Fathead Dough Pizza Base
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).
Servings 1 pizza (shared between 2 people)
Calories 643kcal
Equipment
Ingredients
- 100 g almond flour
- 1/4 tsp salt
- 1 tsp garlic powder
- 1 large egg
- 170 g mozzarella cheese
- 60 g 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.
Video
Notes
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A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
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.
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!
* * *
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.
Nutrition
Calories: 643kcal | Carbohydrates: 4.7g | Protein: 32g | Fat: 55g