Fathead Pizza Crust (Ketogenic, THM:S, Grain Free, Low Carb)
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Cook time: 
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Serves: 2 crusts
  • 0.75 cups Almond Flour
  • 2 t Baking Soda
  • 1.25 cup Shredded Mozzarella Cheese
  • 1 oz Cream Cheese
  • 1 lg. Egg
  1. Preheat oven to 400 and line 2 pizza crusts baking sheets (or large, regular baking sheets) with parchment paper. Mix the almond flour and baking soda in a bowl and set aside.
  2. Place the Mozzarella Cheese and cream cheese in a bowl and microwave for 2 minutes, stirring halfway through, until the cheese is completely melted.
  3. Add the almond flour mixture and egg to the melted cheese and use your hands to combine all the ingredients until thoroughly combined. The dough will be very sticky and warm (be careful) but it's important to mix it quickly while still hot. Be sure the dough is mixed really well.
  4. Divide the dough into 2 even parts, and roll each part out into a pizza crust on your parchment paper.
  5. Baked at 400 for 10-14 minutes, until the crust is brown. Then, store in the refrigerator for up to a week, or in the freezer, wrapped in press 'n seal, for several months. When you're ready to make the pizza, defrost a crust, top with your favorite pizza toppings, and then bake for 7-8 minutes at 400 & enjoy!
Recipe by Fit Mom Journey at https://fitmomjourney.com/fathead-pizza-crust-ketogenic-thms-grain-free-low-carb/