Keto Fathead Mozzarella Pizza Crust
Almond flour and melted mozzarella form a low-carb pizza crust without yeast or traditional dough. Microwave briefly to begin combining, then knead by hand until cohesive. Roll thin, bake until set, and top as desired for a grain-free alternative.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Sift almond flour into a mixing bowl using a mesh strainer
- 3
Add mozzarella cheese and Italian seasoning, stir with fork
- 4
Microwave for 15 seconds, then remove and stir with fork to begin forming dough
- 5
Repeat microwave and stir cycles until dough is well mixed and forms a ball
- 6
Roll dough to roughly 1/4 inch thickness using a rolling pin
- 7
Place crust on a baking stone and bake for 12 minutes
- 8
Remove and top as desired
Tips
Work dough gradually with repeated microwave intervals rather than one long heating to avoid over-melting cheese
A baking stone promotes even cooking and crispness on the bottom
Good to Know
Cover and refrigerate up to 3 days; reheat in oven at 350°F until warm
Prepare dough through rolling step, wrap in parchment, refrigerate up to 8 hours before baking
Top with sauce, cheese, and toppings of choice before final bake or after
Common Mistakes
Microwave too long in a single session to avoid cheese becoming rubbery and separating
Use freshly shredded mozzarella rather than pre-packaged to avoid clumping from anti-caking agents