This easy low carb pizza has a delicious mozzarella dough crust with coconut flour and psyllium husk. Unlike in the original Fathead Keto pizza recipe, there’s no need to heat and melt the mozzarella!
Have you ever had Fathead dough? It’s a low carb pizza dough made with mozzarella, cream cheese, almond flour and egg. The recipe was first mentioned on the blog Cookyscreations, in June 2012. The idea was later re-named and made famous by the guys from the Fat Head Movie – see here.
Fathead dough is a brilliant substitution for traditional wheat dough and tastes surprisingly similar and rather delicious. I’ve used it in sweet and savoury dishes such as my Genius Grain Free Pretzels and these Keto Cinnamon Rolls.
WHAT’S the secret of this easy low carb pizza dough?
The one thing about Fat Head dough is that many people find it difficult to handle. This is because you need to melt the mozzarella and then stir in the almond flour, cream cheese and egg. It’s almost impossible not to get your fingers sticky and there is that moment when you think it will never come together.
This recipe that omits this messy step – you do not need to knead the dough!!
WHAT EQUIPMENT do you need?
The one essential kitchen gadget to make this easy Keto pizza crust is a food processor or stand mixer. You simply put in all your ingredients and wait until the machine has turned them into a smooth dough. This can take a couple of minutes, so be patient!
What happens is that the blades of the food processor end up heating the mozzarella slightly and make it very pliable. You might be able to get the same result with a stick blender plus attachment, though you might have to mix the dough in two batches.
WHAT are the INGREDIENTS?
I used coconut flour, mozzarella, salt and egg plus added psyllium husk for that extra crunch.
NOTE: I used whole psyllium husk and NOT psyllium husk powder – I have linked to the product I used in the ingredients. Psyllium powder is much finer and will absorb way more liquid, so if you want to use it instead I recommend to halve the amount.
Low Carb Pizza – Step by Step:
1.) Put dough ingredients in a food processor. Blend a few minutes until smooth.
TIP If you wanted an even spongier dough, you could add 1/2 tsp of baking powder.
2. ) Now you slightly grease you hands with olive or avocado oil and form 2 balls of dough.
BAKER’S NOTE My 2 dough balls weighed 130g each and the pizza bases had a diameter of 20 centimetres each.
3.) Roll out the dough between 2 sheets of baking/parchment paper. This will prevent the dough from sticking to your rolling pin. Then bake for 7 minutes until lightly browned.
TOP TIP Always add sauce and any additional toppings AFTER the base has been baked – you want to ensure that the dough is nice and crisp and won’t get soggy.
4.) Spread with homemade marinara sauce.
How to make your own quick Marinara: simply blend 1 can of good quality plum tomatoes with 1 garlic clove (or garlic puree), salt, pepper and Italian herbs such as basil. Use fresh basil if you can! You can cook the sauce on the stove for 5 minutes to reduce the liquid and thicken it or just use it as is.
5.) Add toppings of your choice. Salami, ham, mushrooms, olives, anchovies – I love all the usual suspects. And don’t forget extra mozzarella!
6.) Return to the oven for another 6 minutes. Then enjoy!!!
Despite being fairly small, one low carb pizza makes for a generous meal.
Mozzarella dough is filling! I’d say if you’re not particularly ravenous, half a pizza plus a side salad would certainly fill you up.
I have, however, calculated the nutrition for one whole pizza – see the nutrition panel below the recipe card. The crust alone contains 1.7 net carbs per portion.
And last but not least – this low carb pizza recipe got the thumbs-up by my two carb-loving teenagers. Because the crusts contain only a small amount of coconut flour, you cannot detect its taste at all. My kids enjoyed the “cheesy taste”, so this recipe will definitely go into the regular dinner rotation.
Next time I’ll make a big batch of the dough and pre-bake and freeze a few crusts. I think it would be great to have a few of these ready to go for those days when I want to produce a speedy meal.
Easy Low Carb Pizza Recipe
This easy low carb pizza recipe has a simple mozzarella dough crust with coconut flour and psyllium husk. Unlike in the original Fat Head recipe, there's no need to heat the mozzarella!
For the Dough
For the Topping
- 1/2 cup Marinara Sauce
- 10 slices pepperoni
- handful of basil leaves
Preheat the oven to 200 Celsius / 392 Fahrenheit.
Put the mozzarella, coconut flour, psyllium husk, egg and salt in a blender/food processor. Blend until you have a smooth dough.
Grease your hands with olive oil and form 2 dough balls.
Roll out the dough between 2 sheets of baking paper.
Bake your pizza crust for 7 minutes until slightly browned.
Remove from the oven and spread with Marinara Sauce. (see notes)
Decorate with a bit of mozzarella (parmesan would work here too), pepperoni slices and some fresh basil. Return to the oven for another 6 minutes.
I used psyllium husks, NOT psyllium husk powder. If you want to use fine psyllium husk powder, halve the amount as it's much more absorbent.
To make your own quick Marinara, simply blend 1 can of good quality plum tomatoes with 1 garlic clove (or garlic puree), salt, pepper and Italian herbs such as basil. You can cook it on the stove for 5 minutes to reduce the liquid or just use it as is.
The nutrition is calculated for 1 pizza. The crust alone contains 1.7 net carbs per portion.
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