The Best Fathead Dough Pizza (Gluten-Free, Low-Carb & Minimalist Approved)
Gluten-Free Fathead Dough Pizza
If you have ever tried fathead dough and thought, “This is good, something feels missing,” this recipe changes everything.
This next-level fathead dough pizza crust is gluten-free, low-carb, and deeply satisfying. It bakes crispy on the outside, stays tender in the middle, and uses simple ingredients that respect both your body and your time.
The secret is mascarpone cheese.
Once you try it, there is no going back.
What Is Fathead Dough? A Brief History
Fathead dough gained popularity after the 2009 documentary “Fat Head,” directed by Tom Naughton. The film challenged the low-fat narrative and highlighted how traditional fats support metabolic health. Home cooks and low-carb communities adapted the concept into a simple dough made from melted cheese, eggs, and low-carb flour alternatives.
You can explore the original inspiration and background here:
👉 Original Fathead Dough Recipe
Since then, fathead dough has become a staple for anyone avoiding gluten, grains, or blood sugar spikes, especially those embracing keto, low-carb, or minimalist real-food living.
Why This Fathead Dough Recipe Is Different
Most fathead dough recipes rely on cream cheese, which works and produces a dense, tangy crust.
This version uses mascarpone cheese to create a noticeably better texture and flavor.
Mascarpone vs. Cream Cheese
Mascarpone Cheese
Made with cream rather than milk
Naturally sweeter and more delicate
Higher fat with a smoother texture
Creates a lighter, more authentic pizza crust
Cream Cheese
More tangy and dense
Heavier mouthfeel
Produces a thicker crust
After testing both options, mascarpone delivered the best tasting crust with a more traditional Italian-style feel while staying gluten free and low carb.
Fathead Dough Pizza with Mascarpone Cheese
Servings: 2
Yield: 1 medium pizza (8–10 inches)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Dietary: Gluten free, low carb, grain free
Ingredients
Pizza Crust
1 ½ cups shredded mozzarella cheese
2 tablespoons mascarpone cheese
(Full-fat cream cheese may be substituted)1 large egg
¼ cup coconut flour
1 teaspoon Tuscan or Italian herbs
Optional pinch of sea salt
Cheese Pizza Base
¼ cup tomato sauce
½ to ¾ cup shredded mozzarella cheese
Instructions
Preheat oven to 450°F. Line a baking sheet or pizza stone with parchment paper.
Melt mozzarella and mascarpone in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Stir in the egg, coconut flour, herbs, and salt until a soft dough forms.
Press dough into an 8 to 10 inch pizza round on parchment paper.
Poke holes across the surface using a fork to prevent bubbling.
Bake for 10 minutes until lightly golden and set.
Remove from oven, spread tomato sauce evenly, and top with shredded mozzarella.
Return to oven and bake for another 10 minutes until cheese is melted and bubbling.
For a crisp pizza oven style finish, broil for up to 1 minute while watching closely.
Optional Toppings
Add toppings after the cheese base before the final bake:
Fresh basil
Pepperoni or prosciutto
Sausage
Meatballs
Ham & Pineapple
Mushrooms
Olives
Red onion
Peppers
Substitute BBQ or Alfredo sauce for tomato sauce
Add arugula or fresh greens after baking. The possibilities using the Fathead dough base recipe are truly endless in creating the gluten-free pizza of your dreams.
Frequently Asked Questions
Can I substitute cream cheese for mascarpone in fathead dough?
Yes. Full-fat cream cheese may be used in equal amounts. The crust will be slightly denser and more tangy. Mascarpone creates a lighter texture and smoother flavor, which is why it is recommended for best results.
Does fathead dough taste like cheese?
When baked properly, fathead dough does not taste overly cheesy. The herbs and tomato sauce balance the flavor, creating a crust that tastes savory and familiar rather than like melted cheese.
Is fathead dough keto friendly?
Fathead dough is commonly used in ketogenic and low-carb diets. This recipe uses coconut flour, which increases fiber and slightly raises carbohydrates compared to almond flour. Net carbohydrates remain low and suitable for many low-carb lifestyles.
Can I make this fathead dough ahead of time?
Yes. The dough can be prepared and stored in the refrigerator for up to 24 hours before baking. Allow it to come to room temperature before shaping for easier handling.
Why do I need to poke holes in the dough?
Poking holes prevents air pockets from forming during baking. This step ensures even cooking and helps the crust stay flat and crisp.
Can I freeze fathead dough pizza crust?
Yes. Pre-bake the crust, allow it to cool completely, then wrap tightly and freeze for up to 2 months. Bake directly from frozen at 425°F until heated through and toppings are melted.
What is the best way to reheat fathead dough pizza?
For best texture, reheat in a 400°F oven for 5 to 7 minutes. Avoid microwaving, as it softens the crust.
Can I make this recipe dairy free?
Fathead dough relies on cheese for structure, so dairy-free substitutions will not yield the same result. This recipe is best enjoyed as written.
Why is coconut flour used instead of almond flour?
Coconut flour is used in this recipe because it supports gluten free eating without relying on tree nut flours. While coconut is commonly grouped with tree nuts for food labeling purposes, it is not classified as a biological tree nut. Coconut is technically a drupe, which places it in a different botanical category than almonds, walnuts, or cashews.
According to the American Academy of Allergy, Asthma, and Immunology, coconut allergy is relatively rare, and most individuals with tree nut allergies can tolerate coconut safely. You can review their clinical guidance here:
👉”Although the Food and Drug Administration labels coconut as a tree nut, the vast majority of tree nut-allergic individuals also tolerate coconut without difficulty, since coconut is not truly a nut, but rather a fruit. Nutmeg, water chestnut, butternut squash and shea nuts are not tree nuts (the term “nut” does not always indicate a tree nut) and are generally well tolerated by tree nut-allergic individuals. All individuals with tree nut allergy should discuss these specific dietary considerations with an allergist familiar in the management of food allergy.”
Many people with celiac disease or gluten intolerance also experience sensitivities or allergic reactions to tree nuts. For this reason, Living Well Minimalist recipes intentionally avoid tree nut flours such as almond flour and do not include tree nut-based ingredients. Coconut flour offers a practical alternative that supports accessibility for those navigating both gluten intolerance and tree nut avoidance.
From a cooking perspective, coconut flour is highly absorbent, meaning only a small amount is needed. It adds fiber, creates structure, and helps keep the dough light while maintaining a grain free and gluten free profile.
As with any ingredient, individual tolerance varies. Always consult a qualified healthcare professional if you have food allergies or medical concerns.
Estimated Nutrition Information
(Per serving, based on 2 servings per pizza)
Calories: ~520 kcal
Protein: ~28 g
Fat: ~40 g
Total Carbohydrates: ~14 g
Fiber: ~6 g
Net Carbohydrates: ~8 g
Macros will vary depending on cheese brands, tomato sauce, toppings, and portion size.
Nutrition Disclaimer
This recipe includes estimated nutritional values for informational purposes only. Nutrition calculations are approximate and should not replace professional medical or dietary advice. Always consult a qualified healthcare provider or registered dietitian for personalized guidance.
Why This Recipe Fits the Living Well Minimalist Lifestyle
This pizza supports nourishment without complexity:
Gluten free and grain free
Low carb and blood sugar supportive
Made with real, whole ingredients
Simple enough for everyday cooking
Satisfying without restriction
This recipe prioritizes ease, pleasure, and simplicity.
At Living Well Minimalist, food is meant to feel grounding and supportive. This fathead dough pizza shows that gluten free eating can be simple, flavorful, and satisfying without reliance on ultra-processed substitutes.
This is real food pizza made better.
✨ Eat simply. Live fully. Nourished & Aligned✨
Nevada Gray-Founder Living Well Minimalist
Living Well Minimalist was created by Nevada Gray, a wellness-minded educator with a background in health, nutrition, fitness, reiki, and astrology. Her work brings together gluten-free real food recipes, simple living, and intentional self-development to support nourishment, clarity, and alignment in everyday life.
Living Well Minimalist: Nourished & Aligned