An easy, thin, crispy Keto Pizza Crust recipe using a Fathead Keto Pizza Dough recipe. Bonus, you can choose your favorite Fathead Pizza Dough Recipe based on your taste: Almond flour, Coconut flour, or Egg-free keto pizza crust. All the options are here for you.
What is fathead pizza dough?
A fathead pizza dough is a low-carb keto pizza dough recipe made of 4 simple ingredients:
- Shredded mozzarella cheese – the hard kind, not the soft mozzarella.
- Cream cheese – can use lactose-free as well.
- Keto flour – almond flour or coconut flour are the most popular keto flours used in a fathead pizza dough recipe.
As you guessed, it’s called fathead because it is made with mostly fat-loaded ingredients and almost no carbs.
How does fathead pizza dough taste?
It is a thin, crispy tasteless pizza crust. It doesn’t have a cheese flavor at all and a very similar texture to regular wheat-based pizza crust with a slightly chewier texture in the center.
Most fathead pizza recipes add some flavoring to enhance the crust’s flavor, like salt, garlic powder, or onion powder.
How to make fathead pizza dough?
There are many ways to make keto fathead pizza depending on the keto flours you want to use and whether you want to use eggs or not.
Below I listed the three ways you can make a keto pizza crust with fathead dough with their pros and cons.
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Option 1: Fathead Pizza Crust with Almond Flour
That’s the most popular keto pizza crust on a keto diet.
Ingredients – all you need for this recipe are 4 ingredients: Almond flour, Shredded mozzarella cheese, Cream cheese, And eggs.
- The crust is very crispy.
- The dough is slightly gritty from the almond flour.
Options 2: Fathead Pizza Crust with Coconut Flour
The next option to make a keto fathead pizza crust is to use coconut flour.
Coconut flour is much more liquid-absorbent than almond flour, and therefore, it requires more moisture to create the best crispy keto pizza crust.
Some recipes use more eggs to balance the fibers in the coconut flour, but increasing the amount of cream cheese is a better way to make the best crispy keto pizza crust and avoid that eggy flavor in the dough.
Ingredients – all you need for this recipe are 4 ingredients: Coconut flour, Shredded mozzarella cheese, Cream cheese, and eggs.
- It is nut-free.
- The crust is not gritty.
- The pizza is very crispy.
- Some recipes use too many eggs with coconut flour, resulting in an eggy flavor in the dough.
- It keeps a light coconut flavor even after baking.
Option 3: Egg-free Fathead Pizza Crust
A new way to make fathead pizza crust is to swap the eggs for more cream cheese.
This is a great option for those with egg allergies or trying to reduce their egg consumption on their keto journey.
Ingredients: Coconut flour, Shredded mozzarella cheese, Cream cheese
- It has no eggy flavor!
- The crust is nut-free because egg-free pizza crusts work only with coconut flour.
- The pizza is not gritty.
- It is not as crispy in the center and stays slightly chewy.
- The pizza keeps a light coconut flavor.
How to make fathead dough?
There are 4 steps to follow to make a crispy fathead keto pizza crust recipe, whatever the recipe option you choose.
Step 1 – Melt shredded mozzarella cheese and cream cheese
The first step to make any keto fathead pizza dough consists of melting mozzarella and cream cheese.
The fastest way to do this is to bring all the ingredients in a microwave-safe bowl and microwave for 1 minute.
Then, stir with a silicone spatula and return for 30 seconds to the microwave. Stir again until all the cream cheese is incorporated into the melted mozzarella and form a white elastic dough.
You can also melt these two ingredients in a non-stick saucepan over medium heat. Make sure you constantly stir to prevent the mixture from sticking to the pan.
Step 2 – Add flour and beaten egg
Now that the cheese dough is ready, add the keto flour first, plus any flavoring called by the recipe like Italian seasoning, salt, or garlic powder.
Then, add the beaten egg on top – if used. This technique prevents the egg from being in direct contact with the warm cheese dough.
Start stirring with the silicone spatula, then use your hand to knead the dough.
The dough will harden, forming yellow patches from the egg, and that’s normal.
Knead the dough until all the flour is absorbed. Now, bring it back to the microwave for 20 seconds to soften the dough.
Finally, knead again to form a soft, consistent dough ball with no pieces of eggs or flour.
Step 3 – Roll the dough
To roll this fathead pizza dough, you must use sheets of parchment paper or the dough sticks to the rolling pin.
First, place a large piece of parchment paper on your benchtop. Lightly oil the paper with olive oil if your paper tends to stick to food.
Then, place the fathead dough ball in the center of the paper and place another piece of parchment paper on top.
Next, press the dough ball with your hand to flatten and start rolling with a rolling pin into a 29-cm/11-inch diameter pizza.
Finally, pull the parchment paper with the rolled pizza dough to slide it onto a baking sheet or pizza pan.
Don’t forget to prick the pizza dough with a fork.
Step 4 – Pre-bake the crust
Now, prebake the pizza for 10 minutes in a pre-heated oven at 400F (200C).
The dough will puff a lot, and that’s normal.
Open the oven and prick the dough with a fork to deflate the puffy areas. Keep baking until the entire base is golden brown.
Step 5 – Add pizza toppings
Remove the baking sheet from the oven and spread the pizza sauce all over the crust, leaving 0.5 inches without sauce on the border.
Then, add any keto toppings you love like chicken, pepperoni, olives, ham, and more!
Step 6 – Bake the pizza
Finally, return the pizza to the oven and bake for an extra 12 minutes until the borders are crispy and the cheese is melted.
For a different perspective on this recipe, watch my story about making the perfect fathead dough pizza crust!
Troubleshooting fathead pizza dough
The most common issues with fathead pizza dough with my tips to fix them are listed below.
Why has my fathead dough hardened or dried?
If your fathead pizza dough gets hard after adding the flour, it means that the melted cheese is cooling down.
That’s totally normal and fixable.
Bring the dough back in the microwave for 20 seconds and knead vigorously to bring all the ingredients together.
Your dough should be soft, glossy, and shiny.
Why have yellow eggy spots formed in my fathead dough?
This happens if you put the egg in direct contact with the warm melted mozzarella and cream cheese.
To avoid this, add the flour between the egg and melted cheese to form a barrier and knead fast and vigorously to incorporate the egg fast.
Also, beat the egg, don’t add a whole egg in fathead dough.
Why is the fathead dough sticky?
A sticky fathead dough means too much moisture has been incorporated into the dough.
This can happen for many reasons: your egg is slightly bigger than the recipe calls for, or your mozzarella brand contains a lot of moisture, or you simply didn’t add enough flour.
To fix sticky fathead pizza dough, first, add extra almond flour 1 tablespoon at a time. Then, rub olive oil on your hands to knead the dough and incorporate.
Fathead pizza nutrition info
A fathead pizza is a low-carb keto-approved pizza crust recipe to make any pizza style, including pizza roll-ups and pizza pockets.
Depending on the flour you used, the net carbs per serving, or 1 slice out of an 11-inch pizza, vary slightly.
For an Almond flour Keto Fathead Pizza (option 1), you will get per slice:
- Net carbs: 2 g
- Carbs: 3.1 g
- Fiber: 1.1 g
- Protein: 8.1 g
- Fat: 13 g
- Kcal: 156 kcal
For a Coconut Flour Keto Fathead Pizza (Option 2), you will get per slice:
- Net carbs: 1.9 g
- Carbs: 3.7 g
- Fiber: 1.8 g
- Protein: 6.6 g
- Fat: 8.5 g
- Kcal: 118 kcal
For a Coconut Flour Egg-free Keto Fathead Pizza (Option 3), you will get per slice:
- Net carbs: 2 g
- Carbs: 3.8 g
- Fiber: 1.8 g
- Protein: 6 g
- Fat: 9.1 g
- Kcal: 121 kcal
Can fathead pizza dough be frozen?
Sure, you can freeze this fathead keto pizza recipe.
First, roll the dough between two pieces of parchment paper.
Then, wrap the rolled dough with plastic wrap and freeze flat.
Finally, thaw the crust for 1 hour at room temperature before pre-baking and add toppings.
Can you make fathead pizza with coconut flour?
Yes, there are two options to make keto fathead pizza crust with coconut flour, including an egg-free option.
Can I add yeast to a keto pizza dough?
Yes, you can add active dried yeast in a keto pizza crust.
However, keep in mind that this will only add flavor to the pizza crust.
It won’t raise the crust or make a puffy crust.
In fact, keto fathead pizza crusts are gluten-free, so adding yeast won’t change their texture.
Can I use different cheese?
Shredded mozzarella cheese is the best to make fathead pizza crust. In fact, it’s tasteless, and it won’t add flavor to the pizza dough.
You may achieve a similar texture using Edam cheese, but the dough will be more salty and flavorsome.
More keto pizza recipes
If you love low carb pizza crust recipes I have plenty other recipes for you to try, including egg-free puffy keto pizza crust or crispy almond flour keto pizza crust, made without cheese or cream cheese.
Made this fathead pizza keto recipe? Share a comment or review below to tell me which recipe option you chose! I love to hear your favorites options!
Fathead Keto Pizza Dough 3 Ways
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Option 1: Almond Flour Fathead Pizza Dough
Option 2: Coconut Flour Fathead Pizza Dough
- Preheat oven to 400°F (200°C).
- Select the fathead pizza dough option you want to make, scroll up in this post to see the pros and cons for each version. Then, measure all ingredients of the recipe option you selected into small bowls before you start.
- In a large microwave-safe glass bowl, place shredded mozzarella cheese and cream cheese. Microwave for 1 minute on high. Stir with a silicone spatula to combine the melted mozzarella with softened cream cheese.
- Return 30 seconds to the microwave to melt the ingredients even more, stir again until the mixture is consistent, white, and glossy with no cream cheese bits.
- Add flour of choice, salt, garlic powder, and beaten egg if used in the recipe option you selected.
- Start stirring with the silicone spatula, then knead with your hand, squeeze the dough to bring all the ingredients together. It's ok if the dough dries out, hardens, or even a few yellow bits appear. Bring back 20 seconds in the microwave and knead again until the dough is soft and consistent in color and texture.
- Place a 12"/30 cm long piece of parchment paper on your benchtop. Lightly oil with olive oil, and place the dough in the center of the paper.
- Place another piece of parchment paper on top of the dough, press to flatten the dough, and start rolling with a rolling pin until the dough is thin and reaches an 11-inch diameter and about 1/3-inch thickness.
- Prick the dough all over with a fork and pull the piece of parchment paper with the rolled pizza dough onto a baking sheet.
- Pre-bake the rolled pizza crust for 10 minutes. The dough will puff on some places in the oven, and that's normal. Open the oven and prick to deflate the puff spot. Keep baking until golden brown.
- Remove from the oven and spread the pizza sauce all over the pizza except on the borders.
- Add any keto toppings you love like meat, pepperoni, and more grated mozzarella cheese.
- Bake the pizza for 12 minutes until its borders are crispy and the cheese melts.
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