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Keto Fathead Dough Pizza Crust

Keto fathead dough pizza crust is the right amount of crispy, chewy, and super easy to make! Your low-carb pizza game is about to change!

Fathead Dough Pizza Crust Recipe

WHAT IS FATHEAD DOUGH?

Fathead dough originally debuted as part of the movie “Fathead,” though the recipe debuted on the blog that followed the movie. The movie, a bit of a spoof on “Super Size Me,” discusses the effects of eating a low-carb diet.

The dough is gluten free, low-carb high fat, and super keto-friendly. And, the best part is, it’s super versatile. It can make pizza crusts (like this one), cinnamon rolls, dinner rolls, tortilla chips, and much more!

FATHEAD DOUGH INGREDIENTS

Before you try to make this pizza crust recipe, make sure you have the following ingredients on hand.

After you have these, you’re set and ready to go!

HOW TO MAKE KETO FATHEAD DOUGH PIZZA CRUST

  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, working to begin forming the cheese and flour into a dough
  5. Repeat this step until dough is well mixed and you’re able to form a ball of dough in the bowl
  6. Using a rolling pin, roll into dough roughly 1/4″ thick
  7. Place the crust onto a baking stone and bake for 12 minutes
  8. Voila! Beautiful and tasty crust ready for your topping(s) of choice!
Fathead Dough Pizza Crust

WHAT DOES FATHEAD DOUGH TASTE LIKE?

Fathead dough tastes about like you’d expect crust to taste like, with a slight cheese flavor. Not to worry though, after you add the toppings, you’ll never know the difference!

INFO ON COOK TIME FOR THIS PIZZA CRUST

While this recipe calls for the dough to be rolled to around 1/4″ thick, you may decide to make yours thinner or thicker, which is totally fine!

However, you will need to account for whatever thickness you choose when baking your crust.

Of course, thicker crusts will need more baking time, while thinner crusts will need less time. Ultimately, regardless of the thickness, you’ll have to judge for yourself when you think the crust is done.

A good rule of thumb (keep in mind you will turn around and bake the crust again when you place your toppings on it) is a nice light, golden brown.

CAN THIS BE USED FOR OTHER RECIPES BESIDES PIZZA?

Yes, it sure can! This dough is great to use for keto pizza, keto garlic breadsticks, keto cheese bread, and other delicious recipes!

Fathead Dough Pizza Crust

CAN I FREEZE THIS DOUGH FOR LATER?

Yes, you sure can. There are a couple ways you can go about this and you’ll have to decide which way you prefer.

FREEZING THE DOUGH BALL

The simplest and quickest way to freeze your fathead dough is to freeze the dough ball itself. Wrap it in plastic wrap and place into an airtight container and pop it into the freezer.

When you are ready to use the dough, remove it from the freezer and let it thaw completely. Roll the dough as you would normally and place it into the oven.

As a note, don’t try to make your pizza or other recipe after rolling the crust. You have to bake the crust first, then you can put whatever toppings you’ll be using on it and bake again.

FREEZING THE CRUST ALREADY BAKED

This method will make life a lot easier on you when you decide to use the crust in the future. The nicest part about this is that you don’t have to do anything when you’re ready to use it. Remove it, top it, and bake it.

To freeze your already baked keto fathead dough pizza crust, simply follow all of the instructions in this recipe, wrap it in plastic wrap, and place flat in the freezer.

Simple, easy, and done!

TOOLS USED TO MAKE THIS KETO FATHEAD DOUGH

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

  • Rolling Pin – Rolling pins are essential tools in order to make nice even crusts. For this recipe, you can do without it, but it sure will make your job a lot easier!
  • Baking Stone – A baking stone might seem like a useless tool, but it really makes a big difference in helping to crisp whatever you’re cooking on it. It’s a perfect kitchen addition, especially for those who love to bake pizzas at home!
Keto Fathead Dough Pizza Crust


Be sure to leave us a comment and a ★★★★★ review!
Fathead Dough Pizza Crust

Keto Fathead Dough Pizza Crust

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Keto fathead dough pizza crust is the right amount of crispy, chewy, and super easy to make! Your low-carb pizza game is about to change!

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, working to begin forming the cheese and flour into a dough
  5. Repeat this step until dough is well mixed and you're able to form a ball of dough in the bowl
  6. Using a rolling pin, roll into dough roughly 1/4" thick
  7. Place the crust onto a baking stone and bake for 12 minutes
  8. Voila! Beautiful and tasty crust ready for your topping(s) of choice!

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Nutrition Information
Yield 8 Serving Size 1/4 crust
Amount Per Serving Calories 131Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 10mgSodium 110mgCarbohydrates 4gFiber 2gSugar 1gProtein 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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Carol

Saturday 2nd of January 2021

This was incredible! Added a little garlic powder and cooked it in my Emeril air fryer. This was crispy and perfect! Did your chicken bacon ranch recipe with a little Alfredo sauce. Finally found a winner! Thank you

Logan Childress

Sunday 3rd of January 2021

Carol,

Glad you liked it!

Terri

Sunday 30th of June 2019

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.

Logan Childress

Sunday 30th of June 2019

Terri,

Glad to hear it came out great!

SueInPrescott

Sunday 28th of April 2019

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

Logan Childress

Sunday 28th of April 2019

Sue,

The butter would be used to brush onto the crust.

De

Monday 8th of April 2019

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

Logan Childress

Monday 8th of April 2019

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.

Ruth

Tuesday 5th of March 2019

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

Wednesday 6th of March 2019

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.

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