Fathead Dough Pizza Base

Fathead Pizza
Fathead Pizza
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This recipe shows you step-by-step how to make a flop-proof Fathead dough pizza base. * I have not included any toppings in the macro-calculations, because we all have our favourite ones. (Funnyman loves pepperoni or spicy salami, and I love seafood with fresh mozzarella.) These pizza bases are big and very filling, so the macros are based on 1/2 pizza base, so please adjust accordingly if you plan to devour a whole one (no judgement here). Also, as mentioned plenty throughout the site, please invest in a kitchen scale if you do not already have one: this recipe (and all the others on M&L) are carefully developed using a scale: this ensures success with the end-product and helps with keeping an eyeball on your macros.

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 4.7g
(2.9%); Fat 55g (77.2%); Protein 32g (19.8%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

 

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Print Recipe
Fathead Dough Pizza Base
Moreish, filling and cooked to perfection - this is the ultimate Fathead Pizza base recipe, coming in at 4.7g carbs per 1/2 pizza (without toppings).
Fathead Pizza
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pizza
Ingredients
  • 100 g almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1 large egg
  • 170 g mozzarella cheese
  • 60 g full-fat cream cheese
  • toppings of your choice (not included in macros)
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pizza
Ingredients
  • 100 g almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1 large egg
  • 170 g mozzarella cheese
  • 60 g full-fat cream cheese
  • toppings of your choice (not included in macros)
Fathead Pizza
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 200°C / 390°F.
  2. Combine the almond flour, salt and garlic powder in a bowl. Whisk the egg well in a separate bowl.
  3. Add the mozzarella and cream cheese into a wide-bottomed, microwave-friendly bowl. You can use store-bought, ready-grated mozzarella, however those usually include a small amount of potato starch, so using it will depend how strict you are on keto. You can also use fresh mozzarella, which you should dice or grate into smaller pieces for even melting. This is what you should have ready:
    Fathead Pizza
  4. Place the bowl of cheese in the microwave on high for 1 minute 20 seconds until the cheese completely melts. (IMPORTANT: If you are using fresh mozzarella, tip out any excess liquid which separates from the melted cheese after microwaving, as this will make your mixture far too runny. You won't have this issue when using store-bought ready-grated mozzarella). Immediately tip the melted cheese into the bowl of almond flour mix and use a wooden spoon to vigorously combine the mixture.
    Fathead Pizza
  5. Add the whisked egg and continue to mix until the mixture comes together as a sticky dough. It may seem like its not coming together - but it will.
    Fathead Pizza
  6. Allow to cool slightly (use this time to get your toppings prepped and ready.) Tip the ball of dough between two sheets of baking parchment paper.
    Fathead Pizza
  7. Use a rolling pin to roll out into a large circular shape to make the base of your pizza.
    Fathead Pizza
  8. Peel off the top layer of parchment. Do not be alarmed if some 'stringy' bits pull away. The 'dough' is easily manipulated and you can simply pinch pieces closed or press them back in.
    Fathead Pizza
  9. Trim away the surrounding baking paper from the circle of dough, then slide the baking paper-with-dough onto a large baking tray or pizza stone. Bake in the preheated oven for 8-10 minutes, rotating the tray halfway through. (As you can see from my pic below I forgot to do so!) NOTE: If opening the oven door to rotate the tray, do so quickly so that no heat is lost.)
  10. Remove the pizza base from the oven.
    Fathead Pizza
  11. Spread on or add your toppings and return to the oven for 5-7 minutes to allow the Fathead dough base to cook through sufficiently and your toppings to warm through (and any additional cheese to melt and bubble!).
  12. Funnyman's fathead dough pizza base was covered with passata, mozzarella and a mix of salami and pepperoni before cooking further, and my fathead dough pizza base was topped with mixed, cooked seafood and fresh mozzarella before warming through.
  13. The full macro-breakdown can be found further down the page. Photographs and recipes on MUD AND LOVE are copyright © Monya Kilian Palmer. However, these recipes have been created for you to enjoy and share with like-minded people, so if you loved it - please share your creation with friends / Low-carb Facebook community groups, and please credit M&L by supplying the link of this recipe. If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Macro Details per serving (1/2 pizza, excl. toppings)
2.9%                Carbs
19.8%              Protein
77.2%              Fat

Nutritional Information per serving (1/2 pizza, excl. toppings)
Calories                         643Kcal / 2690kJ
Fat                                  55g
of which saturates       19g
Carbohydrates             4.7g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           2.9g
Fibre                               6.6g
Protein                           32g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Almonds
Eggs
Milk

Fathead Pizza

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

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