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.
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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
- ⅓ cup almond flour 35 g
- ½ teaspoon garlic powder
- ½ 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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Janet
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.
Rosy
Do you think I can make it in a pan instead of an oven?
Lisa MarcAurele
I’m not sure if that will work. I have cooked it in a covered grill as it’s similar to a convection oven.
Ellen
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!
Lisa MarcAurele
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.
Eileen
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.
Lisa MarcAurele
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.
Sara Davis
Can I sub coconut flour for almond flour in this? My husband is deathly allergic to
Eggs n nuts
Lisa MarcAurele
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.
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.