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Low-Carb Mozzarella Dough – 4 ways

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These are the best low-carb mozzarella dough recipes (a.k.a Fat Head bread dough) – 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 recipes using low-carb mozzarella dough.

The world's no.1 low-carb mozzarella dough recipe - 4 ways. Watch the quick cooking video that has gone viral. #lowcarb #keto #pizza #glutenfree #ketofam #sugarfree | ditchthecarbs.com

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 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 brain child of  Tom Naughton who is the genius behind the Fat Head movie – hence the original name, Fat Head dough.

Low-Carb Mozzarella Dough – Pizza, Bagels, Garlic Bread and Pizza Scrolls

Mozzarella dough 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.

Low carb starter pack - the complete beginners' guide. 25 easy recipes, menu plan, shopping lists, easy to understand guides. | ditchthecarbs.com

Low-Carb Mozzarella Dough – The Basic Recipe – 4 Ways

If you are a beginner, take a look at this post to see my step-by-step instructions on how to make Fat Head pizza – a.k.a. low-carb mozzarella dough.

The world's no.1 low-carb mozzarella dough recipe - 4 ways. Watch the quick cooking video that has gone viral. #lowcarb #keto #pizza #glutenfree #ketofam #sugarfree | ditchthecarbs.com

The world's no.1 low-carb mozzarella dough recipe - 4 ways. Watch the quick cooking video that has gone viral. #lowcarb #keto #pizza #glutenfree #ketofam #sugarfree | ditchthecarbs.com
4.18 from 68 votes
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Low-Carb Mozzarella Dough - 4 ways

Fat Head dough (mozzarella dough) is the NUMBER ONE recipe for the entire site. If you only ever try one low-carb recipe, this is it. It has won over many traditional pizza lovers who are never going back. See the conversion below to see how to make these using almond flour or coconut flour.

Course Baking, Bread, Coconut Flour Recipes, Dinner, Lunch, Lunch boxes
Cuisine Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword Keto mozzarella pizza dough
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 whole dough recipe
Calories 1174 kcal

Ingredients

  • 170 g pre shredded/grated cheese mozzarella
  • 85 g almond meal/flour *see recipe notes below
  • 2 tbsp cream cheese full fat
  • 1 egg medium
  • pinch salt to taste
Metric grams - US measurements

Instructions

  1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.

  2. Stir then microwave on HIGH for another 30 seconds.

  3. Add the egg, salt, and any other flavourings, mix gently.

  4. Use the basic mozzarella dough in a variety of ways detailed below.

Recipe Notes

Nutrition values are for the ENTIRE dough recipe. Divide the values by how many slices or servings you make.

Mozzarella dough can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.

Nutrition Facts
Low-Carb Mozzarella Dough - 4 ways
Amount Per Serving (1 dough recipe)
Calories 1174 Calories from Fat 882
% Daily Value*
Total Fat 98g 151%
Sodium 58mg 2%
Potassium 22mg 1%
Total Carbohydrates 24g 8%
Dietary Fiber 9.1g 36%
Sugars 6.2g
Protein 62.5g 125%
Vitamin A 36%
Calcium 120%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

    

Low-Carb Mozzarella Dough Pizza – the Holy Grail

The world's no.1 low-carb mozzarella dough recipe - 4 ways. Watch the quick cooking video that has gone viral. #lowcarb #keto #pizza #glutenfree #ketofam #sugarfree | ditchthecarbs.com

  1. 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.
  2. Make fork holes all over the pizza base to ensure it cooks evenly.
  3. 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.
  4. To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
  5. 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.

Low-Carb Mozzarella Dough – Bagels

The world's no.1 low-carb mozzarella dough recipe - 4 ways. Watch the quick cooking video that has gone viral. #lowcarb #keto #pizza #glutenfree #ketofam #sugarfree | ditchthecarbs.com

  1. Add 1 tsp of baking powder to the dough mixture, mix thoroughly.
  2. Divide the mozzarella dough into 6 equal sizes. Roll into balls then into cylinder shapes as shown in the video.
  3. Fold the ends of the cylinder shapes in a circle and squeeze the two ends together to form a bagel shape.
  4. Place on a baking tray and sprinkle with sesame seeds.Bake at 220C/425F for 15 minutes, or until golden brown.
  5. Serving suggestions – cream cheese, avocado, smoked salmon, bacon bits

Low-Carb Mozzarella Dough – Garlic Bread

The world's no.1 low-carb mozzarella dough recipe - 4 ways. Watch the quick cooking video that has gone viral. #lowcarb #keto #pizza #glutenfree #ketofam #sugarfree | ditchthecarbs.com

  1. Add 1 tsp baking powder, 1 tbsp parsley, 1 tbsp garlic to the basic low-carb dough recipe, mix.
  2. Place the dough onto a baking tray/sheet pan lined with baking parchment. Form into a garlic bread shape.
  3. Cut little slices into the low-carb garlic bread.
  4. Mix 2 tbsp melted butter, 1 tsp parsley and 1 tsp garlic. Brush over the top of the low-carb garlic bread, sprinkle with more cheese.
  5. Bake at 220C/425F for 15 minutes, or until golden and soft.

Low-Carb Mozzarella Dough – Pizza Scrolls

The world's no.1 low-carb mozzarella dough recipe - 4 ways. Watch the quick cooking video that has gone viral. #lowcarb #keto #pizza #glutenfree #ketofam #sugarfree | ditchthecarbs.com

  1. Spread tomato sauce or tomato paste (watch for any added sugars) over the dough, sprinkle over diced pieces of pepperoni and cheese.
  2. Roll up into a long sausage shape.
  3. Cut the scroll into small slices. Place each pizza scroll on a baking tray/sheet pan lined with baking parchment.
  4. Add more cheese then bake at 220C/425F for 15 minutes.

Low-Carb Mozzarella Dough – 4 ways – the video

This is the video that has gone viral all over the internet – all that gooey cheese and simple recipes make them super popular family recipes too.

Who will make me low-carb mozzarella dough - 4 ways? Watch the video that is breaking the internet! Click To Tweet

If you’re desperate to get started living low-carb, the Ultimate Low-Carb Bundle is for you. You will receive 5 digital eBooks at a huge price reduction to help you get started with all the resources you’ll need.

The Ultimate Low-Carb Bundle - everything you need to get started - action plans, guides and healthy fast food. | ditchthecarbs.com

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Comments

  1. Terry says

    February 2, 2019 at 10:54 am

    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!

    Reply
    • Beate Grobe says

      February 9, 2019 at 6:47 pm

      The must have removed it, I can’t find it either

      Reply
  2. Donna says

    December 18, 2018 at 5:07 am

    Looks good but why so many calories? fat content 98g lot of fat. 24 carbs seem high to me to. Am i wrong?

    Reply
    • Libby www.ditchthecarbs.com says

      December 19, 2018 at 9:51 pm

      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.

      Reply
      • Jen says

        January 16, 2019 at 1:03 am

        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?

        Reply
        • Libby www.ditchthecarbs.com says

          January 16, 2019 at 3:07 pm

          I think you may be calculating net carb? My panels show total carbs and fibre separately 🙂

          Reply
      • Jen says

        January 16, 2019 at 1:09 am

        Oh, also, I didn’t mean to sound ungrateful with that comment. This recipe is amazing and has changed my life! Thank you!

        Reply
  3. Emily says

    October 29, 2018 at 10:15 am

    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!!

    Reply
  4. Maureen says

    September 9, 2018 at 6:39 pm

    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.

    Reply
    • Libby www.ditchthecarbs.com says

      September 9, 2018 at 8:07 pm

      Hi Maureen, luckily this recipe can actually work well even without the egg entirely. Yay!

      Reply
  5. Jen says

    September 5, 2018 at 6:46 am

    My dough rises beautifully in the oven, then collapses upon cooling – any thoughts on how to fix?

    Jen

    Reply
  6. Janet says

    August 23, 2018 at 4:11 pm

    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.

    Reply
  7. Jean shelly says

    August 15, 2018 at 6:21 pm

    Can I use this dough for cold veggie pizza

    Reply
    • Libby www.ditchthecarbs.com says

      August 16, 2018 at 4:15 pm

      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.

      Reply
  8. Roberta M. says

    August 6, 2018 at 5:25 am

    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?

    Reply
  9. Allie says

    July 22, 2018 at 1:14 pm

    Any particular way to store the bread after making any of the 4 recipes?

    Reply
    • Libby www.ditchthecarbs.com says

      July 22, 2018 at 3:52 pm

      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.

      Reply
  10. Stephanie says

    July 10, 2018 at 12:44 am

    Any suggestions for a substitute when family members are allergic to almonds, coconut and all nuts??

    Reply
    • diane says

      July 16, 2018 at 8:44 am

      cauliflower or zucchini instead of any of the nut flours – VERY tasty!

      Reply
      • Jean says

        August 15, 2018 at 6:17 pm

        Can I use the fat head crust for the cold veggie pizza crust that is made with cream cheese?

        Reply
    • Sandy says

      September 30, 2018 at 6:14 am

      Use flax flour/meal 1 to1 for almond flour.

      Reply
  11. Janet says

    July 7, 2018 at 1:28 pm

    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.

    Reply
    • diane says

      July 16, 2018 at 8:40 am

      Asiago works really well, also!

      Reply
  12. Melissa Michaud says

    June 26, 2018 at 7:26 am

    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!

    Reply
    • Libby www.ditchthecarbs.com says

      June 27, 2018 at 11:26 am

      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!

      Reply
  13. Shari says

    June 17, 2018 at 12:13 am

    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?
    Thanks!!

    Reply
    • Libby www.ditchthecarbs.com says

      June 18, 2018 at 2:58 pm

      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.

      Reply
  14. Morgan says

    June 9, 2018 at 8:49 pm

    Hi,
    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

    Thanks!

    Reply
    • Libby www.ditchthecarbs.com says

      June 11, 2018 at 11:39 am

      Personally? I usually go for almond meal / ground almonds. They seem to be cheaper and more accessible around the world than fine almond flour.

      Reply
  15. Sean says

    June 7, 2018 at 6:39 am

    Hi! I just tried the bagels and love it, but it had a eggy tasty. Is it possible to skip the yolk?

    Reply
    • Libby www.ditchthecarbs.com says

      June 7, 2018 at 5:15 pm

      Yes, some people skip the egg altogether. The bagel will be paler in colour because the yellow yolk is missing.

      Reply
  16. Juliet says

    June 3, 2018 at 11:14 pm

    Hi my bagels are delicious but collapsed into pancakes… and suggestions?

    Reply
    • Joe says

      June 5, 2018 at 1:26 pm

      Did you use baking powder?

      Reply
      • Liz says

        October 13, 2018 at 5:51 pm

        This happened to me as well and I did use baking powder

        Reply
        • Lee says

          January 14, 2019 at 11:24 am

          Perhaps your baking powder wasn’t fresh or it was older. This would make it less effective.

          Reply
  17. Hala says

    May 31, 2018 at 12:02 pm

    Hi, not hating on microwave just don’t have one. So I made the recipe and it’s tasty but ugly lol!! Instead of microwave i used pot and oven …. but when I was rolling it it was super sticky so I added almond flour and still remained sticky.. and as I was making my cheesy calzone it keeps breaking.
    It taste good just ugly and breaking… what am I doing wrong??

    Thank you

    Reply
  18. Skye Moyer says

    May 27, 2018 at 1:06 pm

    Does the Garlic Bread need 1 tsp baking powder? You don’t list it here, but you do on the main recipe page for it!
    Thanks in advance!

    Reply
    • Libby www.ditchthecarbs.com says

      May 28, 2018 at 11:55 am

      Yes it should have 1 tsp baking powder, thank you for pointing this out. I have amended the paragraph 🙂

      Reply
  19. Rowan says

    May 27, 2018 at 2:10 am

    Hello, I tried making this dough recipe but it doesn’t seem to come out how I expect it to, it seems to always come out where it’s fairly easy for it to fall apart and I’m not sure what’s going on, I cook the dough at 425f for 13 minutes or so and it starts to crisp the edges which is nice but the inner area seems almost as if it’s uncooked, and not very stuck together,

    Thanks!

    Reply
    • Libby www.ditchthecarbs.com says

      May 28, 2018 at 11:58 am

      I would try to lower the oven temperature and see if that helps cook the centre whilst the crust browns slower. I also would look at which mozzarella you are using. The dough should be cheesy and truly combined together. I wonder if your pre-shredded mozzarella contains some wheat? Some brands do to keep the stand separated.

      Reply
  20. Tammy says

    May 23, 2018 at 10:50 am

    At 425, mine was quite brown already at 10 minutes. I left it in til 12 to make sure they were done. Next time, I will drop the temp. Otherwise, easy and delicious!

    Reply
  21. Ellen says

    May 16, 2018 at 8:03 am

    Libby, the recipe calls for a medium size egg; is this a US size? I know you’re in NZ and I think eggs are graded differently. I’m looking forward to trying this, but I want to make sure I use the correct egg size. I currently only have large eggs. Thanks for your reply.

    Reply
  22. Samm says

    May 9, 2018 at 8:51 am

    I’m really trying hard to follow a keto diet… alas my boys like their pizza Friday’s! You should see the tears rolling as I pick off and eat the toppings off of a dominos pizza and leave the crust (my absolute favorite part about pizza)!

    This looks like its going to be real simple to throw together or even better batch cook and freeze. Would you recommend freezing just the dough or cook and freeze the entire pizza like a keto delisio?? Then follow the cooking instructions or turn up the heat and cook from frozen?

    Thanks for any help for this carb loving momma! 😉

    Reply
    • Libby www.ditchthecarbs.com says

      May 9, 2018 at 1:59 pm

      Hiya carb-loving momma 🙂 You will seriously LOVE this pizza. Take a look at this recipe and my pizza waffle recipe too. This mozzarella dough can be frozen AFETR baking. The raw egg and melted cheese do not take kindly to freezing. You are going to become THAT mom who makes the best pizza in the neighborhood 🙂

      Reply
  23. Lauren says

    May 1, 2018 at 5:45 pm

    I am a firm fan of Fathead Pizza but tonight I am making it as garlic bread to go with our pumpkin & coconut soup (also a firm ditchthecarbs recipe favourite). Thanks Libby! Whole family is eating LCHF tonight!

    Reply
    • Libby www.ditchthecarbs.com says

      May 1, 2018 at 9:26 pm

      YIPPEEEEE – what a perfect dinner!

      Reply
  24. Julia Batchelor says

    April 19, 2018 at 6:37 am

    I made the bagels this morning and my goodness they were awesome. My husband said he needs these at least once a week

    Reply
    • Libby www.ditchthecarbs.com says

      April 20, 2018 at 8:57 pm

      YAY – result! 🙂

      Reply
  25. lyne says

    April 14, 2018 at 12:10 pm

    OMG just did the garlic bread for the first time and not the last time
    thank you it is soooo good xoox

    Reply
  26. Kapu says

    April 4, 2018 at 4:40 pm

    I tried the garlic bread and it flatten and looked more like a focaccia bread. What might have I done wrong? Help! Thank you!

    Reply
  27. Janine Deems says

    April 3, 2018 at 8:46 am

    #lifechanging

    Reply
  28. Ashley says

    March 31, 2018 at 4:37 am

    May I ask why or how there are so many calories when the individual ingredients don’t make up that many calories? I am trying to watch calories and carbs, and trying to stay under 1000 a day. Any info would be great, thank you!

    Reply
    • Michelle says

      May 31, 2018 at 9:20 pm

      Under a thousand? Are you 4 feet and 60 pounds? Any doctor or dietician will tell you it is NOT healthy to keep a diet of under a thousand calories. You will do more harm than good. Your body needs those calories. If you are trying to restrict your calories so drastically as to lose weight, I caution against that. That will actually slow your weight loss. You will starve your body and any food you eat, your body will hold on to because it doesn’t know when it may get fed again! Talk to a doctor please before you set a calorie limit.

      Reply
  29. Kylee Rankins says

    March 30, 2018 at 1:39 am

    How does this read freeze once cooked. Or lasts outside freezing. Thank you

    Reply
  30. Naomi says

    March 18, 2018 at 11:26 am

    If you flip the pizza over, how long to bake it (after the 1st 12-15 minutes)?

    Thank you.

    Reply
  31. Sonia Mehrotra says

    March 17, 2018 at 8:59 pm

    Hi Libby…I wanted to watch to video mentioned for the recipe before trying it but am unable to locate a link. Have you taken it down by any chance? Thanks

    Reply
    • Sonia Mehrotra says

      March 17, 2018 at 9:49 pm

      Hi…I finally found the video. 😬Thanks

      Reply
  32. Mary wood says

    March 16, 2018 at 6:53 am

    OMG I can’t believe some of the comments … nicrowaves / nag nag!!, advertising / nag nag!! … don’t you people appreciate what Libby is doing for you and the rest of us.

    I for one really really thank you for all you do and all I can say is please ignore the whingers and know that there are more “Libby Lovers” than these complainers. All I can say to them is dont ditch the carbs … ditch this site … leave the rest of us in peace to enjoy what this great lady is doing and and dont come back okay … bye!!

    Reply
    • Libby www.ditchthecarbs.com says

      March 16, 2018 at 11:55 am

      Oh Mary I absolutely love this. You are such a sweetheart. Sending you all the low-carb love from NZ today 🙂 xxx

      Reply
    • Ray says

      April 2, 2018 at 11:01 pm

      Brilliantly said!! Libby is so generous and reading all the whinging and whining made me re think my belief that all low carbers are happy people!! 😀

      Reply
  33. Anita says

    March 12, 2018 at 11:41 pm

    Hi Libby, I just wanted to say that I love your site and recipes!

    Oh, and please ignore those microwave-haters: I love microwaves and would be lost without mine! It helps lots of us to make quick yummy meals and stay on track!

    (Also, to the lady complaining about the ads…. rolling eyes!)

    Reply
    • Libby www.ditchthecarbs.com says

      March 13, 2018 at 1:17 pm

      Thank Anita, the voice of reason. I let them argue it out amongst themselves. Love or hate the microwave, like anything, is a personal choice. And as for the ads? Maybe she would like to donate to those who can’t afford a membership site and my bills that keep this website afloat 🤣

      Reply
  34. LISA says

    March 11, 2018 at 10:05 am

    I do not microwave ANYTHING except Sake (which I should not be drinking!). Can I do this without it?

    Reply
    • Jax says

      April 2, 2018 at 5:14 am

      Yes Sake is Alcohol and you can def do without it… For your liver’s health

      Reply
      • Mai says

        August 10, 2018 at 10:59 pm

        Hahahaha!

        Reply
  35. Jeanetta says

    March 11, 2018 at 5:51 am

    I tried the garlic bread version-out of this world! It was so good, I liked it better than the homemade garlic bread that I made for my family, and that’s saying a lot, because it’s good, too! How many servings is in one batch of garlic bread? And how many carbs for that? I ate half of the bread, it was soooooo good! Thanks for your recipes!

    Reply
    • Libby www.ditchthecarbs.com says

      March 11, 2018 at 9:28 pm

      Wow this is praise indeed!!! The recipe nutrition panel is for the entire recipe, so I haven’t given the usual “per serving” as you might be making bagels, bread or pizza. So simply divide the nutrition by how many slices you made. Now go and enjoy that yummy yummy garlic bread 🥖

      Reply
  36. Sally says

    March 9, 2018 at 8:37 pm

    Vegemite Scrolls!! thanks

    Reply
    • Sharon says

      March 15, 2018 at 3:39 am

      Oooh Sally … you made me a little excited just now. I have been missing my Vegemite and cheese toasties. Can’t wait to make some VM scrolls 😉

      Reply
  37. Denise says

    March 9, 2018 at 8:17 pm

    Just mad the pizza rolls, great success! I spread the dough with a mix of home made basil pesto and tomato paste, sprinkled on some chopped up olives and fresh basil leaves, and more mozzarella cheese. Will definitely being whipping these up again and again. I can see them as being really good for packed lunches on day hikes. I used coconut flour for the first time in the pizza dough and it worked very well, which is quite amazing when you think how little coconut flour you add compared to almond flour/meal.

    Reply
    • Libby www.ditchthecarbs.com says

      March 9, 2018 at 9:31 pm

      I’m so glad you loved them. And yes perfect for a day hike or packed lunches. Isn’t coconut flour the best? Such a little goes such a long way. I love it so much I wrote an entire post on coconut flour vs almond flour.

      Reply
  38. Kristi says

    March 8, 2018 at 7:42 am

    How big of a pizza does the dough make?

    Reply
    • Libby www.ditchthecarbs.com says

      March 9, 2018 at 11:43 am

      That depends on how thin or thick you want to roll it out.

      Reply
  39. Denise says

    March 7, 2018 at 9:45 pm

    I made the garlic bread tonight and it is divine! I made four mini breads from the dough recipe, which are actually pretty filling. I am wondering about freezing some and reheating? My husband has suggested that you could also use the dough to make calzones – sandwich size fold over pizza, which would be great to take for a hiking lunch too. Fantastic ideas with your Fat Head Pizza Dough 🙂

    Reply
  40. Carolyn says

    March 7, 2018 at 2:57 am

    Could you add extra instructions to your recipes for those people who don’t have access to a microwave oven? Great website and great ideas. Thanks.

    Reply
  41. Lauren says

    March 6, 2018 at 5:10 pm

    Ha ha never mind. Just saw the conversion button. My bad!

    Reply
  42. Lauren says

    March 6, 2018 at 5:10 pm

    The base recipe uses grams, instead of ounces or cups. Can you please advise the measurements as such? I’m getting all sorts of different answers when I google conversion calculators.

    Reply
  43. Pam says

    March 6, 2018 at 2:28 pm

    Sounds amazing, thanks Libby. Had a chuckle, at 151% fat!!!! Yay! And THANKS.

    Reply
    • Libby www.ditchthecarbs.com says

      March 7, 2018 at 10:42 pm

      Chuckle chuckle indeed 😉

      Reply
  44. Steve says

    March 6, 2018 at 2:02 pm

    Do you have to use mozzarella? Or could I use a white or yellow cheddar?

    Reply
    • Libby www.ditchthecarbs.com says

      March 7, 2018 at 10:43 pm

      You can but those cheeses will sometimes render the fat out too much an become solid with the pizza base. Mozzarella is amazing and pliable.

      Reply
  45. Natasha says

    March 4, 2018 at 11:28 am

    Can thhis be frozen after it has been baked?

    Reply
    • Libby www.ditchthecarbs.com says

      March 5, 2018 at 1:19 pm

      Yes, after it has been baked is the best way to freeze mozzarella dough. Many people tell me they freeze their cooked pizza bases for a quick ready-meal. Simply defrost, add some toppings, re-heat and enjoy 🙂

      Reply
  46. Tory says

    March 2, 2018 at 5:16 pm

    Can you freeze this dough to bake later?

    Reply
  47. Kat says

    March 2, 2018 at 10:45 am

    Has anyone successfully made this without a microwave? My machine died and seeing as this was the only recipe I used it for, I didn’t replace it. But every time I try making this in a pot it sticks! Argh!

    Reply
    • Ginger says

      March 8, 2018 at 11:28 am

      Hello there, thankfully, I read your comment before trying the recipe. I do not use a microwave and I did it on the stovetop. I used a little x-virgin coconut oil on the surface of the pot I used and also a little on my hands helped with the shaping. Thank you for posting, you saved me a sticky mess! It worked like a charm. 🙂

      Reply
      • Ann says

        March 10, 2018 at 7:45 am

        maybe do it on a double boiler? Any pyrex bot set over a pot of simmering (but not boiling) water would work. Also, don’t let the bowl touch the water.

        Reply
  48. AmyD says

    March 2, 2018 at 8:02 am

    The pictures are misleading. This dough does not rise like in your pictures.

    Reply
  49. Ann says

    March 2, 2018 at 7:58 am

    Oops, I want to add something: Thank you for this site! I just discovered it a few days ago, when starting keto/low carb again after a two year, 40 pound hiatus. This time its for good. I’ve already lost 4 pounds. My problem has always been not being able to stick to it because of my sweet tooth and love of bread. This site (along with a few others that I’ve found and book marked) will save the day. Thank you so much for the content, and for it being free. I don’t mind the ads, etc., if it means easy, free access to your recipes. And love that you include the nutritional analysis–many other sites don’t. Have I said thank you enough? THANK YOU!!!

    Reply
    • Libby www.ditchthecarbs.com says

      March 4, 2018 at 10:25 am

      Aw bless you Ann for such a lovely moment to leave. Welcome to back low-carb again.’m stolid my recipes are helping you along your journey. You may want to join my free Low Carb Support Group, and my Low Crab Lunch Club. Easy ways to stay on track. Good luck my friend 🙂

      Reply
  50. Ann says

    March 2, 2018 at 7:54 am

    Its probably important to mention that using packaged, pre-shredded mozarella is probably a no no. Most pre-shredded cheeses are mixed with flours and starches to keep the shreds from sticking together, adding carbs and unwanted fillers. Best to grate your own. It really only takes a minute.

    I used this recipe for crackers, which would have been wonderful, had I not over salted. I have a tendency to do that. Sigh. I’m having another go at it this weekend. But can’t wait to use this dough in many other applications. Its the first one I’ve tried that didn’t have to go immediately into the trash.

    Reply
    • Libby www.ditchthecarbs.com says

      March 4, 2018 at 10:27 am

      I classify that as a superb result!m No trash can required 😉 And yes, I agree about the pre-shredded mozzarella, you have to check labels clearly for their carb content and additives. Luckily the brand I use has neither. Shredding/grating yourself saves $$ too.

      Reply
    • JoAnne Bruno says

      May 27, 2018 at 3:58 am

      Thank you for mentioning this because I was going to do that.

      Reply
  51. Karen says

    March 2, 2018 at 5:25 am

    Thanks so much for these recipes. Excited to try all 4.
    Question…for each of the recipes (the pizza dough, scrolls, bagels and garlic bread) are the directions for 1/4 of the main mozzarella dough recipe?

    Reply
    • Libby www.ditchthecarbs.com says

      March 4, 2018 at 10:29 am

      You should use one entire mozzarella dough recipe for each of the 4 ways. I have stated the nutrition foe the entire dough recipe, then you can calculate how many bagels or slices you made it into.

      Reply
  52. Sara says

    March 1, 2018 at 12:58 pm

    The amount of ads on your site makes it very difficult to get to your great recipes and info, and makes me not want to come back here again.

    Reply
    • Libby www.ditchthecarbs.com says

      March 1, 2018 at 1:10 pm

      Well … unless you want to pay a subscription … they allow me to give all my content away free, especially to those who need it the most and cannot afford a monthly charge. 🙂

      Reply
      • Carla says

        November 5, 2018 at 2:34 am

        Thank you somuch. Iappreciate the free recipes!!!

        Reply
    • Sharon Grissom says

      March 8, 2018 at 3:55 pm

      I agree, The garlic dough, is it supposed to have 1/2 tsp baking powder?

      Reply
  53. not Tom says

    March 1, 2018 at 3:58 am

    Tom started more than once he didn’t come up with this. One of his readers submitted it to him and he posted it.

    Reply
    • Sharon Grissom says

      March 8, 2018 at 3:56 pm

      Garlic dough, very runny. Is there supposed to be 1/2 tsp baking flower/ It is not rising and I am disappointed.

      Reply
  54. Ginger says

    February 28, 2018 at 1:02 pm

    I was really excited to start the Fathead dough recipe when I noticed that a microwave oven plays an apparently essential role. Mirowave ovens are unsafe, change the molecular makeup of food, can impact health in myriad ways and I am dissapointed that a site dedicated to healthy eating this has not taken into account.

    Do you have an alternative for those who do not use microwaves?

    Thanks,

    Reply
    • Libby www.ditchthecarbs.com says

      March 1, 2018 at 12:43 pm

      That is such an old myth. Microwaves alter food makeup, nutrients and protein structure just the same way that cooking does. If you choose not to use the microwave, you can easily warm the cheeses together on the stove top, gently mixing so it doesn’t catch and burn. It just takes a little longer, but worth the wait 🙂

      Reply
      • Ginger says

        March 8, 2018 at 10:35 am

        Firstly, thank you for the alternative information about how to do it without microwaving. Secondly, the science proves it is not an old wives tale or myth that microwaves are very dangerous. Please check the links below.

        https://www.mercola.com/article/microwave/hazards2.htm

        http://naturalsociety.com/microwaves/

        Reply
        • Lulu says

          March 11, 2018 at 6:01 pm

          Neither of your links are “science”. Just a load of clever people preying on your paranoia and making money off it.
          I actually AM a scientist. Use the microwave and stop trying to sound superior. It makes you sound dumb.

          Reply

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