“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 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. Please adjust accordingly if you plan to devour a whole one (no judgement here). Please invest in a kitchen scale if you do not already have one. All the recipes 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.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Fathead Dough Pizza Base…
Fathead dough is a popular choice in the keto diet because of its versatility and compatibility with low carb eating. It’s a dough made primarily from cheese, almond flour, and eggs, and it serves as a keto-friendly alternative to wheat-based doughs.
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The cheese and almond flour in fathead dough provide healthy fats, which are a crucial macronutrient in the keto diet. These fats help you stay in a state of ketosis, where your body burns fat for fuel instead of carbohydrates. Eggs and cheese also contribute protein to fathead dough, helping to keep you satisfied and promoting muscle health.
While fathead dough itself is keto-friendly, it’s essential to choose nutritious toppings to make your meals more balanced and healthful. Load up your pizza with low-carb veggies like spinach, mushrooms, bell peppers, onions, and tomatoes. These provide essential vitamins, minerals, and fibre. You could also add sources of lean protein like grilled chicken, turkey, or shrimp. These proteins are low in carbs and can enhance the satiety of your meal.
Healthy fats like avocado slices, olives, and drizzles of olive oil add flavour and richness, and reach more herbs like basil, oregano, and thyme to enhance the flavours. If you tolerate dairy well, consider using full-fat cheeses like mozzarella, cheddar, or feta to add creaminess and flavour to your creations.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Fathead Dough Pizza Base, as well as all the Fathead dough-inspired recipes on Fats of Life®.
Fathead Dough Pizza Base
Per serving
Equipment
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:
- 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.
- 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.
- 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.
- Use a rolling pin to roll out into a large circular shape to make the base of your 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.
- 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!).
- 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!)
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
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:
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.
11 Comments
Have you tried making this with marscapone cheese?
I assume you mean in place of the cream cheese? No, I haven’t. Mascarpone and cream cheese may appear the same, but they have slightly different consistencies and different fat content. Although, give it a try and let us know if it works? :)
I tried it, worked a treat!
That’s great to hear!
Can you make several ahead of time and freeze either just the crust or pizza with toppings? Would you do that before or after you bake it?
I think you could wrap and freeze the batches of ‘dough’, for sure xxxx
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.
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
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?
Hi Nicola, I am thrilled you love it! This pizza base is in the book – page 92 xxxxx
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx