One food I missed on my low carb keto diet was pizza. Thanks to low carb fathead pizza crust recipes, pizza is back on the table – literally!
This low carb pepperoni pizza is my current fave but a classic supreme pizza is a crowd pleaser, too. Fathead pizza dough takes mere minutes to make and bakes up nice and crispy. Plus it’s easy to customize the dough to make sweet and savory recipes like sloppy Joe hot pockets, keto bagels, bagel dogs and more!
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What is Fathead Pizza?
Fathead pizza is low carb pizza with a crust made from melted mozzarella and cream cheese mixed with an egg and almond flour. It follows the principles of a keto diet because its high in fat, moderate in protein, and low in carbs.
Low carb and keto diet beginners new to Fathead dough, won’t believe how good it is. It’s-A-Game-Changer, for sure. Fathead pizza dough is easy to make and results in the BEST low carb pizza. What’s even better is that this crispy pizza crust recipe calls for low carb ingredients most people already have on hand.
Are All Fathead Pizza Crust Recipes the Same?
Nope. Everyone makes their keto pizza crust a different way, including me. I add a little whey protein powder to the dough which gives the crust a bread-like texture. It’s optional. If you aren’t into that, here’s the original Fathead crust recipe from CookysCreations.
How to Make Low Carb Pizza. Easy as 1-2-3!
It happens a lot. I have 30 minutes to make dinner and everyone wants pizza. Instead of ordering delivery, I make my own keto pizza crust using this magic mozzarella dough. It’s as easy as 1-2-3.
- Melt the mozzarella and cream cheese in a microwave safe bowl for 1 1/2 to 2 minutes, stirring at the half-way mark.
- Add a beaten egg to the melted cheese and mix with a fork until combined. Be patient because it will fight you at first!
- Add the almond flour (and any seasonings) to the cheese mixture and thoroughly combine. Some people use their hands to knead the dough, others use a rubber spatula, but I use a food processor.
Now you’re ready to pat the dough onto a parchment lined baking sheet or roll it between two pieces of parchment. I like to roll it for even thickness. Then, I roll the crust back over itself along the edges to create the look of a crust.
Bake at 425 F for 8-10 minutes until golden. Top with your favorite low carb ingredients like pepperoni and cheese! Then, bake until the cheese is melted.
TIP: Fathead dough is sticky so oil your hands with olive oil for easier handling.
PRO TIP: Use pre shredded low moisture mozzarella cheese for the very best results.
SECRET PRO TIP: Rub a small garlic clove over your low carb pizza crust before you add the toppings. You’re welcome.
What About Low Carb Keto Pizza Sauce?
I like Rao’s Marinara Sauce because it’s low in carbs and tastes great, but it’s also expensive. I’ve found the best price at Costco. Target sells a good low carb sauce called Organico Bello which is more affordable. Or make your own homemade keto pizza sauce.
This low carb pepperoni pizza tastes so much like the real deal that it satisfies those pesky pizza cravings. Of course it doesn’t have the exact texture as a real pizza, but it comes pretty darn close. The crust is thin and crisp and holds up well to toppings.
If you haven’t tried this recipe for low carb pizza crust, let me warn you. This is for serious cheese lovers only. It’s made almost entirely of cheese!
Serve this great low carb Pepperoni Pizza with a nice big salad and you will be happy-happy!
*This recipe makes one large thin sheet pizza, two 10 inch extra thin round pizzas or one 12-13 inch thin round pizza (shown).
Try this Low Carb Pizza for 4.5 net carbs per serving!
Low Carb Pizza – Fathead Crust
- Microwaveable bowl
- Large sheet pan or 12 1/2 inch round pan
- Parchment Paper
- Rolling Pin
- 1 1/2 cup mozzarella cheese (5 oz /150 g)
- 1/2 cup keto pizza sauce (4 oz/113 g) (or your favorite)
- 20 slices pepperoni slices (or as much as you’d like) (1.5 oz/43 g)
- 1 small garlic clove
- Preheat oven to 425 F degrees and position one rack to the bottom position and the other to the upper third.
- Microwave the cheeses in a microwave safe bowl for 1 1/2 – 2 minutes, stirring half-way through. It should be molten.
- Scrape melted cheese into the bowl of a food processor, add the egg and process until combined. Add the dry ingredients and process again until thoroughly combined. If the dough is very warm and sticky, let it cool to room temperature before rolling. The dough is very sticky by nature, but oiling your hands makes it manageable.
- Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands. The dough will cover most of the sheet pan with a 1 – 1 1/2 inch border all around. Dock (poke holes all over) with a fork.
- Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Prick the dough all over with a fork.
- Bake for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake until the cheese has melted.
- Cut into 6 pieces and serve. Makes one very thin sheet-pan pizza, one 12-13 inch pizza or two very thin 10 inch pizzas.
- The serving size is 1/6 of the recipe and 4.5 g NET CARBS.
*** Pictures is a 12 1/2 inch pizza.