Make tasty, low-carb pizza at home with this quick and easy recipe for a grain-free, gluten-free crust!
Low-carb baking often gets a bad rap for being overly complicated. Between weighing ingredients and searching for hard-to-find substitutions, it can seem like a real burden.
But this fathead-style pizza dough recipe proves all those ideas wrong! You don’t need a culinary degree, special skills, or expensive equipment to make it. This clever combination of melted cheese, almond flour, egg, and seasoning transforms quickly in the oven into a tender, tasty crust. All you really need is some parchment paper, an open mind, and about 10 minutes.
This fathead dough is versatile enough to use beyond pizza night, too! It also makes delicious garlic bread, sandwich rolls, savory pie crusts, and more. Once you get the hang of handling and rolling the dough, you’ll wonder why you didn’t try it sooner. Its bread-like consistency and mild flavor bring low-carb, gluten-free, grain-free simplicity to the table.
Tips for fathead dough success
Start with low-moisture, pre-shredded mozzarella cheese. It’ll melt smoothly and help form a chewy, bread-like texture. Then be sure to mix the almond flour and cheese really well before adding the egg. Thorough mixing lowers the temperature and prevents the egg from scrambling or curdling in the dough. Once you’ve mixed in the egg, work quickly to shape the dough while it’s warm. If it becomes stiff or hard to handle, microwave it for 10-15 seconds to soften it.
Do not substitute foil, plastic wrap, or a greased baking sheet for the parchment paper. It’s the only choice that not only prevents sticking while rolling the dough but also keeps the crust from welding to the pan while it bakes. Chilling the dough briefly before rolling can help if the kitchen is warm or the dough is extra sticky. And rolling it between two sheets of parchment is the easiest way to get a smooth, even crust.
Finally, if you plan to use this dough in other recipes—for example, to add a low-carb crust to Sausage And Spinach Keto Quiche or this Keto Taco Pie Recipe—just omit the Italian seasoning.
How do I store leftovers?
If you’re not using your unbaked fathead dough right away, wrap it tightly in plastic wrap and store it in an airtight container. It’ll keep in the fridge for up to 7 days or in the freezer for up to 3 months. Thaw overnight in the fridge before rolling out and baking.
For leftover topped and baked pizza on fathead crust, store leftover slices in an airtight container in the fridge for up to 5 days. You can also freeze slices between sheets of parchment paper in a freezer-safe container for up to 2 months. Reheat in a 350°F oven or air fryer until warmed through and the cheese is melty, or microwave individual slices for about 30 seconds.
Similar recipes to try
Hungry for more low-carb versions of bready faves? These Sweet And Savory Keto Bagels use a fathead-like dough to create a signature dense and chewy texture. Looking for a less cheesy alternative? These grain- and gluten-free recipes for Keto Cauliflower Bread and Low-Carb Almond Flour Bread make excellent sandwiches, French toast, and more!
Fathead-Style Pizza Dough
Ingredients
- 1 1/2 cups mozzarella cheese shredded
- 1/2 cup almond flour
- 1 tablespoon Italian seasoning
- 1 egg
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a microwave-safe bowl, heat the mozzarella cheese in 30-second intervals, stirring after each, until it is very melted and stretchy—typically 1-2 minutes total.
- Add the almond flour and Italian seasoning to the melted cheese. Fold together with a spoon or spatula until thoroughly combined and no dry flour remains.
- Add the egg and mix until a sticky, uniform dough forms. If the dough becomes too stiff, microwave it for 10–15 seconds to soften.
- Place the dough on the prepared parchment-lined baking sheet. With damp hands, knead lightly just until the dough is even in color and texture. To prevent sticking, you can knead or shape the dough between two sheets of parchment paper.
- Roll out the dough to your desired thickness, aiming for about 1/8 inch for a classic pizza crust. Prick holes all over with a fork to prevent bubbling as it bakes.
- Bake for 7-10 minutes, until the crust is golden at the edges and firm to the touch—look for a pale golden color and set, slightly puffed texture. Remove from oven.
- Optional: Add your preferred pizza toppings and return to the oven or broiler for 5-10 minutes until the cheese topping is bubbly and starting to brown.
Used this recipe first time today. I was very surprised at the tenderness and flavor of the crust. Teens liked it, too. I see this as a weekly pizza treat. I highly recommend this….easy and good! Try it….you’ll be surprised too!! Thank you.
Thanks so much Maureen!
I made this for dinner with dairy-free mozzarella. It came out pretty good. I had to add a bit more almond flour because it had a lot of liquid, and then it stuck to the parchment paper when I rolled it out between the two pieces. It tasted fine, though…a bit too almond-y, though. It was fine. A good way to eat pizza!
Thanks for trying out this recipe!