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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
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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

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

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Comments

  1. 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

      • 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

      • 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. 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. 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

  6. 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

    • 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. 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

  11. 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

  12. 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

  13. 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

  14. 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

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

    Reply

  17. 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

  19. 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

    • 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. 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. 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. 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

  23. 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

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

    Reply

  26. 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

  28. 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

    • 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

  32. 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

  33. 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

    • 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

  35. 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

    • 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

    • 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. 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

  39. 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. 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

  42. 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

  47. 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

    • 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

      • 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

  49. 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

  50. 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

    • 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

  51. 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

  52. 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

  53. 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

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

      Reply

  54. 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

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