Pizza night is back on the menu with this fathead dough keto pizza. The famous fathead dough — made from melted mozzarella, almond flour, cream cheese, and egg — produces a pliable, chewy crust that genuinely resembles real pizza dough. At just 6g net carbs per serving, you can enjoy a satisfying slice without any guilt. Top it with your favourite vegetarian keto toppings like mushrooms, olives, peppers, and extra cheese for a Friday night dinner that the whole family will love. This recipe has converted countless skeptics into keto pizza believers, and once you taste it, you will understand why it has become one of the most popular recipes in the low-carb community.

Why This Works on Keto

The genius of fathead dough lies in replacing wheat flour with a combination of mozzarella cheese and almond flour. This creates a dough that is high in fat and protein while being dramatically lower in carbs than traditional pizza crust. A standard slice of regular pizza can have 30-35g of carbs from the crust alone. This version delivers the same pizza experience at just 6g net carbs, with 28g of fat and 22g of protein to keep you properly fuelled.

Ingredients

For the dough

  • 170g mozzarella cheese, shredded
  • 30g cream cheese
  • 75g almond flour
  • 1 large egg
  • 1g garlic powder
  • Pinch of salt

For the topping

  • 60ml sugar-free pizza sauce or marinara
  • 100g mozzarella cheese, shredded
  • 50g sliced mushrooms
  • 30g black olives, sliced
  • 30g bell pepper, thinly sliced
  • 5g dried oregano
  • Red pepper flakes (optional)
  • Fresh basil leaves

Instructions

  1. Preheat the oven to 220C (425F). Line a baking sheet with parchment paper.
  2. Place the 170g mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (about 60-90 seconds total). Alternatively, melt in a saucepan over low heat, stirring constantly.
  3. Add the almond flour, egg, garlic powder, and salt to the melted cheese mixture. Stir vigorously with a spatula or fork until a uniform dough forms. It will be sticky — this is normal.
  4. Place the dough on the parchment-lined baking sheet. Lay another piece of parchment on top and roll the dough out into a round or rectangular shape, about 5mm thick.
  5. Remove the top parchment and prick the dough all over with a fork to prevent bubbling.
  6. Bake the crust for 10 minutes until it is lightly golden and firm to the touch.
  7. Remove from the oven and spread the pizza sauce evenly over the crust, leaving a small border. Top with the shredded mozzarella, mushrooms, olives, and bell pepper slices.
  8. Return to the oven and bake for another 5 minutes until the cheese is melted and bubbling.
  9. Sprinkle with oregano, red pepper flakes if using, and fresh basil leaves. Let it cool for 2 minutes before slicing.

Tips & Variations

  • Work quickly: The dough is easiest to shape while warm. If it cools and becomes stiff, microwave it for 15-20 seconds to soften it again.
  • Crispier crust: Pre-bake the crust for 12 minutes instead of 10, and flip it halfway through for even browning on both sides.
  • Topping ideas: Spinach and feta, sun-dried tomatoes and artichoke hearts, caramelized onions with goat cheese, or simply a classic margherita with fresh mozzarella and basil.
  • Make-ahead dough: You can prepare the dough ahead and store it wrapped in cling film in the fridge for up to 2 days before rolling and baking.
Why is my dough too sticky to work with?
If the dough is very sticky, let it cool for 1-2 minutes before shaping. You can also lightly oil your hands or dust them with a small amount of almond flour. Rolling between two sheets of parchment paper is the most reliable method.
Can I use coconut flour instead of almond flour?
Yes, but use only about 25g of coconut flour since it absorbs significantly more moisture. The texture will be slightly different — a bit more dense and less chewy — but it works well for those with nut allergies.
How many slices does this make?
This recipe makes one medium pizza that serves 4. Each serving is roughly 2 slices if cut into 8. The macros listed are per serving (one quarter of the pizza).