This almond flour fat head dough is a simple five iconic low carb pizza dough with just 2 grams of net carbs!
The entire recipe is right below, but don’t miss out on all the more tips, including process shots, ingredient swaps, tips and more!
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Preheat the oven to 400°F (200°C).
Combine finely covered mozzarella and cream cheese in a large microwave safe glass bowl. The microwaves will be higher for one minute. Using a silicone spatula, mix soft cream cheese thoroughly with the melted mozzarella cheese.
Microwave for another 30 seconds to melt the cheese. Stir again until the mixture is smooth, white and shiny, ensuring no cream cheese pieces remain.
Mix almond flour, salt, garlic powder and beaten eggs.
Start by stirring with a silicone spatula, then take the hand and squeeze the dough until all the ingredients are combined thoroughly. If the dough appears dry, firm or yellow spots, then it’s perfectly fine. Use the microwave for another 20 seconds and knead again until the dough reaches a soft, even colour and feels.
Place 12 inches (30 cm) of parchment on the work surface. Lightly coat with olive oil and place the dough in the center.
Cover the fabric with another sheet of parchment. Push down to flatten it, then use a rolling pin to spread thinly to 11 inches in diameter and about 1/3 inch thick.
Use a fork to drill holes throughout the surface of the fabric. Slide the parchment into a baking sheet with rounded pizza dough.
Add the pizza crust 10 minutes ahead. It is normal for some areas to swell during baking. If this occurs, open the oven and stab those spots to release air. Continue to bake until the crust turns golden brown.
Add your favorite keto toppings, such as meat, pepperoni, and extra grated mozzarella cheese.
Bake pizza for about 12 minutes or until the edges are crisp and crisp and the cheese melts and is hilarious.
Serving: 1 Slices (no topping)calorie: 139.1 kcal (7%)carbohydrates: 3.1 g (1%)fiber: 1.1 g (5%)Online carbs: 2 gprotein: 8 g (16%)fat: 11.1 g (17%)Saturated fat: 3.7 g (twenty three%)Polyunsaturated fat: 0.3 gJanuary Saturated Fat: 1.8 gTrans Fat: 0.003 gcholesterol: 41.9 mg (14%)sodium: 226.7 mg (10%)potassium: 35 mg (1%)sugar: 0.8 g (1%)Vitamin A: April 196 iu (4%)Vitamin B12: 0.6 µg (10%)Vitamin C: 0.001 mgVitamin D: 0.2 µg (1%)calcium: 137.3 mg (14%)iron: 0.6 mg (3%)magnesium: 5.3 mg (1%)zinc: 0.7 mg (5%)
Ingredients and alternatives
To make this delicious pizza base, you need five ingredients. Here’s how to choose these:
Shredded Mozzarella Cheese – This forms the foundation of the dough and melts to create a desired chewy texture. Other full-fat hard cheeses work well, such as proboron and Italian cheese blends. Cream Cheese – Provides moisture and richness and softens the dough. You can also use Neufchâtel cheese as a slightly lighter alternative. Eggs – This acts as a binder and holds the dough together. For those who avoid eggs, use my egg-free fat head dough. Almond Flour – This low carb flour provides structure to the dough. You can also use very fine branched almond flour for a smooth texture. Garlic Powder – This adds a tasty note to the crust. Mixing of onion powder or dried herbs like oregano and basil is also a great option.
How to make almond flour fat head dough
Let me show you how to make this with some photos.
Melt the mozzarella and cottage cheese in a bowl before incorporating the flour and converting it into a dough bowl.
Flat the dough bowl with baking paper and stab it with a fork.
Bake pizza crust at 400°F (200°C) 10 minutes prior to it.
Add the selected toppings on top and bake again for 10-12 minutes.
Carine baking tips
Let me share some tips for the perfect pizza.
Uniform melting – Microwave cheese in a short space and stir well will help it melt evenly. Knead thoroughly – Knead the dough by hand after the microwave to fully incorporate all the ingredients. Don’t overdo the dough – too much confusing can lead to a hard crust. Heat until soft and soft. Rolling Between Parchment – Rolling the dough between two sheets of parchment paper prevents sticking and makes it easier to handle. Stick to prevent foaming – Using a fork to make holes in the dough before baking will help prevent large air pockets from forming. Note the golden colour – indicates that the crust has been pre-baked and cooked until it turns into light golden brown.
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About the author
Carine Claudepierre
Hello, I am Carine, Food Blogger, Author, Recipe Developer, Author of Cookbook and Founder of Sweet As Honey.
I have a Nutrition and Wellness Certification Certificate obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field comes from the chemistry and years of background following the low carb diet of keto. However, since my husband is vegan, I am also familiar with vegetarian and vegan dishes.
I now eat a more balanced meal that involves alternating keto and Mediterranean meals
Cooking and baking is my true passion. In fact, I share only a small portion of the recipe with something as sweet as honey. Most of them can be eaten by my husband and my two children before I have time to take a photo!
All of my recipes pride themselves on making sure that the triple tests are at least working and keeping them as accurate as possible.
Browse all recipes at Recipe Index.
I hope you too find your favorite recipe with sweet things like honey!
