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the best 3 cheese keto fathead pizza crust recipe
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The best 3 Cheese fathead pizza crust recipe

With the flavors of three very distinct cheeses plus garlic, this pizza is proof that sometimes the simplest flavor combinations are the most delicious! If you’ve been looking for the perfect keto pizza crust, look no further because here it is. It holds up well (because we all need a slice that we can actually pick up, right?), and has great flavor, as well as bread-y texture and aroma. Before going keto this reminds us of white calzones we’d eat up in New York along with a side of marinara sauce for dipping!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 slices
Calories 334kcal
Author Faith

Ingredients

Pizza Dough:

Garlic Cream Sauce:

  • 2 tablespoons unsalted butter
  • 2 large cloves garlic crushed or minced
  • 3 ounces cream cheese
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Other:

  • 6 ounces shredded mozzarella cheese
  • 3 ounces shredded white cheddar cheese
  • 2 teaspoons minced fresh parsley for garnish

Instructions

  • For the pizza dough, preheat oven to 425F. If you have a clay baking stone, place it in the center of the oven to preheat.
  • Add the yeast and warm water to a small bowl and stir to combine. Set aside until foamy, about 5 to 10 minutes.
  • Whisk together the almond flour, psyllium husk powder, and baking powder in a medium bowl and set aside.
  • Add the mozzarella and cream cheese to a large microwave-safe bowl. Microwave for 60 seconds and then give it a stir, and continue microwaving in 20-second increments until the cheese is fully melted and combined when stirred.
  • Stir the yeast mixture into the melted cheese until combined, and then stir in the beaten egg until combined. Stir in the almond flour mixture until it forms a dough.
  • Oil your hands and knead the dough a couple times until it comes together as a ball.
  • Roll the dough out between 2 pieces of parchment paper to a 12-inch circle. Poke the dough in several places with a fork.
  • Slide the dough circle onto the preheated clay baking stone and bake until it’s starting to turn golden brown in spots, about 6 minutes. If using a cookie sheet instead of a clay baking stone, cook 8 minutes.
  • To make the pizza, leave the oven on 425F and leave the clay baking stone in the center of the oven.
  • While the dough is baking, make the garlic cream sauce. To do so, heat the butter in a small skillet over medium heat. Once melted, add the garlic and cook 1 minute, stirring constantly. Add the cream cheese, heavy whipping cream, dried parsley flakes, salt, and black pepper and whisk until smooth. Turn off the heat.
  • Once the crust is pre-baked, spread the garlic cream sauce on top. Sprinkle on the mozzarella and cheddar cheeses.
  • Slide the pizza onto the clay baking stone in the 425F oven and bake until the cheese is melted, about 6 to 8 minutes.
  • Sprinkle the parsley on top and serve.

Notes

  • 4 grams net carbs per slice
  • For a crispy keto pizza crust use a pizza stone instead of a baking sheet.
  • If using a cookie sheet instead of a clay baking stone, cook 8 minutes.
  • Psyllium husk powder gives the pizza a little more fiber and structure.
  • Roll the dough out between 2 pieces of parchment paper so the fathead dough doesn't stick to your rolling pin. Ours made about a 12-inch circle. Poke the dough in several places with a fork. Don't forget this step or it will bubble!

Nutrition

Calories: 334kcal | Carbohydrates: 6g | Protein: 17g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 421mg | Potassium: 136mg | Fiber: 2g | Sugar: 1g | Vitamin A: 685IU | Vitamin C: 0.2mg | Calcium: 418mg | Iron: 1mg