Keto Fathead Pizza Dough Recipe

By What’s Baking

A cheesy, gluten-free pizza base that crisps beautifully while staying tender inside, perfect for low-carb dieters who refuse to give up their pizza nights.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

1 pizza (8 slices)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">170g low-moisture mozzarella cheese, shredded</li> <li class="ingredients-single-item">85g cream cheese</li> <li class="ingredients-single-item">75g almond flour (or ground sunflower seeds for nut allergies)</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1/2 tsp garlic powder</li> <li class="ingredients-single-item">1/2 tsp dried Italian herbs</li> <li class="ingredients-single-item">1/4 tsp sea salt</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Microwave-safe bowl</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Rolling pin</li> </ul>

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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 220°C. Line a baking sheet with parchment paper and set aside. This high temperature helps create that desirable pizza crust texture – crisp outside and tender inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave on high for 60-90 seconds, stopping to stir halfway through, until completely melted and the mixture forms a smooth, cohesive mass. The cheese mixtures must be fully melted to properly incorporate with the dry ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Quickly add the almond flour, egg, garlic powder, Italian herbs, and salt to the cheese mixture while it's still hot. Working fast is key here – as the cheese cools, it becomes more difficult to incorporate the other ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Mix everything together with a wooden spoon until well combined. When the mixture becomes too difficult to stir, switch to kneading with your hands. If the dough becomes too firm to work with, microwave it for another 15-20 seconds to soften. Don't worry if it feels sticky – this is normal! </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place the dough on the prepared baking sheet between two pieces of parchment paper. Using a rolling pin, roll the dough into a circle about 30cm in diameter and 5mm thick. Remove the top parchment paper and use your fingers to create a slightly raised edge for an authentic pizza look. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Prick the dough all over with a fork to prevent air bubbles from forming during baking. This step is crucial – skip it, and you might end up with a puffed balloon instead of a flat crust! </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake the dough for 8-10 minutes until it becomes golden brown around the edges. The middle might still look a bit soft – that's perfect, as it will continue cooking when you add toppings. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from the oven, add your desired low-carb toppings, and return to the oven for an additional 5-7 minutes until the cheese is bubbly and everything is heated through. Let rest for 2 minutes before slicing – this allows the structure to set for easier cutting. </li> </ol>

Chef’s Notes

A few helpful details for making this recipe.

Why does my fathead dough become too sticky to handle?

Stickiness is normal with fathead dough due to the melted cheese content. To manage this, wet your hands with cold water before handling, use oiled parchment paper when rolling, or chill the dough briefly. If it becomes too firm, microwave for 15-20 seconds to soften it back to a workable consistency.

Can I freeze low-carb pizza dough for later use?

Yes! This cheese-based dough freezes beautifully. Pre-bake the crust for 5 minutes, cool completely, then wrap tightly in cling film and freeze for up to 3 months. When ready to use, no need to thaw—just add toppings and bake from frozen for 12-15 minutes at 220°C.

What's the best way to achieve a crispy crust with almond flour dough?

For the crispiest crust, bake on a preheated pizza stone or inverted baking tray, roll the dough thinner (3-4mm), extend the initial bake time by 2-3 minutes, and use a fork to thoroughly prick the dough before baking. A sprinkle of grated parmesan on the parchment paper before laying down the dough adds extra crispiness.