A savoury, cheesy dough with near endless applications.
Unlike other websites that make you scroll for ten minutes to get to the recipe, I put it right up top for your convenience. We’re making food, not preparing for an exam!
Servings: Makes two large bagels or one pizza base approx 12″ in diameter
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time 25 minutes
- Calories:550 (per bagel/half a pizza)
- Fat: 40g
- Protein: 32g
- Carbs: 9g
- Sugar: 7g
- Fibre: 15g
- 50g grated/shredded mozzarella*
- 35g coconut flour*
- 2 tbsp cream cheese full fat
- 2 eggs medium
- 1 tbsp butter (if more moisture needed)
- 1 tsp baking powder
- Pinch of salt
*Do not use fresh mozzarella, it’s too soft, you want the pre-packaged stuff
*35g is ideal for something firm like a pretzel or a bagel, but for pizza I prefer it to be softer, so I use 25g.
*It is possible to replace flour with two tbsp (roughly one scoop) of protein powder. You will only need one egg as the protein powder is not as dry as coconut flour. This is a way to make the recipe suitable for the carnivore diet too. Bare in mind that this mixture is very runny, so it is best baked in some kind of mold or cake tin.
- Contains dairy
- Contains eggs
- This recipe is quick and simple to make with few ingredients.
- It doesn’t require open flames or sharp objects.
- It may be a little tricky getting the dough into the desired shape, I recommend using a bagel/doughnut tray, or in the case of the pizza, a round lid or cake tin can simplify the task considerably.
- Preheat oven to 200°c and line a baking pan with parchment paper.
- Mix the eggs, coconut flour and baking powder in a small bowl. Feel free to add any other spices at this point, the options are nearly endless. Set bowl aside.
- In a medium bowl, melt mozzarella cheese and cream cheese in microwave for one minute. Stir with a fork. Place back in microwave for another minute. Stir. However if it is starting to brown at the edges, it’s starting to burn, do not heat further. Keep an eye on the cheese during this process, microwaves can vary in power.
- Combine all ingredients in medium bowl until a dough is formed. Dough should be a bit wet and sticky. If too dry, try adding in another egg or more butter. If too moist, add more flour in a teaspoon at a time.
- I wouldn’t recommend halving measurements to make one portion as it is more likely to burn the cheese.
- Divide dough into 2 pieces and place into bagel tray, or roll out each piece into a sausage shape then connect the ends to form a bagel. Dough is easier to work with if hands are wet.
- Place bagels on the parchment paper lined baking sheet. Add sesame or chia seeds if desired. Bake for about 15 minutes or until lightly browned.
Roll dough between two sheets of parchment paper, don’t roll it too thin or it will be too fragile. Remove top parchment and place base in the oven for 10 minutes, remove, add toppings and return to oven for a further 10 minutes.
Often referred to as the “holy grail of keto”, fathead dough is an absolute staple of the ketogenic diet. It can be used to make pizzas, bagels, pie crusts, crackers, pretzels and so much more. I guarantee you will not miss their carbier counterparts, many including myself would go so far as to say the fathead versions are superior. It’s dense and moist and rich and cheesy. What’s not to love?
I did a little digging and it would appear the earliest instance of such a recipe originates from a website called Cooky’s Creations back in 2012 (1). Then the creators of the (recommended) Fathead documentary discovered it and made some adjustments in 2013. This version became the most popular one and this is where it gets its name (2).
The name is rather fitting as it is such a dense dough, you are going to have had your fill with one serving. This is perfect for those doing OMAD, many find it hard to consume enough calories in one sitting, but fathead dough makes it easier and that fat will keep you feeling full and fuel your body for hours.
I find it fascinating to trace the evolution of this dough, I can see where the predecessors made adjustments and I can imagine what the results might have been. Most people tend to use almond flour, I have always preferred coconut flour, not only do I prefer the taste and smell, but you don’t need to use nearly as much. It’s like a flour concentrate, generally speaking you will only use a quarter of what you would with almond flour. Some people find it too unpredictable or too dry, but because it was all I had access to when I began baking, I just had to learn to work with it and that patience paid off. If this is your first time using it, this is a great beginner recipe.
Most of my recipes will have a footnotes section linking to other similar recipes. I like to take a comparative study approach to baking. It’s a fine science, use the wrong ingredient or use the wrong quantity and you may have just wasted your time and money. I want to minimise your chances of failure as much as possible, so feel free to compare and contrast recipes and draw your own conclusions. For example, many of my references use almond flour, this may be something you are interested in.
That said, this is a recipe that I make all the time to the point that I know it by heart, which is why I decided to make it my first recipe on my website. I can safely say it’s a fool-proof recipe at this point. However, should you have any questions or comments, please share them here.
- 1. Cooky’s Creations: http://cookyscreations.blogspot.com/2012/06/holy-grail-of-ketolow-carb-pizza-crust.html
- 2. Fat Head: http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/
- Ditch the Carbs: https://www.ditchthecarbs.com/fat-head-pizza/
- I include this link because there is a video showing how the dough is made, as well as providing a variety of uses for the dough.
- Low Carb Yum: https://lowcarbyum.com/low-carb-bagels-fat-head-dough/
- Another good source of information