Crispy fathead pizza dough (Printer-Friendly Version)

# What You'll Need:

→ Pizza Crust

01 - 2 cups shredded mozzarella cheese
02 - 1 oz cream cheese (about 2 tablespoons)
03 - 1 cup almond flour
04 - 1 egg
05 - 1 teaspoon baking powder
06 - 1 teaspoon Italian seasoning (optional)
07 - 1 teaspoon garlic powder (optional)

→ Optional Toppings

08 - Cheese options: shredded mozzarella, fresh mozzarella, parmesan, feta
09 - Protein options: chicken, beef, pepperoni, turkey
10 - Vegetable options: onion, bell pepper, jalapeño, olives, spinach
11 - Sauce options: sugar-free tomato sauce, olive oil, ranch, blue cheese, buffalo sauce
12 - Finishing touches: grated parmesan, crushed red pepper flakes, fresh herbs

# Let's Cook!:

01 - Get your oven nice and hot by preheating to 450°F (232°C). This high heat helps create a crispy crust.
02 - In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 45 seconds until melted and gooey. The cheese should be soft enough to stir but not completely liquid.
03 - Add the egg, almond flour, baking powder, Italian seasoning, and garlic powder to the melted cheese. Mix everything together with a spoon until well combined. It'll take some muscle - the dough gets thick as the cheese cools!
04 - Place the dough on a large piece of parchment paper and cover with another sheet of parchment. Use a rolling pin to flatten the dough to about ¼ inch thickness. Remove the top parchment and shape the edges with your hands if you want a prettier crust.
05 - Slide the crust (still on the bottom parchment paper) onto a baking sheet or pizza stone. Bake for 10 minutes until it starts to turn golden. This step ensures your crust will be crispy, not soggy.
06 - Remove the pre-baked crust from the oven (keep the oven on!). Now's the fun part - add your favorite sauce, cheese, meats, veggies, and any other toppings you love. Just remember that for keto, you'll want to use sugar-free sauce options.
07 - Return your topped pizza to the oven and bake for another 5-8 minutes until the cheese is melted, bubbly and starting to get those delicious browned spots.

# Recipe Notes:

01 - This keto-friendly crust has only 3g net carbs per slice
02 - The dough can be made ahead and stored in the refrigerator for up to 3 days
03 - For an extra crispy crust, flip it over after the initial 10 minutes of baking before adding toppings
04 - Fathead dough can also be used to make breadsticks, calzones or bagels

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