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.
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!
📖 Recipe
FatHead Dough Basic Recipe
Ingredients
Step-by-Step 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.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
jerris KIDD says
what is the temp and time to cook ???
Georgina says
As I mention on the notes in the recipe card, right here I've only provided the details on making the dough. What you do next with it is up to you! Look through the visual recipe index and see what takes your fancy, and that recipe will include the cooking instructions!
Christy Buckley says
I cook mine at 450 for 10-12 minutes, pull it and put the toppings on. Then cook it for another 6-8 minutes. Flakey crust every time. Hope this helps.
Alison says
Thank you!
Bob says
@Christy Buckley, Exactly. Cook it a bit, add toppings, then bake again and it is a fantastic pizza dough. I also love adding garlic to the dough recipe for pizza dough.
Linda says
The visual recipe index doesn't seem to include any links to the actual recipes. Just a list of pics and the names of the recipes.
Georgina says
If you hover over each recipe the title pops up - click the + button underneath the title to go to the recipe.
Tonia says
Trying this tonight.
Mimi says
This recipe is easy and taste delicious. I used the dough to make bagels. They turned out beautiful!
Georgina says
Yum!!!
Robin Briggs says
What if you don't have a microwave? Stove top ok?
Georgina says
I haven't tried making it without a microwave, sorry! If you try it please let me know if it works.
Jason says
I have made it with a food processor several times.
GypsyChick says
Use a double boiler ☺
EarthBoundMissfit says
I didn't have a microwave either so I put in a baking pan, covered with foil and warned on a relatively low heat. Worked just fine.
Carol A Neiberger says
I do mine stove top on medium heat stirring constantly.
Kendall says
I have done it in a bowl on top of a pot with boiling water. Be careful it gets hot but just keep mixing in double boiler set up. Turns out great!
Kim says
Hiya! Any tips on doubling or tripling the recipe and freezing? I can't wait to try this and when I do, I want to make ALL your recipes! ????
Georgina says
Thanks Kim! This is an awesome question and I've now added it to the guide! Once you have made the dough, wrap it in plastic wrap and freeze it. Let it defrost completely before using and there shouldn't be any changes in taste or texture. If you're making double or triple batches then I recommend freezing it in single batches for convenience.
Natalie Storbeck says
Hi, just bumped into this awsome recipe. How low can it stay in the fridge wrapped in plastic before using it? A day or 2?
Georgina says
Yes a day or two in the fridge would be just fine!
Susan Lecerf says
Hi. Can you put prepared dough in the fridge for a few hours then proceed with making the pizza? Thanks ????
Georgina says
Yes, absolutely!
Cynthia says
Hi, what brand of mozzarella did you use please? I see in other comments that it could make a difference due to the moisture content. Thanks in advance!
Georgina says
I've used many different kinds and brands - but it has to be pre-shredded mozzarella rather than fresh mozzarella balls.
Pam Smith says
I use this dpugh to male everything bagels! I just add the Everything bagel seaaon to the dough amd make it in to bagel shapes! Yummy! ????
Georgina says
Yum!!!
Joaan says
I made the dough and it was very oily, gritty and not very pliable. I made bagels but they didn't rise, they actually flattened. What could I do to correct?
Georgina says
I'm sorry to hear that it didn't work out! Can you tell me what type of mozzarella you used? You may also like to add some baking powder to the dough next time.
Michele says
Hi Georgina,
You said it had to be prestressed mozzarella and not the fresh balls. What about the block of mozzarella and shredding it? That probably sounds like a dumb question, but in California, all the preshredded cheese has flour in it.
Georgina says
Yes that should work!
Eileen says
Can I use a different type of flour? I'm allergic to almond. Thank you!
Georgina says
Can you have coconut? Check out this recipe: https://www.wholesomeyum.com/recipes/fathead-pizza-crust-low-carb-keto-gluten-free-nut-free/
Dusty says
Can you use it for a sweet cookie like kolacky, with with cream cheese or No carb jam?
Georgina says
Definitely - what a good idea! I'll get working on a recipe and will email you when published.
Georgina says
I've now made low carb kolacky! https://stepawayfromthecarbs.com/low-carb-kolacky/
melg says
is it possible to make it without eggs? we have egg intolerance in our family. thanks!
Georgina says
I've been trying to think about how to make it without and I'm not sure that I would know how. I did find this though: https://www.lowcarb-nocarb.com/egg-free-keto-bread-sticks/
Janice says
Has it been tried as a pie dough and adding a little sweetness?
Lisa says
I live at high altitude, any extras of ingredients for high altitude?
Georgina says
I'm sorry - I'm not familiar with adapting recipes for high altitude. I wouldn't know where to start!
Ilektra says
Can I please have the amounts of the ingredients in grams?
Georgina says
Next time I make it I will weigh it for you!
Georgina says
I've now added them but for your reference: 150g shredded mozzarella, 31g cream cheese, 115g almond flour.
Steve R says
For those with an egg intolerance like myself, use duck eggs. I thought for years that I could not eat chicken eggs (and I still cant) however the proteins in duck eggs are different enough that those with intolerance to chicken eggs can have it without all of those bad effects. It tastes identical, looks identical (just slightly bigger) and works identical.
Tulips says
same here, when you can, please , write the grams in the recipe, it makes it so much easier to have the right amounts each time 🙂
Georgina says
I've now added them but for your reference: 150g shredded mozzarella, 31g cream cheese, 115g almond flour.
Tulips says
Loved this post, your photos were so helpful, I had never tried making fathead dough and it really is so simple. The only change I made was using a nonstick pan on the stove to blend the cheeses together. THANKS A MILLION 🙂
Georgina says
I'm so glad it worked out for you! And I've made a note to measure the grams next time I make the dough!
Patricia Hawley says
Do you think it would work if I accidently got the 1/3 less fat cream cheese? It is my first time making this and the first batch went in the trash. LOL! Also, how cool is it before it comes together?
Georgina says
Although I recommend full fat, I'm pretty sure that I've made it with 1/3 less and it's been fine. What was wrong with the first batch that you had to trash it - too wet, too dry, too sticky? You do have to knead the dough at the end as shown in the video, and you can do that as soon as it is cool enough for you to handle.
nikos says
Hi Idone it it taste great. But i have two questions First how doyou bake it in the oven.What mode u use. I have one with air,and up /down heat same time or only up/down. I use air and was baked so quickly that i put it out in 7 minutes at 180 celcius. The dough almost goes dark brown..
The second question is how can be cryspi. Its a little softness
Debra says
I poke the dough with a fork and pierce holes in the bottom of the dough , preheat oven to 350 degrees and bake it for about 7 min. Take it out add toppings and put it back in for 3 to 5 min. or to your desired amount of golden. That is how I do it .
Lara Schreiber says
This is BY FAR THE BEST Fathead dough recipe I have tried! It’s super easy and tastes great! Thank you, Christy Buckley for the pizza dough idea...works great!! I have shared this with a
lot of friends doing lo carbs and/or are GF!
Georgina says
Yay! I'm so glad you like it Lara!
Julie says
Hi,
Could you replace almond flour with unflavoured protein powder?
Georgina says
I've never tried it I'm afraid - so let me know how it goes!
ChapelHillBetsy says
I make this dough all the time. The only thing I do differently is once I add everything together, I put it all into my KitchenAid mixer with the paddle attachment and let it do the kneading. I tried using the dough hook but that didn't mix it well enough. I have arthritic hands and I found it difficult to knead the dough so this was my work-around. It blended the dough beautifully.
Georgina says
That's a great idea! I'm glad you made it work for you!
Brenda says
Can it be made with other cheeses?
Georgina says
Yes you can, but depending on the cheese the consistency and/or flavor may be different. Mozzarella is fairly mild, so the dough would taste a lot cheesier if you used sharp cheddar, for example. Also shredded mozzarella is fairly dry compared so something like pepper jack, which is oilier. I plan to run some experiments soon and I will report back!
Anna Etemadi says
I know you state the time to microwave the cheeses, but I'm always afraid that the mozzarella will cook before it melts enough to mix. Also, when adding the almond flour, the cheese did harden back up slightly, and there were ribbons of cheese visible in the dough. Any tips? Is it just more kneading? Thanks!
Georgina says
You need the mozzarella to fully melt otherwise you won't be able to blend it with the other ingredients. Every microwave is different, so maybe reduce the power level if needed. It sounds to me like the mozzarella wasn't melted enough. Hope that helps!
Taletta Mc Craine says
None of the recipes say what temp to use.
Georgina says
Which recipes? Mine? And do you mean making the basic dough, or how to turn it into a finished dish?
Taletta Mc Craine says
Your recipes.
Georgina says
OK I just checked a recipe at random which happened to be the Fathead Lasagna - the first instruction is to preheat the oven to 400F. It also states that the dough should be cooked on high setting in the microwave. Does that help or do you mean something else?
Rose says
Where are your recipes for each of your fathead dough?
Georgina says
Under the section called The Best Ways to Use Fathead Dough - it's a visual index.
Abigail says
Has anybody made this with goat cheese mozzarella and chèvre?
Abigail says
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.
Georgina says
That's awesome news!
Rebecca D Peavey says
I want to Make Pelmini, would this dough hold up to being boiled instead of baked?
Georgina says
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!Danielle says
Does it taste very cheesy? Trying to get an idea of the flavor profile before making. Thanks!
Georgina says
Not very cheesy, no - because the cream cheese and mozzarella have such mild flavors. That's what makes it so versatile!
Bob says
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 says
Oh I love the sound of the breadsticks! Thanks for sharing!