Pizza night is back. 43 keto Italian recipes. See the Menu →
Four ingredients (mozzarella, cream cheese, almond flour, egg) and the dough works for pizza, pie shells, corn dog batter, and puff pastry shapes. I have been using fat head dough for years and still find new things to do with it. These 11 recipes are everything I actually make.
Fat head dough started as a pizza crust and it is still what most people use it for. The texture holds toppings without going soggy, which is the thing low-carb crusts usually fail at.
37 five-star reviews on the original. Three and a half grams net carbs per slice, twelve-point-eight grams of protein. The bottom crisps up on a preheated pan and that part matters more than most people realize.
Chicago deep dish. Lupin meal added to the fat head base gives it the crunch a thick crust needs (regular almond flour alone goes soft under that much cheese). Two and a half grams net carbs, 4.9 stars across 22 reviews.
Have leftover chicken in the fridge? Cherry tomatoes and roasted peppers on pesto, with twenty-seven grams of protein per serving. This is the recipe I reach for on those nights.
BBQ pulled pork on a fat head base. The tangy sauce soaks into the crust edges a little, which sounds like a problem but is not. Twenty-seven-point-seven grams protein, five-point-three net carbs. I make this the night after pulled pork is on the menu.
Made it for brunch one Sunday, then started making it on purpose every weekend. Crumbled bacon on a cream cheese schmear with fresh basil. The cold leftover slice the next morning is better than the original.
Rolling the dough thinner and pressing it into a dish gets you a pie shell sturdy enough for heavy, creamy fillings. Chicken pot pie works. Taco filling works. Steak fajita works. The shell does not crack or fall apart when you cut into it, which was my main concern the first time.
Six grams net carbs. The filling is standard pot pie (carrots and peas in cream sauce) inside a fat head shell that crisps on the bottom. Four reviews, all five stars. This is the one I make in winter.
Taco night, but a pie. The fat head crust handles moisture from seasoned beef without going soft, which other low-carb shells struggle with. Seven-point-three net carbs, thirty-two-point-six grams protein. Kids request this one most often.
Steak fajita strips baked into the crust. Cook fresh or use leftovers from taco night. Both work the same. The peppers and onions soften into the filling in a way they do not when served in a tortilla.
The same base dough rolls thin for pinwheels, shapes around hot dogs, or gets scored into tree shapes for the holiday table. Three very different results from one recipe.
The batter is fat head dough thinned enough to coat a dog on a stick, then fried until the outside is genuinely crunchy. Thirteen reviews at 4.9 stars. Five-point-five net carbs, thirty protein. The texture holds up even after cooling.
Brought these to a potluck and somebody asked for the recipe before they finished chewing. Spinach artichoke dip baked into rolled fat head pinwheels. About four-point-seven net carbs each. They hold their shape at room temperature, which most hot apps do not.
Looks festive, but the scoring technique works for any shape all year. Fat head puff pastry cut into Christmas tree pieces. Four grams net carbs, twenty-five grams protein.