Fathead Pizza Dough Recipe

I’m always looking for ways to make family gatherings feel special without a lot of extra work. This roasted garlic and herb stuffed fathead pizza dough recipe transforms basic pizza night into a savory, shareable appetizer or side dish. The secret is the combination of buttery fathead dough and a creamy, aromatic filling that bakes up golden brown and gooey in the center. It’s the perfect comfort food for a casual gathering or a cozy family meal, making it an excellent high-protein snack or easy dinner idea.

Ingredients

• Low-Moisture Part-Skim Mozzarella Cheese (150g / 5.3 oz): Use shredded cheese, preferably low-moisture part-skim, to ensure the dough melts properly and isn’t too watery. Avoid fresh mozzarella or pre-shredded varieties with anti-caking agents, as they can alter the dough texture.
• Full-Fat Cream Cheese (55g / 2 oz for dough; 115g / 4 oz for filling): You will need a total of 170g (6 oz) of full-fat brick cream cheese, softened to room temperature for easier mixing, both for the dough base and the filling.
• Super-Fine Blanched Almond Flour (95g / ¾ cup): Measure out super-fine blanched almond flour for the best results and a smooth texture. This ingredient replaces traditional wheat flour to keep the fathead pizza dough recipe low-carb and gluten-free.
• Large Egg (1 large): Use one large egg to bind the dough ingredients together and add structure, preventing a crumbly texture. Ensure the egg is at room temperature to help it integrate smoothly into the warm cheese mixture.
• Seasoning and Herbs: Gather ½ teaspoon onion powder and ¼ teaspoon fine sea salt for the dough. For the filling, you’ll need 2 tablespoons olive oil, ½ teaspoon black pepper, 2 tablespoons finely chopped fresh parsley, and 1 tablespoon finely chopped fresh chives. Optionally, keep a pinch of red pepper flakes and extra parsley ready for garnishing.
• Garlic (3 heads): You will need three heads of fresh garlic for roasting. Look for plump, healthy-looking garlic heads to ensure good flavor when roasted.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the Roasted Garlic: Preheat your oven to 190°C (375°F) for both roasting the garlic and baking the dough later. Slice the tops off the three heads of garlic, drizzle them with olive oil, and wrap them tightly in aluminum foil. Roast for 40-45 minutes until the cloves are very soft and golden brown; let cool slightly before squeezing the pulp into a bowl and mashing it with a fork.
2. Melt the Dough Base: Combine 150g (5.3 oz) shredded mozzarella and 55g (2 oz) cream cheese in a microwave-safe bowl. Microwave on high for 60-90 seconds, stirring halfway through, until the cheeses are fully melted, smooth, and very pliable. The goal is a stretchy, cohesive mixture; do not overheat or let it become oily.
3. Form the Fathead Pizza Dough: Add the 95g (¾ cup) almond flour, large egg, onion powder, and ¼ teaspoon fine sea salt to the melted cheese mixture. Mix vigorously with a sturdy spatula or your hands until a cohesive, smooth dough forms; it should be slightly sticky but manageable. I find it easiest to work this fathead pizza dough by hand for the last minute to ensure everything is fully incorporated. If the dough is too sticky to handle, dust your hands lightly with extra almond flour, but avoid adding too much, as it will dry out the dough.
4. Roll Out the Dough: Place the finished fathead pizza dough on a sheet of parchment paper and top with another sheet of parchment paper. Roll the dough into a rectangle approximately 25 x 35 cm (10 x 14 inches) and about 5 mm (¼ inch) thick; ensure the thickness is even for consistent baking. Carefully peel off the top parchment paper and prepare for filling.
5. Prepare the Cream Cheese Filling: In a separate small bowl, combine the remaining 115g (4 oz) softened cream cheese with the previously mashed roasted garlic. Add the 2 tablespoons chopped fresh parsley, 1 tablespoon chopped chives, and ½ teaspoon black pepper, mixing until smooth and creamy.
6. Fill, Fold, and Seal: Spread the roasted garlic and herb cream cheese mixture evenly over one half of the rolled-out dough rectangle, leaving a small border around the edges. Gently fold the other half of the dough over the filling, creating a large, stuffed rectangle. Press firmly along the edges to seal the filling completely, using a fork to crimp the edges if desired for a decorative seal.
7. Bake to Golden Perfection: Carefully slide the dough rectangle (still on the parchment paper) onto a baking sheet. Bake for 18-22 minutes, or until the crust is golden brown and the edges are slightly crisp; monitor carefully to avoid over-browning.
8. Cool and Serve: Remove from the oven and let cool on the baking sheet for 5-10 minutes before slicing. Cooling time is essential to allow the cream cheese filling to set properly and prevent it from melting out or creating a soggy texture when sliced. Slice into squares or rectangles and serve immediately, garnished with fresh parsley and red pepper flakes.

Tips for Working with Fathead Dough

Working with fathead dough is different from traditional wheat dough, but it’s easy once you understand its quirks. These tips help manage the texture and ensure a perfect result every time for your stuffed fathead pizza dough recipe.

• Temperature is Key: Fathead dough stiffens as it cools, making it difficult to roll out. Work quickly after mixing and roll it out while it is still warm and pliable.
• Parchment Paper is Your Best Friend: Always roll fathead dough between two sheets of parchment paper. This prevents sticking and makes it easy to transfer to the baking sheet.
• Grease Hands if Necessary: If the dough is still too sticky to handle, lightly grease your hands with olive oil or spray oil rather than adding excess almond flour, which can dry out the final product.
• Patching Cracks: Because fathead dough lacks gluten, it can crack when rolled or folded. If cracks appear, simply press them back together with your fingers before baking.

Perfect Pairings and Serving Suggestions

This stuffed fathead pizza dough recipe is rich enough to serve alone, but it pairs beautifully with other items for a complete meal. It’s a versatile appetizer for any family-friendly meal plan.

• Dipping Sauces: Serve this stuffed fathead bread warm with a side of sugar-free marinara sauce, ranch dressing, or a creamy garlic aioli for dipping.
• Soup and Salad Pairing: This savory bread makes an excellent accompaniment to a light green salad or a hearty bowl of tomato basil soup.
• Appetizer Board: Arrange the sliced pieces on a rustic wooden board alongside olives, cured meats, and cherry tomatoes for a sophisticated-looking appetizer spread.

Make-Ahead and Storage Tips

This recipe makes great leftovers and is easy to prep ahead for quick meals or healthy eating.

• Making Ahead: Prepare the dough and filling separately. Store the dough in an airtight container in the fridge for up to 3 days; bring to room temperature or microwave briefly to soften before rolling. Store the filling in the fridge for up to 2 days.
• Storing Leftovers: Store leftover slices in an airtight container in the refrigerator for up to 3 days.
• Reheating Instructions: The best way to reheat leftovers is in the oven or air fryer at 180°C (350°F) for 5-10 minutes to restore crispiness to the crust. Avoid microwaving, which can make the crust rubbery.

FAQs

Is this recipe keto or low-carb?

Yes, this recipe is inherently low-carb, as it uses almond flour instead of traditional high-carb wheat flour. This makes the fathead pizza dough recipe suitable for keto and gluten-free diets.

Can I substitute the almond flour?

No, almond flour is essential for the structure and flavor profile of this specific fathead dough recipe. Substituting with coconut flour or another type of flour will change the texture and ratios significantly.

Why did my dough turn out greasy?

This happens if you overcook the cheese mixture in the microwave or if you use high-moisture mozzarella. Ensure you melt just until pliable and use low-moisture part-skim cheese when making your fathead dough.

Can I freeze the fathead dough?

Yes, you can freeze the raw dough after step 3 by wrapping it tightly in plastic wrap and freezing for up to 2 months. Thaw completely in the fridge before proceeding with the rolling and filling steps.

What other fillings work well?

While this recipe uses roasted garlic and herbs, you can substitute other savory fillings like pepperoni and mozzarella, spinach and artichoke, or a blend of provolone and sun-dried tomatoes. I find a mix of finely chopped olives and feta also pairs perfectly with this fathead pizza dough recipe.

Why do I need to let it cool before slicing?

Allowing the stuffed bread to cool for 5-10 minutes ensures the cream cheese filling sets properly and prevents it from melting out or creating a soggy texture when sliced.

Conclusion

This roasted garlic and herb stuffed fathead pizza dough recipe is a true game-changer for anyone wanting a delicious, satisfying, low-carb treat. Save this recipe on Pinterest for your next family night and impress everyone with this amazing fathead recipe!

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