Mozzarella Dough – Multipurpose Fathead Dough

Mozzarella dough, also called Fathead dough, gives low-carb’ers a viable alternative to flour dough for many things. It’s pliable when being worked and holds together when baked without being too egg-tasting. It is the perfect solution for low carb pizzas or calzones and a great stand in for rolls. It can even rolled thin cooked on a hot griddle for us as a wrap or baked in the oven for use as an alternative for tortilla or pita chips.

The dough itself tastes really good and it’s even better when seasonings are added. Make them sweet, savory, tart, or spicy. The mozzarella takes on the flavor of the seasonings you add, so you can do almost anything with it. Below are a few variations to get your creativity flowing. Be sure to post a comment and share the variations you’ve invented!

Mozzarella Dough Variations

• Mozzarella Dough Twist Rolls: Follow directions below and add two tbsp of Italian seasoning to the melted butter before incorporating with the melted cheese. After dough has been kneaded, form 2 inch dough logs using 1/4 cup of dough each. Twist logs into a simple knot. Bake as directed below.
• Garlic Parmesan Bites: Make mozzarella dough as directed.  Form dough balls using 1/4 cup of dough. Place balls on a parchment-covered cookie sheet or silicone baking mat and press slightly with your thumb. Brush tops with melted butter containing garlic powder, grated Parmesan, parsley flakes, and a dash of salt. Bake as directed below.

• Cheddar Bites: Add 1/2 cup sharp cheddar, 1 tsp coconut flour, and 1 tbsp Chesapeake Bay seasoning to the mozzarella dough ingredients. Form dough balls using 1/4 cup of dough. Place on parchment (or silicon mat) covered cookie sheet. Gently press each with your thumb to slightly flatten and sprinkle with a pinch of sharp cheddar and bake as directed below.
• Cinnamon Twists: Add 1/2 tsp artificial sweetener, 1 tsp vanilla extract, and 1 tsp cinnamon to dough ingredients. Form dough balls using 1/4 cup of mozzarella dough and roll into a log shape. Form into a loose knot or twist, then place on parchment covered cookie sheet and bake as directed below.
• Garlic Bread: Roll it out to about 1/2″ thick. Top with melted butter, Parmesan cheese, garlic, salt, and parsley flakes. Bake as directed below. This variation pairs very well with Zucchini Lasagna.
• Pizza Dough: Roll it out (thick or thin) and top with a bit of sauce seasoned with oregano, parsley, salt, and basil. Add some cheese and your favorite meat & veggie toppings. Bake it for 20-25 min at 350F.
• Calzones: Similar to pizza. Roll out the mozzarella dough in the shape of a circle. Top one half of the circle with sauce & seasonings, except about 1/2 of the edge of the dough. Carefully fold the empty side over the filled side. Using your fingers or a fork, press the round ends together to seal. Bake for 20-25 min at 350F.
• Chicken Pockets: Use the calzone directions above except replace the the filling: feta cheese, cooked & diced chicken, fresh chopped spinach, and your favorite seasonings. It’s delicious with a Cucumber Onion Salad on the side.
• Chips: After preparing the dough, separate into two pieces. Roll out each piece between two sheets of parchment paper until extremely thin (about 2cm or 1/8 inch). Cut into pieces using a pizza cutter or round biscuit cutter to achieve the shape of your choice. Sprinkle with you seasoning of choice and bake as directed below.

Baking tip:

This Fathead mozzarella dough bakes really well on a silicon baking mat. In case you don’t have one, this is what I recommend – they’re inexpensive (2 pack for under $10 at the time I posted this) and they make clean up really quick.

If you like my recipes, you might also like my Low Carb theme’d graphic tees on my TeesMePleaseMe website!

Print Pin

Mozzarella Dough – Multipurpose Fathead Dough

Course Appetizers, Desserts, Side Dishes

Cuisine American, Italian

Keyword Mozzarella

Ingredients

• 1/2 cup almond flour blanch works best for a smooth dough
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 1/2 cups shredded mozzarella cheese
• 5 tbsp butter melted
• 1 large egg

Instructions

• Preheat oven to 350 F
• In a medium bowl, combine almond flour, coconut flour, baking powder, garlic powder, and salt. Set aside.
• In a large saucepan, warm cheese over low heat. Stir occasionally until it's melted. I like to use a wooden spoon or high temp silicone spatula. While the cheese is melting, melt the butter in the microwave and beat the egg in a small bowl.
• Add melted butter and stir to combine with the melted cheese. Add the beaten egg and stir quickly to thoroughly incorporate it with the cheese.
• Turn off the heat and stir in the almond flour mixture until dough comes together. Large streaks of cheese will be visible.
• Place dough on parchment paper and kneed for several minutes until the dough has a uniform and smooth appearance.
• Form dough into desired shape according to the instructions above and place on a parchment-covered or silicone baking sheet.
• Bake 15-20 minutes until golden brown and firm to the touch.