Keto Fathead Dough (perfect pizza dough).

Keto Fathead Dough. -

Keto Fathead Dough (perfect pizza dough).

The first keto recipe that really convinced me I would be able to stick to a Ketogenic diet for the rest of my life was for fathead dough.

It’s a simple dough made with melted mozzarella and almond flour.

Most recipes that I found also called for cream cheese. I omit the cream cheese in my recipe because I found that it made the dough wetter and harder to work with, it added calories and added no flavour.

I make pizza, bagels, onion sticks, spinach feta pinwheels, bear claws, and hundreds of other things with this basic dough.

Add a bit of garlic powder if you’re using this dough for pizza. Trust me.

 

keto dough



RECIPE

10 OZ. SHREDDED MOZZARELLA

5 OZ. ALMOND FLOUR

1 EGG

1 TSP. BAKING POWDER


A few notes. I weigh my ingredients rather than measure them. When you measure dry ingredients you are actually measuring volume.

You are measuring how much space that ingredient takes up.

You are not measuring how much of it there is.

The size of your cheese shreds will determine how much cheese is measured in a cup.

How finely ground or packed your almond flour is will determine how much you actually have in your cup.  

If you don’t have a kitchen scale I would invest in one immediately. It will make an enormous difference in how your baked goods turn out when following someone else's recipe.

I like to shred my own mozzarella. I opt for a block of low-moisture, part-skim mozzarella. Fresh mozzarella will NOT work.

I have used a few pre-shredded kinds of cheese but I’ve never had any luck at all with less expensive store brands.

 

pizza

 

Instructions:

Melt your mozzarella in a microwave safe bowl in 30-second increments. You want to warm it slowly and mix in between each turn in the microwave.

     For 10 oz. of mozzarella it takes me 3, 30-second spins in the microwave to get perfectly melty cheese.

     If you heat your cheese up and it begins to harden and cook it will begin to separate into proteins and fats. the oil will begin to pull away from the cheese and you will get a greasy mess for a dough. Your patience when melting your cheese will pay off. I promise. :)

    Once your cheese is melted add your egg. Combine with a wooden spoon or spatula. You may never get them fully incorporated, that’s ok! We are just trying to get the wet mixed with wet before we add our dry.

      In a separate bowl, combine your almond flour and your baking powder and mix well.  

      Add the dry ingredients to your wet ingredients and fold them together. You will reach a point where you can’t mix them completely and that means it’s time to knead!

      Wash your hands, roll up your sleeves and prepare to knead the dough for about 3 minutes. Sometimes it doesn’t take this long but as I said, keto baking can be finicky.

      Each batch of dough turns out just the tiniest bit different. Fold the dough towards you and then push it away from you with the heel of your hand.

      I knead my dough right in the bowl. Your hands may get a little sticky, that’s ok.

      By the time your dough has come together, you should be able to pull any pieces off of your fingers and push them back into the dough ball.

       

      pizza dough

       

      If your dough becomes too hard to work with you can put it in the microwave, again, on super low power, for very short periods of time.

      I haven’t had to do this since I just started making it because I can get it together pretty fast.

      If you heat it up too much, the oil will separate from the cheese and you will get a greasy mess and not a puffed up traditional dough substitute.

      You can make an endless assortment of things with this dough! Baking time will depend on what you make.

      If you use this dough to make a pizza you will need to prebake it.

      Roll it out between two pieces of parchment into whatever shape you like and bake it on one piece of that parchment on a baking sheet for 10-12 minutes before you add your toppings.

      Aluminium baking sheets transfer heat extremely well and are nice and light and versatile.

      I always bake on a sheet of parchment or a mat and not directly on the aluminium.

       

      low carb dough

       

      You can also bake on a silicone baking mat.

      Be careful with these mats if you’ve never owned a silicone baking sheet before. They transfer heat really well because of a weaved fibreglass core.

      You cannot cut on these mats. Also, never put them in the dishwasher. I ruined my first mat this way. I don’t even wash mine anymore.

      I find that silicone really absorbs soapy flavours. Because they are so nonstick I simply wipe them down with a washcloth or paper towel after using.

      I prefer blanched, super fine almond flour. It seems to yield the breadiest product. Be careful of the almond meals, they are not as fine and do not incorporate quite as well.

       

      pizza dough

       

      That being said, there are plenty of recipes for fathead that call for an almond meal but the ratios of cheese to the almond meal are different than mine.

      If possible, buy a whole block of part-skim, low-moisture mozzarella and shred it yourself.

      Pre-shredded mozzarella is coated in potato starch or corn starch or sometimes both!

      Although these ingredients do add trace carbohydrates, the biggest issue it presents is that they are there to prevent caking.

      They wick moisture and adding it keeps all of the cheese shreds from melting together into an “I was once a shredded bag of cheese” ball.

      Because there is such a difference between brands it’s hard to recommend a brand of pre-shredded cheese.

       

      pizza keto

       

      I will say that I have never had any luck with any store brand of shredded cheese. Trader Joe’s and Costco brands are the only pre-shredded I’ve ever had any luck with.

      Baking time and temp will depend on what you are using the fathead dough for.

      If you’re making a pizza, roll out the dough and pre-bake on a parchment lined sheet for 10 minutes then remove, top with pizza toppings and then back into the oven until you have reached your desired cheese bubbliness and browning.

      I cook at 350 but every oven is different. You may need to bake at 325 if your pizza is browning up before it is cooked all the way through.

      Enjoy!

       

      keto pizza

       

      A keto diet can be really simple, but it helps to learn some basic skills. These tips and guides will help you answer all the common keto questions.


      For more information about the keto diet, see An Easy Detailed Guide to Follow for Beginners to The Keto Diet.








      3 comments

      • Per-Rune Wretling

        Thank you Sue!

      • Sue

        I really like how informative your recipe is!! Can’t wait to make this pizza !! And look forward to more recipes to try👍

      • Sue

        Can’t wait to try your recipe!! Have made with cream cheese in the past. Love the great tips on what to look for , like how fine of almond flour,etc. hope to try more recipes from you! Thanks!

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