Keto Pizza Crust (with Fathead dough)

Keto fathead dough pizza crust topped with pepperoni, cheese and olives, cut into four slices.

5 from 1 vote

Keto Pizza Crust (with Fathead dough)

Here's a recipe to make the best low carb pizza crust with 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!

Prep Time10

Cook Time18

Total Time28

Course: Main Courses

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Method: Oven

Special Diet: Keto, Low-Carb, Low-FODMAP

Servings: slices

Calories: 237kcal

Author: Tracey Hatch-Rizzi

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

US Customary - Metric

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 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

Using a low-moisture mozzarella for the crust is best, as it will make the crust less sticky.

I recommend using a block style cream cheese, as it will also help keep the crust less sticky.

*Nutritional information is for the crust only and doesn't include values for any sauce or toppings.

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 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 pesto

Nutrition