PIZZA. IS. LIFE. and thanks to this super easy fathead dough recipe, you don’t have to go without on a low carb or ketogenic diet.
I know the name sounds silly, “fathead”, and I’m not even sure where it originated but it’s the go-to dough when you want to recreate a carb laden breaded type dish that won’t blow your macros. It has many uses such as pizzas, calzones, crusts, and is pretty versatile. You can use this base recipe for all kinds of dishes but today, we’re talking pizza!
Basically, what you need to do is shred up some mozzarella (all the amounts are listed below) and put it in a microwave safe dish. Cube up the cream cheese and throw it in the dish with cheese.
Microwave the cheese for approximately 2 minutes, pausing ever 30 seconds to stir. You want it to be melted enough that everything is blended and malleable but not so hot that you can’t touch it. It will look like a gooey cheese ball when you’re done. Take it out of the microwave and add the almond flour and eggs, mixing really well. And I mean really well. If you find the dough getting hard to work with then place it back in the microwave for 20-30 second intervals until it becomes malleable again. Just don’t do this more than once or twice or you run the risk of the egg cooking.
Also, sorry for the terrible photos. It’s surprisingly hard to take pictures when your hands are covered in dough without ruining your phone, haha!
Place the mixed dough on a parchment lined cookie sheet and roll it flat. I like to add a second piece of parchment paper on top before rolling to prevent sticking, then roll it out, making sure it’s evenly spread to ensure equal cooking.
Poke some holes in the dough with a fork to avoid air bubbles and place in the oven to bake. When it’s finished you can add your sauce, toppings, and cheese then return to the oven for another 7-10 minutes.
Tomatoes are sort of high carb because of the natural sugar but if you find one with no added sugar and use it sparingly, it shouldn’t have a huge impact on your macros. Personally, I don’t like tomato sauce so I use alfredo instead and I don’t have to worry about as many extra carbs. My favorite combo is alfredo, cheese, green peppers, bacon, and if I’m feeling ambitious — chicken. K, now I’m starving, haha!
Enjoy, and if you have any questions, please feel free to drop them in the comments.
- 3 cups shredded mozzarella
- 1 1/2 cup almond flour
- 4 tbs cream cheese
- 2 egg
- Preheat oven to 425 degrees Fahrenheit
- Put shredded mozzarella & cubed cream cheese microwaveable bowl
- Microwave until melted (about 2 minutes total), pausing to stir every 30 seconds
- Remove from the microwave and stir in the eggs & almond flour
- Wet hands and spread “dough” thin on parchment paper. I put another piece of parchment paper on top and rolled out with a rolling pin.
- Poke rows of holes in the flattened dough with a fork to avoid bubbling
- Bake for approximately 15 minutes of until browned
- Add toppings then return to the oven until melted