Italian-American
Fat Head Pizza (Keto Mozzarella Dough)
The original low-carb pizza crust made from melted mozzarella, cream cheese, egg and almond flour. It bakes up crisp and bread-like without any wheat flour, the gold standard keto pizza base.
30 min
Total time
4
Servings
15 min
Prep
15 min
Cook
beginnerdinnerketolow-carbgluten-freegrain-free
Ingredients
4 servings
- 170 g shredded low-moisture mozzarella cheese, pre-shredded
- 60 g cream cheese, cubed
- 85 g almond flour, blanched, fine
- 1 egg, lightly beaten
- 1.5 g salt
- 1 g garlic powder, optional
- 120 g low-carb marinara sauce, for topping
- 115 g shredded mozzarella for topping
Make it your way
Instructions
- Step 1.Preheat the oven to 220 C (425 F) and line a baking sheet or pizza pan with parchment paper.
- Step 2.Combine the 170 g mozzarella and cubed cream cheese in a microwave-safe bowl. Microwave on high for 1 minute, stir, then microwave another 30 seconds until fully melted and smooth.
- Step 3.Immediately add the almond flour, beaten egg, salt and garlic powder to the hot cheese. Mix quickly with a spatula until a uniform dough forms; if it stiffens, microwave 10 seconds more.
- Step 4.Turn the dough onto a sheet of parchment, top with a second sheet, and press or roll into a 30 cm (12 inch) round about 6 mm (1/4 inch) thick.
- Step 5.Peel off the top parchment. Prick the dough all over with a fork to stop bubbling.
- Step 6.Bake the bare crust for 10 to 12 minutes until golden and set, flipping once at the halfway point for an even crisp.
- Step 7.Spread the marinara over the crust, scatter the 1 cup topping mozzarella and any toppings you like.
- Step 8.Return to the oven for 5 to 7 minutes until the cheese is melted and bubbling.
- Step 9.Let rest 5 minutes, then slice into 8 pieces and serve.
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