This Egg-Free Fathead Pizza Dough is a simple 4-ingredient low-carb pizza dough with only 2.5 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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Combine shredded mozzarella and cream cheese in a large microwave-safe glass bowl. Microwave on high for 1 minute. Then, use a silicone spatula to thoroughly mix the melted mozzarella with the softened cream cheese.
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Microwave the mixture for another 30 seconds to further melt the cheeses. Stir again until you achieve a smooth, white, and glossy consistency without any visible lumps of cream cheese.
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Add the coconut flour, salt, and garlic powder.
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Stir the ingredients with a silicone spatula. Then, switch to kneading with your hand, squeezing the mixture to combine everything into a dough. Don’t worry if the dough seems dry, hardens, or develops some yellowish specks. Microwave for another 20 seconds and knead again until the dough becomes soft and uniform in color and texture.
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Lay a 12-inch (30 cm) piece of parchment paper on your countertop and lightly grease it with olive oil. Place the dough in the center of the oiled paper.
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Cover the dough with another piece 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 approximately 1/3-inch thickness.
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Use a fork to prick holes all over the dough. Carefully transfer 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 the dough to puff up in some areas. If this happens, open the oven and prick those spots to deflate them. Continue baking until the crust turns golden brown.
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Remove from the oven and spread my low-carb pizza sauce all over the pizza except on the borders.
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Add your favorite keto-friendly toppings, such as meat, pepperoni, and extra grated mozzarella cheese.
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Bake the pizza for an additional 12 minutes at 400°F (200°C) until the crust edges are crispy and the cheese is melted and bubbly.
Serving: 1 slice (no toppings)Calories: 107.1 kcal (5%)Carbohydrates: 4.3 g (1%)Fiber: 1.8 g (8%)Net Carbs: 2.5 gProtein: 6.3 g (13%)Fat: 7.1 g (11%)Saturated Fat: 4.5 g (28%)Polyunsaturated Fat: 0.2 gMonounsaturated Fat: 1.8 gCholesterol: 22.7 mg (8%)Sodium: 255.3 mg (11%)Potassium: 44.9 mg (1%)Sugar: 1.2 g (1%)Vitamin A: 204.1 IU (4%)Vitamin B12: 0.6 µg (10%)Vitamin C: 0.001 mgVitamin D: 0.1 µg (1%)Calcium: 122.8 mg (12%)Iron: 0.2 mg (1%)Magnesium: 5.2 mg (1%)Zinc: 0.7 mg (5%)
Ingredients and Substitutions
You only need 4 ingredients to make this pizza dough. Here’s how to pick them.
- Shredded Mozzarella Cheese – This provides the base structure for the dough and melts to create a chewy texture. Other hard cheeses like cheddar or provolone also work.
- Cream Cheese – It adds moisture and richness to the dough, contributing to its soft texture. You can also use mascarpone cheese for a slightly different flavor.
- Coconut Flour – This low-carb flour absorbs moisture and helps bind the dough together. Almond flour is a common alternative, but you might need to adjust the liquid slightly.
- Garlic Powder – This adds a savory flavor to the pizza crust. Onion powder or Italian herbs also make great additions.
- Salt – It enhances the overall flavor of the dough, use only if your mozzarella is not too salty!
How to Make Egg-Free Fathead Dough
This recipe is super simple to whip up. Here’s how in pictures.
Melt the mozzarella and cream cheese, incorporate the flour, combine it into a dough, and roll it into a ball.
Flatten the dough on a large baking plan and prick it with a fork,
Pre-bake the crust for 10 minutes at 400°F (200°C).
Add the toppings of your choice and bake again until cooked.
Carine’s Baking Tips
Let me share a few more tips for a perfect pizza.
- Grease Parchment Lightly – A light coating of olive oil on the parchment prevents the dough from sticking.
- Microwave in Intervals – Microwaving the cheese in short bursts and stirring ensures it melts evenly without burning.
- Knead Until Smooth – Thorough kneading after microwaving helps create a uniform dough texture.
- Don’t Over-Microwave – Overheating the dough can make it tough; microwave just until it’s soft and pliable.
- Roll Thinly for Crispness – Rolling the dough thinly helps achieve a crispy crust.
- Prick the Dough – Poking holes with a fork prevents large air bubbles from forming during pre-baking.
- Watch for Puffing – If the dough puffs up significantly during pre-baking, gently prick it to deflate.
- Bake Until Golden – Ensure the pre-baked crust turns golden brown for optimal texture and flavor.
More Keto Pizza 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!