Treat your palate to the rich, hearty keto Fathead Pizza Crust that promises a fulfilling, low-carb indulgence with every slice.
Fathead Pizza Crust Recipe
Make the keto Fathead Pizza Crust for a delectable twist on traditional flavors. This crust offers a rich and hearty foundation for all your favorite toppings, creating an unforgettable meal that keeps you true to a low-carb lifestyle.
Ingredients:
- Almond flour - Be sure to use blanched almond flour for lighter color and crispier edges. Almond meal can be used but will result in a denser crust.
- Mozzarella cheese - Use pre-shredded mozzarella cheese for best results, as it melts well and offers a mild flavor.
- Greek yogurt - A thick Greek yogurt is preferred; however, plain yogurt, sour cream, or cream cheese may be used as substitutes.
- Egg - Needed to bind all the ingredients together. Make sure it is at room temperature.
Instructions:
- Begin by placing your almond flour into a large mixing bowl.
- Microwave your mozzarella cheese with Greek yogurt until the cheese has melted.
- Quickly add the melted cheese mixture to the almond flour, followed by the egg. Mix thoroughly until completely combined.
- Using your hands, knead the dough until smooth.
- Form the dough into a ball and place it on a flat surface lined with parchment paper.
- Cover the dough with another piece of parchment paper and roll it out to the desired thickness.
- Transfer the rolled-out dough to a baking sheet or pizza tray, add your chosen toppings, and bake for 12 minutes.
Tips:
- Avoid rolling the pizza dough too thin to prevent the edges from browning before the toppings are cooked.
- Use a layer of parchment paper on top of the dough when rolling it out to ease the process and prevent sticking.
- Feel free to top liberally with cheese since the mozzarella in the dough has a very mild flavor that won't interfere with your toppings.
Storage Advice:
- You can prepare the dough up to 5 days in advance and keep it refrigerated. Before using, allow it to reach room temperature for 30 minutes to an hour.
- For freezing uncooked dough, wrap the ball of dough in plastic wrap multiple times and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight when ready to use and then let it sit at room temperature for about 30 minutes before rolling out.
Storing and Freezing Cooked Pizza:
- Store leftover pizza in the refrigerator, covered, for up to 5 days.
- To freeze, place leftover slices in a ziplock bag or cover with aluminum foil. They can be stored in the freezer for up to 6 months.
Enjoy your low-carb Fathead Pizza Crust!
