Fathead dough is an easy low carb keto, gluten-free dough with tons of uses. Actually, I LOVE the versatility of this dough. It truly does cover so many culinary bases AND it legitimately tastes amazing.
Fathead Dough is a gluten-free, low carb and keto dough that is made is made with simple ingredients: almond flour, mozzarella, cream cheese, and an egg. These simple and easy ingredients when put together creates a decent dough texture and when baked pretty fantastic results!
Fathead Dough has zero veggies in it and relies on multiple dairy products. The ingredients sound a bit strange for a crust, but the cheese firms up nicely in the oven and takes on the texture of a traditional dough. And the kids don´t even not that it’s a low carb dough.
You may want to double the recipe if you’re feeding the whole family. My kids can devour the whole thing in one sitting.
This dough makes a great pizza base. But you also can make bagels, cinnamon rolls, breadsticks, calzones, tiny pizza rolls, fruit pizza, pigs in a blanket wrap and so much more.
Ingredients to make Keto Fathead Dough
- Shredded mozzarella cheese
- Almond flour
- Cream cheese
- Whole egg
How to make Keto Fathead Dough
- Preheat oven to 375 degrees F
- In a microwavable friendly bowl add cheese, almond flour, and cream cheese. Microwave on high for 60 seconds.
- Stir until slightly combined and place back into the microwave for another 60 seconds, or until cheese is warm and melted.
- Add egg and a large pinch of salt. Stir dough together until it forms a ball and egg is mixed in. Allow dough to sit for 15 minutes. Use for whatever you have in mind! Pizza, Bagels, Cinnamon Rolls, etc.
Can you make fathead dough ahead of time?
Yes, you can if you want to and store in the refrigerator for up to a week. You can also bake your dough ahead of time and keep it safely in the refrigerator for up to a week. This is great for making pizza topping choices on the go and changing it up during the week.
Sticky Fathead dough?
If all else fails and the dough is too sticky for you, there are three tricks that can help:
- Chilling the dough in the fridge will work wonders to make it more manageable. A good amount of chill time is 20 to 30 minutes.
- Use oiled hands to work with the fathead dough. This will help avoid sticking to your fingers.
- If the cheese solidifies too quickly, you may need to reheat a little to soften it, then try kneading again.
Amount Per Serving
Calories: 325 | Total Fat: 27g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 302mg | Carbohydrates: 7g | Net Carbohydrates: 4g | Fiber: 3g | Sugar: 2g | Protein: 17g