Perfect Fathead Dough Recipe for Keto Pizza Crust
Fathead pizza dough, just like regular pizza dough, has so many uses! It is the perfect beginner recipe to learn when first embarking on the keto diet. After many years of making keto pizza crust from fathead dough, I've learned a lot of tricks to make it as easy as possible so you can enjoy it every time you want pizza!
Servings: 4
Calories: 311
Ingredients
- 1 ¾ cup Shredded Mozzarella Cheese
- ¾ cup almond flour (see my favorite on Amazon)
- ½ teaspoon Italian Seasoning
- ½ teaspoon Kosher salt
- 1 ounce Cream Cheese
- 1 Large Egg
Instructions
- Pre-heat the oven to 400F (200C). Prepare a sheet of parchment paper by rubbing it with oil or cooking spray. You must use parchment paper, not wax paper.
- In a large microwave-safe bowl, mix together the mozzarella cheese, almond flour, Italian seasoning, and salt. Microwave on high for 1 minute. If not completely melted, melt for 30 seconds more. (see notes for stovetop method)
- Add the cream cheese to the mozzarella mixture and combine with a spoon. when the dough is cool enough to handle, add in the egg and mix well with hands.
- Dump the dough out on to a piece of parchment paper. Wet your hands and press the dough into a 10-12 inch (25-30cm) circle or oblong shape. Place the parchment paper and pizza crust directly on the oven rack and bake for 8-10 minutes or until golden brown. Keep and eye on it and pop any bubbles that form in the crust.
- Remove the crust from the oven and top with your favorite toppings. Bake for 8-10 minutes more.
- Cut into 6-8 slices and serve. 1 pizza crust recipe makes 4 servings.
Notes
- Nutrition is for ¼ of the crust only. Any toppings you add will be extra.
- For a coconut flour crust: use ⅓ cup coconut flour in place of the almond flour and increase the eggs to 2.
- For stovetop instead of microwave: Place the glass bowl with mozzarella and flour over a pot of simmering water (to make a double boiler) and stir until melted.
- For a crispier crust: After pre-baking, flip the crust before adding the toppings.
- To freeze fathead pizza crust: Follow directi0ns 1-4 for pre-baking the crust. Make as many as you need and stack the crusts in the freezer with the parchment paper. Freeze for 1 hour, then wrap in plastic wrap followed by foil. Freeze for up to 3 months. When ready to use, pre-heat oven, remove from freezer (no need to thaw), add your favorite toppings, and bake in 400F oven for 8-10 minutes.
- Refrigerate or freeze a fathead dough ball: Wrap the ball of dough in plastic wrap and refrigerate for up to 4 days. Wrap in multiple layers of plastic wrap and freeze for 2 months.
- Store leftover pizza in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 311 | Carbohydrates: 6g | Protein: 19g | Fat: 25g | Fiber: 2g