Keto Deep Dish Fat Head Dough Pizza Recipe

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This easy to make keto deep dish Fat Head dough pizza recipe tastes just like a traditional style pan pizza! If you like thick crust, look no further than this simple low-carb mozzarella dough recipe!

I have been experimenting with using melted mozzarella in breads and crusts. After making the Sloppy Joe Pie using a mozzarella cheese based pie crust on top, I felt the need to develop a pizza crust that even the pickiest members of my family would enjoy.

This keto deep dish pizza recipe with Fat Head dough was tested by my older daughter, a very picky 17 year old. She knew the crust was low carb and gluten free, but that it contained melted mozzarella cheese.

Her response after gobbling down two large slices was “tastes like there isn’t anything wrong with it” which translates to “tastes just like regular pizza.” Score!

If she likes this pizza, it was a success, especially since she loves those frozen rising crust pizzas which have a thick bread crust. She isn’t a big fan of the way coconut flour tastes and with this recipe she could not even detect it because I used a fairly small amount.

Recipe Inspiration

This recipe was adapted from a Deep Dish Sausage Pizza recipe at All Day I Dream About Food. I made Carolyn’s pizza a couple days before coming up with this recipe.

Although her pizza was tasty, my daughter and I felt the crust tasted too much like almond flour. Therefore, in my low carb pizza recipe, I reduced the amount of almond flour and added in melted mozzarella cheese. This made a huge difference in taste and texture in the Fat Head dough!

Tips for Making Fat Head Dough

I have a 900 watt microwave convention oven. To melt the mozzarella to the right consistency, I microwave on 40% power for two minutes. If you have a higher wattage oven, you may want to lower the power to 30% or increase the power to 45% for a smaller wattage microwave.

I hate getting the raw egg and flours stuck on my hands, so I like to use a rubber spatula to knead the dough together. It’s especially bad when it gets under your nails. I’ve tried using disposable kitchen gloves, but my nails always seem to poke a hole through the thin plastic.

Folding the dough with a rubber spatula works well for me. Once the dry mix appears to be well combined into the cheese, I ball it up and put it between two sheets of waxed paper. Then I take a rolling pin and roll it into a circle that’s a couple inches larger than the diameter of the cast iron pan.

Some folks use parchment paper for their Fat Head dough, but I find wax paper sticks less. You can use either. Once the dough is rolled out, simply take of the top sheet of wax paper, invert it into the pan, then peel the remaining sheet of waxed paper off the top.

Other Uses for the Dough

The crust for this keto pan pizza is precooked before putting on the toppings. The crust looked great by itself. I’m thinking it would make some awesome bread sticks.

I plan to try that next to see how it turns out. It’s a much thicker bread than what I got when I made the garlic cheese bread sticks.

Preventing Burn Edges

Carolyn suggested covering the edges of the crust with aluminum foil so they do not become over baked. I used a pie crust shield similar to this one which fit perfectly in my cast iron pan.

Fathead Dough Pizza Recipe Notes

The low carb pizza recipe takes a bit longer to bake than a regular thin crust on a baking sheet or stone. I baked the pizza for about 30 minutes. This was in addition to the 15 minutes it took to pre-bake the crust.

Although this isn’t a super quick from start to finish, it’s worth the time. However, I think once the crust is baked, it could be frozen, vacuum sealed in a freezer bag, and then used for an easy pizza meal later.

Why Mozzarella Dough?

This is the best low-carb gluten-free deep dish pizza I have ever eaten. I guarantee even your friends who don’t do low carb will love this pizza, especially if they like the thicker crust Chicago style pizza.

The crust is definitely better than any of the many gluten free pizza crusts that I’ve tasted. But, if you don’t like the thicker pan style, you may want to check out my almond flour pizza crust which is thinner.

Other Recipes to Try

If you love this easy fathead pizza dough recipe, you need to give some of my other low-carb pizza recipes a try. Here’s the most popular ones:

• Coconut Flour Pizza Crust is a great thin crust pizza option that gets crunchy around the edges.
• Keto Pizza Casserole has been my family’s favorite for over a decade! It’s sure to become a regular in your home too.
• Cauliflower Pizza Crust is a great way to sneak in a little vegetable without the kids knowing!
• Keto Fruit Pizza is a delicious dessert that bakes up quick. It’s a perfect treat for summer get togethers.
• Low Carb Pizza Muffins are a tasty portable breakfast that you can take on the road.

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Fathead Pizza Dough Keto Pan Pizza

Author: Lisa MarcAurele

5 from 4 votes

Enjoy this Chicago style deep dish cast iron pan pizza while sticking to your low carb and gluten free diet. If you like thick crust pizza, look no further!

Recipe Video (Click on Image to Play)

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: Italian

Print Pin Review Recipe

Servings 8 slices

Calories 296

Ingredients

Crust:

• 1 tablespoon olive oil1 tablespoon olive oil
• 1 cup almond flour plus extra for kneading dough1 cup almond flour plus extra for kneading dough
• 1/3 cup coconut flour1/3 cup coconut flour
• 2 teaspoons baking powder2 teaspoons baking powder
• 1/2 teaspoon garlic powder1/2 teaspoon garlic powder
• 1/2 teaspoon xanthan gum optional1/2 teaspoon xanthan gum optional
• 1/2 teaspoon salt1/2 teaspoon salt
• 1-1/2 cups grated mozzarella I used 160 grams of Kraft 2%1-1/2 cups grated mozzarella I used 160 grams of Kraft 2%
• 2 large eggs2 large eggs
• 1/4 cup butter melted1/4 cup butter melted

Toppings:

• 8 ounces sugar free pizza sauce8 ounces sugar free pizza sauce
• 2 cloves garlic minced2 cloves garlic minced
• 1/2 teaspoon dried oregano1/2 teaspoon dried oregano
• 1 1/4 cup grated mozzarella cheese I used 140g of Kraft 2%1 1/4 cup grated mozzarella cheese I used 140g of Kraft 2%
• 1.4 ounces sliced pepperoni 40g1.4 ounces sliced pepperoni 40g
• 2 tablespoons grated Parmesan cheese2 tablespoons grated Parmesan cheese

US Customary – Metric

Instructions

Crust:

• Preheat oven to 400°F and lightly grease a 12 inch cast iron pan (a regular oven-proof pan will also work) with olive oil.
  
• In a large bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, salt, and xanthan gum (if using).
  
• In large bowl, melt mozzarella cheese in microwave (for my 900 watt oven it took about 2 minutes at 40% power)
  
• Stir eggs, butter, and dry mix into mozzarella until dough forms. If cheese begins to harden, you may need to microwave dough ball 5-10 seconds at high to get all ingredients incorporated into dough. Add additional almond flour as needed if dough is too sticky.
  
• Place dough ball between two large sheets of parchment paper or wax paper (each must be larger than 14×14-inches). Using rolling pin, roll dough out to a circle about 14 inches in diameter.
  
• Peel off top piece of parchment or wax paper and invert crust onto bottom of prepared pan. Peel off top sheet of wax paper. Press crust dough into pan if needed and push down the edges of crust so they sit below the edges of the pan.
  
• Bake for 10-15 minutes or until top begins to brown. Remove from oven.
  

Toppings:

• Spread sauce over crust, sprinkle with garlic and oregano then sprinkle mozzarella evenly over sauce. Top with sliced pepperoni (or topping of your choice). Sprinkle with Parmesan cheese.
  
• Bake pizza about 20-30 minutes, until cheese is bubbly and browned. You can cover the edges of the crust with strips of tin foil (or use a pie shield) to prevent burning. Let cool 5 to 10 minutes before serving.
  

Notes

Pizza can be made in any deep dish pan, but the crust is crispiest when using a stoneware or cast iron pan.

The coconut flour can be reduced to 2 tablespoons by adding 3 tablespoons of unflavored whey protein isolate powder.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1g | Calories: 296 | Carbohydrates: 9g | Protein: 13g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 632mg | Potassium: 242mg | Fiber: 4g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 225mg | Iron: 1mg

Additional Info

Net Carbs: 5 g | % Carbs: 6.9 % | % Protein: 18.1 % | % Fat: 75 % | SmartPoints: 11

Values

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    [carbohydrates] => 9
    [protein] => 13
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    [sodium] => 632
    [fiber] => 4
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    [cholesterol] => 82
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    [sugar] => 2
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    [vitamin_c] => 2
    [calcium] => 225
    [iron] => 1
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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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