Make a delicious, low-carb pizza night happen with this easy, 4-ingredient Fathead dough recipe. This gluten-free, grain-free crust bakes up crispy yet chewy, holding all your favorite toppings perfectly.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine the shredded mozzarella cheese and almond flour. Microwave for 60 to 90 seconds until the cheese is fully melted and soft.
Stir the melted cheese and almond flour mixture together until they form a rough dough.
Add the egg and baking powder to the dough. Mix well, either with a spoon or using your hands, until a uniform dough ball forms. Knead briefly until smooth.
Place the dough ball between two sheets of parchment paper. Use a rolling pin to roll the dough out into a 10 to 12-inch circle, about 1/4 inch thick. Remove the top sheet of parchment.
Transfer the bottom parchment paper with the dough onto your prepared baking sheet. Poke the dough all over with a fork to prevent large bubbles.
Bake the crust for 8 to 10 minutes until it starts to turn light golden brown.
Remove the crust from the oven. Add your desired low-carb sauce and toppings.
Return the pizza to the oven and bake for another 5 to 10 minutes, or until the cheese on top is melted and bubbly.
Notes
For an extra crispy keto crust, bake the crust for an additional 2-3 minutes before adding toppings.
If you want a slightly different texture, you can substitute coconut flour for almond flour, but reduce the amount to 1/2 cup and add 1 extra tablespoon of water to the dough mixture.
This recipe makes a perfect low carb pizza base for your next keto dinner.