Description
This is your new go-to for a classic fathead pizza crust!
Ingredients
Scale
- 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
Instructions
- 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!
Notes
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