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!
Can you eat pizza on a Keto diet?
Absolutely!!!
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. I've also made some AWESOME Keto hot pockets with it, filled with ham and gooey cheese.
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!!
Which 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.
How to make low carb pizza
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 ½ teaspoon 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.
If you have 15 minutes, check out my go-to Keto pizza sauce. It is INCREDIBLE!
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.
More low carb pizza recipes
Almond Flour Pizza Crust (Keto) - the best light and crispy pizza crust with almond flour!
Low Carb Keto Pizza Rolls - fluffy rolls filled with tomato sauce, cheese and salami.
Crispy Keto Low Carb Pizza Bites - a fun appetiser for pizza lovers.
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Low Carb Pizza
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Dough
- 2 cups / 220 g pre-shredded mozzarella
- 2 tablespoon coconut flour
- ½ tablespoon psyllium husk or ½ teaspoon psyllium husk powder
- 1 egg
- pinch of salt
For the Topping
- ½ cup Marinara Sauce
- 10 slices pepperoni
- handful of basil leaves
Instructions
- 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.
- Enjoy!
Notes
Nutrition
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Alison
This was great !! I put spicy marinara sauce on mine and mushrooms, peppers and veggie chicken pieces as well as mozzarella and it was delicious 🙂 One of the two I made was definitely very filling !!
I got them perfectly round too by rolling out the dough between sheets of grease proof paper so the dough was a little bit bigger than my smallest saucepan’s lid and then used that lid like a cookie cutter to make the round shape. I peeled off the spare bits of dough round the edge, made it into a small flattened dough ball and put it in the middle of the dough circle. I covered with grease proof paper again and gently rolled that out to flatten and merge in with the round dough shape 🙂
Katrin Nürnberger
That's a great tip!
June
Can I substitute ground dessicated coconut or ground coconut flakes for the coconut flour?
Katrin Nürnberger
No, this would not absorb the same amount of liquid and the texture would change completely. Desiccated coconut is more suitable for cakes.
Jan
I don’t quite know where I went wrong on this but when I picked up the pizza base in crumbled and fell apart...
Katrin Nürnberger
It's best to leave the pizza dough on the parchment paper when you transfer it into the oven. Hope this helps!
Janice Watson
I haven’t had pizza since I started Keto. I was so surprised, it was really yummy. Thank you for sharing.
Karen Muldowney
Can I use oat fiber instead of psyllium husk powder?
Katrin Nürnberger
I have not yet baked with oat fibre. It will work, I think, but you may need to add a little more. Few ingredients are as absorbent as psyllium.
Carole
Hi, why used pre-grated mozzarella? This contains potato powder to keep the cheese from clumping and makes it higher in carbs. I always use block mozzarella which works ok.
Katrin Nürnberger
It's what's easily available here. But block mozzarella is a great option!
Lisa Thames
Can you please give more information about kind and maybe even brand names of the light yellow mozzarella cheese you use?
Thanks,
Lisa
Katrin Nürnberger
Hi Lisa, I just use the supermarket own brand grated mozzarella.
Debbie
Amazing
Thanks for your awesome recipes.
I tried to reach out as your sliders to change quantities and servings are not working
Katrin Nürnberger
Hi Debbie, glad you like the pizza. Yes, it's a limitation of the plugin I'm using - only the first numbers can change. I'm working on it.
Emma
Hi there, stupid question I’m sure but when you say pre-shredded mozzarella, is this different to the mozzarella you buy in balls in liquid?
Katrin Nürnberger
Yes. I'm talking about the yellowish hard mozzarella shreds. Not the white mozzarella balls that come in liquid.
Michelle Golder
Amazing, I found much easier than the fat head recipe. Could I check with you if you would freeze? And if so before or after Rolling flat? x
Katrin Nürnberger
I would probably bake it first, then freeze.
Rebecca Higgins
Hi, I made this and froze one portion I just froze it as a ball of uncooked dough wrapped tightly in cling film.
Defrosted overnight when I wanted to use it and it worked perfectly.
Noe
Just did this pizza recipe tonight for dinner, and it was delicious. Thank you!
Claire
This tasted great but mine stuck to the parchment paper! Had to scrap it off - any idea what I did wrong?
Katrin Nürnberger
Hi Claire, I find that some parchment paper is actually not non-stick. I've had it once, it had a waffled texture. Next time, just brush it with a little oil
Nat
Spray the parchment paper with a cooking oil spray before rolling out your dough
Louise
I just made this for the first time tonight, and my husband and I both loved it! Thank you!
Katrin Nürnberger
So glad you like the pizza!
Raquel Leon
Great recipe. I love pizza and sometimes cheat on my diet because of the temptation.
May
Do you recommend any alternatives for psyllium husk? Or would it be ok to omit altogether?
Katrin Nürnberger
You could try using twice as much almond flour as stated for psyllium husk. This should still result in a fluffy low carb pizza dough. I would not just leave it out.
lisa
This was amazing. I enjoyed it so much
Katrin Nürnberger
So glad you liked it!