Fathead Pizza crust recipe that's so easy and tastes like the real thing!
Scroll up to watch recipe video!
Preheat your oven to 425F.
Mix the mozzarella and cream cheese in a microwave safe bowl and microwave on high for one minute and stir well.
Microwave for a further 30 seconds and stir well again.
Add the almond flour, garlic powder, and eggs and mix well until a dough forms.
Place the fathead pizza dough between two pieces of parchment and roll to about 1/8" thick and into your desired shape for your pizza crust, then lift it onto a sheet pan or cookie sheet.
Using a fork, poke holes in the top of the rolled out pizza crust, this will help prevent bubbles forming.
Bake for about 7 minutes then turn the pizza base over and cook for 5-7 more minutes.
Remove from oven and add your favorite low carb or keto pizza toppings, then return to the oven for 5 minutes to heat the toppings.
Follow the directions above for melting and mixing the cheese in the microwave.
Add the coconut flour instead of almond flour, garlic powder if you are using it, and then two eggs (the almond flour version only has one egg) and mix well until a dough forms.
We found the coconut flour fathead pizza dough to be a little more sticky than the almond flour version but that's ok and it works just as well.
Follow the same directions above for rolling out and baking your pizza crust, the time it takes to bake may be a little less than the almond flour but will depend on how thin you roll it and the temperature of your oven.
Macros listed in the nutrition label are for the almond flour version only, it will be different if you use coconut flour and the net carbs will drop from 3g per serving to 2g per serving.
found on www.noshtastic.com