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.
In this recipe you will find:
- What is mozzarella dough?
- The basic recipe – 4 ways
- Recipe and my quick cooking video
- Fat Head pizza – the Holy grail
- Bagels
- Garlic bread
- Pizza scrolls
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.
Versatile Low-Carb Pizza, Bagels, Garlic Bread and Pizza Scrolls
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.
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.
Low-Carb Mozzarella Dough - 4 ways
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
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, and any other flavourings, mix gently.
- Use the basic mozzarella dough in a variety of ways detailed below.
Notes
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.
2: Low-Carb Bagels
- Add 1 tsp 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
3: Low-Carb Mozzarella Dough – Garlic Bread
- Add 1 tsp baking powder, 1 tbsp parsley, 1 tbsp garlic to the basic low-carb dough recipe, 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 tbsp melted butter, 1 tsp parsley and 1 tsp garlic. Brush over the top of the low-carb garlic bread, 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.
Check out the viral 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.
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Nanette says
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!
Libby www.ditchthecarbs.com says
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.
Maz Stuteley says
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.
Libby www.ditchthecarbs.com says
What a brilliant tip Maz.
erica says
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?
Libby www.ditchthecarbs.com says
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.
Corinia says
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
Aracely says
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!
Libby www.ditchthecarbs.com says
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.
Jennifer says
Hi,
Any advice on how to make the dough without a microwave?
Thanks!
Katt says
You can melt the cheeses in a double-boiler set-up on the stovetop.
Kris says
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.
Kay says
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)!
Carrie says
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!
Wafaa says
Use a bain marie
Andrea says
We dont have a microwave either. We use a double boiler on the stove top. Works perfect for us.
Lorraine says
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 🙂
Reanne says
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.
Libby www.ditchthecarbs.com says
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.
Fathima says
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
Juniper says
How long is the bread good for and what is the recommended storage method? Fridge or counter top?
Tina says
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!
SharonB says
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!
Libby www.ditchthecarbs.com says
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.
Marce García says
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!!
Libby www.ditchthecarbs.com says
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.
Joanne Adelaide says
Hi … can I freeze made dough or alternatively freeze the cooked rolls?
Libby www.ditchthecarbs.com says
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.
Terry says
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!
Beate Grobe says
The must have removed it, I can’t find it either
Donna says
Looks good but why so many calories? fat content 98g lot of fat. 24 carbs seem high to me to. Am i wrong?
Libby www.ditchthecarbs.com says
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.
Jen says
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?
Libby www.ditchthecarbs.com says
I think you may be calculating net carb? My panels show total carbs and fibre separately 🙂
Jen says
Oh, also, I didn’t mean to sound ungrateful with that comment. This recipe is amazing and has changed my life! Thank you!
Emily says
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!!
Maureen says
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.
Libby www.ditchthecarbs.com says
Hi Maureen, luckily this recipe can actually work well even without the egg entirely. Yay!
Brandie says
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.
Jen says
My dough rises beautifully in the oven, then collapses upon cooling – any thoughts on how to fix?
Jen
DB9 says
No gluten or yeast mean that this will collapse, as there is no structure to hold the cases on rising.
Janet says
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.
Jean shelly says
Can I use this dough for cold veggie pizza
Libby www.ditchthecarbs.com says
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.
Roberta M. says
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?
Allie says
Any particular way to store the bread after making any of the 4 recipes?
Libby www.ditchthecarbs.com says
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.
Stephanie says
Any suggestions for a substitute when family members are allergic to almonds, coconut and all nuts??
diane says
cauliflower or zucchini instead of any of the nut flours – VERY tasty!
Jean says
Can I use the fat head crust for the cold veggie pizza crust that is made with cream cheese?
Sandy says
Use flax flour/meal 1 to1 for almond flour.
Janet says
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.
diane says
Asiago works really well, also!
Melissa Michaud says
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!
Libby www.ditchthecarbs.com says
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!
Shari says
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!!
Libby www.ditchthecarbs.com says
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.
Morgan says
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!
Libby www.ditchthecarbs.com says
Personally? I usually go for almond meal / ground almonds. They seem to be cheaper and more accessible around the world than fine almond flour.
Sean says
Hi! I just tried the bagels and love it, but it had a eggy tasty. Is it possible to skip the yolk?
Libby www.ditchthecarbs.com says
Yes, some people skip the egg altogether. The bagel will be paler in colour because the yellow yolk is missing.
Juliet says
Hi my bagels are delicious but collapsed into pancakes… and suggestions?
Joe says
Did you use baking powder?
Liz says
This happened to me as well and I did use baking powder
Lee says
Perhaps your baking powder wasn’t fresh or it was older. This would make it less effective.
Hala says
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
Skye Moyer says
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!
Libby www.ditchthecarbs.com says
Yes it should have 1 tsp baking powder, thank you for pointing this out. I have amended the paragraph 🙂
Rowan says
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!
Libby www.ditchthecarbs.com says
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.
Tammy says
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!
Ellen says
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.
Samm says
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! 😉
Libby www.ditchthecarbs.com says
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 🙂
Lauren says
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!
Libby www.ditchthecarbs.com says
YIPPEEEEE – what a perfect dinner!
Julia Batchelor says
I made the bagels this morning and my goodness they were awesome. My husband said he needs these at least once a week
Libby www.ditchthecarbs.com says
YAY – result! 🙂
lyne says
OMG just did the garlic bread for the first time and not the last time
thank you it is soooo good xoox
Kapu says
I tried the garlic bread and it flatten and looked more like a focaccia bread. What might have I done wrong? Help! Thank you!
Janine Deems says
#lifechanging
Ashley says
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!
Michelle says
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.
Kylee Rankins says
How does this read freeze once cooked. Or lasts outside freezing. Thank you
Naomi says
If you flip the pizza over, how long to bake it (after the 1st 12-15 minutes)?
Thank you.
Sonia Mehrotra says
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
Sonia Mehrotra says
Hi…I finally found the video. ?Thanks
Mary wood says
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!!
Libby www.ditchthecarbs.com says
Oh Mary I absolutely love this. You are such a sweetheart. Sending you all the low-carb love from NZ today 🙂 xxx
Ray says
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!! ?
Anita says
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!)
Libby www.ditchthecarbs.com says
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 ?
LISA says
I do not microwave ANYTHING except Sake (which I should not be drinking!). Can I do this without it?
Jax says
Yes Sake is Alcohol and you can def do without it… For your liver’s health
Mai says
Hahahaha!
Jeanetta says
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!
Libby www.ditchthecarbs.com says
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 ?
Sally says
Vegemite Scrolls!! thanks
Sharon says
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 😉
Denise says
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.
Libby www.ditchthecarbs.com says
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.
Kristi says
How big of a pizza does the dough make?
Libby www.ditchthecarbs.com says
That depends on how thin or thick you want to roll it out.
Denise says
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 🙂
Carolyn says
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.
Lauren says
Ha ha never mind. Just saw the conversion button. My bad!
Lauren says
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.
Pam says
Sounds amazing, thanks Libby. Had a chuckle, at 151% fat!!!! Yay! And THANKS.
Libby www.ditchthecarbs.com says
Chuckle chuckle indeed 😉
Steve says
Do you have to use mozzarella? Or could I use a white or yellow cheddar?
Libby www.ditchthecarbs.com says
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.
Natasha says
Can thhis be frozen after it has been baked?
Libby www.ditchthecarbs.com says
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 🙂
Tory says
Can you freeze this dough to bake later?
Kat says
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!
Ginger says
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. 🙂
Ann says
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.
Carin says
We seem to be quite a few who nowadays don’t want to use a microwave. Thanks for giving us these alternative instructions .? Now I can finally try this.
AmyD says
The pictures are misleading. This dough does not rise like in your pictures.
Ann says
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!!!
Libby www.ditchthecarbs.com says
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 🙂
Ann says
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.
Libby www.ditchthecarbs.com says
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.
JoAnne Bruno says
Thank you for mentioning this because I was going to do that.
Karen says
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?
Libby www.ditchthecarbs.com says
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.
Sara says
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.
Libby www.ditchthecarbs.com says
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. 🙂
Carla says
Thank you somuch. Iappreciate the free recipes!!!
Sharon Grissom says
I agree, The garlic dough, is it supposed to have 1/2 tsp baking powder?
not Tom says
Tom started more than once he didn’t come up with this. One of his readers submitted it to him and he posted it.
Sharon Grissom says
Garlic dough, very runny. Is there supposed to be 1/2 tsp baking flower/ It is not rising and I am disappointed.
Ginger says
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,
Libby www.ditchthecarbs.com says
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 🙂
Ginger says
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/
Lulu says
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.