Fat Head Pizza Dough – Egg Free and Gluten Free

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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

Author: Lisa MarcAurele

4.67 from 6 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 Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Italian

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Servings 8 people

Calories 161

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

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    [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
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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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