Fathead Dough Pizza Base

Fathead Pizza
Fathead Pizza

This recipe shows you step-by-step how to make a flop-proof Fathead dough pizza base. * I have not included any toppings in the macro-calculations, because we all have our favourite ones. (Funnyman loves pepperoni or spicy salami, and I love seafood with fresh mozzarella.) These pizza bases are big and very filling, so the macros are based on 1/2 pizza base, so please adjust accordingly if you plan to devour a whole one (no judgement here). Also, as mentioned plenty throughout the site, please invest in a kitchen scale if you do not already have one: this recipe (and all the others on Fats of Life) are carefully developed using a scale: this ensures success with the end-product and helps with keeping an eyeball on your macros. THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)
 

– – – – – – PER SERVING – – – – – –
Carbs 4.7g | Fat 55g | Protein 32g
– – – – – – – – – – – – – – – – – – – – –


Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya
 

Fathead Pizza
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Fathead Dough Pizza Base (Keto)

Moreish, filling and cooked to perfection - this is the ultimate Fathead Pizza base recipe, coming in at 4.7g carbs per 1/2 pizza (without toppings).
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 pizza (shared between 2 people)

Per serving

Calories: 643kcal | Carbohydrates: 4.7g | Protein: 32g | Fat: 55g

Ingredients

  • 100 g (3.5 oz) almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1 large egg
  • 170 g (6 oz) mozzarella cheese
  • 60 g (2.1 oz) full-fat cream cheese (soft cheese)
  • toppings of your choice, (not included in macros)

Instructions

  • Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
  • Combine the almond flour, salt and garlic powder in a bowl. Whisk the egg well in a separate bowl.
  • Add the mozzarella and cream cheese into a wide-bottomed, microwave-friendly bowl. You can use store-bought, ready-grated mozzarella, however those usually include a small amount of potato starch, so using it will depend how strict you are on keto. You can also use fresh mozzarella, which you should dice or grate into smaller pieces for even melting. This is what you should have ready:
    Fathead Pizza
  • Place the bowl of cheese in the microwave on high for 1 minute 30 seconds until the cheese completely melts. (IMPORTANT: If you are using fresh mozzarella, tip out any excess liquid which separates from the melted cheese after microwaving, as this will make your mixture far too runny. You won't have this issue when using store-bought ready-grated mozzarella).
    Immediately tip the melted cheese into the bowl of almond flour mix and use a wooden spoon to vigorously combine the mixture. Alternatively, you could combine using a mini food processor.
    Fathead Pizza
  • Add the whisked egg and continue to mix until the mixture comes together as a sticky dough. It may seem like its not coming together - but it will.
    Fathead Pizza
  • Allow to cool slightly (use this time to get your toppings prepped and ready.) You can place the ball of dough in the fridge, covered. The longer the better: it just makes the dough easier to work with.
    Tip the ball of dough between two sheets of baking parchment paper.
    Fathead Pizza
  • Use a rolling pin to roll out into a large circular shape to make the base of your pizza.
    Fathead Pizza
  • Peel off the top layer of parchment. Do not be alarmed if some 'stringy' bits pull away. The 'dough' is easily manipulated and you can simply pinch pieces closed or press them back in.
    Fathead Pizza
  • Trim away the surrounding baking paper from the circle of dough, then slide the baking paper-with-dough onto a large baking tray or pizza stone. Bake in the preheated oven for 8-10 minutes, rotating the tray halfway through. (As you can see from my pic below I forgot to do so!)
  • Remove the pizza base from the oven and spread on / add your toppings and return to the oven for 5-7 minutes to allow the Fathead dough base to cook through sufficiently and your toppings to warm through (and any additional cheese to melt and bubble!).
    Fathead Pizza
  • Just to inspire you.... I made a double batch (two pizzas so we both had leftovers the next day).
    As pictured, Funnyman's pizza base was covered with my Roasted Tomato Sauce (run a search for that recipe on this site), mozzarella and a mix of salami and pepperoni. My pizza was topped with mixed, cooked seafood and fresh mozzarella.

Watch the video (... with blooper reel!)

A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.

For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Fathead Dough Pizza Base
Summary
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Recipe
Fathead Dough Pizza Base (Keto)
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51star1star1star1star1star Based on 8 Review(s)








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Nutritional Information per serving (1/2 pizza, excl. toppings)
Calories                         643Kcal / 2690kJ
Fat                                 55g
Carbohydrates               4.7g
Protein                           32g

Allergens
Almonds
Eggs
Milk




See all the Fathead dough-inspired recipes on Fats of Life:


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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
 
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.



5 Comments

  1. Although I followed everything to a T including microwaving for 1 minute 30 in a 900W oven I was quite concerned that the mozzarella didn’t all melt but after much stirring it did come together.
    I only used half the dough and I first rolled it out too thinly however that was easily rectified and I thoroughly enjoyed my first keto pizza.
    Thank you for all the effort you’ve put into your hobby and for sharing your love of low carb, healthy food with us.

    1. Well done Ingrid – on improvising! Remember the cheese won’t melt into a sauce, it will literally just melt, almost just to a cheese “mass”. Things like the size and depth of a bowl may also make a difference. I am glad you loved it anyway! xxxx

  2. I love this pizza dough recipe. I’ve got your new book but this recipe isn’t in it so I have to look it up on my phone every time I want to make it. Do you have a printable version?

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