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All Day I Dream About Food

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March 6, 2018

Keto Fathead Pizza Crust Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

Keto Pizza Crust with a piece being held up

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.

Versatile low carb dough made with mozzarella and almond flour.

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!

Top down photo of fathead pizza on a white background

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.

 

 

Low carb pesto twists

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?

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Keto Magic Mozzarella Dough made into flatbread with prosciutto and arugula

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 Spanakopita

Keto Cinnamon Twists

Keto Garlic Parmesan Knots

Bacon Chicken Artichoke Pizza

Chocolate Walnut Swirls

Low Carb Nutella Braid

Collage of pizza made with fathead dough

4.96 from 43 votes
Top down photo of fathead pizza on a white background
Print
Keto Magic Mozzarella Dough
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins
 

Easy keto pizza crust recipe that can be used for everything from pizza to garlic knots to cinnamon rolls!

Course: Snack
Cuisine: Bread
Keyword: fathead pizza, keto pizza crust
Servings: 6 servings
Calories: 247 kcal
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
  1. Sprinkle a clean counter or a large silicone baking mat with almond flour.
  2. In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together.
  3. 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.
  4. 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.
Recipe Notes

Sweet Mozzarella Dough: Leave out garlic powder and add ¼ cup powdered sweetener and 1 teaspoon vanilla extract along with the almond flour.

To make low carb pizza crust:

  • 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 Facts
Keto Magic Mozzarella Dough
Amount Per Serving (1 slice (1/6th of recipe))
Calories 247 Calories from Fat 181
% Daily Value*
Fat 20.1g31%
Carbohydrates 6g2%
Fiber 2.7g11%
Protein 9.7g19%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Filed Under: Bread, Gluten Free, Low Carb Tagged With: almond flour, mozzarella

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Tami Loftin says

    March 6, 2018 at 7:39 am

    What if I don’t have the pre-shredded mozzarella? Can I just add some kind of “flour” to it?

    Reply
    • Carolyn says

      March 6, 2018 at 8:25 am

      You can’t add a flour. You can try a tablespoon of arrowroot or corn starch.

      Reply
    • Denise Dunkel says

      March 12, 2018 at 12:47 pm

      What temo for cooking into bagels?

      Reply
  2. Jennifer says

    March 6, 2018 at 8:20 am

    This makes me so happy! I was just telling my husband how I was really craving pizza! I’m going to have to try this. BTW, do you have a recipe for cinnamon rolls made out of this dough?

    Reply
    • Carolyn says

      March 6, 2018 at 8:28 am

      I do have one and it’s in my cookbook: http://amzn.to/2FhlENQ

      Reply
    • Jesp says

      November 2, 2018 at 4:32 am

      She did give the alternative for a sweet dough. As a guess, I imagine after it is rolled out it’s like regular cinnamon rolls: spread butter on top, spread a cinnamon/erythritol mixture on top of that, roll the dough into a log, cut slices, lay the slices on your pan and cook until golden brown. Havent tried it yet so… 🙂

      Reply
      • Jesp says

        November 2, 2018 at 8:24 pm

        Actually, a cupcake tray would probably be better than just in the pan as I imagine they will just spread out too much.

        Reply
  3. allison says

    March 6, 2018 at 9:26 am

    5 stars
    This is truly a magic dough! I love it for pizza, calzones, and flatbread! Adding a little sweetener and it works just like that stuff in a tube! It is my family’s favorite crust for pizza!

    Reply
  4. olga says

    March 6, 2018 at 9:49 am

    Hi Carolyn, This looks really good. Do you have a cinnamon roll recipe that incorporates this fathead mozzarella dough? I looked throughout your blog and your cinnamon roll recipe did not use mozzarella– just the almond flour and other gluten free / sugar free ingredients. I see you the twists- could we just take that recipe and make those twists into a flat shape to get a more traditional cinnamon roll look?

    Reply
    • Carolyn says

      March 6, 2018 at 9:54 am

      Hi Olga. That recipe is my book, The Everyday Ketogenic Kitchen.

      Reply
      • Jennifer Varney says

        March 22, 2018 at 8:28 am

        Hi! I was wondering if you had a tortilla recipe made with mozzarella cheese. I thought I saved it off of FB but apparently I didn’t. I’m sure it was from a Keto a few years back. Thanks

        Reply
        • Carolyn says

          April 3, 2018 at 6:49 am

          I do not. sorry.

          Reply
    • Joy says

      December 28, 2018 at 9:21 pm

      I am new at making Keto reciepes. Tried the cinnamon twists but is is always sticky. Is powered swerve and confectioners swerve the same or different?

      Reply
      • Carolyn says

        December 29, 2018 at 9:52 am

        It’s the same. It could be the brand(s) of flours you are using. Try adding another little bit of coconut flour.

        Reply
  5. Ashley says

    March 6, 2018 at 10:11 am

    We are new to the Keto lifestyle. In this recipe and many other recipes I notice a combination of different flour. We don’t use tree nuts in this family so could I use all coconut flour and would I need to adjust the amount of flour, eggs and liquid? Thanks!

    Reply
    • Carolyn says

      March 6, 2018 at 7:39 pm

      No, I’ve tried all coconut in this recipe and it’s too tough.

      Reply
      • Tracy says

        March 14, 2018 at 1:22 pm

        What can be used instead of almond flour ?

        Reply
        • Carolyn says

          March 14, 2018 at 3:31 pm

          This recipe has been designed and tested only with almond flour. sorry.

          Reply
        • Sarah says

          April 25, 2018 at 5:02 pm

          I did the recipe using sunflower seed flour instead of almond flour this evening and it worked fine.

          Reply
    • AnneB says

      April 5, 2018 at 8:02 am

      5 stars
      Ashley – you could try using sunflower seed flower. I haven’t but know it functions similar to almond flour. Or try the original fathead recipe using coconut flour. I prefer THIS recipe but we always liked fathead until I recently changed to Carolyn’s. Good luck!

      Reply
      • AnneB says

        April 5, 2018 at 8:04 am

        Flour… darn auto correct! LOL! 😉

        Reply
  6. Kathy Jo Horan says

    March 6, 2018 at 11:21 am

    Carolyn,
    I have made both the cinnamon rolls and a sausage mushroom pizza with the Magic mozzarella dough, and I agree, it truly is magic. Both items were hands-down the best low-carb version ever! The only problem I have with it is that I can’t make something from it every. single. day.
    Thanks again for all of your fabulous recipes and for making “real people” recipes that include easy to find ingredients!
    Kathy Jo

    Reply
    • Carolyn says

      March 6, 2018 at 12:20 pm

      Thank you so much!

      Reply
  7. Kathy Jo Horan says

    March 6, 2018 at 11:24 am

    5 stars
    Forgot to add that every recipe in your cookbook, starting with this one, has been delicious! Now my daughter-in-law loves it, too!
    Kathy Jo

    Reply
  8. Tresa says

    March 6, 2018 at 12:46 pm

    Love this dough and all your recipes. .My husband likes stuffed crust pizza so I take the outer edge and cut it into sections and seal in pieces of simi frozen mozzarella sticks around the rim. It makes the pizza smaller but so good. You need to seal it well seal it well so the cheese doesn’t ooz out.

    Reply
  9. Jennifer Farley says

    March 6, 2018 at 5:25 pm

    5 stars
    Love this recipe! Thanks for sharing!

    Reply
  10. Erica says

    March 6, 2018 at 6:55 pm

    I just adore experimenting with Fathead/mozzarella dough. I always use whole milk pre-shredded mozzarella (from Smart & Final). In my side-by-side comparisons, part-skim dough was drier, denser, harder to manipulate and less pleasant in texture than the whole-milk dough. In recipes that call for both mozzarella and butter, I reduce the amount of butter slightly to compensate for the extra fat from the cheese (solely for the purpose of mostly maintaining the recipe’s original proportions).

    Reply
  11. Kiri says

    March 6, 2018 at 7:09 pm

    5 stars
    Amazing dough! Great recipe! Thank you for the idea!

    Reply
  12. Lori says

    March 7, 2018 at 6:42 am

    Looks like flour on the board. I follow a grain free woe and this would be a no no. Or is coconut flour being used?

    Reply
    • Carolyn says

      March 7, 2018 at 8:07 am

      No…it’s almond flour. I am grain-free too, I don’t use flour in ANYTHING. I don’t even have any in my house.

      Reply
    • Erica says

      March 7, 2018 at 11:47 am

      If you’re grain-free, you’re going to love Carolyn’s recipes. ?

      Reply
  13. MIchele says

    March 7, 2018 at 1:09 pm

    Tree Nut allergy here, any suggestions on substitutions for almond flour?

    Reply
    • Carolyn says

      March 7, 2018 at 8:45 pm

      You can try sunflower seed flour but I am not sure how it will fare.

      Reply
  14. Jennifer Blake says

    March 7, 2018 at 7:19 pm

    5 stars
    Perfect for our make-your-own pizza nights!

    Reply
  15. Mary says

    March 7, 2018 at 7:53 pm

    Unless I scrolled too fast I didn’t see what temp to set oven or how long to bake. Pre-bake before toppings? Then again after topping?

    Reply
    • Carolyn says

      March 7, 2018 at 8:45 pm

      This is just a recipe for the dough itself. Search my blog for “Jalapeño Popper Pizza” and it will walk you through what to do for pizza.

      Reply
      • Paula says

        September 1, 2018 at 11:36 am

        When making pizza in an outdoor pizza oven, do you need to prebake the dough and bake again with toppings?

        Reply
        • Carolyn says

          September 1, 2018 at 1:01 pm

          I think that would probably be best but I haven’t tried it in an outdoor pizza oven. Experiment and get back to me! 😉

          Reply
    • nora says

      September 2, 2018 at 11:29 pm

      5 stars
      350

      Reply
  16. Beverly says

    March 7, 2018 at 8:40 pm

    SO I am dairy free, would goat cheese and ghee work in this recipe?

    Reply
    • Carolyn says

      March 7, 2018 at 8:46 pm

      No, i don’t believe that would work.

      Reply
      • Julie Mahdi says

        May 31, 2019 at 4:05 pm

        I found a goat mozzarella that should work and the ghee is just clarified butter.

        Reply
        • Carolyn says

          May 31, 2019 at 5:47 pm

          Please let me know how it works out.

          Reply
  17. Gerry Speirs says

    March 8, 2018 at 9:50 am

    5 stars
    This is truly magic!!

    Reply
  18. Cookin Canuck says

    March 8, 2018 at 10:06 am

    5 stars
    I may not be following a Keto diet, but I want to try this the next time I’m making pizza dough. Looks amazing!

    Reply
  19. nell says

    March 8, 2018 at 11:51 am

    Can this dough be made ahead? Say on a Thursday for use on Friday? Thank you!

    Reply
    • Carolyn says

      March 8, 2018 at 1:00 pm

      Yes, but I would roll it out to whatever you are using it for because it starts to lose its elasticity the longer it sits.

      Reply
      • Nell says

        March 8, 2018 at 2:18 pm

        Thank you!

        Reply
  20. Marsha says

    March 8, 2018 at 7:31 pm

    We just made this tonight for a pizza. It worked very well with blanched almonds ground in the Vitamix and then sifted. I also used 28% milk fat pizza mozzarella (the Canadian Superstore no name brand) and it was totally fine. This is the best pizza dough ever, and we have been making low-carb pizza for years and tried a few different recipes for the dough. Cannot wait to try this in cinnamon rolls.

    Reply
  21. Jenny says

    March 9, 2018 at 11:31 am

    What would you recommend to do with leftovers? If I made a pizza, could I freeze individual slices for another time? If yes, would I reheat in the oven? Thank you, love your recipes!

    Reply
    • Amber Weber says

      March 14, 2018 at 3:19 pm

      5 stars
      I’ve frozen individual slices and just warmed them in a he microwave. Works out great!

      Reply
      • ChapelHillBetsy says

        May 20, 2018 at 5:20 am

        5 stars
        I make this recipe all the time and with two of us, always have leftovers. I reheat the leftover pieces in the toaster oven because it crisps up the crust. I think the microwave makes the leftover slices a bit soggy.

        Reply
  22. Rachel says

    March 9, 2018 at 8:36 pm

    5 stars
    Great recipe! I’m new to the low carb stuff and this is a keeper!

    Reply
  23. Anna says

    March 10, 2018 at 8:57 am

    The people over at Fat Head credit Cooky’s Creations for this recipe. Either way, thanks for keeping it alive! It has saved many their sanity.

    Reply
    • Carolyn says

      March 10, 2018 at 10:49 am

      Oh that’s good to know. I had read somewhere that it was the son of the FatHead creator, Jon Naughton? It’s hard when the origins of an idea are so obscure!

      Reply
      • Erica says

        March 11, 2018 at 2:07 am

        According to Tom Naughton on his blog, his nephew discovered the recipe and credits it as a modification of a recipe from Cooky’s Creations.

        Reply
        • Carolyn says

          March 11, 2018 at 11:26 am

          Aha! good to know!

          Reply
  24. Audrey Harder says

    March 11, 2018 at 8:06 am

    Does the coconut flour give it any hint of coconut flavor? I can’t stand coconut! Could I use all almond flour?

    Reply
    • Carolyn says

      March 11, 2018 at 11:25 am

      No you really don’t taste it.

      Reply
  25. Marcelle says

    March 11, 2018 at 9:03 am

    As another person asked, how can I store the leftovers? I want to make this today but I will not (I HOPE!) be eating the whole thing at once!

    Reply
    • Carolyn says

      March 11, 2018 at 11:26 am

      Are you making it as pizza? If so, just cut up and keep in the fridge for a few days.

      Reply
  26. Marcelle says

    March 11, 2018 at 9:27 am

    5 stars
    I just had to add….I have almost 1300 recipes saved on Yummly. I make SOOOO many of your recipes (yes, I just bought your book!) that you now have your own category in my Yummly account! Today is Lemon Ricotta Scones AND the Magic Mozzarella Dough!! WOOHOO!!!!

    Reply
    • Carolyn says

      March 11, 2018 at 11:26 am

      <3 thanks!

      Reply
  27. cherie says

    March 13, 2018 at 1:51 pm

    5 stars
    Carolyn I love your book 🙂 I just made this into a bacon cheddar ‘stick’ – I added dried parsley and onion powder [actually tjs onion seasoning stuff – fab] to the dough, rolled it out to a rectangle, laid out strips of cooked [not to crispy but it could be if you prefer] bacon, sprinkled with shredded cheddar and sesame seeds and folded it in half, cut into strips, topped with more cheese and seeds and baked. Yum! I feel like my dough was a bit oily – but I’ll keep working on it – it didn’t feel greasy on baking, just while working with it, however I am not sure my flour was quite as fine as yours either – I’ll keep experimenting. But yum and the video made me brave enough to try LOL – thanks! All your recipes are always so wonderful!

    Reply
    • Dale Deimel says

      January 11, 2019 at 10:15 pm

      5 stars
      Cherie did you mean Traders Joe’s Onion Salt?

      Reply
  28. Debbie says

    March 14, 2018 at 10:36 am

    5 stars
    my current roll/biscuit recipe allows you to melt the mozzarella cheese and cream cheese in the microwave. Can you do this with the mozzarella and butter in your magic dough recipe. I did purchase your book looking forward to trying your recipes.

    Reply
    • Carolyn says

      March 17, 2018 at 8:54 am

      Yes you should be able to do that.

      Reply
  29. Kathy says

    March 15, 2018 at 9:30 am

    Hi Carolyn. I would like to make the Keto Cinnamon Rolls, but can’t seem to find a recipe for them. When I click the title or picture of them, all I get is a bigger picture. Can you help?

    Reply
    • Carolyn says

      March 15, 2018 at 11:45 am

      That’s because that recipe is only in my book The Everyday Ketogenic Kitchen http://amzn.to/2pexrlM

      Reply
  30. diana says

    March 16, 2018 at 8:59 am

    Thank you, Carolyn for being so meticulous about citing your sources and inspirations as well as for experimenting and coming up with new ways to use recipes and ingredients.

    Just a fun little bit history I found for the mozzarella dough: In 2004, “Betty R” posted a recipe using mozzarella dough on Netrition’s low carb friends site, and even she said she got the recipe from somebody else. http://www.lowcarbfriends.com/bbs/showthread.php?t=224104
    Cookie at Cookie’s Low Carb Creations used it as a pizza dough on her blog in 2012, and Tom Naughton made it famous sometime after that. Seems that mozzarella dough has been around for much longer than anybody thought!

    Reply
  31. Mary says

    March 22, 2018 at 11:31 am

    Hello. I can’t wait to try this. What temp do you bake this dough and for how long?

    Reply
    • Carolyn says

      March 22, 2018 at 11:42 am

      Depends on what you are making! Check the recipe suggestions at the bottom, that will help. 🙂

      Reply
  32. Susan says

    March 24, 2018 at 10:25 am

    This looks amazing! I am going to try it today with some tweaking because I am allergic to almonds :(. HAs anyone else had to do this and had success? It will probably change the net carb total. I am thinking of using oat fiber instead of the almond flour.

    Reply
  33. Cynthia Law says

    March 25, 2018 at 4:19 pm

    I’ve read your post several times and can’t find a temperature to bake the pizza crust or for how long. I saw your previous answer to this question but I don’t see it in the blog post anywhere. Can you post it in the (pizza) directions like you do for most of your other recipes?

    Reply
    • Carolyn says

      March 25, 2018 at 5:10 pm

      Hi Cynthia…this post is only about the dough itself. There are links at the bottom to all the things you can to do with it and those will have full instructions on how to bake for pizza or spanakopita. It doesn’t make sense for me to put it here, since it really depends on the recipe.

      Reply
  34. Robin Irwin says

    March 26, 2018 at 1:26 pm

    I don’t have coconut flour. May I use all almond flour?
    Thanks

    Reply
    • Carolyn says

      March 26, 2018 at 6:34 pm

      It doesn’t turn out as well but you can try. Use another 1/2 cup or more.

      Reply
  35. carol says

    March 27, 2018 at 3:25 pm

    WHAT TEMP. do we cook at? thank you

    Reply
    • Carolyn says

      March 27, 2018 at 4:35 pm

      That entirely depends on what you are trying to make. There are specific recipes linked at the bottom.

      Reply
  36. carol says

    March 27, 2018 at 4:35 pm

    Made it today. It’s great.

    Reply
  37. Jennifer Blake says

    March 29, 2018 at 12:08 pm

    5 stars
    My family is totally addicted to carbs and anything pizza related. Looking forward to trying this!

    Reply
  38. Jennifer Farley says

    March 29, 2018 at 7:24 pm

    5 stars
    This sounds SO GOOD!

    Reply
  39. Liz says

    March 29, 2018 at 7:28 pm

    5 stars
    LOVE this! Now I can make a pizza just for me!!

    Reply
  40. gerry speirs says

    March 30, 2018 at 3:12 pm

    5 stars
    I’d love to try this!

    Reply
  41. Erin @ Dinners, Dishes, and Desserts says

    March 30, 2018 at 3:49 pm

    5 stars
    Such a great and easy recipe to cut carbs!

    Reply
  42. Tina Swift says

    April 2, 2018 at 4:13 pm

    Love your spanakopita recipe using the garlic knot dough, but is one LITTLE triangle really the serving? If so, it’s too many carbs for me.

    Reply
  43. Carolyn says

    April 16, 2018 at 8:58 am

    5 stars
    My husband and I used this magic dough to make the crust for low carb chicken pot pie, in ramekins. It worked out very well!

    Reply
  44. Leigh Ann says

    April 16, 2018 at 6:25 pm

    Is there any difference in texture if you use a mixer instead of mixing by hand?

    Reply
    • Carolyn says

      April 16, 2018 at 7:24 pm

      I’ve never done it with a mixer but you have to work very quickly so I am not sure transferring it to a mixer is worth your while.

      Reply
  45. Melissa says

    April 22, 2018 at 4:49 pm

    Did I miss the oven temperature somewhere?

    Reply
    • Carolyn says

      April 22, 2018 at 10:06 pm

      No, because this is for the basic dough. How you cook it will depend on what recipe you are using it for.

      Reply
  46. Tex says

    April 28, 2018 at 5:57 pm

    I feel like swearing like a sailor, this is that good! Magic!

    Reply
  47. Erika says

    May 6, 2018 at 7:51 pm

    Could I possibly use any other cheese if I do not have Mozzarella on hand ?

    Reply
    • Carolyn says

      May 6, 2018 at 9:13 pm

      It probably won’t hold together.

      Reply
  48. Andrea says

    May 6, 2018 at 8:07 pm

    Is their a substitution that can be used for the egg? We can not do flax or chia seeds.

    Reply
    • Carolyn says

      May 6, 2018 at 9:13 pm

      I am sorry, this recipe relies on egg.

      Reply
      • Ann Harper says

        October 3, 2019 at 5:11 pm

        make a vegan egg- 1 T flax meal 3 T water….let sit 3 minutes and substitute for egg

        Reply
        • Carolyn says

          October 3, 2019 at 5:46 pm

          I know what those are. I just truly don’t think they will work in fathead dough.

          Reply
  49. Heather Jackson says

    May 9, 2018 at 10:39 am

    Yay! Can’t wait to try this – how long does the dough keep in the fridge after you make it?

    Reply
    • Carolyn says

      May 9, 2018 at 10:49 am

      It can last for several days but it does lose elasticity.

      Reply
  50. Tessie says

    May 11, 2018 at 11:19 pm

    I tied to make this for the cinnamon rolls but the dough completely fell apart. 🙁 I know its hard to get the hang of it but what did I do wrong. I did not sure bagged cheese I grated my own. I want to cry

    Reply
    • Carolyn says

      May 12, 2018 at 8:39 am

      Well, since the recipe does say to use pre-grated cheese, that is the problem right there.

      Reply
  51. patricia says

    May 13, 2018 at 2:10 pm

    Hi Carolyn, I love your recipes and I have your book. Love it. One thing, I have to be dairy free. I can use the dairy free mozzarella, but what can I sub for the butter? I have a coconut oil (butter flavored)……can I use that?
    Thanks

    Reply
    • Carolyn says

      May 13, 2018 at 3:49 pm

      Hi Patricia…I am honestly not sure this recipe will work as a DF recipe. The DF mozzarella tends not to melt very well. I am less worried about the coconut oil than that issue.

      Reply
  52. Stormie Remus says

    May 14, 2018 at 6:54 pm

    5 stars
    Turned out beautifully. It covered a large pizza pan. I’m confused to size .The nutrients says they are for 1/16th. Do you know macros per slice? How many slices in this crust? Thank you, granee

    Reply
    • Carolyn says

      May 14, 2018 at 7:51 pm

      No, that actually says 1/6th of recipe. It states it serves 6. I’ve re-written to try to make it more clear.

      Reply
  53. Maribel Tirona says

    May 16, 2018 at 6:08 pm

    5 stars
    I positively love this dough recipe. I use it repeatedly and always link it via my blog. It’s topped my Fish Pie, I used it for my Brie en croute, cinnamon rolls with coffee cream cheese icing and most recently, Beef Wellington. Cheers!!!
    Ketofilipino_mytirona

    Reply
    • Carolyn says

      May 16, 2018 at 7:20 pm

      Thanks!

      Reply
  54. Mia says

    May 16, 2018 at 7:32 pm

    Hi Carolyn,

    Can I make personal size crusts, par-bake them and then freeze?
    I’m trying to stalk the freezer with Keto friendly options for my mom to use when I’m at work.

    By the way your Butter Pecan cookies are Amazing!
    So far I’ve used the dough to make an almond variation and I’m going to try a chocolate chip and walnut variation next.

    I’m really loving your cookbook!

    Thanks
    Mia

    Reply
    • Carolyn says

      May 16, 2018 at 8:21 pm

      Yes, you totally can do the mini crusts. I’ve done this myself for my kids.

      Reply
      • Lyndell Weldon says

        December 15, 2018 at 11:10 am

        Just confirming with you about your answer to this question, I can par bake them and freeze them?

        Reply
  55. LISA C HESS says

    May 20, 2018 at 2:27 pm

    Delicious! I haven’t tried a recipe of yours that wsnt terrific! Thank you!

    Reply
  56. Bonnie says

    May 20, 2018 at 5:40 pm

    I just made this crust for pizza & loved it. Can leftover pieces that I didn’t put any toppings on be frozen for another time?

    Reply
    • Carolyn says

      May 20, 2018 at 7:00 pm

      You bet!

      Reply
  57. Kathe says

    June 5, 2018 at 6:40 pm

    HI Carolyn! Reading your wonderful cookbook now! We want to try making the cinnamon rolls using the sweet mozzarella dough recipe. WE couldn’t find how thick to roll out the dough. Any help would be appreciated. Looking forward to trying out so many of your recipes 🙂

    Reply
    • Carolyn says

      June 5, 2018 at 8:06 pm

      It tells you to roll it out to a 12 inch square.

      Reply
  58. Rebecca C says

    June 8, 2018 at 3:18 pm

    5 stars
    My go-to recipe. Thanks, Carolyn!

    Reply
  59. Mindy says

    June 17, 2018 at 4:16 pm

    5 stars
    This is my go-to recipe for several dough uses. Thank you, Carolyn!

    Reply
  60. Mary Harrington says

    June 23, 2018 at 6:41 pm

    5 stars
    I used Trader Joe’s Almond Meal (not blanched) and made Focaccia (topping: olive oil, crushed garlic, rosemary, parmesan cheese, black pepper) and baked at 400 deg. F 15 min. It came out beautiful. I wouldn’t try it for cinnamon rolls though. Blanched almond flour has been ordered. I LOVE this “bread.”

    Reply
    • Carolyn says

      June 24, 2018 at 10:09 am

      Thanks for the feedback, Mary. Yes, almond meal is not ideal here but I am glad it worked out well enough!

      Reply
  61. Julie says

    June 25, 2018 at 6:57 pm

    5 stars
    This is the best keto pizza crust I’ve made yet. After a thin layer of sugar free pizza sauce, I added a layer of caramelized onions, shredded mozzarella, pepperoni and a sprinkling of shredded parm. My pizza yielded eight good-sized slices. Two were plenty for dinner with a small side salad. Will definitely help me get over the every now and then pizza craving.

    Reply
    • Carolyn says

      June 25, 2018 at 7:06 pm

      Sounds fantastic!

      Reply
  62. Sasha Cannon says

    June 26, 2018 at 6:59 pm

    Made pizza tonight,and it was a flop. The dough worked beautifully: elastic and felt just right. It looked amazing, too, when it was browning. However, I could not even transfer the slices to the plates: they completely disintegrated into a soggy mess! The taste was very good, albeit too salty, so I definitely will skip the salt next time. Used Wellbees almond blanched flour,Kerrygold butter and pre-shredded mozzarella (Kroger brand), so not sure why it did not hold the shape. I wonder if adding whey protein would stiffen it up? Read all the comments– looks like I am the only one with this outcome, so must be the “user error”…

    Reply
    • Carolyn says

      June 26, 2018 at 7:39 pm

      Hmmm, I wonder what happened! How loaded did you make those pizza slices? I wonder if that’s the issue at all.

      Reply
      • Sasha Cannon says

        June 30, 2018 at 5:56 pm

        5 stars
        Update. I tried this recipe for the second time, with significant improvements. First, i added no salt , it was still on the salty side from all the cheese and toppings (portabella+shallot+soft sheep cheese+ prosciutto). Secondly, I allowed the crust to fully cook before putting the topings — to a beautiful golden brown all over. Third, I let the pizza rest on the stone out of oven about 15 min before consumption. I think it allowed all fats/liquids to reabsorb/redistribute . The end result was very good: pizza slices were manageable . Thank you.

        Reply
        • Carolyn says

          June 30, 2018 at 6:17 pm

          Nice! So glad to hear it!

          Reply
  63. Danny Lineham says

    July 9, 2018 at 4:29 pm

    Hi Carolyn, I have read that this can be made more simply by mixing all the ingredients in a food processor, then melting the mixture carefully in the microwave, but I haven’t been able to find any confirmation of this. Do you know if this actually works? Or should I just try in and see how it turns out?

    Reply
    • Carolyn says

      July 9, 2018 at 5:14 pm

      I have not done it myself. I think neither is more simple. With the food processor, you are dirtying a piece of equipment that requires washing several parts. Personally, I would think my method of melting in a pot and adding all the ingredients into that is the “simplest”.

      Reply
  64. Katelynn says

    July 19, 2018 at 8:07 pm

    I havent made this yet but I was wondering how organic soy flour would work. Im new to low carb and I dont really know how these different flours work while baking.

    Reply
    • Carolyn says

      July 20, 2018 at 11:46 am

      Sorry, I don’t use soy flour but it’s definitely not a 1:1 replacement.

      Reply
  65. Jan OBrien says

    July 28, 2018 at 5:32 pm

    Having trouble getting the dough to crisp up. Tastes great, but soggy. Suggestions?

    Reply
    • Carolyn says

      July 28, 2018 at 6:53 pm

      Did you pre-bake it before putting toppings on?

      Reply
  66. Jeannette Childers says

    August 3, 2018 at 10:27 am

    4 stars
    Carolyn, I have been looking for a recipe that might work like a wonton wrapper – for egg rolls and rangoons. Gonna give this a try. . .I’ll let you know how it works out. . .

    Reply
  67. Marc says

    August 9, 2018 at 9:48 pm

    Well, I gave this a shot. I tweaked the recipe a bit. I added oregano and garlic to the dough. I always make my own sauce and honestly, it was pretty good. The true test is my oldest daughter, as she thinks healthy food tastes like crap….and she loved it! Winning! Thanks for the recipe!

    Reply
  68. Jennifer Lundeby says

    August 24, 2018 at 4:09 pm

    Has anyone doubled this? Did it work or did you need to make adjustments? Thank you so much, trying this tonight!

    Reply
    • Carolyn says

      August 24, 2018 at 5:43 pm

      I’ve doubled it without issue.

      Reply
      • Jennifer Lundeby says

        August 24, 2018 at 6:25 pm

        5 stars
        Thank you! I got six bagels (I used a doughnut pan) and one extra large pizza crust with the doubled recipe. They all came out really good!

        Reply
  69. Teri says

    August 25, 2018 at 10:37 am

    Can the dough be made in advance, frozen to be defrosted to use later?

    Reply
    • Carolyn says

      August 26, 2018 at 7:41 am

      It can but it does lose a little elasticity during the freezer process.

      Reply
  70. Dodie says

    August 30, 2018 at 11:34 am

    I can’t make this recipe because it contains coconut! I am highly allergic – as in, go to the emergency room allergic. 🙁 Can’t you offer a substitute for the coconut flour or an alternate recipe? It’s very discouraging to get so excited over a recipe only to find you can’t use it. Thank you.

    Reply
    • Carolyn says

      August 30, 2018 at 12:05 pm

      This works best with coconut flour but you can try doubling that amount with more almond flour.

      Reply
  71. Renuka says

    October 5, 2018 at 6:09 am

    5 stars
    Can I add some xanthan gum to my home grated cheese mix to get the same effect? I don’t see pre-grated cheese anywhere in India.
    if so, how much xanthan gum would you reckon and at which step in the process would it make sense to add it?
    thanks in advance. So glad to have discovered your site and recipes!!! 🙂

    Reply
    • Carolyn says

      October 5, 2018 at 7:20 am

      I am not entirely sure it would work, but I’d add 1/2 teaspoon and whisk it into the almond flour before adding it to the cheese.

      Reply
  72. Len Kaiser says

    November 1, 2018 at 5:19 am

    My sister is deathly allergic to coconut. Is there a substitute for the Coconut flour in this recipe?

    Reply
    • Carolyn says

      November 1, 2018 at 9:34 am

      You can sub in 3/4 cup almond for the coconut. I will be honest, it makes the dough a little trickier to work with. But it does work.

      Reply
  73. Amber Tubbs says

    November 17, 2018 at 5:47 pm

    Hello there. So I feel like an idiot! I just made this dough to make a pizza. I was just wondering how important is the baking powder? I totally forgot to add it!

    Reply
    • Carolyn says

      November 17, 2018 at 6:20 pm

      Well, it should be okay but it won’t rise much.

      Reply
  74. Barbara says

    December 7, 2018 at 10:10 am

    5 stars
    Carolyn, I found that by adding a teaspoon of xanthan gum to your magic mozzarella dough recipe the dough is much easier to work with–more like a traditional wheat-flour dough in terms of ease of rolling, baking, and taste. Thank you for all your recipes and cookbooks-they make eating the keto way so easy!

    Reply
    • Carolyn says

      December 7, 2018 at 10:23 am

      Thanks! I actually have a bit of xanthan in my coconut flour version. May have to revisit this one!

      Reply
  75. Donna says

    January 5, 2019 at 6:46 pm

    4 stars
    Wow, this was great but obviously only as a test and not for those trying to lose. One regular slice (an 1/8 of the pie) has 12 grams of carbs. If you have 2 slices you are already over the daily allowance and that’s before you add toppings. Eat but share with many friends!

    Reply
    • Carolyn says

      January 5, 2019 at 7:54 pm

      Not sure where you are getting your numbers but a serving, which is 1/6th of the recipe, actually only has 6g of carbs. That is before you add toppings but still…

      Reply
  76. Mike says

    January 6, 2019 at 3:58 pm

    Any suggestions to replace the coconut flour in this? I have two family members that are allergic to coconut.
    Thanks for any info!

    Made your almond flour pie crust the other day and it’s my favorite pie crust of all time, low carb or otherwise. It’s just fantastic and so simple!! Thanks!
    Excited to try more of your recipes and ideas. So glad I found your site!

    Take care!

    Reply
    • Carolyn says

      January 7, 2019 at 9:31 pm

      You can do all almond flour but you need to replace the coconut at 3x the amount, so another 3/4 cup almond flour. And even then it’s sticker and you need to knead in some almond flour as you work the dough.

      Reply
  77. Cheryl M Shockley says

    January 7, 2019 at 2:04 pm

    5 stars
    This was so easy!!! Added 1/2 tsp Italian seasoning, yo the flour and baking powder, and I actually worked dough w my hands into a crust on parchment, and then baked 10 min. I topped like a usual pizza, when it had cooled, and baked in my Betty Crocker pizza cooker. Let’s just say….OMG I AM SOLD!!!! Thank u so much, this crust is so much easier than the cauliflower version, it will be a staple in our keto lifestyle now!

    Reply
    • Carolyn says

      January 7, 2019 at 6:31 pm

      So delighted you liked it!

      Reply
  78. Jackie says

    January 16, 2019 at 2:46 pm

    Can I use fresh mozzarella for this recipe?

    Reply
    • Carolyn says

      January 16, 2019 at 2:53 pm

      No, it really doesn’t work. I tried recently and it just doesn’t melt as well as the pre-shredded.

      Reply
  79. Amy says

    January 21, 2019 at 1:52 am

    Do you have a reccomendation to leave out the almond flour as I have a severe allergy.. I find substituting more coconut makes it too coarse/dry/crumbly…? Please help.

    Reply
    • Carolyn says

      January 21, 2019 at 8:27 am

      Please see my bagel recipe, which is all coconut flour and works for pizza crust too.

      Reply
  80. Audrey Ling says

    February 10, 2019 at 7:43 pm

    5 stars
    I made the pastrami Stromboli last weekend and this week I made the magic Mozzarella Dough as a focaccia to have with (shugary sweets recipe) of Keto Zuppa Toscana Soup….turned out beautiful and tasted as good as it looked. Thank you for this delicious versatile recipe.

    Reply
  81. Carol Borg says

    February 13, 2019 at 8:02 am

    Made this pizza dough yesterday. I didn’t have coconut flour so used all almond flour. Had to use a lot more so it wasn’t so sticky and could have used even more as in double. Anyhow I precooked the dough and it was a golden brown and puffed up in certain areas. I didn’t put my toppings and cook it till later in the day. Anyhow the outer crust remained firm but the rest wouldn’t hold well.. Ended up having to eat it with a fork. Today being in the fridge all night it’s holding it’s shape so probably better off cold. I will make sure to have coconut flour on hand for next time. I’m sure leaving that out was the problem.

    Reply
    • Carolyn says

      February 13, 2019 at 8:40 am

      Yes, not having coconut flour was certainly the issue. It’s so much drier and more absorbent than almond flour that when you sub almond for it, you need to AT LEAST triple it. So you would have needed at least 3/4 cup to 1 cup additional almond flour.

      Reply
  82. Rachael Yerkes says

    February 15, 2019 at 12:38 pm

    5 stars
    This stuff really is magic!

    Reply
  83. Jessica says

    February 15, 2019 at 1:12 pm

    5 stars
    I can’t wait to try this! Thank you so much!

    Reply
  84. Pam Dana says

    February 15, 2019 at 2:23 pm

    This recipe was super easy and really delicious! Thank you!

    Reply
  85. Anna says

    February 15, 2019 at 2:36 pm

    5 stars
    Love this low carb pizza dough!

    Reply
  86. Toni says

    February 15, 2019 at 3:04 pm

    5 stars
    This was amazing! My whole family loved it!

    Reply
  87. Kim says

    February 15, 2019 at 10:00 pm

    I’m sorry guys but this is the worst pizza crust. It never firms up and tastes like almond flour. Sadly it took a while to make and the pizza is so bad I am throwing it in the trash. Moving on to a different recipe tomorrow.

    Reply
    • Carolyn says

      February 15, 2019 at 10:55 pm

      Sounds to me like you didn’t bake it before adding your toppings. Which would be a huge issue.

      Reply
  88. Janice says

    March 9, 2019 at 8:36 am

    5 stars
    It was very good!!!

    Reply
  89. Karen Marbach says

    March 11, 2019 at 3:57 pm

    I use full fat mozzarella that I grate myself, and just use 4 T. butter – works great! I love the buttery taste of this pizza crust!

    Reply
  90. Kristen says

    March 29, 2019 at 5:35 pm

    5 stars
    I just made this recipe for the first time for myself and son (low carb and gf) and can I say the search for THE BEST PIZZA CRUST HAS ENDED! Forget fathead dough, this crust is so much better. It is buttery ( not that I want my pizza to be buttery) and flakey without being gross. It is not soggy, you can hold it with one hand to eat and it holds up. I am so excited!!! I love pizza again!

    Reply
    • Carolyn says

      March 29, 2019 at 6:20 pm

      I am delighted you think so!

      Reply
  91. SHANNON HATFIELD says

    April 13, 2019 at 7:19 pm

    5 stars
    AMAZING!!!!! The whole family ordered out for pizza and I was a little sad. I came across your recipe and thought “what the heck”, I will give it a shot. OMG, I am so very glad that I did!! The only tweak I tried (since I was doing pizza crust) was doubled the garlic powder and added 1/2 teaspoon of onion powder. I did not miss regular pizza AT ALL. I am finally managing my diabetes without feeling like I am missing out. THANK YOU <3

    Reply
    • Carolyn says

      April 14, 2019 at 12:20 pm

      Thanks, Shannon!

      Reply
  92. Gisele T Dawson says

    June 25, 2019 at 2:36 pm

    I’m doing something wrong!! Help lol everytime I make it the dough seems a bit crumbly. It works fine for a pizza but when I tried to make the garlic knots, the dough is just to crumbly to make the 7 inch rope to make into a knot. Please help. I am using a shredded cheese that contained a cellulose powder.
    Gisele

    Reply
    • Carolyn says

      June 25, 2019 at 3:24 pm

      So I think it’s probably not your cheese but your coconut flour. Try cutting back by a tablespoon or two and only adding more if it’s too soft.

      Reply
  93. KELLY says

    August 20, 2019 at 6:35 pm

    REALLY LOVE YOUR RECIPES!, WAS THINKING OF PUTTING SPINACH ON MY PIZZA FOR MY DAD, HOW MUCH DO YOU THINK I SHOULD PUT ON?, THINKING OF DOING A WHITE PIZZA WITH RANCH, MOZZARELLA & SPINACH, HOW LONG DO YOU THINK I SHOULD BAKE IT FOR? AND WHAT TEMP. SHOULD I USE?.

    Reply
    • Carolyn says

      August 20, 2019 at 7:09 pm

      Yum! I would pre-bake the crust for 10 minutes, and then top and bake (350F or so) for another 10 to 12, until things look right to you.

      Reply
  94. Michelle Richards says

    November 8, 2019 at 6:36 pm

    I started making the fat head dough with the cream cheese
    for pizza tonight (which me and my family love) when I remembered that I wanted to try this version. I had already melted the cream cheese and mozzarella and didn’t want to throw out what I had so I just added a couple extra tablespoons of butter to what I already had and followed the recipe from there. It turned out GREAT. It was easy to work with, and I love that the dough wasn’t as “gooey”

    Reply
    • Carolyn says

      November 8, 2019 at 6:42 pm

      Sounds like an excellent save! 🙂

      Reply
  95. Kim says

    November 25, 2019 at 7:11 pm

    How much shredded cheese in a cup measurement does this recipe use? I have a huge bag which is 32 oz that I’m scooping out of 😃

    Reply
    • Carolyn says

      November 25, 2019 at 7:25 pm

      The standard for a cup of shredded cheese is 4 ounces.

      Reply

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My Best Cookbook Yet!

Everyday Keto Kitchen
Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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Healthy Low Carb Gingerbread Latte Recipe
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