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Home / Recipes / Low Carb Breads

Fat Head Pizza Dough (Egg-Free, Gluten-Free)

By Lisa MarcAurele · Jun 19, 2020 · 52 Comments

1.9K shares
Jump to Recipe
fat head pizza no carb egg free

The Fat Head Pizza Dough recipe is often called the Holy Grail of low-carb pizza crusts. Here's an egg-free version for those sensitive to eggs.

egg-free Fat Head Pizza Dough recipe
eg
Article Index
  • Low Carb Fat Head Pizza Dough Recipe -Egg Free and Gluten Free
  • Recipe

My egg white sensitivity has really put a thorn in my low carb lifestyle. Eventually, I'll be able to eat eggs again after I desensitize, but it's going to take months.

And, when I finally am able to eat eggs again, I'll be sure to limit them. It seems people develop sensitivities when they are overexposed.

That's why I came up with this egg free Fat Head pizza dough. The best part is that it's so low in carbs it's almost a no carb pizza crust.

After making my egg free low carb bread recipe, I realized how psyllium is now my new best friend. The reason is because it's the perfect low carb egg substitute.

fat head pizza no carb egg free

The carbs in this low carb pizza crust are lower than the "Holy Grail Pizza" recipe I found for fat head pizza because the almond flour is reduced. And, it's replaced with a smaller amount of psyllium husk.

Another change I made was to use sliced mozzarella cheese rather than the pre-shredded kind. The reason is that I'm also sensitive to potatoes and most shredded cheese uses potato starch as an anti-caking agent.

I ended up rolling my fat head pizza dough right on the baking stone. However, it was difficult to flip so next time I'll put parchment paper between the dough and stone.

The result I got was a thin and somewhat crispy low carb pizza crust. For a higher rise and softer dough, adding in an egg will help. But, I was going for egg free with this recipe.

fat head pizza no carb egg free

I've always preferred thin crust like I get when I order keto at Blaze Pizza. So, this fat head pizza was right down my alley. And, since there's tons of cheese in it, I didn't bother adding any on top.

For those that prefer a soft thick crust, you definitely need to try the low carb deep dish pizza. The rest of my family, who don't do low carb, love the thicker Chicago style.

Because this egg free crust bakes up thin and crisp, I want to try turning it into crispy nachos. My idea would be to roll it out into a rectangle, cut into triangles, then bake.

I'd love to have more time to experiment in the kitchen. And, doing videos of my recipes is another thing I'd like to have more time for.

fat head pizza no carb egg free

Although I try to describe instructions as best I can, sometimes a video is worth a thousand words. It's easier to get things when you watch how it's done.

Adding a video on how I make recipes like this fat head pizza dough should help clear things up. And, it may reduce some of the recipe questions I receive.

I do love getting comments on my low carb recipes, even negative ones are well received. The feedback I get is helpful so I can make improvements.

If you're making pizza for a picky eater, give my coconut flour pizza crust recipe a try. My kids love it!

Low Carb Fat Head Pizza Dough Recipe -Egg Free and Gluten Free

fat head pizza no carb egg free

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Recipe

fat head pizza no carb egg free

Egg Free Fat Head Pizza Dough

4.78 from 9 votes
The Fat Head Dough recipe is often called the Holy Grail of low carb pizza crusts. Here's an egg free version for those sensitive to eggs.
Prep Time:10 minutes mins
Cook Time:20 minutes mins
Total Time:30 minutes mins
Course: Main Course
Cuisine: Italian
Print Pin Review Recipe Save Recipe View Collections
Servings: 8 people
Calories: 161

Video

Ingredients

  • 8 ounces mozzarella cheese slices full fat, chopped fine
  • 2 tablespoons cream cheese full fat
  • 2 tablespoons parmesan cheese grated
  • ⅓ cup almond flour 35 g
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons whole psyllium husks either whole or ground
US Customary - Metric

Instructions

  • Place mozzarella in microwave bowl and microwave until melted. This took about 1 minute and 30 seconds for me.
  • Let cheese cool slightly, then mix in cream cheese, parmesan cheese, almond flour, garlic powder and salt. Knead in with your hands.
  • Sprinkle in the psyllium a little at a time,  kneading in as you go. All ingredients may not be completely incorporated, but that's okay.
  • Form dough into a ball and then roll out as flat as you can on parchment paper, a silicone mat, or pizza stone. If you want to flip the dough later, it's best to bake it on parchment paper.
  • Shape edges of dough as needed to form a nice circle. Place on baking sheet (preferably lined with parchment paper).
  • Bake at 425°F for about 15-20 minutes, or until browned.
  • Flip the crust over so the browned top is now on bottom. Return to oven for about 5 more minutes until new top has browned.
  • Add desired sauce and other toppings. Add additional cheese if desired.
  • Return to oven and bake for an additional 5 minutes. If you want the top to brown, you can place it under the broiler for a few minutes.

Notes

2 grams net carbs per slice.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 58g | Calories: 161 | Carbohydrates: 4g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 359mg | Potassium: 21mg | Fiber: 2g | Vitamin A: 300IU | Calcium: 230mg | Iron: 0.4mg

Additional Info

Net Carbs: 2 g | % Carbs: 5 % | % Protein: 22.4 % | % Fat: 72.7 % | SmartPoints: 6
Values
Array
(
    [serving_size] => 58
    [calories] => 161
    [carbohydrates] => 4
    [protein] => 9
    [fat] => 13
    [saturated_fat] => 7
    [cholesterol] => 35
    [sodium] => 359
    [potassium] => 21
    [fiber] => 2
    [vitamin_a] => 300
    [calcium] => 230
    [iron] => 0.4
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Reader Interactions

Comments

  1. Janet

    May 23, 2021 at 8:26 am

    5 stars
    First try and I cooked it too long the first time. We ate it anyway and really liked it. I will try again and cook it less the first time through. It got so nice and thin.

    Reply
  2. Rosy

    April 16, 2021 at 4:48 pm

    Do you think I can make it in a pan instead of an oven?

    Reply
    • Lisa MarcAurele

      April 17, 2021 at 10:22 am

      I'm not sure if that will work. I have cooked it in a covered grill as it's similar to a convection oven.

      Reply
  3. Ellen

    September 04, 2020 at 7:23 pm

    My functional medicine doctor took eggs out of my diet because I too am terribly sensitive. It’s been almost a year!!! Eggs are in so many wonderful keto recipes and I miss them! Not to mention that the farm I got my eggs from is a mile away. *sigh* So, with that said, I THANK YOU for this recipe!!! You’re a savior!

    Reply
    • Lisa MarcAurele

      September 04, 2020 at 8:31 pm

      It's usually the egg whites that are the issue. But I found it impossible to give up eggs. I'm happy to hear you've made it almost a year without them. It gives me some encouragement to try again. The egg-free keto brownies I made actually came out really good and I also made egg-free pumpkin cookies.

      Reply
  4. Eileen

    August 31, 2020 at 12:39 pm

    Can this crust be grilled? I was thinking one side on a heated stone with parchment paper and then possible when time to flip if it is firm enough right on the grill grates. I love thin crust pizza and this sounds amazing.

    Reply
    • Lisa MarcAurele

      September 01, 2020 at 9:08 am

      I have a pizza stone for my grill and it does cook well as the grill is basically a convection oven when the lid is closed.

      Reply
      • Sara Davis

        October 28, 2020 at 8:47 pm

        Can I sub coconut flour for almond flour in this? My husband is deathly allergic to
        Eggs n nuts

      • Lisa MarcAurele

        October 29, 2020 at 7:23 am

        You should be able to but typically, you'll need about 1/4 to 1/3 less coconut flour than almond flour. You may also need to add additional liquid.

  5. Kim

    November 09, 2019 at 10:34 am

    Does this crust get crisp? I would like to make veggie pizza and don't want it to become soggy

    Reply
    • Lisa MarcAurele

      November 09, 2019 at 1:14 pm

      I bake it on a pizza stone and it is crisp.

      Reply
  6. Melissa

    August 01, 2019 at 12:53 am

    Oh thank you! I have recently cut eggs because of a sensitivity that caused a terrible itchy scalp! I am so grateful for this recipe!! ?

    Reply
  7. Erica Politica

    February 20, 2019 at 12:03 pm

    5 stars
    This is by far the best recipe for pizza dough that I have come across. I even prefer it to commercial pizza joints, which aren't healthy anyway. And I love that it doesn't contain eggs, which I now find gross after cracking open a bad one a few months ago. I have also rolled the dough thin, cut it into squares, and use it as bread slices for sandwiches, and I plan to use it soon for soft taco shells. Thank you so much

    Reply
    • Lisa MarcAurele

      February 20, 2019 at 4:14 pm

      Interesting. I bet it would make nice tortillas for quesadillas too.

      Reply
    • James A Jodway

      May 17, 2019 at 5:37 pm

      What type of tomato sauce

      Reply
      • Lisa MarcAurele

        May 17, 2019 at 10:15 pm

        Anything without added sugar is typically ok. I look for ones that are about 4g total carbs per serving.

  8. Cleo

    November 28, 2018 at 8:43 am

    Thank you so much for this recipe. I can not wait to try it. I have an allergy to both components of the egg, which makes me allergic to the meat and feathers of the Animal also. Both of my children are allergic to eggs also but only the yolks. Recently my daughter has been diagnosed with some tumors and the doctors have said to limit her carbs so the sugars will not feed them. A 15 yr old limit carbs....... RIGHT!!!? It has been hard because she wants to eat the same as her friends.

    Thank you so much and I am definitely fixing to scroll thru your other recipes.

    Reply
    • Lisa MarcAurele

      November 28, 2018 at 1:51 pm

      I have 3 kids so I know just how difficult it can be to limit their carbs. Thankfully, as they got older they realized the importance of healthier food. Enjoy the recipes!

      Reply
  9. Andrea

    October 07, 2018 at 3:07 pm

    Whole Foods has a shredded mozzarella without potato starch. It’s their 365 organic brand.

    Reply
    • Lisa

      October 07, 2018 at 5:36 pm

      I'll check that out the next time I'm in WFs.

      Reply
  10. Stephanie

    October 07, 2018 at 8:42 am

    Could this be made with coconut flour? I am allergic to eggs AND almonds 🙁

    Reply
    • Lisa

      October 07, 2018 at 5:35 pm

      You can see my coconut flour bagel recipe and my egg free Fathead dough for some ideas. I'd try using the bagel recipe with flax or psyllium eggs in place of the eggs.

      Reply
  11. Andrea

    May 06, 2018 at 10:32 am

    When I clicked on the "egg free" symbol on the side this recipe didn't come up but I put "egg free" on the search bar and found it! There seem to be a few things that aren't showing up under egg free but really are. Just thought I would give you a heads up because I knew you had more egg-free "bready" recipes I couldn't find at first. I am glad I found this recipe. It is exactly what I was looking for

    Reply
    • Lisa

      May 06, 2018 at 3:32 pm

      Still working on the new categories, but I'll get this one added.

      Reply
  12. Diana

    April 27, 2018 at 5:25 pm

    3 stars
    Hi, I think it would be easier to mix everything in the bowl first and then melt it. I couldn't get it to mix together very well with just melting the mozzarella first.

    Reply
    • Alan

      March 30, 2020 at 4:57 pm

      I had the exact same issue. Mine came out clumpy. There was some liquid after i melted the mozzarella cheese.. should i have dumped the liquid? I felt like the extra liquid did not allow the dough to come together either, but I am really note sure. Any pointers or a is there a video of this creating process that I may have missed?

      Reply
      • Lisa MarcAurele

        April 27, 2020 at 5:42 pm

        The psyllium should absorb the liquid (I used whole husks). But you can add a little more if it doesn't.

  13. Sonia Mehrotra

    April 27, 2018 at 11:10 am

    5 stars
    Hi...may I know the approximate size of your pizza ( diameter)? I would help in determining thickness of the base. I love the Low carb and Low protein base as I can top it with meat of my choice. Also do you think the dough can be used for garlic bread? Thanks.

    Reply
    • Lisa

      April 27, 2018 at 2:22 pm

      It was about 12-13 inches.

      Reply
  14. Carla

    April 19, 2018 at 6:56 pm

    5 stars
    Delish! My husband and I loved it thank you!

    Reply
  15. Sara

    April 13, 2018 at 3:18 am

    Do you think I could just add an egg to this recipe “as is” to get that chewiness you’re talking about? Or would you make other changes?

    Sigh, guess i just want it all! The texture of the deep dish with the carbs and calorie count of this one 😉

    Thanks for sharing!

    Reply
    • Lisa

      April 13, 2018 at 11:41 am

      It's the cheese that gives this crust that chewiness. You could try using the nearly no carb keto flatbread.

      Reply
  16. leonora Geijp

    March 22, 2018 at 8:35 am

    5 stars
    I made and was lovely but I am not a big eater and want to safe them for later. I like every day something different. How can I keep them? Freeze?
    Nora

    Reply
    • Lisa

      March 22, 2018 at 8:37 pm

      It freezes well.

      Reply
  17. Allan

    January 19, 2018 at 11:07 pm

    If we use these as chips, how long will they keep, do they need to be refrigerated?
    Allan

    Reply
    • Lisa

      January 20, 2018 at 4:30 am

      I find it keeps for about a week in the refrigerator.

      Reply
  18. Alejandra

    January 05, 2018 at 10:08 pm

    Do you just add in the chia seeds if using? Or would you need to make a chia gel first? Thank you!

    Reply
    • Lisa

      January 06, 2018 at 2:39 pm

      You may need the liquid with chia as you make the gel as an egg replacer. In fact, it wouldn't hurt to use a little water with the psyllium too.

      Reply
  19. Jamey L Schuett

    August 27, 2017 at 8:33 am

    I cannot have almond flour- any idea on how much coconut flour (or other flour idea?) I would use? I am new to swapping flours and learning as I go. 🙂 Thanks!

    Reply
    • Lisa

      August 28, 2017 at 7:45 am

      It's tough to determine coconut flour as you use much less (about 1/4 to 1/3 that of almond flour). However, sesame flour or sunflower seed flour are one-for-one subs for almond flour.

      Reply
  20. Diana

    March 08, 2017 at 5:30 pm

    I'm am anxious to try this pizza crust. Do think it would freeze well? It would be great to have some in the freezer for those times you want an easy or fast dinner.

    Reply
    • Lisa

      March 09, 2017 at 7:24 am

      I believe it would although I haven't tried it myself with this recipe. I have successfully frozen regular fat head dough.

      Reply
  21. Amy

    February 28, 2017 at 11:00 pm

    5 stars
    Thank you so much for this recipe. It was wonderful. I baked mine on a cast iron pizza pan lined with parchment. I used psyllium husk powder.

    This was so good and I believe that it is the best low carb pizza I have tried (and I have made a lot of low carb pizzas). Before low carb I made a lot of homemade pizza. I think that the crust without eggs is the key to creating a crispy dough-like base.

    Thanks again. I am so impressed!

    Reply
    • Lisa

      March 01, 2017 at 5:30 am

      Thanks so much Amy! It is nice to have this option when you can't have eggs as well. 🙂

      Reply
  22. Elisa

    February 28, 2017 at 4:50 pm

    Can you use ground psyllium husk instead of whole? If so, do you think I would need to change the amount?

    Reply
    • Lisa

      March 01, 2017 at 5:34 am

      Yes. In fact, the dough likely comes out better if you use powder.

      Reply
  23. Kimberly Aguiar

    February 28, 2017 at 3:13 pm

    If you don't have a sensitivity to eggs, would you replace the husks using 2 eggs instead?

    Reply
    • Lisa

      March 01, 2017 at 5:50 am

      You can use either 1-2 eggs instead of the psyllium, but you'll need to increase the almond flour until you get a good dough consistency.

      Reply
  24. Laura

    February 28, 2017 at 2:54 pm

    I have powdered husks, will that work?

    Reply
    • Lisa

      March 01, 2017 at 5:51 am

      Yes! I added that to the recipe as it has been tested to work with either.

      Reply
  25. chris

    February 27, 2017 at 11:03 am

    can I use something else besides husks

    Reply
    • Lisa

      February 27, 2017 at 12:05 pm

      You can use flax or chia. Eggs work too if you can have them.

      Reply
4.78 from 9 votes (2 ratings without comment)

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