📝 About This Recipe
Discover the holy grail of low-carb living with this remarkably versatile, chewy, and crispy Fathead dough. Originally inspired by the 'Fat Head' documentary, this mozzarella-based crust defies expectations by mimicking the texture of traditional wheat dough without the heavy carbs. It is a savory, buttery masterpiece that serves as the perfect canvas for all your favorite gourmet pizza toppings.
🥗 Ingredients
The Dough Base
- 1 1/2 cups Low-Moisture Mozzarella Cheese (shredded, do not use fresh buffalo mozzarella)
- 2 tablespoons Full-Fat Cream Cheese (cubed, at room temperature)
- 3/4 cup Super-Fine Almond Flour (blanched for the best texture)
- 1 Large Egg (beaten, at room temperature)
Seasonings & Binding
- 1/2 teaspoon Garlic Powder (for a savory aromatic profile)
- 1/2 teaspoon Dried Oregano (Italian style)
- 1/4 teaspoon Pink Himalayan Salt (to enhance the cheese flavors)
- 1/4 teaspoon Xanthan Gum (optional, for added elasticity and chew)
For Rolling & Finishing
- 2 sheets Parchment Paper (essential to prevent sticking)
- 1 teaspoon Extra Virgin Olive Oil (for coating hands while handling dough)
- 1 tablespoon Grated Parmesan Cheese (for dusting the bottom of the crust)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Prepare a large baking sheet or pizza stone by placing a piece of parchment paper on top.
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2
In a medium microwave-safe glass bowl, combine the shredded mozzarella and the cubed cream cheese.
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3
Microwave the cheese mixture for 45 seconds. Remove and stir with a spatula, then microwave for another 30 seconds until completely melted and smooth.
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4
Immediately add the almond flour, garlic powder, dried oregano, salt, and xanthan gum (if using) to the melted cheese.
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5
Add the beaten egg to the mixture. Use a stiff spatula to fold the ingredients together until a rough dough begins to form.
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6
Lightly oil your hands with olive oil. Reach into the bowl and knead the dough by hand for 1-2 minutes, working quickly before the cheese cools and hardens.
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7
If the dough becomes too stiff to incorporate the flour, pop it back in the microwave for 15 seconds to soften it up again.
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8
Place the dough ball in the center of a large sheet of parchment paper. Sprinkle the grated parmesan on the paper first if you want a crusty bottom.
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9
Place a second sheet of parchment paper over the dough. Use a rolling pin to roll the dough into a 10-12 inch circle or rectangle, aiming for 1/4 inch thickness.
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10
Remove the top layer of parchment. Use a fork to 'dock' the dough by pricking holes all over the surface; this prevents large bubbles from forming during baking.
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11
Slide the parchment with the dough onto your baking sheet. Bake for 8-10 minutes, or until the crust is a beautiful golden brown.
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12
Remove from the oven. If any large bubbles have formed, gently poke them with a fork to deflate.
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13
Add your desired keto-friendly toppings (sugar-free sauce, more cheese, meats, and veggies) and return to the oven for an additional 5-7 minutes until the toppings are bubbly.
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14
Let the pizza rest for 2-3 minutes before slicing. This allows the cheese-based structure to set so your slices stay firm.
💡 Chef's Tips
Avoid using 'fresh' mozzarella packed in water as it contains too much moisture and will result in a soggy crust. If the dough is too sticky to handle, chill it in the fridge for 5 minutes before rolling. For a nut-free version, you can substitute the almond flour with 1/4 cup of coconut flour, but you may need an extra egg. Always bake the crust 'blind' (without toppings) first to ensure the center is fully cooked and crispy. Use a silicone baking mat if you don't have parchment paper, but never try to roll this directly on a pan or countertop.
🍽️ Serving Suggestions
Serve with a side of zesty sugar-free marinara sauce for dipping the crust edges. Pairs beautifully with a crisp Caesar salad (hold the croutons) and an oil-and-vinegar dressing. Enjoy with a glass of dry red wine like a Chianti or a sparkling lemon-infused seltzer. Top with fresh arugula and a drizzle of truffle oil after baking for a gourmet flair. Leftover slices can be reheated in a dry skillet to regain their original crispiness.