00743 11 40 C 11 55. 007431 69 40 69 C 47. This is the keto pizza keto fathead dough you will ever need. Making keto pastry is no longer a struggle!
Versatile and easy to make it will become your go-to base for all recipes that require dough. It’s a great recipe that is low carb and keto made with mozzarella and cream cheese. Pizza, Lahmajoun, cinnamon buns or any pastry-based dessert, sausage rolls, flatbreads or pot pies, you name it! It’s soft and elastic, you can fold it, roll it, slice it, or shape it.
Make a large batch and keep it in the freezer for unlimited fun cooking! Perfect for your keto meal plan. Fathead dough is a great alternative for traditional high carb doughs when you’re on a low carb or ketogenic diet. It’s low carb, gluten-free and keto-friendly.
Our fathead dough recipe is made with just 4 ingredients. All you’ll need is mozzarella cheese, cream cheese, almond flour and an egg. A fathead dough pizza is so simple and easy to make. It also has the same texture as real pizza dough. Perfectly crispy and chewy, you will fall in love with this fathead pizza crust recipe. Each slice of our fathead pizza dough recipe has only 1.
This makes it a great option to add to your keto diet plan. Check out how to use this recipe to make the perfect keto pizza crust below. Looking for another low carb pizza crust? Try our cauliflower pizza crust topped with mozzarella and cherry tomatoes. Mix the mozzarella cheese, cream cheese and almond flour in a microwave-safe bowl. Microwave on high for 2 minutes.
Stir until all the ingredients are well incorporated while adding the egg and salt. Place the dough between two sheets of baking paper. Use a rolling pin to shape the dough to your desired thickness. If you notice the dough is too sticky, lightly dust it with almond flour.
Now your fathead dough is ready to use. F for 5 to 10 minutes depending on the thickness. Eat it as is or use it in your favorite recipe. Lightly dust the dough with almond flour while rolling it. This should allow you to shape the dough and roll it to your desired thickness. Rub oil on your fingers and hands while you shape the dough. A little oil will stop the dough from sticking to your fingers.
Refrigerate the dough for around 15-30 minutes to allow it to chill. This should make it less sticky and easier to shape. That’s why this is a great recipe. You can make a large batch and keep it in the freezer. Make the dough and then form it into a large ball. Wrap it tightly in plastic then throw it in the freezer.
When you’re ready to use it just take it out of the freezer and let it thaw. Another great idea if you’re a pizza lover is to bake your keto pizza crust and freeze it. Bake the crust as mentioned below, let it cook, wrap it in plastic and freeze it. When you’re ready to make a keto pizza add your favorite low-carb sauce and toppings then bake! It will really surprise you because it tastes so similar to a regular pizza.
