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Fathead Keto Pizza Dough (3-way Recipe)

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4.94 from 307 votes
By Carine Claudepierre - - 14 Comments
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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.

fathead keto pizza crust recipe

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.
  • Egg.
  • 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.

It’s an alternative to my keto pizza crust or my thick keto crust.

fathead keto pizza

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.

If you want to see the recipe measurements, skip this part and jump to the recipe card now.

Fathead Pizza Crust with Almond Flour is the most popular keto pizza crust on a keto diet and my preferred option.

Ingredients

All you need for this recipe are 4 ingredients.

  • Almond flour
  • Shredded mozzarella cheese
  • Cream cheese
  • Eggs

This Fathead dough is my favorite. This is why:

  • Pros
    • The crust is very crispy.
  • Cons
    • The dough is slightly gritty from the almond flour.

Jump to the Allergy Swaps section for a Nut-Free or for an Egg-Free option.

keto fathead pizza dough

Making The 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 – Melting Cheese

The first step to making 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 – Adding Flour And 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 – Rolling 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-baking The Crust

Now, prebake the pizza for 10 minutes in a pre-heated oven at 400°F (200°C).

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 keto 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!

fathead pizza keto

Allergy Swaps

Nut-Free: 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.

  • Pros
    • It is nut-free.
    • The crust is not gritty.
    • The pizza is very crispy.
  • Cons
    • 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.

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

  • Pros
    • 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.
  • Cons
    • It is not as crispy in the center and stays slightly chewy.
    • The pizza keeps a light coconut flavor.

Frequently Asked Questions

The most common issues with fathead pizza dough with my tips to fix them are listed below.

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.

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.

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 to 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.

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 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 (Nut-Free Option), 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, 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

Storage Instructions

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.

More Keto Pizza Recipes

If you love low-carb pizza crust recipes I have plenty of 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 about your favorite options!

fathead keto pizza crust recipe

Fathead Keto Pizza Dough 3 Ways

1.9gNet Carbs
Make a thin keto pizza crust using fathead pizza dough, including options with almond flour, coconut flour, or egg-free.
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Yield: 8 slices (11-inch pizza)
Serving Size: 1 slice (no toppings)

Nutrition

Net Carbs 1.9g
Fat 8.5g
Protein 6.6g
Calories 118.2kcal
4.94 from 307 votes
Review Print

Ingredients

Option 1: Almond Flour Fathead Pizza Dough

Option 2: Coconut Flour Fathead Pizza Dough

Option 3: Egg-free Fathead Pizza Crust

Instructions

  • Preheat the 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, and 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 low-carb 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.
Nutrition panel is for option 2 without toppings. For all the other nutrition panels, scroll up to the post.
Troubleshooting dough tips included before this recipe card, scroll up to the troubleshooting section.
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Nutrition Facts
Fathead Keto Pizza Dough 3 Ways
Amount Per Serving (1 slice (no toppings))
Calories 118.2 Calories from Fat 77
% Daily Value*
Fat 8.5g13%
Saturated Fat 5.1g32%
Trans Fat 0.1g
Cholesterol 47.8mg16%
Sodium 247.1mg11%
Potassium 35.7mg1%
Carbohydrates 3.7g1%
Fiber 1.8g8%
Sugar 0.8g1%
Protein 6.6g13%
Net Carbs 1.9g
Vitamin A 273.1IU5%
Vitamin C 0.1mg0%
Calcium 116.8mg12%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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    14 Thoughts On Fathead Keto Pizza Dough (3-way Recipe)
  1. 4 stars
    I made the pizza crust with almond flour and egg. After rereading the instructions, I melted the cheeses then added all the other ingredients . I used a food processor. I have made pie crust in this manner and it turned out great. The pizza dough came out sticky. It stuck to the oiled parchment paper then stuck to my pizza pan. We liked the results but I’m alittle disappointed about the sticking. Where did I go wrong? Thanks.

  2. Okay, so I have now made both Option 1 (with the almond flour) and Option 2 (with the coconut flour) of this recipe. As always, Carine’s recipes never fail to impress me. They always come out perfect for me. Both versions give a very nice crust as far as texture, consistency and appearance, but I have to say I preferred Option 1 with the almond flour because the coconut flour crust was kind of dry in comparison. Also, you can really taste the coconut in the Option 2 crust, which is a little weird in a pizza, whereas the almond flour crust has a very neutral taste, almost just like a regular wheat flour pizza crust.

  3. 5 stars
    Very easy to make and very yummy. Slowly working through alot of your recipes and not disappointed at all!

  4. 5 stars
    This turned out so good! Absolutely loved it. My husband was all praises about this pizza too and he does not follow a low carb diet. Thank you for sharing an amazing recipe

  5. I made this crust last night for the first time. I cooked it longer than recommended bc it didn’t look cooked. I flipped it over then put ingredients on back in the oven for several more minutes. The outer edge was getting too cooked sso removed from oven . It tasted great but the crust never really cooked fully in my opinion. Had to eat with a fork bc it was too soft. What did I do wrong? Btw I cooked it on a pizza stone if that might matter.

    • Which option did you use? The egg-free option as mentioned in the post don’t crisp and harden well. Another reason can be that your mozzarella is high in water, you must use dry shredded mozzarella not soft mozzarella.

  6. Please disregard my previous comment, as I noticed the alternative cheese you propose. I don’t like mozzarella at all. Anyway thanks a lot

    • 5 stars
      I realize this post was from a while back but just in case you happen to look back… if you have not tried the mozzarella in fat head dough… you really should give it a chance! I also do not like mozzarella cheese(except fresh), but in the dough, it taste nothing like mozzarella it taste nothing like even cheese! The mozzarella is not there for the taste it is for the structure of the crust. In my opinion it sort of takes the place of gluten and ads a stretch to the pizza dough. I it’s really easy to make and Pizza always makes it easier to stay on your diet lol🙂 promise!
      Btw, even my non-keto family and children eat this dough!

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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