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.
A fathead pizza dough is a low-carb keto pizza dough recipe made of 4 simple ingredients:
As you guessed, it’s called fathead because it is made with mostly fat-loaded ingredients and almost no carbs.
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.
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.
If you want to see the recipe measurements, skip this part and jump to the recipe card now.
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 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.
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
There are 4 steps to follow to make a crispy fathead keto pizza crust recipe, whatever the recipe option you choose.
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.
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.
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.
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.
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!
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!
The most common issues with fathead pizza dough with my tips to fix them are listed below.
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.
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.
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.
A fathead pizza is a low-carb keto-approved pizza crust 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:
For a Coconut Flour Keto Fathead Pizza (Option 2), you will get per slice:
For a Coconut Flour Egg-free Keto Fathead Pizza (Option 3), you will get per slice:
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.
Yes, there are two options to make keto fathead pizza crust with coconut flour, including an egg-free option.
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.
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.
If you love low carb pizza crust 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!
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