Keto Egg-Free Fathead Pizza Dough

By: Rabia

A crispy, golden low-carb pizza crust made with just mozzarella, cream cheese, and almond flour — no eggs required! This version bakes up crunchier and more bread-like than the original fathead dough.

📝 Recipe Card

Servings & Timing

  • Prep Time: 5 minutes

  • Cook Time: 12 minutes

  • Total Time: 17 minutes

  • Yield: 1 medium pizza crust (~8 slices)

Dietary Badges
✅ Keto-Friendly
✅ Low-Carb
✅ Gluten-Free
✅ Egg-Free

Ingredients

  • Shredded mozzarella cheese

  • Cream cheese (half block, ~4 oz)

  • Almond flour

Instructions

  1. Preheat oven to 425°F (220°C).

  2. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave 1 minute. Stir. Microwave 1 more minute until creamy and stirable.

  3. Stir in almond flour until a dough forms.

  4. Spread dough evenly on a pizza pan or parchment-lined baking sheet.

  5. Bake 6 minutes until lightly golden.

  6. Remove, add desired toppings, then bake 5–6 minutes more until browned and bubbly.

Notes

  • Dough is sticky — use oiled hands or parchment to spread.

  • For extra crispiness, flip crust after first bake before adding toppings.

  • Works best with low-moisture mozzarella.

🌟 Introduction

The classic fathead pizza dough is a keto favorite — but what happens if you skip the egg? Surprisingly, you get an even crispier, breadier crust! This egg-free version holds toppings beautifully and delivers the crunch you’ve been craving on low-carb pizza night.

👩‍🍳 Step-by-Step Cooking Guide

1. Making the Dough

  • Melt mozzarella and cream cheese in the microwave until smooth.

  • Stir in almond flour until fully combined into a soft dough.

Tip: If too sticky, chill for 5 minutes before spreading.

2. Pre-Baking the Crust

  • Spread dough on a pizza pan.

  • Bake at 425°F for 6 minutes until golden around edges.

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3. Adding Toppings & Finishing

  • Remove crust, add sauce, cheese, and toppings of choice.

  • Return to oven 5–6 minutes until browned and bubbly.

🌰 Ingredient Details & Substitutions

  • Mozzarella cheese → Use shredded, low-moisture mozzarella.

  • Cream cheese → Adds richness and binding. Can sub with mascarpone.

  • Almond flour → Provides structure. Sub with coconut flour (¼ cup, as it’s more absorbent).

🍕 Variations & Serving Ideas

  • Spicy Crust → Add Italian seasoning, garlic powder, or chili flakes to dough.

  • Cheesy Lover’s → Mix in parmesan for sharper flavor.

  • Flatbread Style → Bake thinner and longer for a crispy flatbread base.

Serving Suggestions:

  • Classic margherita: tomato sauce, mozzarella, basil.

  • Meat lovers: pepperoni, sausage, bacon.

  • Veggie delight: peppers, olives, mushrooms, spinach.

🥡 Storage & Make-Ahead

  • Store: Refrigerate baked crust up to 3 days.

  • Freeze: Bake crust plain, cool completely, wrap well, and freeze up to 2 months.

  • Reheat: Bake from frozen at 375°F until hot and crisp.

  • Make-Ahead: Pre-bake crust in the morning, top and finish baking at dinner.

⚖️ Nutrition (per slice, approx. 1/8 of crust)

  • Calories: ~180 kcal

  • Carbs: 3 g (net: 2 g)

  • Protein: 9 g

  • Fat: 15 g

✅ Keto-friendly
✅ High protein & fat
✅ Low carb

❓ FAQs

Q: Why no egg?
A: Without the egg, the crust is crispier and less chewy — more like traditional thin-crust pizza.

Q: Can I use coconut flour instead of almond flour?
A: Yes, but use only ¼ cup since it absorbs more liquid.

Q: Does this crust hold toppings well?
A: Yes! It’s sturdy enough for heavy toppings without getting soggy.

Recommended  Old-Fashioned Chocolate Pie

💬 Personal Note

This was a total happy accident — skipping the egg gave me the best fathead pizza crust I’ve ever had. It’s crunchy, golden, and makes low-carb pizza night even more satisfying.

👉 Try it out and let me know: are you team eggless or team classic fathead?

Rabia
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