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.
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 soft keto 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 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.
Instructions
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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Recipe
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.
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!
Anna
Hi Katrin, did you ever try to use less mozzarella and more flour instead? Could this work, maybe with some additional water? The taste is just too "cheesy" for me (at least with the mozzarella I can get here in Germany).
Katrin
Hi Anna, it's very possible that the food in Germany is less processed than over here in the UK so you actually get more taste 🙂 You could definitely try that, it would make the dough more crumbly and tender. See how you get on, and if it all falls apart when you roll it out, try a second egg (maybe just the white) to hold it together, or maybe some ground flaxseed.
Maryann
Hi Katrin! We’re always looking for a delicious crust. If we add the baking powder will it still be crisp, as you mentioned spongy? I have a blend of mozzarella and provolone shredded. Do you think that would work?
Katrin
Hi Maryann, I don't think using baking powder would make the pizza any less crispy. Just give it a go!
Cara Pryor
This looks so good! Could I use almond flour instead of coconut flour?
Katrin
Yes, you can - the original FatHead recipe uses almond flour. I'd double the amount of almond flour though as it's less absorbent than coconut flour.
Giovanna
This turned out perfect, and it was so easy! Your recipes Never fail to amaze me xx
tammy franks
OMG this is so good I did use the flax seed flour instead of the psyllium , and it is wonderful, also i used the lowest carb can sauce with added basil and garlic , 3 net carbs , with a small salad this whole meal was 10 net carbs , (half the dough) i will make this for hamburger buns , like flat bread ones . thanks again !!!
Katrin
Hi Tammy, great news! I'm so happy you enjoyed the pizza. Great idea to use it for hamburger buns!!!
Cathy
This sounds delicious. I don't have a stand mixer nor a food processor. Do you think a hand-held mixer would work here? I hope you can answer real soon as I would like to make for dinner tonight. Thanks.
Katrin
Hi Cathy, so sorry I'm seeing this too late for dinner! If you have a thin, tall container you can mix in, it might work. It could get a bit messy though. It took a couple of minutes in my food processor to warm up the cheese enough to produce a smooth dough.
Ray Whitmore
The recipe is great. No messing with heating the mozzarella cheese first. But I like to point out that the slice that you show is entirely too dainty. In the US, a typical slice is about 4 times as large.
As usual, an outstanding idea.
Katrin
Of course you can. You could use ground flax instead, or just add a little more coconut flour. It should work just as well.
tammy franks
flax seed flour ok ?? cause I have that and I do make crackers out of it , so never thought i could do pizza with it .
Katrin
Do you mean flaxseed flour instead of psyllium? That should work fine. Flaxseed instead of the coconut flour - this would change the taste quite a bit I should think. It would firm up the mozzarella though, so in that respect it would work. It might just not taste as much as pizza dough.
tammy franks
yes i meant instead of the psyllium , I would still use the coconut flour . thank you so much !!
Katrin
Dear Jaqui, thank you for your comment. I agree - the flavour of the mozzarella in the dough (and of course your choice of topping) really masks the coconut flour taste so much you cannot detect it. I'm glad you enjoyed the recipe.
Katrin
Let me know how you got on!! I'm happy you like my pretzel recipe. Now I want to make another batch of them!!!
Katrin
I'm happy you liked the pizza Ben!