Fathead Pizza Recipe For Keto | How To Make The BEST Low Carb Gluten Free Fat Head Pizza Dough

keto pizza crust
keto pizza crust

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Check the whole video review from the proof user who explains in detail below.

This is THE BEST Fathead pizza recipe! Learning how to make low carb fathead dough is a keto game changer, and this fat head pizza is proof of that. That’s because fathead pizza dough bakes into a crust that tastes almost identical to the “real thing”. Seriously low carb keto pizza does not get better than this, and it’s gluten free too.

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Fathead Pizza Essentials:

Food Scale:

Pizza Tray:

Almond Flour:

Lower Sugar Pizza Sauce:

Parchment Paper:

Pizza Cutter:

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Fathead Pizza Ingredients:

1 Cup (100g) super-fine almond flour + 2 Tbsps (16g)
1 Large egg
2 1/2 Cups (280g) full fat mozzarella cheese
2 Tbsps (28g) full fat softened cream cheese
1/2 Cup (110g) low sugar pizza sauce
1 Serving (17 slices) pepperoni

Keto Fathead Pizza Instructions:

Preheat your oven to 425 degrees.
While you’re oven is preheating, in a medium sized bowl add the cream cheese and 1 1/2 cups of the mozzarella, and microwave for 20-45 seconds depending on the power of your microwave.
Remove the bowl from the microwave, mix and combine the two cheeses together.
Microwave another 20-45 seconds.
In a larger bowl add the egg, and whisk it.
Then add the cheese mixture from the other bowl, and the almond flour as well.
Combine all the ingredients with a spatula until a ball of dough forms.
When it does coat you work surface in 2ish Tbsps almond flour, and add the dough.
Coat both sides in the flour, and then use your hands to press out the dough into the shape of a circular pizza crust.
Once the pizza dough is about 8 inches in diameter transfer it to a pizza pan lined with parchment paper.
Continue to press out the pizza dough on the sheet until it’s about 10 inches in diameter.
Then use a fork to score the top of the (doing this will reduce bubbling of the dough)
Bake for about 10 minutes, or golden brown, and pop any bubbling with a fork during this time.
Remove from the oven and add the sauce, and toppings.
Bake for another 5 minutes (or until the cheese melts) with the topping.
Remove from the oven, cool and cut the pizza!

See also  Ketogenic Diet: Is High Fat, Low-Carb Diet Good For Health?

Macros PER SLICE (recipe makes 8 slices):

220 Calories
Fat: 16g
Carbs: 5g
Fiber: 1.5g
Protein: 15g

3.5g NET CARBS per slice!

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49 thoughts on “Fathead Pizza Recipe For Keto | How To Make The BEST Low Carb Gluten Free Fat Head Pizza Dough”

  1. Thanks for your recipe. I've used other fat head recipes, but my crust always came out soggy because it was too thick. Your recipe has less cheese and almond flour and was perfect with the right thickness and was much more sturdy. I did pull the paper and pizza off the baking sheet and onto a wire rack and I think that helped too.

  2. Is it ok to use a bigger spatula, or do we have to use the one from your daughter's kitchen play set?

  3. Why do y'all think that slices is the thing…ask any pizza place how LARGE the pie is and they will TELL you it's 8 SLICES, well I want it larger and then I say well I can cut it into 12 slices,,,just doesn't work that way so stop!!

  4. Bet you can't make a pizza crust without any cheese in it! Anyways going to try this for my family but I don't do well with cheese.

  5. I made this pizza today and it was soooo good. I ate the entire pizza. I had to let my dough bake for 15 minutes and let my dough with topping bake for 10 minutes. This is a great recipe. I can't wait to try more toppings.

  6. Hey Joe this might be my fourth time making this pizza πŸ•
    Never fails me. Will 🏷 u

  7. This has been my go to for keto pizza the last few months, thanks so much for the easy and delicious recipe!

  8. Thank you so much for being so precise with the ingredients! Ive been doing this for a year now and It was never consistent. Im glad i found your video! Subscribing! ❀️

  9. Can you not make traditional NY style pizza dough by just subbing out the almond flour for regular flour and making a starter dough? (i.e. almond flour, yeast and warm water)…does it just not work the same?

  10. I have just made this!!!! Soooooo delicious!!! I loved it!!!! This will be my favorite keto recipe!!!

  11. I appreciate the video! Added some onion powder, garlic powder, nutritional yeast and white wine with the almond flour and egg mixture for flavor and it's delicious. The almond flour sprinkle on both sides is a good tip! As well as adding some oil to your hands or the pizza itself to be able to press it out is helpful too.

  12. 1st, let me say I appreciate all your videos and recipes. While I'm not necessarily following a Keto diet regime per se, I do have a need to severely reduce my carb intake.
    This was my 1st time trying this recipe. I've read quite a lot about it. And I absolutely love cheese. I've often said there's no such thing as too much cheese. I never in my life thought these words would come out of my mouth, but this is OVERWHELMINGLY cheesey!! My husband loved it. I couldn't eat it. πŸ˜”

  13. It's not very good. Don't like the consistency and almond flavor. Tbh, would be better with just eating cheese with toppings and sauce.

  14. I found that flipping the crust after the tops browned, then toasting it again.
    Makes for an amazing pizza crust.
    Usually my flathead dough feels droopy and soggy.
    I thought I burned my crust, but holy cow was it AMAZING

  15. I made this today for the first time. Actually my first time ever making ANY pizzaπŸ•. It is delicious and VERY easy to follow your instructions. Thank you!!

  16. Can you use light or fat free cream cheese or does it have to be the regular? I'm trying to cut fat as much as I can too

  17. Made this tonight first time. Absolutely delicious and so quick and easy. Hubby who is very picky loved it to. Thank you .

  18. No yeast in that crust? I would use a little for that pizza crust flavor. Real pizza crust is a yeast dough.

  19. My shredder mozerella would not melt fully and didn't mix very thoroughly πŸ₯Ί otherwise its pretty decent

  20. I tried this tonight, and while it is definitely wonderful tasting (and KETO), my crust came out flimsy. I added cheese, pepporoni, jalapenos, olives and pepperoncini after baking the crust for the first 8 minutes. As for ingredients I followed the directions to a T. Once fully baked my top around the cheese and toppings came out a little burned looking but tasted just fine, not charred or dry at all. The under crust was slightly golden but could barely hold up my toppings. I do note that if you let it cool it does solidify but….then your pizza isn't nice and hot. Maybe making the crust a little thinner and baking it before toppings for a full 10 minutes will help? Anyway, thanks so much for the video. One thing I've missed over the last 4 months of doing KETO is pizza.

  21. I just made this tonight and it was the best. Whats even better is that I didnt feel bloated after eating it! 5 stars!

  22. when i made this pizza about 2 days ago i ate it all is that okay? cuz i am worry about it

  23. What are you using for pizza sauce. Most are high in carbs and sugar. Looks delicious though!

  24. Hi I'm a bit confused in the video you mention 168g mozzarella bit in the description it says 280g…please help

  25. Hi Joe. I love this recipe the best. It's fantastic. Question though, can I freeze the crusts? And if so, how would you recommend freezing? Cook first then freeze crust, or make dough and freeze balls?

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