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This recipe is a pizza-lover’s dream!
The fathead dough used for this crust has less moisture than other recipes—making it perfect for a crispy pizza!
Give this one a shot next time you’re craving a classic Italian tomato pie!
For an even crispier crust, cook in a preheated, parchment-lined pan or upside down pot!
This is your new go-to for a classic fathead pizza crust!
- 170 grams (2 cups) shredded low-moisture, whole milk mozzarella cheese
- 55 grams grated Parmesan cheese (½ cup) (the kind that comes in a shaker)
- 90 grams (¾ cup) blanched almond flour
- 1 large egg, room temp
- 1 teaspoon gluten-free baking powder
- ½ teaspoon garlic powder
- Salt to taste
- Preheat oven to 375°F. Mix together almond flour, parmesan, salt, garlic powder and baking soda. Beat egg thoroughly in a separate bowl.
- Add mozzarella to a large microwave-safe bowl. Microwave the cheese on high in 30, 20 and 10 second intervals, stirring in between, for a total of 2-3 minutes (mixture should be very warm and fluid). I usually do 30 seconds, 30 seconds, 20 seconds, 10 seconds and a final 10 seconds (all microwaves are different so it’s best to keep a close eye on it).
- Pour the egg into the cheese mixture and beat vigorously to completely incorporate.
- Once incorporated, add the dry ingredients and mix with a sturdy spoon/spatula until the dough comes together. Knead the dough with your hands for 3 minutes—folding it into itself—until ingredients are completely combined.
- Form into 2 dough balls then roll out into 2 thin 8” crusts between two pieces of parchment paper (or on a surface dusted with more almond flour).
- Top with low-carb sauce of your choice (like my keto pizza sauce) along with your favorite toppings then brush the edges of the crust with a little olive oil and bake at 375°F for 20-25 minutes on a parchment-lined sheet pan. Let cool (ideally on a cookie rack to preserve crispiness) then slice and enjoy!
Net carbs: 4.8g
Cook the pizza on a preheated pan or upside down pot for an even crispier crust (just be sure to use parchment paper)!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Keywords: keto pizza crust, keto fathead dough, low carb pizza
How to Make Perfect Fathead Dough Every Time
Before you get started, there are a couple of very key steps you need to know about when making fathead dough.
- Be sure to thoroughly blend the dry ingredients first (almond flour, baking soda, Parmesan, garlic powder and salt).
- Microwave the mozzarella in 20-30 second intervals (depending on your microwave’s output)—mixing in between—until completely melted but not separated (you’ll know if it’s separated if it looks oily and clumpy). This usually takes about 2-3 minutes but it’s best to just keep a close eye on the cheese until it is very warm and loose.
- Use a room temp egg and thoroughly beat it before mixing into the melted cheese. Mix vigorously into the cheese until completely incorporated and be sure to work quickly to avoid cooking the egg.
- Mix in the dry ingredients with a sturdy spatula or wooden spoon then transfer to parchment paper or a non-stick surface and continue to knead until the dough is completely homogeneous (at least 3 minutes).
- Roll the dough as thin or thick as you’d like between two layers of parchment paper. It should still be warm and very pliable at this point. If it isn’t, you might not have microwaved the cheese for long enough (I’m not sure if there’s a way to save the dough at this point but you could probably find a trick somewhere online).
- For an even crispier crust, cook the dough on top of a preheated, parchment-lined pot (one with a thick bottom) that’s been turned upside down (lightly oiling the top of the dough will prevent it from burning). You can also cook the dough inside a non-stick pan if you have one that’s large enough (just make sure it’s quality non-stick).
- Top with a sauce of your choice and your favorite meat and veggies then bake at 375°F until cooked (about 20-25 minutes)! But don’t go overboard with your topping or your crust won’t be as crispy!
How to Make Pizza Dough Crispier
If you’re in a hurry, there’s nothing wrong with topping the raw dough with sauce, meat/veggies and cheese and baking on a sheet pan.
But if you’re someone that loves crispy New York style pizza, there are a few tricks you can use to achieve a crispier fathead crust!
Hey there—I’m Nate! I’m passionate about developing delicious, healthy recipes and exploring better living through low-carb, wholesome cooking! Welcome! I'm glad you're here!