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.
Combine the almond flour, salt and garlic powder in a bowl. Whisk the egg well in a separate bowl.
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:
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.
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.
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.
Use a rolling pin to roll out into a large circular shape to make the base of your pizza.
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.
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.)
Remove the pizza base from the oven.
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!).
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.
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Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
Macro Details per serving (1/2 pizza, excl. toppings)
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
*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.
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.