Let’s Talk Dough!
If you are familiar with the Fat Head pizza crust, which is a staple in many low carb and gluten-free lifestyles then you are likely to know just how awesome this dough is.
Right? I mean this low-carb version of dough has opened up so many recipe ideas that the internet and Pinterest are full of great treats to try.
If you haven’t seen the original recipe for the “Fat Head Pizza Crust’, aka “Holy Grail Crust” then be sure to hop over to his blog and check out his recipe post here, and see where this dough originated back in 2013.
Let’s take a look at this quick video that shows how easy it is to make this cheese dough. One note about the video, on the first card, I have recently noticed that I left off 2 oz. of cream cheese.
But the correct full recipe can be found in the recipe card at the bottom of this post.
The Many Uses of the Cheese Dough
Since finding the cheese dough many years ago, I have made pizza often. We love having pizza night at home without the worry of extra carbs or gluten.
One of our favorites is a Bacon Spinach Alfredo Pizza. Yum, even my little guy loves it.
There are lots of great low carb and THM Pizza Recipes out there that use a form of this dough. What’s your favorite pizza flavor you’ve tried with this dough?
Now pizza is obviously what this dough was created for, but as I mentioned earlier in this post it is such a good dough, that many bloggers, including myself, have developed their own recipes using it.
I share some of mine later in this post.
Some bloggers have even made sweet treats from it. Isn’t that awesome? Who would have ever thought that a cheese-based dough would turn into such a fabulous addition to a low-carb and gluten-free diet?
Bacon Ranch Chicken Roll, Find the Recipe Further Down!
My Personal Touches to the Orginal Dough
The recipe on the Fat Head site is the basic pizza dough, but I have learned that by making just a few minor adjustments to his basic recipe, it really works well for several of our family favorites.
I think using a little oat fiber adds a great bread-like texture that sometimes is missing in pastry or baked goods that use almond flour. But if you don’t have oat fiber you can use a little coconut flour too.
I also make it with the low-carb and gluten-free baking mix from Trim Healthy Mama. You can find that product HERE through my affiliate link.
Jalapeno Bacon Bites, Find the Recipe Further Down
I also like to flavor my dough for my savory dishes with things like garlic and onion powder. Some of my favorite recipes to make with this dough are appetizers like my Taco and Fajita Ring.
So when I make those recipes I also like to add a little Cumin to my dough for that added flavor punch.
If you want to see how I make the dough you can check out the video above (if you haven’t already). I will be making more recipes videos soon with recipes that use this dough.
You”ll want to subscribe to the blog so you won’t miss any of those!
Haven’t tried this dough yet? lease do! If you have tried it then I would love to hear what recipes you have used it in. Have you stuck to the pizza crust or have you branched out and tried some other recipes using this dough?
I looking forward to making some of the other great blogger recipes out on Pinterest and creating more of my own soon.
Don’t Miss These Recipes!
Before I go, I wanted to leave you with these recipes that I have created using my version of the cheese dough. As you can see from the pictures I have shared in the post, the dough works wonderfully for these recipes.
A full list of My Table of Three's Recipe featuring the tired and true low carb cheese Dough Pastry Dough. All the favorite flavors of Pepperoni Pizza rolled into the flaky cheese dough for the perfect pizza lovers treat. The Cheese Dough is rolled around a tender and juicy filling of chicken and bacon in a ranch sauce. This recipe is hearty and a family pleaser. A buttery pastry filled with a sausage and cream cheese filling. A low carb and gluten-free version of a classic made with crescent rolls. This one is always a hit at parties and potlucks. A warm tender pastry filled with a Fajita inspired chicken and pepper mixture. This low carb ring makes for a great appetizer or special weekend meal! Another fantastic recipe in my Pinwheel Series. These beauties are stuffed full of bacon, caramelized onions, and of course, rolled in a flaky pastry. These little mini bites of goodness feature a cream cheese mixture that highlights a spicy bacon flavor for the perfect party bite. A hearty egg casserole full of breakfast sausage, bacon, veggies, and cheese baked over a tender pastry. My low carb version of a traditional casserole made with crescent rolls. My low carb and THM version of an old-time classic Taco Ring. A great option to switch things up a bit on Taco Tuesday.Cheese Dough Recipes
Easy Low Carb Cheese Dough
Ingredients
- 8 ounces of shredded Mozzarella Cheese
- 2 ounces cream cheese
- 3/4 cup of almond meal or THM Baking Blend
- 2 Tablespoons of oat fiber (for use with Almond Flour Only)
- 1 large egg, beaten
- Note: When using the THM or any low carb baking mix omit the oat fiber.
Instructions
- To make your dough add your shredded mozzarella and the cream cheese to a microwave-safe bowl. Microwave the cheese for short bursts of 30 seconds. After every 30 seconds, remove from the microwave and stir. You want the cheese to be melted enough to stir the cream cheese in completely.
- Once it is at the smoothest consistency take it out and add in the dry ingredients and the egg. Mix the dry ingredients into the cheese until there are no lumps. For the best results spray your hands with cooking spray and knead the cheese dough with your hands.
- When there are no visible lumps of dry ingredients your dough is ready to roll out. At any time if your dough gets hard to work with microwave it for 30 seconds until it is softer and easier to work with.
- Your dough is ready for your recipe!
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Hello, any tips on how to melt the cheese without a microwave?
Absolutely Missy! I actually haven’t had a microwave for over 3 months now and do mine on the stovetop! It works perfectly. Just place the shredded cheese and cream cheese in a saucepan and over medium heat melt the cheeses stirring the whole time. Once the cheese is all melted and the cream cheese is all mixed in then remove it from the burner and add your dry ingredients and your egg. Mix it as good as you can with a spatula or spoon then once it has cooled off a bit use your hands to knead it like a dough. Just be careful in case it is still hot. I like to spray my hands lightly with cooking spray before I use my hands so the dough doesn’t stick to my hands. I hope that helps!
Hi! I’m so glad I found your site and FB page. I’m just starting THM. I saw your cheese dough recipe and I wanted to make it and try the pinwheels. I’ve looked for the link to the video on how to make it that you mention and I can’t find it. Where can I watch your video? I was able to print the recipe and I can definitely follow that. I just thought it would help to see the video. Please let me know if it’s still viewable.
Thanks so much!
HI Tamara! The video is in this post you commented on. It is up close to the top and may take a few minutes to pop up but it is a picture of a recipe with a play button on it. All you do is click the play button and it should play for you. 🙂 If not you can find the same video here on my YouTube Channel: https://www.youtube.com/watch?v=UH_b7SqUrL4&feature=youtu.be
I love the videos! Amazing . I definitely will be watching more. And thank you
I recently made ricotta mushroom tarts with this dough and found that it was very easy to roll out after it was thoroughly chilled.
BTW, your mixing bowl and small bowl set are adorable! I would definitely be more inspired to bake more if I had those 🙂
Thanks girl :)!
After 2 tries of your Sausage Pinwheels recipe – which I love! – I still have trouble getting the dough to look like yours…..my dough comes out more crumbly and breaks when rolling up, though it seems evenly mixed. Do you think it matters if the cream cheese is NOT soft first before melting together?
Mine seemed to get too rubbery before it was mixed together, but I didn’t want to go too far and cook it more, esp. once I added the egg and dry mix.
I added the dry mix first then egg last, because I think the hot cheese mix will cook it too much – do you think the order matters?
You also add BP/BS for the pinwheels – is this necessary?
Appreciate any advice, because I would love for mine to work and look as smooth as yours! 🙂
Hmm, I have been thinking about this question for a few days Christine. I do usually start out with room temp cream cheese so it gets some and super easy to mix in with the cheese when it is melted. If you microwave the cheese to much that could cause the mixture to get drying and crumbly more. So try the very room temp cream cheese when melting the cheese together. Also, make sure you are using a large egg, sometimes I find that if I have a small egg it seems to be a little dry, but still should roll out okay. Does it roll out okay before you fill it or is it crumbly from the beginning? I have some videos over on my YouTube Channel where I make my dough and pinwheels if you want to take a look there too. I am a little stumped as I haven’t had these issues much, but I will continue to think about it to see if something else comes to mind why they are crumbly.
Thank you for making a video. I’ve tried a cheese dough before and it was so sticky that it was all over my hands. It was very difficult to work with. Watching the video I can see the texture and I’m now looking forward to trying it. Thanks so much.
I am glad the video can help Joanne! Thanks so much for stopping by. 🙂
Could you use psyllium husks powder in place of the oat fiber? I use it in my oopsie bread to make it firmer.
Hi Tracy, I haven’t’ tried it myself but you might be able too. I use psyllium husk powder a lot too in the rolls I like for us. If you give it a try, I would love to hear how it worked. You could also just leave the oat fiber out if you didn’t have it.
Well. That sure looks good. I hope I can make it work. I’ve tried and tried to make some kind of cracker and although what I come up with will hang together, I usually never think it’s pic-worth. Your rings and pinwheels LOOK good. I hope I can say the same, when mine come out of the oven. Where have a been?! 😀
Hey Katharine! Good to see ya commenting. I appreciate the compliment. I bet you could make them just as good. I have a flax type cracker that I make but that is about all I have tried. I bake them then dehydrate mine for a couple days to make sure they get super crispy and stay that way, but they aren’t the prettiest lol.
Great idea to dehydrate after baking! Thanks!
Thank you so much for showing how easy this recipe is & versatile!!