Egg-Free Fathead Dough

This Egg-Free Fathead Pizza Dough is a simple 4-ingredient low-carb pizza dough with only 2.5 grams of net carbs!

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While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!

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Egg-Free Fathead Pizza Dough

This Egg-Free Fathead Pizza Dough is a simple 4-ingredient low-carb pizza dough with only 2.5 grams of net carbs!

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Yield: 8 slices (11-inch pizza)

Serving Size: 1 slice (no toppings)

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Ingredients

US CustomaryMetric

• ▢ 1 ½ cup Shredded Mozzarella Cheese full-fat hard mozzarella
• ▢ 6 tablespoons Cream Cheese
• ▢ ⅓ cup Coconut Flour scooped and leveled
• ▢ ¼ teaspoon Garlic Powder
• ▢ ¼ teaspoon Salt

Instructions

• Preheat the oven to 400°F (200°C).
• Combine shredded mozzarella and cream cheese in a large microwave-safe glass bowl. Microwave on high for 1 minute. Then, use a silicone spatula to thoroughly mix the melted mozzarella with the softened cream cheese.
• Microwave the mixture for another 30 seconds to further melt the cheeses. Stir again until you achieve a smooth, white, and glossy consistency without any visible lumps of cream cheese.
• Add the coconut flour, salt, and garlic powder.
• Stir the ingredients with a silicone spatula. Then, switch to kneading with your hand, squeezing the mixture to combine everything into a dough. Don't worry if the dough seems dry, hardens, or develops some yellowish specks. Microwave for another 20 seconds and knead again until the dough becomes soft and uniform in color and texture.
• Lay a 12-inch (30 cm) piece of parchment paper on your countertop and lightly grease it with olive oil. Place the dough in the center of the oiled paper.
• Cover the dough with another piece of parchment paper. Press down to flatten it, and then use a rolling pin to roll it out thinly to an 11-inch diameter and approximately 1/3-inch thickness.
• Use a fork to prick holes all over the dough. Carefully transfer the parchment paper with the rolled pizza dough onto a baking sheet.
• Pre-bake the pizza crust for 10 minutes. It's normal for the dough to puff up in some areas. If this happens, open the oven and prick those spots to deflate them. Continue baking until the crust turns golden brown.
• Remove from the oven and spread my low-carb pizza sauce all over the pizza except on the borders.
• Add your favorite keto-friendly toppings, such as meat, pepperoni, and extra grated mozzarella cheese.
• Bake the pizza for an additional 12 minutes at 400°F (200°C) until the crust edges are crispy and the cheese is melted and bubbly.

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NutritionServing Size: 1 slice (no toppings)

Yield: 8 slices (11-inch pizza)

Nutrition

Serving: 1 slice (no toppings)Calories: 107.1 kcal (5%)Carbohydrates: 4.3 g (1%)Fiber: 1.8 g (8%)Net Carbs: 2.5 gProtein: 6.3 g (13%)Fat: 7.1 g (11%)Saturated Fat: 4.5 g (28%)Polyunsaturated Fat: 0.2 gMonounsaturated Fat: 1.8 gCholesterol: 22.7 mg (8%)Sodium: 255.3 mg (11%)Potassium: 44.9 mg (1%)Sugar: 1.2 g (1%)Vitamin A: 204.1 IU (4%)Vitamin B12: 0.6 µg (10%)Vitamin C: 0.001 mgVitamin D: 0.1 µg (1%)Calcium: 122.8 mg (12%)Iron: 0.2 mg (1%)Magnesium: 5.2 mg (1%)Zinc: 0.7 mg (5%)

Ingredients and Substitutions

You only need 4 ingredients to make this pizza dough. Here’s how to pick them.

• Shredded Mozzarella Cheese – This provides the base structure for the dough and melts to create a chewy texture. Other hard cheeses like cheddar or provolone also work.  
• Cream Cheese – It adds moisture and richness to the dough, contributing to its soft texture. You can also use mascarpone cheese for a slightly different flavor.
• Coconut Flour – This low-carb flour absorbs moisture and helps bind the dough together. Almond flour is a common alternative, but you might need to adjust the liquid slightly.
• Garlic Powder – This adds a savory flavor to the pizza crust. Onion powder or Italian herbs also make great additions.  
• Salt – It enhances the overall flavor of the dough, use only if your mozzarella is not too salty!

How to Make Egg-Free Fathead Dough

This recipe is super simple to whip up. Here’s how in pictures.

Melt the mozzarella and cream cheese, incorporate the flour, combine it into a dough, and roll it into a ball.

Flatten the dough on a large baking plan and prick it with a fork,

Pre-bake the crust for 10 minutes at 400°F (200°C).

Add the toppings of your choice and bake again until cooked.

Carine’s Baking Tips

Let me share a few more tips for a perfect pizza.

• Grease Parchment Lightly – A light coating of olive oil on the parchment prevents the dough from sticking.  
• Microwave in Intervals – Microwaving the cheese in short bursts and stirring ensures it melts evenly without burning.  
• Knead Until Smooth – Thorough kneading after microwaving helps create a uniform dough texture.
• Don’t Over-Microwave – Overheating the dough can make it tough; microwave just until it’s soft and pliable.
• Roll Thinly for Crispness – Rolling the dough thinly helps achieve a crispy crust.
• Prick the Dough – Poking holes with a fork prevents large air bubbles from forming during pre-baking.  
• Watch for Puffing – If the dough puffs up significantly during pre-baking, gently prick it to deflate.
• Bake Until Golden – Ensure the pre-baked crust turns golden brown for optimal texture and flavor.

More Keto Pizza Recipes

Almond Flour Fathead Dough

Coconut Flour Fathead Pizza Dough

Coconut Flour Pizza Crust (Vegan, Keto)

Cloud Bread Pizza