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Easy Crispy Keto Fathead Pizza Dough Recipe for Perfect Low-Carb Crust

A quick and easy keto-friendly fathead pizza dough recipe that delivers a crispy, chewy low-carb crust perfect for any pizza toppings.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 320 kcal

Ingredients
  

  • 1 ½ cups shredded mozzarella cheese (about 170g, part-skim)
  • 4 oz cream cheese (115g, softened)
  • ¾ cup almond flour (75g, finely ground)
  • 1 large egg (room temperature)
  • ½ teaspoon baking powder
  • ½ teaspoon garlic powder (optional)
  • ¼ teaspoon salt
  • 1 tablespoon olive oil or melted butter (for brushing crust edges)

Instructions
 

  • Preheat your oven to 425°F (220°C). Place your pizza stone or baking sheet inside to heat up while you prepare the dough.
  • In a microwave-safe bowl, combine shredded mozzarella and softened cream cheese. Microwave in 30-second bursts, stirring in between, until smooth and fully melted (about 1-1.5 minutes total).
  • In a separate bowl, whisk together almond flour, baking powder, garlic powder (if using), and salt.
  • Add the dry mixture and the egg to the melted cheese. Stir quickly with a spatula or wooden spoon until it forms a sticky, stretchy dough.
  • Place the dough between two sheets of parchment paper. Roll out evenly into a 10-12 inch (25-30 cm) circle, about ¼ inch (6 mm) thick. Alternatively, wet your hands and press the dough out gently.
  • Peel off the top parchment paper, then flip the dough with the bottom parchment onto the preheated pizza stone or baking sheet. Remove the top parchment.
  • Par-bake the crust for 8-10 minutes until edges start to turn golden and crust looks set but not fully browned.
  • Remove from oven, brush crust edges with olive oil or melted butter, then add your favorite low-carb toppings.
  • Bake again for another 7-10 minutes until toppings are cooked and cheese is bubbly and golden.
  • Let the pizza rest for 5 minutes before slicing to help the crust firm up.

Notes

  • If dough is too sticky, refrigerate for 10 minutes before rolling.
  • Preheat baking surface for a crispier crust.
  • Brush crust edges with olive oil or butter before final bake for extra crispness.
  • Avoid overloading toppings to prevent sogginess.
  • Let pizza cool 5 minutes before slicing for best texture.