Keto Recipes - Created Date : 20.11.2019

Once you try low-carb mozzarella dough, there is no going back to the ...

Once you try low-carb mozzarella dough, there is no going back to the ...

Once you try low-carb mozzarella dough, there is no going back to the regular wheat-based dough. And don’t even think about eating the gluten-free ultra-processed pizzas out there. Read this post to understand why gluten-free junk is still junk.

It was the brainchild of Tom Naughton who is the genius behind the Fat Head movie – hence the original name, Fat Head dough.

Mozzarella dough is so versatile and so simple. It is the Holy Grail of low-carb bread doughs. Simply learn how to make the one basic low-carb dough recipe, and you can choose to turn it into any one of the 4 simple recipes below.

Low-Carb Mozzarella Dough – The Basic Recipe – 4 Ways

Low-Carb Mozzarella Dough - 4 ways

Fat Head dough (mozzarella dough) is the NUMBER ONE recipe for the entire site. If you only ever try one low-carb recipe, this is it. It has won over many traditional pizza lovers who are never going back. See the conversion below to see how to make these using almond flour or coconut flour.


Nutrition values are for the ENTIRE dough recipe. Divide the values by how many slices or servings you make.

Mozzarella dough can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.

Nutrition Facts

Low-Carb Mozzarella Dough - 4 ways

Amount Per Serving (1 ENTIRE dough recipe)

Calories 1174Calories from Fat 882

% Daily Value*

Fat 98g151%

Sodium 58mg3%

Potassium 22mg1%

Carbohydrates 24g8%

Fiber 9.1g38%

Sugar 6.2g7%

Protein 62.5g125%

Vitamin A 1800IU36%

Calcium 1200mg120%

Iron 4.1mg23%

* Percent Daily Values are based on a 2000 calorie diet.

Need more help? Come and see all my cookbooks, meal plans and carb tracker.It's time to treat yourself!

Low-Carb Mozzarella Dough Pizza – the Holy Grail

Place the low-carb dough in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos in this post). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.

Make fork holes all over the pizza base to ensure it cooks evenly.

Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.

To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.

Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.

Low-Carb Mozzarella Dough – Bagels

Add 1 tsp of baking powder to the dough mixture, mix thoroughly.

Divide the mozzarella dough into 6 equal sizes. Roll into balls then into cylinder shapes as shown in the video.

Fold the ends of the cylinder shapes in a circle and squeeze the two ends together to form a bagel shape.

Place on a baking tray and sprinkle with sesame seeds. Bake at 220C/425F for 15 minutes, or until golden brown.

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I made the plain dough and cooked it in a silicone mini loaf tray for a bun substitute. Absolutely delicious. Thank you Libby for a great recipe. I made a double quantity and popped them in the freezer. A quick microwave and they are as good as straight from the oven.

That is for the entire recipe ?? It’s then up to you which of the 4 ways you choose to make and each recipe will have its own number of servings and so the number of grams will be different. For example, if you decide to make Fat Head pizza, it is only 2.4g net carbs per slice.

Ok, my husband and I tried the ‘garlic bread’ variation last night and we were so amazed I’m going to try to use the basic fathead bread as sort of a drop biscuit topping on a pot pie… I was wondering if you, or anyone else, has any experience with this or tips on how to do it. TIA

Hi there! This was great to curve our bread cravings, but I would like to sub the almond flour for coconut flour. So instead of doing the 1 3/4 c of almond, you’re supposed to do just a 1/4c of coconut flour??? Mine was a little biscuit like and i would like it to be more doughy. Thx!

I have been craving bread and this does the trick nicely! Question: how do I know when they are cooked? I have a double oven and in the small convection oven, I baked these 9 minutes until they were very golden on top but should they be covered with foil and baked longer to get a more “bagel-like” bread consistency? I ate one warm because it was SO tempting so maybe once they cool?? I am coming from a largely vegan diet so eating cheese is hard for me to swallow (pun intended)!

I find it to be a bit heavy and doesn’t rise much, I would prefer it to be lighter but not sure how to get it lighter and rise more. I’m using coconut flour, but have dropped that back to 40g but still too heavy.

The coconut flour will be making it heavy as coconut flour is so high in fibre. Some brands vary how much moisture: fibre is in their flour as they are not standardised. The mozzarella dough doesn’t rise as much as you would expect from a wheat flour recipe, because of the lack of gluten and no yeast is used here.

I made this today. I didn’t use exact measurements but it came out very well. I just used any shredded cheese I had which ended up being a cup of Aldi Italian blend and 3/4 of shredded Monterrey Jack. I eyeballed the cream cheese, but I did measure the almond flour. After mixing, I ended up pressing it onto a pan and baked it as if it were a flat bread. I cooked it for about 20 minutes because at 10 it didn’t seem done so I added another 10 which might have been a little too long because it was a little tough, but definitely not too tough to enjoy! I think next I’m I’ll shoot for 15 minutes. Now I can have avocado toast again! Thank you so much!

Making the garlic bread as I type. It is in the oven. I’ve never made it before today, but wanted to try for a long time. The problem I’ve had on my first time is – even before putting it into the oven the dough had already flattened and spread. It is probably no more than 1.5 inches tall. That’s a disappointment!

Hello! Please, I NEED YOUR HELP!

I’ve always had problems with baking paper/parchment ??

I’ve used plain baking paper, buttered paper, then I changed to baking foil, buttered baking foil, and ALWAYS DE THE SAME PROBLEM: STUCK dough.

Please, can you give me any piece of advice? Thank you very much!!

OK, so never ever use foil, as per recipe it has to be baking parchment. Are you sure you’re not using baking paper? Maybe you need to add some additional almond flour so the brand of cheese you are using isn’t too sticky. Maybe try to use slightly wet hands to handle the dough too.

It’s best to cook then freeze. The raw egg and warm cheese shouldn’t be frozen without cooking. Place them in an airtight container, and with sheets of baking parchment in between so they can easily be defrosted, just removing one at a time.

I couldn’t get the nutrtional panel to work either. Mozzarella has 1.9 g carbs per 170 g, cream cheese 3.5 g per 2 tbsp, almond meal 3.7 g carbs per 85 g, and an egg 1.1 g carbs. Total 10.2 g. Even accounting for different brands of ingredients with slightly different numbers, I can’t work out how it’s 24 g of carbs for the whole recipe. Unless I’m doing something wrong?

These recipes look so yummy, I am trying to eat low carb but I’m allergic to eggs. So many low carb recipes and low carb meal plans contain eggs that I am finding it very frustrating. Do you know how I can adjust the dough recipe to make without eggs? Should I add something else to replace the eggs or can it turn out ok just without any egg? Has anyone made without eggs and had the dough turn out ok? Any advice appreciated. Thanks.

I made the bagel version into buns with 2 eggs and 1 tsp of baking powder. They were sticky to put in the parchment paper, but they were great. I’ve been using a shredded Three Pepper Gouda to make FH pizza dough for some time. I tried the buns with the Three Pepper Gouda and they spread out a bit more but were “Awesome!” I’ve made crackers/chips and seasoned them with different herbs and garlic and onion powder combinations from FH dough. This dough has been a great addition to our way of eating. I tell people about it all the time.

Mozzarella dough is best kept AFTER it has been cooked. It’s not good to freeze the cheese and egg once it has been warmed, mixed, yet not cooked. Many readers make double batches, then cook them all and freeze the cooked pizza bases ready to add toppings, heat and go.

Made a pizza. YUMMY!! The best part was that my husband loved it too!! My question is: We like a crispy crust, and I lost part of the crust when I flipped it and removed the parchment paper. Do you think a light mist of cooking spray would help it crisp and release from the parchment easier?

Our family has been following the Keto way of life since May of 2017. We love the fat head dough. I have also made it with a shredded provolone. I recently came across a shredded Three Pepper Gouda. It is amazing. Although the traditional round pizza did not get cooked well in the center. I cut off the edges and cooked it longer.

I just want you to know that due to a dairy allergy I made these with dairy free mozzarella cheese and coconut cream in place of the cream cheese. And it was a total success!! Thank you so much for the recipe!! What a decadent treat!

Hi, not hating on microwave just don’t have one. So I made the recipe and it’s tasty but ugly lol!! Instead of microwave i used pot and oven …. but when I was rolling it it was super sticky so I added almond flour and still remained sticky.. and as I was making my cheesy calzone it keeps breaking.

It taste good just ugly and breaking… what am I doing wrong??

Hello, I tried making this dough recipe but it doesn’t seem to come out how I expect it to, it seems to always come out where it’s fairly easy for it to fall apart and I’m not sure what’s going on, I cook the dough at 425f for 13 minutes or so and it starts to crisp the edges which is nice but the inner area seems almost as if it’s uncooked, and not very stuck together,

I would try to lower the oven temperature and see if that helps cook the centre whilst the crust browns slower. I also would look at which mozzarella you are using. The dough should be cheesy and truly combined together. I wonder if your pre-shredded mozzarella contains some wheat? Some brands do to keep the stand separated.

Libby, the recipe calls for a medium size egg; is this a US size? I know you’re in NZ and I think eggs are graded differently. I’m looking forward to trying this, but I want to make sure I use the correct egg size. I currently only have large eggs. Thanks for your reply.

I’m really trying hard to follow a keto diet… alas my boys like their pizza Friday’s! You should see the tears rolling as I pick off and eat the toppings off of a dominos pizza and leave the crust (my absolute favorite part about pizza)!

This looks like its going to be real simple to throw together or even better batch cook and freeze. Would you recommend freezing just the dough or cook and freeze the entire pizza like a keto delisio?? Then follow the cooking instructions or turn up the heat and cook from frozen?

Hiya carb-loving momma ?? You will seriously LOVE this pizza. Take a look at this recipe and my pizza waffle recipe too. This mozzarella dough can be frozen AFETR baking. The raw egg and melted cheese do not take kindly to freezing. You are going to become THAT mom who makes the best pizza in the neighborhood ??

I am a firm fan of Fathead Pizza but tonight I am making it as garlic bread to go with our pumpkin & coconut soup (also a firm ditchthecarbs recipe favourite). Thanks Libby! Whole family is eating LCHF tonight!

May I ask why or how there are so many calories when the individual ingredients don’t make up that many calories? I am trying to watch calories and carbs, and trying to stay under 1000 a day. Any info would be great, thank you!

Under a thousand? Are you 4 feet and 60 pounds? Any doctor or dietician will tell you it is NOT healthy to keep a diet of under a thousand calories. You will do more harm than good. Your body needs those calories. If you are trying to restrict your calories so drastically as to lose weight, I caution against that. That will actually slow your weight loss. You will starve your body and any food you eat, your body will hold on to because it doesn’t know when it may get fed again! Talk to a doctor please before you set a calorie limit.

OMG I can’t believe some of the comments … nicrowaves / nag nag!!, advertising / nag nag!! … don’t you people appreciate what Libby is doing for you and the rest of us.

I for one really really thank you for all you do and all I can say is please ignore the whingers and know that there are more “Libby Lovers” than these complainers. All I can say to them is dont ditch the carbs … ditch this site … leave the rest of us in peace to enjoy what this great lady is doing and and dont come back okay … bye!!

Thank Anita, the voice of reason. I let them argue it out amongst themselves. Love or hate the microwave, like anything, is a personal choice. And as for the ads? Maybe she would like to donate to those who can’t afford a membership site and my bills that keep this website afloat ?

I tried the garlic bread version-out of this world! It was so good, I liked it better than the homemade garlic bread that I made for my family, and that’s saying a lot, because it’s good, too! How many servings is in one batch of garlic bread? And how many carbs for that? I ate half of the bread, it was soooooo good! Thanks for your recipes!

Wow this is praise indeed!!! The recipe nutrition panel is for the entire recipe, so I haven’t given the usual “per serving” as you might be making bagels, bread or pizza. So simply divide the nutrition by how many slices you made. Now go and enjoy that yummy yummy garlic bread ?

Just mad the pizza rolls, great success! I spread the dough with a mix of home made basil pesto and tomato paste, sprinkled on some chopped up olives and fresh basil leaves, and more mozzarella cheese. Will definitely being whipping these up again and again. I can see them as being really good for packed lunches on day hikes. I used coconut flour for the first time in the pizza dough and it worked very well, which is quite amazing when you think how little coconut flour you add compared to almond flour/meal.

I’m so glad you loved them. And yes perfect for a day hike or packed lunches. Isn’t coconut flour the best? Such a little goes such a long way. I love it so much I wrote an entire post on coconut flour vs almond flour.

I made the garlic bread tonight and it is divine! I made four mini breads from the dough recipe, which are actually pretty filling. I am wondering about freezing some and reheating? My husband has suggested that you could also use the dough to make calzones – sandwich size fold over pizza, which would be great to take for a hiking lunch too. Fantastic ideas with your Fat Head Pizza Dough ??

Yes, after it has been baked is the best way to freeze mozzarella dough. Many people tell me they freeze their cooked pizza bases for a quick ready-meal. Simply defrost, add some toppings, re-heat and enjoy ??

Has anyone successfully made this without a microwave? My machine died and seeing as this was the only recipe I used it for, I didn’t replace it. But every time I try making this in a pot it sticks! Argh!

Hello there, thankfully, I read your comment before trying the recipe. I do not use a microwave and I did it on the stovetop. I used a little x-virgin coconut oil on the surface of the pot I used and also a little on my hands helped with the shaping. Thank you for posting, you saved me a sticky mess! It worked like a charm. ??

Oops, I want to add something: Thank you for this site! I just discovered it a few days ago, when starting keto/low carb again after a two year, 40 pound hiatus. This time its for good. I’ve already lost 4 pounds. My problem has always been not being able to stick to it because of my sweet tooth and love of bread. This site (along with a few others that I’ve found and book marked) will save the day. Thank you so much for the content, and for it being free. I don’t mind the ads, etc., if it means easy, free access to your recipes. And love that you include the nutritional analysis–many other sites don’t. Have I said thank you enough? THANK YOU!!!

Aw bless you Ann for such a lovely moment to leave. Welcome to back low-carb again.’m stolid my recipes are helping you along your journey. You may want to join my free Low Carb Support Group, and my Low Crab Lunch Club. Easy ways to stay on track. Good luck my friend ??

Its probably important to mention that using packaged, pre-shredded mozarella is probably a no no. Most pre-shredded cheeses are mixed with flours and starches to keep the shreds from sticking together, adding carbs and unwanted fillers. Best to grate your own. It really only takes a minute.

I used this recipe for crackers, which would have been wonderful, had I not over salted. I have a tendency to do that. Sigh. I’m having another go at it this weekend. But can’t wait to use this dough in many other applications. Its the first one I’ve tried that didn’t have to go immediately into the trash.

I classify that as a superb result!m No trash can required ?? And yes, I agree about the pre-shredded mozzarella, you have to check labels clearly for their carb content and additives. Luckily the brand I use has neither. Shredding/grating yourself saves $$ too.

Thanks so much for these recipes. Excited to try all 4.

Question…for each of the recipes (the pizza dough, scrolls, bagels and garlic bread) are the directions for 1/4 of the main mozzarella dough recipe?

I was really excited to start the Fathead dough recipe when I noticed that a microwave oven plays an apparently essential role. Mirowave ovens are unsafe, change the molecular makeup of food, can impact health in myriad ways and I am dissapointed that a site dedicated to healthy eating this has not taken into account.

That is such an old myth. Microwaves alter food makeup, nutrients and protein structure just the same way that cooking does. If you choose not to use the microwave, you can easily warm the cheeses together on the stove top, gently mixing so it doesn’t catch and burn. It just takes a little longer, but worth the wait ??

Firstly, thank you for the alternative information about how to do it without microwaving. Secondly, the science proves it is not an old wives tale or myth that microwaves are very dangerous. Please check the links below.

Neither of your links are “science”. Just a load of clever people preying on your paranoia and making money off it.

I actually AM a scientist. Use the microwave and stop trying to sound superior. It makes you sound dumb.

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The Best Healthy Fast Food Options

Fast-food stores are plentiful and fast food has the reputation of being unhealthy, while an increasing number of large chains are adding more nutritious options to their menus.

Sockets that allow more customization of orders tend to have lower calorie or more feeder selections. However, there are currently healthy options on the menu of the largest fast-food chains.

In this article, we'll look at the overall calorie, fat and saturated fat content to find some of the healthiest options that seven big fast-food chains have to offer.

Note, however, that calories and fat are only two aspects of how healthy a meal is fed. If a person eats only fast food, it is not possible to get the necessary nutrients such as vitamins and fiber.

1. Subway

Sandwich with cheese and vegetables

One person can customize Subway sandwiches to choose healthy fillings.

Metro specialize in deli style sandwiches or "sub". As a person can customize every "sub", Subway can be one of the healthiest healthy fast-food chains.

Some of the best sandwich options are on the Subway's Fresh Fit menu. The 6-inch Turkey Breast sandwich with nine wheat bread contains 250 calories and 3 grams of fat, including 0.5 g of saturated fat.

A healthy vegetarian option, Veggie Delite in nine wheat bread. This "bottom" contains only 2 g calories, does not contain 2 g total fat and saturated fat. It also has one of the lowest sodium levels (salt) compared to other sandwiches.

Subway also offers salads that can be a low-calorie alternative to a sandwich. All salads include lettuce, tomatoes, spinach, onions, cucumbers, green peppers and olives.

Fast food and diabetes: Tips and options

Fast food and diabetes: Tips and options

Are you having trouble finding a fast-food option for living with diabetes and occasional treatment? We can help you.

2. Taco Bell

Taco Bell is another great fast-food chain with a variety of healthy options. The ability to personalize each order allows people to choose more vegetable-like nutrients.

According to Taco Bell's website, three-quarters of its menus are under 500 calories. Some of the lowest calorie options are the Fresco menu, which uses regular sauce and cheese instead of vegetable based salsa.

One of the healthiest options is Chicken Soft Taco. Each taco contains about 170 calories, 8 g fat, containing only 3 g of saturated fat.

Bean Burrito is a vegetarian option containing 11 g fat, 380 calories, including 4 g of saturated fat.

3. Chipotle

Vegetable burritos

Vegetarian options are lower in fat than meat options.

Chipotle is a Mexican-style chain that specializes in tacos and burritos. Similar to Subway and Taco Bell, Chipotle allows people to customize their meals to include healthy choices.

Healthy options are burritos or white rice instead of white rice. In a chicken bowl bowl containing fresh tomato salsa and brown rice, there are 415 calories, 13 g fat and 4 g saturated fat.

For a lower calorie, vegetarian option, people can choose a plate of bean curd, brown rice and a sofritas patty with lettuce. It contains 365 calories, 10 g fat and 1.5 g saturated fat. Adding sauce will increase the number of calories.

4. McDonald's

McDonald's had the reputation of being unhealthy, but they recently reaffirmed themselves to offer a variety of fresh and nutritious ingredients. Some of these changes may be cosmetics, while McDonald's has better options.

Fillet-O-Fish contains 390 calories and 4 g of saturated fat from 19 g of total fat. Bacon Ranch Grilled Chicken Salad contains only 320 calories and 6 g of saturated fat from a total of 14 g.

5. Burger King

Burger King is one of the largest burger chains in the United States, but has a limited number of healthy options. But some choices are a little healthier than others.

It contains a normal, simple hamburger, 10 g total fat, 3.5 g saturated fat, and 240 calories. Grilled Chicken Sandwich contains 470 calories, 3.5 g saturated fat and 19 g fat.

BK Veggie Burger can be a healthier option among these examples. Contains 2,5 g of saturated fat, 390 calories and 17 g of fat.

6. Wendy

Baked potato with knife, sour cream and cheese filling on plate

Baked potatoes can be a healthy fast-food option.

Wendy is another common fast-food chain that allows people to personalize their orders to make their choices healthier.

The menu of the chain is not abundant in healthy options, but some meals are able to customize to lower the calorie content.

Salads are also available, and if a person chooses some of the half-size salad choices, they can stay below 500 calories.

With a few vegetarian options at Wendy's, Sour Cream and Chive Baked Potatoes

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