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Easy Crispy Keto Fathead Pizza Dough Recipe Perfect for Beginners

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A quick and easy keto-friendly pizza dough recipe that yields a crispy, cheesy crust perfect for low-carb diets and pizza lovers alike.

Ingredients

Scale
  • 1 ½ cups shredded mozzarella cheese (part-skim recommended)
  • 2 oz cream cheese, softened (full-fat preferred)
  • ¾ cup almond flour (blanched almond flour recommended)
  • 1 large egg, room temperature
  • ½ teaspoon baking powder
  • ¼ teaspoon garlic powder (optional)
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 425°F (220°C). Line your baking sheet or pizza stone with parchment paper.
  2. In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until fully melted and smooth (about 1 to 1½ minutes). Alternatively, melt over a double boiler.
  3. In a separate bowl, whisk together almond flour, baking powder, garlic powder, and salt.
  4. Pour the melted cheese mixture into the dry ingredients. Add the egg and stir quickly with a wooden spoon or spatula until a sticky dough forms.
  5. Lightly flour your hands or rolling pin with almond flour and transfer the dough onto the parchment paper. Press or roll out the dough into a 10-12 inch circle about ¼ inch thick. Add more almond flour to hands if dough sticks.
  6. Bake the shaped dough in the preheated oven for 10-12 minutes until edges are golden and crust feels firm.
  7. Remove crust from oven and add your favorite keto-friendly toppings.
  8. Return pizza to oven and bake for another 7-10 minutes until cheese on top bubbles and browns lightly.
  9. Let pizza cool for a few minutes before slicing to help crust set.

Notes

If dough is too soft to shape, refrigerate for 10 minutes to firm up. Par-baking the crust is essential for a crispy base. Use a pizza stone for best crispiness. Avoid overloading with wet toppings to prevent soggy crust. Dough can be refrigerated up to 24 hours before baking or frozen for later use.

Nutrition

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