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Fat Head Pizza Dough

06 Jan 2021

Fat Head Gluten-Free Pizza Dough

Is this the best low carb/ keto/ gluten-free recipe ever invented?

Fat Head Gluten-Free Pizza is legendary in the low-carb world! Originally invented by Tom Naughton's older brother’s oldest son, and named after his well-known Fat-Head Movie, this recipe has been tried and tested by thousands and comes top-rated every time!

If you have adopted a low-carb way of eating, or need to avoid gluten, and you are desperately missing pizza (I know I did!) – then this is the recipe for you! It is gluten and grain free, only just over 2g of carbs per slice and incredibly filling! Where previously I could polish off a whole regular wheatflour dough pizza, I can only manage 2 (occasionally 3!) slices of this low-carb version – meaning that there are always leftovers for the following day. Yay!

Once you've mastered baking the basic dough recipe the world is your oyster! You can add any of your favourite pizza toppings and get the kids involved in decorating with their own tasty toppings too. Or, you can simply use the base instead of regular bread anywhere you can think of - as a replacement for naan, flatbread, croutons, garlic bread etc. Once baked this dough can be frozen, either whole or in slices, to be simply and quickly defrosted in the oven/ grill / microwave when needed.

Carb count: approx. 13g total recipe (dough only)
Serves 6 (approx. 2.2g carbs / slice)
Contains eggs, nuts and dairy


  • 180g pre-grated mozzarella cheese (or slices finely chopped)
  • 90g almond flour
  • 30g full-fat cream cheese
  • 1 small egg beaten
  • ½ tsp salt
  • Extra virgin olive oil


  1. Preheat the oven to 200°C.
  2. Place mozzarella in a glass bowl and microwave for 30 seconds. Add the cream cheese and microwave for another 20 - 30 seconds until both are just softened. (You can also do this in a non-stick pan over a medium heat).
  3. Beat mixture well until they mix together.
  4. Add the almond flour, beaten egg and salt. Mix well and form into a ball in the glass bowl/ pan.
  5. Coat dough ball with a little olive oil to help it come out of the bowl/ pan cleanly.
  6. Lay the dough ball on a sheet of baking parchment the same size as your large pizza tray. Cover with another sheet of parchment and flatten out the dough ball to your desired thickness using either the palms of your hands or a rolling pin. (I like to roll as thinly as I can without it sticking to the paper!).
  7. Carefully remove the top parchment paper and prick the dough all over with a fork.
    Optional: sprinkle with dried herbs or spread with a little garlic/chilli paste.
  8. Place base (still on baking parchment) on a pizza tray and bake for 10–12 minutes or until golden brown.
  9. Once removed from the oven you can and add toppings of choice (e.g. tomato paste, cheese, tuna, cooked chicken, sautéed onions, softened bell peppers, mushrooms etc.) before re-baking until topping is heated through and cheese topping has melted (5-8 mins).
#### Tip: pre-cook your additional meat and veggie toppings otherwise the base will burn at the edges before raw toppings are cooked through.


Butter chicken
Butter chicken

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