This Best Homemade Keto Bacon Fathead Pizza Dough Recipe is super simple and done in no time, using fathead dough without cream cheese. This Low-Carb, Gluten-Free, Grain-Free, and Diabetic Friendly Keto Pizza Crust is my go-to dough for many recipes.
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Timeline:
00:00 Keto Bacon Fathead Pizza Dough Recipe

Ingredients
Fathead Pizza Crust
200 grams (2 Cups) Shredded Mozzarella
100 grams (1 Cup) Almond Meal
1 Egg
1/2 Tablespoon (5 grams) Garlic Powder
Toppings
3 teaspoons (25 grams) Tomato Paste
80 grams (1/2 Cup) Bacon
80 grams (1/3 Cup) Sliced Tomatoes
100 grams (1 Cup) Shredded​ Mozzarella
25 grams (1/4 Cup) Olives

Instructions
Fathead Dough:

Place a pot on the stove and switch on the medium heat
Once the pot is heated, add shredded mozzarella and let it melt completely using spatula to mix from time to time
When mozzarella has melted fully (check video), add almond meal and garlic powder and knead with spatula until both gets properly incorporated
After you are satisfied with the dough, switch the heat off completely and add egg.
Knead the egg into the dough to incorporate it fully with spatula
Pizza Crust:

Heat up the oven to 200 Celsius or 390 Fahrenheit
Either use the baking pan with Parchment paper or Pizza Stone Plate with a bit of oil.
Using your spatula spread the dough throughout the whole surface in either round or rectangular shape. Make sure the thickness of the crust is even
Using fork, make tiny holes all over the Fathead crust for the dough to bake evenly (check video)
Place it into the oven for 10 minutes
Toppings:

Once the Fathead Crust has been baked spread it first with tomato paste
Add bacon, tomatoes, olives and shredded cheese
Place it back into the oven for another 10 minutes

Notes
Since this recipe requires few steps, I have wrote about each one of them above in the post. I would suggest to go through each step to make sure you get the best ever Keto Bacon Fathead Pizza Dough Recipe
Extra fluffy - add a bit more baking powder
Extra chewy - add a quarter teaspoon of Xanthan gum
Allergic to almonds - try coconut flour instead, but half the amount for the best texture

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