This Almond Flour Fathead Dough is a simple 5-ingredient low-carb pizza dough with only 2 grams of net carbs!
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Preheat the oven to 400°F (200°C).
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In a large microwave-safe glass bowl, combine the shredded mozzarella and cream cheese. Microwave on high for one minute. Use a silicone spatula to mix the softened cream cheese thoroughly with the melted mozzarella.
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Microwave for an additional 30 seconds to further melt the cheeses. Stir again until the mixture is smooth, white, and has a glossy appearance, ensuring no cream cheese pieces remain.
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Mix in the almond flour, salt, garlic powder, and the beaten egg.
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Begin by stirring with the silicone spatula, then switch to hand-kneading and squeezing the dough until all the ingredients are well combined. It’s perfectly fine if the dough seems dry, firms up, or even shows some yellow spots. Microwave for another 20 seconds, then knead again until the dough achieves a soft and uniform color and feel.
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Place a 12-inch (30 cm) piece of parchment paper on your work surface. Lightly coat it with olive oil, and then place the dough in the center.
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Cover the dough with another sheet of parchment paper. Press down to flatten it, and then use a rolling pin to roll it out thinly to an 11-inch diameter and about 1/3-inch thickness.
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Use a fork to poke holes across the entire surface of the dough. Slide the parchment paper with the rolled pizza dough onto a baking sheet.
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Pre-bake the pizza crust for 10 minutes. It’s normal for some areas to puff up during baking. If this occurs, open the oven and prick those spots to release the air. Continue baking until the crust turns a golden brown color.
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Remove from the oven and spread the low-carb pizza sauce all over the pizza except on the borders.
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Add your preferred keto toppings, such as meat, pepperoni, and extra grated mozzarella cheese.
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Bake the pizza for about 12 minutes, or until the edges are nicely crisp and the cheese is melted and bubbly.
Serving: 1 slice (no toppings)Calories: 139.1 kcal (7%)Carbohydrates: 3.1 g (1%)Fiber: 1.1 g (5%)Net Carbs: 2 gProtein: 8 g (16%)Fat: 11.1 g (17%)Saturated Fat: 3.7 g (23%)Polyunsaturated Fat: 0.3 gMonounsaturated Fat: 1.8 gTrans Fat: 0.003 gCholesterol: 41.9 mg (14%)Sodium: 226.7 mg (10%)Potassium: 35 mg (1%)Sugar: 0.8 g (1%)Vitamin A: 196.4 IU (4%)Vitamin B12: 0.6 µg (10%)Vitamin C: 0.001 mgVitamin D: 0.2 µg (1%)Calcium: 137.3 mg (14%)Iron: 0.6 mg (3%)Magnesium: 5.3 mg (1%)Zinc: 0.7 mg (5%)
Ingredients and Substitutions
You only need 5 ingredients to make this delicious pizza base. Here’s how to pick them.
- Shredded Mozzarella Cheese – This forms the foundation of the dough and melts to create a desirable chewy texture. Other full-fat hard cheeses like provolone or a blend of Italian cheeses would also work well.
- Cream Cheese – It contributes moisture and richness, resulting in a softer dough. You could also use Neufchâtel cheese as a slightly lighter alternative.
- Egg – This acts as a binder, holding the dough together. For those avoiding eggs, use my egg-free fathead dough.
- Almond Flour – This low-carb flour provides structure to the dough. You can also use super fine blanched almond flour for a smoother texture.
- Garlic Powder – This adds a savory note to the crust. Onion powder or a mix of dried herbs like oregano and basil are also great options.
How to Make Almond Flour Fathead Dough
Let me show you how to make this in a few pictures.
Melt the mozzarella and cottage cheese in a bowl before incorporating the flour and turning it into a dough ball.
Flatten the dough ball on baking paper and prick it with a fork.
Pre-bake the pizza crust for 10 minutes at 400°F (200°C).
Add the toppings of your choice on top and bake it again for 10-12 minutes.
Carine’s Baking Tips
Let me share a few more tips for a perfect pizza.
- Ensure Even Melting – Microwaving the cheeses in short intervals and stirring well helps them melt uniformly.
- Knead Thoroughly – Kneading the dough by hand after microwaving ensures all ingredients are fully incorporated.
- Don’t Overheat the Dough – Over-microwaving can lead to a tough crust; heat until just softened and pliable.
- Roll Between Parchment – Rolling the dough between two pieces of parchment paper prevents sticking and makes for easier handling.
- Prick to Prevent Bubbles – Using a fork to create holes in the dough before baking helps prevent large air pockets from forming.
- Watch for Golden Color – Pre-bake the crust until it turns a light golden brown, indicating it’s cooked through.
More Pizza Crust Recipes
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!