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Fathead Pizza Crust Recipe

I found a way to make Fathead actual fantastic! I was never a fan but now I am a groupie!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Seriously the BEST Fathead Pizza Crust Recipe! I was blown away how a new method I was trialling created a fathead pizza base that is awesome!

I made a few changes to the timing of the ingredients and it made all the difference. In the past I found fathead dough soft and soggy now it is pretty incredible.

For our thermi fans I have also made a Thermomix fathead pizza base recipe too. You will be so happy as it reacts and binds just as good as the manual way. In fact I prefer to mix it this way now as it requires a lot less elbow grease.

fathead pizza on a cutting board

Fathead Pizza Crust Recipe Ingredients

The fathead pizza crust ingredients are so basic, here is all you need to make them.

Fathead Pizza Crust ingredients

How to make Fathead Pizza Dough

Here is my super easy guide. I am going to add the link to the Keto Bacon and Cheese Scrolls so you can see the conventional way.

In this step by step I am showing it in the Thermomix but even if you are doing this in the microwave and by hand it will look exactly the same. So please do not stress.

I am so excited to actually release a Thermomix fathead pizza crust recipe as well. Considering I struggled with it in the past this recipe turns out so well. I am sure you are going to love it.

This is such an easy fathead pizza crust recipe with great results no matter how you do it, okay!

The fathead dough is gluten free and grain free.

pizza base on baking paper

How to shape fathead pizza really easy!

Another great link I am going to give you is to our Keto Garlic Star Bread it shows some great fathead dough shaping tips.

I really like to shape the dough using just my hands and a cake scraper. This way when working with any dough or fathead dough I can feel that it is even and see what is happening as I am working. Please watch our short video below to see how I easily shape the fathead pizza crust.

fathead pizza on a cutting board

faqs and hot tips for working with fathead pizza dough

I have tried my best to put together some great tips for working with a fathead pizza crust. So before you ask any questions have a quick read through.

  1. Yeast should be foamy and thick with virtually all the liquid consumed by the yeast. Sugar or honey can be used in place of the inulin however sweeteners cannot, as they do not feed and activate yeast.
  2. I always use Bobs Red Mill double acting baking powder. It is gluten free and aluminium free so it does not have a bitter taste. Plus it works to help rise gluten free baking during cold and heating process.
  3. I always use fresh free range eggs. They do not leave any eggy flavour to the dough when used at room temperature.
  4. Whether you are using a food processor to combine the dough or a spatula you must continue to work the dough until it is not longer sticky. If you do not do this the dough is very difficult to work with.
  5. It is best to roll the dough between 2 pieces of baking paper. If you watch the video in the blog post you will see how I easily transfer the dough to the baking tray and bread stack. Plus the dough sticks to nothing. Press the dough out very thinly to approximately 30cm in diameter and prick the base all over with a fork.
  6. Fathead dough is best used immediately and while still warm. It does become a little drier after cooling however can still be used.
  7. I don’t have a pizza stone. Simply add a baking tray to the oven during the preheating and lift the pizza base onto the hot pan to help crisp the base.
  8. The bread can be made ahead and left out to rise for an hour then left in the fridge overnight before baking the following day.
  9. Store in the fridge for up to 4 days or bag in a ziplock bag and freeze for later.
  10. Oh and can this dough be used for other recipes? Um yes! Use it for scrolls Keto Sausage roll recipes, or even tasty calzones. See I even made one in the video. 😂
fathead shaped into calzone

Other appliances used in testing the pizza crust recipe

So we have a great team of 22 testers. They all use various appliances and are of all cooking levels. Here are just a few of the machines used (other than our own 2 hands a double boiler or a microwave.

Fathead Dough made with a Smith and Noble Intelli

The final dough weighed in at 620g (the same as the Thermomix).

The changes in timing/method are

Step 2. Chop 15 sec/speed 5.

Step 3 was exactly the same as the directions e.g. 3 min/90℃/speed 3.

Step 4 – 60 sec/speed 3.

Step 5 – 30 sec/ speed 3 then knead 1 minute dough setting/ speed 2.

Fathead dough made with Kitchenaid Cook Processor

Step 4. Mix 25 sec/speed 3
Step 5. Mix 20 sec. Then dough setting/2 min
Dough weighed 640g and got 2 dough balls of 320g each for a 30cm base
Dough is very easy to work with.

Tools used in making Keto Fathead Pizza

Here are just a few tools you can use for making your fathead dough pizza base.

Cake Scrapers – great for work with crackers, dough, pastry, breads and of course cakes. You can use the link for a very cheap set.

Lekue Silicone Mat – this is without a doubt the best silicone mat I have ever had. It has literally been used A LOT over many years and is still perfect. With all the work I do I could not recommend this brand enough.

Pizza Stone – A pizza stone is so handy in keto baking. I use this for fast cooking of any fathead recipes, keto naan and wraps.

Thermomix – If you are interested in learning more about the Thermomix then you can contact direct for a demonstration and to find out more.

watch me shape the dough and make the pizza

Join us on social media for some keto fun

Whether you are just starting a keto diet or have been following this way of life for a long time, you are welcome in our gang. Our social groups are pretty cruisy with no B.S.

If you need some additional support or just want to chat with like minded peeps then use our links below and chill out with keto’s cool kids.

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fathead pizza on a cutting board

Fathead Pizza Crust Recipe

The BEST Fathead Pizza Crust Recipe! Crisp simple and damn tasty. You are gonna love yourself sick making this bad boy!
5 from 10 votes
Prep Time: 10 mins
Cook Time: 10 mins
Proving time: 1 hr
Total Time: 1 hr 20 mins
Course: Lunch and Dinner
Cuisine: American, Australian
Keyword: fathead dough recipe, fathead pizza crust recipe, thermomix fathead dough, thermomix fathead pizza crust
Recipe Category: Low Carb
Calories: 158kcal
Author: Megan Mad Creations Hub
Servings: 8 serves
Tap or hover over number to scale ingredients
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Ingredients

  • 1 tablespoon warm water
  • 1 teaspoon inulin
  • 1 sachet dried instant yeast 2 teaspoons or 7g
  • 250 g shredded mozzarella
  • 60 g cream cheese
  • 1 tablespoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon dried Italian Herbs
  • 2 eggs
  • 200 g almond meal

Instructions

CONVENTIONAL METHOD

  • Mix together warm water, inulin and yeast in a small bowl and cover with cling film and a towel or silicone mat to keep warm. Transfer to a nice warm spot until yeast activates and is foamy (15-20 mins). See Note 1.
  • Heat cheese and cream cheese in microwave-safe bowl for 2 minutes on high. Stir to combine.
  • Add eggs and baking powder. Stir to combine (mixture should foam up a lot). See Note 2.
  • Add remaining ingredients and mix until well combined and until no longer sticky. See Note 3.
  • Transfer dough to a silicone mat and chop into 2 even pieces.
  • Roll one piece of dough thinly (approx into a 30cm diameter circle between 2 pieces of baking paper. (watch the video for tips). Neaten the edges using a spatula or cake scraper. Prick the base all over with a fork. Transfer to a large baking tray and cover and leave to prove in a warm place for 1 hour.
  • Repeat with other piece of dough or cover and refrigerate or freeze for another day.
  • Place a pizza stone (or large baking tray) into the oven. Preheat oven to 250°C.
  • Using the edges of the baking paper lift and transfer the pizza onto the pizza stone/baking tray. Bake 3 minutes.
  • Remove from oven top with your favourite toppings and return to the oven and bake 4-6 minutes or until cheese has melted and is lightly golden. Remove from the oven cut into 10 serves.

THERMOMIX® METHOD

  • Mix together warm water, inulin and yeast in a small bowl and cover with cling film and a towel or silicone mat to keep warm. Transfer to a nice warm spot until yeast activates and is foamy (15-20 mins). See Note 1.
  • Add cheese and cream cheese to mixer. Chop 5 sec/speed 5.
  • Melt cheese 3 min/90°C/speed 3.
  • Add eggs and baking powder and mix 15 sec/speed 3. See Note 2.
  • Add remaining ingredients and mix 10 sec/speed 3. Then knead 1 min/dough setting. Follow from Step 6 above.

Video

Notes

1. Yeast should be foamy and thick with virtually all the liquid consumed by the yeast. Sugar or honey can be used in place of the inulin however sweeteners cannot, as they do not feed the yeast.
2. I always use Bobs Red Mill double acting baking powder. It is gluten free and aluminium free so it does not have a bitter taste. Plus it works to help rise gluten free baking during cold and heating process.
3. Whether you are using a food processor to combine the dough or a spatula you must continue to work the dough until it is not longer sticky. If you do not do this the dough is very difficult to work with.
4. It is best to roll the dough between 2 pieces of baking paper. If you watch the video in the blog post you will see how I easily transfer the dough to the baking tray and bread stack. Plus the dough sticks to nothing. Press the dough out very thinly to approximately 30cm in diameter and prick the base all over with a fork.
5. Fathead dough is best used immediately and while still warm.
6. The bread can be made ahead and left out to rise for an hour then left in the fridge overnight before baking the following day.
7. Store in the fridge for up to 4 days or bag in a ziplock bag and freeze for later.

Nutrition

Serving: 1serve | Calories: 158kcal | Carbohydrates: 6g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 26mg | Potassium: 15mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Calcium: 59mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    25 Comments

  • Lorraine Turnbull says:

    My fathead dough is always wet and sticky and now I know why. Cream cheese in the UK is different. In the UK cream cheese is soft like cream. Philadelphia is sold in a tub and is scoopable but definitely nothing like the block that is shown on your videos. Any suggestions as to what I need to add out reduce would be appreciated.
    Thanks

    • Megan Mad Creations Hub says:

      Hi Lorraine, do you have Philadelphia Cream cheese and is that thicker? Otherwise is the cream cheese thick enough to strain in muslin?

  • Roma Vaccaro says:

    5 stars
    OMG Meg, this recipe is like no other, it is the best base I have ever tasted and being of italian descent, can proudly say, this is amazing and beats the flour pizza bases. Thanks so much.

    • Megan Mad Creations Hub says:

      Yay! So happy you enjoyed it Roma. In fact I might just be having my own pizza tonight too!

  • Diana says:

    when you freeze the bases, do you par-cook them first or freeze them raw? sorry may be a dumb question. Thanks

  • Kathy Mitchell says:

    5 stars
    I have never been a pizza lover, the base always made me feel ill, but this has changed my life. It tastes wonderful as a pizza and I have made sausage rolls, pasties and party pies with this dough. This is a game changer in pastry. Throw out your old fathead dough recipe and go with this, you wont be sorry.

    • Megan Mad Creations Hub says:

      Hi Kathy, Thanks so much for this huge vote of confidence in this recipe. I am so happy that you have enjoyed it that much. Like you I was never a fan of fathead and didn’t see why there was a lot of fuss over it. With just a few changes I think it has made a significant change to the dough and like you I find it so much more enjoyable. Thanks so much for not only giving the recipe a whirl but also for taking the time to leave such a fab review. x

  • Laura says:

    5 stars
    Easy to make and a beautiful recipe. I made 5 round individual pizzas out of one batch of dough and teen kids devoured them. I couldn’t wait for the hour to let them prove so possibly thinner than they could’ve been, but still amazing.

  • Allyson D says:

    love this recipe. the second time I made this it remained sticky, even after 20mins of hand kneading, so I added some oat fibre which helped . I noticed the base looked more like a wheat flour base and the edges were crunchier, which I presume was from the oat fibre. Worked a treat!

  • Rebecca Reid says:

    Hey there, do you think you could use psyllium husks instead of inulin? I don’t want to use the suggested sweetener replacement to keep it keto. Thanks!

    • Megan Mad Creations Hub says:

      HI Rebecca, inulin is a probiotic that activates yeast. Keto sweeteners do not work, yet like a kombucha the yeast consumes the carb content from sugar or honey. Psyllium husk is just a fibre and will only make the yeast thick not actually activate it at all.

  • Kym S says:

    5 stars
    Yep! It IS the BEST pizza crust. The dough is very easy to work with (and I haaaate making dough), it’s firm when cooked and holds in your hand really well, and it tastes great! Another excellent recipe Megan! Thanks xo

  • Kirsten says:

    Has anyone tried it with coconut flour instead?
    If not I will test it myself assuming it will be the same as other recipes quarter the flour and double the eggs

    • Megan Mad Creations Hub says:

      Hi Kristen, try it with a 120g coconut flour no extra eggs. According to a similar recipe I make of one of my breads this should work.

  • Katy says:

    5 stars
    Wow, this is amazing! My partner was reluctant to try it as he finds the old fathead dough too gooey & rich. But this was a winner. It baked beautifully, held up to a good lot of toppings, had a nice crispy crust & I didn’t need to eat it with a knife & fork! He is converted & will have this base next time. I made spinach & ricotta calzones with the rest of the dough. They too held up really well despite me over stuffing them. Thanks for reinventing this dough 👌🏻

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