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Fathead Pizza Crust Recipe

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A cheesy, low-carb pizza crust made with mozzarella, cream cheese, almond flour, and egg for a golden, pleasantly chewy base. With no yeast or rising time required, this easy Fathead crust is ready for your favorite pizza toppings in about 30 minutes.

Ingredients

  • 1 1/2 cups shredded low-moisture mozzarella cheese
  • 2 tablespoons cream cheese
  • 3/4 cup fine blanched almond flour
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil, optional, for handling the dough
  • Pizza sauce and preferred toppings, for serving

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet or pizza pan with parchment paper.
  2. Place the shredded mozzarella and cream cheese in a microwave-safe bowl.
  3. Microwave the cheeses in short intervals, stirring between each interval, until completely melted and easy to combine.
  4. In a separate bowl, combine the almond flour, baking powder, Italian seasoning, garlic powder, and salt.
  5. Add the almond flour mixture to the melted cheese and stir until the ingredients begin to come together.
  6. Add the egg and mix until a uniform dough forms. Once cool enough to handle, knead carefully with lightly oiled hands if necessary.
  7. Place the dough between two sheets of parchment paper and roll or press it into an evenly thick circle or rectangle.
  8. Remove the top sheet of parchment and transfer the crust, still on the bottom parchment, to the prepared baking pan.
  9. Prick the surface lightly with a fork to help prevent large air pockets.
  10. Bake for 10–12 minutes, or until the crust begins to turn golden.
  11. Remove from the oven and top with a thin layer of pizza sauce, cheese, and preferred toppings.
  12. Return to the oven for 5–8 minutes, until the toppings are hot and the cheese is melted and bubbly.
  13. Let the pizza rest for a few minutes before slicing so the crust can firm up.

Notes

  • Add extra oregano, basil, Italian seasoning, or grated Parmesan to the dough for stronger Italian flavor.
  • For a spicy crust, add red pepper flakes or a small amount of cayenne pepper to the almond flour mixture.
  • For individual pizzas, divide the dough into smaller portions and shape each portion separately before baking.
  • Roll the dough thinner and prebake until noticeably golden for a crispier crust, or leave it slightly thicker for a softer, chewier texture.
  • Keep pizza sauce and wet toppings relatively light to prevent the crust from becoming soggy.
  • If the dough is sticky, let it cool slightly and use lightly oiled hands or parchment paper rather than adding excessive almond flour.
  • Store leftover crust or prepared pizza in an airtight container in the refrigerator for 3–4 days. Reheat in an oven, toaster oven, or air fryer for the best texture.
  • The crust can be prebaked, cooled completely, and refrigerated or frozen without toppings for convenient future pizzas.

Nutrition

Find it online: https://thefamilycooking.com/fathead-pizza-crust-recipe/