Description
Make a sturdy, crispy keto pizza crust using the popular Fathead dough method. This recipe yields a base strong enough to hold your favorite toppings.
Ingredients
Scale
- 1 3/4 cups shredded low-moisture mozzarella cheese
- 2 ounces cream cheese
- 1 large egg
- 3/4 cup almond flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
- Combine the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the cheese is fully melted and combined.
- Stir the egg into the melted cheese mixture until fully incorporated.
- In a separate bowl, mix the almond flour, Italian seasoning, and garlic powder.
- Add the dry ingredients to the cheese mixture. Mix until a uniform dough forms. You may need to knead it briefly by hand.
- Place the dough between two sheets of parchment paper. Roll the dough out into a 10 to 12-inch circle or rectangle, about 1/4 inch thick.
- Remove the top sheet of parchment paper. Transfer the bottom parchment paper with the dough onto the prepared baking sheet.
- Bake the crust for 8 to 10 minutes, or until it starts to turn light golden brown.
- Remove the crust from the oven. Add your desired sauce and toppings.
- Return the pizza to the oven and bake for another 5 to 10 minutes, or until the cheese on top is melted and bubbly.
Notes
- For an extra crispy crust, bake the naked crust for an additional 3 minutes before adding toppings.
- If the dough is too sticky to handle, chill it in the refrigerator for 15 minutes before rolling.
- Do not substitute almond flour with coconut flour, as the texture will change significantly.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of crust
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 21
- Cholesterol: 75