Published: Mar 6, 2018 · Modified: Aug 13, 2022 by Carolyn

Keto Pizza Crust with Fathead Dough

Name: Keto Pizza Crust Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

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This easy Fathead Dough recipe makes the best keto pizza crust. It’s chewy and tender, just like the real thing. And it holds up to all of your favorite toppings!

Top view of a keto pizza topped with pepperoni, mushrooms and banana peppers

Fathead dough is pretty remarkable stuff. And it’s an absolute game changer for anyone who loves pizza. It has all the elasticity and stretchiness of real pizza dough, but with a fraction of the carbs.

I never would have come up with using mozzarella cheese as a base for keto pizza crust on my own. And I am grateful to the Fathead creators, and Tom Naughton of the Fathead Movie for making it famous.

And it’s so versatile too! I’ve made everything from keto garlic knots to spinach artichoke calzones. You can even make it sweet for recipes like keto cinnamon rolls.

Of couse, one of the most oft-requested recipes for keto beginners is pizza. It’s really just the ultimate American comfort food. And fathead dough has filled the void like no other.

Three quarter shot of a freshly baked whole keto pizza topped with pepperoni, mushrooms and banana peppers

Why this recipe is the best

I have put my own unique spin on it, to make it a little sturdier for keto pizza crust. I use butter in place of cream cheese, a bit of coconut flour for added structure, and baking powder to help it rise and puff up nicely.

The resulting dough is buttery and rich, and even a little flaky. This stuff really is magic and can be used for so many different keto recipes, from savory to sweet.

But if you’re new to fathead dough, then pizza crust is a great place to start. It’s easy and you get a feel for how the process works. And it only takes about 20 minutes, start to finish.

Best of all, this recipe has only 3.3g net carbs per serving.

Reader Testimonials

“I have tried a lot of fat head dough, however this hands down is my favorite. I gave a slice to a friend of mine who cannot eat flour and yeast. She also thought it was amazing. Thanks so much!!” — Cheryl

“This is by far the most superior recipe for fathead dough that I’ve used yet! Using butter makes it so much better than using cream cheese, in my opinion. My pizza crust was flavorful and was not dry at all.” — Pam K

“WOWZERS with a capital W!! devoured by hubs and me – we are both very impressed! Shared widely. congrats on such a great adaptation – so light considering the ingredients and so easy to find in a regular supermarket. hooray!” — Alice

Ingredients you need

Ingredients labeled and needed to make keto pizza crust

Shredded mozzarella: Pre-shredded, part skim mozzarella works best for fathead dough. It usually has some added fillers but this actually helps the consistency of the dough. But it does not have to be full of extra starches. I usually purchase organic cheese that has vegetable cellulose as an anti-caking agent.
Butter: Most fathead dough recipes use cream cheese, but butter makes it lighter and flakier. And more buttery!
Blanched almond flour: You must use finely ground almond flour and NOT almond meal. Almond meal is more coarsely ground and often contains the brown skin of the almond. Those coarse particles don’t combine with the cheese and butter very well and don’t absorb enough of the oils leaving you with a dough that falls apart.
Coconut flour: The addition of coconut flour adds more structure, making the dough sturdier and yet still flexible.
Kitchen staples: Egg, baking powder, garlic powder and salt.

Step-by-step instructions

1. In a large saucepan, combine the cheese and butter over low heat. Stir until they are melted and can be mixed together.

Melting butter and mozzarella cheese in a metal bowl to make fathead dough

2. Remove the pan 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.

3. Turn the dough out onto a work surface dusted with almond flour 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.

Fathead dough formed into a round dusted with almond meal sitting on parchment paper

4. Roll the dough out between pieces of parchment paper to 12 inches (or use a silicone mat on the bottom). Transfer the parchment with the dough on it to a cookie sheet or pizza stone. Bake at 350ºF for 10 to 15 minutes, until starting to brown and firm up.

Keto pizza dough rolled and formed in a circle on a piece of parchment paper with topping ingredients next to it

5. Remove and top with your favourite toppings and bake another 7 to 10 minutes, until the toppings are melted and bubbly.

A round keto pizza topped with pepperoni, mushrooms and banana peppers ready to be baked

Expert Tips and FAQs

Fathead dough is amazing, and it’s easy to make once you get the hang of it. Here are some added tips and tricks for getting it right.

Low heat: When melting the cheese and butter together, keep the pan over the lowest heat you can. If you have an electric stove, you may want to take the pan on and off the heat a few times to keep it from getting too hot.

Adding the egg: Add all of the dry ingredients before adding the egg, so that they protect it from the hot cheese. You don’t want the egg to cook before you have a chance to incorporate it into the dough.

Kneading the dough: Really work the ingredients together, both in the pan and out of the pan. If you do it right after you incorporate the dry ingredients and the egg, the dough will come together much better. I use a rubber spatula to knead it against the sides of the pan.

Making adjustments: 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.

Nut-free variation: If you are allergic to almonds, use my keto bagel recipe for your pizza crust. A half recipe is enough for one 10 to 12 inch pizza and it is made entirely coconut flour.

Closeup of a hand pulling apart a slice of keto pizza topped with pepperoni, mushrooms and banana peppers

Frequently Asked Questions

What is keto pizza crust made of?

This fathead dough crust is completely gluten-free. It takes mozzarella, butter, almond flour, coconut flour, baking powder, garlic powder, salt, and an egg.

How many carbs are in keto pizza crust?

This keto pizza crust recipe has 6g of carbs and 2.7g of fiber per serving. That comes to 3.3g net carbs per slice.

Does fathead dough taste good?

This fathead dough is a delicious alternative for keto pizza, calzones, and even pastries. It is rich and buttery, with a mild flavor. You can add Italian herbs or spices for added flavor.

Can you freeze keto pizza crust?

Fathead dough loses elasticity as it cools. Thus, I recommend shaping it into a pizza crust, and then freezing it. Wrap it up tightly to avoid freezer burn, and let it thaw completely before baking.

More recipes that use fathead dough

Closeup of a slice of keto pizza topped with pepperoni, mushrooms and banana peppers sitting on top of the rest of the pizza

Keto Pizza Crust Recipe

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

4.90 from 102 votes

Print Pin Rate

Course: Snack

Cuisine: Bread

Keyword: fathead dough, keto pizza crust

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 247kcal

Ingredients

6 ounces pre-shredded part skim mozzarella
5 tablespoon butter
½ cup blanched almond flour
¼ cup coconut flour
2 teaspoon baking powder
½ teaspoon garlic powder
¼ teaspoon salt
1 large egg

US Customary – Metric

Instructions

Dough

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 the pan from over the heat and add the almond flour, coconut flour, baking powder, garlic powder, and salt. Add the egg and stir everything together until a cohesive dough 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.

Pizza Crust

Preheat the oven to 350ºF and place an oven rack in the middle position.
Roll the dough out between pieces of parchment paper to a 12 inch circle. Remove the top piece of 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 10 to 15 minutes until starting to brown and firm up.
Remove the crust from the oven and top with your favourite toppings. Bake again until the toppings are melted and bubbly.

Notes

Sweet Fathead Dough Variation

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

Storage Information: Store leftover pizza in a covered container for up to 5 days. The shaped crust can also be frozen, tightly wrapped, for up to 2 months.

Nutrition Facts

Keto Pizza Crust Recipe

Amount Per Serving (1 slice (⅙th 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.

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.

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Comments

4.90 from 102 votes (10 ratings without comment)

Keto Pizza Crust with Fathead Dough