These little bat pizzas are cute, cheesy, and way easier than they look. If you want a Halloween snack that feels fun but still low carb, this is the one.

The dough is the famous “fathead” dough, mozzarella based, stretchy, and very forgiving.

You can roll it, cut it, re-roll it, and bake it into crispy little bats that hold their shape.

Kids love them, grownups steal them, and the plate empties faster than you can say trick or treat.

I’ve made these year after year for neighborhood costume nights. The first time, I cut the bats by hand with a butter knife and a paper template.

Not perfect, but the tray still got cleared in five minutes flat. Since then I’ve learned a few tricks: chill the dough a bit before cutting, use parchment, and keep toppings simple so the bat edges show. Below you’ll find every step, all in plain English, no fuss.

What is Fathead Dough?

Fathead dough is a keto pizza base made mostly from shredded mozzarella, almond flour, and egg.

When heated and mixed, the cheese melts and acts like gluten, giving you a stretchy, rollable dough without wheat. It bakes up golden with a slight chew.

It does not taste like cauliflower or eggs. It tastes like cheesy bread. That’s why it’s perfect for cut-out shapes. It keeps crisp edges, and it does not puff up like crazy.

Why these bat pizzas work so well

Low carb but party friendly. Each bat is bite size, so guests grab them without a plate.
Holds shape. Fathead dough keeps the bat wings nice and sharp.
Make ahead. You can pre-bake bases and finish later.
Kid helper ready. Rolling and stamping bats feels like play dough time.

Ingredients (makes 18 to 24 mini bats)

For the fathead dough:

2 cups (200 g) low-moisture part-skim shredded mozzarella
2 tbsp (28 g) cream cheese, room temp if you can
1 large egg, lightly beaten
1 cup (100 g) super-fine almond flour
1/2 tsp baking powder (optional, for a tiny lift)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp fine sea salt
1/4 tsp black pepper

For assembling:

1/2 cup thick, no sugar added pizza sauce or crushed tomatoes seasoned with salt and oregano
3/4 to 1 cup shredded mozzarella for topping
12 to 16 slices pepperoni, mini pepperoni if you have it, cut to tiny bits
2 tbsp grated Parmesan
Dried oregano, red pepper flakes, or chopped fresh basil for finish (optional)
Olive oil for brushing

Notes:

Use a sauce with no added sugar. If your jarred sauce tastes sharp, stir in a little olive oil and a pinch of baking soda to smooth the acid.
If you prefer coconut flour, see the variation section below.

Tools you’ll need

Mixing bowl that’s microwave safe (or a small saucepan if you prefer stovetop)
Parchment paper
Two baking sheets
Rolling pin or a clean bottle
Bat-shaped cookie cutter (3 to 4 inches wide) or paper bat template and a small knife
Silicone spatula
Cooling rack
Pastry brush (nice to have)

Making the Best keto Fathead dough bat-shaped mini pizzas

Step-by-step: making the dough

Preheat the oven. Set to 400°F (205°C). Line two baking sheets with parchment.
Melt the cheeses. In a microwave safe bowl, add mozzarella and cream cheese. Microwave 60 to 90 seconds, stirring halfway, until fully melted and stretchy. If using stovetop, put both cheeses in a small saucepan over low heat and stir until melted and smooth.
Season and bind. Add almond flour, baking powder, garlic powder, onion powder, salt, pepper, and the beaten egg. Mix with a spatula until the dough forms. It will look messy for a minute, then become smooth. If it feels slippery, keep folding. If it’s sticking like crazy, let it sit 2 to 3 minutes to cool and firm a touch.
Knead briefly. Lightly oil your hands. Knead the warm dough 20 to 30 seconds in the bowl or on a piece of parchment until it’s even. You don’t need a lot of force—just bring it together.

Tip: If the dough tears or won’t come together, microwave the whole ball for 10 more seconds and knead again. Warm dough behaves better.

Roll and cut the bats

Split the dough. Divide into two equal balls. Keep one covered so it doesn’t dry out.
Roll between parchment. Place a dough ball between two sheets of parchment. Roll to about 1/8 inch thick for crisp bats, or closer to 3/16 inch if you want a softer bite.
Chill for clean cuts. Slide the rolled sheet onto a baking sheet and place in the fridge for 5 to 8 minutes. This step helps the cutter glide and keeps the bat head and wings neat.
Cut shapes. Use a bat cookie cutter to stamp out shapes, pressing firmly. If you don’t have a cutter, lay a paper bat template on the dough and trace around it with a small sharp knife. Pull away scraps.
Transfer. Move each bat to the lined baking sheet. A thin spatula helps keep the wings straight. Re-roll scraps between parchment and cut more. Repeat with the second dough ball.

You should get 18 to 24 bats, depending on cutter size and thickness.

Par-bake for best texture

Bake the plain bat bases for 5 to 6 minutes at 400°F (205°C) until they look matte and just starting to turn gold at the tips. Pull the tray out. This quick bake helps the bottoms stay crisp once you add sauce.

If they puff in the middle, poke once with a fork and press gently to flatten.

Add sauce and toppings

Sauce light. Spread a very thin layer of sauce on each bat—about 1/2 teaspoon. Too much will blur the edges and soften the wings.
Cheese. Sprinkle a modest pinch of mozzarella. You still want to see the shape.
Pepperoni bits. Add 2 to 3 tiny pieces per bat, or lay two mini pepperonis as “eyes.” You can also use black olives sliced small for eyes, which look spooky.
Finish. Dust with Parmesan and a whisper of oregano or red pepper flakes if you like heat. Brush exposed edges with a touch of olive oil for extra color.

Final bake

Return to the oven for 5 to 7 minutes until cheese melts and the edges turn golden. If you want a little crisp on top, broil for 30 to 60 seconds—watch close. Fathead dough goes from golden to dark quick if you look away.

Cool on a rack for 3 minutes before serving. This sets the cheese and keeps the bottoms crisp.

Taste and texture notes

The base is lightly chewy with crisp edges, like a thin crust breadstick.
Flavor is savory and buttery with mild garlic and onion from the seasoning.
The sauce should be subtle. You’re going for finger food, not a saucy slice.

Shaping tips for clean bats

Keep dough cool. If it turns sticky, chill the rolled sheet again for a few minutes. Cold dough cuts cleaner.
Dip the cutter. If the cutter sticks, dip it in almond flour between cuts.
Mind the wings. When moving bats to the sheet, slide a thin spatula under both wings and lift in one motion.
No cutter fix. If you’re hand cutting, go slow and use short strokes. It doesn’t need to be perfect. Once baked and topped, even slightly wobbly bats look great.

Topping ideas that stay keto and neat

Classic pepperoni (mini slices or chopped)
Italian sausage (cooked, drained well, crumbled fine)
Black olive “eyes”
Green bell pepper confetti, very small dice
Mushroom, minced and pre-sautéed to cook off moisture
Bacon bits, cooked and blotted
Pesto dots instead of red sauce for a different look
Buffalo chicken (shredded chicken mixed with hot sauce and a dab of cream cheese), then a blue cheese crumb

Aim for tiny pieces. The bats are small, and heavy toppings will hide the edges or make them bend.

Make ahead plan (party proof)

Option 1: Pre-bake bases. Bake the plain bats for 6 to 7 minutes, cool fully, and store in an airtight box up to 2 days. Right before serving, add sauce and cheese, then bake 5 to 6 minutes.

Option 2: Freeze raw cut-outs. After cutting the bats, freeze them in a single layer on a sheet until firm, then pack in a freezer bag with parchment between layers. Bake from frozen: par-bake 7 to 8 minutes, top, then bake 6 to 8 minutes.

Option 3: Fully bake and reheat. Bake completely, cool, store chilled up to 3 days. Reheat at 375°F (190°C) for 5 to 7 minutes. This one is handy for school parties where you need to show up ready.

Storing leftovers

Fridge: 3 to 4 days in a lidded container. Reheat on a baking sheet at 375°F (190°C) for 5 minutes. Air fryer works great too, 350°F (175°C) for 3 to 4 minutes.
Freezer: Up to 2 months. Reheat from frozen at 375°F (190°C) for 8 to 10 minutes.

How to keep carbs low

Choose a sauce with no added sugar. Read the label. Tomatoes only, herbs, salt.
Measure the almond flour properly. Scoop, level, don’t pack.
Don’t drown the bats in cheese. I know it’s tempting. Light hands keep macros friendly.
Skip sweet peppers if you track very tight. Use olives or bacon for the pop instead.

Swap options and variations

Coconut flour version: Replace almond flour with 1/4 cup (30 g) coconut flour and add 1 extra egg. The dough will be softer at first. Rest 5 minutes to thicken before rolling.

No microwave method: Melt mozzarella and cream cheese in a saucepan over low heat, stirring constantly. The rest stays the same.

Dairy-free-ish attempt: Fathead dough needs cheese for structure, so true dairy-free is tricky. If you must, try a meltable dairy-free mozzarella and add 1 tsp xanthan gum for structure. Texture won’t be quite the same, but it still bakes.

Herb crust: Mix 1 tsp Italian seasoning into the dough for a more aromatic base.

Spooky faces: Use two olive bits for eyes and a tiny strip of pepper for a grin. Keep small so it doesn’t weigh down the wings.

Troubleshooting

Dough too sticky: It’s too warm. Chill 5 minutes, then roll again. Lightly oil your hands.
Dough cracking: It’s too cold. Warm for 10 to 15 seconds in the microwave and knead.
Bats spread in the oven: Sauce was heavy or dough too thick. Par-bake a bit longer before topping next round.
Soggy bottoms: Use parchment, par-bake, and cool on a rack. Don’t store hot in a closed box.
Uneven browning: Ovens have hot spots. Rotate the tray halfway through.

Party serving ideas

Orange board: Lay the bats on a wooden board with little bowls of ranch, pesto, and extra red sauce. Add a few cheese strings as “spider webs.”
Snack cups: For kids, tuck two bats into paper snack cups. Easier for tiny hands.
Mix and match: Half with pepperoni, half with olives for a bat swarm look.

Nutrition estimate (per bat, makes 20)

These numbers are ballpark and depend on your cutter size and toppings. For one bat with light sauce and a bit of cheese:

Calories: ~95
Fat: ~7 g
Carbs: ~2 g net (about 3 g total carbs minus 1 g fiber)
Protein: ~6 g
Sodium: varies with sauce and cheese

If you pile on meats or extra cheese, count higher. If you go very light, numbers drop.

Step-by-step recap (quick glance)

Melt mozzarella and cream cheese.
Mix in almond flour, seasonings, and egg.
Knead, divide, roll between parchment.
Chill 5 to 8 minutes.
Cut bat shapes, transfer to sheets.
Par-bake 5 to 6 minutes.
Add thin sauce, cheese, tiny toppings.
Bake 5 to 7 minutes more, broil briefly if you like.
Cool a few minutes, serve.

Tape this list to a cupboard the night before and you’ll breeze through it.

Little notes from many batches

A light olive oil brush on the bat edges makes color pop and the wings stay crisp.
Save the scraps. Press them into little breadsticks, sprinkle with Parmesan, bake 6 to 7 minutes. Those go first in my house.
Two baking sheets are faster. While one cooks, you top the next.
If your cutter is small, reduce sauce even more. A smear is enough for mini sizes.
Almond flour brands behave differently. If the dough looks greasy, add a teaspoon more flour. If it looks crumbly, a teaspoon of water or an extra 10 seconds of warmth fixes it.

Scaling for a crowd

For 40 to 50 bats, double the recipe and use three trays. Work in cycles: roll and cut batch one, chill batch two while batch one par-bakes, top batch one while batch two par-bakes, and so on. You’ll fall into a rhythm fast.
For classroom parties, make bases the night before and finish them in a toaster oven on site if allowed. Keep toppings minimal so teachers don’t give you side eye about the mess.

Safety and allergy notes

Almond flour means tree nuts. If you need nut-free, try the coconut flour version. Texture is slightly more bread-like and the wings hold fine.
These come out hot. Give them a couple minutes on a rack so no one scorches their mouth.
Store leftovers chilled. Cheese based dough can’t sit out all afternoon in a warm room.

Clean up tips

Parchment is your best friend. Dough doesn’t stick, and trays stay clean.
Wipe the cutter with a damp paper towel every few cuts if cheese builds up.
If sauce splashes on parchment, no big deal. It won’t smoke at this temp.

Conclusion

Halloween food can get sticky. These bat pizzas avoid that mess. They stay crisp, they stack on a tray, and they look like you put way more time into them than you did. The dough is fast, the shapes are playful, and the taste is classic cheesy pizza. If you try them once, you’ll probably make a double batch next time. I learned that the hard way—half my bats never even reached the table because the “taste testers” in my kitchen kept swooping by. Next year I planned better and still ran out.

Make a batch this week so you get the hang of your oven and cutter. Then on the big night, you’ll pop trays in and out like a pro. Keep toppings light, edges brushed, and wings supported when you move them. That’s pretty much the whole secret.

If you do not own a bat cutter, don’t let that stop you. Print a bat, cut around it. Even the hand-cut ones look charming on the platter, and people only care that they taste like pizza and feel fun to eat.

Happy baking, and may your tray return empty with compliments stuck to it like cheese.