Discover how to make a simple fat head pizza with almond flour or coconut flour. You only need 4 ingredients and can be made as a crispy thin crust pizza or deep pan pizza.
Fat head pizza is the most popular low-carb keto pizza recipe. It's also the best gluten-free pizza recipe, and the entire internet is going crazy over it.
The cooked keto pizza crust can even be frozen for a quick and easy frozen keto mid-week family dinner.
If you are an absolute beginner, you may want to see the supreme guide to making fat head dough even without a microwave. Can be made with almond flour or coconut flour EVEN WITHOUT a microwave PLUS 16 keto recipes to use it.
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When you are craving a delicious slice of traditional pizza but don't want to fall off your low-carb diet, you'll love this recipe! Once you get a taste of this fathead pizza, you won't even miss the real thing because it tastes just like it.
Not only is the famous fathead pizza absolutely fabulous, delicious, and low-carb, only 2.4 g net carbs per slice PLUS it's also a:
- Gluten-free pizza
- Wheat-free pizza
- Grain-free pizza
- And, better than any regular pizza you will ever taste!
What is fat head pizza?
Fathead pizza crust uses an easy low carb keto dough made from mozzarella cheese, almond flour or coconut flour.
This simple pizza dough recipe is perfect if you are an absolute beginner. It's a crowd-pleaser, it's perfect for mid-week family dinners and the supreme Friday night pizza night recipe.
Once you master mozzarella dough, you will discover there are so many different ways to use it.
It's the perfect low carb pizza crust to keep you on track with your macro goals whether you follow a low-carb diet, keto diet or lazy keto diet.
Why is this the best keto pizza?
It's the most popular low-carb keto pizza crust because once you learn how to make fathead pizza crust, you can use the pizza dough recipe in so many low carb recipes. It's incredibly delicious and versatile. You can even make pizza pancakes or cheeseburger pizza too.
I like to make chili fat head crackers, keto bread sticks, and even keto pizza scrolls.
Why is it called is fathead pizza?
Fat Head is a comedy-documentary by Tom Naughton (comedian and former health writer). Well, actually, for anyone who doesn’t know, fathead pizza dough was created by Tom Naughton’s oldest brother’s oldest son.
The documentary explains how low cholesterol is unhealthy as well as saturated fat does not cause heart disease but instead of sugars, grains, starches, and processed vegetable oils do.
Ever since it has been named in honor of his Fat Head Movie.
Nutrition
Here's how the nutrition of a traditional homemade thin crust wheat-based pizza crust recipe compares to a fat head crispy crust. Toppings are additional.
Nutrition of wheat-based pizza crust (1 slice): 18.9 g carbs, 8.8 g protein, 7.4 g fat.
Nutrition of fathead keto pizza crust (1 slice): 2.4 g net carbs, 11 g protein, 16.8 g fat.
Nutritional values from cronometer.com
In addition, the regular pizza will contain gluten, and if store-bought, it will also have preservatives, artificial flavorings, and probably some trans fats.
Also, remember- you will probably only eat 1 or 2 slices of fathead pizza compared to half to 1 regular pizza.
Can I overeat keto pizza?
Does an entire pizza normally disappear before your eyes?
When you eat traditional pizza with a wheat base, do you eat and eat and eat and cannot stop at just one or two slices? Yeah, I've done that too.
But, I'll admit it...there is no way you can over-eat with fathead pizza. And that's part of the way that the low-carb keto diet works. By increasing the fat content in your meals, makes you fuller faster. You eat less and so the weight loss will follow.
Fathead pizza is incredibly rich, but that’s the point. You cannot overindulge. Most people can only handle one, or possibly two, slices. Add a side salad and you’ve got a great Friday night movie meal!
Ingredients
This low-carb pizza crust is grain-free, gluten-free, low-carb, and incredibly filling.
The homemade pizza crust recipe is made from the following simple low-carb ingredients:
- Pre-shredded/grated cheese - pre shredded mozzarella cheese is the best, but a mild cheese will also work
- Cream cheese - it makes the pizza crust a little more softer than a straight cheese crust
- Egg - makes the crust light and soft, but may be omitted for those who have an egg allergy
- Almond flour - you can also use coconut flour instead of almond flour
All quantities, ingredients, and instructions are in the recipe card below.
My children love this recipe and prefer a fathead pizza crust to regular pizza dough. They even make it themselves.
How to swap almond flour for coconut flour
For those who have an almond allergy, or want to lower the carb count of a slice of pizza, you can easily substitute coconut flour. Coconut flour is much lower in carbs than almond flour.
A pizza made with coconut flour is slightly sturdier than an almond flour pizza. Most readers say it doesn't taste of coconut but it depends on how sensitive you are.
Simply swap 1 ¾ cup almond flour (or almond meal) with ¼ cup (4 tbsp) coconut flour. If it's your first time baking with coconut flour and almond flour, you may need to read my guide to low-carb flours.
Instructions
This is one of the easiest ways to make fathead pizza! Let me show you EXACTLY how to make a simple fathead pizza dough with a step-by-step process.
The entire recipe is in a printable recipe card at the bottom of the post.
STEP 1: Make the keto pizza dough
Place the shredded mozzarella and cream cheese with your chosen low-carb flour into a microwave-safe bowl and heat on high for 1 minute.
Once the cheeses are melted, mix them together.
Add the raw egg, seasoning, salt, and pepper. Mix again to form a cheesy dough.
You now have the simple fathead dough, mozzarella cheese dough.
STEP 2: Make the pizza base
Roll the fathead pizza dough between two sheets of baking parchment paper, into a circular pizza shape. You can roll it thin to make a thin crispy pizza base, or a deep pan dish. You can use a rolling pin, a wine bottle, a coffee mug, or even the bottom of a measuring cup.
If your fathead dough begins to stick, use a flat knife or wet hands to scrape the dough away from the parchment paper. You must use baking parchment or another form of non-stick baking paper for this recipe.
Remove the top sheet of parchment paper and place the low-carb pizza base onto a pizza stone, baking tray, baking sheet, or pizza tray.
Press all over the pizza with a fork to make small holes. This ensures your pizza base is cooked evenly and crispy.
Bake the crust in a hot oven. Using the baking paper, flip the pizza over mid-way during cooking so it goes crispy on both sides.
Step 3: Add your pizza toppings
Cover the cooked low-carb keto fathead pizza with a sugar-free tomato pizza sauce or low-sugar tomato paste. Add your favorite toppings. Ensure any meat you use is already cooked. The pizza will go back into the oven just to reheat the base and to melt the cheese topping.
How to bake thin crispy keto pizza
The trick is to roll out the mozzarella dough super thin using 2 sheets of baking parchment as shown in the step-by-step instructions and cooking video.
TOP TIP: Press a fork over the base to make little indentations to allow the keto pizza crust to cook evenly AND turn the low carb keto pizza base over mid cooking so it cooks and bake the crust on both sides.
Always preheat the oven. This guarantees a super crispy thin pizza crust that is golden brown.
Air fryer
How to cook a pizza in the air fryer? It's quick and easy and perfect if you don't want to cook your pizza crust in the oven.
If you don't know how to use an air fryer, it's super simple and is a handy addition to your low-carb kitchen.
- Heat your air fryer to 190C/375F.
- Cut a circle of baking parchment paper that is large enough to line your air fryer basket or wire rack. Ensure there is a gap between the pizza base on the baking parchment and the sides of the basket. This will allow the air flow at high speed to circulate.
- Roll your pizza and place onto the lined tray/basket.
- It's almost impossible to prepare your pizza and to transfer it to your air fryer without all the topings falling to the floor. So add your toppings to the pizza once the rolled pizza dough is placed inside the basket.
- Cook for 7-10 minutes, or until golden.
If you love using your air fryer, I have 101 keto air fryer recipes for you to choose from (chicken, pork, ground beef, salmon, vegetables, and even desserts). Discover how to use your air fryer plus FREE printable air fryer cooking cheat sheets.
Toppings
After you make the fathead pizza crust, you can add all your favorite pizza toppings.
Here are some ideas for you:
- Tomato paste (unsweetened) or a sugar-free tomato sauce
- Sugar-free BBQ sauce
- Mushrooms
- Cherry tomatoes
- Salami/pepperoni
- Cooked sausage meat
- Spinach with a cracked egg on top
- Sun-dried tomatoes
- Rosemary, oregano, thyme, sage, garlic powder, Italian seasoning
- More shredded cheese
Storage
Once the almond flour pizza base has been baked, then you can store it in the freezer for up to 2 months. Wrap in a piece of parchment and place in an airtight container or large ziplock bag to prevent "freezer burn".
You cannot store the unbaked pizza dough because the raw egg has been warmed by the melting cheese. The pizza dough MUST be cooked before storing.
Any leftover pizza (I know, that's surely impossible) can be stored in a similar way. Wrap in parchment paper and place in an airtight container or large ziplock bag in the fridge for up to 3 days.
More fathead mozzarella dough recipes
Once you master the fathead dough (which isn’t difficult to do), you should try some of these other keto recipes:
- Keto Pizza Casserole
- Keto pizza pockets (hot pockets)
- Fathead crackers
- Green fathead pizza
- Fathead nachos
- Fathead sausage rolls
- Fathead bread sticks
So, next time you make fathead pizza dough, my top tip – double the recipe quantities, then you are ready to go and make one of these fathead recipes as well.
It's the quick and easy way to meal prep.
Recipe FAQ
A microwave makes it easy to melt the mozzarella and cream cheese but you can also melt them in a saucepan on a medium-heat. Be careful to stir so the cheese doesn't burn. Alternatively, use a double boiler to melt the cheese together.
Yes. You can swap 1 ¾ cup almond flour (or almond meal) with ¼ cup (4 tbsp) coconut flour. If it's your first time baking with coconut flour and almond flour, you may need to read my guide to low-carb flours.
Yes, the low-carb pizza crust can be frozen once it is cooked. You cannot freeze the raw pizza dough.
Serving size 1 slice (in the recipe card below) is 2.4 g net carbs. Toppings are additional. Most members in my Facebook group tell me they tend to eat 2 or 3 slices of the low-carb pizza crust.
No, I have often used a wine bottle, a coffee mug, or the back or a measuring cup.
Mozzarella cheese, cream cheese, almond flour or coconut flour and egg, and some seasoning.
The best way to reheat any pizza is to place it in a hot oven for 5 minutes. You can microwave pizza but it will end up soggy and soft.
100% yes! This simple fathead pizza crust recipe is the BEST pizza you will ever taste.
You can use coconut flour instead of almond flour to make the pizza base even lower in carbs and high in fiber. Make sure you use a sugar-free tomato pizza sauce and only use low-carb vegetables. And of course, no pineapple.
Add 1 additional tablespoon of almond flour or coconut flour, depending on which flour you made the pizza dough with.
You might have added too much flour, in this case, add 1 teaspoon of olive oil at a time and knead the dough until it becomes soft and pliable again.
You can make vegetarian green fat head pizza, cheeseburger pizza, nacho chips, fat head sausage rolls and even pizza pancakes.
Reader's pizza
Take a look at one reader’s Fat Head pizzas. I just had to include his lineup! He has lost 58kg in 38 weeks with “no medication, no gym, and no shakes” “just real food."
I hope you enjoy this delicious crispy homemade pizza recipe! It has no sugars, no grains, no unhealthy oils. You are going to love it!
📖 Recipe
Please rate this recipe.
Fat Head Pizza Recipe - almond flour or coconut flour
Recipe Video
Calculate ingredients
Ingredients
- 170 g (1 ¾ cups) shredded/grated cheese mozzarella is the best or Edam/mild cheese
- 85 g (¾ cups) almond meal/flour
- 2 tablespoon cream cheese
- 1 eggs - medium
- pinch salt to taste
- ½ teaspoon dried rosemary/ garlic or other flavourings optional
- your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc
Instructions
- Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds.
- Add the egg, salt, rosemary and any other flavourings, mix gently.
- Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
- Make fork holes all over the pizza base to ensure it cooks evenly.
- Slide the baking paper/parchment with the keto pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
- To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
- Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.
Notes
5-INGREDIENTS COOKBOOK
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YOUR HOLIDAY PANTRY & GIFT GUIDES
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
Pat
On the recommendation of our physician my husband and I opted to change our eating habits to a Low Carb style. We did this 3 weeks ago. OH MY what a difference! First, we are NEVER hungry, there are no food cravings, he was on the verge of diabetes and his sugar is now in check, and all the inflammation in my knees and ankles was gone in the first week. Oh, and the side effect is we are loosing weight. We stay under 100 carbs a day.
Dave
Is there any way to make this dairy free?
Thanks
Libby www.ditchthecarbs.com
No, I am so sorry but it is entirely made of dairy with the cheese and cream cheese. You can make some of my bread recipes that are dairy free and use them as pizza bases 🙂
Sonia
I’ve made this pizza base with both blanched/white almond meal/flour and also unblanched- both taste great although I prefer the white a little better but this recipe works perfectly every time.
Mike
Great recipes but I had to take screenshots so I won’t have to visit your page again. The ads make it almost completely unusable.
Michelle
I don’t understand how you’re getting only 2 net carbs per serving. I’ve done the math several times and I keep getting 5 net carbs. The almond flour alone is 2 grams. PLUS I’ve split mine into 8 slices, not 6.
mark
use parchment paper, and don't spry it.
ZDT
Could you post a recipe that doesn't use a microwave oven? They are dangerous due to radiation.
B
Melt the cheese in a skillet over low heat.
Aaron
Asking for an alternate method of cooking would have been plenty sufficient. There is no need to tack on a controversial statement considered by most scientists to be false (especially with regard to contemporary microwaves) and one that is—at the very least—certainly not remotely definitive enough to be stated as "factually" as you have done here.
D
Yeah, silly comment. Probably an anti-vaxxer, lol
Monica
Hmmm, good thinking. Your tin foil hat may filter out those alien voices telling you to obey your cat's every whim, but it will NOT save you from your microwave. God speed.
Jojo
I don’t understand why you would make this so it’s low carb. I can buy a base that is about 17 g of carbs for the whole base. This is 24 g carbs for the whole base. I don’t want to make a pizza and only eat one slice. I want to eat a few slices. Would it not be better to just find a lower carb wheat base? I guess my point is at 4 g carbs per slice, it’s not really low carb is it?
Libby www.ditchthecarbs.com
Great question, but the carb count for each slice is actually 4g total carbs - 1.6g fibre = 2.4g net carbs.
Anna Johnston
This!
mark
Because Grains, (all grains, grain flours, etc.,) for various reasons, are not healthy!
abigail Lamkey
I have made this several times and it sticks to the parchment paper, so when I try to remove the paper I have paper all over my pizza . What am I doing wrong?
Donna Novak
Are you using wax paper?
Ttacey
I roll
Mine right on the non stick tray. Just dust MYbe roller a bit. I use coconut flour maybe it’s different with almond ?
Hungrt
I used wax paper and on the 2nd try I sprayed it with nonstick spray. Still stuck to it. Should I not use wax paper? Recipe calls for it.
Kate
Mine stuck terribly the first time but it's so good I actually went out and bought some Magic non-stick Baking tray liner from Lakeland - works like a charm.
https://www.lakeland.co.uk/5571/Magic-Reusable-Non-Stick-Baking-Tray-Liner-Sheet-33cm-x-1m
John D Sexton
Thanks for the baking tray liner suggestion... I guess no real way to make this without the 4g of sugar per 2 tbsp of unsweetened tomato paste?
Laura
Wax paper and parchment paper are two very different things. I’ve never had anything stick to parchment paper ever. Can’t say the same to wax paper. Dump the wax paper. Get parchment paper. It’s 100x better.
Ellieaire
Recipe calls for parchment paper not wax paper, that's why you had a sticky mess. I also spray the parchment paper then place the dough on top of the parchment paper. I don't roller mine out, I just use my fingers and spread it out to make a circle on the parchment paper and pizza pan. It's very easy and no sticking.
Tammy
You definitely should not use wax paper in the oven. It is not oven safe! Always use parchment paper (or a silicon baking mat) when you are baking. You can spray the parchment paper to further improve its non-stickiness.
Dawn
Use parchment paper, that is made for baking. Do not bake with wax paper! If you want, you can spray parchment paper with a little oil. Best!
JH
I would spray it lightly with cooking spray. Spray the bottom piece of parchment before you place the dough, then spray the top of the dough before you use the other parchment to roll/press. I have to do this with my silicone baking mats (which I use instead of parchment).
Steve
Add Olive oil to the base of your dough. Especially KETO recommends Olive oil.
Matt
Parchment paper is basically useless. I have no idea why anyone uses it for anything. I too struggled with the god-awful sticky mess for a while, until I discovered 2 perfect alternatives. One is Silicone Baking Mats. Get two. Roll out between the two. Nothing, at all, sticks. Also, you can put them straight in the oven up to 220/240c. Also incredibly easy to clean.
Second, if you don't want to buy silicone mats (they are dirt cheap, btw, and will revolutionise your baking, (I promise!) you can just use cling-film (as we call in the UK, maybe you know it as saran wrap? ) which also will not stick at all.
But yea, just get onto Amazon and find silicone baking mat....
Paul Allen
but you put it in the oven WITH the bottom sheet of baking parchment/paper. Cling film wouldn't work. also it's crap to work with.
Ellieaire
I agree with you 100% Parchment paper is easy to work with, and you just throw it away when you're done. I've never had anything stick to parchment paper. Also, this dough is easy to work with, I use my hands to mix it all together incorporating the egg into the flour/cheese mixture. Makes a nice ball and easy to handle by spreading it with my fingers instead of rolling it. You will get a nice even pizza dough using this method.
Troy
Maybe you tried butcher's paper. Nothing will stick to parchment paper.
I use parchment paper for everything in the oven that is messy or needs a custom size (e.g., the bottom of a cake pan) and silpats for everything else.
You can put parchment paper over a spring form pan base and it's brilliantly easy to de-pan. Just throw it on a baking sheet in the oven to avoid direct heat to the paper.
Lisa
Same happened to me, so next time I greased the pizza tray with coconut oil, then put parchment on top and smoother out with my hands. Slid straight off!
Jonathan
The nutritional facts on this are off. First off the Mozzarella cheese has 1g carbs per 1/4 cup, so 7g carbs from the cheese alone. As for the almond flour, 5g carbs per 2 tbsp. 12 tbsp In 3/4 cup. So there are 30g carbs in the almond flour and 37g carbs in the dough. If this recipe is for 6 slices, there are slightly over 6g total carbs per slice with 1g of those carbs being from fiber. Where did you get the nutritional info from?
Libby www.ditchthecarbs.com
You need to find a better cheese!!! No seriously, cheese shouldn't have that many carbs. Mine is closer to 0%. I get all my nutrition values from cronometer.com which uses US national databases. Are you using an app? My FitnessPal? Please don't use them, they have too many user added entries and are incredibly unreliable. The nutrition is per slice (makes 6 slices) not per pizza.
Matt Y
Could you expand on the type of cheese you use, looking around I can't find much mozzarella that isn't at least 1 carb per serving. I know to avoid anything using Skim milk, but even 2% and Whole milk mozzarella are showing 1 carb per serving. Do you buy it pre-shredded or do you buy it whole and shred yourself?
Libby www.ditchthecarbs.com
I buy it pre-shredded and it is only 1g per 100g. If you can't find it pre-shredded like this, buy some regular cheese and shred it yourself then you are guaranteed for it to be OK.
Julie
If you don't mind the bit of work, shredding the cheese yourself saves you getting the anti-caking ingredients like modified potato starch.
TKB
The nutrition guide is for the cruse only. It does not include toppings.
TKB
"crust"
Jess
Hi. I'm about to switch over from gf to keto /low carb. I have been making my own gf pizza dough for years and it's pretty good, but this looks even better. One problem though, I don't use a microwave.... Never ever have even owned one. Can I do a double boiler/steam deal to get the same result? Have you ever made it without a microwave?
Thanks in advance for any ideas!
Libby www.ditchthecarbs.com
Yes you can easily melt the cheeses together using a double boiler or I have used a pan on the stove top, just ensure it is a gentle heat and you do not leave it for a second. Just stir as they melt away to combine all the ingredients.
Kimberly
I don't have a microwave, and won't be able to get one any time soon. How should I handle the steps that call for heating the dough in the first 2-3 steps? Thanks!
Jenny
I melt the cheeses on the stove top in a small non-stick Saucepan at a low-medium temperature for a couple of minutes until the cheese starts melting. Stir with a wooden spoon, and put back on heat a bit longer if necessary. Remove from element once everything is melted, and add egg and almond meal. Stir until combined.
I roll it into a ball with my hands before rolling out.
Danielle
Wow wow wow! Super skeptic here! This was so damn good we’re not sure if we want regular pizza again or just stick with this! So so so so happy! ???
Libby www.ditchthecarbs.com
Excellent, I LOVE winning over the sceptics Danielle - wait until you feed it to your carb loving friends (although you probably want to keep it all for yourself) - there is no going back. This is the one recipe that has turned many people to become Fat Head converts 😉
Chameleon
Oh my this is the most amazing thing ever. I have made this dough more than 10 times now, and it always turns out great! I made pizza, nacho chips, garlic bread and cinnamon sticks with it! I love it and like this pizza more than "real" pizza. Thank you for this recipe!
Sarah k
How did you do the cinnamon sticks!?
Erin
I want to kiss the person who came up with this recipe! It was soooo easy to make. And soooo delicious! It's just what I needed for a treat meal!
Libby www.ditchthecarbs.com
Awwwww, I'll accept a virtual kiss this morning 😉 What a way to start the day 🙂
Lynn
I just finished making this recipe and it turned out really well. The only different thing I did was use 1/4 cup of coconut and the rest almond. I did taste the coconut and didn't really like the taste in my dough. Next time, it'll be just the almond flour. I loved how the dough was so easy to roll out.Thank you for sharing
Loretta
I'm glad to read your take on the dough. I was going to make it with coconut flour, but now I will stick with almond flour. Thanks!
Kristen kelley
I just made it with cocunt flour, it was too dry. But overall goid...please make it with coconut flour and let me know how ypurs is.
Nikko
This dough is very sticky. Will wearing nitrile gloves help keep it off my hands?
Jessica
I have always been told to put oil (I use coconut) on my hands with super sticky dough
Ron Devito
To make a standard 16" pie, how should the recipe be adjusted? What size pie is the recipe for as published?
Also can this dough be used for pasta? I want to make an actual low-carb pasta, out of alternative flours - not something like zoodles.
Ron Devito
I figured it out. Set the recipe for 8 slices. That will result in enough dough to fill a 16" pan. The standard recipe as published is for a personal pie typically 10 - 12"
I tried it tonight as a 16" pie. The dough was not as cripsy as I would have hoped, but I made a few minor mistakes. It tasted good and is a worthy substitute for standard Caputo 00 flour based pizza. Note the carb and nutrition calculations are for the dough only - not the sugo (sauce) or the cheese.
Sandra
What is the amount of mozzarella and almond flour in cups instead of grams?
Libby www.ditchthecarbs.com
In every recipe there are large red buttons below where you can switch between metric and cups. I personally ask everyone cooks by weight as there is zero room for error, but I completely understand many of you love cooking by cups. 🙂
Cori
You can click right below the inhriedients to change that. 1 3/4 cups cheese and 3/4 cups almond flour!
Tabitha
Is there any substitute for cream cheese?
Libby www.ditchthecarbs.com
You may omit it if you wish. It will be a little more solid however.
Sonya
I didn’t have cream cheese so I used sour cream. It turned out excellent !!
Dawn
There is dairy free chream cheese at https://daiyafoods.com/our-foods/cream-cheese-style-spreads/plain/ I am going to try.
Lacey Green
Can the dough be made ahead of time, refrigerated, and then baked the next day? I am making the dough into calzones tomorrow and will be in a hurry so I wanted to make the dough tonight that way all i have to do it cut it out add the stuffing ingredients and bake.
TIA!
Libby www.ditchthecarbs.com
Yes the unbaked dough can be made and refrigerated, but not frozen. Only the baked dough can be frozen. But if you're only popping it in the fridge overnight, simply bring it back to room temperature, or slightly warm it to make the cheese soft and pliable again. Be careful not to overheat it as the egg may start to cook.
Troy
I make these, cook them, and then freeze the cooked crust.
Then you can use them straight out of the freezer back into the oven with toppings.
I would avoid putting the dough in the fridge.
Chris
I made a Detroit-style pizza with this dough recipe tonight, and I think I'm only going to make it this way forever. I used a 8x10 inch Lloyd Pan specifically for Detroit-style pizza. I added 1/2 tsp of Xanthan gum, some olive oil to the pan, skipped forkholes (you want bubbles in the crust) and parchment paper (it still came out of the oven just fine), and baked it for 12 minutes at 550F with the aid of a Baking Steel and with the cheese, toppings, and sauce already covering the dough. This is my first go at it, and I could do a few things differently like heating up the sauce a little before cooking it (it was cold from the fridge) and maybe using a food processor to more evenly distribute the Xanthan gum. Still, this is absolutely my favorite way to cook a Fathead pizza!
Chris
Oh yeah, use Wisconsin brick cheese for the topping cheese.
Jami
Thanks so much for publishing this - it came out great the first time! I will say that the 2nd time I made it, I was distracted and realized after it was in the oven that I'd forgotten the egg! I tried it anyway and it makes a pretty good flatbread substitute - just thought I'd let you know..... 🙂
Lia
Was very intimidated by this recipe , so manny times i have tried recipes from the internet and failed. Happy to say this was 85% success, tasted yum and was alot easier than i expected. I did however use ground sunflower kernels instead of almond flour. They are not as crispy as i would like though znd i did have them in the oven for even longer than recommended. Any tips would be appreciated. And how to store? I halved the recipe bcos i didnt want to waste ingredients if it was a flop. Cheers
Tamara Proctor
Thank you! I tried the coconut version, I was surprised (and glad)that the coconut flavor did not come through.
This one is a keeper!
Shawn Corgard
I'm new to the Keto way of eating and just tried this crust recipe for the first time and it was delicious!! Thank you so much for sharing!
Beth
I make this dough and roll it out to a rectangle and stuff it with sausage, onion, peppers and cheese. I then braid the top and brush with butter and bake for about 18 min until it's golden brown. Makes an awesome sausage braid! Just wanted to share in case anyone was looking for another use for this recipe. We love it! Thanks for this fail proof recipe!
Danielle A.
Would love to see a video or some pictures as to how to do this for dummies. 🙂 Sounds delicious.
Libby www.ditchthecarbs.com
There is a video within the post. Just click and watch the 1 minute clip to see how easy it is. Enjoy. I also have it on my YouTube channel here.
Maryann
I followed the directions and put it in the oven at 425f as stated but it nearly burned the crust completely so by the time I put toppings and cooked them it really was burned even though I didn't put it as long as you suggested. I don't know what went wrong
Shawn Corgard
I would try only baking for 10 minutes, that is what I did then I flipped it and cooked for another 2 minutes.
Ed Dippolito
The problem was 425 is too high. It should be 350. I burned it too.
Jamie
I was super intimidated to try this, these this are usually an ordeal. But decided I’d give it a go on a Sunday when I had time for errors. It was SO EASY AND FAST!!! I made 3 pizza’s in less than an hour start to finish. If I had more racks in my oven it would have taken even less time! This is going to be a game hanger for us!! Whoever came up with this is brilliant! Who’d ever think to combine cheese and almond flour? Thank you so so so much!!!
Libby www.ditchthecarbs.com
YAY - enjoy the whole new world of Fat Head dough recipes, they're a game changer! 🙂
Carina Bulley
I was wondering if these could be cooked in advance and frozen until needed?
Libby www.ditchthecarbs.com
Yes, many people here cook the base, allow to cool, then freeze. All you need to do is defrost, add toppings, bake - enjoy 🙂
Lena
Just made it. Left out rosemary. I added to crust mixture 1/2 tsp. each oregano & basil. I thought it tasted great! I made my own homemade sauce using Muirs organic plum tomatoes, adding 1-2 drops of stevia liquid sweetner. After it has cooled a little, I was able to hold in hands like traditional pizza.
Tia
I didn't feel like cooking so I asked my 7-year-old if she wanted to get a personal pizza from Pizza Hut. She said, "can you make your pizza"? If that isn't proof, I don't know what is!
Libby www.ditchthecarbs.com
love, love, LOVE this 🙂
Marjorie
I’ve been having a major craving for pizza lately, one that hasn’t gone away. I was so close to caving when I found this recipe! I made mine exact to the recipe but cooked in 12 minutes in a Gotham Steel Pan (about 9”). I just spread it over the pan with a spoon, pricked with a fork, and then flipped with no additions for 5 minutes (I think I would do it a 8 and 8 next time). I ate it covered in butter with a little Parmesan and dipped in homemade marinara sauce - it was so good I ate 3 pieces! Today I practiced self-control (not ordering in carb pizza) next time I’ll try portion control.
Maria
Any ideas how I can make this if I don’t have a microwave?
Audra
You really only need the microwave to melt the cheese. Try using a double boiler (or a metal/ceramic mixing bowl nestled on top of a saucepan).
Dawn Dufault
OMG! Perfect following the recipe exactly using coconut flour. Used 1/4 cup coconut flour and 2 cups of shredded mozzarella. (I don’t have a way to convert grams so from other comments, figured mozzarella to be 2x flour in original recipe.
Sprayed parchment paper w nonstick spray, used baking stone under parchment and flipped over after 15 min to get super crisp. Had no issues w sticking or anything.
Put a small bit of prepared pizza sauce, fresh garlic, basil, oregano, green and red pepper and a few slices of pepperoni. This is a keeper thank you!
Dawn Dufault
Crust was about 12” across. Just enough for hubby and me
Chris
We tried to make this, but the crust ended up being super tiny and thin (not like in the video) so we abandoned it. Did we miss something? So confused 🙁
Connie
You can just double or triple the recipe if you want the crust to be thicker. That’s what I do and it works for me.
Dee
Ok so I just made this and it’s good. But the dough still taste really oily and not bread like. Anyone have any ways of making the dough taste more breast? Or covering up that oil taste the dough has!!!!!
Dee
More bready** is what I meant lol
Tia
I made this for the 1st time today and loved every bite. I'm not sure why your dough would taste oily since any type of oil/butter wasn't added.
Angela
Dee look on youtube....keto connect road tested a version that had added psyllium husk flour (easy to snag on Amazon) that they said was much more pizza bready tasting. Apparently the addition of psyllium and yeast give more that bread taste!
Audra
Dee, the culprit might have been the melted cheese.
Wil
Try adding more rosemary and 15% more cream cheese and most importantly - slightly overbaking it 'til it sears a bit. The added dryer (non-oily) crunch and the reminiscent of bread scent of rosemary will make it a different experience. Test out baking time by making small rounds and timing how long gets you crispness.
jtc400
Did you use almond flour or almond meal? I believe Almond meal will make the finished product more oily because it includes the skins ground up with the almonds. Also, I use block cheese I grate myself, not the pre grated you buy in a bag.
Robert
I was wondering about storage of the dough. Can I make several batches at once and either roll it out and freeze it, or freeze it as a dough ball?
Libby www.ditchthecarbs.com
In the comments, many readers have told me they make the Fat Head dough then roll it out into a circle pizza shape. They then freeze the pizza base EITHER baked or unbaked. Whichever way you decide, it is an awesome substitute for a frozen pizza base.
Ryan
Really annoying that you don't tell us what the ingredients are and how much.. I can't guess what all those things are in that video.
Libby www.ditchthecarbs.com
Most readers complain if I place the ingredients in the video. They tell me they can't keep pausing the video. The video is purely so you can see the method, then you can follow the written instructions/recipe easily 🙂
Mike K
Are you kidding me? It's right underneath the video! You should be thrilled he even shared this awesome treat! You are the annoying one.
M
Umm...I see the written instructions and ingredients. Why rely on just a video when the recipe is posted?
Meshell
If stuff like that annoys you, when she is posting menus, videos, responding to 1200 comments here if you scroll thru pretty dependably, than you got bigger issues that this post dude
K D
So you use 1/4 cup of coconut flour to replace nearly a cup of almond flour? And do nothing else?
Libby www.ditchthecarbs.com
Correct! 🙂
Kathryn
I have the THM baking blend. Could I use that? Or would it be better just to use the coconut flour (I have straight coconut flour, but no straight almond flour).
Libby www.ditchthecarbs.com
In the recipe notes there is the conversion how to make this recipe using coconut flour. I wouldn't use any other combination of flours as they work completely differently.