Low Carb Fathead Pizza Crust Recipe

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!