This keto pizza dough recipe is simpler than traditional pizza dough, and you won’t miss the carbs. Made with just four ingredients—almond flour, mozzarella, cream cheese and an egg—this low-carb, gluten-free crust is quick to prepare and perfect for keto-friendly meals.
“You CAN have abs!” Love, Pizza.
With just almond flour, shredded mozzarella, cream cheese and a beaten egg, these pantry staples transform into a crust that closely mimics the texture and flavor of regular pizza. The dough is versatile and forgiving, and you may already have everything on hand if you follow a low-carb lifestyle.
To prepare, melt the cream cheese and mozzarella together, then stir in the beaten egg and almond flour. If the dough seems sticky, add a little more almond flour. Knead briefly until smooth, then shape it into a crust. Rolling the dough between two pieces of parchment paper makes shaping easy and limits sticking.
Place the dough between parchment sheets and roll it to about a 10-inch circle, roughly 1/3 inch thick. Pierce the crust with a fork to prevent bubbles and ensure even cooking, then bake at 425°F (220°C) for about 8–10 minutes, until lightly golden. Add sauce, cheese and your preferred toppings, and bake an additional 5–10 minutes until everything is hot and bubbly.
This recipe is great for busy weeknights and makes a satisfying family dinner—consider doubling it if you have hungry eaters. The crust works well for full-size pizzas, mini pizzas, breadsticks or even sandwich-style loaves.
4 Ingredient Keto Pizza Crust (Fathead Dough)
fathead dough, keto, lowcarb, pizza, pizza crust
6 slices
Equipment
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parchment paper
Ingredients
- 1 1/2 cups shredded mozzarella cheese (plus more for topping)
- 2 tbsp cream cheese
- 3/4 cup almond flour
- 1 egg (beaten)
- sauce & pizza toppings of your choice
Instructions
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Preheat your oven to 425°F (220°C).
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In a large bowl, microwave the cream cheese and mozzarella together for about 90 seconds, stirring halfway through until melted and smooth.
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Stir in the almond flour and beaten egg until combined. If the dough is too sticky, add a little more almond flour. Knead with your hands until a dough forms.
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Place the dough between two large pieces of parchment paper and roll it into a 10-inch circle, about 1/3 inch thick.
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Remove the top parchment and transfer the bottom sheet with the dough to a pizza pan or an overturned sheet pan.
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Use a fork to pierce holes throughout the dough to help prevent bubbling and promote even cooking.
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Bake for 8–10 minutes, until lightly golden.
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Top with sauce, additional cheese and desired toppings.
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Bake another 5–10 minutes, then serve and enjoy.
Notes
- To prevent sticking, spray the parchment or lightly dust it with grated Parmesan or extra almond flour before rolling.
- If substituting coconut flour, use 1/3 cup coconut flour and add an extra egg; dough may require slightly different cook time.
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