Fathead pizza with a mozzarella crust
The classic keto dough known as fathead: melted mozzarella and cream cheese provide the stretch and cohesion, with egg and almond flour for structure, giving a crisp, pliable pizza crust without cauliflower and without wheat flour.
Pricking the dough before baking keeps it flat.
Preheat the oven to 218 degrees Celsius and line a tray with parchment paper, as high heat gives a crisp crust rather than a soft one.
Mix the egg with the almond flour and seasoning in a bowl until the mixture is uniform.
Melt the mozzarella and cream cheese in the microwave for about 90 seconds, stirring halfway, until the cheese is liquid and spreadable.
Combine the melted cheese with the egg and flour mixture and knead quickly until a uniform dough forms; if the cheese firms up, return it to the microwave for 10 seconds.
Roll the dough between two sheets of parchment to about a quarter-centimeter thickness, then prick it all over with a fork to prevent it from puffing up.
Bake for 6 minutes, then prick any bubbles and continue for 3 to 7 minutes until the edges turn golden.
Spread the sauce and toppings and return it to the oven for about 10 minutes until the top is hot and the cheese melts.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Fathead Pizza with Mozzarella Crust, and how to fix them:
Cool the cheese slightly or roll it between two sheets of parchment instead of by hand directly.
Not enough pricking; prick it densely before baking and pop the bubbles after the first 6 minutes.
The cheese firmed up and cooled; return it to the microwave for 10 seconds and continue kneading quickly.
Too thick or too short a bake; roll it thinner and bake the crust alone until the edges turn golden.
Keep the baked crust in an airtight container for up to 3 days and reheat it in the oven.
Freeze the baked crust without toppings for up to a month, and finish baking it with toppings straight from frozen.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Almond flour | Coconut flour | One-third the amount, 28 g, plus an extra egg | Coconut absorbs more liquid, so reduce the amount and add an egg |
| Cream cheese | Strained, mashed cottage cheese | Same weight, 30 g | Closer texture and slightly less rich |
| Mozzarella | Low-fat mozzarella cheese | Same weight, 168 g | Stretches well but with less moisture |
| Italian seasoning | Dried oregano with basil | Same amount, 2 g | An alternative herb blend with the same flavor |
| Ingredient | Quarter recipe | Half recipe | Full recipe (base) |
|---|---|---|---|
| Mozzarella | 42 g | 84 g | 168 g |
| Cream cheese | 8 g | 15 g | 30 g |
| Almond flour | 21 g | 42 g | 84 g |
| Egg | 13 g | 25 g | 50 g |
| Italian seasoning | 0.5 g | 1 g | 2 g |
Prick the crust well with a fork before baking, as the holes release steam and prevent the dough from puffing, keeping it flat and even.
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