FatHead Pizza Dough is a KETO gluten free recipe the whole family will enjoy. Make this low carb Pizza Dough in just a few minutes.
This easy to make keto pizza crust is full of flavor. It’s satisfying and has a good firm structure. Load it up with your favorite toppings. Give up some Carbs but NOT Pizza night!
Having a KETO couple in our family is opening my eyes to a whole new way of eating. I’m familiar with low carb and I have cooked and enjoyed low carb recipes …with some serious fall backs to carb heavy comfort foods on a regular basis.
Looking for more Low carb recipes? Check out our Low carb Recipes section
Amanda and Nathan have been on the KETO diet for quite a while now. They love the results. They feel good and look fantastic. Very inspirational couple!
I’m learning more about this KETO diet and must say I’m drawn to it. Even though the thought of giving up carbs is agonizing. I REALLY enjoyed this Fat Head Pizza crust. (Who came up with that name???).
I was full at one piece of pizza and sort of forced myself to eat two. I had to eat two for the photo shoot didn’t I? 🙂 But dessert is NOT happening. I’m completely stuffed and feel full and satisfied.
Dave was also fully satisfied after a couple of pieces. And LOVED this pizza. I was really surprised by that. This is a thin crust pizza and we are used to the Stuffed style. The flavor is SO good. He asked me to make it again. That is high praise.
Click Amanda’s pic to go to her you tube video. Watch her make this Fat Head Dough recipe and like and subscribe to her Amanda Sandefur YouTube channel for weekly updates. She mommy vlogs, cleaning videos, hauls and other fun stuff.
I could NOT believe the instructions told me to microwave the dough ingredients in a microwave safe bowl. This whole recipe is SO incredibly easy. Heat it up and roll it out. Bake!
Pizza crust is a LONG process when I work with my yeasted sourdough breads (NOW you know why I resist KETO. I love bread. And making it too!).
Warning: The thing about going on a keto diet is you have to REALLY commit to it. Otherwise all that fat will stick to your waistline instead of being metabolized like the keto diet is designed to do.
Sticking a toe in the keto water, so to speak, will not help you reduce weight or eat healthier. Pushing your body to ketosis takes a commitment. Keeping it there is more commitment. Eating too many carbs and eating keto too will be nirvana. UNTIL you realize your pants don’t fit anymore.
I do NOT recommend using your pizza stone for this low carb pizza recipe. I made it work but it was a near thing. When i placed the Fathead dough on a hot pizza stone it instantly began to cook. Which is not ideal when your still spreading it on the stone.
I was spreading the dough on my preheated pizza stone and realizing I was causing holes to form due to the crust cooking (and sticking to the stone) before I spread the dough out completely. So I stopped fooling with it and baked it with a hole or two. Good news is I didn’t need to worry about the crust bubbling on me since it was well vented.
UPDATE: One of our readers shared that she lays her fat head pizza crust recipe on PARCHMENT on the baking stone. Then she pre-bakes the crust for 5 minutes before loading on the sauce and fillings and it bakes fine.
Working with Mozzarella cheese as a pizza crust is definitely different from good ole carby bread dough. It takes some getting used to for sure. Our Cauliflower low carb pizza crust is also pretty delicious, and yes, It too handles differently than you might expect. And it Tastes delish so it’s worth figuring out.
This keto fathead pizza recipe did NOT stick to my baking stone. Fortunately the pizza dough just cooked REALLY fast. Like 5 minutes instead of 10. But the baked crust came off the stone easily enough. My oven is also very hot. I may need to turn down the heat a bit for my crust to bake correctly.
I thought about next time NOT preheating the stone. But I’m worried the crust would definitely adhere to a cold stone. Covering your baking stone with parchment or Using a baking sheet or pizza pan would be less stress.
FatHead KETO Pizza Recipe:
This is an EASY 30 minute low carb dinner. I was out of garlic powder so I chopped two cloves of raw garlic up. We really loved the flavor garlic added to the crust. Either powder or raw garlic will work in this recipe.
IT IS NECESSARY to use the parchment method of rolling out this low carb pizza dough. The dough WILL STICK to your rolling pin otherwise. The dough rolls easily between the two pieces of parchment paper. I use this same method of rolling out dough for my coconut oil pie crusts too. It works great and the dough peels off the parchment very well.
I used my Homemade Pizza sauce which is optional with this recipe. I enjoy the extra flavor it adds and sauce is…saucy and nice under the ingredients. It does add some carbs to this meal though. So you may have to find another option to keep your net carbs down.
Substituting coconut flour for almond flour?
Yes you can!
Use 1/4 Cup Coconut Flour to replace the almond flour in this fathead pizza recipe.
Keto Fat head Pizza crust is delicious and holds up well in the hand.
Your Printable Recipe Card:
Fat Head Pizza Dough is a KETO approved recipe the whole family will enjoy. Make Fat Head Pizza Dough in just a few minutes. This easy pizza crust is full of flavor, satisfying, and has good firm structure. Load it up with your favorite toppings. Give up some Carbs NOT Pizza night!
- 1 tsp of Garlic Powder or I Tablespoon Chopped raw Garlic
- 3/4 C Almond Flour
- 1Tbs of Italian Seasoning
- Favorite KETO approved pizza sauce and toppings
- 2 Tbs Cream Cheese
- 1 3/4 C Mozzarella
- 1 whole Egg
- Pour the Mozzarella cheese, almond flour and cream cheese into a microwave safe bowl.
- Microwave the cheese mixture for 60 seconds.
- Stir until it forms into a dough like ball.
- Microwave for another 30 sec
- Add 1 tsp of Garlic Powder OR 2 cloves chopped raw garlic
- 1Tbs of Italian Seasoning
- 1 whole Egg
- Mix well and place on Parchment paper.
- Place second Parchment paper on top of the dough and roll to about 10”-12” in diameter.
- Remove top Parchment and use a fork to pierce the dough in several places to prevent air bubbles.
- Transfer (on the bottom Parchment) to a baking sheet.
- Bake at 425 for about 10 minutes rotating halfway through (if needed) for even baking) until the crust is light brown around the edges.
- Deflate any air bubbles that may have formed by piercing with a fork.
- Top with low carb KETO approved toppings as you desire and bake 10 minutes or until the cheese is melted.
1/4 cup coconut flour can replace the almond Almond flour in this recipe.
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Serving Size1 slice
Amount Per Serving Calories 163Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 46mgSodium 201mgCarbohydrates 5gFiber 2gSugar 1gProtein 9g