Easy Crispy Keto Fathead Pizza Dough Recipe for Perfect Mozzarella Pizza
A quick and easy low-carb keto fathead pizza dough recipe that yields a crispy, cheesy crust perfect for mozzarella pizza lovers. Ideal for keto and low-carb diets, this dough uses simple pantry ingredients and delivers a delicious, crowd-pleasing pizza.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 ½ cups shredded mozzarella cheese (part-skim recommended)
- 2 ounces cream cheese, softened
- ¾ cup almond flour (finely ground)
- 1 large egg, room temperature
- ½ teaspoon baking powder
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon salt
- 1 cup shredded mozzarella cheese (for topping)
- ½ cup low-carb pizza sauce
- Your favorite keto-friendly toppings (pepperoni, mushrooms, olives, etc.)
Instructions
- Melt the cheeses: In a microwave-safe bowl, combine 1 ½ cups shredded mozzarella and 2 ounces softened cream cheese. Microwave in 30-second intervals, stirring after each, until smooth and fully melted (about 1½ to 2 minutes). Alternatively, melt over a double boiler.
- Mix dry ingredients: In a separate bowl, whisk together ¾ cup almond flour, ½ teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon garlic powder.
- Combine wet and dry: Add the dry mixture and 1 large egg to the melted cheese mixture. Stir vigorously until a sticky dough forms.
- Shape the dough: Place dough between two sheets of parchment paper and roll out to about ¼-inch thickness. If sticky, wet hands lightly or sprinkle almond flour.
- Pre-bake the crust: Transfer dough on parchment to a baking sheet or pizza stone. Bake at 425°F (220°C) for 10–12 minutes until edges are golden and crust is firm but not fully cooked.
- Add toppings: Remove crust from oven, spread ½ cup low-carb pizza sauce evenly, sprinkle 1 cup shredded mozzarella, and add keto-friendly toppings.
- Final bake: Return pizza to oven and bake for an additional 7–10 minutes until cheese is bubbly and golden brown.
- Cool and serve: Let pizza cool for 3–5 minutes before slicing to help crust set.
Notes
Use room temperature eggs and cream cheese for easier mixing. Roll dough thin (¼ inch) for crispier crust. Pre-bake crust to avoid sogginess. Watch oven closely to prevent burning. Dough can be refrigerated up to 24 hours before baking. Coconut flour can substitute almond flour (use ¼ cup). For dairy-free, use dairy-free cheese and cream cheese substitutes.
Nutrition
- Serving Size: 1 slice (1/8 of pizz
- Calories: 250
- Fat: 20
- Carbohydrates: 5
- Protein: 15
Keywords: keto pizza, fathead pizza dough, low-carb pizza, mozzarella pizza, keto recipe, gluten-free pizza, easy pizza dough