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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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 FatHead 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.
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 FatHead 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 shredded mozzarella
- 2 tbs cream cheese
- 1 cup 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.
Nutrition Information
Yield 4 Serving Size A quarter of the recipeAmount Per ServingCalories 325Total Fat 27gSaturated Fat 8gCholesterol 82mgSodium 302mgCarbohydrates 7gNet Carbohydrates 4gFiber 3gSugar 2gProtein 17g
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.
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.
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.
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!
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.
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.
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?