There’s something deeply satisfying about biting into a warm, cheesy pizza crust—but if you’re watching your carbs, traditional pizza is often off-limits. That’s where Fathead Pizza Dough comes in.
This low-carb, gluten-free alternative delivers everything you love about pizza: a crispy, golden crust with just the right amount of chew.
And the best part? It’s made with simple ingredients like mozzarella, cream cheese, almond flour, and egg, creating a deliciously rich and satisfying base that won’t spike your blood sugar.
If you’ve ever struggled with low-carb baking, you know the frustration of dry, crumbly, or flavorless dough. Fathead dough changes the game.
The secret? Melted mozzarella acts as the perfect binder, giving the crust its signature stretch and structure. Whether you’re following a keto lifestyle, cutting back on gluten, or just looking for a guilt-free way to enjoy pizza, this recipe has you covered.
Why You Will Love This Dish?
- It actually tastes like pizza crust! The melted cheese and almond flour create a chewy, flavorful base that holds up to toppings.
- It’s easy to make. No yeast, no rising time—just mix, roll, and bake.
- Perfect for meal prep. Make extra and store it in the fridge or freezer for quick, homemade pizza anytime.
- It fits my low-carb lifestyle. With just a fraction of the carbs in regular dough, it keeps me on track without feeling deprived.
- Versatile beyond pizza. Use it for garlic bread, keto bagels, or even cheesy breadsticks!
Fathead Pizza Dough Recipe
Equipment
- Microwave or stovetop
- Mixing bowl
- Parchment paper
- Rolling pin
- Baking sheet
- Oven
Ingredients
For the crust:
- 2 cups shredded part-skim mozzarella cheese about 8 ounces
- 1 ounce cream cheese about 2 tablespoons, cut into 4 pieces
- 3/4 cup almond flour or 1/3 cup coconut flour
- 1 large egg lightly beaten
- 1 tablespoon olive oil
For the toppings:
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 clove garlic minced
- 1 cup broccoli florets cut into bite-sized pieces
- 1/2 cup shredded part-skim mozzarella cheese
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Microwave mozzarella and cream cheese for about 45 seconds, stirring until smooth.
- Mix in almond flour, egg, and olive oil until a dough forms.
- Place dough between two sheets of parchment paper and roll it into a thin crust.
- Transfer to the baking sheet and poke holes with a fork to prevent bubbling.
- Bake for 8-10 minutes until golden brown.
- Add toppings like Parmesan, heavy cream sauce, garlic, broccoli, and more cheese.
- Bake for another 5 minutes until toppings melt and edges crisp up.
Nutrition Info:
| Nutrition | Value |
| Calories | 702kcal |
| Carbohydrates | 18.0 g |
| Protein | 39.1 g |
| Fat | 52.8 g |
| Sugars | 3.8 g |
| Sodium | 1248.7 mg |
Keto Crust Magic: Fun & Flavorful Variations
- Nut-Free Version: Swap almond flour for ground sunflower seed flour in a 1:1 ratio. It keeps the same texture and works perfectly for those with nut allergies.
- Crispier Crust Hack: Bake the crust for 5 extra minutes before adding toppings to get that extra crunch—especially if you love thin, crispy pizzas.
- Flavored Crust Upgrade: Mix Italian seasoning, garlic powder, or a pinch of red pepper flakes into the dough for an extra depth of flavor.
- Dairy-Free Adaptation: Use dairy-free shredded mozzarella and coconut cream instead of cream cheese to make this recipe fully dairy-free while still keeping it keto.
- Stuffed Crust Twist: Before baking, fold in cheese sticks or shredded cheese along the edges to create a gooey stuffed crust without adding too many extra carbs.
- Savory Flatbread Option: Skip the pizza toppings and brush the crust with olive oil and rosemary for an easy, keto-friendly flatbread to serve with dips or soups.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
