Fathead Pizza Dough
Melted mozzarella and cream cheese bound with almond flour make a chewy, foldable crust with crisp golden edges. It's the go-to dough for keto pizza night.
Nutrition per serving
¼ of a 12-inch crust (2 slices)- Net carbs
- 3.6g
- Calories
- 303kcal
- Protein
- 16g
- Fat
- 25g
- Total carbs
- 5.8 g
- Fiber
- 2.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour): Coconut flour replaces the almond flour for a nut-free crust. It soaks up far more moisture, so you need less than half as much, and the crust bakes up a little drier and more bread-like.
- Knead in the coconut flour with the egg and seasonings, then let the dough rest 2–3 minutes; it firms up and becomes much less sticky as the flour absorbs moisture.
- Roll it a touch thicker, about ⅓ inch (8 mm), because coconut flour dough tears more easily, and press any cracks back together with your fingers. Bake times stay the same.
Egg-free (flax egg): A flax "egg" (ground flaxseed soaked in water) binds the dough instead of a real egg, so it works for egg allergies. The crust is slightly more tender, with a faint nutty flavor.
- Stir the ground flaxseed into the water and let it stand 5 minutes until thick and gel-like, then add it where the recipe adds the egg.
- Without egg the dough is softer and stickier: chill it for 10 minutes before rolling, and give the bare crust 10–12 minutes (until firm and golden) before you add toppings.
Garlic knots: The same dough tied into knots and brushed with garlic-parmesan butter: a low-carb take on pizzeria garlic knots to serve with soup, salad or meatballs.
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment. After kneading, divide the dough into 8 pieces and roll each into a 7-inch (18 cm) rope with oiled hands. Tie each rope into a loose knot, tucking the ends underneath, and set the knots 2 inches (5 cm) apart.
- Bake 12–15 minutes until puffed and deep golden-brown.
- Stir the garlic into the warm melted butter. Brush it over the hot knots, then scatter the parmesan and parsley over the top. Serve warm (2 knots per serving), with no-sugar marinara for dipping if you like.
- Also add
- Also add
Estimated cost $4.39 for 4 servings ($1.10 each) · how we estimate
Instructions
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Heat the oven to 425°F (220°C) and cut two sheets of parchment about the size of your pizza pan or baking sheet.
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Put the mozzarella and cream cheese in a large microwave-safe bowl. Microwave 1 minute, stir, then heat in 20–30 second bursts until completely melted and smooth, with no stringy lumps.
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Immediately add the almond flour, egg, Italian seasoning, garlic powder and salt. Stir with a sturdy spatula, then knead with damp or lightly oiled hands until you have a uniform, slightly sticky ball with no streaks of flour.
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Set the dough between the parchment sheets and roll it into a 12-inch (30 cm) round about ¼ inch (6 mm) thick. Peel off the top sheet, slide the dough (still on its bottom sheet) onto the pan and prick it all over with a fork so it doesn't balloon.
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Bake 8–10 minutes until the top is firm and golden-brown in spots. Poke any big bubbles with a fork.
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Add sauce and toppings and bake 5–7 minutes more, until the cheese is melted and bubbling and the edges are deep golden. Rest 5 minutes before slicing so the crust firms up.
Tips for success
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If the dough stiffens before it's fully mixed, microwave it for 10 seconds to soften the cheese again — it should feel like warm play dough. - Use low-moisture mozzarella, not fresh mozzarella balls; fresh is too wet and gives a soggy crust.
- Keep toppings light and pre-cook watery vegetables. For a classic pie, make the pepperoni fathead pizza with no-sugar marinara. The same dough also makes keto bagels.
Nice to have, not needed
- A pizza stone or steel gives the crispest base — a baking sheet preheated upside down in the oven works almost as well.
- A rolling pin makes an even round, but you can press the dough out between the parchment sheets with your palms.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: Re-crisp leftover slices in a 400°F (200°C) oven or a dry skillet for 5–8 minutes; the microwave makes the crust soft.
Prep tip: Par-bake two or three crusts at once, cool them and freeze flat with parchment between them — top and bake straight from frozen, adding 2–3 minutes.
Wrap raw dough tightly and refrigerate up to 3 days (microwave 10–15 seconds to soften before rolling), or freeze par-baked crusts up to 2 months.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut flour)
DietCoconut flour replaces the almond flour for a nut-free crust. It soaks up far more moisture, so you need less than half as much, and the crust bakes up a little drier and more bread-like.
- blanched almond flour → coconut flour
3.8 g net · 218 kcal · 13 g protein · 15 g fat · ≈$0.78 per serving (+0.2 g net carbs vs the original)
Egg-free (flax egg)
DietA flax "egg" (ground flaxseed soaked in water) binds the dough instead of a real egg, so it works for egg allergies. The crust is slightly more tender, with a faint nutty flavor.
- egg → ground flaxseed
- + 3 tbsp water
3.5 g net · 294 kcal · 15 g protein · 25 g fat · ≈$1.07 per serving (−0.1 g net carbs vs the original)
Garlic knots
FlavorThe same dough tied into knots and brushed with garlic-parmesan butter: a low-carb take on pizzeria garlic knots to serve with soup, salad or meatballs.
- + 2 tbsp butter
- + 3 cloves garlic
- + ¼ cup finely grated parmesan
- + 1 tbsp fresh parsley
4.5 g net · 376 kcal · 18 g protein · 32 g fat · ≈$1.38 per serving (+0.9 g net carbs vs the original)
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