Keto Pizza with Fathead Dough is a total game-changer that comes incredibly close to the real deal but with a fraction of the carbs. This is the ultimate low-carb pizza crust and has just 4g of carbs per flavorful, satisfying slice!
Our Fathead Dough Pizza is a golden, chewy crust, layered with your chosen all the best pizza toppings, creating a symphony of flavors that’ll have you coming back for more. And guess what? It’s not just low-carb and grain-free, but also packed with nutrients to fuel your day the right way!
But wait, there’s more! If you are a lover of all things pizza like I am, be sure to check out my other keto-friendly pizza recipes. Start your day with a slice of happiness with my Keto Breakfast Pizza, indulge in the creamy richness of my Pizza Dip, explore the refreshing, crisp goodness of Zucchini Pizza Boats, and wrap your taste buds around the deliciously folded treasures of the Keto Calzone.
The Best Keto Pizza Recipe
You can watch the video below to see how easy it to make a homemade keto pizza:
What is Fathead Pizza?
Fathead Pizza is a top-rated recipe in the keto community. This keto low carb fathead crust is grain-free, wheat-free, and tastes even better than regular pizza crust. The texture is similar, and I’m beyond thrilled to share how to make it with you.
It’s also called mozzarella dough and needs only 4 ingredients. The main ingredients are mozzarella, almond flour or coconut flour, cream cheese, and one egg.
Everyone is crazy about this keto pizza dough, and for a good reason. It’s super easy to make, and I love the texture. It also browns beautifully in the oven. On top of that, fathead keto pizza crust is ready less than 15 minutes.
This mozzarella almond flour dough is a brilliant base for many keto recipes that need some sort of dough. You can make some delicious keto bagels or keto cinnamon rolls, and they turn out unbelievably tasty and low in carbs.
Why You’ll Love This Keto Pizza Recipe
I love making fathead dough because it’s incredibly versatile, and you’ll be surprised by the fact that mozzarella is the star of the show!
- Totally Gluten and Grain Free
- Low-Carb, But Oh, The Flavor
- Loaded with Nutrients and Totally Satisfying
- A crowd-pleasing recipe as everyone in my family loves it.
- Easy and Quick to Make!
- Adaptable to Your Favorite Toppings
Ingredients Needed and Substitutions
It might seem a bit odd to combine these ingredients, but I promise, the result is a keto pizza crust that’s absolutely delicious! It’s chewy, and if baked correctly, it mirrors the taste of a traditional pizza perfectly. Mixing these four ingredients, you get the ideal keto pizza dough that’s sure to satisfy your cravings!
Here are the ingredients for one keto pizza
- Mozzarella – It’s essential for binding, meltiness, and creating that characteristic pizza flavor.
- Almond flour – Acts as a low-carb, gluten-free alternative to traditional flour, adding structure. Make sure to choose a super fine, blanched almond flour rather than almond meal. Coconut flour can be used as a substitute but in smaller quantities due to its high absorbency (usually, around ¼ cup of coconut flour for every cup of almond flour), and you may need to adjust the liquid content.
- Cream cheese: Opt for full-fat cream cheese that’s softened to room temperature to mix well with the other ingredients.
- Egg: The egg acts as a binder in this recipe, holding all the ingredients together and providing structure to the crust. For those with egg allergies, a “flax egg” can be a good alternative (1 tbsp ground flaxseed mixed with 2.5 tbsp water and left to thicken for about 5 minutes).
Step-by-Step Guide to Making the Perfect Keto Pizza 🍕
Once you master the art of making keto fathead dough, you’ll want to use it in many recipes. So grab all the ingredients and start working on this masterpiece. Follow a few basic steps:
Preparing Your Oven
Start by preheating your oven to 425°F (220°C). This step is crucial as it ensures that your pizza crust cooks evenly and acquires a beautiful golden brown hue.
Making The Fathead Dough
These three ingredients form the base of your keto pizza crust and provide that delicious flavor and texture we’re aiming for. Ensure that the cream cheese is soft, as it will mix more efficiently.
Pop the bowl into the microwave and set it to high for 90 seconds. But wait! Don’t wander off just yet! At the 45-second mark, give your mixture a good stir to ensure all the ingredients are integrating well.
This halfway stir is essential for achieving a well-incorporated dough, ensuring that every bite of your pizza is uniformly scrumptious.
After microwaving, take your spatula and mix in the beaten egg. The egg acts as a binder, holding all your ingredients together. Be gentle but thorough, making sure the egg is evenly distributed throughout your dough.
Kneading The Dough
Now, it’s hands-on time! Lightly oil your hands to prevent sticking, and knead the dough into a ball for about two minutes. Kneading helps to develop the texture of the dough, making it more pliable and easier to roll out.
Rolling out the Dough
Place the dough ball on a baking sheet lined with parchment paper. If needed, place another piece of parchment paper on top of the dough to prevent sticking to the rolling pin. Gently roll out the dough until it’s about 1/4” thick, ensuring a uniform thickness for even cooking.
Pre-Baking the Crust:
Before adding the toppings, use a fork to poke holes across the surface of the dough to prevent bubbles from forming while baking. Then, place your crust in your preheated oven and bake for 7-10 minutes, or until it turns a lovely golden brown. Keep a close eye on it to avoid overcooking!
Assembling the Pizza
Once your crust is golden and ready, it’s topping time! Spread your favorite keto-friendly tomato sauce evenly over the crust.
Sprinkle the mozzarella cheese over the sauce, add the pepperoni slices and the chopped red pepper.
Feel free to get creative here and add any keto-approved toppings of your choice!
The Final Bake
Now, return your assembled pizza to the oven for an additional 4-5 minutes. This final bake allows the cheese to melt beautifully, integrating the flavors of your toppings with the crust. Once the cheese is melted and slightly bubbly, your pizza is ready to be savored!
Keto Pizza Toppings
When it comes to low carb pizza toppings, people are very picky. I love my pizza, as in the pictures, with tomato sauce, mozzarella, pepperoni slices, and small bits of red pepper. Feel free to add:
- Meats: Pepperoni, Sausage (sugar-free), Bacon, Grilled Chicken, Ham.
- Vegetables: Bell Peppers, Onions, Mushrooms, Spinach, Tomatoes (fresh or sun-dried), Olives (black or green), Avocado, Arugula, Zucchini.
- Cheese: Mozzarella, Feta, Goat Cheese, Gorgonzola or Blue Cheese, Parmesan.
- Herbs & Condiments: Fresh Basil or Pesto, Garlic (minced or roasted), Red Pepper Flakes, Oregano (dried or fresh), Olive Oil Drizzle, Ranch dressing, or Blue Cheese Dressing.
Carbs in Fathead Dough
Given the fact that the ingredients are low in carbs, including the almond flour, the nutrition for a serving of the dough (without any toppings, 1/6 of the whole recipe):
- Calories: 246 kcal
- Total Carbs: 6g
- Net Carbs: 4g
- Protein: 13g
- Fat: 20g
- Fiber: 2g
- Sugar: 2g
The serving size of this keto pizza is 2 slices, but sometimes I feel so full after the first one that I have to keep it for a snack or have it for dinner. The main benefit of making pizza with mozzarella dough is that it’s very filling and satisfying.
Can I Make Fathead Dough with Coconut Flour?
Substituting almond flour with coconut flour is possible. If you want to make the pizza with a low carb coconut flour fathead dough, you’ll have to add an extra egg and use 1/3 cup coconut flour instead of the almond flour.
I love that no matter what kind of nut flour you are using, the result is similar.
When making fathead pizza with coconut flour, each serving has about 115 calories, 4g carbs from which 2g are fiber, so only 2g net carbs. Just the nutrition facts slightly change.
Troubleshooting Keto Pizza
- Dough is Too Sticky: If your dough is too sticky, try adding a bit more almond or coconut flour, a tablespoon at a time, until it reaches the right consistency. Also, moistening your hands with olive oil or chilling the dough for a few minutes can help in handling it better.
- Crust Isn’t Crispy: If your crust isn’t getting crispy, you might want to check your oven temperature; it might not be hot enough. Pre-baking the crust before adding toppings can also help in achieving that crispy texture. Additionally, try placing the pizza on the lower rack of the oven to ensure the bottom gets nicely browned.
- Toppings are Burning, but the Crust is Undercooked: This usually occurs when the toppings are added to the crust without pre-baking the crust first. Make sure to pre-bake your crust until it’s golden before you add your toppings. If the toppings are cooking faster than the crust, you can loosely cover the pizza with aluminum foil to prevent the toppings from burning.
- Pizza is Sticking to the Parchment Paper: This might happen if the dough is undercooked. Ensure the crust is fully cooked before removing it from the oven. Also, using a high-quality, non-stick parchment paper can make a huge difference.
- Dough is Crumbling: This might be due to a lack of binding. Make sure your egg is well beaten before adding it to the mixture, and ensure all the ingredients are well combined. If the dough is still crumbling, try adding an additional egg or a bit more cheese to help bind the ingredients together.
- Flavor is Too Bland: The beauty of pizza is that you can season it to your liking! If the flavor is too bland, consider adding more herbs like oregano or basil, or a pinch of garlic or onion powder to the dough. Don’t forget to season your sauce to taste, and feel free to add flavorful toppings like olives, capers, or anchovies.
Storing Leftover Pizza
- Cooling: Let your leftover keto pizza cool to room temperature to avoid condensation, which could make it soggy.
- Wrapping: Wrap individual slices in plastic wrap or aluminum foil. This helps in retaining the moisture and keeping the slices fresh.
- Containers: Place the wrapped slices in an airtight container or a resealable plastic bag. Keeping air out is key to maintaining its freshness.
- Refrigerating: Store the container or bag in the refrigerator if you plan to eat the pizza within the next few days. It should stay fresh for about 3-4 days in the fridge.
Can I Freeze Keto Fathead Pizza?
- Wrapping: If you plan to store it for a longer period, wrap the slices securely in plastic wrap or aluminum foil to avoid freezer burn.
- Freezing: Freeze the wrapped pizza slices. They can be stored in the freezer for up to 2 months for optimal flavor.
- Oven/Toaster Oven:
- Preheat your oven or toaster oven to 375°F (190°C).
- Place the slices on a baking sheet.
- Heat for about 10 minutes or until the cheese is melted and bubbly.
- Microwave (Quick Option):
- For a quicker option, you can use a microwave.
- Place a slice on a microwave-safe plate.
- Heat for about 1-2 minutes or until the cheese is melted.
How Long to Bake Fathead Pizza Crust?
Depending on how thin you roll the keto crust, the baking time may vary, and you should always keep an eye on it. Poke the bubbles (if any). The keto pizza crust bakes way faster than the regular one. It is usually ready for adding toppings after about 7-10 minutes.
Other Fathead Dough Recipes
- The Best Keto Bagels with Almond Flour
- Quick And Delicious Keto Cinnamon Rolls Recipe
- Low Carb Keto Tortilla Chips – 4g Carbs
- Best Cheesy Keto Garlic Bread
The Best Keto Pizza with Keto Fathead Dough Crust
For the Crust:
For the Toppings:
- ¼ cup Mozzarella Cheese shredded
- 12 slices Pepperoni
- 3 tbsp Tomato Sauce
- ¼ cup Red Pepper chopped
- 1 tsp Oregano to garnish
- Preheat Oven: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with non-stick cooking spray.
- Prepare the Dough: In a medium microwave-safe bowl, combine mozzarella cheese, almond flour, and cream cheese. Microwave on high for 90 seconds, stirring halfway through to ensure all ingredients meld together as the cheese melts. Mix in the beaten egg using a spatula. If needed, oil your hands to knead the dough into a ball for about 2 minutes.
- Shape the Crust: On a baking sheet lined with parchment paper, use a rolling pin (and another piece of parchment paper on top if needed) to spread the dough until it is 1/4” thick. Use a fork to poke holes in the dough to prevent bubbles from forming.
- Bake the Crust: Place in the preheated oven and bake for 7-10 minutes, or until the pizza crust turns golden.
- Add Toppings: Once the crust is ready, spread tomato sauce over it, sprinkle with cheese, add pepperoni slices and chopped red pepper.
- Final Baking: Return to the oven and bake for an additional 4-5 minutes, or until the cheese has melted. Enjoy your delicious keto pizza!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.