Gluten free, Grain free, Low Carb, Sugar Free & Diabetic Friendly!
There are ALOT of recipes out there for Fathead dough. I have tried several different variations and this is still the best that I have come across yet (It is based on the fathead recipe at ditchthecarbs.com). What is Fathead Dough you may be asking? Well it is the life blood of pizza/bread loving Keto-ers everywhere! I use this low carb dough to make pizza, calzones, buns, bread sticks, crackers, etc. It is extremely versatile, easy to make and won’t break the bank.
Fathead Dough Pizza
- 170 g shredded/grated Mozzarella Cheese (1 & 3/4 cups)
- 95 g Superfine Almond Flour (a tad bit over 3/4 cup)
- 2 Tablespoons of full fat Cream Cheese
- 1 Medium Egg, slightly beaten
- 1/4 teaspoon of Baking Powder
- ½ teaspoon of Dried Rosemary/ Garlic powder or other herbs and spices (optional)
- Your choice of Keto pizza toppings such as: tomato sauce, cheese, pepperoni, sausage, chicken, bacon, peppers, tomatoes, olives, ground beef, mushrooms, herbs like fresh basil, crushed red pepper flakes, etc
- Preheat oven to 425F.
Mix the shredded mozzarella cheese,almond flour and baking powder together in a microwaveable bowl. Add the 2 Tablespoons of cream cheese. Microwave for 1 minute.
- Stir then microwave for another 30 seconds.
Add the egg (slightly beaten), salt, and herbs/spices (if using), mix gently but thoroughly. Mix until the dough comes together and looks uniform in consistency.
Place fathead dough in between 2 pieces of parchment paper and roll into a circular pizza shape. I like to roll mine out pretty thin as it can still hold up to loading it up with toppings.
Remove the top piece of the baking parchment paper and put pizza dough that’s on the parchment paper onto a pizza pan, baking tray or pizza stone.
Make fork holes all over the pizza dough to ensure that it cooks evenly. You may have to pop some big air bubbles about half way through the cooking time.
Bake for about 10-12 minutes, or until golden brown.
Once crust is brown, remove from the oven and add your pizza toppings: sauce, cheese, pepperoni, etc.
- Make sure any meat toppings (except pepperoni) or veggies are already cooked as the pizza goes back into the oven only to heat up the toppings and melt the mozzarella cheese.
- Bake the pizza once again at 425F for about 5-10 minutes. Remove from oven, let cool slightly, slice into even pieces and ENJOY!!!
Nutrition information is for the pizza crust ONLY. Toppings you add will vary the nutritional information.
Based on 8 servings:
**Some handy dandy tips when making Fathead Dough**
- When making this recipe, I like to weigh out my ingredients (cheese & flour) instead of using a measuring cup. With shredded cheese and flour, measuring cups are not always accurate- depending if it was a packed cup of flour vs. loosely packed.
- If Fathead Dough is a bit sticky when rolling out, I sprinkle it with a bit of Almond Flour. Fathead Dough is pretty forgiving so don’t be afraid of it.
- I shred the mozzarella cheese by hand from a block of cheese. It’s normally a little cheaper to buy a block than already pre-shredded and many pre-shredded cheeses have added starches to prevent clumping. This usually doesn’t increase the carb count by too much, so many who are Dirty Keto will use the pre-shredded stuff. It’s really a personal choice what you decide to use.
Fathead Buns & Calzones
I use the exact same recipe as the above pizza dough for both calzones and fathead buns.
I divide dough into 4-6 pieces and simply roll out the dough between parchment paper to my desired size . Fill calzones with desired fillings: sauce, mozzarella, cooked meat or veggies, etc. Pinch the seam of the calzone closed with a fork or fingers. Bake at 400F for about 10-15 minutes on a parchment lined pan, until calzones are golden brown. Serve with some tomato sauce to dip them in, so good!!!
I simply roll out the fathead dough between parchment paper and use a large glass to cut circles in the dough for buns.
Place cut dough circles on parchment lined baking pan and bake for about 10 minutes at 400F until golden brown. Cool on rack and enjoy!!! I use these as burger buns, sandwich rolls and anytime “I want a piece of bread.”
NOTE: The thicker you roll out the dough, the thicker the buns will be. I normally roll it out pretty thin, as I can get more servings out of the dough that way. When they are very thin the buns will develop a kinda of crispy air pocket and that’s what I am going for. For a small sandwich, a slice the bun and use it like a pita pocket. If I want a more substantial “bread” I will use 2 fathead buns, 1 on the top and 1 on the bottom.
Here are some ways I use my fathead buns:
Here are some of my kitchen essentials when making Fathead anything (you can click on the pics for more details):
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