Everyone has heard about the famous fathead dough. This is my version of that dough. You can change this up by using different cheeses and different spices. I’ve seen rosemary and thyme. I usually use cheddar cheese and add garlic salt, onion salt, cayenne pepper and cracked red pepper to make a spicy cracker. The recipe for that can be found here.

But, to be able to make any of the variations, you must first learn how to make the basic fathead dough.

Make the dough as written and push it out on the thicker side and omit the kosher salt to make pizza crust or a flatbread. Roll it thinner to make a bland cracker.

It can be rolled out like a pizza crust, layered with meat and cheeses then folded over like a calzone or a stromboli. Roll the dough around hot dogs or sausages for a bun. You can add a pinch of sweetener to the dough and make a sweet bread or even a cinnamon bun. The possibilities are endless all from this one recipe. 

Let me know what cheeses and spices you use and how they tasted.

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Fathead Dough

This is the same dough used in crackers and pizza. For a pizza dough, do not roll out thin. 

Course cracker, Main Course, Snack
Cuisine American, Keto, pizza
Keyword chips, crackers, crust, fathead, keto, pizza, spicy
Servings 10 servings
Calories 126 kcal

Ingredients

  • 1 cup almond flour
  • 2 cups mozzarella cheese shredded
  • 2 oz cream cheese
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  1. Preheat oven to 375

  2. Add almond flour, spices, and shredded cheese. Mix well with a fork (this is the key to fathead dough. If you wait til it comes out of microwave to mix it all, it will be harder to incorporate the cheese and flour, so make sure you really mix it in at this stage)

  3. Sit cream cheese on top of mixture. 

  4. Microwave for 2 minutes

  5. Stir with fork completely until all cream cheese is worked in.

  6. Divide dough in half if making smaller pizzas or crackers. Leave it in one ball if making large pizza

Pizza Directions

  1. Push or roll pizza out on a silicone mat or between two pieces of parchment paper. I have also used my very well seasoned pizza stone. 

  2. Bake 10 or 15 minutes. 

  3. Top with your favorite toppings and bake until cheese is bubbly. 

Cracker Directions

  1. Place 1st half between 2 silpats or 2 pieces of parchment paper and roll out until very think. Not see through, but close! 

  2. Run pizza cutter across dough to cut into crackers

  3. Sprinkle kosher salt across top of crackers

  4. Bake in oven, keeping an eye on them so they don't turn dark. 

  5. You may have to pull tray out to remove some as different areas may cook faster. You are looking for dark in color, almost like a burned cheez-it

  6. As crackers get done, place on paper towels to soak up excess grease

  7. Divide into 10 servings.

Recipe Notes

Fathead dough is super versatile!

You can change this recipe up and make it totally different just by substituting the cheese for a different type. Try adding in different spices as well!

This dough freezes very easily! Divide dough into 4 and make small personal crusts for quick lunches. 

Wrap this dough around hot dogs or sausages for a bun. 

Roll it out flat, layer with meats, veggies and cheese and fold over for a stromboli or calzone. 

Let me know your favorite way to use fathead dough! 

 

Nutrition Facts
Fathead Dough
Amount Per Serving (1 10th of recipe)
Calories 126 Calories from Fat 95
% Daily Value*
Fat 10.5g16%
Saturated Fat 3.7g23%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1.6g
Cholesterol 20.1mg7%
Sodium 134.7mg6%
Potassium 20.9mg1%
Carbohydrates 2.6g1%
Fiber 1g4%
Sugar 0.7g1%
Protein 6.4g13%
Vitamin A 190IU4%
Calcium 119mg12%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

fathead pizza dough

fathead dough pizza
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