Low Carb Pizza Dough
A pizza dough that fits the bill on taste and carbs
1 1/2 C shredded mozzarella cheese. OR 3/4 C Mozzarella and 3/4 C another cheese blend you like.
3/4 C almond flour
2 TBS softened cream cheese
1/4 teas garlic powder, italian herbs or any other flavors you want to add to your dough.
Butter and salt to spread on edge of crust
DirectionsPreheat oven to 425°F
Prepare all your toppings, cook any sausage, taco meat etc. Set this aside.
In a microwave safe bowl, combine the shredded cheese and softened cream cheese. Microwave this for 1 minute, stir and then microwave for another 30 seconds. Stir. Be careful since this is hot. Set aside while you gather your other dough ingredients.
Stir in Almond flour and egg and combine until dough forms.
Use wet hands and flatten out dough onto parchment paper or silicone baking mat on a baking sheet.
Keep wetting hands and flattening into a circular, or rectangular shape and 1/4-1/2 inch thick. I think the thinner, the better for this dough.
Poke holes in the dough with a fork to prevent air bubbles.
If desired, butter and salt the edge of your crust.
Bake in 425° F oven for 8-10 minutes until golden brown. If desired, you can flip over and bake for another 1-2 minutes until golden on both sides.
Remove from oven and put on light layer or sauce and toppings.
Return pizza to oven and bake for another 5 minutes until cheese is all melty and toppings are all happy together.
Remove from oven and if you want cold toppings such as lettuce, sour cream etc, add them to each slice.
I recommend reheating leftover pizza in oven on parchment or baking mat for a couple minutes. It tends to get a little soggy and tough in microwave.
One thing that I don’t like, is to be deprived. If someone tells me I can’t have something, my brain can’t seem to stop thinking about that one item. This is a big issue for me many times I’ve tried to eat healthier. If I limit myself to one meal or one day to splurge, I’ll just gorge myself until I need to change into sweats and my stomach is so full that I want to puke. This usually results in a few aftermath days of feeling like garbage as well so for me, I sometimes can’t handle that. I’ll be honest, I’ve had a rough time getting back on my keto wagon after some holiday splurging. Being at my parents’ house is great in the fact that we enjoy some really good food, but also bad because I tend to give myself permission to indulge more than I should. Then those sugar cravings are right back and I tell myself I’ll be better the next day, or when I leave mom and dad’s, or when the kids go back to school, or when I go back to work (after winter break). It’s a learning process and I’m one stubborn lady (just ask my husband), so I need a kick in the pants a time or two to get myself back in gear. I’m slowly getting back to my routine and trying to make better decisions. One of the plus sides of the ketogenic diet is that you can have cheese. I’m not sure I’d be able to live without cheese. I know I’ve told you about my love for cheese before. I’m not sure if I could live without pizza, but I really don’t want to test it to see. I’ve made and even posted about a low carb pizza using cauliflower. It was ok. It was not my favorite pizza and I can tell just from the aroma of the kitchen that it was made with cauliflower. So when I first started eating Keto and looking at different recipes, I was eager to try a good pizza recipe. This crust is no secret. Variations are posted everywhere and it’s easy to change it up. The crust is referred to Fat Head Dough by many. I’m not sure how that name ever came about, but regardless of the name- the dough is a winner. Just a head’s up, it’s made primarily out of cheese. So even though it’s keto, you still have to watch it as cheese does have carbs and too much dairy can sometimes cause weight loss stalls. And if you can’t tolerate cheese, then this wouldn’t be the dough for you. If cheese is on your meal plan and you want to try a low carb pizza, you NEED to give this a try!
Here’s how I make it:
Your toppings need to be ready to go so if making sausage or any type of meat, that needs to be cooked before you begin your crust. I make my own sauce using a tiny bit of onion, some olive oil, tomato paste, tomato sauce and italian spices. I don’t measure anything and try to make a small batch because the pizza does not take a lot and so there are no leftovers. If you do use premade marinara, be sure it doesn’t have any added sugar. Sometimes I make a taco pizza so I use taco meat that I’ve usually made in advance and for my sauce, I will use a little cheese sauce, cream cheese with some hot sauce mixed in, or make my own spicy ranch concoction.
In a medium glass bowl, combine the softened cream cheese and shredded cheese. I usually use a blend of mozzarella and sometimes mix in some provolone or some colby jack blend. Using mozzarella as at least half the amount of your shredded cheese is important. You need its stretchy oooey goodness properties when it’s melted.
Next, you microwave the cheese together for 1 minute. Then stir carefully. Microwave for another 30 seconds until that cheese is all melty and good. At this point, you can sprinkle in some garlic powder or other spices if you like. It will be hot, so set it aside while you measure out your flour.
You can either mix this in a bowl with a spoon or throw the melted cheese mixture into a food processor and combine the dough in there.
Next, stir in your almond flour and egg into the melted cheese mixture. If using a food processor, just pulse until it’s combined.
Now get ready to use those hands! Some use Parchment paper, but I prefer to use my nonstick silicone baking mats. This is a must. You cannot just bake this crust on a regular pan without the parchment or silicone mat. It will stick and be a mess. You will cry, or cuss, and then be mad at me. Don’t do that. Use Parchment or the silicone mat on your pan. Using your hands, wet them (this is important) and take the dough out of your bowl and onto your parchment or mat.
Using your hands, gently flatten the dough into a pizza type shape. It’s not going to be a perfect circle. It’s more of a blob shape, but that doesn’t matter. Keep wetting your hands and working it flat until you get it around 1/4-1/2 inch thick. You can use a rolling pin if you want, but make sure it’s sprayed or oiled so it won’t stick. I prefer my hands – one less thing to clean. It needs to be thin enough so it cooks through, but thick enough to hold your toppings.
After you have it all flat, poke some holes in it with a fork. This will help prevent bubbling up while baking.
Bake in 425° F oven for 8-10 minutes or until golden brown. If you want, you can then flip it over and bake for 1-2 more minutes so the underside gets a little golden.
I like to butter and salt the edge of my crust.
Next take it out of the oven, and you are ready for your sauce and toppings.
Go easy on the sauce, It’s just to give flavor, but those tomatoes have their own sugar so the carbs can add up if you go too heavy. Also, you don’t want it too heavy.
Add your cooked meat, veggies, and whatever toppings you like. Don’t forget the cheese! I tend to use less cheese on this low carb pizza, because the crust is primarily cheese.
I made this one half taco and half sausage and bacon.
Bake in the oven for another 5 or so minutes until the cheese topping is all melted and good. Just watch it carefully so you don’t over cook it.
This was a different taco pizza I made on parchment. This is a tried and true recipe, friends!
For my taco pizza, I add shredded lettuce, avocado slices, and a little sour cream to each serving.
Once, my non keto husband accidentally took the wrong container of leftover pizza. He took all my leftover low carb pizza to work and ate it for lunch. He was a little disappointed since he was expecting that traditional carby filled crust and I was a little mad that all my pizza was gone! So now, I have to make sure I label it so that tragedy doesn’t happen again.