Pizza Dough – Keto ‘fathead’ dough
Low carb, high protein pizza dough.
Ingredients
Units
Scale
- 1 1/2 cups dry mozzarella (or mix of cheeses)
- 2 tbsp cream cheese (1oz, 28g)
- 3/4 cup almond flour
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1 lg egg, beaten
- 1 pinch oregano
Instructions
- Preheat the oven to 218° C / 425° F.
- In a microwave-safe bowl, combine the mozzarella and cream cheese. OR: In double boiler, combine the cheeses.
- Microwave in 30 second intervals, stirring each time, until the cheeses are homogeneously smooth. It should take 2-3 intervals total. OR: In double boiler continue to stir until homogeneously smooth.
- Stir in the almond flour, salt, oregano, and garlic powder until smooth. If it’s too firm to stir, heat for an additional 15-30 seconds to soften the dough again. Or mix in over double boiler.
- Add the egg to the bowl, and knead it into the dough either using a firm spatula, or by hand (the dough shouldn’t be too hot, but if it is, let it cool slightly). At first it might seem like the egg won’t incorporate, but it should with about 30 seconds of kneading. *I just incorporated/squeezed it by hand at this point.
- Place the dough between two pieces of parchment paper, and roll into the desired shape, about 1/8″ thick. Keeping the dough on the parchment, transfer to a baking sheet, then remove the top layer of parchment. (can wrap in cling-wrap until ready to roll out)
- Bake for about 7 minutes, until the dough is golden brown on the bottom and edges, but not yet brown on the top. If you feel like it needs more time, flip and bake for another 2-3 mins.
- Flip the pizza over, then top with whatever ingredients you’d like.
- Bake the pizza for an additional 5 minutes, to fully melt the cheese on top. Serve and enjoy!
Notes
First time I used about 100g mozz, 50g almond flour, 1 egg + herbs. Was good for 1 very filling pizza for 1 person.
Find it online: https://recipes.jordanprins.com/pizza-dough-keto-fathead-dough/