Keto Fathead Dough/Crust Remix

After some experimenting, we’ve created a keto fathead dough remix that we like for delicious keto pizzas! Give it a try for an awesome pizza crust!

Keto Fathead Dough/Crust Remix
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Keto Fathead Dough/Crust Remix

Keto Fathead Dough/Crust Remix

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

After some experimenting, we've created a keto fathead dough remix that we like for delicious keto pizzas! Give it a try for an awesome pizza crust!

Ingredients

Instructions

  1. Preheat oven to 350°F
  2. Using a mesh strainer, sift the almond flour into a mixing bowl
  3. Add rest of the ingredients and stir with fork
  4. Microwave for 15 seconds, then remove and stir ingredients with fork
  5. Repeat this step until dough is well mixed and forms a ball in the bowl
  6. Lightly brush parchment paper with butter and place dough ball
  7. Brush another piece with butter, then place on top of ball
  8. Using a rolling pin, roll into dough roughly 1/4" thick
  9. Place onto a baking sheet (with paper) and bake for 5 minutes
  10. Remove from oven and turn dough over
  11. Bake another 5 minutes
  12. Remove from oven and remove parchment paper
  13. Lightly brush both sides of dough with butter
  14. Bake for another 5 minutes
  15. Voila! Beautiful and tasty crust ready for toppings!

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Nutrition Information
Yield 4 Serving Size 1/4 crust
Amount Per ServingCalories 205 Total Fat 18g Carbohydrates 3g Protein 7g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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12 Comments

  1. I mixed the butter into the mixture not realizing it was for the brushing on top and the crust comes out very crispy. Thank you for this recipe. I’m making strawberry turnover today using some swerve in the mixture.

  2. SueInPrescott

    Is the melted butter supposed to be mixed into the dough or just used for the brushing?

  3. Followed to the T and it sure was not crispy, so sad

    • Logan Childress

      De,

      Making this crust “crispy” was never our intention. It can be crisped, but requires longer cooking times and different heats so it doesn’t burn.

  4. Is it necessary to use the Pink Himalayan salt or can one use regular salt or kosher salt?
    And does this make up into good rolls.

    • Logan Childress

      Ruth,

      Regular salt would work just fine. And no, this recipe wouldn’t work well for rolls. It is meant to crisp slightly, more like a crust.

  5. Trying this but having a hard time flipping it over. Any ideas on how to do this so it doesnt fall apart? Maybe I needed to cook longer?

    • Logan Childress

      Karen,

      Flipping the crust isn’t the easiest, but we have always been able to pull it out of the oven, grab it from one side, and pull it across to the other, turning it over. And yes, a little more cook time might help.

  6. Can these be made ahead a refrigerated til morning?

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