When you are craving a delicious slice of pizza but don't want to fall off your low-carb diet, this is the recipe you need! Once you get a taste of this fat head pizza, you won't even miss the real thing because it tastes just like it.
Welcome... and get ready. Fat head pizza is the best keto pizza recipe and the entire internet is going crazy over it. It is Google’s number one recipe for low-carb and keto pizza!
If you are new to low-carb, this will knock your socks off.
In this recipe + VIDEO you will learn:
- What is Fat Head pizza?
- Why is it called Fat Head?
- How to bake thin crispy keto fat head pizza
- How to store fat head pizza
- How many ways can you use fat head mozzarella dough?
You can learn how easy it is to make low-carb mozzarella dough pizza – even if you don’t like to cook! Watch the quick cooking video and easy-to-follow instructions that I have included in this post.
Not only is the famous fat head pizza absolutely fabulous, delicious, and low-carb, it's also:
- Wheat-free
- Grain-free
- And, better than any regular pizza you will ever taste!
Fat Head Pizza Video
If you are a visual learner, then this cooking video is for you. This video tutorial shows you exactly how to make this low carb pizza dough, every step of the way.
Fat Head pizza is seriously amazing (just read the comments at the end of the post if you don’t believe me).
And, once you master this mozzarella dough, there are so many different ways to use it.
Read more: Keto Pizza And Dinner Recipes
What is Fat Head pizza? - Wait ... there's a movie?
Fat Head is a comedy-documentary by Tom Naughton (comedian and former health writer). Well, actually, for anyone who doesn’t know, fat head pizza was created by Tom Naughton’s oldest brother’s oldest son. I know... kind of a mouthful.
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.
Saturated Fat and Cholesterol Lies Clip
This is one of his short clips titled “Saturated fat and Cholesterol Lies."
The Holy Grail of Low-Carb Pizzas - Fat Head Pizza
Since I originally published the post, I've updated it to include bigger and better things!
Here's what I added to this post and the recipe.
- Now, the pizza has a super-thin crust.
- I also added the quick-cooking video and an alternative coconut flour option for the crust.
As I continue trying out this pizza in different ways, I'll make sure to keep you posted.
But I have to say—if you miss pizza since going low carb, then this recipe is for you!
What Is In Fat Head Pizza?
This low- carb pizza is grain-free, gluten-free, low-carb, and incredibly filling.
The base is made from the following low-carb ingredients:
- Cheese
- Cream cheese
- Egg
- Ground almonds/almond flour
My children now prefer this to regular pizza, and they make it themselves.
One of the best things we can do as a parent is to teach our children to cook, bake, and experiment with eating new and exciting recipes. It is a gift we can pass to our children for the rest of their lives.
Cooking is a life skill, ordering pizza from an app isn’t – although, you may beg to differ on that one.
Add all your favourite toppings 
Sprinkle with more cheese 
Bake until golden 
Slice, serve, enjoy.
How to bake thin crispy keto fat head 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 bast to cook evenly AND turn the keto pizza base over mid cooking so it cooks and bakes on both sides.
This guarantees a super crispy thin pizza crust.
How to store fat head pizza
Once the pizza base has been cooked, then you can store it in the freezer for up to 2 months. Wrap in baking 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. it mUST be cooked before storing.
Any leftover pizza (I know, that's surely impossible) can be stored in a similar way. Wrap in baking parchment and place in an airtight container or large ziplock bag.
Keto Pizza vs. Low-Carb 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 fat head pizza.
Fat head 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!
More Low-Carb Dinner Recipes ...
More ways can you use fat head mozzarella dough
Once you master the fat head dough (which isn’t difficult to do), you should try some of these other recipes:
So, next time you make fat head pizza, my top tip – double the recipe quantities, then you are ready to go and make one of these fat head recipes as well.
How To Make Fat Head Pizza Dough
This is one of the easiest ways to make a grain-free pizza! Here are some pictures showing you each step of the easy process.
The entire recipe is in a printable recipe card at the bottom of the post.
FatHead Doughball 
Roll In Between Baking Parchment/paper 
Remove The Top Sheet 
Ultra Thin & Ready To Cook
Low-Carb Toppings For Pizza
After you make the dough, you can add all your favorite pizza toppings.
Here are some ideas for you:
- Tomato paste (unsweetened)
- Mushrooms
- Cherry Tomatoes
- Salami/pepperoni
- Sausage meat
- Spinach with a cracked egg on top
- Sun-dried tomatoes
- Rosemary, oregano, thyme, sage
- More cheese
Nutritional Value
Here's how the nutrition of wheat-based pizza crust compares to a fat head pizza crust. The wheat-based pizza macros are listed first and the fat head macros are in parentheses next to it.
- Carbs 27g (4g)
- Protein 3.8g (11g)
- Fat 3.4g (16.8g)
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 Fat Head Pizza compared to half to 1 regular pizza.
Reader's Fat Head Pizza Testimonial
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."
If you want to read more testimonials, take a look at the pages and pages of readers who have written their stories. Many people have experienced weight loss, reversed type two diabetes, improvement of PCOS, clear skin, clarity of thought, improved concentration, the depression lifted, inflammation, and pain reduced.
For most, going LCHF has controlled their appetite for the first time ever. No longer are they constantly hungry, constantly eating, and constantly feeling guilt over food. This isn’t a diet, it’s simply eating low carb whole food.
I hope you enjoy this recipe! It has no sugars, no grains, no unhealthy oils. You are going to love it!
ULTIMATE LOW-CARB BUNDLE: Want to start low-carb FAST? Learn how to start TODAY ... even if you're a complete beginner. This has everything you need to Ditch The Carbs ... and live your best life! DON'T WAIT - BUY NOW.
Fat Head Pizza - The Holy Grail
Recipe Video (tap to play)
Calculate ingredients
Ingredients
- 170 g (1 3/4 cups) pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
- 85 g (3/4 cups) almond meal/flour
- 2 tbsp cream cheese
- 1 eggs - medium
- pinch salt to taste
- ½ tsp (1/2 tsp) 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 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
Nutrition
If you are new here, please read HOW TO START. It will help you understand how beneficial low carb eating is, and how to get started.
Documentary
Amazing!!! Had to cook lunch for our farmer boys (one who is gluten free) and had run out of time…but this took no time at all! All the boys loved it and didn’t know it wasn’t a ‘real’ pizza base!
Jean
I can't see the video at all. Is this because I am in the UK or am I just not looking in the right place?
Libby www.ditchthecarbs.com
It should be right at the top of the page and will follow you as you scroll down.
Julia
Love this pizza! Been making it for a few years now. My family and friends love it. My question is has anyone tried freezing the dough. I do a lot of meal prepping , and I would love to make this ahead and freeze it. Just wondering how it has turned out. Would love to read some tips.
Angela Garlington
Yes bake it first then it freezes. Well. Simply pull it out, top it and cook on a stone for20 min at 375
Pat
I added 1/2 tsp of malt vinegar to give it a yeast flavor. Used Jack because it's cheaper than mozz. Coated the whole thing with olive oil because I like the flavor and it browned and crisped up beautifully. Baked 10 min., added toppings then another 10 min.
Patricia
Another change: the coconut flour version tasted too coconutty so I tried another one using coconut flour that I toasted in a pan first. That helped the flavor.
Dale
I’m going to be doing this one soon. It’s what I’ve been looking for.
Is it ok to use CarbQuik in place of flour? I’m new to the use of it and any conversion.
Libby www.ditchthecarbs.com
I don't use carb quick, just regular almond flour or coconut flour.
Sharon
Haven’t tried this yet, but in these instructions you put the almond flour in with the cheeses?? None of the other “fathead” recipes do this? Also, several comments on the dough rising-I have yet to have the fathead dough rise- what am I doing wrong?
Libby www.ditchthecarbs.com
Yes, I put the almond flour in with the cheese, it makes it so much easier to mix it through easily. Sometimes the dough rises if you like a thick pizza crust - great! If you prefer it to be thin crust, then use a fork to make tiny holes all over the base which will prevent the pizza base from rising.
dave
rising dough ! couldnt the adding baking powder and little vinegar give a rise?
I will try. The protein powder excellent addition.
Shawn
This is fantastic. I have just started keto. This is my first recipe I have tried. I guess I will be visiting this site for a loooooong time !! Thanks again
Libby www.ditchthecarbs.com
Brilliant and welcome 🙂 Why not come and join my low-carb group too, I'll see you in there 🙂
Sina
I never comment on blogs, but I just had to!
I'm at my first "real" try when it comes to low carb an I'm in week 3. I combine it with IF and so far it seems promising.
Before switching I had the habit of eating a lot of pizza. during my last attempt I tried every cauliflower crust out there and It always ended in a mushy mess. Not Pizza in the slightest.
Today I tried this recipe and It changed everything.
Thin, delicious crust and an end result that acutally resembles pizza and tastes great.
I normally eat a whole frozen pizza by myself - adter three slices of this one I was full to the brim.
I will definitely try your other fathead dough recipes aswell.
I'm so thankful.
Thank you very much. Your blog made all the difference for me!!
Libby www.ditchthecarbs.com
Wow Sina, I am touched that you spent the time to write such a glowing recipe review today. I truly appreciate it, and I am overjoyed that you have discovered the world of Fat Head dough. It is so versatile and so easy. Why not try my bagels, oh my word!
Una
I am sure this may taste okay, but it's very hard for a British person to get around this American-style recipe of cups and approximations. Don't understand why you don't give precise weights like anyone else who markets to the international community, not just Americans. What size is a cup, and how much garlic salt. We don't do approximations. How much Almond Flour in weight? Sorry to be disappointed.
Libby www.ditchthecarbs.com
I'm not sure why you gave it a 1 star when every recipe I take the time to calculate as both cups and grams. Simply use the red buttons above every recipe and you can switch to whichever system you prefer. I am a kiwi and we use grams, but as 85% of my readers are from the US, I also pop cups in there to help them with their preferred baking method.
Marsha
I'm always surprised by how many people don't see those big red buttons. Thought your moving it to the top of the recipe would help. Mine always defaults to metric so not sure how it was a problem for this person. I am in the US but mainly use metric especially after someone (maybe you) said it was more accurate w things like almond and coconut flour. But I do appreciate your providing both. When I print out the recipes I always go back and add the US measurements to the page just in case I can't find my food scale, LOL.
Apoorva Bhalla
I'm from India and literally, the first thing I look for is the big buttons to turn it to a metric system, funny how you missed it and decided to rate the recipe one star. At least try the recipe before and converting things is just a google search away, it does not require you to do any math on your own since most websites will convert ingredients with a simple google search.
Melissa
I too, am sometimes disappointed when I see a recipe I think I would like to make, but the measurements aren't in my everyday measurements.I might have to do a little more work to convert amounts, that's ok, this person went to the trouble of posting the recipe. If you can't be troubled, fine but don't give them 1 star just because you don't get it.
And these are not "approximations" these are actual measurements. It's a big world out there. Not everyone does everything the way you do.
Kelli
You can pick up cup measurement tools all over the UK ?
LizMcD
I absolutely love this dough...I now make the base into a square and cut it up to make sandwiches- had my first vegemite sandwich in ages and omg it was so good. Have made bagels and sausage rolls as well. I am very impressed with the taste. Going to have a go at making a sweet crispy base for a sort of strawberry flan dessert 🙂
Marsha
EXCELLENT!!!
I'm in the U.S. and my favorite pizza is a Pizza Hut Pan Pizza. I knew this wouldn't be the same but it's amazing how good it really is. I told my friend I was making pizza crust that's mostly mozz cheese and almond flour and she said it was a "crazy sounding pizza". Sent her pics and she was like, "that looks so good". I went very basic w the seasonings and just sausage and cheese on top. Now I can experiment for different flavor options.
I didn't find this sticky or hard to work with at all. I followed the recipe by weight and did flip it after about 8 minutes. I would do the exact same again
Thank you for sharing. I can't wait to try the other recipes w this dough
Cheryl
Made this over the weekend, and OMG!! So good. I did have to lower my oven temp to 375, as my first attempt burned. I also forgot to prick with a fork the first time around so there was a HUGE burned bubble in the middle. I just started over, lowered the temp, and my second try was perfect!!! SO nice to be able to have some low carb pizza!! Can't wait to try the nachos!!! Thanks so much for this recipe!!
Stacey
I love the bubble on the pizza :)!
BriAnn
Hi! I tried this recipe tonight and the taste was amazing! Even better than expected.. sadly though— my pizza realllllyyyy stuck to the parchment paper! It was impossible to separate and I ended up having to scrape/eat around the paper. Any ideas on why this happened? I’m wondering if I would’ve been better off just cooking directly on the pizza stone. Hoping to TRH again soon!
Natasha Yates
I did same thing but used was paper by accident...the first time I used parchment paper and it worked perfectly so make sure you are using parchment paper vs. wax paper
Cindi Lou Who
Thank you so much for posting this recipe. I am on a low carb diet week two. I was craving something filling and pizza like that I almost fell off the wagon until I found this recipe. I followed instructions with shredded mozarella and it came out perfect. Looked and tasted just like a real pizza. Topped with more cheese and feta, mushrooms and pepperoni. I still feel full 4 hours later. Life save thank you so much! Pretty affordable with the exception of the almond flour. If you have a food processor that can turn your almond into powder it may be a cheaper alternative then buying the flour.
Chelsea
Thank the gods I found this recipe! Been on keto about a month and some recipes are hit and miss and it takes reviews to see if its worth trying...this one had good reviews so I gave it a go. My crust did come up as cooking even though I poked tons of holes all over but I just jabbed it real quick with a fork and it deflated. I also cooked some onions/peppers/garlic on the stove and added that with olives and pepperoni and some sharp cheddar as that's what I had and it was delicious! I got 8 slices out of the recipe as is...and I ate 2 and hubby demolished the rest. This is assuredly going to become a new staple in our house...I love that its so easy and tasty and bendable just like a real pizza!
Thank you SO much for this! 🙂
E
Hi. Approx how many grams is 2 tbsp of cream cheese? I find baking (especially unconventional) goes so much better when measuring by weight. Thanks!
Libby www.ditchthecarbs.com
2 tbsp is approximately 30g/1 oz
E
Gahh i've done this twice and somehow both times my brain froze and I added 2 oz instead of 2 tablespoons; then wondered if its supposed to be this sticky?! Still turned out good but j think it'll be better with less cream cheese. Hopefully I will remember next time 🙂 thank you for everything you put into this website.
Crickett Baker
Well, this is fantastic. The only thing I recommend is cooking it on the lowest oven rack. 14 minutes and no flipping. I never thought this would not get soggy. I like "garbage" pizza. I cooked some larger pieces of onion, garlic and green pepper in EVO and then poured in some tomato sause. I used this to top pizza and then added some cooked shrimp, jarred asparagus and cooked mushrooms. Then I spinkled oregano, mozzerella, and cheddar on it. I cut it with a pizza cutter when done and a piece came out with a perfect point and NO folding up!! Unbelieveable! Tasted great! Am still amazed!! It was darn easy , too.
Mateo
How many slices are you using based on the nutrition facts? Sorry if you already answered this.
Libby www.ditchthecarbs.com
The recipe states "Serves 6". It's easy to miss as it is just above the ingredients (and most people scroll straight to the method so they can get the pizza in the oven - pronto!). 🙂
John
G.R.O.S.S.
Sheila
Seriously? Are you 10?
Spongegirlcircleskirt
S.T.U.P.I.D
Did you even try making it?!
KC Texan
This is the kind of remark the site moderator should delete. Useless people and their remarks have no place here.
KC Texan
This is the kind of remark the site moderator should delete. Useless people and their remarks have no place here.
Tony
My base turned out quite dry, not sure where I went wrong. Do you use the dry mozzarella or the type that comes as balls in water? I don't have a microwave so I tried to melt the cheese but it never became liquid just some goo. How do you make it more fluffy?
Cathy Froment
Mozzarella comes in a brick the same as cheddar. I am not sure where you live but it is available in North America in the dairy section of store.
culinarylabschool
Great pizza recipe, I love pizza and enjoy reading different recipes and cook the most unusual, such as this. The pizza was very tasty and juicy, thank you for sharing the recipe!
connie powers
i used coconut flour instead of almond flour. it did not come out quite the same as your photo. coconut flour acts differently than almond flour. can use some tips in helping me figure out how to use the coconut flour for the dough.
Sazz
How do I make this without a microwave???
Libby www.ditchthecarbs.com
Just melt the two cheeses together in a pan on the cooktop, gently, and stirring so the cheese doesn't burn.
AThina
Cooking this on stovetop makes a mess out of your pot-even if you watch the heat and dont burn it. It took me forever to scrub my pot clean...
Autumn
We have a nut allergy and can’t use almond flour...can we alternate something else? What would be an equivalent? Thank you!
Libby www.ditchthecarbs.com
Yes, there is the conversion using coconut flour in the recipe notes 🙂 I'm trying to develop as many recipes as I can with both flours to cover everyone who is allergic to one or the other low-carb flours.
corinne
Thanks for including the coconut flour conversions. We were eating almond flour but my husband developed reactions to it, so I've had to switch. <3
Lisa
It says that the almond flour can be replaced with 1/4 cup of coconut flour... but do you mean 1/4 cup of the almond can be replaced with coconut? Or that the whole almond flour amount - 3/4 cup - can be replaced with just 1/4 cup of coconut?
Thanks so much
Libby www.ditchthecarbs.com
You replace the entire almond flour amount (3/4 cup0 with just 1/4 cup of coconut.
Betty Price
Thank you for asking this question. The instructions are a little vague because the quantity for the almond flour is more than 1/4 cup. I think if the wording was a bit clearer, perhaps like, "To use coconut flour instead of almond flour, replace the total amount of almond flour (the entire 3/4 cup) with 1/4 cup coconut flour. Coconut flour acts differently than almond flour and you do not need as much." Or something to that effect.
Thank you for this great recipe! Don't mean to be picky, just offering some help because I see now that my brain isn't the only one that needed more clarity. Thanks again! 😀
Adam Taylor
I cooked up a base, then left it out all day by mistake..
Will it be okay if I stick it in the fridge, and will I be safe to reheat it and use later?
Libby www.ditchthecarbs.com
I think I may be answering your question too late as it came in over the weekend. I hope this helps. Food safety really depends on a number of factors. The temperature of your kitchen (summer or winter), was it left out where flies or insects may have landed, was it left out for 1-2 hours or all day 12 hours? Then there is the question of reheating it. It needs to be in an oven with a hot temperature to heat the pizza but to also kill any possible bacteria. And how quickly will you be cooking it again after you left it out of the fridge?
Goldenfoxx
What I have found to be the best recipe for this fat head dough is:
2 cups mozzarella shredded cheese
1 cup almond
flour
2 TBS cream cheese
1 egg
dash if salt
This makes a less stickier dough and it turns out perfect every time. I add (depending on what I'm making), garlic powder, caraway seeds (for rye flavor). Microwave the first 4 ingredients for 2 minutes. Remove from oven, stir down, add seeds. Sir a little bit, then crack egg on the side, whip a little, then incorporate it all together. I use my hands to mix it making it all come together in a nice non sticky dough. I either make pizza dough, or pinch off 4 equal parts to make buns, shaping them with my hands.
Dmrmom
Thanx for the recipe! Next time you make this could you weigh the ingredients? This would help me immensely as my cheese measurement is tricky, 2 cups packed? Medium packed? Thank you!! (I hope you have a food scale ?)
Amy Greer
I use:
6oz shredded whole milk mozzarella
3oz almond flour
2oz cr. Cheese
1egg
And whatever spice..I add crushed pepper flakes
Dina
Dmrmom,
If you do the math then the shredded cheese should be 221g and the almond flour 113g.
That 170 divided by 7 so 27.7 grams per 1/4 cup. now multiply that by 8 for 2 cups so its 221g and the almond flour 113 divided by 3 is 28.33 times 4 for the full cup is 113.33
Gail Bucker
Thank you SO much! We had the original recipe tonight. Will try yours next! This totally killed our pizza craving! Have been on the Ketogenic lifestyle for almost 3 years. I've taken off 24 pounds and I'm not hungry for the first time. Not dizzy. Not nauseous. I'm 63 and my husband is 70. Our numbers are perfect and are on no patent medications! My mama is 90. She eats carbs. Maybe I'll love to 110!
Linda
I’m confused. You say to add the first four ingredients and microwave......then we add the egg later.... but the egg is the fourth ingredient. Did you perhaps I tend to add the salt above the egg on the ingredient list?
Thanks
Brit
Can I make this dough a day before and pop it in the fridge until I’m ready to use it?
Libby www.ditchthecarbs.com
Possibly. From a food safety point of view, you will need to cook the raw dough by the next day. You don't want raw eggs that have been warmed (when mixing with the melted cheese) sitting around for too long. Keep the raw dough in the fridge, wrapped or in an airtight container so it doesn't dry out. But the bigger problem is that the cheese dough will need to become soft again so it may be rolled out to become a pizza base. It will either need bringing up to a warm room temperature, or slightly reheat the dough, but you run the risk of the egg cooking. An alternative would be to make the dough, roll it out, then place the uncooked pizza base in the fridge. That would solve problem #2. Many people have successfully cooked and frozen the cooked base for a quick and easy ready-meal. All you need to do is add your favourite toppings.
Sloan
It’s super duper quick to make, and the in the time it would take to get it warmed back to a workable temperature you could have made a fresh batch of dough. That’s one thing I love about this dough is how quick it is from the idea of making it to oven.
Manena
OMG!!! Hands up the best pizza I have ever had! My partner absolutely loved it and she is an extremely picky, non - keto eater! This was absolutely amazing! I topped with ground beef, spinach and cheese. I will be making this quite often! Thank you for the recipe.
Libby www.ditchthecarbs.com
YAY YAY YAY another Fat Head pizza convert!!!
Al
Yeah! I made my first fathead pizza!
I finished mixing the dough by hand (checking it wasn't too hot first) as I got frustrated trying to incorporate the eggs with a spoon, worked out a charm (I love putting my hand in any dough, had to 'feel' this one too!).
Then I made the beginner's mistake to forget to pick the dough with a fork before putting it in the oven and it rose quite high! 😀 Unfazed I just pushed it down, flipped it, picked it on the other side and got it golden both sides.
Easy toppings with my 3 years old who always wants to participate.
We all loved it, my husband was impressed about how better it tasted compared to our usual frozen one (no wonder!) but he said he found the crust a bit stuffy... when I told him what it was he went on eating all his edges...! 😀
Very happy to have a healthier version that is also tastier! a bit more effort and planning (I don't usually have grated mozzarella in my fridge) but will surely become one of out staples now!
Thanks!
Denise
Can anyone give me tips on making he crust CRUNCHY and crisp? Mine came out a bit soft and soggy, but taste was fine. I rolled fairly thin and cooked on parchment on my pizza pan.
I did top with sauce and toppings as soon as it came out without letting it cool.
Thanks in advance! Will make again with some suggestions for a crispier crust!
DP
Flip it over and then bake for a few more minutes before topping!
Terri
Try baking the crust directly on a pizza stone, with only parchment paper and no pan. Tried it last night and was golden brown and delicious.
fitbaker23
I was a bit skeptical, as no matter what, there is a difference with the keto recipes I use compared to the real thing. That being said, this was fantastic. I raised the amount of ingredients in order to get 8 slices for four people, and it turned out great. I can barely tell a difference, and the difference is great. Thank you for sharing this wonderful recipe. I used almond flour that only had 1 net g of carbs per serving, so the whole pizza had 14 net g. I have already shared this among my family and friends who are also keto.
Libby www.ditchthecarbs.com
Aw man, I never get tired of people falling in love with this recipe. It's a lifesaver for sure!
Ki
This made me sssooooooo happy today. The anticipation of actually having pizza, and then the deliciousness!!! Thank you!
Scotty
Doesn't really compare to a real pizza. The middle is a gooey mess. The taste is ok, but not a real pizza
Angie
You probably didn't cook the crust long enough before adding your toppings. I cooked mine for 12 minutes, then flipped it over and cooked another 3. It turned out perfect.
Marni
How do you sub for the microwave? I haven't had one in 15 years. Thanks!
Amber
Use a double boiler method, or a metal bowl over a small sauce pan with water in it since most people dont have double boilers
Kimberly Tammaro
Thank you for this recipe! I’m looking forward to trying it! I’m still a bit confused with the conversion from the microwave. I also do not have a microwave. How will the double boiler be used, for which part? Would you be able to offer a few more details? Also, Thank you so much for keeping your site free!!
Sunshine
The double boiler is one way to go.
It's for the cheese-melting part of the directions. My brother and I made a similar fathead pizza crust recipe, and we melted the cheese in a non-stick skillet over low heat till the cheese incorporates and becomes liquid and stir-able.
Brooke
There are so many ads and pop ups that its painful to get to the actual recipe or video. I can't even tell what is your content and what is an ad.
Libby www.ditchthecarbs.com
Apologies, I refuse sponsored posts so I can remain impartial and independent so the adverts are what has enabled me to keep this website free forever for everyone.
Child
Where oh where is the freaking video?????
Libby www.ditchthecarbs.com
Right above the recipe 🙂
John
WHERE "right above the recipe"????? Is it a hidden icon? top secret button???
Kelly
I've been to this page numerous times and oddly, sometimes the video is at the top like a photo that eventually begins to move if you don't scroll past too quickly. Other times, it's not here at all. So here is the link.... https://www.youtube.com/watch?v=nmE3slXwKmk . Paste it into your address bar if there isn't a hyperlink
K
Has anyone tried using a silpat?
Katrina
I Used one and it turned out perfect!
Lisa
I just did tonight on my first dough, and though the crust was too thin and flimsy, I think that was because I rolled it too thin, not because of the mat.
One thing that was cool about using the mat is, it's easier to flip over. Here's what I did. I had the silicone mat on my cookie sheet, and baked it side A up. Then took it out, put my 2nd mat on top of the crust, and laid my 2nd cookie sheet upside down on top of that, so it was a stack of cookie sheet / mat / crust / mat / cookie sheet. Flipped the whole thing. Took off cookie sheet #1, put it away (since the mat keeps my cookie sheets so clean!), peeled off the silicone mat, then popped the whole thing in the oven for cooking side B.
Also, when I first pulled the dough out of the bowl and onto the first silicone mat, I put the 2nd mat on top of it and rolled it out so easily by rolling the rolling pin on top of the top mat. Easy peasy. I just rolled it too thin.
Wendy
Hi. I'm fairly new at this and I'm having a problem that I don't understand. Love the taste of the the dough but everything I make with it seems to melt into a flat mess upon baking.
I just made the pizza scrolls, following your recipe and cook temp and time. They looked beautiful going into the oven, and came out as a flat pizza crust.
What am I doing wrong? Please help!
Amanda
I had the exact same issue! This was the 2nd low carb pizza crust recipe that I tried, and I was really disappointed. It was like the toppings and crust just melded together. There was no crust anymore, just a melted mess!
Tammy
Did you completely cook the crust before you put the toppings on it?
Michelle Guest
If your mozzarella is watery it will spread like crazy. Happened to me the first time I tried to make pizza pockets, big flat mess. Most mozzarella in Australia has a high water content so to combat it I use about a third of the cheese measurement in mozzarella and then the rest I fill with a hard cheese mix of Colby, tasty etc. Works a treat. It's quite strong in flavour so you don't need to add as much cheese on top, I put slices of boccocini instead. Om Nom Nom Nom Nom
Michelle
If your mozzarella is watery it'll spread like anything. Happened to me the first time I made pizza pockets, a big flat mess. I'm in Australia and our mozzarella has a high water content, so to combat it I do about a third of the cheese measurement in mozzarella and the rest with a combination of hard cheeses like Colby, tasty etc. Works a treat. The base will be quite strong in cheese taste so you don't need much cheese on top, I add slices of boccocini instead. Om Nom Nom Nom Nom Nom
Karen
For 4 years I have tried all kinds of recipes for a delicious gluten-free pizza. Thanks to your recent post, I have FINALLY found the one to use forever. Even my pepperoni pizza loving husband said this is the best one yet! I used 8 oz. of chopped baby bellas that I wilted in the microwave to get rid of some moisture with 3 mini peppers, topped with a small amount of Parmesan cheese - best pizza ever. I have really missed that crunch in a crust after using big portabellos for my pizza base and a few less than great crust substitutions (cauliflower was the worst crust and I love it as a veggie). Thank you!!!
Dave
Just started on a keto diet and was getting a miffed at how nasty my 'bread' i made tasted.
However - this fat head recipe is the bomb! Try it - it really is better than the real thing! And i'm a true beer and pizza man!
Libby www.ditchthecarbs.com
Hey Dave, this is the best review - especially high praise coming from a beer and pizza dude! Love it!
Ellieaire
I love this recipe! I made hamburger buns today using the same recipe but omitting the spices except I added some garlic powder. I rolled it out used a hamburger size saucer or small bowl. Used the edge of the bowl for my pattern. I cut out 4 hamburger tops. There was a little left over so I rolled it in a ball and placed it on the cookie sheet. Baked the burgers tops at 350 degrees for 15 minutes. They turned out perfect. My husband said "heh, what do you know, the bread didn't fall apart!" With the little piece that was leftover, I spread some butter on it and ate it. I used parchment paper to bake the buns - no sticking! Tomorrow I'm going to use the same recipe but use a dinner plate as a pattern for a tortilla. Endless ideas for this recipe!
Michael Fields
The dough tastes good, but it stuck to the pan so I had to scoop the pieces out with a spoon and some force. Did I miss something? Should I have oiled the pan first? Maybe some flour on the pan? I know it may sound like common sense if that is true, but I tend to follow the recipe very closely the first few times to understand where the author is coming from. Even though mine could have been served in a bowl I did still enjoy it. It is pizza after all! Thanks for posting!
Kathryn Howlett
I have not mare this, but did see in the directions to use parchment paper.Did you use it?
Ellieaire
You must use parchment paper so the dough does not stick. I also spray the parchment paper with oil. The pizza dough will slide right off. Don't forget to tap holes in the top of the dough with a fork prior to baking the dough. This will prevent it from puffing up during baking. I also bake my dough at 350 degrees for 15 minutes. Turns out perfect each time.
Mike
You have to use parchment paper. Not wax paper or anything else. It never sticks.
Libby www.ditchthecarbs.com
100% agree. If only I had $1 every time I had to repeat this. I'll split it with you Mike. 😉