I am a Jersey girl, and if I am honest, the one thing that made me sad about going Keto is not being able to eat pizza. I have made some pizza crust alternatives with zucchini, and they were ok, but I decided to try a fathead pizza dough. I had very low expectations, especially since there were so few ingredients but HOLY MOLY...was I surprised! This pizza dough recipe is delicious. It bakes up well, is crispy on the edges, and you can pick it up and the pizza holds it's integrity. If you are skeptical, I enourage you to give it a try.
- 1 1/2 cups shredded mozzarella cheese (plus more for topping)
- 2 tbsp cream cheese
- 3/4 cup almond flour
- 1 egg (beaten)
- sauce & pizza toppings of your choice
Preheat your oven to 425 degrees.
In a large bowl, microwave the cream cheese and mozzarella together for 90 seconds, stirring half way through.
Stir in the almond flour and beaten egg to combine (if your dough appears to be too sticky, add in a little more almond flour). Knead with your hands until a dough forms.
Place the dough in between two large pieces of parchment paper and roll the dough out into a 10" circle, or until it's about 1/3 inch thick. (*See tips in the recipe notes below for keeping the dough from sticking to the paper).
Remove the top piece of parchment paper, and place the bottom sheet with the dough on it onto a pizza pan or upside down sheet pan.
Use a fork to pierce lots of holes throughout the dough to help it cook evenly and prevent bubbling.
Bake for 8-10 minutes or until slightly golden brown.
Remove from the oven and top it with sauce, cheese and the toppings of your choice.
Bake for an additional 5-10 minutes. Gobble up.
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