friday night pizza. The bottom comes out with a dark char I used to think required a wood-fired oven, not a standard oven at 400. The difference from every other fathead recipe I’ve tried is the xanthan gum. Most skip it and the crust folds in half and breaks. This one holds.
That char gets people every time. Standard ovens hit it if the crust is rolled thin enough and baked on a hot pan. Xanthan gum is the one ingredient I keep refusing to cut, and this is exactly why.
Made a double batch of the dough on Sunday and pressed the extra crusts raw between parchment sheets in the fridge. Baked one on Wednesday and it came out crispier on the bottom than day one (somehow). The mozzarella holds the structure in a way other fathead recipes just don’t, so the raw crusts sit in there all week without getting soggy. Keeping a stack of these on rotation now, it’s completely changed my Wednesday night pizza situation.
Probably my sixth or seventh time making this and I finally nailed what makes it work for me. I’d been skipping the garlic powder since it said optional, but added it this time and the whole kitchen smelled completely different when it came out. Something about it mixing into the mozzarella in the dough. I do 18 minutes instead of the full 20 and the bottom crisps up without going too dark on me. Loaded it with pepperoni and green peppers this time and it held together, no drooping in the center. Doubling the batch next time so I have a second one ready later in the week.
Garlic powder in the dough is the one I can’t skip. It fuses into the mozzarella and you get that smell the second it hits the oven. 18 minutes is my number too.
Ok so after my sixth or seventh attempt at this I finally figured out what I was doing wrong the whole time: the mozzarella needs to go into the food processor while it’s still almost too hot to touch, not just warm and slightly melted. Pull it out of the microwave and dump it in immediately. Night and day difference in how the dough comes together, no more crumbly patches tearing apart when I tried to roll it out. I also started pressing it thinner than felt right (1/4 inch in the center, maybe less) and the bottom gets this dark golden crispiness that I’d been chasing for months. Swapped out about a third of the crust mozzarella for sharp cheddar once and the flavor got way more interesting, though the texture ran a little greasier so I’m still playing with the ratio. Four stars because honestly the technique quirks cost me a few sad pizza nights before I worked them out, but once you nail the temp thing the dough is fast and forgiving.
Seven attempts is a lot. That temp note should probably be in all caps. Try 2 oz of cheddar instead of a full third, I find the texture holds better at that ratio.
Okay so I have an embarrassingly large bag of coconut flour I keep trying to work through, and I’ve been hunting for keto recipes where I can sub some in without wrecking the texture. Made fathead pizza before, always with straight almond flour, and every time the crust comes out cracker-like. Not foldable. Your recipe is the first fathead I’ve seen with xanthan gum, which I’m guessing is what gets you that actual fold. Would a partial coconut flour swap work? I know it soaks up moisture at roughly a 4:1 ratio compared to almond, so if I used maybe 3 tablespoons in place of about 3/4 cup, would I need an extra egg, or would that just make the dough too wet with all the mozzarella already in there?
Your math is right. Skip the extra egg – the mozzarella in this dough is wetter than most fathead recipes, so I wouldn’t add it upfront. If the dough feels crumbly when you’re mixing, a tablespoon of water fixes it.
First time with fathead dough. Honestly wasn’t sure I could manage it, but the food processor made it way easier than expected. Crust held its shape under the toppings too. Four stars, only because I rolled mine too thin and lost the crispy bottom. Totally my fault.
That thickness thing gets everyone the first time. Just under 1/4 inch is the sweet spot. Thinner than that and it crisps through instead of just the bottom.
Figured out that letting the dough sit for about 5 minutes after the food processor makes it way easier to roll out without it sticking everywhere. Also started adding the garlic powder straight into the mozzarella before it goes in the microwave instead of mixing it with the dry ingredients. Comes through in the crust more evenly that way.
Made this last Friday and the crust came out great, but softer than I was hoping. Baked it on parchment at 400 like the recipe says. Would a preheated pizza stone help with that crispier bottom?
It does help. Preheat it for at least 30 min at 450 and slide the parchment right onto the stone. I’ve also had good luck just placing the crust directly on the center rack with parchment underneath and no pan at all.
My son refuses to eat keto food with me, he’s nine and he has very strong feelings about, quote, “fake pizza.” I made this last Friday because I was craving pizza and figured I’d just eat it while he had delivery from his usual spot. He walked in, grabbed a slice off my plate without asking, chewed it for a second, and then just asked me which place I ordered from. That’s the whole story, that’s why I’m here leaving this comment. I’ve only been doing keto for three months and I was genuinely nervous about the dough part because mixing mozzarella and almond flour into something pizza-shaped sounded wrong to me, but the food processor brought it together in like two minutes and it actually looked like real dough. The crust held up under toppings in a way I didn’t expect from a first attempt, no soggy center, no falling apart when I picked it up. Making it again this Friday and he’s already asked for it, which I absolutely did not see coming.
My kid asked why it smelled so cheesy before it even came out of the oven. (3.5 cups of mozzarella in the crust will do that.) He requests it every Friday now.
This crust is SO good but I really wish someone had warned me how sticky the dough gets right out of the food processor. Parchment paper on both sides is non-negotiable. Once I figured that out, the bottom crisped up golden and I’m not going back to cauliflower crust.
It’s National Pizza Day and I wanted to stay on program. I searched crust recipes on YouTube and decided I’d give this a try. I’ve made other fathead recipes, but they were too rich and greasy. I cannot tell you how impressed I am with your recipe. It is spot on perfection! Once baked, the flavor and texture is just like regular pizza crust.
Thank you for this five star winner!
I am wondering how to cook this in a pizza oven that gets really hot. Is it necessary to pre bake the crust? Could this be done in it, or should it be done ahead of time in a regular oven?
I don’t have a pizza oven, so I’m not sure how it compares. But I haven’t been pre baking my keto pizza crust lately. I just add the toppings on the raw crust and bake once. Check out how I do it in this video: https://youtu.be/XywcHJKgjEk
My wife hates Pizza. At the italian restaurant she usually gets a pasta dish and I opt for Pizza.
Today I tried your recipe using the kneading-hook on our Kenwood machine. I had to add a bit more almond flour (perhaps a TBSP or two) to reduce stickyness.
What shall I say? My wife had a larger piece than I did. She has now definately converted to a pizza-lover.
That dough is spectacular. I like most, unlike others, that it does not need any pre-baking without the toppins.
Just mixing, kneading, rolling out, throwing on the topping and shove it in the oven. Brilliant, thanks alot for this excellent recipe!
Wife converted. Worth it. The extra almond flour is smart with a stand mixer, the hook warms the dough faster than hands and it gets tackier. Cheers back.
What kind of mozzarella cheese do you use? Part skim, whole milk, fresh mozzarella? Do you buy it pre-shredded or do you buy a block and shred it yourself? I can’t seem to find this information anywhere! Thank you 🙂
Best keto pizza recipe ever! So thankful for your recipe. My husband is diabetic and I’m on keto diet. This change everything especially for his pizza cravings! He ate 5 slices on this recipe, he was so amazed. He really loves it.I’m going to try your keto bread too, so he can still enjoy sandwiches!
I measured the weight of the shredded cheese in ounces first, but then people wanted cups, so I put the 10 ozs in measuring cups and got 3.5 cups. Since it’s shredded, it doesn’t pack completely down.
This pizza crust is the best one I’ve ever tried! We’ve kept this in our rotation of meals for a while now and it’s really a great recipe. One thing I will say, I really don’t like zanthan gum and the slimy texture it gives things, but when I try a new recipe I will almost always try it with the intended ingredients. The zanthan gum doesn’t give it a weird texture at all it! My daughter even tried this tonight and said it was really good. 😀
The xanthan gum in this one is different than most recipes, you’re right. The mozzarella and almond flour do most of the binding work, the xanthan just keeps it from cracking when you fold a slice.
We have Pizza Night every Thursday with our kids. The tradition continues with Keto Pizza for us thanks to your amazing dough recipe! I use a baking stone, I pre bake the crust, then remove it and put it on a metal pizza grate, top with all the toppings and bake to melt the cheese. The crust stands up to the toppings! I portion the dough into two parts. I used half the dough to make a small pizza for us and the other half of the dough to make pizza rolls which were a crowd favorite even for our friends who joined us for Pizza Night! Great dough recipe! Looking forward to making Everything Bagel Bites with this dough as well.
Pizza rolls from the extra dough. Why haven’t I tried that. The grate after pre-baking sounds like it gets the bottom crispier than just the stone alone.
I made this tonight…followed recipe to the T apart from I only used 2 cups of packed shredded mozzarella and only had a bag of ground almonds and not almond flour. I used my food processor to mix. I greased one circle of parchment paper and molded by hand the dough ball into a pizza base shape. The pizza came out perfect! It was crispy on the edges and held its slices great. It was so easy to make. I will def be making again on a regular basis. Thank you.
Ground almonds instead of almond flour and it still crisped up – good to know. I’ve always thought you needed the finely milled kind for fat head dough to hold.
I’m confused about the amount of mozzarella to use. A typical 8 oz. Bag of pre-shredded mozzarella states that it is 2 cups. Therefore 10 ounces would be 2.5 cups (instead of 3.5)? Thanks for the clarification.
It honestly depends on how much you pack the shredded cheese to measure in cups. I recommend using ounces but when I published the video, everyone wanted measurements in cups.
This recipe is fantastic! The best keto crust I’ve ever had. I made a whole batch and split it in half, I froze the other half. The crust actually got crispy and tasted really good with a great texture. I only ended up eating half of it so today we put it in the air fryer and it was just as good as the first time I ate it. Even my non keto husband said it was really good and to save the recipe ☺️
The crust was great, but I have a question. Your recipe is showing for 8 servings, which I assume is the 8 slices, but how many pizzas is this one recipe supposed to make? When I made it, it was alot of dough, so I divided it into 3 sections and made a pizza crust out of each section, but it still seemed like I could have separated it even more. What is your suggestion? Also, can I use the left over dough to make biscuits or rolls?
It makes a large pizza and if you cut into 8 slices, each slice is a serving. But you can make smaller pizzas. And yes, you can use the leftover dough for biscuits, rolls, breadsticks, even pie crust for savory pies.
This dough is so good. Made my first batch a week ago and planning for more already. I do have a question though – is there a variation or way to make baguette style bread with it for subs?
This is a great recipe. I’ve been going through your library and this one by far is the best. I made this last night for myself and my wife who isn’t on keto, she loved it. I am on keto for nearly 5 months and been craving pizza nearly every day. Thanks so much!
Funny thing though, I don’t know if you use a convection oven or a broiler, but literally on every recipe I have to bake everything at least an extra 15 minutes. The keto bread loaf, well, that is an extra 20! Truly, every oven is different.
Non-keto wife approval is the real test. And yeah, fat head dough is the worst offender for oven variation, the mozzarella has to fully melt and set, not just get golden. Once you find your timing, write it down.
I made this tonight for dinner an it was so good, an easy, I used my food processor to mix the crust dough, an that worked so much better than hand mixer..:) I can not wait to use this dough on other recipes, thank you so much.
Food processor is actually easier for this dough. The breadstick version is my other favorite use of it, just roll it thinner and brush with garlic butter before baking.
I made this last night exactly as the recipe says. It came out delicious and we now can enjoy pizza again! I want to roll out the dough thinner next time to try to get it crispier. Do you think I should add another tsp of xanthan gum to make it hold together more? The instructions on the bag say 2 teaspoons per cup of flour for pizza.
I made two smaller pizzas with the dough and baked them on a pizza stone. I flipped them over at about 7 minutes and then baked for another 5. Removed them from the oven and then added my toppings. Baked again for another 10 or so. Edges were super crispy. Great recipe! Thank you!
This was a hit! I made it with the fathead dough recipe from this recipe and put pepperoni on it! My husband, who doesn’t follow a keto diet, loved it too. He’d never had a keto pizza before. I’m so happy to have found something he’ll eat along with me! We will be making this again for sure!
I noticed on this pizza recipe is said 3.5 cups of mozzarella but in parentheses it has 10oz? That would only be about 1 cup and 1/4 is this recipe for more that one crust? Just curious I want to make it but I don’t know how much geese I would need.
Both are for one crust. Shredded cheese is light, so 10oz by weight fills about 3.5 cups by volume. I usually grab the 16oz bag so I have extra for the top.
Is the dough on its own 3.5g net carbs total or per slice? I made it yesterday from 3 ingredient recipe and loved it and my 12 year old son said he prefers it to normal pizza.xx
Annie, This is my first time to make Fathead dough. I used this recipe to make pretzels for Super Bowl party. They were a hit. Using your protein Lasagna for main course. Thank you for your hard work bringing us these recipes & ideas. ?
Hi Annie, I have been shying away from making fathead pizza dough for the 7 months I’ve been eating keto (42 lbs gone so far!). Tonight I made it for my hubby and I and added some Italian seasonings, then topped it with Rao’s marinara sauce, mozzarella cheese, pepperoni, and onions. We both LOVE IT! Thank you! It will definitely be a staple in our home going forward! Also many thanks for the warning about the mess when using a mixer to combine the wet and dry ingredients. It really helped keep this non-cook keto cook calm and moving forward with the process!
I’ve made this several times and its PERFECTION!! I share this recipe link with all my keto friends. Thank you so much for sharing it! It comes together so quickly and it is really on point. So happy!!! <3
I made this yesterday and followed the guidelines that were provided and sprayed parchment paper with oil. I added Italian seasoning to the dough and forgot to put holes in the dough before putting the topping on it but the pizza turned out perfect. The Pizza was fantastic. I sauced the dough, added cheese’s, a pound of cooked Italian seasoned ground beef, onions, green and black olives, mushroom’s and topped with more cheese. It was awesome.
I have used the same recipe on the dough with other ingredients making sweet rolls, cup cakes, cookies and dough to wrapped hotdogs in. Its very versatile.
Holes were for pre-baking, which I stopped doing a while back. One-shot bake, no holes needed. And sweet rolls and cupcakes with fathead dough, that’s impressive. I haven’t pushed it that far.
The recipe calls for something called “1 teaspoon xanthan gum”, but that item is not included in the video which only has 4 ingredients. What is xanthan gum and it it optional?
I tried this last night, it was great! When I used to make pizza I would put cornmeal on the parchment before putting the crust down, I used Parmesan cheese instead, worked great. I also brushed the top of the pizza with garlic butter before topping.
Parmesan under the crust is so much better than cornmeal here. Adds crunch and actually flavors the bottom. Garlic butter before toppings though, I’m trying that next time.
This pizza dough was amazing! Pizza is my most favorite food to eat. I was able to top my pizza with several ingredients. I used additional spices, such as; Italian seasoning, garlic powder, and onion powder. I hope that you will continue to shower us with additional recipes. I can’t wait !!! Thank you
Can I make the dough a couple hours ahead of time and put in the fridge before rolling out? This is our first week on keto, so want to make sure I do things correctly 🙂
In your notes you say “The combination of mozzarella and cream cheese along with the almond flour yield a dense, crispy pizza crust packed full of flavor.”. However, cream cheese is not listed in the ingredients nor in the instructions. Is it supposed to be part of this recipe?
I ended up making this tonight, and it is by far the best Keto pizza crust recipe I’ve tried! I had some issues getting the dough rolled out evenly, so I par baked it for 10 minutes on a pizza stone before adding my toppings. It came out great; thanks for sharing this recipe!
Ok I actually made this today instead of the mummy dogs. But! I am going to cut strips out of the dough I rolled out and refrigerated then put some hot dogs inside with cheddar 😉
I’ll let you how it turns out. So far everything I make of your creations has been absolutely stellar. Best stuff I’ve found on the internet so far for keto heads!
Yes they came out awesomeM I used a block of pollyO mozzarella and shredded it in a processor myself. I put two pieces of parchment sprayed with non stick spray and rolled it out into a pizza dough, then cut into eight strips after I refrigerated it for about an hour, wrapped the dogs in it added cheese and baked for the same time as the mummy dogs called for. Really filling and super delicious!
Easy to do too!
Do you think I could pre-bake the crusts and freeze or refrigerate? Then pull out as needed, top and bake? I am trying to think of meal prep as I am trying to get my whole family on board with healthier eating. I need quick week night meals for my super picky 10 year old who only eats pizza and chicken nuggets.
Thank you for sharing all of your delicious recipes. I have never flash freeze any of my food so I am not sure how to do this can you share how you do this with your pizza dough. Also how to you store it in the freezer if freezing it rolled out?
Sure, there are two ways to store it. First, just place your dough ball in a plastic freezer safe bag, press out the air and put it in the freezer. The second, is to roll it out flat first. Store it flat with the bottom and top parchment paper attached the the flat dough. Place in a ziploc freezer bag and put in the freezer. You can stack multiple flat pizza crusts this way by stacking them on each other then putting them in the ziploc bag. As long as they have parchment paper in between them, they shouldn’t stick together.
sorry about the inconvenience Christian. hope you got your crust unstuck after 3 years. have a good Christmas.
maybe you could try putting flour on to your surface.
I have never used it my fathead pizza dough. I used it to make gravy once as a thickener and it made the texture off putting to me, slimy. I was afraid it would do to the same to the dough.
