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This Fat Head Pizza Crust Recipe is a Game Changer!

Fat Head Pizza Crust Recipe

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Ingredients

  • 3/4 cup almond meal/flour
  • 1 and 3/4 cups mozzarella cheese, shredded
  • 2 tablespoons cream cheese
  • 1 egg
  • pinch of salt
  • 1/2 teaspoon Italian seasoning
  • Desired pizza toppings (tomato paste, sauce mozzarella cheese, pepperoni, mushrooms, bell peppers, etc.)

Directions

1

Preheat oven to 425 degrees F.

2

Combine almond flour and mozzarella cheese in a microwave safe bowl. Add in cream cheese and cook in the microwave for one minute. Stir and then cook for an additional 30 seconds in the microwave.

3

Mix in egg, salt, and Italian seasoning, and stir.

4

Shape dough into a ball and place between two pieces of parchment paper.

5

Use a rolling pin on top of the parchment paper to roll the dough in a circular shape. Mine was more of an oval.

6

Remove the top parchment paper and slide dough onto a baking sheet or pizza stone. Bake at 425 degrees in the oven for 12-14 minutes until slightly browned.

7

Add any desired pizza toppings and sauce you’d like to the top of the crust. (Keep in mind, if using raw meat you’d want to cook it first before putting on pizza.) Continue cooking in oven for 5 minutes until cheese melts. Makes about 8 slices.

Nutritional Information

Yield: 8 servings, Serving Size: 1/8 slice (dough only)
Amount Per Serving: Calories: 152, Total Carbohydrates: 3g, Fiber: 1g, Net Carbohydrates: 2g, Total Fat: 12g, Protein: 9g

Brought to you by Hip2Keto.
More Pizzas
40 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
3.0 / 1 rating
Print

low carb pizza crust recipe

Thanks to this recipe, I love pizza again!

I know what you’re thinking. Pizza dough out of cheese and almond flour?! This keto-friendly gluten-free fat head pizza crust recipe is super simple to make with just a few ingredients. Plus, the texture is not only chewy like normal pizza dough, it’s sturdy enough to pick up a piece to eat!

Fat Head Pizza is a very popular low-carb recipe idea online and is a favorite among several of my fellow Hip2save sidekicks, so I was excited to try it out!

easy recipe for low carb pizza crust

Things to Consider:

  • I diced bell peppers and mushrooms and sauteed them first on the stove before topping my pizza (just personal preference).
  • I’ve read that you can substitute 1/4 cup of coconut flour instead of almond flour, but I haven’t tried it yet.
  • Next time, I will try flipping the pizza crust over half way through baking for a more evenly cooked crust.
  • You can divide the pastry and make smaller personalized pizzas.
  • This pastry would make a delicious garlic bread, as well as a bread substitute for other recipes!


Print

Fat Head Pizza Crust Recipe

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

This is the yummiest keto pizza dough, EVER!

Ingredients

  • 3/4 cup almond meal/flour
  • 1 and 3/4 cups mozzarella cheese, shredded
  • 2 tablespoons cream cheese
  • 1 egg
  • pinch of salt
  • 1/2 teaspoon Italian seasoning
  • Desired pizza toppings (tomato paste, sauce mozzarella cheese, pepperoni, mushrooms, bell peppers, etc.)

Directions

1

Preheat oven to 425 degrees F.

2

Combine almond flour and mozzarella cheese in a microwave safe bowl. Add in cream cheese and cook in the microwave for one minute. Stir and then cook for an additional 30 seconds in the microwave.

3

Mix in egg, salt, and Italian seasoning, and stir.

4

Shape dough into a ball and place between two pieces of parchment paper.

5

Use a rolling pin on top of the parchment paper to roll the dough in a circular shape. Mine was more of an oval.

6

Remove the top parchment paper and slide dough onto a baking sheet or pizza stone. Bake at 425 degrees in the oven for 12-14 minutes until slightly browned.

7

Add any desired pizza toppings and sauce you’d like to the top of the crust. (Keep in mind, if using raw meat you’d want to cook it first before putting on pizza.) Continue cooking in oven for 5 minutes until cheese melts. Makes about 8 slices.

Nutritional Information

Yield: 8 servings, Serving Size: 1/8 slice (dough only)
Amount Per Serving: Calories: 152, Total Carbohydrates: 3g, Fiber: 1g, Net Carbohydrates: 2g, Total Fat: 12g, Protein: 9g

Brought to you by Hip2Keto.

No joke ~ this pizza is YUMMY! We liked the taste and texture even better than cauliflower pizza!


Lina (lina@hip2keto.com) is an amazing content creator and loves cooking, thrift store shopping, and DIY projects.

Up Next: Try our spinach and chicken pizza with this crust!

Join The Discussion

Comments 40

  1. Lydia

    What sauce do you use that is low carb?

    • Lina D

      Walmart’s store brand has a pizza sauce that’s low carb and affordable ?

    • Missy

      Rao’s

  2. Baleeve

    Rao’s. It’s expensive though.

  3. Shiv

    Did you also,count the toppings while calculating the nutritional values?

    • Lina D

      No – nutrition is just for the crust recipe. You’ll have to calculate desired toppings used.

  4. Valerie

    Love this crust different from others Cauliflower is a little gritty. Thank you the extra fat ,cream cheese is awesome

    • Collin (Mrs. Hip)

      You’re very welcome! SO glad you enjoyed it!

  5. Amy

    Has anyone made these ahead and frozen them with success?

    • Amber (Hip2Keto Sidekick)

      Hi there! You can do that! Be sure to let the cooked crusts thaw in the fridge and then cook toppings on it for like 13-15 minutes at 425. Also, cheese can become crumbly in the freezer, so handle these with care! Hope that helps!

  6. Kathryn Carruthers

    Is the nutrition info for the whole crust or 1/8? Thanks!

    • Amber (Hip2Keto Sidekick)

      The nutrition information is for one serving Or 1/8 of the recipe. Hope this helps!

  7. MICHELLE FROM CANADA

    SUPER delicious, fast, easy and perfect textured thin crust. Second to none! This truly is a “Game Changer”. Thank you, thank you, thank you!

    • Lina D

      You’re so welcome- thanks for sharing your success!

  8. Marissa

    Is there a way to make this without a microwave?

    • Lina D

      Yes I would melt everything on a double boiler over the stove instead. Thanks!

  9. zafaripac

    ideas for those with nut allergies? Coconut flour, but what substitution amount since it’s not directly replaceable?

    • Amber (Hip2Keto Sidekick)

      That may work, however you might want to reduce the flour amount to 1/3 if using coconut flour as a replacement. Let us know how it turns out!

  10. Saundra

    I am only counting about 12 carbs in the entire batch. Can you tell me how you got 5 net carbs in 1/8th? My cream cheese has 0 carbs, eggs have 0 carbs the almond flour has 3carbs per 1/4 cup, and the mozzarella is somewhere around 4 carbs for the entire batch. I’m not trying to be argumentative, I just really want to know if I’m counting wrong. Thanks

    • Amber (Hip2Keto Sidekick)

      Thanks so much for pointing that out! The calculations have been updated!

      • Mark Nicholls

        We think our local Pizzeria has this recipe we tried it tonight and the pizza was outstanding!!

        • Amber (Hip2Keto Sidekick)

          How neat!! SO glad you enjoyed it! Thanks for sharing!

      • Amy

        SAUNDRA – Cream cheese and eggs DO have carbs.

        • saundra

          Amy- I am aware both have trace amounts! I have since found an almond flour at whole foods (bulk) that has less than 1 carb for 1/4 cup, so my calculations are still above the correct amount of net carbs.

        • saundra

          Amy, also if you divide the amount of carbs by the serving size it equals less than 1/5 of a carb and that isn’t enough to count. I am sure there are fractions in all the items we eat and don’t get counted. I suggest if it is that important to you, you should up your amount at the end of the day by at least 1 carb.

  11. Christie Jackson

    Can you make a batch and refrigerate it till you are ready to flatten and bake? If so for how long?

    • Amber (Hip2Keto Sidekick)

      That should work! Maybe make ahead a day in advance and cover in fridge. Let us know how it works for you!

  12. Pam mosteller

    Thanks for recipe
    I followed your comments and Tried baking half way on silicone mat. When I flipped it over it stuck and pulled apart
    I thought it was ok not great. Hubby said didn’t need to keep recipe. Might try the yeast keto dough recipe yet before I give up

  13. Tamara G

    I subbed shredded Parmesan & Romano (Costco has a mixed bag of this shredded cheese) because I was out of mozzarella & subbed soft Boursin for the cream cheese. It still came out perfectly. Topped with smoked pulled pork, onions & goat cheese!

  14. Sara

    Just wanted to say that this is my go-to pizza crust recipe, and I’ve made it many times now. My husband and I have both been keto over a year, and have tried several recipes, but we found a keeper with this one! My non-keto kids even like it! Tips for those who find the dough too sticky: rub a thin layer of olive oil over your hands, parchment paper or silicon mat. I generally don’t have any issues with stickiness with this recipe, but I have had that problem in other fathead recipes, and the oil works well. I also save on carbs by thinning my tomato sauce with olive oil. Thanks for the recipe!

    • Amber (Hip2Keto Sidekick)

      Oh awesome! SO happy everyone has enjoyed it! Thanks for the kind feedback AND the helpful tips! Good to know!

  15. Sandra

    I thought they say cheese takes along time to process..is this true. If so how does this work on this diet program

  16. Debbie

    Do you have a recipe for making ‘buns’?? I thought I saw it on this page but can’t find it.

  17. Lisa

    The bottom half of the crust stuck to my baking sheet. Maybe I should have sprayed it first. It tasted pretty good.

    • Lina D (Hip2Save Sidekick)

      Oh darn did you use parchment paper?

  18. Lindsey Markovic

    Does the crust get crispy? I’ve tried other keto crusts with similar ingredients and the crust never gets crispy enough

    • Lina D (Hip2Save Sidekick)

      Yes! The key is to roll it as thin as possible. You can also bake it a bit longer.

  19. Irma

    Can this dough be refrigerated or frozen for later use?

    • Amber (Hip Sidekick)

      Yes! Either should work for you, Irma!

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