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Fat Head Pizza Crust
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5 from 3 votes

Keto Fathead Pizza Crust


  • 1 ½ cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tablespoon cream cheese
  • 1 egg beaten
  • 1 tablespoon nutritional yeast optional
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano


  • Preheat your oven to 425 degrees F.
  • Line a cookie sheet or pizza pan with parchment paper.
  • In a mixing bowl, combine almond flour, nutritional yeast, oregano and garlic powder.
  • In a separate microwave-safe bowl, add cream cheese and shredded mozzarella. Microwave on medium-high for 30 seconds. Stir. Heat another 30 seconds. Repeat process until cheese is completely incorporated and has formed a melty texture.
  • Quickly incorporate with dry ingredients, beaten egg and combine. I initially start with a wooden spoon and eventually use my hands. If the ingredients stick too much to your hands, wet your hands slightly with warm water. It should help prevent sticking.
  • When thoroughly combined, dump onto parchment lined pan and spread evenly out into desired thickness. I tend to like mine on the thinner side. Again, if the dough is sticking, wet your hands and continue to press out.
  • When you reach the desired thickness and shape, jab holes in the top of the dough with a fork. This will prevent some air bubbles.
  • Put crust into oven for 12-14 minutes, or until the top is a nice golden brown. Half-way through, open the oven and check for more air bubbles. If you see them forming, jab them with the fork and return to the oven.
  • Remove from oven and add toppings. This crust is fairly stable and can handle a good amount of toppings.
  • Return back to the oven until cheese is melted. I personally like to finish with a quick broil in the oven for a nice crispy top, but that is completely optional.
  • Remove and let cool slightly before serving (it will be hot!).
  • Enjoy! This is easily one of the best low carb pizza crusts!