Fathead Pizza Base

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Pizza is the most famous use for Fathead. And it tastes even better than regular pizza! I use Fathead pizza as a treat, because once you add your toppings it can become quite a high carb meal if you eat too much. I like to make sure there are plenty of fats included on my pizza like sour cream on the base and sliced avocado on top.

You can make a pile of Fathead pizza bases like in the photo here and then store them in the freezer for whenever you like. It’s a brilliant time saver and great for nights when you need to get dinner made quickly. Just defrost a base, top with whatever you have on hand and bake. I wrap my bases well in foil and then in cling wrap. I’ve had low carb breads get freezer burn very quickly if not well wrapped and plastic alone never seems to do the trick.

Grab the recipe for the Fathead dough, then follow the instructions below to make your base!

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5 from 1 vote

Fathead Pizza Base

A completely grain free, gluten free and sugar free pizza base that can be adapted to suit any type of pizza you prefer.

Course Dinner, Lunch, Main Course

Cuisine Australian, Diabetic Friendly, Gluten Free, Grain Free, Italian, Keto, LCHF, Low Carb, Nut Free, Sugar Free, Vegetarian

Keyword cheese dough, fathead dough, fathead pastry, fathead pizza, fathead pizza base, gluten free pizza, grain free pizza, keto pizza, lchf pizza, low carb nikki, low carb pizza, low carb pizza base, mozzarella dough

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 1 base

Ingredients

• 1 quantity Fathead dough
• salt to taste and chosen herbs/spices
• chosen sauces such as tomato paste, sour cream, pesto, white cheese sauce etc.
• chosen toppings my favourite combo at the moment is shredded chicken, bacon, mushroom, red onion and avocado
• chosen cheeses to top

Instructions

• Make Fathead dough according to recipe, making sure to add salt and your chosen herbs/spices. Roll your dough out thinly into a circle shape. It won't be perfect but try to get it as neat as you can.
• Once your dough is rolled out, pull off the top sheet of baking paper and fold in the edges about 1cm/2.5'' inwards, to form a little crust all around your dough. Not only does this look nice but it will keep the edges from burning. Prick base with a fork all over.
• Slide the baking sheet with the pizza base onto a pizza tray or similar. Bake at 200°C for about 5 minutes. Check and if not quite golden and ready do another 2-4 minutes. Watch it carefully because it's very easy to overdo it and it can burn quickly.
• Carefully lift the pizza base a little and have a look at the bottom. If it's already nicely browned then take out your base. If not, then flip the base and bake on the other side for approximately 2-4 minutes. Again, watch it carefully, over temps vary. Set timers to make sure you don't forget it.
• Once the base is done, pull it out and either top and bake again until cheese is melted and golden brown (about 5 minutes) or cool and wrap for the fridge or freezer. If you're using a defrosted base, just top and bake the same way as a fresh base.
  

Notes

Nutritional info will vary depending on your chosen spices, sauces and toppings, as well as whether you make your base with coconut flour or almond flour.

Nutritional info for the bases both with coconut flour and almond flour is included at the bottom of the Fathead dough recipe. These are the values for 1 whole base.