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fathead pizza on a cutting board
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5 from 10 votes

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!
Prep Time10 mins
Cook Time10 mins
Proving time1 hr
Total Time1 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
Servings: 8 serves
Calories: 158kcal
Author: Megan Mad Creations Hub

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