BASIC FATHEAD DOUGH
Fathead dough is quite popular among low carb and keto folks.
Here is a bit of background information on the popular fathead dough. In 2009 Tom Naughton released his documentary called Fathead.The name Fathead comes as our brain is made mostly of fat so we all are basically fatheads.
For his documentary he was eating a high fat, fast food diet for almost a month. He ate about 100g carbs a day, which is considered low carb. During his experiment he lost a few lbs and lowered his colesterol, which proofed his point, that you can eat fast food in moderation without getting fat. Naughton then went on to eat a balanced low carb/ keto diet and lost even more weight and improved his health.
On his blog, Tom shared the original fathead dough recipe and people love it. Here is his version https://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/
When I made fathead dough the very first time it went all wrong and I couldn’t really work with the sticky mess I had created. Now that I’ve made it quite a few times, I learned a few tricks on how to get the best results.
You can use either pre grated mozzarella, a mozzarella block or soft mozzarella. I have tried all variations. I prefer to just grate the mozzarella block as it contains less carbs then grated mozzarella. Grated mozzarella is coated in potato starch to prevent it from sticking together in the package. It’s only a small amount but it does add up. 100g grated mozzarella can contain anything from 1.2g carbs to 5.5g carbs. So we can safe a great amount of carbohydrates by simply grating our own cheese.
You can use fathead dough for so many different recipes. I use it for pizza crust, pull apart rolls, buns, bread sticks, crackers, hot pockets, bagels and so on.
TIPS ON MAKING FATHEAD DOUGH
This is my go to recipe and as I have already mentioned, I like to grate my own mozzarella, to reduce the carb count of the recipe. I mostly use a block of 250g mozzarella and grate it by hand. You can grate larger amounts of mozzarella at once, measure 250g portions and freeze the cheese in freezer bags.
I use organic extra fine almond flour for this recipe. This flour is a lot finer then regular almond flour, it also is defatted. That means some of the almond oil has been removed in the refining process. If you can not find this type of almond flour you can use regular almond flour or blanched ground almonds but your dough might be slightly softer and more difficult to work with. You can add an extra 1/4 cup of almond flour/ground almonds to the recipe, to give stability to the dough.
The dough can be really hot and slightly sticky. To make the dough easier to work with, let the dough rest for a few minutes before kneading it. This allows the cheese to cool down a little and harden a wee bit, resulting in a nice smooth dough that’s not too sticky or too hot.
The dough will stick to your rolling pin if you try roll it out just like that. It’s best to roll it our between two pieces of parchment paper or a silicone baking mat and a piece of parchment paper. This prevents it from sticking to your rolling pin and messing up your work surface.
In the following step by step instructions you can see exactly how I make fathead dough.
STEP BY STEP
STEP 1. ADD MOZZARELLA TO A BOWL AND MICROWAVE FOR A MINUTE
STEP 2: ADD CREAM CHEESE TO THE MOZZARELLA
STEP 3: MICROWAVE UNTIL MELTED
STEP 4: ADD EGG, BAKING POWDER AND ALMOND FLOUR
STEP 5: KNEAD INTO A SMOOTH DOUGH
STEP 6: ROLL OUT BETWEEN BAKING PAPER OR USE ACCORDING TO YOUR NEEDS
HOW TO MAKE FAT HEAD DOUGH
Basic Fathead Dough
- 2 1/2 cup shredded mozzarella
- 1 tbsp cream cheese
- 1 egg
- 1 tbsp baking powder
- 1/2 cup extra fine almond flour.
- Melt mozzarella and cream cheese in a microwave.
- Add egg, baking powder and almond flour.
- Use a fork or spoon to mix everything together.
- Wait a few minutes so the cheese can cool down and firm up a bit before you knead the dough.
- Knead until you have a smooth dough.
- You can roll the dough out between baking paper, to prevent it sticking on your rolling pin or you can turn it into bread sticks, bread rolls, bagels or roll it out really thin and cut out crackers.
- For pizza crust I would bake the dough till crisp, before adding any toppings.
5g net carbs,
14g total carbs,
179.1mg Cholesterol *1 1/2 cup mozzarella equals 250g mozzarella, 1/2cup almond flour equals 50g of almond flour
I always try to provide the correct nutritional information for each of my recipes. Please note that the nutritional value may vary for you, depending on the use of different brands and ingredients. Please calculate the nutritional value with the ingredients you use at home, to archive accurate nutritional information.
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