If you’ve been hanging around my blog, you know I’ve dabbled in all sorts of keto fathead dough—from nut-free versions to quick fixes. But lately, since I’m fully embracing the carnivore lifestyle, I felt it was high time to craft a true-blue Carnivore Fathead Dough, aka Carnivore Mozzarella Dough.
My first experiments started back in March 2024 with the usual suspects: shredded mozzarella, cream cheese, and egg. For flour, I tried egg white protein. Spoiler alert: the dough was sticky as a toddler with a candy stash. After adding more egg white protein to tame the mess, I baked pastries that rose like champs but tasted like cardboard. Not exactly a culinary win. Next, I threw in gelatin powder, hoping for a miracle. The dough was easier to handle, but the egg white protein formed nasty lumps—pastries still puffed beautifully, but the taste? Even worse cardboard vibes.
Fast forward a year and a half, and I finally had an epiphany: crushed pork rinds are the ultimate carnivore “flour”. I have sold dozens and dozens of pork rinds in my online store and used almost the same amount myself. I started experimenting with 2 oz (60 g), adding more in tiny increments until, boom, perfection. The dough held together like a dream, making a heavenly pizza crust worthy of the meatiest toppings. With a hot oven still going, I whipped up carnivore pigs in a blanket, too.
Now, I do have separate recipes for Easy Carnivore Pizza Crust and Carnivore Pigs in a Blanket, but honestly, this Carnivore Fathead Dough is so superb that I’m switching gears—it’s my go-to for those recipes and all kinds of carnivore baked goods from now on. Plus, my son’s raving about those pigs in a blanket, so I know this dough will be a repeat star in our kitchen.
Oh, and a quick tip: always make your fathead dough in a saucepan. Microwaves? Nope. You’ll burn your fingers and get a subpar result. Try the saucepan method once, and you’ll never go back.
Are you ready to meet your new favorite carnivore dough? Let’s dive in!
Step-by-Step Instructions for Carnivore Fathead Dough
Here’s everything you need to make this magic happen: 1½ cups (350 ml / 150 g) shredded starch-free mozzarella, 2 tablespoons (1 oz / 30 g) full-fat cream cheese, 1 fresh pastured egg, and 2.5 oz (70 g) of finely crushed pork rinds—the secret carnivore “flour” that makes this dough shine!
Take a small saucepan. Add the shredded mozzarella…
…and the cream cheese.
Heat the mixture over very low heat…
…stirring constantly with a spoon…
…until it melts into a smooth, Play-Doh-like consistency.
Remove the saucepan from the heat.
Add the egg…
…and the crushed pork rinds.
Then, knead everything together…
…until a smooth dough forms.
Use your Carnivore Fathead Dough as a pizza crust, for carnivore pastries, or any other meaty baked creations you like!
The dough in action
Just to make you drool, let me show you how to make a pizza crust.
Here’s that glorious dough chilling out on its parchment throne, ready to be rolled into carnivore pizza crust perfection.
No greasy rolling pin here—roll out the dough between parchment sheets; it keeps things smooth and mess-free.
Say hello to your perfectly rolled carnivore pizza crust, just waiting for all the meaty toppings.
The moment of truth: grab a slice of the carnivore heaven and enjoy!
Here’s the recipe for you to enjoy:
Carnivore Fathead Dough
If you’ve been hanging around my blog, you know I’ve dabbled in all sorts of keto fathead dough—from nut-free versions to quick fixes. But lately, since I’m fully embracing the carnivore lifestyle, I felt it was high time to craft a true-blue Carnivore Fathead Dough, aka Carnivore Mozzarella Dough.
My first experiments started back in March 2024 with the usual suspects: shredded mozzarella, cream cheese, and egg. For flour, I tried egg white protein. Spoiler alert: the dough was sticky as a toddler with a candy stash. After adding more egg white protein to tame the mess, I baked pastries that rose like champs but tasted like cardboard. Not exactly a culinary win. Next, I threw in gelatin powder, hoping for a miracle. The dough was easier to handle, but the egg white protein formed nasty lumps—pastries still puffed beautifully, but the taste? Even worse cardboard vibes.
Fast forward a year and a half, and I finally had an epiphany: crushed pork rinds are the ultimate carnivore “flour”. I have sold dozens and dozens of pork rinds in my online store and used almost the same amount myself. I started experimenting with 2 oz (60 g), adding more in tiny increments until, boom, perfection. The dough held together like a dream, making a heavenly pizza crust worthy of the meatiest toppings. With a hot oven still going, I whipped up carnivore pigs in a blanket, too.
Now, I do have separate recipes for Easy Carnivore Pizza Crust and Carnivore Pigs in a Blanket, but honestly, this Carnivore Fathead Dough is so superb that I’m switching gears—it’s my go-to for those recipes and all kinds of carnivore baked goods from now on. Plus, my son’s raving about those pigs in a blanket, so I know this dough will be a repeat star in our kitchen.
Oh, and a quick tip: always make your fathead dough in a saucepan. Microwaves? Nope. You’ll burn your fingers and get a subpar result. Try the saucepan method once, and you’ll never go back.
Are you ready to meet your new favorite carnivore dough? Let’s dive in!
Ingredients
- 1 1/2 cups = 350 ml = 150 g shredded starch-free mozzarella
- 2 tablespoons = 1 oz = 30 g plain full-fat cream cheese
- 1 pastured egg
- 2.5 oz = 70 g finely crushed pork rinds
Instructions
- Combine the mozzarella and the cream cheese in a small saucepan.
- Heat over very low heat, all the time mixing with a spoon until the mixture is smooth and Play Doh-like.
- Remove from the heat. Add the egg and the crushed pork rinds. Knead until smooth dough forms.
- Use the dough as pizza crust, for carnivore pastries, etc. (Check the Tips on How to Use the Dough for more detailed instructions.)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
EPIC Pink Himalayan Salt Pork Rinds, Keto Consumer Friendly, 4Ct Box 2.5oz bags (Pack of 4)
Tips on How to Use the Dough
This Carnivore Fathead Dough is incredibly versatile and perfect for a variety of meaty, low-carb baked goods. Here are some tasty ideas to get you started:
Carnivore Pizza Crust — The obvious star! Top with your favorite meats and cheese for a hearty, satisfying pizza.
Carnivore Pigs in a Blanket — Wrap sausage links or hot dogs in this dough for a delicious carnivore-friendly snack or appetizer.
Savory Meat Pockets — Stuff the dough with ground beef, shredded chicken, or leftover roast for easy carnivore hand pies.
Cheesy Breadsticks — Roll the dough into sticks, bake, and enjoy with sour cream or a meaty dip.
Mini Meat Tarts — Press the dough into small tart pans, fill with carnivore-friendly fillings, and bake for elegant bites.
Carnivore Calzones — Fold the dough over your favorite meat fillings and bake for a portable, satisfying meal.
Feel free to experiment—this dough holds up beautifully and adapts well to all kinds of carnivore creations!
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