High Fibre Keto Fathead Pizza Crust. 4g carbs per 1/4 serving.
This isn’t just any ordinary keto pizza crust. It’s an incredible keto pizza crust, because you’ll feel like you’re eating REAL pizza. And the great thing is that although a quarter many seem like a meagre portion, it is actually so much more satiating that a ‘normal’ pizza base, that you won’t be able to eat more than that. Once you’ve added your toppings, of course.
That is, unless you’re ketohusband. He can eat half a pizza made with this crust. I have no idea how men manage to eat so much. Oh well, still only 8g carbs. Waaaay within keto parameters, even with loads of toppings.
How to Make High Fibre Keto Fathead Pizza Crust in minutes.
The High Fibre Keto Fathead Pizza Crust is made using the classic fathead method. After melting mozzarella with a bit of cream cheese, your incorporate an egg, then add a pinch of salt and flour. Once kneaded, it is spread out to match the shape of your pizza tray and then baked blind, before adding toppings and baking for a few more minutes.
That’s all it is. The big difference is in the type of flour used. I tried coconut flour – like eating cardboard. I tried almond flour – like eating cake. So I made it my mission long ago to find better low-carb options that delivered the closest taste and texture to a real pizza experience.
Fiberflour is one of my newest discoveries and what I’ve used to create this crust. It is finally available on Amazon.com, so grab yours (UK option HERE). The only down-side is that it’s NOT gluten-free, as it contains wheat gluten and wheat fibre. It also has a few more carbs compared to coconut or almond flour. But the final result prevails, as far as I’m concerned. I’d rather eat a pizza I enjoy, then eat something I don’t, just to save on a couple of carbs.
If you can’t get hold of fiberflour for whatever reason, you can always make my lupin crust instead. Just as delicious and easy. Click HERE for the recipe.
Is the High Fibre Keto Fathead Pizza Crust ‘Keto-Approved’?
The beauty of keto is that you can adjust your food choices to fit your macros. There are no specific foods you must stick to or avoid eating, as in other ‘diets’. I know many people stress about whether something is ‘keto-approved’ or not. Social media groups are full of posts with pictures of foods alongside the question: “Is this keto?”. To which many respond with ‘yes’ or ‘no’ , depending on their personal opinion. Utter nonsense. There is ZERO scientific evidence to support this rubbish.
The key is in maintaining the metabolic fat-burning process by keeping overall carbs below a given limit. Food lists exist to provide a guide to which foods are low in carbs and which are medium or high-carb. They are NOT exclusive lists. Common sense should prevail. I’m obviously not going to eat a baked potato, but if I fancy a slice of watermelon, or a few cherries, I’ll eat them, then I’ll adjust what else I eat for the day. QUANTITY and NET CARBS should be the focus, not ‘keto food lists’.
The fiberflour I used in this recipe contains oat bran, wheat starch, oat fibre, alongside other, high fibre and health-promoting ingredients. Do those ingredients make it non-keto? Of course not. Quite the contrary! 100g has 16g net carbs. Way less than ordinary flour and just a bit more than my beloved lupin flour, or coconut flour. THERE’S NO LOGICAL REASON TO CONSIDER IT NON-KETO.
What makes more sense is to increase natural fibre (for healthy gut microbiota) and aim for natural and unadulterated food options, rather than opt for cheap, trashy, processed junk food that contain very few (if any) nutrients. But that’s to do with making healthy choices in general. Nothing to do with the keto lifestyle.
Forget ‘keto-approved’ nonsense and love life.
- Yield: 4 servings
- Serving: 4
- Calories: 238
- Fat: 13.5g
- Net Carbs: 4g
- Protein: 17g
- pre-heat oven to 200C static.
- lightly beat egg with a fork, stir in salt and set aside.
- cut the mozzarella into chunks and process it in a food mixer for a few seconds until it turns to coarse crumbs, then transfer it to a large mixing bowl.
- add cream cheese to the mozzarella crumbs, and microwave on full power (1000W) for 1 minute or until it has melted and turned gloopy (it may take less or more time depending on microwave power and you may need to stir half-way through).
- stir the melted cheese to cool it down a little, then add beaten egg, stirring vigorously - it will look like scrambled eggs at this point.
- add fiberflour plus coconut flour, and mix well, using a fork - it will be sticky initially but will quickly become too hard for the fork; at that point, start kneading by hand and continue fo a few minutes until you have a soft dough-like consistency that isn't wet (add a little coconut flour if too wet, or a bit of water if too dry).
- dust a silicone pastry mat or parchment paper, with coconut flour, place the dough in the middle and flatten it a little with the palm of your hand; sprinkle some more coconut flour over the dough, cover with cling film (or parchment paper) and start rolling it outwards from the centre, shaping it according to your baking tray; I find a mini silicone rolling pin works best.
- now cut a sheet of parchment paper to fit your pizza, place it over the dough and flip the whole thing over, then slide paper and dough over your pizza baking tray.
- poke the whole surface with a fork and bake for 15-17 minutes or until golden brown and crispy.
- let it cool down completely, then add your favourite toppings and bake at 220C static for a few minutes.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
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