Dough

This dough originated with the viral phenomenon, "Fathead dough", which finally allowed low-carb folks to eat pizza, as well as being useful for countless baking purposes. It's so ubiquitous, flexible, and useful that I hereby elevate it to simply being "dough".

This defines one standard batch, which all seasoning quantities and downstream recipes assume.

Ingredients

• 1 1/2 cups (170 g) shredded low-moisture mozzarella
• 1 oz (28 g) cream cheese
• 3/4 cup (75 g) almond flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1 large egg, lightly beaten (may not use all)

Method

1. Combine mozzarella and cream cheese in a microwave-safe bowl.
2. Microwave 30 seconds, stir, then microwave another 20–30 seconds until fully melted and cohesive.
3. Add all dry ingredients and mix briefly to coat the melted cheese.
4. Add beaten egg gradually, kneading after each addition, until the dough becomes smooth, cohesive, and matte. The full egg may not be required; stop adding egg as soon as the dough holds together cleanly without looking glossy or saturated. If the dough becomes glossy, slack, or oily, too much egg has been added. Knead in additional almond flour 1 tablespoon at a time until the dough regains structure and a matte finish.
5. Roll out, cut out circles or just grab enough for one serving.
6. Wrap the filling in the dough and flatten the dough a bit to increase surface area.

If the dough cools too much to work easily, brief reheating (10–15 seconds) will restore pliability.

Moist fillings should be pre-cooked, reduced until thick, and cooled before assembly.