This simple, keto-friendly pizza crust recipe is the best low carb pizza crust, using Fathead dough. It’s a pizza lover’s dream and fits in to a keto and low carb diet perfectly with only 3 net carbs per slice!
I know, you must be thinking, “How in the world is there a such thing as a low carb pizza crust”? When I first started following a ketogenic lifestyle, I wondered the same thing. That’s when I found out about this beautiful thing called Fathead dough that is incredibly versatile. One of the things I love the most about it, is that it’s SO simple to make. And, a serving of this almond flour pizza crust just happens to be FODMAP-friendly! This recipe comes together so fast, you can be sitting down to a delicious low-carb and low-FODMAP pizza pie in about 30 minutes (faster than delivery)!
This recipe is baked and ready to top in less than 20 minutes. You can make it ahead of time and freeze it for those busy weeknights or for any other time you have to satisfy your pizza craving in a hurry. I use this recipe as a base for a Savory Blueberry Pizza with Prosciutto and Gorgonzola.
Ingredients
There are quite a few variations for a keto Fathead dough recipe for pizza, but here is the list of ingredients I include for my dough:
- Whole milk mozzarella cheese (low moisture)
- Cream cheese (block style only)
- One egg
- Almond flour
- Golden flaxseed meal (only use the golden variety)
- Herbs and spices (optional) such as: basil, oregano, black pepper, onion or garlic powder (omit for low-FODMAP), chives and even curry, cumin or chipotle, depending on the type of pizza you’re making. There are no borders, really!
What is Fathead Dough?
I think my favorite and most versatile recipe that I found out in cyberspace is the Fathead dough recipe. I love the name. But after baking several variations of it, I had no idea where it really came from. I found out it came from the ‘older brother’s oldest son’ of the guy who made the documentary Fat Head (that would be Tom Naughton). I’m guessing I’m not the only one who didn’t know this, but there you have it – the awesome Fathead dough origin story in a nutshell. This is a brilliant recipe and the movie is a must-see, especially if you follow a low-carb, high fat lifestyle. Here you can find the original Fathead dough recipe. I also recommend taking a look around the site while you’re visiting. There’s some good reading there!
You could use the recipe as it was originally published on Fat Head’s site, but I decided I wanted something with a little more chew. There are some variations out there that use psyllium or more eggs (I’m not a fan of eggy bread), but I needed to find something else that would add little more texture. I just happened to have a bag of golden flax meal around, so I thought adding some might be a good idea. I’m so glad I had that ‘light bulb’ moment!
Instructions
Begin by adding shredded whole milk mozzarella cheese and two tablespoons of cream cheese into a large bowl. You’ll want to use cream cheese that comes in a block, otherwise your dough will be a bit sticky.
Microwave on high for 20 seconds, stir, then 20 seconds more. It should be slightly melted. Mix until thoroughly incorporated.
Next, add the egg and mix thoroughly with the cheese mixture. It’s a little challenging, but totally do-able! I generally use a fork for this. Then, add the almond flour, golden flax meal and herbs (if using). Mix until fully incorporated. The dough may be a little sticky, but no worries. Note that the moisture content in the mozzarella will vary between brands. Mozzarella that’s a little drier (low moisture) is best, otherwise the dough will tend to be on the sticky side, which is just fine. It just may not be as ‘doughy’ as regular crust, but still bakes to perfection, regardless.
Place the dough between two pieces of parchment paper and roll out to desired size and shape. If you don’t want to roll it out, you can certainly pat it down with your hands (you may want to use wet or slightly oiled hands for this). If you choose not to cook your crust on parchment or a pizza stone, you’ll want to lightly oil your pizza pan. Then use a fork to poke holes in the crust to keep it from bubbling up.
Before adding toppings, bake it in the oven for 8-10 minutes, until lightly golden.
Now you can go wild and top with whatever you please!! I’m a giant fan of Rao’s Marinara for a red sauce. It’s low carb and sooooo good! For a good low-FODMAP pizza sauce option, I like Fody Foods’ Marinara (yum!). You can also use a pesto base – this is actually a perfect time to use my Basil Truffle Pesto!
For this pizza, I added Rao’s Marinara, mozzarella, pepperoni, mushrooms, kalamata olives and Mama Lil’s Peppers (you gotta try these!).
Once you’ve topped your crust with your favorite toppings, return to the oven and bake for another 8-10 minutes, until it’s thoroughly heated and the cheese is oooey-gooey and bubbly.
Favorite toppings
- Margarita: Simple toppings of tomato sauce, basil and mozzarella – you can’t go wrong with a classic
- Supreme: Load it up with pepperoni, sausage, olives, mushrooms and peppers on a tomato or pesto base
- Barbeque Chicken: Barbeque sauce, garlic, shredded chicken, onions, mozzarella and/or colby jack
- Salami and Burrata: Tomato base, salami, kalamata olives, tomatoes, sliced burrata cheese, pesto
Serving suggestions
While a Fathead dough pizza crust isn’t exactly what you may be used to, it does come really close. It bakes up with a crispy bottom, has a nice chew and will hold up to whatever toppings you pile on to it.
It pairs well with a delicious salad, like my Kale BLT salad or a crunchy green salad with blue cheese dressing!
Other recipes you might like
- Blueberry Pizza with Prosciutto and Gorgonzola
- Mediterranean Stir Fry with Skordalia
- Low-Carb Sandwich Thins (Gluten-free)
- Basil Truffle Pesto
- Keto BLT Salad with Shredded Kale and Lemon Dressing
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Keto Pizza Crust (with Fathead dough)
Ingredients
- 1.5 cups mozzarella cheese (shredded whole milk, low moisture)
- 2 tablespoons cream cheese (block variety)
- 1 cup almond flour
- 1 egg
- 2 tablespoons golden flax meal
Optional herbs and spices and toppings
- basil (oregano, onion or garlic powder, black pepper, chives, curry, cumin or chipotle)
- Toppings of choice (see ideas in Notes)
Instructions
- Preheat oven to 425 °F.
- Add shredded whole milk mozzarella cheese and two tablespoons of cream cheese to a large bowl. You'll want to use cream cheese that comes in a block, otherwise your dough will be a bit sticky.
- Microwave on high for 20 seconds, stir, then 20 seconds more. It should be slightly melted. Mix until thoroughly incorporated.
- Add the egg and mix thoroughly with the cheese mixture. It’s a little challenging, but totally do-able! I generally use a fork for this.
- Add the almond flour, golden flax meal and herbs (if using). Mix until fully incorporated.
- Place the dough between two pieces of parchment paper and roll out to desired size and shape. If you don't want to roll it out, you can certainly pat it down with your hands (you may want to use wet or slightly oiled hands for this).
- Use a fork to poke holes in the crust to keep it from bubbling up.
- Bake in the oven for 8-10 minutes, until lightly golden.
- Top with Basil Truffle Pesto, olive oil, or tomato sauce (I like Rao's Marinara and Fody Foods'), cheese and your favorite toppings (see post for topping ideas).
- Bake for an additional 8-10 minutes, until fully heated and cheese is melted, gooey and bubbly.
Notes
Favorite toppings
- Margarita: Simple toppings of tomato sauce, basil and mozzarella
- Supreme: Load it up with pepperoni, sausage, olives, mushrooms and peppers on a tomato or Basil Truffle Pesto base
- Barbeque chicken: Barbeque sauce, garlic, shredded chicken, onions, mozzarella and/or colby jack
- Salami and Burrata: Tomato base, salami, kalamata olives, tomatoes, sliced burrata cheese, Basil Truffle Pesto
Nutrition
*Net carbs = carbohydrates – fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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