Fathead Dough Food Processor
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Keto Wonder Dough
Fathead Dough is truly the gift that keeps on giving. The origins of this dough stem from a movie by the same name. The director’s brother’s oldest son tweaked a recipe he found to create this wonderous Fathead Dough.
It really is amazing that this dough can be used in so many keto/low carb recipe variations. From savory to sweet, Fathead Dough is the gift that keeps on giving.
Just like everyone else, I made my first Fathead pizza and was forever hooked. It started me thinking of all the things I could make with Fathead Dough and realized there were no limits.
However, I have found that the original method of mixing all the ingredients by hand to be super unpleasant.
I’m all about making things easier in the kitchen. While my food processor is about a hundred pounds of dead weight, I have found that tapping into the power of this machine makes making Fathead Dough a breeze.
By making this dough in a food processor I have taken all the hard work out of the equation.
Now I make Fathead Dough in large batches in the food processor so I can use for several recipes at one time.
The original recipe starts with melting the two cheeses (mozzarella and cream cheese) in the microwave in 30 second increments. Stir the cheeses in between melting time as to evenly melt.
Using the large blade in the food processor, place the fully melted cheese into the bowl of the food processor.
Oat Fiber or Psyllium Husk
One of those new ingredients that keeps popping up for me in Keto baking is oat fiber. The number one thing to know is that it’s NOT oat flour. Oat fiber is only the hull (skin) of the oat. The oat fiber is indigestible and has no carbs. This outer skin of the oat is ground into a fine powder.
Oat fiber is not always readily available at your local supermarket. Psyllium husk is a good substitute for the Oat Fiber, as Psyllium husk is the outer husk of seeds. It is similar in that it adds fiber, texture and is keto friendly.
The dry ingredients for Fathead Dough will go directly into the food processor right on top of the melted cheese.
Once you have gotten the dough started you may want to take the lid off and scrape down the sides of the bowl. Replace and secure the lid.
Food Processor Time
If your food processor has a “dough” setting use that. If not, simply turn your food processor on for 20-60 seconds, or until the Fathead dough forms into a ball.
Remove the lid again and carefully scrape the sides of the bowl. Also, carefully remove the dough and the blade of the food processor.
You want to make sure to get every little bit of the dough out of the bowl.
Chill Time (optional)
Place the Fathead Dough on a piece of plastic wrap. Form a ball and wrap the dough to tightly cover in the shape of a ball or fat disk.
I like to do this step to help with the stickiness of the dough. Once chilled the cheese in the dough becomes less sticky as it sits with the dry ingredients.
I also like to do this step because I usually triple this recipe. I keep the balls of dough in my fridge to use for many recipes and it’s really nice to have on hand.
Uses for Fathead Dough
The original recipe for Fathead Dough was simply just for pizza. However, this dough has become the base for so many recipes.
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Fathead Dough Food Processor
- In microwave safe bowl place mozzarella cheese and cream cheese. Microwave for 60 seconds on high. Take out and stir. Microwave again for 60 seconds, then stir again. Depending on your microwave you will may need an additional 30-60 seconds until all the cheese is melted and combined.
- Add the melted cheese to the food processor. Place all dry ingredients in the food processor. (Almond flour, oat FIBER, salt and baking powder). Add the egg and secure the lid. Give a few pulses to combine all ingredients in the food processor.
- Stop food processor and remove lid. Scrape down sides of the food processor with a rubber spatula to ensure you have combined all of the egg and dry ingredients into the dough. Close lid and give 2-6 more pulses on the food processor.
- (Optional Chill Time) Wrap up the dough in the plastic wrap to seal into a round disc/ball of dough. Refrigerate until ready to use, but at least 1 hour.
Flatten and Use
- Place a sheet of parchment paper on counter and drizzle or spray with a tiny bit of olive oil. Place ball of dough in middle of the parchment paper. Oil a second sheet of parchment paper and place face down on top. Flatten down with your palm, then with a rolling pin roll out dough to your desired shape.
- Use this dough for pizza, pigs in a blanket, stromboli, cinnamon rolls, danishes and more.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.