The Best Fathead Keto Pizza Recipe
YIELD:
8
slices (11-inch pizza) SERVING SIZE: 1 slice (no toppings)
NUTRITION SNAPSHOT
Net Carbs 1.9g Fat 8.5g Protein 6.6g Calories 118.2kcal
INGREDIENTS
OPTION 1: ALMOND FLOUR FATHEAD PIZZA DOUGH
1 ½ cup Shredded Mozzarella Cheese full-fat hard mozzarella
2 tablespoons Cream Cheese
1 large Egg
¾ cup Almond Flour scooped and leveled
¼ teaspoon Garlic Powder
¼ teaspoon Salt
OPTION 2: COCONUT FLOUR FATHEAD PIZZA DOUGH
1 ½ cup Shredded Mozzarella Cheese full-fat hard mozzarella
4 tablespoons Cream Cheese
1 large Egg beaten
⅓ cup Coconut Flour scooped and leveled
¼ teaspoon Garlic Powder
¼ teaspoon Salt
OPTION 3: EGG-FREE FATHEAD PIZZA CRUST
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
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Preheat the oven to 400°F (200°C).
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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.
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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.
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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.
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Add flour of choice, salt, garlic powder, and beaten egg if used in the recipe option you selected.
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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.
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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.
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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.
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Prick the dough all over with a fork and pull the piece of parchment paper with the rolled pizza dough onto a baking sheet.
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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.
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Remove from the oven and spread the low-carb pizza sauce all over the pizza except on the borders.
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Add any keto toppings you love like meat, pepperoni, and more grated mozzarella cheese.
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Bake the pizza for 12 minutes until its borders are crispy and the cheese melts.
NOTES
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.
