The world's no.1 low-carb mozzarella dough recipe with the cooking video that has gone viral (3 million views so far).
You'll fall in love with easy low-carb and gluten-free bagels, garlic bread, pizza, and pizza scrolls.
Scroll down to watch the amazing viral cooking video to see how to make these 4 recipe variations.
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.
What Is Low-Carb Mozzarella Dough?
This simple low-carb bread dough is made with mozzarella, cream cheese, an egg, and almond flour or coconut flour (see recipe notes below).
The low-carb bread dough is naturally grain-free, wheat-free, low carb, and keto. Everyone LOVES it, even unsuspecting carb lovers.
Once you try low-carb mozzarella dough, there is no going back to the regular wheat-based dough.
And don't even think about eating the gluten-free ultra-processed pizzas out there. Read this post to understand why gluten-free junk is still junk.
It was the brainchild of Tom Naughton who is the genius behind the Fat Head movie - hence the original name, Fat Head dough.
The Basic Recipe - 4 Ways
This bread alternative is so versatile and so simple. It is the Holy Grail of low-carb bread doughs.
Simply learn how to make the one basic low-carb dough recipe, and you can choose to turn it into any one of the 4 simple recipes below.
If you are a beginner, watch how to make fat head dough (even without a microwave) with almond flour or coconut flour.
1: Fat Head Pizza - the Holy Grail
- Place the low-carb dough in between 2 pieces of baking parchment paper and roll into a circular pizza shape (see photos in this post). 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.
More Low-Carb Dinner Recipes ...
2: Low-Carb Bagels
- Add 1 teaspoon of baking powder to the dough mixture, mix thoroughly.
- Divide the mozzarella dough into 6 equal sizes. Roll into balls then into cylinder shapes as shown in the video.
- Fold the ends of the cylinder shapes in a circle and squeeze the two ends together to form a bagel shape.
- Place on a baking tray and sprinkle with sesame seeds. Bake at 220C/425F for 15 minutes, or until golden brown.
- Serving suggestions - cream cheese, avocado, smoked salmon, bacon bits
More Low-Carb Lunchbox Recipes ...
3: Low-Carb Mozzarella Dough - Garlic Bread
- Add 1 teaspoon baking powder, 1 tablespoon parsley, and 1 tablespoon garlic to the basic low-carb dough recipe, and mix.
- Place the dough onto a baking tray/sheet pan lined with baking parchment. Form into a garlic bread shape.
- Cut little slices into the low-carb garlic bread.
- Mix 2 tablespoon melted butter, 1 teaspoon parsley, and 1 teaspoon garlic. Brush over the top of the low-carb garlic bread, and sprinkle with more cheese.
- Bake at 220C/425F for 15 minutes, or until golden and soft.
4: Low-Carb Fat Head - Pizza Scrolls
- Spread tomato sauce or tomato paste (watch for any added sugars) over the dough, sprinkle over diced pieces of pepperoni and cheese.
- Roll up into a long sausage shape.
- Cut the scroll into small slices. Place each pizza scroll on a baking tray/sheet pan lined with baking parchment.
- Add more cheese then bake at 220C/425F for 15 minutes.
Please rate this recipe.
Keto Mozzarella Dough Recipe (4 ways)
- 170 g (1 ¾ cups) shredded/grated cheese mozzarella
- 85 g (¾ cups) almond meal/flour *see recipe notes below
- 2 tablespoon cream cheese full fat
- 1 eggs - medium medium
- pinch salt to taste
- 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, and any other flavourings, mix gently.
- Use the basic mozzarella dough in a variety of ways detailed below.
YOUR HOLIDAY PANTRY & GIFT GUIDES
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.
More fat head recipes
I think you'll agree, once you master mozzarella dough, you can make almost anything. Bread, crackers, pizza, and even sweet keto cinnamon rolls.
Marie Ann Mann
Will this work with ricotta cheese and Mozzarella Chees, instead of cream cheese? Thanks.
I don't have a microwave so how combine cheeses and flour/
Will this recipe work for making Pies?
Yes, it will. In fact, you can see my Fat Head pizza pockets here.
Setting for the oven????
The basic dough recipe details how to make the dough, then each of the 4 ways gives detailed instructions and oven temperatures and times. For example, the pizza recipe states "bake at 220C/425F for 12-15 minutes"
can i use baking powder?
I dont understand why this recipe is 24g of carbs. I realize the 24g is for the entire recipe however, it calls for 1/4 c of almond flour (5g) and cream cheese (less than 1 g) along with the additional ingredients with 0g. Where do the 24g of carbs come from??
The recipe requires 85g (3/4 cup almond flour) not 1/4 as you calculated. You have also referred to 24g which is the total carbs but did not remove the fibre to give net carbs. An egg provides 0.5g carb, Mozzarella 3.9g, almond flour 17.8g, cream cheese 1.6g = -9.1g fibre = net 14.9g net carbs.
Hi my stuck to the paper, any reason why Thanks
It sometimes does, so first, make sure you have the best non-stick baking parchment (not baking paper) and pulling off horizontally works best. Pull slowly, if it begins to stick, pull from another direction, soon you'll have the whole paper off in one. Failing that, you can always scrape any Fat Head dough from your baking parchment, then scrape it back onto the pizza base - voila! 🙂
I love this recipe! The garlic bread is my favourite 😋 Can you make a couple of batches and freeze the dough? 🤔
I'm so glad you love this garlic bread, and yes you can freeze a couple of batches BUT only once the garlic bread is cooked. You don't want to add a raw egg to warm cheese then freeze it. As soon as the raw egg is warmed by the cheese, it needs cooking.
Can I omit the egg in this recipe?
Yes you may. The recipe will not puff up and will be a little denser, but it will still work - yay!
The dough was wonderful. I used it to make a pizza with spinach alfredo sauce topped with sliced mushrooms and onions.
Hi Libby, have you tried fathead dough in a waffle iron? Our first pizza is in the oven! Thank you so much for spreading the low cab gospel!
I have never tried it n the waffle iron but I have used the toasted maker and made pizza pockets. Take a look here. Fat Head dough is so versatile.
Just tried it, recommend do not over cook it like I just did. 🙁
Was very difficult to spread in the waffle maker, I think next time I will put it in a cold one or just put in my turbo oven
I made the plain dough and cooked it in a silicone mini loaf tray for a bun substitute. Absolutely delicious. Thank you Libby for a great recipe. I made a double quantity and popped them in the freezer. A quick microwave and they are as good as straight from the oven.
What a brilliant tip Maz.
I'm just curious why is there so much sugar/carbs if it is supposed to be a low carb/keto recipe
9grams of sugar/24 grams of carbs sounds awfully high?
That is for the entire recipe 🙂 It's then up to you which of the 4 ways you choose to make and each recipe will have its own number of servings and so the number of grams will be different. For example, if you decide to make Fat Head pizza, it is only 2.4g net carbs per slice.
Ok, my husband and I tried the 'garlic bread' variation last night and we were so amazed I'm going to try to use the basic fathead bread as sort of a drop biscuit topping on a pot pie... I was wondering if you, or anyone else, has any experience with this or tips on how to do it. TIA
Hi there! This was great to curve our bread cravings, but I would like to sub the almond flour for coconut flour. So instead of doing the 1 3/4 c of almond, you’re supposed to do just a 1/4c of coconut flour??? Mine was a little biscuit like and i would like it to be more doughy. Thx!
Yes, that is the correct substitution. The coconut flour will make it a little more rigid because of the high fibre. It's a good alternative for those who cannot tolerate almond flour.
Any advice on how to make the dough without a microwave?
You can melt the cheeses in a double-boiler set-up on the stovetop.
I used a stovetop method simple mixing the flour with all the cheeses then heating slowly and mixing frequently. I also left out left out the egg and put 1/2 tsp of Kerry butter for a bit of moisture. It turned out amazing.
I have been craving bread and this does the trick nicely! Question: how do I know when they are cooked? I have a double oven and in the small convection oven, I baked these 9 minutes until they were very golden on top but should they be covered with foil and baked longer to get a more “bagel-like” bread consistency? I ate one warm because it was SO tempting so maybe once they cool?? I am coming from a largely vegan diet so eating cheese is hard for me to swallow (pun intended)!
I know this may sound prehistoric however we do not have a microwave. Can I make the dough without the step to microwave? I do have an oven so I can warm it there in lieu of the wave. Thanks!
Use a bain marie
We dont have a microwave either. We use a double boiler on the stove top. Works perfect for us.
I used a metal bowl and popped it in the oven until it started to melt the cheese... the same bowl as I mixed it all in, saves washing up, just remember to use an oven glove when taking it out of the oven 🙂
I find it to be a bit heavy and doesn't rise much, I would prefer it to be lighter but not sure how to get it lighter and rise more. I'm using coconut flour, but have dropped that back to 40g but still too heavy.
The coconut flour will be making it heavy as coconut flour is so high in fibre. Some brands vary how much moisture: fibre is in their flour as they are not standardised. The mozzarella dough doesn't rise as much as you would expect from a wheat flour recipe, because of the lack of gluten and no yeast is used here.
I have the same issue .. we are against the use of microwaves for health reason... i have melted the cheese using the bowl over hot water method... works well
How long is the bread good for and what is the recommended storage method? Fridge or counter top?
I made this today. I didn't use exact measurements but it came out very well. I just used any shredded cheese I had which ended up being a cup of Aldi Italian blend and 3/4 of shredded Monterrey Jack. I eyeballed the cream cheese, but I did measure the almond flour. After mixing, I ended up pressing it onto a pan and baked it as if it were a flat bread. I cooked it for about 20 minutes because at 10 it didn't seem done so I added another 10 which might have been a little too long because it was a little tough, but definitely not too tough to enjoy! I think next I'm I'll shoot for 15 minutes. Now I can have avocado toast again! Thank you so much!
Making the garlic bread as I type. It is in the oven. I’ve never made it before today, but wanted to try for a long time. The problem I’ve had on my first time is - even before putting it into the oven the dough had already flattened and spread. It is probably no more than 1.5 inches tall. That’s a disappointment!
It sounds like your mozzarella cheese may be too wet (and hence soggy drooping dough). You may need to have added some extra almond flour/meal to make it a little sturdier.
Hello! Please, I NEED YOUR HELP!
I've always had problems with baking paper/parchment 🙁
I've used plain baking paper, buttered paper, then I changed to baking foil, buttered baking foil, and ALWAYS DE THE SAME PROBLEM: STUCK dough.
Please, can you give me any piece of advice? Thank you very much!!
OK, so never ever use foil, as per recipe it has to be baking parchment. Are you sure you're not using baking paper? Maybe you need to add some additional almond flour so the brand of cheese you are using isn't too sticky. Maybe try to use slightly wet hands to handle the dough too.
Use a silicone mat or silicone flat tray... Mine came out perfect! Did not stick and slid off the silicone tray!
Hi ... can I freeze made dough or alternatively freeze the cooked rolls?
It's best to cook then freeze. The raw egg and warm cheese shouldn't be frozen without cooking. Place them in an airtight container, and with sheets of baking parchment in between so they can easily be defrosted, just removing one at a time.
Hi- I'm sorry, but I can never find your videos within the recipe pages on any of them. It says scroll down and I do, but I am unable to find them. Are they on Youtube? Help! Thanks!
The must have removed it, I can't find it either
Looks good but why so many calories? fat content 98g lot of fat. 24 carbs seem high to me to. Am i wrong?
That is the nutrition for the entire recipe. It's then up to you how many slices you cut the loaf into, how many bagels you make etc.
I couldn't get the nutrtional panel to work either. Mozzarella has 1.9 g carbs per 170 g, cream cheese 3.5 g per 2 tbsp, almond meal 3.7 g carbs per 85 g, and an egg 1.1 g carbs. Total 10.2 g. Even accounting for different brands of ingredients with slightly different numbers, I can't work out how it's 24 g of carbs for the whole recipe. Unless I'm doing something wrong?
I think you may be calculating net carb? My panels show total carbs and fibre separately 🙂
Oh, also, I didn't mean to sound ungrateful with that comment. This recipe is amazing and has changed my life! Thank you!
I'm.trying this today for the first time. Would you say this would make enough for 2 individual pizzas and 1 small garlic bread for 2?
The dough will make 6 slices, so it would have to be a super small pizza plus mini garlic breads.
I made the garlic bread, and it tastes very similar to Red Lobster’s cheddar bay biscuits. I am so happy about this! Thank you!!
These recipes look so yummy, I am trying to eat low carb but I'm allergic to eggs. So many low carb recipes and low carb meal plans contain eggs that I am finding it very frustrating. Do you know how I can adjust the dough recipe to make without eggs? Should I add something else to replace the eggs or can it turn out ok just without any egg? Has anyone made without eggs and had the dough turn out ok? Any advice appreciated. Thanks.
Hi Maureen, luckily this recipe can actually work well even without the egg entirely. Yay!
In vegan baking people make a flax egg using 1Tb ground flax and mixing it with 2-3Tb of water. That might work in this recipe pretty well.
My dough rises beautifully in the oven, then collapses upon cooling - any thoughts on how to fix?
No gluten or yeast mean that this will collapse, as there is no structure to hold the cases on rising.
I made the bagel version into buns with 2 eggs and 1 tsp of baking powder. They were sticky to put in the parchment paper, but they were great. I’ve been using a shredded Three Pepper Gouda to make FH pizza dough for some time. I tried the buns with the Three Pepper Gouda and they spread out a bit more but were “Awesome!” I’ve made crackers/chips and seasoned them with different herbs and garlic and onion powder combinations from FH dough. This dough has been a great addition to our way of eating. I tell people about it all the time.
Can I use this dough for cold veggie pizza
Mozzarella dough is best kept AFTER it has been cooked. It’s not good to freeze the cheese and egg once it has been warmed, mixed, yet not cooked. Many readers make double batches, then cook them all and freeze the cooked pizza bases ready to add toppings, heat and go.
Made a pizza. YUMMY!! The best part was that my husband loved it too!! My question is: We like a crispy crust, and I lost part of the crust when I flipped it and removed the parchment paper. Do you think a light mist of cooking spray would help it crisp and release from the parchment easier?
Any particular way to store the bread after making any of the 4 recipes?
If you have any leftover (and not many of us do 😉 ) it's best to keep them in the fridge due to the high dairy content. Keep them in an airtight container so they don't dry out.
Any suggestions for a substitute when family members are allergic to almonds, coconut and all nuts??
cauliflower or zucchini instead of any of the nut flours - VERY tasty!
Can I use the fat head crust for the cold veggie pizza crust that is made with cream cheese?
Use flax flour/meal 1 to1 for almond flour.
Our family has been following the Keto way of life since May of 2017. We love the fat head dough. I have also made it with a shredded provolone. I recently came across a shredded Three Pepper Gouda. It is amazing. Although the traditional round pizza did not get cooked well in the center. I cut off the edges and cooked it longer.
Asiago works really well, also!
I just want you to know that due to a dairy allergy I made these with dairy free mozzarella cheese and coconut cream in place of the cream cheese. And it was a total success!! Thank you so much for the recipe!! What a decadent treat!
Melissa this is brilliant feedback!!!! I'm sure a lot of my dairy-free readers are doing a happy dance right now in their kitchens - yay!
Hello, I watched the video and was wondering is that one batch of the dough recipe cut into 4 or 4 batches of the whole recipe?
You make one batch of the mozzarella dough, then there are 4 ways you can use them (even more since I posted this recipe). I have even made breadsticks too. Yummmmm.
I'm just wondering which Almond Flour to purchas between two Bob's Red Mill.
+ Super-Fine Amlond Flour, Gluten Free
+ Natural Almond Flour, Super Fine
Personally? I usually go for almond meal / ground almonds. They seem to be cheaper and more accessible around the world than fine almond flour.