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
Egg Free Fat Head Pizza Dough
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.
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 psyllium husks either whole or ground
Instructions
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Place mozzarella in microwave bowl and microwave until melted. This took about 1 minute and 30 seconds for me.
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Let cheese cool slightly, then mix in cream cheese, parmesan cheese, almond flour, garlic powder and salt. Knead in with your hands.
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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.
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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.
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Shape edges of dough as needed to form a nice circle. Place on baking sheet (preferably lined with parchment paper).
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Bake at 425°F for about 15-20 minutes, or until browned.
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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.
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Add desired sauce and other toppings. Add additional cheese if desired.
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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.
Recipe Notes
2 grams net carbs per slice.
Sonia Mehrotra says
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.
Carla says
Delish! My husband and I loved it thank you!
Sara says
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 says
It’s the cheese that gives this crust that chewiness. You could try using the nearly no carb keto flatbread.
leonora Geijp says
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 says
It freezes well.
Allan says
If we use these as chips, how long will they keep, do they need to be refrigerated?
Allan
Lisa says
I find it keeps for about a week in the refrigerator.
Alejandra says
Do you just add in the chia seeds if using? Or would you need to make a chia gel first? Thank you!
Lisa says
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 says
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 says
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 says
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 says
I believe it would although I haven’t tried it myself with this recipe. I have successfully frozen regular fat head dough.
Amy says
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 says
Thanks so much Amy! It is nice to have this option when you can’t have eggs as well. 🙂
Elisa says
Can you use ground psyllium husk instead of whole? If so, do you think I would need to change the amount?
Lisa says
Yes. In fact, the dough likely comes out better if you use powder.
Kimberly Aguiar says
If you don’t have a sensitivity to eggs, would you replace the husks using 2 eggs instead?
Lisa says
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 says
I have powdered husks, will that work?
Lisa says
Yes! I added that to the recipe as it has been tested to work with either.
chris says
can I use something else besides husks
Lisa says
You can use flax or chia. Eggs work too if you can have them.