FATHEAD DOUGH: THE ULTIMATE KETO PIZZA BASE
(A Quick & Easy Low-Carb, Gluten-Free Alternative)
KEY INFO:
Prep Time: 10-15 minutes
Cook Time: 12-18 minutes
Total Time: 25-30 minutes
Servings: 8
Difficulty: Easy-Moderate
Dietary: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED:
- Microwave-safe bowl
- Baking sheet or pizza stone
- Parchment paper
- Mixing spoon or spatula
- Rolling pin (or clean hands)
Alternative Tools:
- Food processor (optional for mixing)
- Kitchen scale (for precise measurements)
INGREDIENTS:
- 1¾ cups (175g) shredded mozzarella (low-moisture)
- ¾ cup (75g) blanched almond flour
- 2 oz (60g) cream cheese
- 1 large egg, room temperature
- 1 tsp baking powder
- ¼ tsp salt
Substitutions:
- Cream cheese → Greek yogurt or sour cream
- Almond flour → sunflower seed flour (1:1 ratio)
- For nut allergies → lupin flour (use half amount)
METHOD:
- Preheat oven to 425°F (218°C)
- Combine mozzarella and cream cheese in microwave-safe bowl
Heat in 30-second bursts until fully melted (about 90 seconds total) - Immediately stir in egg until well combined
- Mix almond flour, baking powder, and salt in separate bowl
- Combine wet and dry ingredients until a uniform dough forms
Dough should be slightly sticky but manageable - Place between parchment sheets and roll to desired thickness
Aim for ¼ inch for pizza crust - Remove top parchment and transfer to baking sheet
- Bake for 12-15 minutes until golden brown at edges
CRUCIAL TIPS:
- Use room temperature ingredients for best mixing
- Work quickly while cheese is hot
- Wet hands prevent dough sticking
- Don’t overbake – edges should be just golden
STORAGE & SCALING:
- Refrigerate raw dough up to 3 days
- Cooked crust keeps 2-3 days refrigerated
- Double recipe: increase mixing bowl size, keep same thickness
- Reheat in oven at 350°F for 5-10 minutes
COMMON MISTAKES:
- Overheating cheese (causes separation)
- Using cold ingredients (creates lumpy dough)
- Using coarse almond meal instead of fine flour
- Insufficient mixing (creates uneven texture)
VARIATIONS:
- Pizza Base: Add Italian herbs and garlic powder
- Breadsticks: Shape into sticks, top with parmesan
- Bagels: Form into rings, add everything bagel seasoning
- Sweet Version: Add cinnamon and sugar substitute
This recipe has revolutionized my keto baking game – it’s the closest thing to real pizza dough I’ve found while keeping carbs minimal. Remember, patience with the cheese melting is key to success!
