Have you tried FatHead Dough? Here's what you need to know about this useful low carb, keto, gluten free, and high fat recipe – with video tutorial!
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So what is fathead dough? FatHead dough was made famous by the the movie, FatHead! Originally a pizza dough recipe, this dough has taken the low carb world by storm!
The movie itself doesn't actually mention this dough, it became popular on the blog that followed the film. But I recommend watching it though: it's a tongue-in-cheek response to Super Size Me, and although they acknowledge it was made on a shoe-string budget, it's a great combination of science and humor. It does, however, involve scenes of fast food (he starts at “cutting down” to 100g carbs per day, but ends the movie eating much less than that, and hardly any junk food at all). So if you don't want that visual temptation at this stage in your low carb diet, perhaps stay away for now!
The FatHead version of the pizza dough was inspired by a “Holy Grail of Low Carb Pizza Crust” recipe by Cooky's Creations from 2012 – but whether this author was inspired by someone else or it was an original concept is hard to discover!
One thing to note is that, as the name suggests, it is very high in fat. So please make sure that this fits in with your way of eating before deciding whether to try it or not.
The dough is gluten free, LCHF, and keto-friendly – and very versatile. Keep reading to find over 20 recipes that use this dough! FatHead dough is also very filling, which is very useful! So here's a video of how to make the basic keto fat head dough recipe, or you can scroll down for a printable recipe card.
What's in this Article?
How to Make FatHead Dough
It starts with melting shredded mozzarella and cream cheese together in the microwave. Note: The shredded cheese should be the kind that is pre-packaged, and not to be confused with balls of fresh mozzarella.
It only takes a minute or two – so it's very quick! Next, add almond flour and a beaten egg. Stir well to mix. Do NOT be alarmed if it looks like this:
Once the dough is cool enough to handle, knead it with your hands to get it smooth.
If it is still too sticky, add some extra almond flour, and knead again.
The dough being too sticky is one of the most common problems that I've heard with this recipe – but luckily it's easy to fix with a little extra almond flour! The reason for this variation is usually due to the moisture in the different brands of mozzarella – and whether it is pre-shredded.
Although it makes a great pizza base, there are so many other ways to use it! See below for my recipes that use this keto fat head dough – and more are being added all the time as I experiment with both sweet and savory ways to use this dough!
The Best Ways to Use Fathead Dough
As you can see, it's definitely a useful recipe to know!
Can You Freeze Fathead Dough?
Yes you can! Once you have made the dough, wrap it in plastic wrap (cling film) and freeze it. Let it defrost completely before using and there shouldn't be any changes in taste or texture. Depending on the final use, you can freeze it after it's been cooked. This is particularly useful for pizza bases – just load up the frozen fathead pizza crust with your required toppings and bake in the oven. If you're looking at finished recipes like low carb sausage rolls or fathead bread rolls then they freeze really well once cooked and cooled. Just warm up again in the microwave!
FatHead Dough Basic Recipe
Here's my basic recipe for this useful low carb, keto, gluten free, and high fat dough!
Ingredients
- 1½ cups (150g) shredded mozzarella
- 2 tbs (31g) cream cheese
- 1 cup (115g / 4 oz) fine almond flour
- 1 egg, beaten
Instructions
- Place the mozzarella and cream cheese in a medium size microwaveable bowl.
- Microwave for 1 minute, stir and then cook for another 30 seconds.
- Stir in the almond flour and beaten egg.
- Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again.
Notes
4g net carbs per serving (one quarter of the recipe)
For information on how to cook, please see one of the specific recipes.
Note: The shredded mozzarella should be the kind that is pre-packaged, and not to be confused with balls of fresh mozzarella.
Nutrition Information
Yield 4 Serving Size A quarter of the recipeAmount Per Serving Calories 325Total Fat 27gSaturated Fat 8gCholesterol 82mgSodium 302mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 2gProtein 17g
K
Monday 20th of June 2022
I just came across this site and would love to try some of the recipes, however when I try to hover over the title it highlights to copy, send etc. I am looking for the recipes;(. Any additional info will be appreciated.
Bob
Wednesday 23rd of February 2022
I add fresh minced garlic to this recipe, flatten the dough and bake it to make garlic breadsticks. Awesome! Brush on a little butter once they are cooked and you'll go nut if you like garlic bread. Another tip, I find the dough easier to work with if I refrigerate it for a few hours or overnight. It is often a sticky mess for me otherwise.
Georgina
Thursday 24th of February 2022
Oh I love the sound of the breadsticks! Thanks for sharing!
Danielle
Wednesday 16th of February 2022
Does it taste very cheesy? Trying to get an idea of the flavor profile before making. Thanks!
Georgina
Thursday 17th of February 2022
Not very cheesy, no - because the cream cheese and mozzarella have such mild flavors. That's what makes it so versatile!
Rebecca D Peavey
Friday 12th of November 2021
I want to Make Pelmini, would this dough hold up to being boiled instead of baked?
Georgina
Friday 12th of November 2021
I had to look up what pelmini was - please forgive me! I think that the dough would have to be quite thick to stand up to boiling and keeping the contents inside the dumplings, which would make the dish a lot heavier than how the traditional dish appears. My low carb crab rangoon are probably the nearest that I've tried so far: https://stepawayfromthecarbs.com/low-carb-crab-rangoon/ But if you try the pelmini, please let me know how it goes!
Abigail
Tuesday 17th of August 2021
Has anybody made this with goat cheese mozzarella and chèvre?
Abigail
Wednesday 25th of August 2021
I tried this! I think it worked! I've never had the regular fathead recipe so can't say for sure. I happened across a block of goat cheese mozzarella in one of my local grocery stores and used spreadable cheese from a goat cheese log in place of the cream cheese.