My low carb Mozzarella Dough in a How-To video! This versatile fathead pizza dough recipe is so useful, it deserves its own landing page. It makes the best low carb pizza crust but it’s also great for calzones, garlic knots, low carb bagels, and even cinnamon rolls. You won’t believe how good it is.
You know me. I won’t ever claim I came up with a recipe idea on my own when I did not. Sadly, a lot of bloggers do that these days and they never credit their sources of inspiration.
But I am old school and I believe in citing my sources and building strong relationships based on trust. So let me say right off the bat that this is a really good variation of the famous Fathead Pizza dough. I never ever would have come up with using mozzarella cheese as a base for dough on my own. And I am grateful to the Fathead creators, and Tom Naughton of the Fathead Movie, for thinking of it.
How To Make Keto Pizza Dough
Watch me make my version of the famous fathead pizza crust in this instructional video!
Fathead pizza dough is ever evolving stuff, with every blogger putting their own unique spin on it. Mine, which I like to call Magic Mozzarella Dough, is a little sturdier than the original recipe, and uses butter in place of cream cheese, some coconut flour, and a little baking powder to help it rise and puff up a bit.
It’s buttery and rich and even a little flaky. This stuff really is magic and can be used for so many different fun recipes, from savory to sweet. I used it for several recipes in my cookbook, The Everyday Ketogenic Kitchen. Including the delicious Pesto Twists, which were a huge hit with my kids!
But one of the things people miss most when they embark on a keto diet is pizza. It’s the ultimate American comfort food. And the many variations of fathead pizza crust are truly a blessing for all of us.
Here’s how to make the best keto pizza crust with my magic mozzarella dough
- Roll the dough out between pieces of parchment paper to 12 inches (0r use a silicone mat on the bottom)
- Remove the top parchment and roll up the edge a little to create a crust
- Transfer the bottom parchment with the dough on it to a cookie sheet or pizza stone
- Bake at 350F for 10 to 15 minutes, until starting to brown and firm up.
- Remove and top with your favourite toppings and bake again until melted and bubbly.
Tips and Tricks for Nailing Fathead Pizza Dough
But it’s not always the easiest to work with and there are some tricks to getting it right. Let’s go over these, shall we?
- As much as it may go against the keto mantra, you actually want the pre-shredded, part skim mozzarella as it contains some fillers that usually help the dough hold together a little better. But it does NOT have to be the junky kind full of extra starches. I’ve found that the good organic stuff contains vegetable cellulose as an anti-caking agent, and with a little extra almond flour in the mix, it works just as well.
- Use finely ground BLANCHED almond flour. Please please please. Do not use almond meal, which is more coarsely ground and often contains the brown skin of the almond. I had one reader tell me that the dough kept falling apart on her but that she couldn’t imagine that the grind of the almond flour was an issue. BUT IT IS! Because those coarse particles don’t combine with the cheese and butter very well and they don’t absorb enough of the oils to come together like a proper dough. This is the case with ANY low carb baked good. While you can get away with that coarse texture in something like a muffin, it just isn’t going to work in a fine cake or a dough and you will have a crumbly, greasy mess on your hands.
- Keep your heat low at all times. Very low. The lowest it will go. And if you have an electric stove and have a little more difficulty controlling the heat than with gas, you may have to take your pot on and off from the element several times to keep it from getting too hot. You want your butter and cheese to melt together but you never want them to bubble.
- Add the egg last and add it off heat. Because we don’t want it cooking before you have a chance to incorporate it into the dough.
- Knead that sucker, both in the pan and out of the pan. It doesn’t need a lot of kneading (or knead a lot of needing — see what I did there???), but if you do it right after you incorporate the egg and flours, it will hang together much better. I use a rubber spatula to knead it against the sides of the pan after I’ve added the remaining ingredients. Only then, when it comes together, do I turn it out onto a surface, where I knead it a little more until it’s mostly uniform.
- Be ready to adjust. I find that this is actually a very forgiving recipe, if you know how to adjust it. If it comes out of the pan very sticky to the touch, you simply need to sprinkle it with a little more almond flour and knead that in, adding more until it’s not longer sticking to your hands.
There you have it. My tips on how to make the best low carb dough that can be used for everything from pizza to cinnamon rolls. Really, this is remarkable stuff and I hope I’ve given you the confidence to try it and make it work for you!
More recipes that use Keto Pizza Crust
Keto Magic Mozzarella Dough
Ingredients
- 6 ounces pre-shredded part skim mozzarella
- 5 tbsp butter
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 large egg
Instructions
- Sprinkle a clean counter or a large silicone baking mat with almond flour.
- In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together.
- Remove from heat and add the almond flour, coconut flour, baking powder, garlic powder, and salt. Add the egg and stir everything together until a cohesive forms. Use a rubber spatula to really knead the dough together in the pan. It may still contain some streaks of cheese.
- Turn the dough out onto the prepared work surface and knead until uniform. This will only take a little kneading. If your dough is still very sticky, add a tablespoon or two more almond flour and work it in.
Notes
- Roll the dough out between pieces of parchment paper to 12 inches (0r use a silicone mat on the bottom)
- Remove the top parchment and roll up the edge a little to create a crust
- Transfer the bottom parchment with the dough on it to a cookie sheet or pizza stone
- Bake at 350F for 10 to 15 minutes, until starting to brown and firm up.
- Remove and top with your favourite toppings and bake again until melted and bubbly.
Nutrition
