The world’s no.1 low-carb mozzarella dough recipe with the cooking video that has gone viral (3 million views so far).

You’ll fall in love with easy low-carb and gluten-free bagels, garlic bread, pizza, and pizza scrolls.

Scroll down to watch the amazing viral cooking video to see how to make these 4 recipe variations.

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Mozzarella Dough Fat Head Dough
Fathead dough – 4 ways.

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.

What Is Low-Carb Mozzarella Dough?

low-carb mozzarella dough recipe - 4 ways
Pizza scrolls, garlic bread, pizza, and bagels.

This simple low-carb bread dough is made with mozzarella, cream cheese, an egg, and almond flour or coconut flour (see recipe notes below).

The low-carb bread dough is naturally grain-free, wheat-free, low carb, and keto. Everyone LOVES it, even unsuspecting carb lovers.

Once you try low-carb mozzarella dough, there is no going back to the regular wheat-based dough.

And don’t even think about eating the gluten-free ultra-processed pizzas out there. Read this post to understand why gluten-free junk is still junk.

It was the brainchild of Tom Naughton who is the genius behind the Fat Head movie – hence the original name, Fat Head dough.

mockups of 5 Ingredients (Or Less) Low-Carb Cookbook on devices and printed cookbooks

The Basic Recipe – 4 Ways

This bread alternative is so versatile and so simple. It is the Holy Grail of low-carb bread doughs.

Simply learn how to make the one basic low-carb dough recipe, and you can choose to turn it into any one of the 4 simple recipes below.

If you are a beginner, watch how to make fat head dough (even without a microwave) with almond flour or coconut flour.

1: Fat Head Pizza – the Holy Grail

The world's no.1 low-carb mozzarella dough recipe - 4 ways
Fat Head Pizza Recipe – almond flour or coconut flour
Learn how to make simple fat head pizza (almond flour or coconut flour). The most POPULAR KETO pizza crust recipe … thin crispy crust OR keto deep pan pizza.
Check out this recipe
  1. Place the low-carb dough in between 2 pieces of baking parchment paper and roll into a circular pizza shape (see photos in this post). 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.
  2. Make fork holes all over the pizza base to ensure it cooks evenly.
  3. Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
  4. To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
  5. 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.

More Low-Carb Dinner Recipes

2: Low-Carb Bagels

The world's no.1 low-carb mozzarella dough recipe
Low Carb Living For Families
Check out this recipe
  1. Add 1 tsp of baking powder to the dough mixture, mix thoroughly.
  2. Divide the mozzarella dough into 6 equal sizes. Roll into balls then into cylinder shapes as shown in the video.
  3. Fold the ends of the cylinder shapes in a circle and squeeze the two ends together to form a bagel shape.
  4. Place on a baking tray and sprinkle with sesame seeds. Bake at 220C/425F for 15 minutes, or until golden brown.
  5. Serving suggestions – cream cheese, avocado, smoked salmon, bacon bits

More Low-Carb Lunchbox Recipes

3: Low-Carb Mozzarella Dough – Garlic Bread

The world's no.1 low-carb mozzarella dough
sugar free mint sauce
Check out this recipe
  1. Add 1 tsp baking powder, 1 tbsp parsley, and 1 tbsp garlic to the basic low-carb dough recipe, and mix.
  2. Place the dough onto a baking tray/sheet pan lined with baking parchment. Form into a garlic bread shape.
  3. Cut little slices into the low-carb garlic bread.
  4. Mix 2 tbsp melted butter, 1 tsp parsley, and 1 tsp garlic. Brush over the top of the low-carb garlic bread, and sprinkle with more cheese.
  5. Bake at 220C/425F for 15 minutes, or until golden and soft.

4: Low-Carb Fat Head – Pizza Scrolls

Low-carb mozzarella dough pizza scrolls
rsz_vegan-lady vegan myth
Check out this recipe
  1. Spread tomato sauce or tomato paste (watch for any added sugars) over the dough, sprinkle over diced pieces of pepperoni and cheese.
  2. Roll up into a long sausage shape.
  3. Cut the scroll into small slices. Place each pizza scroll on a baking tray/sheet pan lined with baking parchment.
  4. Add more cheese then bake at 220C/425F for 15 minutes.
4 Ways to Use Mozzarella Dough

Keto Mozzarella Dough Recipe (4 ways)

Fat Head dough (mozzarella dough) is the NUMBER ONE recipe for the entire site. If you only ever try one low-carb recipe, this is it. It has won over many traditional pizza lovers who are never going back. See the conversion below to see how to make these using almond flour or coconut flour.
No ratings yet
Print Pin Rate
Course: Baking, bread, Coconut Flour Recipes, Dinner, Lunch, Lunch boxes
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Keto mozzarella pizza dough
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 whole dough recipe
Calories: 1174kcal
Author: Thinlicious.com
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!


  • 170 g shredded/grated cheese mozzarella
  • 85 g almond meal/flour *see recipe notes below
  • 2 tbsp cream cheese full fat
  • 1 eggs – medium medium
  • pinch salt to taste


  • 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, and any other flavourings, mix gently.
  • Use the basic mozzarella dough in a variety of ways detailed below.



Nutrition values are for the ENTIRE dough recipe. Divide the values by how many slices or servings you make.
Mozzarella dough can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.


Serving: 1ENTIRE dough recipeCalories: 1174kcalCarbohydrates: 24gProtein: 62.5gFat: 98gSodium: 58mgPotassium: 22mgFiber: 9.1gSugar: 6.2gVitamin A: 1800IUCalcium: 1200mgIron: 4.1mg

More fat head recipes

I think you’ll agree, once you master mozzarella dough, you can make almost anything. Bread, crackers, pizza, and even sweet keto cinnamon rolls.

10 images of keto fathead dough variations

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Recipe Rating


  1. I was really excited to start the Fathead dough recipe when I noticed that a microwave oven plays an apparently essential role. Mirowave ovens are unsafe, change the molecular makeup of food, can impact health in myriad ways and I am dissapointed that a site dedicated to healthy eating this has not taken into account.

    Do you have an alternative for those who do not use microwaves?


    1. That is such an old myth. Microwaves alter food makeup, nutrients and protein structure just the same way that cooking does. If you choose not to use the microwave, you can easily warm the cheeses together on the stove top, gently mixing so it doesn’t catch and burn. It just takes a little longer, but worth the wait 🙂

  2. Tom started more than once he didn’t come up with this. One of his readers submitted it to him and he posted it.

    1. Sharon Grissom says:

      Garlic dough, very runny. Is there supposed to be 1/2 tsp baking flower/ It is not rising and I am disappointed.

  3. The amount of ads on your site makes it very difficult to get to your great recipes and info, and makes me not want to come back here again.

    1. Well … unless you want to pay a subscription … they allow me to give all my content away free, especially to those who need it the most and cannot afford a monthly charge. 🙂

      1. Thank you somuch. Iappreciate the free recipes!!!

    2. Sharon Grissom says:

      I agree, The garlic dough, is it supposed to have 1/2 tsp baking powder?

  4. Thanks so much for these recipes. Excited to try all 4.
    Question…for each of the recipes (the pizza dough, scrolls, bagels and garlic bread) are the directions for 1/4 of the main mozzarella dough recipe?

    1. You should use one entire mozzarella dough recipe for each of the 4 ways. I have stated the nutrition foe the entire dough recipe, then you can calculate how many bagels or slices you made it into.

  5. Its probably important to mention that using packaged, pre-shredded mozarella is probably a no no. Most pre-shredded cheeses are mixed with flours and starches to keep the shreds from sticking together, adding carbs and unwanted fillers. Best to grate your own. It really only takes a minute.

    I used this recipe for crackers, which would have been wonderful, had I not over salted. I have a tendency to do that. Sigh. I’m having another go at it this weekend. But can’t wait to use this dough in many other applications. Its the first one I’ve tried that didn’t have to go immediately into the trash.

    1. I classify that as a superb result!m No trash can required 😉 And yes, I agree about the pre-shredded mozzarella, you have to check labels clearly for their carb content and additives. Luckily the brand I use has neither. Shredding/grating yourself saves $$ too.

    2. JoAnne Bruno says:

      Thank you for mentioning this because I was going to do that.

  6. Oops, I want to add something: Thank you for this site! I just discovered it a few days ago, when starting keto/low carb again after a two year, 40 pound hiatus. This time its for good. I’ve already lost 4 pounds. My problem has always been not being able to stick to it because of my sweet tooth and love of bread. This site (along with a few others that I’ve found and book marked) will save the day. Thank you so much for the content, and for it being free. I don’t mind the ads, etc., if it means easy, free access to your recipes. And love that you include the nutritional analysis–many other sites don’t. Have I said thank you enough? THANK YOU!!!

  7. The pictures are misleading. This dough does not rise like in your pictures.

  8. Has anyone successfully made this without a microwave? My machine died and seeing as this was the only recipe I used it for, I didn’t replace it. But every time I try making this in a pot it sticks! Argh!

    1. Hello there, thankfully, I read your comment before trying the recipe. I do not use a microwave and I did it on the stovetop. I used a little x-virgin coconut oil on the surface of the pot I used and also a little on my hands helped with the shaping. Thank you for posting, you saved me a sticky mess! It worked like a charm. 🙂

      1. maybe do it on a double boiler? Any pyrex bot set over a pot of simmering (but not boiling) water would work. Also, don’t let the bowl touch the water.

      2. We seem to be quite a few who nowadays don’t want to use a microwave. Thanks for giving us these alternative instructions .? Now I can finally try this.

  9. Can you freeze this dough to bake later?

  10. Can thhis be frozen after it has been baked?

    1. Yes, after it has been baked is the best way to freeze mozzarella dough. Many people tell me they freeze their cooked pizza bases for a quick ready-meal. Simply defrost, add some toppings, re-heat and enjoy 🙂

  11. Do you have to use mozzarella? Or could I use a white or yellow cheddar?

    1. You can but those cheeses will sometimes render the fat out too much an become solid with the pizza base. Mozzarella is amazing and pliable.

  12. Sounds amazing, thanks Libby. Had a chuckle, at 151% fat!!!! Yay! And THANKS.

  13. The base recipe uses grams, instead of ounces or cups. Can you please advise the measurements as such? I’m getting all sorts of different answers when I google conversion calculators.

  14. Ha ha never mind. Just saw the conversion button. My bad!

  15. Could you add extra instructions to your recipes for those people who don’t have access to a microwave oven? Great website and great ideas. Thanks.

  16. I made the garlic bread tonight and it is divine! I made four mini breads from the dough recipe, which are actually pretty filling. I am wondering about freezing some and reheating? My husband has suggested that you could also use the dough to make calzones – sandwich size fold over pizza, which would be great to take for a hiking lunch too. Fantastic ideas with your Fat Head Pizza Dough 🙂

  17. How big of a pizza does the dough make?

  18. Just mad the pizza rolls, great success! I spread the dough with a mix of home made basil pesto and tomato paste, sprinkled on some chopped up olives and fresh basil leaves, and more mozzarella cheese. Will definitely being whipping these up again and again. I can see them as being really good for packed lunches on day hikes. I used coconut flour for the first time in the pizza dough and it worked very well, which is quite amazing when you think how little coconut flour you add compared to almond flour/meal.

  19. Vegemite Scrolls!! thanks

    1. Oooh Sally … you made me a little excited just now. I have been missing my Vegemite and cheese toasties. Can’t wait to make some VM scrolls 😉

  20. I tried the garlic bread version-out of this world! It was so good, I liked it better than the homemade garlic bread that I made for my family, and that’s saying a lot, because it’s good, too! How many servings is in one batch of garlic bread? And how many carbs for that? I ate half of the bread, it was soooooo good! Thanks for your recipes!

    1. Wow this is praise indeed!!! The recipe nutrition panel is for the entire recipe, so I haven’t given the usual “per serving” as you might be making bagels, bread or pizza. So simply divide the nutrition by how many slices you made. Now go and enjoy that yummy yummy garlic bread ?

  21. I do not microwave ANYTHING except Sake (which I should not be drinking!). Can I do this without it?

    1. Yes Sake is Alcohol and you can def do without it… For your liver’s health

  22. Hi Libby, I just wanted to say that I love your site and recipes!

    Oh, and please ignore those microwave-haters: I love microwaves and would be lost without mine! It helps lots of us to make quick yummy meals and stay on track!

    (Also, to the lady complaining about the ads…. rolling eyes!)

    1. Thank Anita, the voice of reason. I let them argue it out amongst themselves. Love or hate the microwave, like anything, is a personal choice. And as for the ads? Maybe she would like to donate to those who can’t afford a membership site and my bills that keep this website afloat ?

  23. Mary wood says:

    OMG I can’t believe some of the comments … nicrowaves / nag nag!!, advertising / nag nag!! … don’t you people appreciate what Libby is doing for you and the rest of us.

    I for one really really thank you for all you do and all I can say is please ignore the whingers and know that there are more “Libby Lovers” than these complainers. All I can say to them is dont ditch the carbs … ditch this site … leave the rest of us in peace to enjoy what this great lady is doing and and dont come back okay … bye!!

    1. Brilliantly said!! Libby is so generous and reading all the whinging and whining made me re think my belief that all low carbers are happy people!! ?

  24. Hi Libby…I wanted to watch to video mentioned for the recipe before trying it but am unable to locate a link. Have you taken it down by any chance? Thanks

  25. If you flip the pizza over, how long to bake it (after the 1st 12-15 minutes)?

    Thank you.

  26. May I ask why or how there are so many calories when the individual ingredients don’t make up that many calories? I am trying to watch calories and carbs, and trying to stay under 1000 a day. Any info would be great, thank you!

    1. Under a thousand? Are you 4 feet and 60 pounds? Any doctor or dietician will tell you it is NOT healthy to keep a diet of under a thousand calories. You will do more harm than good. Your body needs those calories. If you are trying to restrict your calories so drastically as to lose weight, I caution against that. That will actually slow your weight loss. You will starve your body and any food you eat, your body will hold on to because it doesn’t know when it may get fed again! Talk to a doctor please before you set a calorie limit.

  27. I tried the garlic bread and it flatten and looked more like a focaccia bread. What might have I done wrong? Help! Thank you!

  28. OMG just did the garlic bread for the first time and not the last time
    thank you it is soooo good xoox

  29. Julia Batchelor says:

    I made the bagels this morning and my goodness they were awesome. My husband said he needs these at least once a week

  30. I am a firm fan of Fathead Pizza but tonight I am making it as garlic bread to go with our pumpkin & coconut soup (also a firm ditchthecarbs recipe favourite). Thanks Libby! Whole family is eating LCHF tonight!

  31. I’m really trying hard to follow a keto diet… alas my boys like their pizza Friday’s! You should see the tears rolling as I pick off and eat the toppings off of a dominos pizza and leave the crust (my absolute favorite part about pizza)!

    This looks like its going to be real simple to throw together or even better batch cook and freeze. Would you recommend freezing just the dough or cook and freeze the entire pizza like a keto delisio?? Then follow the cooking instructions or turn up the heat and cook from frozen?

    Thanks for any help for this carb loving momma! 😉

    1. Hiya carb-loving momma 🙂 You will seriously LOVE this pizza. Take a look at this recipe and my pizza waffle recipe too. This mozzarella dough can be frozen AFETR baking. The raw egg and melted cheese do not take kindly to freezing. You are going to become THAT mom who makes the best pizza in the neighborhood 🙂

  32. Libby, the recipe calls for a medium size egg; is this a US size? I know you’re in NZ and I think eggs are graded differently. I’m looking forward to trying this, but I want to make sure I use the correct egg size. I currently only have large eggs. Thanks for your reply.

  33. At 425, mine was quite brown already at 10 minutes. I left it in til 12 to make sure they were done. Next time, I will drop the temp. Otherwise, easy and delicious!

  34. Hello, I tried making this dough recipe but it doesn’t seem to come out how I expect it to, it seems to always come out where it’s fairly easy for it to fall apart and I’m not sure what’s going on, I cook the dough at 425f for 13 minutes or so and it starts to crisp the edges which is nice but the inner area seems almost as if it’s uncooked, and not very stuck together,


    1. I would try to lower the oven temperature and see if that helps cook the centre whilst the crust browns slower. I also would look at which mozzarella you are using. The dough should be cheesy and truly combined together. I wonder if your pre-shredded mozzarella contains some wheat? Some brands do to keep the stand separated.

  35. Does the Garlic Bread need 1 tsp baking powder? You don’t list it here, but you do on the main recipe page for it!
    Thanks in advance!

  36. Hi, not hating on microwave just don’t have one. So I made the recipe and it’s tasty but ugly lol!! Instead of microwave i used pot and oven …. but when I was rolling it it was super sticky so I added almond flour and still remained sticky.. and as I was making my cheesy calzone it keeps breaking.
    It taste good just ugly and breaking… what am I doing wrong??

    Thank you

  37. Hi my bagels are delicious but collapsed into pancakes… and suggestions?

    1. Did you use baking powder?

      1. This happened to me as well and I did use baking powder

        1. Perhaps your baking powder wasn’t fresh or it was older. This would make it less effective.

  38. Hi! I just tried the bagels and love it, but it had a eggy tasty. Is it possible to skip the yolk?

  39. Hi,
    I’m just wondering which Almond Flour to purchas between two Bob’s Red Mill.
    + Super-Fine Amlond Flour, Gluten Free
    + Natural Almond Flour, Super Fine


    1. Personally? I usually go for almond meal / ground almonds. They seem to be cheaper and more accessible around the world than fine almond flour.

  40. Hello, I watched the video and was wondering is that one batch of the dough recipe cut into 4 or 4 batches of the whole recipe?

  41. Melissa Michaud says:

    I just want you to know that due to a dairy allergy I made these with dairy free mozzarella cheese and coconut cream in place of the cream cheese. And it was a total success!! Thank you so much for the recipe!! What a decadent treat!

    1. Melissa this is brilliant feedback!!!! I’m sure a lot of my dairy-free readers are doing a happy dance right now in their kitchens – yay!

  42. Our family has been following the Keto way of life since May of 2017. We love the fat head dough. I have also made it with a shredded provolone. I recently came across a shredded Three Pepper Gouda. It is amazing. Although the traditional round pizza did not get cooked well in the center. I cut off the edges and cooked it longer.

    1. Asiago works really well, also!

  43. Stephanie says:

    Any suggestions for a substitute when family members are allergic to almonds, coconut and all nuts??

    1. cauliflower or zucchini instead of any of the nut flours – VERY tasty!

      1. Can I use the fat head crust for the cold veggie pizza crust that is made with cream cheese?

    2. Use flax flour/meal 1 to1 for almond flour.

  44. Any particular way to store the bread after making any of the 4 recipes?

    1. If you have any leftover (and not many of us do 😉 ) it’s best to keep them in the fridge due to the high dairy content. Keep them in an airtight container so they don’t dry out.

  45. Roberta M. says:

    Made a pizza. YUMMY!! The best part was that my husband loved it too!! My question is: We like a crispy crust, and I lost part of the crust when I flipped it and removed the parchment paper. Do you think a light mist of cooking spray would help it crisp and release from the parchment easier?

    1. Mozzarella dough is best kept AFTER it has been cooked. It’s not good to freeze the cheese and egg once it has been warmed, mixed, yet not cooked. Many readers make double batches, then cook them all and freeze the cooked pizza bases ready to add toppings, heat and go.

  46. I made the bagel version into buns with 2 eggs and 1 tsp of baking powder. They were sticky to put in the parchment paper, but they were great. I’ve been using a shredded Three Pepper Gouda to make FH pizza dough for some time. I tried the buns with the Three Pepper Gouda and they spread out a bit more but were “Awesome!” I’ve made crackers/chips and seasoned them with different herbs and garlic and onion powder combinations from FH dough. This dough has been a great addition to our way of eating. I tell people about it all the time.

  47. My dough rises beautifully in the oven, then collapses upon cooling – any thoughts on how to fix?


    1. No gluten or yeast mean that this will collapse, as there is no structure to hold the cases on rising.

  48. These recipes look so yummy, I am trying to eat low carb but I’m allergic to eggs. So many low carb recipes and low carb meal plans contain eggs that I am finding it very frustrating. Do you know how I can adjust the dough recipe to make without eggs? Should I add something else to replace the eggs or can it turn out ok just without any egg? Has anyone made without eggs and had the dough turn out ok? Any advice appreciated. Thanks.

    1. 5 stars
      In vegan baking people make a flax egg using 1Tb ground flax and mixing it with 2-3Tb of water. That might work in this recipe pretty well.

  49. I made the garlic bread, and it tastes very similar to Red Lobster’s cheddar bay biscuits. I am so happy about this! Thank you!!

  50. Looks good but why so many calories? fat content 98g lot of fat. 24 carbs seem high to me to. Am i wrong?

    1. That is the nutrition for the entire recipe. It’s then up to you how many slices you cut the loaf into, how many bagels you make etc.

      1. I couldn’t get the nutrtional panel to work either. Mozzarella has 1.9 g carbs per 170 g, cream cheese 3.5 g per 2 tbsp, almond meal 3.7 g carbs per 85 g, and an egg 1.1 g carbs. Total 10.2 g. Even accounting for different brands of ingredients with slightly different numbers, I can’t work out how it’s 24 g of carbs for the whole recipe. Unless I’m doing something wrong?

      2. Oh, also, I didn’t mean to sound ungrateful with that comment. This recipe is amazing and has changed my life! Thank you!

      3. Christine Stunzi says:

        I’m.trying this today for the first time. Would you say this would make enough for 2 individual pizzas and 1 small garlic bread for 2?

  51. 5 stars
    Hi- I’m sorry, but I can never find your videos within the recipe pages on any of them. It says scroll down and I do, but I am unable to find them. Are they on Youtube? Help! Thanks!

    1. Beate Grobe says:

      The must have removed it, I can’t find it either

  52. Joanne Adelaide says:

    Hi … can I freeze made dough or alternatively freeze the cooked rolls?

    1. It’s best to cook then freeze. The raw egg and warm cheese shouldn’t be frozen without cooking. Place them in an airtight container, and with sheets of baking parchment in between so they can easily be defrosted, just removing one at a time.

  53. Marce García says:

    Hello! Please, I NEED YOUR HELP!
    I’ve always had problems with baking paper/parchment 🙁
    I’ve used plain baking paper, buttered paper, then I changed to baking foil, buttered baking foil, and ALWAYS DE THE SAME PROBLEM: STUCK dough.
    Please, can you give me any piece of advice? Thank you very much!!

    1. OK, so never ever use foil, as per recipe it has to be baking parchment. Are you sure you’re not using baking paper? Maybe you need to add some additional almond flour so the brand of cheese you are using isn’t too sticky. Maybe try to use slightly wet hands to handle the dough too.

    2. Use a silicone mat or silicone flat tray… Mine came out perfect! Did not stick and slid off the silicone tray!

  54. Making the garlic bread as I type. It is in the oven. I’ve never made it before today, but wanted to try for a long time. The problem I’ve had on my first time is – even before putting it into the oven the dough had already flattened and spread. It is probably no more than 1.5 inches tall. That’s a disappointment!

    1. It sounds like your mozzarella cheese may be too wet (and hence soggy drooping dough). You may need to have added some extra almond flour/meal to make it a little sturdier.

  55. 5 stars
    I made this today. I didn’t use exact measurements but it came out very well. I just used any shredded cheese I had which ended up being a cup of Aldi Italian blend and 3/4 of shredded Monterrey Jack. I eyeballed the cream cheese, but I did measure the almond flour. After mixing, I ended up pressing it onto a pan and baked it as if it were a flat bread. I cooked it for about 20 minutes because at 10 it didn’t seem done so I added another 10 which might have been a little too long because it was a little tough, but definitely not too tough to enjoy! I think next I’m I’ll shoot for 15 minutes. Now I can have avocado toast again! Thank you so much!

  56. How long is the bread good for and what is the recommended storage method? Fridge or counter top?

  57. 3 stars
    I find it to be a bit heavy and doesn’t rise much, I would prefer it to be lighter but not sure how to get it lighter and rise more. I’m using coconut flour, but have dropped that back to 40g but still too heavy.

    1. The coconut flour will be making it heavy as coconut flour is so high in fibre. Some brands vary how much moisture: fibre is in their flour as they are not standardised. The mozzarella dough doesn’t rise as much as you would expect from a wheat flour recipe, because of the lack of gluten and no yeast is used here.

    2. I have the same issue .. we are against the use of microwaves for health reason… i have melted the cheese using the bowl over hot water method… works well

  58. I know this may sound prehistoric however we do not have a microwave. Can I make the dough without the step to microwave? I do have an oven so I can warm it there in lieu of the wave. Thanks!

    1. We dont have a microwave either. We use a double boiler on the stove top. Works perfect for us.

    2. I used a metal bowl and popped it in the oven until it started to melt the cheese… the same bowl as I mixed it all in, saves washing up, just remember to use an oven glove when taking it out of the oven 🙂

  59. 5 stars
    I have been craving bread and this does the trick nicely! Question: how do I know when they are cooked? I have a double oven and in the small convection oven, I baked these 9 minutes until they were very golden on top but should they be covered with foil and baked longer to get a more “bagel-like” bread consistency? I ate one warm because it was SO tempting so maybe once they cool?? I am coming from a largely vegan diet so eating cheese is hard for me to swallow (pun intended)!

  60. Hi,

    Any advice on how to make the dough without a microwave?


    1. You can melt the cheeses in a double-boiler set-up on the stovetop.

      1. I used a stovetop method simple mixing the flour with all the cheeses then heating slowly and mixing frequently. I also left out left out the egg and put 1/2 tsp of Kerry butter for a bit of moisture. It turned out amazing.

  61. 5 stars
    Hi there! This was great to curve our bread cravings, but I would like to sub the almond flour for coconut flour. So instead of doing the 1 3/4 c of almond, you’re supposed to do just a 1/4c of coconut flour??? Mine was a little biscuit like and i would like it to be more doughy. Thx!

    1. Yes, that is the correct substitution. The coconut flour will make it a little more rigid because of the high fibre. It’s a good alternative for those who cannot tolerate almond flour.

  62. Ok, my husband and I tried the ‘garlic bread’ variation last night and we were so amazed I’m going to try to use the basic fathead bread as sort of a drop biscuit topping on a pot pie… I was wondering if you, or anyone else, has any experience with this or tips on how to do it. TIA

  63. I’m just curious why is there so much sugar/carbs if it is supposed to be a low carb/keto recipe
    9grams of sugar/24 grams of carbs sounds awfully high?

    1. That is for the entire recipe 🙂 It’s then up to you which of the 4 ways you choose to make and each recipe will have its own number of servings and so the number of grams will be different. For example, if you decide to make Fat Head pizza, it is only 2.4g net carbs per slice.

  64. Maz Stuteley says:

    5 stars
    I made the plain dough and cooked it in a silicone mini loaf tray for a bun substitute. Absolutely delicious. Thank you Libby for a great recipe. I made a double quantity and popped them in the freezer. A quick microwave and they are as good as straight from the oven.

  65. Hi Libby, have you tried fathead dough in a waffle iron? Our first pizza is in the oven! Thank you so much for spreading the low cab gospel!

      1. Just tried it, recommend do not over cook it like I just did. 🙁
        Was very difficult to spread in the waffle maker, I think next time I will put it in a cold one or just put in my turbo oven

  66. 5 stars
    The dough was wonderful. I used it to make a pizza with spinach alfredo sauce topped with sliced mushrooms and onions.

  67. Can I omit the egg in this recipe?

  68. I dont understand why this recipe is 24g of carbs. I realize the 24g is for the entire recipe however, it calls for 1/4 c of almond flour (5g) and cream cheese (less than 1 g) along with the additional ingredients with 0g. Where do the 24g of carbs come from??

    1. The recipe requires 85g (3/4 cup almond flour) not 1/4 as you calculated. You have also referred to 24g which is the total carbs but did not remove the fibre to give net carbs. An egg provides 0.5g carb, Mozzarella 3.9g, almond flour 17.8g, cream cheese 1.6g = -9.1g fibre = net 14.9g net carbs.

      1. Jacqueline Manson says:

        4 stars
        Hi my stuck to the paper, any reason why Thanks

        1. It sometimes does, so first, make sure you have the best non-stick baking parchment (not baking paper) and pulling off horizontally works best. Pull slowly, if it begins to stick, pull from another direction, soon you’ll have the whole paper off in one. Failing that, you can always scrape any Fat Head dough from your baking parchment, then scrape it back onto the pizza base – voila! 🙂

          1. Joey Humphries says:

            5 stars
            I love this recipe! The garlic bread is my favourite 😋 Can you make a couple of batches and freeze the dough? 🤔

          2. I’m so glad you love this garlic bread, and yes you can freeze a couple of batches BUT only once the garlic bread is cooked. You don’t want to add a raw egg to warm cheese then freeze it. As soon as the raw egg is warmed by the cheese, it needs cooking.

  69. Daisy spoonsofgrace says:

    can i use baking powder?

  70. Setting for the oven????

    1. The basic dough recipe details how to make the dough, then each of the 4 ways gives detailed instructions and oven temperatures and times. For example, the pizza recipe states “bake at 220C/425F for 12-15 minutes”

  71. Berna Lindfield says:

    5 stars
    I don’t have a microwave so how combine cheeses and flour/

    1. Will this recipe work for making Pies?

  72. Marie Ann Mann says:

    5 stars
    Will this work with ricotta cheese and Mozzarella Chees, instead of cream cheese? Thanks.