Fathead Keto Pizza Dough
The classic melted-cheese dough that bakes into a real pizza crust you can pick up. Crisp at the edge, sturdy in the middle, and about 4g net carbs per slice.
Cheese does the work gluten normally would
Fathead dough gets its structure from melted mozzarella and cream cheese rather than flour, so a small amount of almond flour is all you need to bind it. Melting the cheese first is the step that matters most, because it lets the dough stretch and press into a round instead of cracking.
Work fast while the dough is warm and pliable. If it stiffens as it cools, microwave it for ten seconds to soften it again. Docking the base with a fork and par-baking it before you add toppings keeps the center from turning soggy under the sauce.
This makes a base you can actually hold in one hand, which is the whole point.
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Ingredients
- 1 3/4 cups shredded low-moisture mozzarella (net carbs →)
- 2 tablespoons cream cheese (net carbs →)
- 3/4 cup blanched almond flour (net carbs →)
- 1 large egg (net carbs →)
- 1/2 teaspoon baking powder (net carbs →)
- 1/4 teaspoon salt
- 1/2 teaspoon dried Italian herbs
Instructions
- 1Heat the oven to 425F and line a baking sheet with parchment.
- 2Combine the mozzarella and cream cheese in a bowl and microwave in 30 second bursts, stirring between each, until fully melted and smooth.
- 3Add the almond flour, egg, baking powder, salt, and herbs, then mix and knead with your hands until a uniform dough forms.
- 4Press the dough between two sheets of parchment and roll or pat it into a round about a quarter inch thick.
- 5Remove the top sheet, prick the base all over with a fork, and slide it onto the baking sheet.
- 6Par-bake for 8 to 10 minutes until set and lightly golden, then add sauce and toppings and bake another 6 to 8 minutes.
Nutrition (per serving)
Recipe FAQ
Why is my dough greasy and hard to handle?
Pre-shredded mozzarella that is too high in moisture, or cheese that overheated, can weep fat. Use low-moisture mozzarella, melt it gently in short bursts, and knead the almond flour in while the dough is warm to bring it back together.
Can I make the dough ahead?
Yes. Press it into a round, par-bake it, then cool and refrigerate for up to three days or freeze for a month. Add toppings and finish baking straight from cold when you want a fast dinner.
More Bread & Baking recipes
Keto Almond Flour Bread
A sturdy sandwich loaf made with blanched almond flour and psyllium husk that slices clean and holds up to fillings. Around 2g net carbs per slice.
Keto Cheddar Biscuits
Buttery drop biscuits loaded with sharp cheddar and brushed with garlic butter, styled after the ones from a certain seafood chain. About 2g net carbs each.
Keto Coconut Flour Muffins
Light, plain vanilla muffins built on coconut flour and eggs, ready for butter or a smear of sugar-free jam. Around 3g net carbs each and nut-free.
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