Classic Fathead Pizza

One of the many wonders of the ketogenic diet is fathead dough. Made of mozzarella, cream cheese, egg, and almond flour, this dough takes all of two minutes to prep for a myriad of recipes. It’s the most universal “dough” I’ve come across and I’m a pretty serious baker. Here I show you how to prep the dough and make two pizzas – classic and breakfast.

1.5c Shredded Mozzerella
2T Cream Cheese
1 Egg, Beaten
3/4c Almond Flour

1. Put the mozzarella and cream cheese in a bowl. Microwave it for one minute, give it a stir to combine, then give it 30 seconds more in the microwave. Throw in your beaten egg and almond flour, stirring to combine. There you have it – your dough is prepped.

2. Wet your hand with water (if the dough sticks, wet your hand again) and flatten out your dough on a sheet of parchment paper. [NOTE: In the photos here I am using only half the dough as I am making two separate pizzas. If you use the full batch it will yield one large pizza.] Once you have it in whatever pizza shape you prefer, use a fork to make rows of pokes – this prevents your dough from bubbling (if it does bubble – just give them a pat and they’ll deflate). Move the sheet with dough to a baking sheet. Bake at 400 for 10 minutes – time will vary depending on oven so peek on it every few minutes – when it gets light brown patches it’s ready to top.

3A. CLASSIC PIZZA – Use a thin coating of your favorite marinara along with your favorite toppings. Here I just used mozzarella and pepperoni. Pop back in the oven and when your cheese has melted, it’s done.

3B. BREAKFAST PIZZA – Use a thin coating of cream cheese (I soften it in the microwave first so it’ll spread easier) along with scrambled eggs, sausage/bacon/ham, and shredded cheddar cheese. (You can also top with sauteed onions and peppers!) Pop back in the oven and when your cheese has melted, it’s done.

It’s really that easy! Have fun with it!



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