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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.
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.
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.
I’ve always preferred thin crust 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.
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.
What’s your favorite low carb pizza crust recipe? Do you prefer thin or thick crust?
Low Carb Fat Head Pizza Dough Recipe -Egg Free and Gluten Free
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Egg Free Fat Head Pizza Dough
Ingredients
- 8 ounces mozzarella cheese slices full fat, chopped fine
- 2 tablespoons cream cheese full fat
- 2 tablespoons parmesan cheese grated
- 1/3 cup almond flour 35 g
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons whole psyllium husks either whole or ground
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
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Kim
Does this crust get crisp? I would like to make veggie pizza and don’t want it to become soggy
Lisa MarcAurele
I bake it on a pizza stone and it is crisp.
Melissa
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!! ?
Erica Politica
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
Lisa MarcAurele
Interesting. I bet it would make nice tortillas for quesadillas too.
James A Jodway
What type of tomato sauce
Lisa MarcAurele
Anything without added sugar is typically ok. I look for ones that are about 4g total carbs per serving.
Cleo
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.
Lisa MarcAurele
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!
Andrea
Whole Foods has a shredded mozzarella without potato starch. It’s their 365 organic brand.
Lisa
I’ll check that out the next time I’m in WFs.
Stephanie
Could this be made with coconut flour? I am allergic to eggs AND almonds 🙁
Lisa
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.
Andrea
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
Lisa
Still working on the new categories, but I’ll get this one added.
Diana
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.
Alan
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?
Lisa MarcAurele
The psyllium should absorb the liquid (I used whole husks). But you can add a little more if it doesn’t.
Sonia Mehrotra
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.
Lisa
It was about 12-13 inches.
Carla
Delish! My husband and I loved it thank you!
Sara
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!
Lisa
It’s the cheese that gives this crust that chewiness. You could try using the nearly no carb keto flatbread.
leonora Geijp
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
Lisa
It freezes well.
Allan
If we use these as chips, how long will they keep, do they need to be refrigerated?
Allan
Lisa
I find it keeps for about a week in the refrigerator.
Alejandra
Do you just add in the chia seeds if using? Or would you need to make a chia gel first? Thank you!
Lisa
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.
Jamey L Schuett
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!
Lisa
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.
Diana
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.
Lisa
I believe it would although I haven’t tried it myself with this recipe. I have successfully frozen regular fat head dough.
Amy
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!
Lisa
Thanks so much Amy! It is nice to have this option when you can’t have eggs as well. 🙂
Elisa
Can you use ground psyllium husk instead of whole? If so, do you think I would need to change the amount?
Lisa
Yes. In fact, the dough likely comes out better if you use powder.
Kimberly Aguiar
If you don’t have a sensitivity to eggs, would you replace the husks using 2 eggs instead?
Lisa
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.
Laura
I have powdered husks, will that work?
Lisa
Yes! I added that to the recipe as it has been tested to work with either.
chris
can I use something else besides husks
Lisa
You can use flax or chia. Eggs work too if you can have them.