Discover how to make a simple fat head pizza with almond flour or coconut flour.
Fat head pizza is the most popular low-carb keto pizza recipe. It’s also the best gluten-free pizza recipe, and the entire internet is going crazy over it.
The cooked keto pizza crust can even be frozen for a quick and easy frozen keto mid-week family dinner.
If you are an absolute beginner, you may want to see the supreme guide to making fat head dough even without a microwave. Can be made with almond flour or coconut flour EVEN WITHOUT a microwave PLUS 16 keto recipes to use it.
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When you are craving a delicious slice of traditional pizza but don’t want to fall off your low-carb diet, you’ll love this recipe! Once you get a taste of this fathead pizza, you won’t even miss the real thing because it tastes just like it.
Not only is the famous fathead pizza absolutely fabulous, delicious, and low-carb, only 2.4 g net carbs per slice PLUS it’s also a:
- Gluten-free pizza
- Wheat-free pizza
- Grain-free pizza
- And, better than any regular pizza you will ever taste!
What is fat head pizza?
Fathead pizza crust uses an easy low carb keto dough made from mozzarella cheese, almond flour or coconut flour.
This simple pizza dough recipe is perfect if you are an absolute beginner. It’s a crowd-pleaser, it’s perfect for mid-week family dinners and the supreme Friday night pizza night recipe.
Once you master mozzarella dough, you will discover there are so many different ways to use it.
It’s the perfect low carb pizza crust to keep you on track with your macro goals whether you follow a low-carb diet, keto diet or lazy keto diet.
Why is this the best keto pizza?
It’s the most popular low-carb keto pizza crust because once you learn how to make fathead pizza crust, you can use the pizza dough recipe in so many low carb recipes. It’s incredibly delicious and versatile. You can even make pizza pancakes or cheeseburger pizza too.
I like to make chili fat head crackers, keto bread sticks, and even keto pizza scrolls.
Why is it called is fathead pizza?
Fat Head is a comedy-documentary by Tom Naughton (comedian and former health writer). Well, actually, for anyone who doesn’t know, fathead pizza dough was created by Tom Naughton’s oldest brother’s oldest son.
The documentary explains how low cholesterol is unhealthy as well as saturated fat does not cause heart disease but instead of sugars, grains, starches, and processed vegetable oils do.
Ever since it has been named in honor of his Fat Head Movie.
Nutrition
Here’s how the nutrition of a traditional homemade thin crust wheat-based pizza crust recipe compares to a fat head crispy crust. Toppings are additional.
Nutrition of wheat-based pizza crust (1 slice): 18.9 g carbs, 8.8 g protein, 7.4 g fat.
Nutrition of fathead keto pizza crust (1 slice): 2.4 g net carbs, 11 g protein, 16.8 g fat.
In addition, the regular pizza will contain gluten, and if store-bought, it will also have preservatives, artificial flavorings, and probably some trans fats.
Also, remember- you will probably only eat 1 or 2 slices of fathead pizza compared to half to 1 regular pizza.
Can I overeat keto pizza?
Does an entire pizza normally disappear before your eyes?
When you eat traditional pizza with a wheat base, do you eat and eat and eat and cannot stop at just one or two slices? Yeah, I’ve done that too.
But, I’ll admit it…there is no way you can over-eat with fathead pizza. And that’s part of the way that the low-carb keto diet works. By increasing the fat content in your meals, makes you fuller faster. You eat less and so the weight loss will follow.
Fathead pizza is incredibly rich, but that’s the point. You cannot overindulge. Most people can only handle one, or possibly two, slices. Add a side salad and you’ve got a great Friday night movie meal!
Ingredients
This low-carb pizza crust is grain-free, gluten-free, low-carb, and incredibly filling.
The homemade pizza crust recipe is made from the following simple low-carb ingredients:
- Pre-shredded/grated cheese – pre shredded mozzarella cheese is the best, but a mild cheese will also work
- Cream cheese – it makes the pizza crust a little more softer than a straight cheese crust
- Egg – makes the crust light and soft, but may be omitted for those who have an egg allergy
- Almond flour – you can also use coconut flour instead of almond flour
All quantities, ingredients, and instructions are in the recipe card below.
My children love this recipe and prefer a fathead pizza crust to regular pizza dough. They even make it themselves.
How to swap almond flour for coconut flour
For those who have an almond allergy, or want to lower the carb count of a slice of pizza, you can easily substitute coconut flour. Coconut flour is much lower in carbs than almond flour.
A pizza made with coconut flour is slightly sturdier than an almond flour pizza. Most readers say it doesn’t taste of coconut but it depends on how sensitive you are.
Simply swap 1 ¾ cup almond flour (or almond meal) with 1/4 cup (4 tbsp) coconut flour. If it’s your first time baking with coconut flour and almond flour, you may need to read my guide to low-carb flours.
Instructions
This is one of the easiest ways to make fathead pizza! Let me show you EXACTLY how to make a simple fathead pizza dough with a step-by-step process.
The entire recipe is in a printable recipe card at the bottom of the post.
STEP 1: Make the keto pizza dough
Place the shredded mozzarella and cream cheese with your chosen low-carb flour into a microwave-safe bowl and heat on high for 1 minute.
Once the cheeses are melted, mix them together.
Add the raw egg, seasoning, salt, and pepper. Mix again to form a cheesy dough.
You now have the simple fathead dough, mozzarella cheese dough.
STEP 2: Make the pizza base
Roll the fathead pizza dough between two sheets of baking parchment paper, into a circular pizza shape. You can roll it thin to make a thin crispy pizza base, or a deep pan dish. You can use a rolling pin, a wine bottle, a coffee mug, or even the bottom of a measuring cup.
If your fathead dough begins to stick, use a flat knife or wet hands to scrape the dough away from the parchment paper. You must use baking parchment or another form of non-stick baking paper for this recipe.
Remove the top sheet of parchment paper and place the low-carb pizza base onto a pizza stone, baking tray, baking sheet, or pizza tray.
Press all over the pizza with a fork to make small holes. This ensures your pizza base is cooked evenly and crispy.
Bake the crust in a hot oven. Using the baking paper, flip the pizza over mid-way during cooking so it goes crispy on both sides.
Step 3: Add your pizza toppings
Cover the cooked low-carb keto fathead pizza with a sugar-free tomato pizza sauce or low-sugar tomato paste. Add your favorite toppings. Ensure any meat you use is already cooked. The pizza will go back into the oven just to reheat the base and to melt the cheese topping.
How to bake thin crispy keto pizza
The trick is to roll out the mozzarella dough super thin using 2 sheets of baking parchment as shown in the step-by-step instructions and cooking video.
TOP TIP: Press a fork over the base to make little indentations to allow the keto pizza crust to cook evenly AND turn the low carb keto pizza base over mid cooking so it cooks and bake the crust on both sides.
Always preheat the oven. This guarantees a super crispy thin pizza crust that is golden brown.
Air fryer
How to cook a pizza in the air fryer? It’s quick and easy and perfect if you don’t want to cook your pizza crust in the oven.
If you don’t know how to use an air fryer, it’s super simple and is a handy addition to your low-carb kitchen.
- Heat your air fryer to 190C/375F.
- Cut a circle of baking parchment paper that is large enough to line your air fryer basket or wire rack. Ensure there is a gap between the pizza base on the baking parchment and the sides of the basket. This will allow the air flow at high speed to circulate.
- Roll your pizza and place onto the lined tray/basket.
- It’s almost impossible to prepare your pizza and to transfer it to your air fryer without all the topings falling to the floor. So add your toppings to the pizza once the rolled pizza dough is placed inside the basket.
- Cook for 7-10 minutes, or until golden.
If you love using your air fryer, I have 101 keto air fryer recipes for you to choose from (chicken, pork, ground beef, salmon, vegetables, and even desserts). Discover how to use your air fryer plus FREE printable air fryer cooking cheat sheets.
Toppings
After you make the fathead pizza crust, you can add all your favorite pizza toppings.
Here are some ideas for you:
- Tomato paste (unsweetened) or a sugar-free tomato sauce
- Sugar-free BBQ sauce
- Mushrooms
- Cherry tomatoes
- Salami/pepperoni
- Cooked sausage meat
- Spinach with a cracked egg on top
- Sun-dried tomatoes
- Rosemary, oregano, thyme, sage, garlic powder, Italian seasoning
- More shredded cheese
Storage
Once the almond flour pizza base has been baked, then you can store it in the freezer for up to 2 months. Wrap in a piece of parchment and place in an airtight container or large ziplock bag to prevent “freezer burn”.
You cannot store the unbaked pizza dough because the raw egg has been warmed by the melting cheese. The pizza dough MUST be cooked before storing.
Any leftover pizza (I know, that’s surely impossible) can be stored in a similar way. Wrap in parchment paper and place in an airtight container or large ziplock bag in the fridge for up to 3 days.
So, next time you make fathead pizza dough, my top tip — double the recipe quantities, then you are ready to go and make one of these fathead recipes as well.
It’s the quick and easy way to meal prep.
Recipe FAQ
A microwave makes it easy to melt the mozzarella and cream cheese but you can also melt them in a saucepan on a medium-heat. Be careful to stir so the cheese doesn’t burn. Alternatively, use a double boiler to melt the cheese together.
Yes. You can swap 1 ¾ cup almond flour (or almond meal) with 1/4 cup (4 tbsp) coconut flour. If it’s your first time baking with coconut flour and almond flour, you may need to read my guide to low-carb flours.
Yes, the low-carb pizza crust can be frozen once it is cooked. You cannot freeze the raw pizza dough.
Serving size 1 slice (in the recipe card below) is 2.4 g net carbs. Toppings are additional. Most members in my Facebook group tell me they tend to eat 2 or 3 slices of the low-carb pizza crust.
No, I have often used a wine bottle, a coffee mug, or the back or a measuring cup.
Mozzarella cheese, cream cheese, almond flour or coconut flour and egg, and some seasoning.
The best way to reheat any pizza is to place it in a hot oven for 5 minutes. You can microwave pizza but it will end up soggy and soft.
100% yes! This simple fathead pizza crust recipe is the BEST pizza you will ever taste.
You can use coconut flour instead of almond flour to make the pizza base even lower in carbs and high in fiber. Make sure you use a sugar-free tomato pizza sauce and only use low-carb vegetables. And of course, no pineapple.
Add 1 additional tablespoon of almond flour or coconut flour, depending on which flour you made the pizza dough with.
You might have added too much flour, in this case, add 1 teaspoon of olive oil at a time and knead the dough until it becomes soft and pliable again.
You can make vegetarian green fat head pizza, cheeseburger pizza, nacho chips, fat head sausage rolls and even pizza pancakes.
Reader’s pizza
Take a look at one reader’s Fat Head pizzas. I just had to include his lineup! He has lost 58kg in 38 weeks with “no medication, no gym, and no shakes†“just real food.”
I hope you enjoy this delicious crispy homemade pizza recipe! It has no sugars, no grains, no unhealthy oils. You are going to love it!
Fat Head Pizza Recipe – almond flour or coconut flour
Equipment
- Silicone baking sheets
- Baking sheets – non stick
- Mixing Bowls
Ingredients
- 170 g shredded/grated cheese mozzarella is the best or Edam/mild cheese
- 85 g almond meal/flour
- 2 tbsp cream cheese
- 1 eggs – medium
- pinch salt to taste
- ½ tsp dried rosemary/ garlic or other flavourings optional
- your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc
Instructions
- Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds.
- Add the egg, salt, rosemary and any other flavourings, mix gently.
- Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
- Make fork holes all over the pizza base to ensure it cooks evenly.
- Slide the baking paper/parchment with the keto pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
- To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
- Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.
Video
Notes
Nutrition
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Hi Libby,
Just about to leave for a 3 week outback camping trip and I will not have a microwave so wondering if I could melt the cheeses some other way. I do have a 2 burner cook top and a small gas oven.
Yes you can melt it gently in a saucepan. What a fabulous meal to cook while camping. Enjoy the great outdoors 🙂
This is good to know.. i was excited to see the recipe but then saw you cooked in the microwave. And we gave up our microwave two years ago. Good to know I can do it on the stove. This is on the menu this week. Just have to find the almonds!
Not sure if this will help you or not…..I don’t use a microwave either. I found it easier to melt my cheese in a ceramic coated pan…..made the clean up much easier than my stainless double boiler.
Does it change the consistancy?? I just tried with the pan on my hob and it was WAY more fluid – not dough at all!!! What did I do wrong? 🙁
It sounds like you may have heated it too much. It only needs to be warm enough to blend all the cheese and almond flour together.
hey, the pizza looks awesome! but i can’t find almond flour in my country, could it be replace with something else?
Can you buy ground almonds? If not you can grind almonds in your food processor until they resemble flour or fine crumbs.
You can substitute grated Parmesan cheese, or you could do cheese and egg crust (1 c mozzarella plus 1 egg, turn out on parchment paper and shape/roll out, then bake at 400F 6-10 minutes till golden brown).
Would there be a good substitute for the almonds? We have a tree nut allergy in our house.
Not for this recipe as using something like coconut flour will change the base considerably. Take a look at my pinterest page and there are some other ideas there.
You can substitute ground flax seeds for the almonds. Many people with tree nut allergies do well with flax. Good luck!
Hi Megan – is it an equal substitution (still 1/2 cup?) I might try this for a friend who has almond allergies. (Plus I have a ton of flax on hand…)
Once the mixture has been made can you freeze it?
No, the fats would probably split. Once it is cooked you might be able to freeze it, but because it is so fast to make, I’m not sure you would actually save any time?
Hubby and I are doing HFLC and love this pizza! Tonight I forgot to put the egg in the crust mixture and it turned out great anyway…maybe even better!
Hey that’s great to know, thanks.
I was so excited to see this at first, until I saw all the dairy :'( :'( :'( Very sad day as its no good in our dairy intolerant household! *sniff sniff*
Hmm yes, incredibly high in dairy. I have a paleo pizza I want to try so hopefully that will be more suitable.
CABOT brand cheese (comes in block and shredded ) is LACTOSE FREE! we are also a lactose free family and Cabot has saved us! I used shredded cheddar and parmesan, came out great!
I find ground almonds taste so sweet. Does it really not taste like pizza cake?
I too find almonds sweet now, but the cheese cuts through that and leaves this savoury. But as always, sweet taste is just so personal depending on how long we have all been sugar free for. You can add herbs and spices to jazz it up too 🙂
Thank you!
Your gram to ounce conversions are WAY off 🙁
I’ve checked and checked again, the ground almonds was a typo – thanks for the tip 🙂 Love it you guys keep me on my toes 😉
This looks great. Does it matter what kind of mozzarella you use for the base, like WM, part-skim, etc? Also can you use a cheap brand for the base? Thanks!
A full fat mozzarella gives the best base, but I have used the cheaper Edam/mild cheese and it turned out fine, just little ‘cheesier’.
This is easy and delicious pizza!
I mixed the dough with 1/4 t. each of basil, sea salt and garlic powder on Friday, then refrigerated it in a covered container until Sunday. A quick reheat in the microwave softened the dough enough to roll onto a pizza stone. I baked the crust in the afternoon and let it cool on the counter. At dinner time, I added tomato sauce and toppings while the oven preheated. The pizza cooked in 10 minutes. The thin crust held up well to abundant cheese and toppings. Wonderful recipe!
Hi Dee, awesome feedback, thank you. I’m so glad you had such fabulous results with this recipe. I love the idea of basil and garlic in the base. I have since made a cauliflower pizza, see if you like that one too. It’s probably not as robust as Fat Head Pizza, but a great way to get more veggies. Libby 🙂
You have the ingredient amounts wrong. This is the correct ingredients list from the Fathead site.
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
https://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/
Yes, but I have adapted the quantities ever so slightly for my version. The only changes I made are that I use 1 3/4 cups mozarella (1/4 cup more because we like it cheesy) and 1/2 cup almonds instead of 3/4 cup. I found it makes for a really solid base and is more adaptable for using other cheeses too. Thanks for checking up on me 😉
Do you buy the almonds ground or can you do it yourself?
I buy ground almonds (without skins) as they are cheaper than almond flour. You can grind the almonds yourself but it depends on the power of your food processor. If you grind them them yourself, you may want to remove the skins (otherwise it would make almond meal).
Where do you buy the ground almonds?
You might call them almond meal, or you can use almond flour.
Ground almonds also known as almond meal
Another of your recipes that is seriously good – hubby prefers this to traditional pizza!
Another delicious recipe – thank you.
Dear Libby, I was hoping that I could substitute goat milk cheese for the cream cheese. Any reason you know off the top of your experienced head why that may not work?
I’m not familiar with using goats milk cheese. Can you usually substitute it for mozzarella? Maybe try half the recipe first so if it doesn’t work you haven’t wasted such a beautiful cheese. Let me know how you get on.
I have substituted smooth goats cheese for cream cheese in all kinds of recipes, as my sister cannot tolerate traditional cheese. In savory dishes like this one, it turns out wonderful! In my opinion, it even adds extra flavor.
Thanks for the great tip Megan.
Watching my kids eat this saying how yum it is, makes me very happy! Thank you. Topping of pepperoni made them think it was a normal store bought one lol. This will become a regular weekend recipe, thinking it would be good for breakfast, I’ll do a bacon and egg one. i also baked the base twice so was extra crisp and sturdy 🙂
When you roll out the pizza about what size is it? 10 inch, 12 inch, 14 inch, 16, inch??? I have a 15 inch pan, like to make it about that size if I could??
I use a baking tray, lined with baking paper to ensure it doesn’t stick. I roll it out to roughly a 12 inch pizza. Enjoy 🙂
I was going to make this tonight….is it crunchy at all like regular crust?? My fiance likes a thin crunchy crust and he is a little put out that I won’t buy bread anymore or make old style crust
If you roll it thin enough, and turn it half way through cooking it beats any thin crust pizza I’ve ever had.
Can you tell me how many slices you cut the pizza into and used to base the carbs on? Want to make sure I don’t get out of control 🙂
Opps… I see it’s 6. Helps when I read it all!
😉
Made this tonight, I’m impressed! You were so right, you just cannot scoff it down like regular pizza, that was quit a shock for me hahahaha. I found letting it cool slightly for the base to firm up stopped a sloppy centre. Will be a permanent part of my menu! Thank you ??
I can’t eat almonds, but cashews are fine. Do you think it would work as a substitute?
They may be too oily but you could give them a try. I ran out of ground almonds a while ago and made it successfully with ground flaxseed.
I tweaked the recipe & my husband, who is a “meat & potatoes” Midwesterner who DOES NOT like “substitutes”, “low carb”, “low fat”, “fake” meat (soy or other vegetarian items) LOVED this crust. I used Cabot’s 75% reduced fat cheddar, light cream cheese, egg beaters, and soy flour. I made 2 crusts; one rolled “thin & crispy”, and one rolled not as thin …. both were delicious …. I will be making again!!!!
I love love love comments like this. Winning someone over who hates substitutes, finding your own adaptation of the recipe and it going down as a family favourite. I used the base the other day to make little little savoury tarts, it is such a good base isn’t it. Love FatHead for coming up with it 🙂
Is almond flour the same as ground almonds? I have almond flour. ? ??
Almond flour generally has had the skins removed from the almonds and is a very fine grade. The ground almonds I use is a slightly coarser grade and much cheaper than almond flour but you can use either.
Just made your pizza, and used the almond flour I had. I rolled it a little too thin. It was so good, we have 1/2 for lunch tomorrow. Hubby tasted and said this is bread. He thought it was regular pizza dough. I said we could have it. Thanks so much for sharing this with the low carb world. ? ? ? YUM YUM ???
I’m so glad you loved it. This really is THE recipe to convert non believers 😉
Forgot to add on my last comment, this was my first time making Fat Head Pizza. Just had the left overs for lunch, warmed up great in the oven. 🙂 🙂 🙂
I’m out of almond meal, and saw you’d been successful with flax meal, and it was perfect! My family were shocked when I told them that it wasn’t a traditional wheat crust, thanks for your tweaks, and thanks Fathead.
I also subbed garlic herb laughing cow wedges for the cream cheese for some added oomph, and really enjoyed the favors.
Hi Libby, I have just tried to make this following the exact recipe, my base mixture was runny, do you know why this occurred?
No, in fact it should be quite firm. It is a mixture of cheese and almond flour/ground almonds so should be dough like. Did you melt the cheese too much perhaps? Too much cream cheese? The only liquid in the recipe is an egg.
First time I made this, I accidentally let the microwaved cheese combo cool a little before adding the egg, ground almonds etc. The result was perfect. Last night I made it again, but the cheese was still hot when I added the egg and it didn’t mix in as well – the egg remained quite moist around the outside of the the dough, and it stuck to the parchment. I persevered and it was just as good as first time, but I’ll definitely let the cheese cool a little before adding the rest, as it worked much better.
this is hands-down my favorite pizza crust. Compared side-by-side with DH’s favorite take-out pizza, mine won the taste test!
Thanks Diana, it has now become the most downloaded recipe for the entire site! So glad you love it.
This recipe looks great, but we don’t have a microwave. Is the point to melt the cheese and could you do it just the same on the stovetop or would that change it? Thanks.
Yes, you need the cheese and the cream cheese just to melt so you can do this on the stove top, just be careful to melt them gently. Cool slightly before adding the egg which helps it all bind together.
You could use some sort of double boiler setup like you would for other things that need gently heated(candle wax, hollandaise, etc).
Brilliant suggestion.
I use this recipe for bagels, crackers, bread sticks, pizza, I refer to it as mock yeast dough. I do not use a microwave, I put everything in the food processor and it always turns out great. This is a very forgiving dough, if my dough comes out stiff or sticky, it does not matter, it still cooks great.
Just made a stromboli and fruit tart with this dough and this weekend we will behaving cheese burgers on a bun, using this dough. This is the greatest dough in the world
We have LCHF buddies and enjoy sharing a meal with them once a week, it’s great fun sharing stories and trying new recipes on each other. it’s hard to choose there are so many on your site alone! They made this pizza last week, so tasty and filling. I made our version this evening, it was so tasty and so easy and quick to make. Thanks Libby, this is life changing for me, feeling full and satisfied and not raiding the cupboards for food during the evening.
Julie what a lovely comment to leave. And how lucky to have LCHF buddies and share meal ideas. This recipe has now become the number one download of the entire site, it is incredibly popular. You can adapt the base too, use it to make bread/cheese sticks, pie base, crackers …..love, love, love it. 🙂
Fantastic ideas re crackers etc! I am not a big bread or pasta person, but I miss having something to put my cheese on! (So put it on more cheese! Yay!).
For those of you who read the comments before trying: 1. This is absolutely delicious. 2. You cook ON the parchment paper. You only take the top off. Learn from my mistake. She clearly says it in the recipe, however somehow I missed it. 🙂
Thanks Chelle for reiterating that tip. Yes i only remove the top parchment paper after rolling the ‘dough’ out, and cook the pizza on the bottom sheet. So glad you like FatHead pizza.
This was amazing! I had left room in my macros/calorie budget for 3 slices for dinner – I could only manage 1 1/2. I was stuffed! This recipe is a keeper!
Made this for homemade pizza dinner. OMG! Delish. Double thumbs up from the whole crew – including 2 pizza snob teenagers. Thank you!! 🙂
Ive been making the colli base which is quite time consuming. Tonight i found this one! I made 6 small pizzas, ate one tonight and saved the rest for later. They are awesome. Thank you so much. I love the crunch, and if i didnt know better I’d say it wasnt low carb. Yummo!
is that net carbs? Cooking it now!
Total carbs. If you want net, just deduct the fibre. Enjoy 🙂
Just a question on the calories and the fat for just the base, it says 1 1/3 of a cup of cheese when just 1/3 or a cheese is 100 calls and 8g of fat then it says 1/2 of ground almond which 1/3 of ground almond is 330 cals and 27g of fat, so how does that even add up for the pizza to only have 200 calories and the fat only being 16g. Would love to make the pizza but would like an explination first so im not calculating my calories and fats wrongs !
Great question. The nutrition is per slice and the pizza makes 6 slices.
Can the pizza dough be frozen for later dinner?
Yes, many have commented here that they freeze a number of pizza bases once they are cooked. When they want a quick dinner they simply defrost a pizza base, add their favourite toppings and heat it up. I have never tried to freeze the dough before it is cooked, as you will be freezing raw egg that has become warm whilst making the dough, not cooked.
I made this tonight for the first time for myself and it was the best lchf pizza I have made to date. So easy, tastes good, nice crunch, and can make it quickly. This is a winner! Plus you can use this to make crackers and so many other things, thank you?
did you use almond flour, almond meal, or did you grind up your own almonds?
In all my recipes I use ground almonds which is similar and interchangeable with almond meal. Almond flour can be used also, although I find it to be expensive.
what if you are allergic to almonds?
Great question. I have developed an almond free version for all the readers who have asked me for a nut free version. Try these pizza waffles – easy and can be frozen so make a double batch ready for school lunches too.
HOLY SMOKES. This was DELISH. I just switched to LCHF about a week ago and while I’m actually doing better than I expected (I’m a bread/pasta/rice fiend), it’s finding recipes like this that make it SO much easier to change my lifestyle to LCHF after inhaling carbs like water for my entire life 😀
I couldn’t agree more! I could eat this every evening – and with different toppings each time, it’s a definite possibility. ?
I’m also going to make crackers and possibly ‘cheese straws’ out of the dough and experiment a bit. I’m really not keen on a lot of herbs, but the onion seeds are wonderful in it. I’m sure I can find other things . . .
OMG! I made this for dinner this evening and it was gorgeous.
I put onion seeds in the pizza base – so tasty!
I’m not keen on too strong tomato taste, so I spread tomato & mascarpone pasta sauce on my base – yum!
Then I put cooked chicken pieces, spinach, sliced black olives, chopped sweet & hot peppers (from a jar) then sprinkled a bit more grated mozzarella over and popped it back in the oven. I served it with a ton of wild rocket. Best pizza I’ve ever had!
Can this be made without using a microwave?
Let cream cheese set out on counter to soften. It works fine. If you prefer, you could heat cheeses in a non stick pan too.
Have you ever tried a white sauce on the Fat Head pizza? I get terrible heartburn with anything tomato based, so I was hoping to use a white sauce with this. Any advice? 🙂
You can use whichever sauce you would usually use on a regular pizza. So if you have a good white sauce recipe, sure, that would be a great substitute. I sometimes make it without tomato paste and instead I use olive oil, zucchini, mint and feta. There are so many combinations that would work on this pizza base.
Thank you! I like the olive oil idea 🙂
My husband had problems with tomato and reflux after, so I add a good pinch of nutmeg to anything with tomato in it and he is fine with eating tomato now.
I do white sauce all the time…..love it. I just use heavy cream, garlic and whatever other spices I feel like that day….mainly just garlic!! I let it cook awhile, it will thicken naturally, but if a little more is needed I just use xanthan gum to thicken it…..enjoy.
Brilliant idea, thanks Michele. I love it how everyone adds their favourite tips and tricks here. We all learn so much 🙂
That sounds delish! 🙂 So, how much heavy cream do you use? Do you cook the sauce and put it on the pizza crust after it’s done baking, or do you bake the pizza crust with the sauce on it? I want to try this, and I want to make sure I do it right 🙂
I do about 1 to 1 1/2 cups of heavy cream…since it cooks down and thickens…and if there is extra I just put it on veggies or eggs. I bake the crust and have all the other ingredients cooked and ready to go…..so I just put the warm sauce on it….toppings and cheese and broil or bake it until the cheese is melted.
This is the BEST!!!! Husband and son want this on rotation!! I just can’t believe how easy it was. Thank you!!!
Yay, another convert (or two).
Once completely cooked (toppings and all) are you able to freeze and reheat in a microwave? I’m looking for recipes that I can freeze to take with me to work (I work away for ten days at a time with no cooking facilities available except for a microwave)
I’m sure that would work. The microwave won’t cook the pizza to a crispy pizza like an oven would, but we do what we can and if that is all you have available to you, go for it. You could even add some fresh veggies on top before heating such as sliced capsicum/bell peppers or mushrooms to make it fresh and attractive during the week. Great question Rebecca.
These were an absolute success. My children are obsessed with pizza and turn up their noses at cauliflower Base pizza. They rated the fathead pizza the best pizza ever. And best of all, it’s something we can assemble together. Thank you so much❤
is there a LC pizza crust alternative with out the almond flour for people with nut allergies??
Yes there is. I developed low carb pizza waffles for readers like yourself Jeff. It is nut free and uses pretty simple ingredients that you may just have in your pantry now. They can be frozen too so make a double batch and that’s lunch sorted. I am trying to develop more and more nut free recipes as time goes on so watch this space.
Amazing recipe. I rolled the dough between parchment paper and then transferred to oiled aluminum foil to grill. We grilled it at around 400F for 5 minutes on one side then turned, added toppings and grilled for about 5 minutes on the other side to cook, crisp and cook toppings on top. Time varies a little depending on how thick the crust is rolled. Ours were thin crust. Ohhhh yummy!!!
This was lovely. I made half your amounts and it was just right for 2 servings. I mixed some cream into my tomato puree and added some pizza herbs, garlic and onion granules. Then topped with Cheddar. Divine! Thanks for posting.
Hi,
No issues with a full egg with half the dry ingredients? Thinking to make this is half for myself for two days of pizza.
Ta.
I plan on making a shrine to the person who invented this! OMG! So good! I was skeptical so I really didn’t put anything on it put tomato sauce. Next time I’ll get creative. Thank you! Finally not guilt over eating pizza!
I absolutely love this Claudia. Maybe you could somehow create a shrine from FatHead pizza dough? Have you seen FatHead crackers too? I am thinking got so many uses so watch out !
Wow. I’ve never seen so many positive comments on anything, food or otherwise. I’m drooling and will try it tomorrow! Kudos to you and thanx.
Tried to make this recipe but I was so disappointed when the “dough” stuck between the sheets when I rolled it out. I tried twice and same thing. It had to be thrown away :(. Any suggestions?
You need to use baking paper/parchment that is non stick. The same you would use for lining baking tins and cake tins etc. Nothing should stick to them. Peel off gently as shown and you will get a nice thin crust.
I tried this recipe substituting 1/4c coconut flour intsead of 1/2c almond flour and added a tsp olive oil. it came out great! coconut flour has a slightly sweeter taste but is very good!
To get the almond meal can you just take almonds and throw them in a food processor, cuz dang, 15 dollars for a pound of almond meal/flour is just to rich for my blood!! 🙂
Correct. I am starting to write all my recipes as almond flour/meal as I agree, almond flour is too expensive. I buy almond meal or make my own if I ever run out.. it may be coarser and may have the almond skins but some recipes just don’t need expensive almond flour.
So do they need to be raw or is roasted as good? And I assume by “correct” you were meaning I can just take the almounds and throw them in a food processor?
Sorry, yes. Just throw that almonds in the food processor and off you go. I generally have roasted in the cupboard, but they don’t have any oil or salt added.
If you make a lot ahead of time can you freez and then reheat the dough?
I don’t think the heated cheese, cream cheese and egg would defrost so well.
I use this recipe for bagels, crackers, bread sticks, pizza, I refer to it as mock yeast dough. I do not use a microwave, I put everything in the food processor and it always turns out great. This is a very forgiving dough, if my dough comes out stiff or sticky, it does not matter, it still cooks great.
Just made a stromboli and fruit tart with this dough and this weekend we will behaving cheese burgers on a bun, using this dough. This is the greatest dough in the world
Can this be made without a microwave? If so, how and for how long should I heat the cheese?
Yes, see previous comments 🙂
I skimmed through the comments and didn’t see anything answering my question, but I apologize if you’ve answered this in any of the comments below. Can the crust be frozen once cooked? I would cook the crust, then add the sauce and toppings and freeze without cooking the toppings.
Yes you can freeze the cooked crust. You could even add the toppings I guess then it would make a perfect ‘LCHF frozen dinner’. I have only been previously asked if you can freeze the uncooked dough, and I said it wouldn’t defrost very well and the raw egg that had been heated to make the dough would easily go off. I love your idea. Just ensure it is in an airtight container so it doesn’t get ‘freezer burn’, or dry out.
BEST PIZZA EVER!!! You have totally cured my Pizza Hut obsession! I even used the recipe tonight to make garlic cheese sticks! I can’t thank you enough!
That was really good! A big thank you from the Netherlands!
This was delicious. Thanks for sharing. Speaking of sharing, I ate 1/3 of the pizza and then went back for another piece. So, yeah, half the pizza. But, I did share it with my four little ones. They seemed to like it too.
That is the best pizza ever. Period ! And the only one I could ever make successfully: Thank you ! You just got a new fan !
Question about measurements – when I weigh out my almond meal/flour to 3oz it comes to way more than 1/2c. Which measurement is the right one? Thanks!
I tend to always cook by weight. I have only added volumes (cups) for all my American friends. It is very inaccurate (as you can now tell) and gives different results every time.
Thank you! I went with weight and had good results. It was just over 1c of Trader Joe’s almond meal.
Thanks Donna! I plan to make this for the first time this weekend and appreciate your comment on the measurement of the almond meal. Any other ingredients need adjusting?
Hi! I wondered if there was a way to make it fluffier? Meaning instead of thin pizza, a thicker crust?
You could roll it out thicker but then it may turn out to be ‘droopy’ in the middle as there is no gluten or yeast in the recipe to make it light and fluffy. You could instead try my pizza waffles, that might be a great alternative.
This was the best base for a pizza ever! Even my husband liked it!!! Thank you. The only problem I had was it stayed stuck to the baking paper. Is there any way to prevent this? Maybe it’s the brand I’m using (Aldi) I’ll try a different one and see how that goes. A fabulous low carb pizza ?
Nothing should really stick to baking paper, make sure it is the greased or non stick variety (they all vary so much from country to country).
is it possible to make this without a microwave? I don’t have one 🙁
I melted mine in a bowl on top of a pan of boiling water. Turned out great!
This is amazing! I am a pizza lover but find wheat products are not nice to me anymore so was keen to try this out. It was so easy and tasted delicious. As another commenter suggested – this dough will be my go to dough for everything! Thank you so much for sharing!
In 50 years of cooking this is the BIGGEST disaster I’ve ever had! The crust stuck to the pan so bad it could not be pried up so I threw that one away and did another this time greasing the pan it still stuck. I guess I need some big time help on this!
Use parchment paper
The recipe does say to use “baking sheets”, but some people might not be familiar with this term. To me, a “baking sheet” means a metal cookie sheet. For this recipe, “baking sheet” means “parchment paper”. That will prevent the dough from sticking 🙂
I agree with Shellie. I’ve found that you NEED parchment paper for almost ANY low carb baking.
In New Zealand it’s called baking paper
Same story for me. I made the first one on wax paper. Not the same as parchment. The wax paper would not give up the crust. The second try, I used cooking spray directly on the pan. I pulled the crust out after only 8 minutes, and ran a spatula under it to keep it free. That plus the spray worked fine. The crust was delicious. Actually the first one, when we could get the wax paper off, was great too, without even topping it.
I’m glad I’m not the only one who used wax paper rather than parchment, dgrimm100. LOL I’ll know better when I try the fathead crackers.
Regarding the mix that stuck to the paper: I found mine was a little soft and hard to peel off, until I chilled it, which made peeling the paper off easier. Perhaps I should have added more almond flour?
Hey I don’t have a Microwave, could I heat the cheese over a waterbath?
Just saw you already answered this question.
I don’t have a microwave either, I use a ceramic coated pan and it is so much easier to clean than my double boiler. You could just use a glass bowl over water as well and it does the same thing.
I believe there’s an error in your ingredient list. You have listed 85g / 3 oz / ½ cup almond flour/meal. HOWEVER, 85g is MORE than 1/2 cup. It’s more like 3/4 cups. Just my observation while making the pizza this morning. I like to weigh for better accuracy. This morning I did both and what you have listed was off. I used 85g, as opposed to 1/2 cup and it came out amazing.
Thanks Mandy, I have amended it as you are correct. This is exactly why I prefer to cook by weight and are only putting cups in for my American readers. Cooking by weight is just so accurate and there is no debate or confusion between US and UK cups also. Cooking by cups is inaccurate and has so much variation on packed/loose ingredients too.
I watch a lot of British Youtubers and was thought it so dreadful that they had to weigh everything … until Keto. Now I hate having to measure lol
thank you thank you thank you!!! I feared being low carb meant resigning myself to cauliflower pizza crust (tried it- not a fan) any time I wanted to satisfy my pizza cravings. This was some of the best pizza I’ve ever made- DH and my 3 yr old DD loved it. We will make 1.5xs the recipe next time as it wasn’t quite enough for all 3 of us to share. We will DEFINITELY be making this one frequently!!!
What a lovely comment to read today Kerry, thank you. I love it that you finally found a LC pizza that you love. I’m not a big fan of the cauliflower one once I tried this – no going back – FatHead pizza all the way 🙂
Will this work on a grill or grill pan? I’d love to make this without firing up my oven if I can.
I have a reader who has used a panini press and that worked well.
Can I subsitute anything for egg?
yea me too Gillian i hate eggs
I have read that instead of an egg, you can use 1 Tablespoon of ground flax + 2 to 3 Tablespoons of water (let sit for 5 minutes to thicken), but I have only tried it with pancakes.
I don’t have a microwave 🙁
I don’t either! Going to have to get creative, I guess. Maybe over the stove in a pot and just slowly melt it on low?
Just put the cheese in a large glass bowl, and set it in the oven at the beginning of the preheat. Check it. Works fine.
Calories Carbs Fat Protein Sodium Sugar
Trader Joe’s – Almond Meal /flour In Grams, 720 20 60 28 0 4
Cheese, mozzarella, whole milk, 1.75 cup, shred 588 4 44 43 1,229 2
Philadelphia Cream Cheese – Cream Chesse, 2 tbs 80 2 7 2 125 1
Generic Small – Egg, 50 g (1 egg) 54 0 4 5 52 0
Kroger – Tomato Paste, 2 tbsp 30 6 0 2 20 3
Shredded – Chicken, 2 oz 60 0 2 11 0 0
Great Value – Sliced Jalapeños, 1 oz 5 0 0 0 320 0
TOTALS 6 slices 1,537 33 116 91 1,746 10
Per serving size 1 slice 256 4.3 19.5 15 291 1.6
13 grams of fiber total NET CARBS =3.1 per slice
hi ktcarbs, im calculating the carbs for this too, but the australian dietary calculator says 100g almonds is 4.4 net grams carbs, so are you sure you have the fibre calculated correctly? how did you calculate the fibre? i think that the 20g/100g in trader joes must be net carbs? just trying to figure this out as then everyone can eat more hehe!
Hi Libby,
Thank you so much for developing this website! I’ve been a fan of this type of diet for over 15 years, but your recipes bring a fresh new lift for old school Atkins followers, with a lot of variety and fun additions. That being said, I’ve just returned from the store after several hours of selecting all new ingredients and forgot the almond flour! I’m making the pizza and granola tonight but wanted to know if I can substitute coconut flour in place of the almond flour for the pizza?
Thanks again from your newest fan in San Diego, CA!
Angela A.
Thank you for your lovely compliment, I am overjoyed when new readers find me and my recipes. I’m trying to show everyone that real food is really easy and fresh and colourful, and in no way is it restrictive. As for your pizza dilemma, I’m pretty sure another comment was left here how they substituted coconut flour or even psyllium husk for the almond flour. Alternatively use my pizza waffle recipe which is even easier and is almond flour free. Enjoy your pizza night. Libby 🙂
Libby-
Thank you very much, I’ll give it a try. Yes, “real food” not “diet/low cal food!” I’ve been trying to tell my friends and family about this for years, now I have new things to show them and hopefully will get them to your eye opening and informative page.
Warm regards,
Angela
Made this tonight for dinner and it was delicious. It was really close in taste to a real thin pizza crust. An excellent substitute. Thanks!
This pizza was absolutely divine!! You out did yourself with this one Libby!!! Even my preteen granddaughters loved it!!! I have one question, could I cook the dough 8 mins on bottom rack and flip it over and cook other side a couple more minutes? That way it would be really crispy… Thank you for all of your wonderful recipes and dedication to this WOL,
Yay, I’m so glad you all loved it. Yes I flip the pizza base over halfway through cooking, makes for a really crispy base that can hold its toppings.
How many slices did you get from one pizza???
Recipe states 6 slices.
While it says 6 slices, I actually find it comes to 8. I’m using a pizza stone/pizza pan (have both) and roll it out to fit, I’d say the pans are about 16″ if I had to guess. It is thin but not too thin – perfect!
I never saw an answer for those who asked about an egg substitute. Has anyone tried it with an egg substitute?
I made leaving the egg out. it worked just fine. make sure to keep an eye on while in oven. it will burn quick
So, first attempt at making this for dinner tonight. Didn’t go as planned and stuck to the baking paper and the edges burnt! But, still managed to scrape it off and made it look passable for my husbands meal. He ate it, no complaints, I ate it too and found it delish. I’m hoping my next attempt will be better and that it will resemble a pizza x
I just made 2 tonight. My first attempt and my first one did the same thing.. Be sure you use parchment paper instead of wax paper and spray the paper with a spray oil.. It worked great for the second batch.
You can also use nonstick aluminum foil. That always works for me.
Hi. We have almond and peanut allergies so was wondering about a substitute for the almond meal in the pizza? Can I use coconut flour or should I grind another nut? Looked at the waffle recipe but prefer this, looks very nice. Thanks very much
In one of the comments someone has replied with their experimentation using those flours. I need to have a play with this recipe and try it myself to see if they work.
I used sunflower flour that I ground in my nutribullet and it worked very well.
Nikki, I was just going to ask the same thing.
Awesome, Juliet.
You are seriously my saviour!! This was soooo good. I just can’t get over how delicious it it!! I didn’t have almond flour so I used slivered blanched almonds and it worked perfectly. I’d kiss you if I could-I’m that thrilled and excited about it! Thanks for keeping me honest-don’t have to cheat with this recipe. Bravo❤❤❤
Awesome!! You get “comment of the day” and reader of the day award (if I had them). I will bask in the glory of this all day 🙂
Oh my god I love you! Made this today and it was so good. My pizza cravings have been satisfied finally 🙂 I cook a lot using almond flour and this is one of the few recipes where there is no almond taste at all, which I’m very happy about lol
Life changing! Made it for the first time tonight and it came out amazing. Thank you thank you!
We have made this twice and it is hands down, one of our favorite low carb recipes since we started eating this way about 2 months ago. Thank you!
We tried the 2nd time as a breakfast pizza, with alfredo sauce, mozz, scrambled eggs and bacon and it was magnificent. Try it!
Breakfast pizza sounds amazing!
Do you use almond meal or almond flour? Or are they interchangeable in this recipe?
I generally use ground almonds/almond meal as it is so much cheaper than almond flour, but yes they can be interchanged in this recipe.
Thank-you.
Just made this tonight. Absolutely delish! Different toppings though. My dough slightly stuck to the top baking paper but I scrapped most of it off and added it back to the base mix. I’ll use a bit of olive oil next time. Flipping it to cook the underside was precarious but I managed it!
Anyone else find it difficult not to eat the uncooked mix? 🙂
Oh my gosh! This is the best low carb crust I’ve made, and the easiest by far!
Thank you for this wonderful recipe!
I didn’t add any salt but did use garlic powder, basil and oregano.
Insane Pizza!!! Thank you so much for this and all of your amazing recipes!
Thank you thank you thank you!!! My sister introduced me to this recipe last week. I was SOOOOO missing pizza, it’s one of my favorite foods! I was doing the cauliflower crust which is good sometimes but it just didn’t fill the pizza craving – this though tasted just like a regular pizza. Amazing!
Thank you so much for this! It was amazing! The best praise I can give is that my kiddos (6, 4, 1) all loved it and never suspected it was anything but normal pizza! This will become a regular in my house!!!
I absolutely LOVE getting feedback when kids are bowled over by new recipes here.
I wanted to leave a tip if anyone else has trouble with this recipe. I had a really hard time getting the almond flour to mix with the melted cheese. To fix it I added the almond flour to the cheese before melting and mixed it well. Then I microwaved the mixture and added the egg after, that worked for me. Turned out great. Thanks for the recipe!
Good idea, how long did you microwave it for?
Thanks for this recipe Libby, it’s wonderful! I made it for the third or fourth time last night and this time I flipped it which makes quite a difference. I love that you’re NZ based (I’m in Christchurch!) because I know I will be able to get all the ingredients! I haven’t found almond flour though, I just use the meal. I haven’t had trouble mixing in the almond meal, but I find beating up the egg a bit first helps to combine it with the cheese. Keep up the great work, looking forward to more fabulous recipes!
Yay, another kiwi 🙂 I use ground almonds on most recipes because it’s easier to find and so much cheaper. I’m thrilled you have discovered my website and are enjoying the recipes. Enjoy x
Hi, I am from CHCH as well, what type of Almond flour are you using and where are you getting it from.
Thanks
Sue
I buy whatever is on special. Generally it is Pam’s or Sunvalley almond meal. Either from New World or Countdown.
Hey any recommendations for making this with out a microwave? I havent owned one in a decade or more
Hmm… double boiler?
I don’t have a microwave either, and have made it by putting the cheese in the toaster oven on the warm setting until it’s melted. (Maybe 5-10 min?)
a ceramic nonstick pan would be best but any pan would do, you could melt the cream cheese first and then stir in the shredded cheese and heat a little longer to melt it too
I was going to ask this too….did it work out ok melting the cheese that way?
i didnt even heat anything. I put all the crust ingredients in the food processor and rolled them out after/ worked perfectly
Any idea how this would work in a cast iron skillet over the fire?
Yes some readers have made this without an oven in a frying pan. You would have to cover the skillet at the end to melt the toppings though.
Love this recipe. Total game changer. So good so filling. Whole family loves it. 16 year old son said he wouldn’t know it was low carb if I hadn’t told him. It’s even great cold the next day!
Made this for dinner this evening, so good. I thought I’d find the crust too cheesy but that was not the case. It tasted like a thin crust pizza.
Do you know how it would work to make the pizza crust ahead of time? Will it keep? My husband and I are headed out of town for a retreat with a few other couples and we are having a “make your own pizza” night and wanted to make the crusts before we head out.
I’m sure it would keep. I would pre-cook the base on both sides then once cool, keep in an airtight container in the fridge. I am pretty sure somewhere in the comments someone has frozen it successfully. I make my pizza waffles this way. Make them the day ahead, then add toppings and reheat them in the oven. They work out really well. Enjoy your time away 🙂
Can someone tell me how many cups equals 85 grams, as in the almond flour?
It would roughly be 2/3 cup
Wow! Wow! Wow! I just made this pizza for my hubby and I for lunch. So amazing and so easy! I can’t believe it is part of any healthy lifestyle/diet menu!
I also made your Pork Schnitzel last night and used your sauce idea with the pan drippings from your Chicken Tenderloin w/bacon……Ahh-mazing!!!!!
You are my hero and a totally lifesaver (ok… maybe diet saver :)).
I can’t thank you enough for the hard work you must do to share such amazing recipes! Your the best!!!
Amanda this is so incredibly kind, thank you and I am so happy when I get reviews like yours. It truly makes my day 🙂
Not bad! Not bad at all! Very “pizza-ish”. Will DEF do again! Thanks much 🙂
I love love love this recipe. It has amazing flavor. I’ve made this a few times but my crust isn’t coming out sturdy like yours in the picture. Like I still have to eat it with a fork because if I pick up a slice is just flops immediately. Any ideas what I could be doing wrong?
Do you bake it on both sides until it is browned and firm? Are you using pre-grated/shredded mozzarella? Are you rolling it thin enough? You can also make holes all over the base with a fork which helps crisp it up nicely too. Good luck.
Just made this and just a pizza stone to put the base on with parchment paper still under it of course. The bottom was crisp.
Just made this and used a pizza stone to put the base on with parchment paper still under it of course. The bottom was crisp.
Can a Bob’s gluten free all purpose baking mix be used? My son has nut allergies so I don’t use almond flour.
Most gluten free baking mixes are really processed and high in carbs, rice flour etc. If you are allergic to nuts, try my pizza waffles I developed for everyone with allergies. It has coconut flour if he can tolerate that.
My husband and I could each eat a medium pizza ourselves. Would I need to make two pizzas using this recipe or is this recipe large enough to fill up both of us?
The brilliance of FatHead pizza is that it is so filing. Whereas a whole pizza may disappear without you realising, FatHead is completely satisfying because of the base. I would suggest trying one pizza between you, fully load it with toppings and serve with a coleslaw with plenty of healthy mayonnaise or olive oil drizzled on top. That’s what we have. I tend to make 2 pizzas between 5 of us and there is often piece or two left over.
I used this for baja shrimp tacos. It was my first time making either and didn’t have this site for instructions so I didn’t know about warming the cheese and my dough was, sticky and sort of lumpy. I didn’t want to heat up the whole house with the oven so I shallow fried flattened pieces of the dough in coconut oil to keep with the baja theme. (I also dusted the shrimp in coconut flour). The dough was too thick but had wonderful flavor. Now that I know to heat the cheese Im looking forward to making again and thinner so I can get more shrimp in me before my belly gets full.
I though my favorite meal, PIZZA, was gone for ever but not anymore. This recipe was fantastic. Easy to make and delicious to eat. So impressed with the base. I did over cook the base a bit but that’s just a matter of mating this recipe to my oven, I’ll do it at 220c for 8-11 min next time. I’m so pleased pizza is back on my menu.
You are freaking amazing!!! Not only is this a brilliant pizza crust, but I just rolled it a little thinner, cut it into small rectangles, and now I have a supply of delicious ‘crackers’ with the right amount of crunch. Perfect for smoked salmon and cream cheese toppings, or my favourite – heaps of butter.
THANK YOOOOOOOOOOO!!!!!
Oh and by the way, I also did as a previous commenter suggested and just zapped it all into the food processor for about 10-15 seconds – is perfect and ultra easy.
Ah Lindy, I never tire of wonderful comments like this – thank you.
Can I make this without the cream cheese? My hubby doesn’t like it.
You can’t really taste it when it is in the mixture, but you could try without it. Let me know how it works out.
Thanks for answering . Maybe I’ll try it with and see if he can tell.
I have been making this crust for me and my non-cream-cheese-eating husband for 6 months and he has no idea it’s in there. Just make it when he’s not looking 🙂 He hasn’t detected a thing!
I didn’t have any cream cheese so I used hummus. It was excellent!
Thank you for the delicious recipe.
How much sodium in one slice of pizza?
Sorry I don’t calculate sodium and each brand of cheese will vary considerably, as will the toppings.
Can I blend up some almonds I don’t have almond meal
Sure. You can use your blender or a coffee grinder. Take a look at my guide to low carb flours.
I don’t have a microwave so will need to melt the cheese on the stove – is it supposed to be only just melted or melted and bubbling? Thanks
Just melted so the cream cheese and almond flour/meal will mix in. Make sure it’s not too hot otherwise you will cook the egg. Just warm enough.
Libby – I usually do a double recipe and forgot about the microwave last week . Brewed everything together in my Kenwood Chef . By the time I’d realised what I’d done, I thought ” oh well, here goes nothing ” . It came out as a firm dough, so I rolled it out on baking paper on two pizza trays, baked for 10 mins, turned them over for another 3 mins or so watching the colour, and they turned out just fine .
A lot less mucking around, especially when it eliminates worrying about the mix cooling out .
=]
Thanks Martin for the fabulous tip! I love this idea. I’ll have to get out my Kenwood chef from the cupboard and give it a try. Anything for making life easier I say. Brilliant!
this was a great solution to my pizza craving, very tasty, believe it when it says 1 or 2 slices fill you up, I crushed 4 pieces for dinner and felt like a bowling ball was in my stomach!
I just tried this, tastes great but my crust stuck to the parchment pretty badly. Could I spray it with Pam or ?
Check that your baking parchment is the non stick/greaseproof kind. Mine has never stuck once, but yes you could spray or brush with oil before placing the pizza base to cook on it. That would surely work.
Also it it sticks, put it in the oven to bake w both sheets attached initially and peek
Off upper one after 1-3 mins when fats starts to melt. Peels easily then
Thank you, thank you, thank you for giving us Low Carbers a wonderful, fantastic pizza crust. I just got on the Fat Head Pizza band wagon. The only thing I did different was I left all the ingredients out on the counter to come to room temp and then I dumped everything into my food processor and viola! Perfect, delicious pizza. I saved my calories, carbs, fat, & protein grams for the day (just ate breakfast and skipped lunch) so I could eat a half of pizza for dinner. Yes, I am stuffed but such a happy camper I am!! I will be making this on a regular basis. I greatly appreciate all your efforts and sharing them with us. God bless you!!!
I am confused when you said in step 6 – place baking sheet with pizza base on baking tray or pizza stone. So I’m putting a baking sheet on another baking sheet? Sorry. I don’t cook, so this is confusing to me. Thank you.
Sorry for the confusion, place the baking sheet that you have rolled the pizza base ONTO on the baking tray or pizza stone. It stops the base from sticking.
Shouldn’t the carb count go down if I add fiber to the dough
No, it would cancel itself out. If you have a 4 net carb base, and you add, say another 3 carbs worth of pure fiber, you still have a 4 net carb base.
4 grams net carbs
+
3 grams carbs
(of which 3are pure fiber)
=
4 grams net carbs
Psyllium husk powder has no carbs so I believe adding that type of fibre to the pizza dough should lower the carb count…
Silly question. If you cut the pizza into 6 slices how many carbs per slice?
Maybe if you can clarify what you mean by baking sheet? Because it does sound like we’re to use two “cookie sheets”.
Thanks for asking me to clarify. I’ve amended it to make it clearer. You place the pizza base on the baking paper/parchment (as shown in the step wise photos) then you place the pizza base and the bottom sheet of baking paper on a baking tray/cookie sheet or pizza stone to cook.
I’m sure this will be not be good leftover?
I’ve doubled this recipe every time I made it so we have leftovers and it’s always tasty.
Just wondering what the best thickness is?
Personally I like a thin crust because it crisps nicely, others however prefer a thicker crust but that doesn’t hold up as well but tastes darn nice!
Just made a pepperoni pizza with this. It was delicious. The texture was a bit different from a bread base but it was just that, different, not bad, at all. I whipped up the dough in my food processor, and although it seemed a bit ‘loose’ it rolled out well and held together beautifully, I even got a bit adventurous and flipped it with a spatula and it was fine! I rolled it out to about 6mm an this was perfect. Made a very decent 10 inch pizza. I think I’ll cook it a bit less next time (trust me, there WILL be a next time) so that I can leave the topping to cook a bit more. Sliced and served with a naughty glass of red, held together as well as a regular pizza, no cutlery needed! Thank you sooo much, I’ve tried several low carb ‘alternative’ recipes, usually with disappointment, but this one is a keeper. Also, this is WAY more filling than a regular pizza, two slices and I’m done. Thank you protein. I know what’s on the menu for breakfast tomorrow…. 🙂
Would I be able to Pre make the dough and roll it out etc and keep it in the fridge until I’m ready to cook it later in the day?
I also want to know this!
But I’ve already made the base for tomorrow night. So now I’ll let it cool and put it in the fridge, pull it out tomorrow after work, add my toppings and put it in the oven foe 5-10 minutes and see how we go. ?
I make several smaller crusts, bake and then freeze. Pull out when I need a pizza fix.
My crust turned out great…that is until I added toppings and put it back in the oven 🙁 what did I do wrong??
Bake the pizza crust with toppings at the same time. Turns out beautifully!
Megan- did you bake it more with the toppings or broil it? I’ve make this pizza three times now and I’ve never had that issue. I started taking the sauce all the way to the edges because I didn’t like the taste of the plain crust. I hope you figure it out. It’s a God send for sure. Oh, how I’ve missed pizza!
I have tried so many different cauliflower and low carb pizza crust recipes but this is hands down the best tasting and best crust that holds up well. I also tried the original fathead recipe and somehow it had higher carbs than this recipe. This one is great! I am sold and will be making it again and again. Thanks!
I just made this – WOW – it was delicious!!!
Wonderful recipe, highly recomend. But you know nothing about me if you think I am going to stop after 1-2 pieces!!
😉
Thanks a bunch Libby. My carboholic 16 year old so and I made fathead meat lovers pizza tonight. He is doing so well on LCHF but was really missing typical teen food after 3 weeks. This recipe will help tremendously and keep him motivated to stay low carb and enjoy the weight loss it brings. I made two thinner base pizzas instead of one, so they were a bit overdone (I failed to adjust the cook time enough) and they tasted amazing anyway. And we both ate less than half of what we would have with wheat base pizza, because it is so filling so we have lots of leftovers to freeze. Another great advantage – seeing that eating less can be very satisfying. Planning paleo calamari midweek to give him another permitted “treat”. And making your cinnamon crunch cereal tonight because we can’t face another egg. I love that your recipients don’t require “whey protein isolate” or other weird “foods”. I am so very grateful I found your website. You are, quite simply, brilliant.
Aw thank you, that is so kind. Yeah, I hate processed things such as protein powders or ‘weird’ food. It kind of goes against everything I believe in. I believe in unprocessed whole food that happens to be be low carb. Keeping meals simple, recipes simple and grocery list simple will also mean this is sustainable for the long haul. I am overjoyed your son loves it, my 9 yr old used to be a carbolic too and yes they can change, it takes time, but it will happen. Even a reduction is awesome progress. Thanks for stopping by and leaving such a lovely comment today, Libby.
Hi! How to o it WITHOUT microwave? I don’t have one…
Unbelievable, I know…. but I don’t like them…
I don’t have a microwave either! Ditched mine about year and a half ago. This is what I did for this recipe – I did a double boiler scenario like you do for chocolate. Just put the ingredients in a glass bowl that was slightly larger than the mouth of my pot of boiling water and just made a slurry with the ingredients. The temp of the ingredients was warm to the touch, but not hot. I assume that was what the goal was (since she mentions not cooking the eggs). Hope that helps.
First time visitor here. I saw this link at a Keto forum. I’ve been missing “real” pizza for a long time and this recipe is perfect. I was only able to eat 2 pieces for lunch and now it’s dinner time and I’m still full. 🙂
When freezing this pizza crust, do you guys bake it first and then freeze or freeze before baking? I’d like to freeze several of these to have them on hand and ready to go. 🙂
Great to hear you are new here and love FatHead pizza – yay. Double whammy. Most people tell me they bake the base then freeze it, the cheese and egg would go a little horrid in the freezer if frozen unbaked.
Do you really need to add the egg? I forgot to add it and it rolled out beautifully! Then I remembered the egg and rolled the dough back up into a ball again and kneaded the egg into the dough and it just didn’t roll out as well the second time. Or maybe that was just because it had already been rolled out once? But it made me wonder…
Oh, and the pizza was awesome! Even my picky husband liked it. He said he actually liked this crust better than regular pizza crust. And we each only ate two pieces and were happily full. Quite amazing considering we usually stuff down a half a large pizza each.
Thank you!
Th egg is best added to the mixture and mixed throughout (as you discovered, rather than adding it later). Saying that, I made it last week and ran out of eggs (shock, horror) and it turned out fine. This is such an adaptable and simple recipe, I think everyone now has their own ‘version’.
Hi Libby, if I don’t like mozzarella cheese, can I substitute this with another type of cheese, like cottage cheese or feta cheese or parmesan cheese?
I have made this will Edam and Colby (mild cheeses available here). Feta, cottage cheese and parmesan wont work sorry. Too liquid or too hard.
What can you use instraf of almond meal please? Hubby has a nut allergy.
Take a look in the comments somewhere, I’m pretty sure someone made this with ground linseed and it was OK. Alternatively, make my low carb pizza waffles. I developed them exactly for readers who have nut allergies. Such a simple and tasty recipe.
Thank you so much for the recipes and encouragement. I love your site!
THANK YOU! I’ve made about 20 low carb loaves and they have all gone in the bin. This pizza recipe I made first time and ohmigod! It’s delicious, my T1 GF loves it, which means pizza is BACK!!! Now if you have invested your geniusness in to bread, tortillas and pasta as well, I’d love to know : )
Thanks a ton for this great game changer!
Allan.
Love this comment tonight! I will take your advice and invest my geniusness into more bread and tortilla recipes. I have a basic skillet bread in my Low carb Starter Pack and a wrap recipe here. Good luck and enjoy, my friend. Now go and try my keto waffles and see why another reader named me the waffle goddess! Love my readers, you are simply the best x
I love this recipe!
How many slices in your pizza?
I want to calculate my macros.
I ate 1/2 of the whole recipe.
The recipe states serves 6 slices, nutritional info is per slice.
Fantastic! We loved this pizza dough!!! Kiss kiss, hug hug!
I was wondering if I could use the dough to make a quiche crust? The if so, would you recommend pre-baking it?
Thanks! Love your site.
A FatHEad crust would be amazing. I would pre bake it for 10 minutes so the quiche mixture doesn’t make the base go soggy (I do this for my spinach and feta pie base). I’m so glad you have found my website and are loving my recipes, welcome.
Hi Libby, what size of pizza pan do you use to make this? I am thinking of buying a pizza pan just for your recipe. 🙂
I just use baking trays (some call them cookie sheets I think) lined with the baking paper. I have a pizza stone but gave up using it as it was so heavy to use. I make FatHead pizza round or rectangle. I sometimes even make small individual ones so my children can create their own combination of toppings.
HI! Curious if this recipe would work without a microwave – have you tried adapting it?
I have never made it without a microwave as it is so easy, but numerous readers have and had great results. Just pop it (cheeses and almonds) on the stove top and heat together gently.
Thanks, but when you make them round, do you recall the approximate dimensions? I don’t want to buy a pan that is too small.
Sorry, I didn’t measure them. I also make different sizes all the time depending on if I wanted 1 big or two small or even 5 individual ones.
WOW!!! I can’t believe how good this is!!! My husband and I loved this crust! I’ve tried the cauliflower crust. Not a fan. But this one tastes just like bread and you don’t miss the carb crust at all! THANK YOU so much for sharing this!!! I can finally have my pizza!!! I’m so happy!!! 🙂
I made this for the first time tonight for my roommate who is allergic to most grains. She loved it! I wasn’t sure how it would turn out, but I have to say that i’m very impressed! It turned out to be rather bread-like and have a slightly nutty taste which was delicious. I will be making this again in the future, and loved eating every slice.
I used this recipe to make taco shell cup things! Just just them into big rounds and fit over the l bottom of muffin tray cups (not too thick). I added Mexican mince, avo, jalapeños, salsa, cream cheese and fresh coriander to the top. They were amazing!
Ps. Also loved when we made pizzas with this recipe!
Genius idea!!! Thank you Cathy.
I eliminated the rolling out part. I just dump the dough into an 11 1/2 inch pizza pan, wet my fingers, and pat out. Much easier and faster. Love this recipe!
Love it! I adore simplicity.
I don’t have a microwave. Is there a substitution?
I never use the microwave and just put the ingredients in a sauce pan cook over medium heat sturing frequently until the cheese mixture developes a dough like elasticity.
Thanks for your straight-forward reply, Lauren, without turning this into a debate on whether one should own a microwave or not. I look forward to trying this tonight!
I’ve had a terrible day. Not your fault, but was really looking forward to this. Used up the last of some of my seasonings and the whole thing stuck to the bottom of my parchment paper. I even sprayed it with Pam olive oil spray. I’m just fighting back tears as I try and peel it off and have nothing but strips and crumbs and the paper taking half the layer with it.
I’m so sorry to hear this. Did you use the non-stick baking paper you would usually use to line baking tins with? I hope you managed to save the scraps and make a ‘deconstructed’ pizza with it. I hate waste and can always think of somehow to use up a recipe disaster.
The same thing happened to us. We used nonstick parchment paper and managed to pry off enough pizza to decide to try again since it was good! Next time, we’ll use a silpat nonstick baking mat under the base.
Parchment paper, not wax paper. I think you used wax paper.
Ayup! That’s what I just did… I figured parchment paper was an Aussie/British use for wax paper. It says “non stick baking”… oh well. Making it into a big pizza ball. 😉
any way you can do this w/o cheese?
Sorry, no. It is too heavily based on cheese to replace it. Possibly try my keto waffles but don’t add sweetener or vanilla and add salt and rosemary for example to make them savoury, then add your choice of toppings and bake until golden. Yum.
For those with dairy allergies, try goat’s cheese. Not as successful, but works. I also cut down on the cheese but add coconut flour to the dough mix (quarter cup). It makes the dough a little softer and lighter.
Hey thanks Peter. Great ideas. I would never have thought of these alternatives.
This? Was UNBELIEVABLE. Will definitely make again. In fact, I am debating making another batch or two right now to freeze for easy lunches.
My imagination is running away with me now. If I were to spread cinnamon (and stevia?) on it and roll it up like cinnamon buns, would it turn out…?
No need to try that, here’s my recipe for low carb cinnamon buns already. Enjoy Anna 🙂
I see measurements in the dough and cinnamon filling but not what the ingredient is for that measurement. Can you please specify?
I would love to try this! Could I substitute cashew flour for the almond? I have a high sensitivity to almonds and can’t eat them.
That might work, the difference in carbs (cashew are the highest) may affect the pizza dough slightly in texture. Come back and let me know how you get on.
I am about to make this life saving recipe for the third time. I am making batches and slicing them in servicing sizes for times when I crave a slice of pizza. I store in a Ziploc. This thin version tastes just like a slice. So flavorful! I love it more than real pizza. It’s also so filling. Last night I took a slice and added a cream cheese schmear. Boom! It was a bagel! So many healthy options.
Genius idea Jeni! Love it.
Hope this is not a silly question but how do adapt the recipe to make the thicker based version?
There is no such thing as a silly question. If you are thinking it, no doubt many others are too. I would just roll it out to be thicker and bake for a little longer so it goes crispy on the outside. Still bake it on both sides too so it browns nicely on both sides. It may not end up being as sturdy as a crispy base, so you may just have to eat it with a knife/fork – but it would still taste incredible.
Hi All,
I cannot wait to try this recipe, as-is, for myself!
But I do have a question, for my mother, who cannot have dairy, does anyone know of a modification that can be made, so that there is no dairy? For example, can we substitute some type of Vegan cheese in the recipe?
Hi! I haven’t tried it, but Daiya brand vegan cheese is very good at getting melty and sticky and I would guess that it would make a great substitute!
I just made this and used about 2 tbsp tomato paste, ground pork, salt, rosemary, garlic powder, onion powder, a little bit of spinach (the frozen chopped kind), homemade pickles, and sauerkraut. Best damn pizza I’ve ever had!
Awesome, love this review.
I was wondering how this pizza could only be 4 grams of carbs? All the other LCHF pizza doughs I saw online were much higher in carbs, like 14 grams and higher. Is the 4 grams including the toppings or is that just the dough? And is that for one slice? I’m super duper excited to try this pizza, it looks awesome. Thanks for sharing!
The recipe states that is is just for the pizza base. as everyone tops their pizza with completely different toppings and amounts. The pizza serves 6 so it is 1/6 of the pizza (generally two slices the way I cut it). Enjoy, it is amazing.
Actually if you look at the ingredients I am pretty sure the carb count is for the whole pizza base. It says servings = 6 slices. There is no way that the above ingredients add up to more carbs even counting fiber.
No the carb count is per slice. The entire pizza base is 23.9g total carbs, 9g fibre. The carbs are predominantly coming from the almond meal/flour and a smaller amount from the cream cheese.
Thanks so much for this recipe. Are you able to minus the fibre for the total carb count in the nutritional info?
I can only show the total carbs and the fibre in my panels. If you want to calculate net carbs, then yes, you simply deduct the fibre from the total carb content.
I don’t have a microwave as it destroys any and all nutrients in a very little time. how would I prepare it then??? thx
Yeah, that’s just not true.
Get a microwave as that is a myth. If you cook vegetables in water it loses some of the nutrients, and if you cook food for too long, it will do the same. However, because microwaves work at a lower heat, they actually help to preserve more nutrients. At the end of the day, the amount of vitamins and nutrients saved or lost during any and all cooking techniques, are negligible.
I don’t have a microwave either and the reason for this is space – I really don’t have any space, so it’s no option to just get one. So is there any possibility to prepare it in the oven?
I just made this for the first time and also don’t have a microwave for a number of reasons but mostly because I don’t have counter space. I mixed everything really well with my kitchenaid mixer (using the flat beater) and completely skipped heating the cheese mixture. It turned out beautifully. I honestly don’t think heating prior to baking is necessary.
Heat the cheese in a small saucepan.
Hello! My husband and I made this tonight. First attempt and it turned out AMAZING! Truly one of the best crusts ever! I would prefer it to my usual homemade dough. Thank you so very much! All kinds of ideas now for what to do with this amazing crust base!
No kidding. 20x easier than making traditional dough.
Can I replace the almond flour with coconut flour?
Just made this for myself, came out really well! I missed one step where you heat it again for 30 seconds after mixing it. It wasn’t as crisp as I would have liked, but I’m not complaining.
Just curious, every tried to bake this like a loaf of bread?
Too dense, there is no yeast to make it rise. Maybe more eggs?
Would you be able to break down the 16.8 grams of fat please. There is trans fats in cream cheese and was wondering if you could replace with something else? Thanks!
I just leave out the cream cheese all together and the pizza turns out great. Make sure you flip the dough and brown the bottom.
Made this for the first time today. Grilled chicken, bacon, caramelized onions, jalapeños, cheddar, and buffalo sauce. It came out PERFECT!! So happy you shared this recipe, and psyched that I’ll still be able to eat pizza on keto. Thanks!!
Almost every low carb concoction I have tried has ended up being gross or weird but this was awesome! It’s like some type of sorcery! I thought for sure microwaving a bowl of cheese would be a bad ideas but I was wrong. It was very easy to make and all I added was some garlic powder. Yum! Thank you!
Well I was born on Halloween, so maybe I have somehow created some type of low-carb sorcery indeed 😉
When making the Fathead pizza dough, can you substitute part of the mozzarella with something else? I am not a big cheese fan and that mozzarella flavor just seems overpowering to me. My husband on the other hand, LOVES it.
You could try a milder cheese such as Edam, just have a play with what you prefer. You can also add flavourings to the base when mixing it together. I tend to add a tablespoon of dried rosemary to my mine, that might help dilute the cheese taste for you. Or perhaps garlic, that would be amazing.
Can we use coconut flour instead
Yes, I have successfully made this with 1/3 cup coconut flour, even less sometimes.
Yummy recipe!
BE SURE TO USE WAX PAPER ):
I used foil and pam spray and wasted over half of the pizza because it stuck, I was heart broken haha. I’m going to try again after I go to the store and buy parchment paper.
Thank you for the recipe with such great instructions. I’ve been dying for pizza!
My picky super fiance even ate it and said it was good so kids would probably like it too.
Actually wax paper isn’t meant for baking! 🙁 use parchment paper. The wax will melt in the oven and stick to your pizza
I can’t believe how easy this was to make. And very tasty. Thank you.
THANK YOU!! I made this for the first time today at the suggestion of a friend. It is by far the best pizza I have ever made at home. We enjoyed it so much we made two more crusts and cut them in small pieces to use as “crackers” for dips and spreads.
Delicious and satisfying. It felt decadent, like we were eating something we shouldn’t.
Yes! I make the dough all the time and just cut it into squares for use on sandwiches. I cook for 7ish minutes when I do this.
Interesting that everyone calls this Fathead dough but when I went to Mr Fathead’s website, he says he feels bad because the recipe is actually this gal’s…
Loved this recipe! HOWEVER…I didn’t have almond flour on hand. I substituted for coconut flour (same amount) and added two more eggs. Made an excellent crust with the exception of the coconutty flavor…but in a pinch it works beautifully!
Hi All,
I cannot wait to try this recipe, as-is, for myself!
But I do have a question, for my mother, who cannot have dairy, does anyone know of a modification that can be made, so that there is no dairy? For example, can we substitute some type of Vegan cheese in the recipe?
We’ve tried Diaya non-dairy cheese as a replacement for regular cheese. No luck. We are still searching for a non-dairy cheese we like.
You can use any type of aged hard cheese – asiago, parmesan. In the aging process the lactose goes away. My MIL is lactose intolerant and she can have these cheeses. Hope this is what you mean when you say your mom can’t have dairy.
WTF!!!! How can EVERYONE have all these wonderful reviews of this pizza crust and mine be so totally off? is it because I doubled it? Are my eggs too big? Is my microwave too powerful? The dough was way too sticky to work with, I added tapioca flour to try to get it to more of a thicker consistency so that I could roll it out. My entire kitchen, and my clothes are covered with tapioca flour, every utensil in the kitchen is dirty, every bit of counter space is full, and it looks nothing like the picture. My family is starving and my dog is hiding under the table. The first pizza is in the oven now, so IDK if it taste good and was worth all the trouble yet, but I will report back in a few.
It sounds like there is a problem with the cheese. Did you buy the pre-shredded mozzarella? Did you add the almond flour/meal? You can blame the tapioca flour for all that mess. My kitchen is spotless after I have made Fat Head pizza – yay no more flour and no more flour dust to deal with. Let’s see if we can figure out what went wrong. Definitely and ingredient failure, not your fault.
Yea i just made it for the first time and didn’t even use a microwave(steel bowl over large pot of boiling water)
Mixed it all up nicely and plopped it down on parchment and it rolled perfectly
This pizza is absolutely amazing! I used pre shredded and it was fine, was I not supposed to?? Lol
This is saving me and the wife
We are on low low carb diet and this is the game changer!
Made this tonight! Wow so easy and so good, followed the directions to a “t” and it came out perfect!
OMG YUM!! Even my picky husband liked it! I will definitely be making it again, but will be prepared to add at least 1/2 cup tapioca flour and more for rolling. I always am a messy cook, but when not prepared, even more so!
Cover the soft dough with clingwrap and roll out. It rolls out very thinly which means you can use more topping!
The pizza was absolutely perfect until I went to take it off the wax paper. No go Jo!!! It stuck! I peeled off every little piece and ate it anyway. It was Delish!!
Parchment paper is what it calls for not wax paper. That should do the trick ?
Mine still stuck with baking paper 🙁
Tastes amazing though. Just peeled add i ate lol
I greased with soft butter both papers (regular baking paper) first before rolling – incase it would stik and it didn’t 🙂 It turned out to be perfect crisp and tasted wonderful <3
Ha! this made me laugh, as I’ve totally confused wax paper and parchment paper before as well. Never making that mistake again! LOL
I made this same mistake just a few days ago. Whoops!!!!
Made this for supper tonight. Quick and easy. So yummy. Had a bunch of young adults over and they devoured it.
I will be making this again.
So last night I made the caveman balls with no such luck in good texture and wasn’t a fan of the taste. But tonight I made this pizza and holy moly was it amazing!!! My husband and I couldn’t just have 2 slices each – we def over indulged and finished it… but it was absolutely fabulous! And something that was so easy to make! So thankful to have found this recipe and site for when I have a hankering for something as amazing as pizza!
Guess i used the wrong paper because the crust stuck to it? but it was still good. ?
Tip for people who don’t have parchment paper. We don’t find that in our country easily, just poor quality wax paper. Roll your pizza base out on plastic wrap on a plate first. Pop it in the freezer for 5-10 minutes to cool. Then transfer it to wax paper. Doesn’t stick! 🙂
I put the wax paper and tray on top of the plate with the base in it, and flipped it over so it wouldn’t break. Peeled off the plastic wrap, then popped it in the oven. Hope that helps!
Made it this past weekend and it was awesome. Instructions were easy to follow and the hardest thing was remembering where we stored the rolling pin. Pepperoni, pancetta, black and green olives, red onion, tomato slices, mushrooms, and did I mention more mozzarella? Pizza without the guilt.
This was awesome and so easy to make. Will be making this again, and again. I’m already thinking of other variations I can make out of this.
Also I used parchment paper and it didn’t stick at all.
Is there anyway to make the fathead crust without using a microwave?
I was thinking same thing and saw in comments below someone mixed it in steel bowl iover pot of boiling water.
I am wondering the same thing.
I used a bowl over simmering water as you would melting chocolate. Just make sure water does not touch base of bowl, it worked great and you can better control the cnsistency. I used a spoons to stir and scrap bowl to make sure all is blended and somewhat melted. After making one, use same bowl and make another as the first is baking. Awesome crust!!
You could warm up the cheese over a double boiler until melted.
I melt it in a Pyrex bowl in my toaster oven (on a low setting). You have to watch it, and it takes longer, but it works great for those of us sans microwave. 🙂
Tasted good. Surprised when it puffed up in the first baking. Seemed more like an omelet. Good tho. Is that normal?
It can happen if you don’t make fork marks all over the base. It soon deflates when you spread the tomato paste all over it.
I don’t why I had so much trouble making the pizza base the first time… it all stuck to the paper and was just a disaster! After several months I decided to give it another try as most people seemed to rate it a great success!! This time I read all the pre conversation on the recipe page and noted important points on my printed out recipe, and then studied all the readers’ comments and printed out the process photos… and measured / weighed everything to the exact grams and… it went like clockwork and is just amazing… so amazing that I immediately made another batch of pizza dough and baked rosemary, salt and black olive crackers!!! SO happy to be able to have homemade pizza and savoury crackers again after eight years!!
Yay yay yay. I am so happy to help you re-introduce pizza back to your meal plan after the long pizza drought you have been through. I wish more people would read all my tips and tricks, it really does make the world of difference. Well done and get ready for so many more recipes with the infamous Fat Head pizza. 🙂
And last night I used the pizza dough as a base for our old time family favourite… Silver beet Pie or what my husband refers to as “Cowdung Pie”… it is his favourite and he thought the Fathead Pizza Dough worked really well in place of traditional flaky pastry 🙂
Made today. Yum! I added some Italian seasoning and oregano to the crust, along with onion and garlic powder. D-LISH!!
Hi, I did try this recipe after all the comments & I did read quite a few but not sure if anyone else has had this issue…I found it too cheesy. I like cheese but I found it overpowering. Is there any suggestion on brand used (in NZ) or how to maybe lessen the amount of cheese used (I.e increase almond meal?). Thanks, your help would be much appreciated
If you decrease the cheese in the crust, you’ll want to increase the egg and almond flour proportionately, and you might get an eggy flavor? Experiment and find out what works for you.
Did you use mozzarella? The first time I made it I used tasty cheese as it was all I had in the fridge and it was so strong we couldn’t eat it!
I tend to use cheddar in my pizza crusts, so that the mozzarella is not overpowering. I have found that the difference in cheesy taste is enough that neither is too overpowering.
Can this crust be frozen?
I would like to know as well!!
Hi I have just made this dough for curried mince pies and it was DELICIOUS Thanks so much.
If I could ask…what is a curried mince pie? Sounds great and could you please share how to make it? Thanks!
Made this the other night, to say I was impressed would be an understatement. I will never go back to the old recipe
Hiya folks.
I cant tolerate cows milk so Fat head pastry is unfortunately a non starter for me. Just wondered if any body had found a goats/sheep milk alternative to Philadelphia??
Thanks
chevre?
Hi, I had the same issue and until recently wasn’t able to find the dairy free versions that were also low carb. But, I just adapted this to make without dairy —– and it was incredible! I used Go Veggie vegan cream cheese with coconut oil (the best vegan cream cheese that I have tried so far) and I mixed it with Lisanatti almond milk mozzarella cheese. On top, I mixed Follow Your Heart Mozzarella cheese (I just didn’t have enough of the almond milk cheese) and Kite Hill almond milk ricotta on top of tomato sauce —- oh my, it was AMAZING!!!! Hope that helps!
Hi, in the past, I’ve substituted avocado and avocado paste for cream cheese, although it may sound strange. You won’t want to microwave the avocado, but mix it through afterwards. You can also skip it all together! It’s quite a flexible recipe to be honest. (The dough may come out slightly green or brown, but don’t fear) 🙂
Is it 200 calories for the entire crust? or per slice?
Per slice (makes 6). You wont be able to have more than 1 or 2 because it is so filling.
Just wanted to say thank you for the recipe. This is the first time I’ve made pizza or posted a comment but having just finished one slice, so filling, I felt I had to say how easy it was to make (with my daughter), the smell whilst it was cooking was amazing and is without doubt the best pizza we have tasted. Looking forward to making again with different toppings and to another slice later!!
Hi! This is the first review I have ever written, I am new to keto only a couple weeks in and I have scoured the internet for recipes to replicate my favorite cheat foods. This recipe was incredibly easy. The smell coming from the oven amazing! The finished product- I really can’t believe it! Followed exact steps above and had no issues. I rolled the dough out with my fists and it was still very simple. I added fresh mozzarella and low sugar vodka sauce with fresh herbs. Thank you so much!!!!!! My keto experience has been amplified there’s no need to go back to standard junk food! And I feel great!
Awesome Christie. I am humbled that I have been the lucky one to receive your very first review AND that is was a superb one. Welcome to the amazing world of low carb and keto cooking. There is no turning back 🙂
I tried this for the first time yesterday and it was fantastic. My only problem was it didn’t rise at all. Stayed paper thin.
Any help,
That’s fine. Fat Head generally puffs up a little, then deflates to a nice thin and crispy base. If you want it puffy, you may have to roll it out thicker, but then it will probably stay a little softer so possibly more difficult to pick up.
I also tried the Fat Head pizza based for the first time yesterday! Unbelievable soooo good, husband couldn’t tell it was low carb he said it tasted really good. It was quick and easy to make.
Thank you so much
Hi there, can I cook this base until crispy and leave it for a few hours and add the toppings later on in the evening for dinner or do I have to cook the base and add the toppings straight away? Thanks
Yes you could do that. I just do the whole thing at the same time as it only takes a few minutes to heat the toppings but if you have more time in the day to make the base, then that makes perfect sense. You could even make two. Some people here have frozen the baked base successfully then defrosted it while the oven is heating up, heating it again before adding the toppings to ensure it is crispy again.
Can someone help me out with the nutrition facts. I just started the keto diet and when I enter the ingredients and all the other information, the amount of calories and servings are confusing. The nutrition facts that you have up now say that there are 4g of carbs per serving, is that per slice?
Yes, that is per slice.
How many slices per pizza from one batch of this dough?
Recipe says serves 6 slices.
I could only find coconut flour at my grocery store – will that work?
Coconut flour and almond flour are not directly interchangeable (read this post) but I have recently been experimenting and in the recipe notes above, you will see “Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.”
Hi, I don’t have a microwave, what’s the best way to substitute this when making Fat Head Pastry?
If it were me, I’d probably toss everything into a pot and stick it on the stove. Stir until the cheese has melted and everything has blended together.
Seriously better than my carb loaded traditional crust. I’m in love! And it was fun making the dough in the microwave 🙂
How can I make this for someone with a nut allergy
Take a look at the recipe notes, I have now devised how to make Fat Head pizza using coconut flour. This article might help also for those with nut allergies. I’m moving towards coconut flour, and starting to make recommendations for using alternatives in recipes.
My nut allergies include coconut and of course peanuts too. What other options do I have
Are there any seed flours you can tolerate? How about sunflower seed flour or pumpkin seed flour? They would work, albeit with a different flavour so add plenty of seasoning and herbs.
Almond flour
garbanzo flour could work for you
Someone mentioned Lupin Flour.
What about green banana flour?
I don’t know how everyone’s having crumbling issues? I followed the recipie and my dough was perfect!
Mine was sticky and did not roll out just started to seperate and spread w jagged edges
Is it possible to take the dough ball, cut it into 6-8 chunks then either roll or flatten out with a tortilla press really thin and fry them in the pan until light brown on both sides like a tortilla?
Or, better yet like a pita? Yummy!
YES YES YES, what an awesome idea.
Great! Btw, I love the dough as I made pizza and crackers yesterday.
Just tried the fat head pizza for the first time. Worked very well. Excellent idea!
If I freeze it, what temp do I bake it again to reheat?
The same as it is to cook it, it needs to be hot and crispy.
Hi Libby, how do you get the base crispy? I’ve made the fathead pizza ,rolled it out ultra thin, it was firm but not crisp.
Kindly advise
I turn it over so it bakes on both sides. Works a treat.
Love the taste of fathead pizza and crackers! How do you stop it sticking to the parchment? Thanks!
Even with non-stick baking paper, still sticks…
Mine stuck too!! I baked it on tinfoil and it was stuck like glue – it did crisp up but when I added sauce it got soft again. 🙁
Never use tin foil. It will stick like crazy (as you sadly discovered). Always use baking parchment. Works like a charm and comes off every time.
I used foil on the bottom but sprayed it with generous coat of cooking spray. No sticking issue but the bottom of the crust was a little oily.
Use a silicone baking mat instead and it will never sticks, it’s great.
You had me at pizza! 🙂 Seriously, this pizza crust is da best! Thank you Libby! You have saved my low carb life!
Is that 4g carbs for the entire Pizza Base?
4g total carbs per serving – serves 6.
I am excited to try this today. I would like to make 6 single serve personal size pizza crusts. Can the dough be frozen? Or should I bake all six and then freeze in a large ziplock? Just need something easy for 1 person. Thank you.
I would cook them first then freeze in individual ziplock bags or one large with pieces of baking paper in between to make them easy to remove. Freezing uncooked cheese will just make it go hard and brittle.
I made a triple batch and froze half. Take it out in advance to thaw. No issues
Would it need to be rewarmed before before rolling out after thawing?
I cannot even type out how good this is I was craving pizza so bad thank you!
Hello. In regards to nutrition facts, if we are making this for 6 servings (3 slices each), is it 4 carbs per slice or 4 carbs for the whole 6 servings?
The recipe makes enough Fat Head pizza to serve 6 people. So it is 4g total carbs per person (i.e.: the entire pizza would be 24g total carbs).
I was thinking of replacing the cream cheese with ricotta has anyone tried that yet?
I did this over the weekend because I forgot to buy cream cheese – ricotta worked well but we ended up eating it with a knife and fork- I think the extra water content stopped it from crisping up right in the middle.
If I had cooked it longer, I think it would have cooked right through to the middle. I found the dough even easier to mix up and roll out with ricotta in it… I would do it again!
Why? It’s 2 tablespoons of good fats and great flavour.
I am sorry to undermine the whole premise of your website in a single comment, but vegetables ARE carboydrates!
Yes they are and we celebrate using lower carb vegetables. We are low carb, not no carb 🙂
Made this today and I’m in love with this recipe! Tastes so awesome and recipe was so easy to follow! Topped mine with diced tomatoes for the sauce, grilled chicken breast and bacon YUM! Thanks for a great recipe!!
Duh. seriously newb. It’s low carb not no carb
And are PREBIOTIC carbs — dietary fiber is a much different carb than sugar or other highly refined carbs, in terms of human digestion & metabolism. Even though broken down into the same chemical components eventually, the complex carbs in veggies require a more complex process of digestion, and in that process, feed desirable gut bacteria. Don’t be fooled by overly simplified definitions or classifications–it’s physiological processes that impact our health!
I made this with a bit of flax added as well, I used olive oil to keep it from sticking to paper, turned out great!
I wasn’t feeling pizza so i took half of the dough, rolled it out really thin, flipped into halfway through baking to get it extra crispy and then added 1/2 a minced garlic clove and topped with a bit more mozzarella! Delish! Currently making crackers with the other half of the dough… love this recipe
They do make mozzarella from goat’s milk, you know. You just have to look around for it. In a worst case scenario, you can make it yourself, too
They do! Whole foods and natural grocers have it.
I only have an 8 inch (or so..) pizza pan at home due to the fact that my oven is broken at the moment and I have to use a toaster/convection oven to bake something (ie cook in the oven). How many 8 inch pizzas does this recipe make? (Would you happen to know?)
The store has Almond Flour and Almond Flour/Meal… i see both options on this fathead recipe depending on website I go to… is there a difference for this recipe?
You can use either for this recipe. It is quite forgiving.
My parchment paper stuck to the crust. Unable to peel paper off
Sprinkle some almond/coconut flour on the paper before putting the dough on it.
I JUST made this, and it is AWESOME! I added some garlic and basil to the dough and it’s yummy! Thank you!
I just threw all ingredients into food processor (thermomix) and mixed until a nice dough. I also pre cooked my meats and for good measure threw in the olives and pinapple into the frypan. Only topping placed on base unheated were the anchovies and cheeses. Even the tomato paste was zapped in microwave for 45secs.
I used non stick baking papet and i didn’t bother rolling dough out. I just pressed ot out with hands as it was a touch sticky and soft.
I also used a small snack tub (just under 2 tbsp) of Philadelphia spreadable cream cheese at room temp instead if cream cheese. That probably helped the dough to be a bit sticky and pliable.
Definitely a winner in my books!!
Hi, I absolutely love this recipe. Made for the first time and my family loves it too. I decided to give your blog and this recipe a shout out in a blog post I wrote. Keep those recipes coming!
Thank you for this recipe. 🙂 So if I use coconut flour as the flour instead of almond, will it have a coconut flavor? In other words, will it taste like pizza or will the coconut flavor be weird? Thanks!
There is a very very subtle coconut flavour but I always add herbs such as rosemary or garlic to the base anyway, so the coconut become overpowered.
In response to Jackie, I cook with coconut flour all the time and when using it in recipes like this, the added herbs cover up any hint of coconut taste. We never taste coconut in our pizza. Coconut flour is very fine so you don’t get the smell and taste like you do when cooking with regular shredded coconut. I hope that’s helpful to you!
I know some people are saying they either don’t taste it or don’t mind it and some people actually enjoy it. I personally have a dislike for coconut flour and can taste even the subtlest amount in whatever was baked. I love Thai coconut curry but I think anything with coconut flour is awful.
I just made this this morning. I used the coconut four option and added garlic powder and parsley flakes. I portioned into 6 dough balls and pressed them out with a tortilla press and flipped them 1/2 way through baking. They came out perfect! I couldn’t wait to try one, so I made a “breakfast” pizza by topping one with an egg and some green chile. Delicious!
Sounds great
A tortilla press! You are a frickin genius! I love my tortilla press bur for some reason didn’t even think of using it for this! But I will now!
I have tried this 3 times now and every time I follow the recipe to a T and it comes out soggy (the dough). It is not dough consistency, rather very sticky. What am I doing wrong? Help!!!!
I think you must have the wrong cheese. I buy the pre-grated/shredded mozzarella. Perhaps you are heating the cheese too long. It only needs to be warmed enough to mix, not melted.
I have also noticed if you don’t use full fat cheese that the dough can be soggy.
With keto you should always use full fat cheese. The lower fat cheeses are higher in carbs and despite what you have been brainwashed into believing for decades, fat is not what causes high cholesterol; it’s carbs!
This is the first low carb pizza my husband liked so I will be making it again as well as the nachos. I followed the directions, and it turned out perfect with a thin, crispy crust.
This recipe is amazing! And the last thing you need is another positive review but I thought I’d add some tweaks that I use.
Before microwaving, add your spice combination. Here’s mine:
1/2 tsp salt (optional depending on your choice of cheese)
1/4 tsp fresh ground pepper
1/2 tsp garlic powder (I like garlic….use less if you want)
1 tsp rosemary
Do it before microwaving to ensure that the spices are evenly distributed throughout the “dough”. Don’t worry about being gentle with the “dough” after microwaving. It takes some aggressive mixing to get the egg incorporated throughout.
POKE HOLES all over the dough with a fork. This is an important step! Forget it and your crust will bubble and stick to the paper.
Cook in the oven for 7-8 minutes at 425 degrees, then flip and cook for another 5-7 minutes. Use immediately or put in a zip lock in the fridge. I usually divide my dough in half and make two 10 inch crusts at a time because that makes thickness crust for me. I cut it into six slices. 3 slices make a great serving for me….if I can stop myself from eating them all.
Add your toppings. Crank the oven up to 500 degrees and heat pizza until cheese just starts to bubble.
There is nothing like fresh hot pizza straight from the oven. Enjoy!
What measures do you use to divide the dough in two to make 2 10″ pizzas?
Hi, I’m excited to make this crust! But first, I need to know if it can be frozen for later…?
Yes some people have cooked an extra crust and frozen it, ready to add their favourite toppings.
HI! How can this be made without a microwave? I’m sooo excited to try it!
Easy peasy – just gently melt the cheeses together in a pan on the stove top. Enjoy 🙂
Made the pizza for the first time tonight for my husband and I ended up we had a couple of slices each and the rest was polished off by my son and his girlfriend. So good I cannot wait to try some of the other recipes.?
Can you make this without a microwave?
yes you can. I don’t own a microwave and made this last night. you can either leave the cream cheese and shredded cheese out long enough to warm up on their own or, what i did, heat a pan of water on the stove and put a metal bowl or another pan on it over the simmering water and let that gently heat the cheeses. Let them warm a little to soften and start mixing them with a fork. Add the almond meal and mix. Remove from heat and then mix in the egg. I find this method safer than putting the cheese directly in a pan on the stove, you can’t burn it or over cook the cheese before you finish making the dough.
thank u fur helping out the non-microwave users! but omg what a palaver, i ll give this recipe a miss
I used to be an expert pizza maker at home prior to going to Keto. So a few tips from a pro: use a baking steel it’s way better than the stone or baking sheet and will conduct heat more evenly due to its radiant properties. Also if you use the baking steel you will not need to pre-cook the dough I do not and it comes out perfect every time. I roll the dough out between two parchment sheets and then I take one layer off and I gently remove the thinned edges and make an actual crust edge around it so I don’t get burnt edges that no one wants to eat. I also cannot stress how important it is to preheat your oven prior to baking. With a baking steal it holds the temperature much better because it is a quarter inch thick sheet of steel in your oven. It really makes all the difference in the world. I do not punch holes in it and my Dell never sticks to the parchment paper. I use Rao’s pizza sauce about 2-3 tablespoons and then spray it with an olive oil mister. Then just enough grated cheese so you can still see the red below it I usually add pepperoni and a sprinkle of onions. For the crust I find dried rosemary just a pinch is enough along with some garlic powder and salt If you have fresh basil add it only after the pizza is done and remove from the oven otherwise it is worthless and will shrivel up and burn with no flavor. This recipe has save me and allowed me to continue with my pizza skills which makes me happy. My whole family enjoys this pizza which is unusual, because I used to make the real deal all the time and they were used to that and I do not even hear a peep when I serve them this. My kids really like it.
Jeff I just followed your advice about the baking steel and didn’t pre-cook. I also raised the crust like you advised, and didn’t poke holes. It was to die for!! My son has always been “meh” (at best) about home-made pizza. Tonight he asked if we can have this again tomorrow. Winner!! Our pizza Fridays have been saved!
How can we make the dough rise?
It puffs up all by itself which is why we make fork holes all over the base so it crisps up nice and evenly. It also allows any air holes to escape. Fat Head is really perfect as a thin crust pizza.
Hi. I am looking on amazon and they have pizza baking steels and also cast iron pizza pans. I like the cast iron because it would be easier to lift out of the oven with the handles….but would cast iron be as good as a baking steel pan in your opinion?
What is the difference between poking holes or not poking them?
Am i insame, but why are there 2 measurement amounts for each item? Which is it, 8 oz or 2.33 cups??
Because I get readers complaining my measurements are not in cups (for US readers) or weight, which is more accurately used by the rest of the world. They are one and the same. So I add both to keep everyone happy 🙂
I’m still confused. 6 ounces is 3/4 of a cup yet the physical measurement of the cheese is 1 3/4 cups – which would be 14 ounces.
170g = 6oz which is the weight of 1 and 3/4 cup shredded cheese
6oz is a measure of weight.
1 3/4 Cups is a measure of volume and a liquid measure.
One cup of milk which is 8oz, doesn’t equal 8oz of weight
1 cup equals 8 FLUID ounces–not the same as 8 oz.
As HabMan explained, one measures volume, the other measures mass. Two different properties.
BTW, many thanks for posting both, Libby! I prefer using measurements of mass but am in the U.S. and appreciate being able to convert to equivalent volumes when packaging offers only one or the other.
And we thank you for that Libby!
Fathead pizza, the best pizza in the world! What more can I say? The versatility of the dough is incredible too, have used it for so many things! A++++
How do we get the dough to rise?
The egg will cause it to rise a little during baking, but it will be a thin crust style pizza.
It doesn’t rise; it is a crisp, thin crust.
I used a pack (150 grams) of American cheddar cheese instead of the regular cheese and i used no cream cheese, it came out wonderful. If you add 2 eggs instead of 1 it’s more fluffy.
How its the texture and dough without the cream cheese and more eggs?
Thank you so much. I was recently diagnosed with gestational diabetes and have had a very hard time keeping my sugar levels balanced. This is the first time in a week that I have felt completely satisfied. AND bonus my kids…which are impossible to please at dinner all loved it! They kept asking, “are you sure this pizza is different?” so so good. I can’t wait to try the crackers and taco cups. Thank you for giving me something tasty. I never realized how important food was to me until I couldn’t have what I wanted. Thank you thank you!
This is so lovely. i had GD three times, each time with awful control as I ate wholegrain bread, pasta etc. I wish i knew then what I know now. And big hugs to your kids, I love hearing kids enjoying home cooked real food dinners 🙂
I’ve skimmed through the comments and couldn’t find this question: does the shredded cheese need to be pre-shredded, or would it turn out the same if I shredded it myself from a block? Not sure if the consistency would be the same since the pre-shredded stuff tends to have a coating of some sort …
I shredded my own and it turned out great. Used a double boiler to heat cheeses and flour
Thanks, you answered my question- how to make this recipe without a microwave oven. (I prefer not to use one.)
And I just plain don’t have one 🙂
Pre shredded cheese also has extra carbs from starch so i don’t understand why it’s even mentioned here. Save yourself the money and carbs and shred your oown cheess
You are actually better off shredding it yourself because store bought shredded cheese has a little bit of carbs in it. They use some anti caking ingredient. Check the label of a block of mozzarella vs shredded Mozzarella. The block will say 0 or less than 1 g of carbs; the shredded is 1 or 2 g of carbs per ounce.
Some companys actually use saw dust to keep the shredded cheese from sticking back together.lol
I grate my own because I have been unable to find whole milk mozzarella already shredded. I used the specified amount in the recipe and it turned out fine.
Why on earth would you encourage microwaving ingredients during process of preparing recipe, you’ve just depleted most of the nutrients in this once healthy meal.
::citation needed::
Myth. Microwaves do not destroy nutrients more than any other method lf cooking- the heat does that it doesn’t matter how it’s applied. I’m pretty sure ?
You are correct. Actually the length of time heating affects this also, so microwaving actually retains more nutrients then slow cooking something due to the reduced cook time. There are other problems with microwave cooking though, such as dehydration of food.
TELL IT LIKE IT IS LOL, microwaves are fine ???
But I don’t own one so what are other options? 🙁
Hey guys and gals! It seems as if I’m doing something wrong with this. The dough keeps sticking to the parchment paper after I roll it out and also after it’s baked into the bottom of the crust. Any suggestions!?
Same here. I’m going to try just rolling it out on a greased sheet pan next time. I left about one whole slice worth of crust stuck to the paper after baking (but I scraped it off and ate it anyway).
I had the same issue. try using less (much less) credit cheese. I actually used no credit cheese today (I forgot) and it turned out much better. the dough was more like real dough. hope that helps.
Which flour did you use?
I used a little coconut flour over parchment to prevent sticking like u would with normal dough..
I used a cooking brush to lightly coat the parchment paper with extra virgin olive oil (both sheets when rolling the dough out) no sticking whatsoever – it worked beautifully.
Try leaving it on parchment while baking: roll between two pieces of parchment, take the top sheet off, then slide the bottom sheet–crust and all–onto the pan. Crust shouldn’t stick to this bottom parchment after baking.
As for sticking to the paper when wet, mine did the same thing. I just scraped it off with a spatula/scraper and added it back to the pressed out dough.
One other tip: put parchment on pan, dough on parchment, top sheet of parchment over dough, then use a second pan to rest dough flat. No rolling required, and dough takes shape of pan quickly and easily. Remove top pan and parchment before baking.
Has anyone tried using a silpat/silicon baking mat for the base of the pizza instead? My baking mat usually releases much easier than any non-stick baking paper I’ve used…
When I used another type of parchment paper (more expencive, seemed higher quality) then it worked fine.
Nutrition info is for slice. How many slices are in this pizza? I don’t now how many pieces to cut in to get 1 slice?
Recipe states it makes 6 slices 🙂
But how big do you make the pizza? 10″?
You can make it however big you desire. If you like it thicker, make your circle smaller. Either way, cut in 6 slices the nutritional info will be the same.
I chnaged the amount of slices I was making, but it does not change the amount of coconut flour. Is it substitute one quarter cup coconut flour to one cup almond flour ?
You can replace 3/4 cup almond flour/meal with 1/4 cup coconut flour for each full recipe. If you are only making half a recipe, you only need to add half the coconut flour.
can the crust be made in advance and stored in the fridge till ready to use it?
Yes it can. It can even be frozen then reheated with the toppings.
Oh my hat. This knowledge makes me so blooming happy. Could this recipe get any more perfect? I am so trying this tomorrow night. My husband will want to marry me all over again. Thanks, Libby!
I’m glad to be a provider of low-carb awesomeness and clearly now a marriage counsellor too 😉
I have a pizza attachment for my weber grill can yiibus this dough like regular pizza dough or will high heat burn it
I stored mine in the fridge for several hours, until I was ready to use it, and it was perfect. Just roll it out first and store it on a flat baking sheet until you want to cook it.
Clarification —- can the dough be rolled in a ball and refrigerated for TWO days, then rolled out and baked? I’m meal planning/prepping for the week. Thank you!
This pizza crust came out astonishingly perfect. I followed the recipe to the letter, and lightly brushed the parchment paper with extra virgin olive oil before rolling out the dough. No sticking, perfect texture. Way easier to make than regular pizza dough as well. I don’t think I’ll ever go back to the high carb flour based variety. Thanks, Fat Head!
I have made three batches of this recipe (crackers and pizza) successfully by omitting the egg completely! It turns out crispier this way. The dough is surprisingly easy to work with.
– I have only tried it using the suggested amount of coconut flour, never tried almond.
– My cheese is a finely shredded blend of mild cheddar and jack.
– I use the block cream cheese, versus the kind that comes in a tub.
I think this egg-free version tends to brown easier, but the burnt pieces taste like cheez-its. Yum.
Hope this helps!
Wow, brilliant suggestion. I’ll try that next time and see how crispy they turn out. Thank you.
You’re welcome Libby 🙂
I actually discovered it on accident…was making them half asleep and forgot the ‘egg and herb’ step, haha. Hope it turns out for ya!
Challenge accepted! After seeing the recipe over and over, I finally made it this week and it was delicious! My family orders pizza fairly regularly and I have missed pizza but this was so good that my husband and daughter both said they’d like to have it instead of the usual pizza this week! I didn’t have mozzarella on hand so I used cheddar and it turned out fine but this week I’ll be using the suggested mozzarella.
I ate the leftovers cold with some kale pesto on top and that was also delicious. Can’t wait to make the crackers as now!
Starting doing HFLC with almond flour, then found out I was allergic to almonds! Thank goodness for people like you that help us find our way. Very difficult being a vegetarian too. So glad you had info exchanges for almond flour vs coconut flour!!! Thank you!!!!
Wonderful! I’m so glad you are enjoying my recipes using coconut flour, or a conversion to coconut flour, from now on. 🙂
TRY LUPIN FLOUR
Will definitely this no nuts version. Thanks
Do you sub equal quantities. Thank you in advance.
THANK YOU! Having a pizza and not eating the whole thing is a foreign concept to me. Lupin flour only has 1.5 net carbs in this recipe. If you get 0 carb mozzarella, you’re down to 3.5 carbs for the crust. That gives you plenty of room for the tomato paste, which will add about 12 carbs. That’s a healthy pizza!
For anyone trying this, you might want to decrease the baking time. Mine was pretty well brown by the 12 min mark.
Amazing!!! Had to cook lunch for our farmer boys (one who is gluten free) and had run out of time…but this took no time at all! All the boys loved it and didn’t know it wasn’t a ‘real’ pizza base! Delicious!!! This is now my go to website for everything gluten free!
I was a bit slow to catch on to this, but-Wow! I can see what all the hype is about. This is my go-to recipe now. We made this tonight and my carb loving hubby is a convert ? yum.
Pretty awesome huh? Fat Head is the way to go!
I have been making all sorts of fat head variations and last night made it with Lupin flour which has very low carb as its all fibre and low fat as well. It was very crispy, thin and delicious. We cooked it and topped it off with cream cheese, smoked salmon, red inion, capers and arugula WOW
Can I ask how much Lupin flour you added? And did you change anything else? Thanks!!
I’m going to try this recipe this week for the first time! I’m wondering can I use a mozzarella ball just chopped up finely instead of the shredded mozzarella for the base? Also, is 2 slices really enough for my huge pizza loving husband? Tks and can’t wait to try it! 🙂
I have used a fresh mozzarella ball a couple of times with this recipe. Works great. Like you said, grate ot first–this allows you to mix the almond flour in well.
Great recipe, for any combination of pizza toppings, or for breadsticks (plain or cheesy).
I just made this for the first time and of course I didn’t make it to the exact. I didn’t understand that the whole recipe is for 6 servings. I didn’t roll the dough round and it ended up more square so I cut it in 4 and ate 2. How does a person only eat one slice? That means technically I just ate 3 slices?
Made this for the first time tonight and was fairly successful – I oiled the paper lightly but it still stuck on one side so will oil it more next time. It did however taste fabulous – so delicious after weeks of no bread! I added dried Italian herbs, garlic powder and black pepper to the mix but no salt as I figured the cheese would make it salty enough (which it was).
So quick and easy to do – gonna make some crackers next time so I can eat them as a base for breakfast toppings
try using a “silpad” it won’t stick and you don’t need any oil. I just roll the dough onto to it without any parchment paper under or on top and rolls well no sickness, just thought
sorry no stickiness lol
Wasn’t sticky when I made it and my parchment paper is nonstick
I took a pizza class last month and something that we did in the class might work well on this pizza! We took olive oil and simmered it with garlic just until you could smell it – don’t over cook it! When building the pizza, after putting the sauce on we took a few spoonfuls of the garlic oil and drizzled it over the sauce. OMG it was amazing! The sauce we made from Italian canned San Marzano tomatoes (you can get these in the grocery store!) we used a submersible blender to the tomatoes and that was it! Absolutely delicious! Can’t wait to try this on the Fathead Pizza now that I am eating low carb 🙂
I hate to break it to you, but if you put that tomato sauce on it, it won’t be at all low-carb.
New to LCHF. Is it not tomato sauce used in the example photos for this crust? If so, why are they adding it to a crust like this? Is it the sugar in the tomatoes? Please help me to understand!
Naw. Just read the nutrition label when shopping. Not all tomato sauce are carby. The one I buy regularly has 3g of net carbs per cup. That’s low carb!
What brand is that!
World Market brand vodka sauce is 2g carbs and the Rao’s sensitive marinara is 2g carb. Rao’s basil tomato one is 3g carb i feel it tastes better than the marinara. I buy the world market one because its $5 as opposed to $8 for the raos.
ThereI is a fathead pizza recipe with ingredients if you just google fathead pizza dough.
Untrue. Rao’s tomato sauce is only 3 grams of carbs per half cup. Which is plenty
Walmart’s Great Value brand pizza sauce has no added sugar. If you consider how much a serving is – usually 1/4 cup to 1/2 cup, generally for a couple pieces of pizza you’re talking much less than that. The sauce doesn’t add many carbs at all – likely less than 1 g / serving.
Ooh- do you have the sauce recipe too? Sounds amazing!
whats the trick to it not sticking to the paper end ending up in the bin?
Need to make sure you use baking or parchment paper.
Great recipe! I used parchment paper like said, but still had issues with the crust sticking to the parchment paper. Any suggestions? Cooking spray?
I guess wax paper isn’t the same thing? I couldn’t get it to seperate from the paper, other than that it was incredible how good it came out. YES I ate it with the wax paper on back, wolfed down the whole thing. It was that good!
Wax paper is definitely not the same as parchment paper. Wax paper is NOT oven safe. The wax will melt into your food. You got your fiber that day! When using parchment paper, feel free to use non-stick spray to further reduce chances of food sticking.
Just made this today. I read the suggestion on Fat head and they said to wet your hands to press it onto the parchment paper. That is the key, the parchment paper, it doesn’t stick and crust browns up nice.
just put some olive oil over the top and roll out you dont need parchment paper it doesent stick to my rolling pin.
it doesn’t because of the fat in the cheese. Delicious
If it is sticking to the paper right out of the oven; place everything on a cool counter top for the cheese to solidify a little. Paper will peel right off after a minute or so.
Use a silicon baking mat instead. Don’t roll the dough, just press it out with wet fingers.
Love this recipe, used it as pizza, got the tortilla press out and made shells for taco’s and plan on using it to make nachos.
How did the ‘tortillas’ work out? Did you make any modifications?
Make this recipe without the egg. Trust me on this. Thank me later.
Agreed. Much easier to work the dough without the egg.
Does it bake the same? What about the flavor and texture?
wish I had seen this earlier… very messy
Added more almond flour didn’t change mess
Was so looking forward to pizza but I don’t even think it’s going to bake
One messy job and not cheap!!
What difference does it make?
Made this today. No sticking to paper or hands. It’s pretty good after 5+ months since diagnosed T2 and numerous pizzas parties missed at work.
The only tip I would give is to bake the crust longer after flipping if you prefer thin crust like I do.
Also, half a pizza is about 600+ calories so slow down -it IS very filling because of the higher protein and fat – and have a freaking salad with it. Geez, there’s no health benefit in any diet changes if you consume too many calories. I put 2 pieces on my plate and I’m full after 1 and I am not a small person or a light eater.
How would you do it if you don’t have a microwave oven?
Melt the cheese on a double boiler. I did it like that and it was perfect. Just make sure you use a rubber spatula to get all the cheese out of the bowl/.
I don’t have a microwave and I made it by simply kneading it all together until it was dough-like. Worked well and was delicious.
I have the THM baking blend. Could I use that? Or would it be better just to use the coconut flour (I have straight coconut flour, but no straight almond flour).
In the recipe notes there is the conversion how to make this recipe using coconut flour. I wouldn’t use any other combination of flours as they work completely differently.
So you use 1/4 cup of coconut flour to replace nearly a cup of almond flour? And do nothing else?
Correct! 🙂
Really annoying that you don’t tell us what the ingredients are and how much.. I can’t guess what all those things are in that video.
Most readers complain if I place the ingredients in the video. They tell me they can’t keep pausing the video. The video is purely so you can see the method, then you can follow the written instructions/recipe easily 🙂
Are you kidding me? It’s right underneath the video! You should be thrilled he even shared this awesome treat! You are the annoying one.
Umm…I see the written instructions and ingredients. Why rely on just a video when the recipe is posted?
If stuff like that annoys you, when she is posting menus, videos, responding to 1200 comments here if you scroll thru pretty dependably, than you got bigger issues that this post dude
I was wondering about storage of the dough. Can I make several batches at once and either roll it out and freeze it, or freeze it as a dough ball?
In the comments, many readers have told me they make the Fat Head dough then roll it out into a circle pizza shape. They then freeze the pizza base EITHER baked or unbaked. Whichever way you decide, it is an awesome substitute for a frozen pizza base.
Ok so I just made this and it’s good. But the dough still taste really oily and not bread like. Anyone have any ways of making the dough taste more breast? Or covering up that oil taste the dough has!!!!!
More bready** is what I meant lol
I made this for the 1st time today and loved every bite. I’m not sure why your dough would taste oily since any type of oil/butter wasn’t added.
Dee look on youtube….keto connect road tested a version that had added psyllium husk flour (easy to snag on Amazon) that they said was much more pizza bready tasting. Apparently the addition of psyllium and yeast give more that bread taste!
Dee, the culprit might have been the melted cheese.
Try adding more rosemary and 15% more cream cheese and most importantly – slightly overbaking it ’til it sears a bit. The added dryer (non-oily) crunch and the reminiscent of bread scent of rosemary will make it a different experience. Test out baking time by making small rounds and timing how long gets you crispness.
Did you use almond flour or almond meal? I believe Almond meal will make the finished product more oily because it includes the skins ground up with the almonds. Also, I use block cheese I grate myself, not the pre grated you buy in a bag.
We tried to make this, but the crust ended up being super tiny and thin (not like in the video) so we abandoned it. Did we miss something? So confused 🙁
You can just double or triple the recipe if you want the crust to be thicker. That’s what I do and it works for me.
OMG! Perfect following the recipe exactly using coconut flour. Used 1/4 cup coconut flour and 2 cups of shredded mozzarella. (I don’t have a way to convert grams so from other comments, figured mozzarella to be 2x flour in original recipe.
Sprayed parchment paper w nonstick spray, used baking stone under parchment and flipped over after 15 min to get super crisp. Had no issues w sticking or anything.
Put a small bit of prepared pizza sauce, fresh garlic, basil, oregano, green and red pepper and a few slices of pepperoni. This is a keeper thank you!
Crust was about 12” across. Just enough for hubby and me
Any ideas how I can make this if I don’t have a microwave?
You really only need the microwave to melt the cheese. Try using a double boiler (or a metal/ceramic mixing bowl nestled on top of a saucepan).
I’ve been having a major craving for pizza lately, one that hasn’t gone away. I was so close to caving when I found this recipe! I made mine exact to the recipe but cooked in 12 minutes in a Gotham Steel Pan (about 9”). I just spread it over the pan with a spoon, pricked with a fork, and then flipped with no additions for 5 minutes (I think I would do it a 8 and 8 next time). I ate it covered in butter with a little Parmesan and dipped in homemade marinara sauce – it was so good I ate 3 pieces! Today I practiced self-control (not ordering in carb pizza) next time I’ll try portion control.
I didn’t feel like cooking so I asked my 7-year-old if she wanted to get a personal pizza from Pizza Hut. She said, “can you make your pizza”? If that isn’t proof, I don’t know what is!
love, love, LOVE this 🙂
Just made it. Left out rosemary. I added to crust mixture 1/2 tsp. each oregano & basil. I thought it tasted great! I made my own homemade sauce using Muirs organic plum tomatoes, adding 1-2 drops of stevia liquid sweetner. After it has cooled a little, I was able to hold in hands like traditional pizza.
I was wondering if these could be cooked in advance and frozen until needed?
Yes, many people here cook the base, allow to cool, then freeze. All you need to do is defrost, add toppings, bake – enjoy 🙂
I was super intimidated to try this, these this are usually an ordeal. But decided I’d give it a go on a Sunday when I had time for errors. It was SO EASY AND FAST!!! I made 3 pizza’s in less than an hour start to finish. If I had more racks in my oven it would have taken even less time! This is going to be a game hanger for us!! Whoever came up with this is brilliant! Who’d ever think to combine cheese and almond flour? Thank you so so so much!!!
YAY – enjoy the whole new world of Fat Head dough recipes, they’re a game changer! 🙂
I followed the directions and put it in the oven at 425f as stated but it nearly burned the crust completely so by the time I put toppings and cooked them it really was burned even though I didn’t put it as long as you suggested. I don’t know what went wrong
I would try only baking for 10 minutes, that is what I did then I flipped it and cooked for another 2 minutes.
The problem was 425 is too high. It should be 350. I burned it too.
I make this dough and roll it out to a rectangle and stuff it with sausage, onion, peppers and cheese. I then braid the top and brush with butter and bake for about 18 min until it’s golden brown. Makes an awesome sausage braid! Just wanted to share in case anyone was looking for another use for this recipe. We love it! Thanks for this fail proof recipe!
Would love to see a video or some pictures as to how to do this for dummies. 🙂 Sounds delicious.
There is a video within the post. Just click and watch the 1 minute clip to see how easy it is. Enjoy. I also have it on my YouTube channel here.
I’m new to the Keto way of eating and just tried this crust recipe for the first time and it was delicious!! Thank you so much for sharing!
Thank you! I tried the coconut version, I was surprised (and glad)that the coconut flavor did not come through.
This one is a keeper!
Was very intimidated by this recipe , so manny times i have tried recipes from the internet and failed. Happy to say this was 85% success, tasted yum and was alot easier than i expected. I did however use ground sunflower kernels instead of almond flour. They are not as crispy as i would like though znd i did have them in the oven for even longer than recommended. Any tips would be appreciated. And how to store? I halved the recipe bcos i didnt want to waste ingredients if it was a flop. Cheers
Thanks so much for publishing this – it came out great the first time! I will say that the 2nd time I made it, I was distracted and realized after it was in the oven that I’d forgotten the egg! I tried it anyway and it makes a pretty good flatbread substitute – just thought I’d let you know….. 🙂
I made a Detroit-style pizza with this dough recipe tonight, and I think I’m only going to make it this way forever. I used a 8×10 inch Lloyd Pan specifically for Detroit-style pizza. I added 1/2 tsp of Xanthan gum, some olive oil to the pan, skipped forkholes (you want bubbles in the crust) and parchment paper (it still came out of the oven just fine), and baked it for 12 minutes at 550F with the aid of a Baking Steel and with the cheese, toppings, and sauce already covering the dough. This is my first go at it, and I could do a few things differently like heating up the sauce a little before cooking it (it was cold from the fridge) and maybe using a food processor to more evenly distribute the Xanthan gum. Still, this is absolutely my favorite way to cook a Fathead pizza!
Oh yeah, use Wisconsin brick cheese for the topping cheese.
Can the dough be made ahead of time, refrigerated, and then baked the next day? I am making the dough into calzones tomorrow and will be in a hurry so I wanted to make the dough tonight that way all i have to do it cut it out add the stuffing ingredients and bake.
TIA!
Yes the unbaked dough can be made and refrigerated, but not frozen. Only the baked dough can be frozen. But if you’re only popping it in the fridge overnight, simply bring it back to room temperature, or slightly warm it to make the cheese soft and pliable again. Be careful not to overheat it as the egg may start to cook.
I make these, cook them, and then freeze the cooked crust.
Then you can use them straight out of the freezer back into the oven with toppings.
I would avoid putting the dough in the fridge.
Is there any substitute for cream cheese?
You may omit it if you wish. It will be a little more solid however.
I didn’t have cream cheese so I used sour cream. It turned out excellent !!
There is dairy free chream cheese at https://daiyafoods.com/our-foods/cream-cheese-style-spreads/plain/ I am going to try.
What is the amount of mozzarella and almond flour in cups instead of grams?
In every recipe there are large red buttons below where you can switch between metric and cups. I personally ask everyone cooks by weight as there is zero room for error, but I completely understand many of you love cooking by cups. 🙂
You can click right below the inhriedients to change that. 1 3/4 cups cheese and 3/4 cups almond flour!
To make a standard 16″ pie, how should the recipe be adjusted? What size pie is the recipe for as published?
Also can this dough be used for pasta? I want to make an actual low-carb pasta, out of alternative flours – not something like zoodles.
I figured it out. Set the recipe for 8 slices. That will result in enough dough to fill a 16″ pan. The standard recipe as published is for a personal pie typically 10 – 12″
I tried it tonight as a 16″ pie. The dough was not as cripsy as I would have hoped, but I made a few minor mistakes. It tasted good and is a worthy substitute for standard Caputo 00 flour based pizza. Note the carb and nutrition calculations are for the dough only – not the sugo (sauce) or the cheese.
This dough is very sticky. Will wearing nitrile gloves help keep it off my hands?
I have always been told to put oil (I use coconut) on my hands with super sticky dough
I just finished making this recipe and it turned out really well. The only different thing I did was use 1/4 cup of coconut and the rest almond. I did taste the coconut and didn’t really like the taste in my dough. Next time, it’ll be just the almond flour. I loved how the dough was so easy to roll out.Thank you for sharing
I’m glad to read your take on the dough. I was going to make it with coconut flour, but now I will stick with almond flour. Thanks!
I just made it with cocunt flour, it was too dry. But overall goid…please make it with coconut flour and let me know how ypurs is.
I want to kiss the person who came up with this recipe! It was soooo easy to make. And soooo delicious! It’s just what I needed for a treat meal!
Awwwww, I’ll accept a virtual kiss this morning 😉 What a way to start the day 🙂
Oh my this is the most amazing thing ever. I have made this dough more than 10 times now, and it always turns out great! I made pizza, nacho chips, garlic bread and cinnamon sticks with it! I love it and like this pizza more than “real” pizza. Thank you for this recipe!
How did you do the cinnamon sticks!?
Wow wow wow! Super skeptic here! This was so damn good we’re not sure if we want regular pizza again or just stick with this! So so so so happy! ???
Excellent, I LOVE winning over the sceptics Danielle – wait until you feed it to your carb loving friends (although you probably want to keep it all for yourself) – there is no going back. This is the one recipe that has turned many people to become Fat Head converts 😉
I don’t have a microwave, and won’t be able to get one any time soon. How should I handle the steps that call for heating the dough in the first 2-3 steps? Thanks!
I melt the cheeses on the stove top in a small non-stick Saucepan at a low-medium temperature for a couple of minutes until the cheese starts melting. Stir with a wooden spoon, and put back on heat a bit longer if necessary. Remove from element once everything is melted, and add egg and almond meal. Stir until combined.
I roll it into a ball with my hands before rolling out.
Hi. I’m about to switch over from gf to keto /low carb. I have been making my own gf pizza dough for years and it’s pretty good, but this looks even better. One problem though, I don’t use a microwave…. Never ever have even owned one. Can I do a double boiler/steam deal to get the same result? Have you ever made it without a microwave?
Thanks in advance for any ideas!
Yes you can easily melt the cheeses together using a double boiler or I have used a pan on the stove top, just ensure it is a gentle heat and you do not leave it for a second. Just stir as they melt away to combine all the ingredients.
The nutritional facts on this are off. First off the Mozzarella cheese has 1g carbs per 1/4 cup, so 7g carbs from the cheese alone. As for the almond flour, 5g carbs per 2 tbsp. 12 tbsp In 3/4 cup. So there are 30g carbs in the almond flour and 37g carbs in the dough. If this recipe is for 6 slices, there are slightly over 6g total carbs per slice with 1g of those carbs being from fiber. Where did you get the nutritional info from?
You need to find a better cheese!!! No seriously, cheese shouldn’t have that many carbs. Mine is closer to 0%. I get all my nutrition values from cronometer.com which uses US national databases. Are you using an app? My FitnessPal? Please don’t use them, they have too many user added entries and are incredibly unreliable. The nutrition is per slice (makes 6 slices) not per pizza.
Could you expand on the type of cheese you use, looking around I can’t find much mozzarella that isn’t at least 1 carb per serving. I know to avoid anything using Skim milk, but even 2% and Whole milk mozzarella are showing 1 carb per serving. Do you buy it pre-shredded or do you buy it whole and shred yourself?
I buy it pre-shredded and it is only 1g per 100g. If you can’t find it pre-shredded like this, buy some regular cheese and shred it yourself then you are guaranteed for it to be OK.
If you don’t mind the bit of work, shredding the cheese yourself saves you getting the anti-caking ingredients like modified potato starch.
The nutrition guide is for the cruse only. It does not include toppings.
“crust”
I have made this several times and it sticks to the parchment paper, so when I try to remove the paper I have paper all over my pizza . What am I doing wrong?
Are you using wax paper?
I roll
Mine right on the non stick tray. Just dust MYbe roller a bit. I use coconut flour maybe it’s different with almond ?
I used wax paper and on the 2nd try I sprayed it with nonstick spray. Still stuck to it. Should I not use wax paper? Recipe calls for it.
Mine stuck terribly the first time but it’s so good I actually went out and bought some Magic non-stick Baking tray liner from Lakeland – works like a charm.
https://www.lakeland.co.uk/5571/Magic-Reusable-Non-Stick-Baking-Tray-Liner-Sheet-33cm-x-1m
Thanks for the baking tray liner suggestion… I guess no real way to make this without the 4g of sugar per 2 tbsp of unsweetened tomato paste?
Wax paper and parchment paper are two very different things. I’ve never had anything stick to parchment paper ever. Can’t say the same to wax paper. Dump the wax paper. Get parchment paper. It’s 100x better.
Recipe calls for parchment paper not wax paper, that’s why you had a sticky mess. I also spray the parchment paper then place the dough on top of the parchment paper. I don’t roller mine out, I just use my fingers and spread it out to make a circle on the parchment paper and pizza pan. It’s very easy and no sticking.
You definitely should not use wax paper in the oven. It is not oven safe! Always use parchment paper (or a silicon baking mat) when you are baking. You can spray the parchment paper to further improve its non-stickiness.
Use parchment paper, that is made for baking. Do not bake with wax paper! If you want, you can spray parchment paper with a little oil. Best!
I would spray it lightly with cooking spray. Spray the bottom piece of parchment before you place the dough, then spray the top of the dough before you use the other parchment to roll/press. I have to do this with my silicone baking mats (which I use instead of parchment).
Add Olive oil to the base of your dough. Especially KETO recommends Olive oil.
Parchment paper is basically useless. I have no idea why anyone uses it for anything. I too struggled with the god-awful sticky mess for a while, until I discovered 2 perfect alternatives. One is Silicone Baking Mats. Get two. Roll out between the two. Nothing, at all, sticks. Also, you can put them straight in the oven up to 220/240c. Also incredibly easy to clean.
Second, if you don’t want to buy silicone mats (they are dirt cheap, btw, and will revolutionise your baking, (I promise!) you can just use cling-film (as we call in the UK, maybe you know it as saran wrap? ) which also will not stick at all.
But yea, just get onto Amazon and find silicone baking mat….
but you put it in the oven WITH the bottom sheet of baking parchment/paper. Cling film wouldn’t work. also it’s crap to work with.
I agree with you 100% Parchment paper is easy to work with, and you just throw it away when you’re done. I’ve never had anything stick to parchment paper. Also, this dough is easy to work with, I use my hands to mix it all together incorporating the egg into the flour/cheese mixture. Makes a nice ball and easy to handle by spreading it with my fingers instead of rolling it. You will get a nice even pizza dough using this method.
Maybe you tried butcher’s paper. Nothing will stick to parchment paper.
I use parchment paper for everything in the oven that is messy or needs a custom size (e.g., the bottom of a cake pan) and silpats for everything else.
You can put parchment paper over a spring form pan base and it’s brilliantly easy to de-pan. Just throw it on a baking sheet in the oven to avoid direct heat to the paper.
Same happened to me, so next time I greased the pizza tray with coconut oil, then put parchment on top and smoother out with my hands. Slid straight off!
I don’t understand why you would make this so it’s low carb. I can buy a base that is about 17 g of carbs for the whole base. This is 24 g carbs for the whole base. I don’t want to make a pizza and only eat one slice. I want to eat a few slices. Would it not be better to just find a lower carb wheat base? I guess my point is at 4 g carbs per slice, it’s not really low carb is it?
Great question, but the carb count for each slice is actually 4g total carbs – 1.6g fibre = 2.4g net carbs.
This!
Because Grains, (all grains, grain flours, etc.,) for various reasons, are not healthy!
Could you post a recipe that doesn’t use a microwave oven? They are dangerous due to radiation.
Melt the cheese in a skillet over low heat.
Asking for an alternate method of cooking would have been plenty sufficient. There is no need to tack on a controversial statement considered by most scientists to be false (especially with regard to contemporary microwaves) and one that is—at the very least—certainly not remotely definitive enough to be stated as “factually” as you have done here.
Yeah, silly comment. Probably an anti-vaxxer, lol
Hmmm, good thinking. Your tin foil hat may filter out those alien voices telling you to obey your cat’s every whim, but it will NOT save you from your microwave. God speed.
I don’t understand how you’re getting only 2 net carbs per serving. I’ve done the math several times and I keep getting 5 net carbs. The almond flour alone is 2 grams. PLUS I’ve split mine into 8 slices, not 6.
use parchment paper, and don’t spry it.
Great recipes but I had to take screenshots so I won’t have to visit your page again. The ads make it almost completely unusable.
I’ve made this pizza base with both blanched/white almond meal/flour and also unblanched- both taste great although I prefer the white a little better but this recipe works perfectly every time.
Is there any way to make this dairy free?
Thanks
No, I am so sorry but it is entirely made of dairy with the cheese and cream cheese. You can make some of my bread recipes that are dairy free and use them as pizza bases 🙂
On the recommendation of our physician my husband and I opted to change our eating habits to a Low Carb style. We did this 3 weeks ago. OH MY what a difference! First, we are NEVER hungry, there are no food cravings, he was on the verge of diabetes and his sugar is now in check, and all the inflammation in my knees and ankles was gone in the first week. Oh, and the side effect is we are loosing weight. We stay under 100 carbs a day.
The dough tastes good, but it stuck to the pan so I had to scoop the pieces out with a spoon and some force. Did I miss something? Should I have oiled the pan first? Maybe some flour on the pan? I know it may sound like common sense if that is true, but I tend to follow the recipe very closely the first few times to understand where the author is coming from. Even though mine could have been served in a bowl I did still enjoy it. It is pizza after all! Thanks for posting!
I have not mare this, but did see in the directions to use parchment paper.Did you use it?
You must use parchment paper so the dough does not stick. I also spray the parchment paper with oil. The pizza dough will slide right off. Don’t forget to tap holes in the top of the dough with a fork prior to baking the dough. This will prevent it from puffing up during baking. I also bake my dough at 350 degrees for 15 minutes. Turns out perfect each time.
You have to use parchment paper. Not wax paper or anything else. It never sticks.
100% agree. If only I had $1 every time I had to repeat this. I’ll split it with you Mike. 😉
Just started on a keto diet and was getting a miffed at how nasty my ‘bread’ i made tasted.
However – this fat head recipe is the bomb! Try it – it really is better than the real thing! And i’m a true beer and pizza man!
Hey Dave, this is the best review – especially high praise coming from a beer and pizza dude! Love it!
I love this recipe! I made hamburger buns today using the same recipe but omitting the spices except I added some garlic powder. I rolled it out used a hamburger size saucer or small bowl. Used the edge of the bowl for my pattern. I cut out 4 hamburger tops. There was a little left over so I rolled it in a ball and placed it on the cookie sheet. Baked the burgers tops at 350 degrees for 15 minutes. They turned out perfect. My husband said “heh, what do you know, the bread didn’t fall apart!” With the little piece that was leftover, I spread some butter on it and ate it. I used parchment paper to bake the buns – no sticking! Tomorrow I’m going to use the same recipe but use a dinner plate as a pattern for a tortilla. Endless ideas for this recipe!
For 4 years I have tried all kinds of recipes for a delicious gluten-free pizza. Thanks to your recent post, I have FINALLY found the one to use forever. Even my pepperoni pizza loving husband said this is the best one yet! I used 8 oz. of chopped baby bellas that I wilted in the microwave to get rid of some moisture with 3 mini peppers, topped with a small amount of Parmesan cheese – best pizza ever. I have really missed that crunch in a crust after using big portabellos for my pizza base and a few less than great crust substitutions (cauliflower was the worst crust and I love it as a veggie). Thank you!!!
Hi. I’m fairly new at this and I’m having a problem that I don’t understand. Love the taste of the the dough but everything I make with it seems to melt into a flat mess upon baking.
I just made the pizza scrolls, following your recipe and cook temp and time. They looked beautiful going into the oven, and came out as a flat pizza crust.
What am I doing wrong? Please help!
I had the exact same issue! This was the 2nd low carb pizza crust recipe that I tried, and I was really disappointed. It was like the toppings and crust just melded together. There was no crust anymore, just a melted mess!
Did you completely cook the crust before you put the toppings on it?
If your mozzarella is watery it will spread like crazy. Happened to me the first time I tried to make pizza pockets, big flat mess. Most mozzarella in Australia has a high water content so to combat it I use about a third of the cheese measurement in mozzarella and then the rest I fill with a hard cheese mix of Colby, tasty etc. Works a treat. It’s quite strong in flavour so you don’t need to add as much cheese on top, I put slices of boccocini instead. Om Nom Nom Nom Nom
If your mozzarella is watery it’ll spread like anything. Happened to me the first time I made pizza pockets, a big flat mess. I’m in Australia and our mozzarella has a high water content, so to combat it I do about a third of the cheese measurement in mozzarella and the rest with a combination of hard cheeses like Colby, tasty etc. Works a treat. The base will be quite strong in cheese taste so you don’t need much cheese on top, I add slices of boccocini instead. Om Nom Nom Nom Nom Nom
Has anyone tried using a silpat?
I Used one and it turned out perfect!
I just did tonight on my first dough, and though the crust was too thin and flimsy, I think that was because I rolled it too thin, not because of the mat.
One thing that was cool about using the mat is, it’s easier to flip over. Here’s what I did. I had the silicone mat on my cookie sheet, and baked it side A up. Then took it out, put my 2nd mat on top of the crust, and laid my 2nd cookie sheet upside down on top of that, so it was a stack of cookie sheet / mat / crust / mat / cookie sheet. Flipped the whole thing. Took off cookie sheet #1, put it away (since the mat keeps my cookie sheets so clean!), peeled off the silicone mat, then popped the whole thing in the oven for cooking side B.
Also, when I first pulled the dough out of the bowl and onto the first silicone mat, I put the 2nd mat on top of it and rolled it out so easily by rolling the rolling pin on top of the top mat. Easy peasy. I just rolled it too thin.
Where oh where is the freaking video?????
Right above the recipe 🙂
WHERE “right above the recipe”????? Is it a hidden icon? top secret button???
I’ve been to this page numerous times and oddly, sometimes the video is at the top like a photo that eventually begins to move if you don’t scroll past too quickly. Other times, it’s not here at all. So here is the link…. https://www.youtube.com/watch?v=nmE3slXwKmk . Paste it into your address bar if there isn’t a hyperlink
There are so many ads and pop ups that its painful to get to the actual recipe or video. I can’t even tell what is your content and what is an ad.
Apologies, I refuse sponsored posts so I can remain impartial and independent so the adverts are what has enabled me to keep this website free forever for everyone.
How do you sub for the microwave? I haven’t had one in 15 years. Thanks!
Use a double boiler method, or a metal bowl over a small sauce pan with water in it since most people dont have double boilers
Thank you for this recipe! I’m looking forward to trying it! I’m still a bit confused with the conversion from the microwave. I also do not have a microwave. How will the double boiler be used, for which part? Would you be able to offer a few more details? Also, Thank you so much for keeping your site free!!
The double boiler is one way to go.
It’s for the cheese-melting part of the directions. My brother and I made a similar fathead pizza crust recipe, and we melted the cheese in a non-stick skillet over low heat till the cheese incorporates and becomes liquid and stir-able.
Doesn’t really compare to a real pizza. The middle is a gooey mess. The taste is ok, but not a real pizza
You probably didn’t cook the crust long enough before adding your toppings. I cooked mine for 12 minutes, then flipped it over and cooked another 3. It turned out perfect.
I was a bit skeptical, as no matter what, there is a difference with the keto recipes I use compared to the real thing. That being said, this was fantastic. I raised the amount of ingredients in order to get 8 slices for four people, and it turned out great. I can barely tell a difference, and the difference is great. Thank you for sharing this wonderful recipe. I used almond flour that only had 1 net g of carbs per serving, so the whole pizza had 14 net g. I have already shared this among my family and friends who are also keto.
Aw man, I never get tired of people falling in love with this recipe. It’s a lifesaver for sure!
This made me sssooooooo happy today. The anticipation of actually having pizza, and then the deliciousness!!! Thank you!
Can anyone give me tips on making he crust CRUNCHY and crisp? Mine came out a bit soft and soggy, but taste was fine. I rolled fairly thin and cooked on parchment on my pizza pan.
I did top with sauce and toppings as soon as it came out without letting it cool.
Thanks in advance! Will make again with some suggestions for a crispier crust!
Flip it over and then bake for a few more minutes before topping!
Try baking the crust directly on a pizza stone, with only parchment paper and no pan. Tried it last night and was golden brown and delicious.
Yeah! I made my first fathead pizza!
I finished mixing the dough by hand (checking it wasn’t too hot first) as I got frustrated trying to incorporate the eggs with a spoon, worked out a charm (I love putting my hand in any dough, had to ‘feel’ this one too!).
Then I made the beginner’s mistake to forget to pick the dough with a fork before putting it in the oven and it rose quite high! 😀 Unfazed I just pushed it down, flipped it, picked it on the other side and got it golden both sides.
Easy toppings with my 3 years old who always wants to participate.
We all loved it, my husband was impressed about how better it tasted compared to our usual frozen one (no wonder!) but he said he found the crust a bit stuffy… when I told him what it was he went on eating all his edges…! 😀
Very happy to have a healthier version that is also tastier! a bit more effort and planning (I don’t usually have grated mozzarella in my fridge) but will surely become one of out staples now!
Thanks!
OMG!!! Hands up the best pizza I have ever had! My partner absolutely loved it and she is an extremely picky, non – keto eater! This was absolutely amazing! I topped with ground beef, spinach and cheese. I will be making this quite often! Thank you for the recipe.
YAY YAY YAY another Fat Head pizza convert!!!
Can I make this dough a day before and pop it in the fridge until I’m ready to use it?
Possibly. From a food safety point of view, you will need to cook the raw dough by the next day. You don’t want raw eggs that have been warmed (when mixing with the melted cheese) sitting around for too long. Keep the raw dough in the fridge, wrapped or in an airtight container so it doesn’t dry out. But the bigger problem is that the cheese dough will need to become soft again so it may be rolled out to become a pizza base. It will either need bringing up to a warm room temperature, or slightly reheat the dough, but you run the risk of the egg cooking. An alternative would be to make the dough, roll it out, then place the uncooked pizza base in the fridge. That would solve problem #2. Many people have successfully cooked and frozen the cooked base for a quick and easy ready-meal. All you need to do is add your favourite toppings.
It’s super duper quick to make, and the in the time it would take to get it warmed back to a workable temperature you could have made a fresh batch of dough. That’s one thing I love about this dough is how quick it is from the idea of making it to oven.
What I have found to be the best recipe for this fat head dough is:
2 cups mozzarella shredded cheese
1 cup almond
flour
2 TBS cream cheese
1 egg
dash if salt
This makes a less stickier dough and it turns out perfect every time. I add (depending on what I’m making), garlic powder, caraway seeds (for rye flavor). Microwave the first 4 ingredients for 2 minutes. Remove from oven, stir down, add seeds. Sir a little bit, then crack egg on the side, whip a little, then incorporate it all together. I use my hands to mix it making it all come together in a nice non sticky dough. I either make pizza dough, or pinch off 4 equal parts to make buns, shaping them with my hands.
Thanx for the recipe! Next time you make this could you weigh the ingredients? This would help me immensely as my cheese measurement is tricky, 2 cups packed? Medium packed? Thank you!! (I hope you have a food scale ?)
I use:
6oz shredded whole milk mozzarella
3oz almond flour
2oz cr. Cheese
1egg
And whatever spice..I add crushed pepper flakes
Dmrmom,
If you do the math then the shredded cheese should be 221g and the almond flour 113g.
That 170 divided by 7 so 27.7 grams per 1/4 cup. now multiply that by 8 for 2 cups so its 221g and the almond flour 113 divided by 3 is 28.33 times 4 for the full cup is 113.33
Thank you SO much! We had the original recipe tonight. Will try yours next! This totally killed our pizza craving! Have been on the Ketogenic lifestyle for almost 3 years. I’ve taken off 24 pounds and I’m not hungry for the first time. Not dizzy. Not nauseous. I’m 63 and my husband is 70. Our numbers are perfect and are on no patent medications! My mama is 90. She eats carbs. Maybe I’ll love to 110!
I’m confused. You say to add the first four ingredients and microwave……then we add the egg later…. but the egg is the fourth ingredient. Did you perhaps I tend to add the salt above the egg on the ingredient list?
Thanks
I cooked up a base, then left it out all day by mistake..
Will it be okay if I stick it in the fridge, and will I be safe to reheat it and use later?
I think I may be answering your question too late as it came in over the weekend. I hope this helps. Food safety really depends on a number of factors. The temperature of your kitchen (summer or winter), was it left out where flies or insects may have landed, was it left out for 1-2 hours or all day 12 hours? Then there is the question of reheating it. It needs to be in an oven with a hot temperature to heat the pizza but to also kill any possible bacteria. And how quickly will you be cooking it again after you left it out of the fridge?
We have a nut allergy and can’t use almond flour…can we alternate something else? What would be an equivalent? Thank you!
Yes, there is the conversion using coconut flour in the recipe notes 🙂 I’m trying to develop as many recipes as I can with both flours to cover everyone who is allergic to one or the other low-carb flours.
Thanks for including the coconut flour conversions. We were eating almond flour but my husband developed reactions to it, so I’ve had to switch. <3
It says that the almond flour can be replaced with 1/4 cup of coconut flour… but do you mean 1/4 cup of the almond can be replaced with coconut? Or that the whole almond flour amount – 3/4 cup – can be replaced with just 1/4 cup of coconut?
Thanks so much
You replace the entire almond flour amount (3/4 cup0 with just 1/4 cup of coconut.
Thank you for asking this question. The instructions are a little vague because the quantity for the almond flour is more than 1/4 cup. I think if the wording was a bit clearer, perhaps like, “To use coconut flour instead of almond flour, replace the total amount of almond flour (the entire 3/4 cup) with 1/4 cup coconut flour. Coconut flour acts differently than almond flour and you do not need as much.” Or something to that effect.
Thank you for this great recipe! Don’t mean to be picky, just offering some help because I see now that my brain isn’t the only one that needed more clarity. Thanks again! 😀
How do I make this without a microwave???
Just melt the two cheeses together in a pan on the cooktop, gently, and stirring so the cheese doesn’t burn.
Cooking this on stovetop makes a mess out of your pot-even if you watch the heat and dont burn it. It took me forever to scrub my pot clean…
i used coconut flour instead of almond flour. it did not come out quite the same as your photo. coconut flour acts differently than almond flour. can use some tips in helping me figure out how to use the coconut flour for the dough.
Great pizza recipe, I love pizza and enjoy reading different recipes and cook the most unusual, such as this. The pizza was very tasty and juicy, thank you for sharing the recipe!
My base turned out quite dry, not sure where I went wrong. Do you use the dry mozzarella or the type that comes as balls in water? I don’t have a microwave so I tried to melt the cheese but it never became liquid just some goo. How do you make it more fluffy?
Mozzarella comes in a brick the same as cheddar. I am not sure where you live but it is available in North America in the dairy section of store.
G.R.O.S.S.
Seriously? Are you 10?
S.T.U.P.I.D
Did you even try making it?!
This is the kind of remark the site moderator should delete. Useless people and their remarks have no place here.
This is the kind of remark the site moderator should delete. Useless people and their remarks have no place here.
How many slices are you using based on the nutrition facts? Sorry if you already answered this.
The recipe states “Serves 6”. It’s easy to miss as it is just above the ingredients (and most people scroll straight to the method so they can get the pizza in the oven – pronto!). 🙂
Well, this is fantastic. The only thing I recommend is cooking it on the lowest oven rack. 14 minutes and no flipping. I never thought this would not get soggy. I like “garbage” pizza. I cooked some larger pieces of onion, garlic and green pepper in EVO and then poured in some tomato sause. I used this to top pizza and then added some cooked shrimp, jarred asparagus and cooked mushrooms. Then I spinkled oregano, mozzerella, and cheddar on it. I cut it with a pizza cutter when done and a piece came out with a perfect point and NO folding up!! Unbelieveable! Tasted great! Am still amazed!! It was darn easy , too.
Hi. Approx how many grams is 2 tbsp of cream cheese? I find baking (especially unconventional) goes so much better when measuring by weight. Thanks!
2 tbsp is approximately 30g/1 oz
Gahh i’ve done this twice and somehow both times my brain froze and I added 2 oz instead of 2 tablespoons; then wondered if its supposed to be this sticky?! Still turned out good but j think it’ll be better with less cream cheese. Hopefully I will remember next time 🙂 thank you for everything you put into this website.
Thank the gods I found this recipe! Been on keto about a month and some recipes are hit and miss and it takes reviews to see if its worth trying…this one had good reviews so I gave it a go. My crust did come up as cooking even though I poked tons of holes all over but I just jabbed it real quick with a fork and it deflated. I also cooked some onions/peppers/garlic on the stove and added that with olives and pepperoni and some sharp cheddar as that’s what I had and it was delicious! I got 8 slices out of the recipe as is…and I ate 2 and hubby demolished the rest. This is assuredly going to become a new staple in our house…I love that its so easy and tasty and bendable just like a real pizza!
Thank you SO much for this! 🙂
Thank you so much for posting this recipe. I am on a low carb diet week two. I was craving something filling and pizza like that I almost fell off the wagon until I found this recipe. I followed instructions with shredded mozarella and it came out perfect. Looked and tasted just like a real pizza. Topped with more cheese and feta, mushrooms and pepperoni. I still feel full 4 hours later. Life save thank you so much! Pretty affordable with the exception of the almond flour. If you have a food processor that can turn your almond into powder it may be a cheaper alternative then buying the flour.
Hi! I tried this recipe tonight and the taste was amazing! Even better than expected.. sadly though— my pizza realllllyyyy stuck to the parchment paper! It was impossible to separate and I ended up having to scrape/eat around the paper. Any ideas on why this happened? I’m wondering if I would’ve been better off just cooking directly on the pizza stone. Hoping to TRH again soon!
I did same thing but used was paper by accident…the first time I used parchment paper and it worked perfectly so make sure you are using parchment paper vs. wax paper
Made this over the weekend, and OMG!! So good. I did have to lower my oven temp to 375, as my first attempt burned. I also forgot to prick with a fork the first time around so there was a HUGE burned bubble in the middle. I just started over, lowered the temp, and my second try was perfect!!! SO nice to be able to have some low carb pizza!! Can’t wait to try the nachos!!! Thanks so much for this recipe!!
I love the bubble on the pizza :)!
EXCELLENT!!!
I’m in the U.S. and my favorite pizza is a Pizza Hut Pan Pizza. I knew this wouldn’t be the same but it’s amazing how good it really is. I told my friend I was making pizza crust that’s mostly mozz cheese and almond flour and she said it was a “crazy sounding pizza”. Sent her pics and she was like, “that looks so good”. I went very basic w the seasonings and just sausage and cheese on top. Now I can experiment for different flavor options.
I didn’t find this sticky or hard to work with at all. I followed the recipe by weight and did flip it after about 8 minutes. I would do the exact same again
Thank you for sharing. I can’t wait to try the other recipes w this dough
I absolutely love this dough…I now make the base into a square and cut it up to make sandwiches- had my first vegemite sandwich in ages and omg it was so good. Have made bagels and sausage rolls as well. I am very impressed with the taste. Going to have a go at making a sweet crispy base for a sort of strawberry flan dessert 🙂
I am sure this may taste okay, but it’s very hard for a British person to get around this American-style recipe of cups and approximations. Don’t understand why you don’t give precise weights like anyone else who markets to the international community, not just Americans. What size is a cup, and how much garlic salt. We don’t do approximations. How much Almond Flour in weight? Sorry to be disappointed.
I’m not sure why you gave it a 1 star when every recipe I take the time to calculate as both cups and grams. Simply use the red buttons above every recipe and you can switch to whichever system you prefer. I am a kiwi and we use grams, but as 85% of my readers are from the US, I also pop cups in there to help them with their preferred baking method.
I’m always surprised by how many people don’t see those big red buttons. Thought your moving it to the top of the recipe would help. Mine always defaults to metric so not sure how it was a problem for this person. I am in the US but mainly use metric especially after someone (maybe you) said it was more accurate w things like almond and coconut flour. But I do appreciate your providing both. When I print out the recipes I always go back and add the US measurements to the page just in case I can’t find my food scale, LOL.
I’m from India and literally, the first thing I look for is the big buttons to turn it to a metric system, funny how you missed it and decided to rate the recipe one star. At least try the recipe before and converting things is just a google search away, it does not require you to do any math on your own since most websites will convert ingredients with a simple google search.
I too, am sometimes disappointed when I see a recipe I think I would like to make, but the measurements aren’t in my everyday measurements.I might have to do a little more work to convert amounts, that’s ok, this person went to the trouble of posting the recipe. If you can’t be troubled, fine but don’t give them 1 star just because you don’t get it.
And these are not “approximations” these are actual measurements. It’s a big world out there. Not everyone does everything the way you do.
You can pick up cup measurement tools all over the UK ?
I never comment on blogs, but I just had to!
I’m at my first “real” try when it comes to low carb an I’m in week 3. I combine it with IF and so far it seems promising.
Before switching I had the habit of eating a lot of pizza. during my last attempt I tried every cauliflower crust out there and It always ended in a mushy mess. Not Pizza in the slightest.
Today I tried this recipe and It changed everything.
Thin, delicious crust and an end result that acutally resembles pizza and tastes great.
I normally eat a whole frozen pizza by myself – adter three slices of this one I was full to the brim.
I will definitely try your other fathead dough recipes aswell.
I’m so thankful.
Thank you very much. Your blog made all the difference for me!!
Wow Sina, I am touched that you spent the time to write such a glowing recipe review today. I truly appreciate it, and I am overjoyed that you have discovered the world of Fat Head dough. It is so versatile and so easy. Why not try my bagels, oh my word!
This is fantastic. I have just started keto. This is my first recipe I have tried. I guess I will be visiting this site for a loooooong time !! Thanks again
Brilliant and welcome 🙂 Why not come and join my low-carb group too, I’ll see you in there 🙂
Haven’t tried this yet, but in these instructions you put the almond flour in with the cheeses?? None of the other “fathead” recipes do this? Also, several comments on the dough rising-I have yet to have the fathead dough rise- what am I doing wrong?
Yes, I put the almond flour in with the cheese, it makes it so much easier to mix it through easily. Sometimes the dough rises if you like a thick pizza crust – great! If you prefer it to be thin crust, then use a fork to make tiny holes all over the base which will prevent the pizza base from rising.
rising dough ! couldnt the adding baking powder and little vinegar give a rise?
I will try. The protein powder excellent addition.
I’m going to be doing this one soon. It’s what I’ve been looking for.
Is it ok to use CarbQuik in place of flour? I’m new to the use of it and any conversion.
I don’t use carb quick, just regular almond flour or coconut flour.
I added 1/2 tsp of malt vinegar to give it a yeast flavor. Used Jack because it’s cheaper than mozz. Coated the whole thing with olive oil because I like the flavor and it browned and crisped up beautifully. Baked 10 min., added toppings then another 10 min.
Another change: the coconut flour version tasted too coconutty so I tried another one using coconut flour that I toasted in a pan first. That helped the flavor.
Love this pizza! Been making it for a few years now. My family and friends love it. My question is has anyone tried freezing the dough. I do a lot of meal prepping , and I would love to make this ahead and freeze it. Just wondering how it has turned out. Would love to read some tips.
Yes bake it first then it freezes. Well. Simply pull it out, top it and cook on a stone for20 min at 375
I can’t see the video at all. Is this because I am in the UK or am I just not looking in the right place?
It should be right at the top of the page and will follow you as you scroll down.
Amazing!!! Had to cook lunch for our farmer boys (one who is gluten free) and had run out of time…but this took no time at all! All the boys loved it and didn’t know it wasn’t a ‘real’ pizza base!
Wow that’s a lot of comments To scroll through to get to the bottom! Anyway the reason for my comment is this: I don’t use the microwave melting on the double boiler seems like too much work so I threw everything in the food processor and I chalked it up really good and I threw it in between two sheets of parchment and rolled it out and put it in the oven and it turned out perfect. Just thought I would let everybody know you can skip the melting as long as you use a food processor and combine until it all stick together in a ball
Oh my word, this sounds fantastic! I’m going to try it today. Thanks for sharing.
Oh thank you – I find it a bit hard to make so this sounds like a winner!
excellent recipe idea. Can;t wait to try ’em out..
Whoa! It’s gonna be a pizza night tonight LOL
I’ve made this base several times in the past but yesterday I didn’t quite have enough almont flour (8g short) so I made up the shortfall with a tablespoon of unflavoured protein powder and the result was even better than the original!
It calls for 170 grams of shredded cheese. How many ounces or cups of cheese is that?
1 3/4 cups. Just click on the Cups/Ounces and it will change the units of measurement
does anyone’s else’s base stick to the parchment paper? i even sprayed it with canola the 2nd attempt but it still stuck? any tips?
You may need to add more almond flour as your dough sounds like it is a little sticky.
You specify pre-shredded cheese… is that simply for convenience or is fresh grated cheese going to affect the recipe negatively? I dont typically buy bags of cheese. Thanks!
Purely for convenience. I do grate/shred my own in my food processor when I have time and the recipe works out exactly the same 🙂
Preshredded cheese is coated with potato or rice flour. I’m allergic to potato so I always grate my own cheese
Sorry if this has already been answered. Just don’t have the time to read every comment.
If using the 1/4 cup coconut flour should one add another egg and/or increase amount of cream cheese as suggested in the conversion of flours section?
Thanks!
Don’t have time to ready every comment but you have time to make a comment, then wait days/weeks for an answer?
Makes sense.
Hey “Laughing my @$$ off” (Nice username by the way) you are truly one of the most idiotic people on this planet if that’s really what you think happened.
I cannot tell you how many times this recipe has been a life saver for me on Keto. I have used it for years. It’s the only one I trust.
Just about to leave for a 3 week outback camping trip and I will not have a microwave so wondering if I could melt the cheeses some other way.
Yes, you can melt the cheese very gently in a saucepan, ensuring you keep a close eye on it and stir gently so it doesn’t burn.
You can substitute ground flax seeds for the almonds. Many people with tree nut allergies do well with flax. Good luck!
Can I substitute it for al” recipes?
What kind of mushroom should I use?
Just choose your favourites one, they’ll all taste pretty good!
I think it tastes like it’s a child’s first effort at making pastry. Wrong texture wrong taste. Sawdust.
Strange then that it is the number one recipe for the entire site and is arguably the number one low-carb and keto recipe in the world. 😉
Maybe you over cooked it or got your measurements wrong Mary, I’ve tried this dough twice now in 2 different ditch the carbs recipes and it’s really great. My whole family loves it, even the one who hates traditional pastry liked the sausage roll one!
This is so easy to make and comes out perfect every time! I like it so much better than regular pizza, because you don’t have that bloated, overstuffed feeling afterwards. I have made many variations on the crust seasonings, sticking to the base recipe exactly as is, then experimenting with adding different herbs and spices – whatever I have on hand. No matter what toppings or additions, the crust always holds its texture perfectly. Seriously the best pizza crust ever. I don’t think I will ever go back to traditional bread flour based. Thank you for this easy and delicious alternative!
I have been low carb (keto for the most part) for over a year now and although have heard so much hype about fathead pizzas, had never ‘gone there’…until now!
I was feeling confident after successfully trying many different recipes from this site that I thought I should give the ‘keto classic’ a whirl. All I can say is wow. It is better than any pizza base – carb loaded ones included- I have ever had.
I made the recipe as per instructions and divided it up into two. I made one pizza with half, which really filled me up. I baked it until golden and was impressed with how well it held together, nothing flimsy about it at all. I topped with lamb, rosemary, labna and a teeny bit of pumpkin. So good. Probably more than I would normally eat in one sitting, but was in an indulgent mood. You could easily get 2x meals from it typically.
With the other half of the dough I made 2 x large (6 x small when cut into pieces) sausage rolls. The sausage rolls turned out looking great too. Can’t believe I was contemplating actually buying pre made keto sausage rolls from a business here in Australia- they are so ridiculously easy to make at home. I used ‘Beak and Sons’ beef sausages from Woolworths as they seem to have relatively little carbs/fillers compared to everything else that was available.
Thanks for the straight forward recipe, fathead dough had all seemed a bit complicated for me before, love how this website makes it all so simple to follow.
Yippee, Jules I am so glad you took the plunge and tried the Fat Head pizza for the first time – warning … there is no turning back! 😉 No other pizza base will ever compare to this one now. Now you have mastered the Fat Head dough, why not try all these amazing recipes that use it.
Thanks Libby! The kids love the dough too, we had pizzas again tonight. They were really proud of how well their bases turned out. We made scrolls (pizza, cheesymite and cinnamon) two weekends ago for brunch from this recipe too.
As a family, we love your website and the kids have even told their teachers that this is where they find some great recipes 😉
Aw Jules, you are so kind. Send big hugs to your clever kiddos. I love the fact they are educating their teachers … way to go!
Hi There,
I don’t have a microwave. Can i still make the pizza dough? and, if so, how?
Regards,
Vincent.
Last night I did the dough in the stove top using a double boiler method. Tonight I tried it just in a non stick fry pan on low. Both work but fry pan was quicker and easier by far.
Delicious, really helped craving. How well does it reheat in microwave? Our is that not recommended?
You can reheat it in the microwave, it is the fastest way, but for the best results, it is best reheated in the oven or even in the frying pan! It keeps the pizza base nice and crispy.
It’s always wonderfull to find recipes that really don’t look or “taste” like low carb. Specially if you’re going for a pizza.
This recipe is amazing! Really easy to make and it comes out crustry and tasty! I’ve topped it up with some homemade tomato sauce (do you have a recipe for it as well?) and some ingredients Parma style. Even my picky boyfriend felt in love with it!
I just have one question, can it be frozen? I’m sure someone has asked but I’ve probably missed it, really sorry.
Congratulations on your ideas and all of the hard work you share with us! I really love your page (also on Instagram!).
I’m thrilled you love Fat Head, even your picky boyfriend too! Yes, it can be frozen after it has been cooked. Do not freeze the uncooked dough. The raw egg in the Fat Head dough will have warmed with the hot cheese and so the dough needs cooking before freezing. Freeze in an airtight container with pieces of baking paper in between each slice for up to 1 month. Yummo!
Can you make this on a Pizzazz plus?
Yes, I am sure you could. Please come back and let me know how it turns out.
It’s the second time I’ve made the mozzarella dough – first time for the bagels and today for the pizza rolls…They were tasty but I must be doing something wrong. Both bagels and pizza rolls flattened in the oven. Any suggestions?
What if we don’t have Microwave Oven which is so unhealty? thanks!
Hi! Don’t be so stupid! Microwave ovens are healthy. Your cell phone however is not!
What can I substitute for the cream cheese?
I have not tried this recipe but my go to substitute for cream cheese is cottage cheese. You can strain out the whey overnight if you have time to make it thicker like cream cheese. Or if not, just blend it up till smooth and it works great in burritos or for cheesecake. For cheesecake, I’d do a 1/2 to 1/2 of real cream cheese to cottage cheese.
Sour cream is a good replacement for the cream cheese.
Can anyone suggest a substitute for the cream cheese?
You can omit it for this recipe, the Fat Head pizza may be a little tougher but certainly sturdy – yay!
As I am on my own I made this using half the ingredients, but used a whole egg, it was very wet – should I have added more almonds?
Yes, adding more almonds would have soaked up the additional ratio of the egg for your half-pizza. You can even omit the egg. Many readers have told me who have an egg allergy are able to omit the egg, it just makes the pizza a little heavier. But equally, both adaptations would work.
Thank you, I will try again. I am so glad I found your web page. It is so good to be able to have both sweet n savory dishes that you have had to deny yourself because of high carbs.
What can I substitute for the cheese in this crust?
thank you thank you gif
I absolutely loved this. I’ve been so tired of the standard keto diet food, this kept me going , thankyou
Can this be made with freshly grated cheddar? Anyone tried it? Thx
Thank you thank you thank you Libby! I have been making your fathead dough for a few months now and it is just fabulous! The whole fam prefer it to regular pizza dough and pizza night is now one of our fave meals! Our favourite toppings are bocconcini, fresh basil and sundried tomatoes, drizzled with garlic infused olive oil. Bellisimo!!
Ooooh, I’m coming to your house!
Could you freeze this?
Thank you thank you xx
After 10 weeks on Keto this pizza has changed my life. So amazing and delicious and zero sore bloated tummy afterwards like normal wheat pizza does to me. Your site is amazing and I’m going to work my way through all the amazing recipes, thanx!!
Awesome Camille!!!! Isn’t it phenomenal the change in our gut, tummy, mood, skin when we stop wheat. Thank you for such a lovely compliment on my website. Remember to subscribe to my wonderful email community (it’s free) and you can choose a freebie to download.
Love this recipe. I make it about once a week and it completely satisfies my pizza craving. My personal preference is to increase the almond flour to 89 grams and add 1/2 teaspoon of baking powder with the egg.
Great tips! thank you, Heather.
Great keto pizza recipe, I love pizza and enjoy reading different recipes and cook the most unusual, such as this. The pizza was very tasty and juicy, thank you for sharing the recipe!
Thanks.
Absolutely the best pizza dough recipe for folks on a Keto diet. I have made this many times and everyone loves it!