This Fathead Dough Recipe Makes the Best Keto Pizza Ever!

Fathead Dough 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 oz.)
  • 1 egg
  • pinch of salt
  • 1/2 teaspoon Italian seasoning
  • Desired pizza toppings (tomato 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. Stir to combine.

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, or you can opt to use your hands like Collin does. Mine was more of an oval shape.

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, cheese, 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 the oven for 5 minutes until cheese melts. Makes about 8 slices.

Nutrition Information

Yield: 8 servings, Serving Size: 1/8 slice (dough only)
Amount Per Serving: 167 Calories | 12.4g Fat | 3.2g Total Carbs | 1.2g Fiber | 0.9g Sugar | 8.6g Protein | 2.0g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

More Fathead Dough
109 Comments
4.7 / 15 ratings
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Thanks to this fathead dough recipe, I love pizza night again!

fathead pizza with all the toppings

I know what you’re thinking – keto pizza dough made out of mozzarella cheese and almond flour?! 

This keto fathead pizza dough recipe is super simple to make with just a few ingredients. Plus, the texture is not only chewy like normal pizza dough, but it’s also sturdy enough to pick up a piece to eat! 🍕

hand holding a slice of keto pizza with various toppings

Fathead dough is a very popular low-carb recipe idea and has been a long-time favorite among several of my fellow Hip2Keto sidekicks!

ingredients for fat head dough

Hip tips when making fathead dough for pizza:

  • I’ve read that you can substitute 1/4 cup of coconut flour instead of almond flour as an option for those with nut allergies, though this could result in a slightly drier dough.
  • Instead of making 1 large pizza, you can divide the dough and make smaller, personalized pizzas.
  • If adding veggies to your pizza, I suggest dicing bell peppers and mushrooms and sauté them first on the stove before topping the pizza (but just personal preference). Note that the nutrition info is just for the crust and not the toppings as they vary.
  • This fathead dough can also be refrigerated or frozen if you’d like to prep a few balls of dough ahead of time to have them available when you’re ready to bake. Be sure to let the dough thaw completely before rolling out and/or baking.

woman holding keto pizza with tomatoes

Collin whipped this pizza up a while back on Facebook alongside Stetson, and it’s pretty clear how tasty it can be. She even shared some great tips to make it perfect!

Collin’s fathead pizza dough recipe tips:

  • Be sure to add seasonings (like garlic powder, Italian seasoning, and salt) to the crust to add a burst of additional pizza flavor.
  • Flatten out the dough on parchment paper, then put a lightly oiled piece of parchment paper over the top of the dough and press down with your hands versus a rolling pin. You can totally use a rolling pin as Lina does, however, I find using my hands helps to get the crust nice and thin which makes for a crispier crust.
  • Cook the crust to the point where it’s well done (not burnt, but brown in spots) to make sure the base will be firm enough to support your favorite toppings.
  • Be sure to let the pizza rest before eating. If you like a pizza that you can pick up with your hands, then keep in mind that letting it rest will create a much firmer crust.

mixing pizza dough

fathead dough mixing

ball of keto dough

rolling out keto fat head dough

baked fathead dough

fathead pizza dough baked

putting keto pizza into the oven

taking slice of fat head dough pepperoni pizza


Print

Fathead Dough Recipe

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

This is the yummiest and easiest to make keto pizza dough, EVER!

Ingredients

  • 3/4 cup almond meal/flour
  • 1 and 3/4 cups mozzarella cheese, shredded
  • 2 tablespoons cream cheese (1 oz.)
  • 1 egg
  • pinch of salt
  • 1/2 teaspoon Italian seasoning
  • Desired pizza toppings (tomato 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. Stir to combine.

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, or you can opt to use your hands like Collin does. Mine was more of an oval shape.

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, cheese, 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 the oven for 5 minutes until cheese melts. Makes about 8 slices.

Nutrition Information

Yield: 8 servings, Serving Size: 1/8 slice (dough only)
Amount Per Serving: 167 Calories | 12.4g Fat | 3.2g Total Carbs | 1.2g Fiber | 0.9g Sugar | 8.6g Protein | 2.0g Net Carbs

Brought to you by Hip2Keto.

Fathead Pizza with all the toppings

No joke — this fathead dough is so YUMMY!

So many Hip2Keto readers have told us that this is their favorite recipe for keto pizza, and I agree – it’s pretty amazing. I love that you can customize it by adding any keto-friendly topping to the crust you love.

Fat head pizza is a filling meal that’s super satisfying, easy to make, delicious, and something my picky eater kids can get excited for. Enjoy!

taking slice of keto spinach and chicken pizza

Try our spinach and chicken pizza with this crust, too!


Lina has a Bachelor's Degree from Northern Arizona University with 10 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 109

  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

    • Shannon

      I used a brand from Aldi’s that doesn’t have sugar added. Just read a label to you find one. That’s what I did. I was surprised I found several. Thought it would be a harder task. I also cooked it down to reduce the liquid so it wouldn’t water out on the pizza. Just cooked it until it was pretty thick.

      • Belinda

        I use Aldi’s Simply Nature too, no sugar added, and about the 1/4 price of Rao’s. It’s delicious!

  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!

      • Mike

        is it possible to make it without eggs?

        • Jennifer (Hip Sidekick)

          I would not as the eggs help hold it together. If you just want pizza, this is a great recipe here.

    • Pat

      If you have a food processor, use it. I put in the dry ingredients, pulse till the cheese is cut fine (10-15), then I add all the wet ingredients and pulse till it comes together (5-10). I’m like you the microwave method doesn’t work that well.

    • Andy

      I’ve actually made it without heating the cheese before, it’s just a little harder to mix. (I mix by hand) Let your cheese sit a bit to lose the chill, then go for it! (It was great!)

  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. 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!

  13. 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!

  14. Debbie

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

  15. 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?

  16. 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.

  17. Irma

    Can this dough be refrigerated or frozen for later use?

    • Amber (Hip Sidekick)

      Yes! Either should work for you, Irma!

  18. Cory Alfaro

    Can this pizza crust be used in a cast iron to make a pan pizza? I used to make a pan pizza using a homemade dough and the crust would come out a lot like ciabatta bread. I want to emulate that using this fathead crust if possible.

  19. Patti Rasmer

    I just made this Keto Pizza and….OMG is it ever delicious! One would never know that the crust was made with almond flower! I took your advice and sautéed my mushrooms and onions before they went on top (I was out of green peppers or they would have been sautéed too) which really bumped up the flavor (and added a little more fat, which is always a goal.) The order I layered ingredients was: lightly browned crust, 1/2 cup of a lower carb pizza sauce I found at the grocery store to make it easy, pepperoni, mushrooms, onions, light sprinkle of mozzarella. Lawdy, I will be making it again! Thank you so much for filling my need for a good, normal tasting pizza.

    • Lina D (Hip2Save Sidekick)

      That is so wonderful!! Thanks for stopping by!

  20. Emily C.

    This Pizza crust was AMAZING!! Thanks for sharing:)

    • Collin (Mrs. Hip)

      Yay! You’re SO very welcome! Super glad you enjoyed it! 🙌 Thanks a bunch for the feedback, Emily C! ❤

  21. Jackie

    Love this dough. I used spicy jalapeño cream cheese, but that adds 3 additional carbs

    • Jennifer (Hip Sidekick)

      Interesting idea to spice it up, Jackie! Thanks!

  22. Brit

    Omg…should have came straight to Hip2Keto. I simply googled fat head dough recipe and another site came up…they said to cook the dough with toppings at 350 15-20 minutes. Plus, it had more cream cheese. The dough was tasty on the very edge but did not cook in the center well. Plus, no one said to use parchment paper! Should have thought of it but u stead used non stick cooking spray. I am def trying THIS recipe tonight. Thank you all 🙂

    • Jennifer (Hip Sidekick)

      You are so welcome! This recipe has been tried and loved by our whole team! We use it all the time, Brit!

  23. Stephanie W

    Can you freeze extra dough?

    • Lina D (Hip2Save Sidekick)

      Yes many readers have successfully frozen the dough 👍

    • Jennifer (Hip Sidekick)

      Yes! Make the dough, form a ball, wrap tightly in plastic, and freeze it! When you want to use it, pull it out of the freezer, let it thaw completely and then roll out as needed!

  24. Jeff

    Done this and it turned out great

    • Lina D (Hip2Save Sidekick)

      Thanks Jeff!

  25. Cece

    I wish I would have forked the dough because it blew up like a balloon and it was basically NOT usable. So sad because I had no more almond flour. So this was a flop for me.

    • Jennifer (Hip Sidekick)

      Darn! Mine doesn’t do that. I hope you get to try it again, Cece!

  26. ERIN M BROWNLEE

    How big of a pizza does this make?

    • Angie (Hip2Keto Sidekick)

      Hi Erin! It’s approx the size of a medium pizza and makes 8 slices. Hope this helps.

  27. Chris

    I love fathead pizza, but am I the only one who puts on weight the next two days after eating this? Now I definitely eat more than one piece, probably more like 4-5 slices. But I’m hardcore keto (<22g carbs/day, OMAD plus a keto fatbomb smoothie for lunch)… 44 yr old male, 18% BF, 170 lbs. Already lost 40+ lbs in 2 years doing keto+IF

  28. Shannon

    This made 1 apprx. 12″ pizza for us. We love the thinner crust and this was perfect! Really crispy around the edges and we were able to hold it. I had read somewhere to let the pizza sit for a few minutes before cutting if you want to pick it up instead of eating it with a fork. It worked!

    I’m so glad I found this recipe! Pizza always hurts my stomach because of all the bread. This has helped so much and it was very filling as I added a few different meats and veggies.

    • Lina D (Hip2Save Sidekick)

      That’s so great!! Thanks for letting us know about your success with this recipe ❤️

  29. JoAnne

    Can you make the dough ahead of time and refrigerate?

    • Lina D (Hip2Save Sidekick)

      Yep, maybe try making it a few hours or up to a day ahead – and cover in fridge

  30. katybug

    Are you guys using full fat mozzarella or low moisture for the dough? Does it matter or affect the texture of the dough? I’ve made it with the low moisture cheese and it seemed really wet. Any thoughts??

    • Jennifer (Hip Sidekick)

      We’ve used low moisture for the dough. The dough is a bit wet. You can use oil on your hand to press it out and cook it on parchment paper to keep from sticking. You can also watch this video at 5 five minutes 20 second to see ours.

  31. Tina

    How is this as a leftover?

    • Angie (Hip2Keto Sidekick)

      Hi Tina! This pizza dough holds up really well. I like to reheat it in the oven for 5 to 10 minutes @350°. Hope this helps❤

    • Lina D (Hip2Save Sidekick)

      I think it’s pretty good leftover 👍 consider the stove or air fryer for reheating.

  32. Cassi

    Hi! I was wondering if it is possible to make this crust lower fat? I have been asked to do low carb AND low fat. I really enjoy keto, but I know it is heavy with fats. Think if I used lower fat cheeses it would come out? Thank you.

  33. Mary Lynn

    I just made this recipe and it was delicious 😋😋
    It definitely hit that spot for a pizza craving.
    Next time I will spread sauce & cheese all the way to the end to avoid burning crust.
    Thanks so much for sharing 😀

    • Lina D (Hip2Save Sidekick)

      Hooray! I agree this is tasty! Thanks Mary Lynn!

  34. jodyhaggard

    OMG!! Just made this and its better than any other pizza crust for keto. I have tried just about everything out there. Hands down the best. I broiled the top but first I sautéed a spoonful of onions because I knew they wouldn’t get cooked enough under the broiler. So good!!

    • Jennifer (Hip Sidekick)

      That is so good to hear! Smart move on the onions!

  35. Kate

    My pizza did not turn out well, the edges were golden and good but the middle was soggy and kinda gross. Not sure what happened, I followed the recipe exactly?!

    • Amber (Hip Sidekick)

      Oh darn! I wonder if the the center was just a bit too thick? Be sure to follow the tips listed above in the post. You can also watch this Facebook Live of Collin making this pizza! There are some great tips there too! Hoping this is helpful!

  36. Dianne

    I followed the recipe as written. Used two pieces of parchment paper to make the crust, removed the top parchment paper and slipped it on a stone. Baked it for 15 minutes at 425, removed it from the oven but the parchment paper stick to the crust. So I flipped it over and baked it an additional ten minutes with parchment paper facing upward. Removed it from the oven and the parchment paper still stuck to the crust. Lost part of the crust removing the parchment. Thought I might as well add my toppings. Placed it back in the oven and baked it until the cheese melted. Pulled the pan out and part if the pizza slipped off the pan due to the crust being too soft and mushy, wouldn’t hold together. Needless to say I was dissatisfied with the crust recipe. ☹️

    • Jennifer (Hip Sidekick)

      I’m so sorry to hear that! I make this all the time. After cooking it 15 minutes, you leave it on the parchment and add your toppings and cook an additional 5 minutes. Then I leave it on the parchment and slice it up. I’ve never had issues with sticking or it being soft and mushy.

  37. Deborah

    I’ve been on a keto type intermmitant fasting type eating for 6 months and tried another pizza crust recipe that was not good. This does it! This hits the spot!

    • Jennifer (Hip Sidekick)

      Congrats on your journey, Deborah! I’m so glad this crust works for you!

  38. Sandy

    This is really good. Thank you so much for the recipe!!!

    • Collin (Mrs. Hip)

      You’re welcome, Sandy! Enjoy!

    • Lina D (Hip2Save Sidekick)

      Thanks Sandy! We are so glad you liked it!

  39. Stacey

    Can you make this a split it and refridge it?

    • Jennifer (Hip Sidekick)

      You sure can!

    • Lina D (Hip2Save Sidekick)

      Yes readers have said if you cover it well can do well in the fridge or freezer.

  40. Stacey phillips

    Can you make ahead and store it in refrigerator? If so how? Thank you

    • Jennifer (Hip Sidekick)

      Yes, just make them as usual and cover them with plastic wrap after the crust has cooled. They will last a few days until you are ready to cook with toppings, OR, you can make the crust and freeze it for later! 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!

    • Lina D (Hip2Save Sidekick)

      I would say a few days would be ok! Thanks Stacey!

  41. GramsJo

    Crust in oven and when I checked it at 10 min it looked like a giant bubble?? Poked a tiny hole in it and finished baking. Getting ready to top it and put back in oven. Hope this works! Hungry family here.

  42. Joann s

    That was the best thing I’ve eaten since going keto. Thanks!

    • Jennifer (Hip Sidekick)

      Yay! I hope you can make it again!

  43. Andrea

    I made this for the first time this evening. We like bbq pizza so After baking the crust, I brushed on sugar free barbecue sauce, and then layered on some pulled pork, a whole onion that I had sautéed in a little oil and butter and then Topped it with shredded mozzarella cheese. My daughter and I are both doing keto and we both loved it. The crust stood up to these toppings. My daughter and I are both doing low carb and this was delicious.

    • Jennifer (Hip Sidekick)

      I love BBQ pizza, too! Thank you so much for the great idea!

      • Andrea

        And I omitted the Italian seasoning in the crust and added onion and garlic powders. I

        • Jennifer (Hip Sidekick)

          That sounds great! Thank you!

  44. Karen

    I made this tonight and my ten year old grandson LOVED it! The thin crust is crispier and we added pepperoni, basil, and sausage and mozzarella. It was really good!

    • Jennifer (Hip Sidekick)

      Thank you for the feedback! 😍 I’m so happy to hear you enjoyed it!🙌

  45. Janice A. Bussey

    OMG. This pizza crust was fantastic! I followed the directions. It was easy and DELICIOUS! And it’s Keto Friendly! Beats the zucchini and cauliflower crusts I have tried in the past.

    • Jennifer (Hip Sidekick)

      It’s great to hear how much you loved this!

  46. Kelly

    Trying to understand the nutritional value. Almond Flour has 2.4 grams of Net Carbs per 1/4 cup. This recipe calls for 3/4 of a cup which is 7.2 net carbs. Cream cheese has 1.4g net carbs per 2 Tlbs. I dont think the other ingredients have any carbs. I calculate that to be 8.6g Net Carbs for entire recipe (without toppings of course). Wouldn’t that make it 1g net carbs per serving if there are 8 slices instead of 4.4g?

    • Lina D (Hip2Save Sidekick)

      Thanks for pointing that out. The listing of “desired toppings” in ingredients was populating an extra 20g carbs so I went in and fixed it according to carb manager nutritional values. Thanks again Kelly!

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