Fathead Pizza Crust

I made a batch of fathead crusts so that I could create some different meals. One of these with toppings seems to be filling enough for me. Today, I made a tuna melt. The BBQ Chicken Pizza was really to die for and a huge hit with my boys.

I made some smaller rounds to create individual goodies, and then I made another batch to create two, 8-inch rounds for pizzas specifically.






Preheat oven to 425 degrees

Measure out almond flour, add garlic powder, salt, and xanthan gum and stir in a bowl. Put cheeses into a microwave safe bowl and heat for about a minute and 20 seconds.  Stir the cheeses for 30 seconds; add almond flour mixture and egg. If it is too stringy, heat for another 20-30 seconds in the microwave. Wet hands and form into 5 balls on a baking sheet with parchment or a baking mat. Spread with wet hands. You want it to be relatively thin so that it is crispy (unless you like really soft doughy texture for your pizza).

Poke the crust all over with a fork. Bake for 8 minutes. Poke down bubbles with a fork and cook an additional four minutes or until crust is browned.

Spread with toppings of your choosing!


79 thoughts on “Fathead Pizza Crust

  1. I used King Arthur almond(the best finely ground I have found) flour with your recipe! This is truly the best fathead recipe I have ever baked and eaten!


      1. I bake them right away, and then I store in the refrigerator. I will often just get one out to eat a single meal (pizza, tuna melt, eggs benedict…) and just save the rest for later. I do the same with the hot pockets on the blog as well. They are great reheated.


    1. It can make either one large or six small. If you’re calculating nutritional info, I would input all ingredients and then divide by however many portions you decided to make.


      1. Yep! Coconut flour worked just fine. I made HALF the recipe using all the ingredients but 1/4 cup of almond flour, 2 eggs and 1 tablespoon of coconut flour. I got 2 personal pan sized crusts. I cooked them for 4 minutes then flipped the crusts over, poked holes and cooked 4 more minutes.


      1. I just edited the recipe as I can see that my “clear as mud” writing made it really difficult to understand the order of things. Hopefully, it makes more sense with the changes. Thanks!


  2. So after the crusts are baked, I spread my toppings on and recook? Like if I use these for the BBQ chicken pizza, I’d add those toppings and put back in the oven, right? I’m hoping to avoid overcooking the crust.


    1. It takes a lot of work to combine. I start off with a fork, but then usually use wet hands to complete the process. Even if it doesn’t end up looking smooth or evenly distributed, it doesn’t seem to matter in the final product. You can heat the dough for 30 more seconds if you need more time to combine before it gets too cool.


      1. I have found that adding the egg to the almond flour mix works best…then add it to the melted hot cheese and fold the cheese over top of the almond egg mix. keep working it…then turn out onto a silicone mat and knead just like bread dough. You must work fast because it works best when the dough is warm. If the dough cools off…reheat in the microwave for 10 seconds.

        Liked by 1 person

  3. Have you tried using hazelnut flour/meal rather than the fairly inflammatory high Omega-6 almond flour in this recipe? Lower net carbs, less inflammatory Omega-6, rich source of manganese. I’ll be making my first attempt at the Fat Head crust soon, and am considering this mod since I have substituted hazelnut meal in other dishes for those reasons with good results.

    Also, what dimension pan does a thin crust version of the posted recipe fill? if using large 16″ round pizza pan, would you suggest increasing quantities 50% or maybe 100%?

    Thanks for the great list of recipes!


  4. Hi I am curious to ask. I have made these but with grated tasty cheese and the dough is really oily and very cheesy. Is it because i used a different cheese instead of mozzerella? And does mozzerella make it oily?


    1. I have never experienced it coming out oily, so I’m inclined to believe that it does matter what kind of cheese you use. Mozzarella has a lower fat content than a lot of other cheeses, so this may be it.


  5. I just made these tonight and they are DELICIOUS!! They remind me of a softer warm CHEEZIT. And I can’t wait to make them into pizzas and other protein carrying vessels. lol! Thank you for putting it out there for us!


  6. Looking forward to trying your version of this. I plugged this into myfitnesspal and double checked all the ingredients and I’m still higher than what you show on macros. Cal 238. Carbs closer to 4. Any suggestions?


  7. Just an FYI…. If you happen to have a Kitchen Aid Mixer, or a mixer with a paddle attachment, it makes mixing this dough so easy!!! I had to melt the cheeses in a double boiler, but it worked great, just a bit longer. While the cheese was melting I mixed the dry ingre with the egg in the mixer, and as soon as the cheese was melted, quickly added it to the mixing bowl. Cranked my mixer up and gave it a good beating, and the dough was awesome!!!!

    Liked by 1 person

  8. I am really late to the game, but I need to ask. What does the xanxum gum do for the recipe? Make it more bread-like? Thanks


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