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We’ve been experimenting with different keto dough recipes, trying to find one we really like.
This was a variation on the fathead dough, using melted cheeses and almond flour. I tried the recipe here, but made a couple changes to it. I kept the Parmesan cheese but used mozzarella instead of pepper jack. I also made it in a different order, but after making other fathead doughs, I don’t think that made a difference with this particular recipe.
As far as fathead doughs are concerned, this one was good. I liked the flavor the Parmesan cheese gave the dough. I think the recipe had too much coconut flour in it – but that is because I really don’t like the coconut flavor in savory dishes. (I think the coconut flour blends beautifully with chocolate). It had a really nice texture because of the coconut though.
Next time I make it I will probably try it with all almond flour, and adjust from there if needed.
It was a nice crust you could pick up with your bare hands though – that was really nice.
I topped it with tomato paste, mozzarella cheese, pepperoni, and mushrooms. Since the sauce was plain tomato paste, I sprinkled on a little onion powder, oregano, and hot pepper flakes as well. It was pretty good. We’re making progress.