The BEST Fathead Pizza Crust Recipe – Crispy and Chewy and so Easy!


This is the best keto fathead pizza crust with yeast you will try! It is ready in minutes! Plus, the whole family will love it! Simply add your toppings and you have a delicious keto pizza to enjoy any day of the week!

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.

Why You Will Love This Recipe

This fathead pizza crust recipe was originally published in April 2020. It has had a bit of an update with the inclusions of global temperatures and more FAQs added. If you have any feedback regarding this recipe please leave a comment and let us know.

Quick and easy – it is so easy to make this low carb pizza recipe. Fathead pizza crusts can be frozen for an easy convenient midweek keto meal.

Simple ingredients – all of the ingredients are basic, regular pantry and fridge items.

Low carb – at only 3g net carbs per (2 slice) serve, this is an ideal low-carb main meal.

Family-friendly! – The whole family alway enjoys pizza. Use different toppings on them to keep everyone happy.

Various cooking methods – I have given instructions for cooking this on the stove as well as in your Thermomix or Magimix.

Watch Me Make It

The Ingredients

Scroll to the recipe card at the bottom for the quantity of each ingredient used and the full detailed recipe for this delicious keto pizza dough recipe! Keep reading for more details on the ingredients, substitutes and step by step instructions on how to make it.

Fathead Pizza Crust Ingredients in bowls on a white background.

Inulin – is a prebiotic that is great for activating yeast. Sugar alcohols won’t activate yeast so inulin is a great keto alternative.

Instant Yeast – available in the supermarket, yeast adds a great bread-like flavour to the pizza base. Fathead dough with yeast is definitely my favourite way to make it.

Almond meal (or almond flour) – you can use either flour or meal for this recipe. For a nut-free fathead dough without almond flour, you can use coconut flour. (See notes and FAQs)

Cream cheese – I use Philidelphia cream cheese if you do use a soft “milkier” cream cheese you may need to add a little more almond meal to the mixture if it is too sticky.

Mozzarella – I just buy the cheapest shredded mozzarella cheese from the supermarket. For me, that is either Coles or Woolworths brand. You can shred your own fresh mozzarella if preferred.

Eggs – use room temperature (for no eggy taste) free-range fresh eggs. I always use the large ones.

Baking powder – I always use and recommend double-acting baking powder. It helps to start a reaction in the dough when wet and then when heated.

Xanthan gum – is used to help add gluten-like structure to the dough.

How to Make Fathead Pizza Dough

Here is my super-easy guide to making the best keto fathead dough with yeast!

Step 1. Activate the yeast. Place the yeast, inulin and warm water into a glass and set aside.

Step 2. Place the mozzarella and cream cheese into a large microwave safe bowl. Heat on high for 2 minutes. Stir until it is smooth or extend the time if needed. Add the eggs, baking powder, and yeast mixture. Stir well. The mixture will foam and puff up. Continue to mix so that the batter is all foamy.

Step 3. Stir in the remaining ingredients and continue. Use a stiff spatula to really work the dough in the bowl until it is no longer sticky. I press the dough into the base of the bowl to ensure it is even and a real dough consistency is achieved. Once you can press it with your finger without any of it sticking it is ready to turn out and knead it.

An uncooked Keto Fathead Pizza Crust on baking paper.

Step 4. Transfer the dough to a silicone mat and knead into a smooth ball. Divide the dough into two equal portions (for large pizzas). 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 the remaining piece of dough or cover and refrigerate or freeze for another day.

Step 5. Preheat a pizza stone in the oven at 250°C (480°F). Preheat a pizza stone in the oven at 250°C (480°F). Using the edges of the baking paper lift and transfer the pizza onto the pizza stone/baking tray. Bake for 3-5 minutes.

Step 6. Remove from the oven, top with your favourite toppings and return to bake 4-6 minutes or until cheese has melted and is lightly golden. Remove from the oven cut into 10 serves.

FAQs and Hot Tips

Here are just a few answers to some questions you might about our keto pizza recipe.

Can fathead pizza crust be frozen?

Yes, you can! Freeze cooked or raw.

Is fathead pizza crust crispy?

It is with prebaking before topping. It is similar in texture to thin and crispy pizza. Cook slightly under the recommended baking time for a softer base.

Can I buy Keto Pizza Bases?

You can buy our Keto Pizza Base Premix and make your own pizzas from that at home if you prefer. They are dairy free keto pizza base mixes.

Can I make it nut-free?

You can substitute 50g of coconut flour in place of the almond meal if you prefer. Other alternatives include any low carb flours such as sesame flour or lupin flour.

Here are just a few tools you can use for making our low carb keto pizza base.

Cake Scrapers – great for work with crackers, dough, pastry, bread 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 a Thermomix, then you can contact directly for a demonstration and to find out more.

Three slices of low carb pizza on a cutting board.

Love Our Recipes?

I hope you love this keto pizza crust recipe as much as I do! If you do, then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave us a review to help others know that this is a recipe worth trying.

Get all the new recipes as soon as they are published when you subscribe to our newsletter. Join our keto community on FacebookInstagram or see all the new stuff on Pinterest and YouTube.

Keto Meal Plans & Support

A full keto pizza on a cutting board.

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 (480°F).

  • Using the edges of the baking paper lift and transfer the pizza onto the pizza stone/baking tray. Bake for 3-5 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.

THERMAL 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 yeast mixture, eggs and baking powder and mix 15 sec/speed 3. See Note 2.

  • Add remaining ingredients and mix 10 sec/speed 3. Then knead 2 min/dough setting. Follow from Step 5 above.

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 no 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 parchment 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. You can make these into any size pizza you prefer.
5. Fathead dough is best used immediately and while still warm, but it can be chilled or frozen if needed.
6. The low carb pizza crust 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.

Serving: 1serve (2 slices per serve) | 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

Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook KetoKeto LocoThe Healthy Family Keto Cookbook and Every Day Keto.

Share This Recipe

Other Recipes You May Love

April 16th, 2022

April 9th, 2022

April 8th, 2022

Check out our recipe Cookbooks






Source link

Leave a Reply