Keto Pizza with Fathead Dough: The Low-Carb Game Changer

Pizza cravings on keto? Fathead dough laughs in the face of carb-loaded crusts. This recipe slaps so hard, you’ll forget it’s low-carb.

No sad, floppy cauliflower crusts here—just cheesy, crispy perfection. Want to eat pizza without derailing your diet? This is your golden ticket.

And yes, it’s stupidly easy to make. Ready to out-pizza the pizza?

Why This Recipe Works

Fathead dough is the keto MVP because it’s flexible, flavorful, and foolproof. Unlike other low-carb crusts, it doesn’t taste like cardboard or despair.

The magic combo of mozzarella and cream cheese creates a dough that’s crispy on the outside, chewy on the inside. Plus, it holds toppings like a champ. You’re welcome.

Ingredients

• 1 ½ cups shredded mozzarella cheese (low-moisture works best)
• 2 oz cream cheese (because butter’s cousin deserves love)
• 1 large egg (the glue holding it all together)
• ¾ cup almond flour (don’t skip this—it’s not optional)
• 1 tsp baking powder (for that fluff factor)
• ½ tsp garlic powder (unless you’re allergic to flavor)
• Pinch of salt (because bland food is a crime)
• Your favorite pizza toppings (pepperoni, veggies, more cheese—go wild)

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C).

   Line a baking sheet with parchment paper—trust me, skipping this is a sticky mistake.

2. Melt the mozzarella and cream cheese in a microwave-safe bowl. Nuke it for 60 seconds, stir, then another 30 seconds if needed. Don’t walk away; cheese burns faster than your gym motivation.
3. Add the egg, almond flour, baking powder, garlic powder, and salt to the melted cheese.

   Mix until it forms a dough. Pro tip: Wet your hands to avoid a sticky situation.

4. Roll out the dough between two sheets of parchment paper. Aim for ¼-inch thickness—too thick, and it’s soggy; too thin, and it’s a cracker.
5. Bake the crust for 10-12 minutes until golden.

   No, you can’t eat it yet. Patience, grasshopper.

6. Add toppings like sauce, cheese, and pepperoni. Keep it keto, or don’t—we’re not the pizza police.
7. Bake another 5-7 minutes until the cheese melts.

   Congrats, you’ve just out-pizza’d pizza.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or toaster oven—microwaving turns it into a sad cheese puddle.

Freezer: Wrap slices in parchment paper and freeze for up to 2 months. Thaw and reheat for a quick keto fix.

Benefits of This Recipe

This isn’t just pizza—it’s a keto power move.

Each slice packs protein and healthy fats while keeping carbs under 5g. No blood sugar spikes, no guilt, just satisfaction. It’s also gluten-free, because why not?

Plus, it’s customizable. Hate pepperoni? Use bacon.

Love veggies? Load ‘em up. The world is your keto oyster.

Common Mistakes to Avoid

• Using wet mozzarella: Low-moisture cheese is key.

  Watery dough = soggy crust.

• Skipping parchment paper: This dough sticks like bad decisions. Don’t risk it.
• Overloading toppings: Keep it balanced. Too much sauce or cheese = a messy, undercooked disaster.
• Not pre-baking the crust: Raw dough + toppings = sadness.

  Bake it first.

Alternatives

No almond flour? Swap it for coconut flour, but use ¼ cup—it’s thirstier than a marathon runner. Veggie-loaded? Add spinach or mushrooms. Dairy-free? Use vegan cheese, but IMO, it’s not the same. FYI, you’ve been warned.

FAQ

Can I make Fathead dough without a microwave?

Yes, use a double boiler on the stove. Melt the cheeses slowly, stirring constantly.

It’s more work, but desperation breeds creativity.

Why is my dough sticky?

You didn’t wet your hands, did you? Wet them next time. Or add a bit more almond flour—but not too much, or it’ll taste like sand.

Can I use pre-shredded cheese?

Technically yes, but it often has anti-caking agents that mess with texture.

Block cheese is the VIP here.

How do I know when the crust is done?

It should be golden and firm. If it jiggles, it’s not ready. Unless you enjoy doughy disappointment, keep baking.

Is this crust crispy?

Yes, if you roll it thin and bake it properly.

If you want it crispier, bake it an extra 2-3 minutes. Science.

Final Thoughts

Keto pizza with Fathead dough is the ultimate cheat code. It’s easy, delicious, and won’t kick you out of ketosis.

Stop settling for sad imitations—make this, eat it, and thank yourself later. Now go forth and pizza responsibly.

Keto-Recipes

Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!