I first encountered the concept of low carb pizza crust on a weekend when my cravings for a cheesy slice were at an all time high. I’d been trying out a keto lifestyle, so the standard flour base wasn’t an option I felt great about. Then, during a chat with a friend, I heard whispers of something called “Fathead Dough.” I remember feeling intrigued, especially when she claimed it actually tasted good. After a little experimenting in my own kitchen, I discovered that this dough, made mostly from cheese and a bit of low carb flour, yielded a crust that was both chewy and satisfying, exactly what I needed to keep pizza in my weekly rotation. It rapidly became a perfect solution for those days when I longed for a slice (or two) without going beyond my carb target. If you’re also living a keto friendly life or simply watching carbs, this recipe might just become your new favorite.

Prep Time, Baking Time, Calories, and Servings

Prep Time: 15 minutes
Baking Time: 10-12 minutes (plus any additional time if you add toppings)
Calories: About 200-220 per slice (varies based on ingredients)
Servings: 8 slices per 12-inch pizza crust

Step-by-Step: Crafting Your Fathead Dough

Gather and Melt Your Cheeses

Start by measuring out shredded mozzarella and cream cheese. Place them together in a microwave safe bowl. Heat in 20 second increments, stirring between each round. The goal is to have the cheeses melt into a stretchy mass without scorching. If you prefer to avoid the microwave, warm them gently on the stovetop in a nonstick pan, stirring often so nothing sticks or browns.

Potential Hiccup: Burning the cheese if overheated.
Helpful Tip: Watch the bowl carefully, stirring after every short interval. It’s simpler to melt slowly than to deal with a scorched mess.

Combine with Dry Ingredients

Once your cheeses have melted, add in the dry mixture, usually almond flour (or coconut flour for a variation), along with a pinch of baking powder, garlic powder, and a dash of salt. Some folks add a beaten egg at this point for binding, although certain variations skip it if the dough seems manageable without. Use a wooden spoon or spatula to work the dough together. If it feels stringy, press it down repeatedly until you achieve a more consistent texture.

Potential Hiccup: Dough sticking to your hands.
Helpful Tip: Lightly oil or dampen your hands. Alternatively, knead the dough between sheets of parchment paper.

Knead Into a Smooth Ball

With the dough combined, shape it into a ball. If it’s still a bit too warm, let it cool for a moment before further handling. Once it’s comfortable to touch, knead gently. Aim for a smooth, cohesive ball without patches of unmelted cheese or lumps of flour. If it feels crumbly, you can microwave the mixture for another 10 seconds to soften it up. A bit of extra almond flour can help if the dough is overly sticky.

Potential Hiccup: Overworked dough leading to a tough texture.
Helpful Tip: Knead only until everything is blended. You want a tender crust, not a rigid one.

Shape Your Pizza Crust

Lay out a piece of parchment paper on your work surface. Place the dough ball on top, pressing it down with your hands or a rolling pin. Shape it into a circle or rectangle, depending on your plan for the final pizza. Keep the crust around ¼ inch thick. Remember, thicker dough may require a bit more baking time. Transfer this parchment (with the shaped dough) onto a baking sheet or pizza pan.

Potential Hiccup: Inconsistent thickness resulting in uneven cooking.
Helpful Tip: Press out from the center to the edges. Double check for any bulges or thinner areas that might burn.

Pre-Bake for Structure

Many people find that giving the crust a quick pre bake helps it develop a firmer base. Slide your pan into an oven preheated to 425°F (220°C) and let the crust bake for about 6–8 minutes, or until it starts to turn lightly golden. Keep an eye on it, Fathead dough can darken quickly due to the cheese content.

Potential Hiccup: Edges browning too fast while the center stays pale.
Helpful Tip: Rotate the pan halfway through the baking time to encourage even heat distribution.

Top and Finish Baking

Remove the crust from the oven. At this stage, you can add sauce, cheese, pepperoni, vegetables, or other keto friendly toppings. Then return the pizza to the oven for another 4–6 minutes, or until the cheese on top melts and starts to bubble. For a crispier finish, you can broil it briefly, but watch carefully to prevent burning.

Potential Hiccup: Soggy center from too much sauce or heavy toppings.
Helpful Tip: Use a moderate amount of sauce, and pre cook any vegetables that might release excess moisture.

Nutrition Facts

A slice (1/8th of a 12 inch pizza) typically offers:

Calories: 200–220
Fat: ~15g
Protein: ~12g
Carbs: 2–4g net carbs (depending on flour type and exact measurements)
Fiber: 1–2g

These numbers vary based on the specific cheeses, flour, and toppings. For a more accurate read, plug your exact ingredients into a nutrition calculator.

Tips for Maximum Freshness and Storage

A fully baked Fathead crust (without toppings) can be cooled, wrapped tightly, and stored in the fridge for up to three days. When you want a quick meal, simply add sauce and toppings, then reheat in the oven. You can also freeze unbaked dough or par baked crusts in an airtight bag. Thaw them in the fridge overnight before baking.

Convenience Note: If you plan on making personal sized pizzas, divide the dough into smaller portions and shape each one separately.

A Personal Take on Flavor Additions

I sometimes switch up the seasonings in the dough adding dried basil or oregano for an Italian flair, or a pinch of chili flakes for extra zest. You can also experiment with different cheese blends, such as half mozzarella and half cheddar. For those who lean sweet and savory, a sprinkle of cinnamon in the dough plus a sugar free barbecue topping could be an interesting way to break from the traditional tomato sauce routine.

Another way to use Fathead dough is by repurposing it for calzones or low carb breadsticks. If you have leftover dough scraps, roll them into mini breadsticks, brush them with garlic butter, and bake them alongside your pizza. It’s a fun approach for entertaining or for fulfilling a garlic bread craving.

Pairing Suggestions with Other Recipes

This keto pizza crust pairs nicely with a crisp green salad or our Easter Broccoli Salad from Easy Gym Recipes, especially if you want some extra crunch. You could also check out our Easy Detox Smoothie for a refreshing drink to offset the hearty cheese element. If you’re creating a big weekend spread, consider adding a dessert from our site, like Cookie Dough Frozen Yogurt Bites, to balance the savory flavors with something cool and sweet.

Pin This Recipe for Later

Ready to enjoy pizza night on a low carb plan? Pin this Keto Fathead Dough And Pizza Crust with a note like: “Keeping pizza on the menu, one slice at a time!” You’ll appreciate having the recipe close by when cravings strike.