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Home » Recipes » Low Carb Appetizers

Keto Fathead Pizza With Sausage, Ricotta and Kale

By Kim Hardesty

Keto Fathead Pizza with Sausage, Kale and Ricotta is my twist on an old upstate New York favorite. This version is quick & easy to prepare with almond flour and mozzarella cheese. My family loves it!

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Low Carb Sausage Kale Ricotta Pizza | low carb, gluten-free, Keto, THM | LowCarbMaven.com

I enjoyed some of the best pizza ever, when I lived in upstate New York! It was thin, crispy and sturdy enough that it would stand straight out. We would fold it in half lengthwise and chow down. I was in my twenties at the time and it was a thing to "go out for a slice" after work or after socializing at the local bars. As I said, that was some of the best pizza I've ever had. In particular I loved a mozzarella, ricotta, and broccoli specialty pizza.

This recipe is my take on that pizza but using sauteed kale (or spinach) and Aidell's Chicken & Apple Sausage. It would be considered a white pizza, but instead of a garlic sauce, I rub the crust with a clove of garlic and brush it with olive oil.

Like many of you low carbers, I miss a good pizza. And like other low carb and keto bloggers, I have jumped on the Fathead Pizza (the Holy Grail!) bandwagon.

Low Carb Sausage Kale Ricotta Pizza | low carb, gluten-free, Keto, THM | LowCarbMaven.com

For those of you unfamiliar, the Fathead Pizza Crust is a low carb, ketogenic pizza dough made from cheese and almond flour. It becomes a thin and crispy pizza crust when rolled out thinly and baked. It's amazing! It's a forgiving dough that is almost impossible to mess-up. What I mean is... it's so simple that anyone can make it.

I have been playing around with the ingredients and ingredient proportions for this low carb pizza dough for a few months now. It's SO forgiving that I haven't made a bad one yet, but I do have a favorite and a runner up as far as alternate ingredients go.

My favorite tweak to this dough is the addition of a little plain whey protein powder. I feel it gives the dough a bread-like texture and enhances the flavor. My next favorite version is the addition of a little oat fiber 500 which not only results in a more bready texture, but tastes a little more bread-like. Incidentally, you don't have to add either of these ingredients to get a good result.

I changed the ratios of ingredients to get a larger pizza and to get a result I liked better. I think that these simple additions enhance both texture and flavor. If you don't feel like adding the protein powder or don't have it, add an additional ounce of blanched almond flour or use the original recipe.

Low Carb Sausage Kale Ricotta Pizza | low carb, gluten-free, Keto, THM | LowCarbMaven.com

If you haven't tried this crust yet, and aren't allergic to dairy or almonds, don't wait any longer. You can have your favorite pizza faster than it can be delivered. Really!

But let me talk about the pizza for a minute...

You may be looking at the serving size and feeling sad. Yeah, me too. But this pizza is very nutritionally dense -- or filling. For me, gone are the days of eating 3 pieces of pizza (or more) for dinner. Having healthily adjusted my thinking, I now enjoy one piece of this fathead pizza with a large dinner salad. Nowadays, I find that I just want the taste of pizza and no longer have those intense pizza cravings.

I only use 1 sausage in this recipe because I feel that the amount of protein per serving is more than adequate, but add as much as you like.

If you're looking for a more traditional pizza take a look at the Low Carb Supreme Pizza or Low Carb Pepperoni Pizza

This Keto Fathead Pizza with Sausage, Kale, and Ricotta is 6 net carbs per serving!

Makes 2 10" round or 1 large sheet pizza.

Low Carb Sausage Kale Ricotta Pizza | low carb, gluten-free, Keto, THM | LowCarbMaven.com

Keto Fathead Pizza With Sausage, Ricotta and Kale

Low Carb Fathead Pizza with Sausage Kale and Ricotta is my twist on an old upstate New York favorite. This version is quick & easy to prepare with almond flour and mozzarella cheese. My family loves it!
4.50 from 6 votes
Print Pin Rate
Course: Appetizer, Dinner
Cuisine: Italian
Keyword: Fat Head Dough Recipes
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 6
Calories: 352kcal
Author: lowcarbmaven.com

Ingredients

Pizza Dough

  • 1 ½ cups mozzarella cheese (5 oz / 142 g)
  • 2 ounces full fat cream cheese 57 g
  • 1 large egg beaten
  • 1 cup almond flour (3 oz / 85 g)
  • 2 tablespoons whey protein powder ( or oat fiber or more almond flour)
  • 2 teaspoons olive oil
  • garlic salt

Toppings

  • 1 link Aidells Chicken and Apple Sausage cooked and sliced
  • 4 ounces kale suteed with 2 teaspoons olive oil and 1 clove garlic
  • 1 ½ cups mozzarella cheese, shredded (5 oz / 142 g)
  • 3 ounces fat-free ricotta cheese (85 g) fat-free has less carbs

Instructions

  • Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third.
  • Sauteed Kale: In a medium frying pan, heat 2 teaspoons of oil over medium heat. Meanwhile, slice 1 clove of garlic and quickly wash and de-stem the Kale (or spinach). Saute the garlic in the pan until it softens, then add the kale and cook until wilted. Remove from the heat.
  • Low Carb Pizza Crust: Place the 5 ounces of grated mozzarella cheese into a medium-sized microwave-safe bowl. Cut the cream cheese into about 6-8 pieces and place in the bowl with the mozzarella. Microwave the cheeses for 1 ½ -2 minutes depending on the strength of your microwave. Stir the cheeses together. Break the egg into the cheese and stir with a fork until combined. It will take a minute to coax the two to blend. Add the almond flour and protein powder and blend completely. Sometimes I use my hand at the end and knead the dough until it is more elastic than sticky. If it's super sticky, let it cool a bit.
  • Method: Hands - Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. The dough will cover most of the sheet pan. 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. Dock (poke holes all over) with a fork.
  • Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Pour two teaspoons of oil onto the crust and spread with a spoon. Add half of the mozzarella cheese, the sauteed kale, ricotta cheese, sausage and the remaining mozzarella. Bake on the upper rack until the cheese has melted.
  • Cut and serve.

Notes

Makes two 10 inch round pizzas or 1 large sheet pizza.
Serving size is â…™th of the recipe.
Nutrition Facts
Keto Fathead Pizza With Sausage, Ricotta and Kale
Amount Per Serving
Calories 352 Calories from Fat 243
% Daily Value*
Fat 27g42%
Carbohydrates 7g2%
Fiber 1g4%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 352kcal | Carbohydrates: 7g | Protein: 22g | Fat: 27g | Fiber: 1g

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Caroline MacGregor

    October 07, 2019 at 10:07 am

    Can you the base without a microwave? I don’t have one and I’m finding so many US Keto recipes require one (I’m in the UK). Thanks!

    Reply
    • Kim

      October 07, 2019 at 12:38 pm

      You can melt the cheese in a pot on low heat on the stove, but you will have to add a little oil or butter to keep it from sticking. -Kim

      Reply
  2. lora

    April 07, 2019 at 7:53 am

    Hey Kim,

    I have to say I've made this recipe at least 20 times and it's always fabulous. I was curious as to what protein powder you prefer in it. Depending on brand I feel like I could totally be getting more/less of the benefit than you are since the formulas are so different.

    Thanks!

    Reply
    • Kim

      April 07, 2019 at 7:59 pm

      Hi Iora. I'm glad you like the recipe. I use Isopure Zero Carb Protein Isolate (it's made by Nature's Best). I buy the unflavored (plain) variety because I can use it for sweet or savory recipes. -Kim

      Reply
  3. Jennifet

    January 07, 2019 at 11:43 am

    Can you freeze these?

    Reply
    • Kim

      January 09, 2019 at 11:41 am

      Hi Jennifer. I would cook the pizza base, cool, wrap, and pop into a freezer bag. To use I would thaw in the fridge the night before, then top and bake. -Kim

      Reply
  4. Jaron

    December 22, 2018 at 5:36 pm

    Hi Kim,
    Thank you for the great recipe! I made it a few days ago and it was a hit, the only thing is I was trying to find a way to make it in a baking pan and have it cook more evenly at a lower temperature for longer. Have you experimented with the cooking temp and time and could I ask what results you got?
    Again thank you

    Reply
    • Kim

      December 22, 2018 at 5:49 pm

      Hi Jaron, I'm so happy you liked the recipe. I have not experimented baking at a lower temperature. I am sorry. -Kim

      Reply
  5. Debora E Rempel

    November 21, 2018 at 6:46 pm

    I don't understand how fat-free ricotta has less carbs than full fat. Everything I read says the opposite.

    Reply
    • Kim

      November 21, 2018 at 7:29 pm

      Hi Deborah. The brand at my store had less carbs than the regular. Use the lowest carb ricotta cheese you can find whatever it is. -Kim

      Reply
  6. Sherie

    June 21, 2017 at 2:33 pm

    Will xanthum gum added to dough recile turn out well?

    Reply
    • Kim

      June 21, 2017 at 2:53 pm

      Hi Sherie. Great question. Since the mozzarella cheese acts as a binder the recipe doesn't need the xanthan gum. Did this answer your question? -Kim

      Reply
  7. Janice

    March 10, 2017 at 8:45 am

    Fat free ricotta cheese does NOT have less carbs than regular.

    Reply
    • Kim

      March 10, 2017 at 9:03 am

      Actually, Janice, I looked at several brands at my local store and the fat free had less carbs than the full fat. I don't know if it was just those specific brands, if it was an anomaly, but I do look at labels before I make my purchases. Thank you for your kindly worded comment. -Kim

      Reply
  8. Janet

    October 09, 2016 at 10:23 am

    Interesting additions to fathead dough. I make it and use 1 tsp xanthan gum. I use it to make bagels. But next time I do I will be trying your crust recipe. My one question is do you ever use both whey protein powder and oat fiber?

    Reply
    • Kim

      October 09, 2016 at 11:30 am

      Thanks, Janet. I haven't seen it with xanthan gum but I have seen psyllium husk used before. No, I have not made the dough with both protein powder and oat fiber. I did notice when making it with the oat fiber, it was just a little dry - my family remarked on it too. Maybe 1 T of each would do the trick? If you use both, I would be interested in hearing what you thought. Have a great day. -Kim

      Reply
  9. Jackie

    June 10, 2016 at 10:04 am

    Thanks for this version - I will be trying it!
    One question - almond flour measurements are all over the place in many low carb recipes. I've used 100grams=1cup as my standard and now am wondering if I'm off?

    Reply
    • Kim

      June 10, 2016 at 10:29 am

      HI Jackie. Great question. I use a very finely ground almond flour that weighs in at 85-90 grams a cup. I do not pack my almond flour when measuring. If I include grams in my recipe, that means that I measured it while I was testing the final recipe. Sometimes I forget. I hope this helps and that you like the recipe. Have a nice weekend. -Kim

      Reply
  10. Sam

    April 24, 2016 at 3:03 am

    Made this and loved it

    Reply
    • Kim

      April 24, 2016 at 5:06 am

      Yay! I'm glad you liked it, Sam. Thanks for letting me know. Have a wonderful weekend. -Kim

      Reply
  11. Deborah

    April 04, 2016 at 5:06 pm

    Pizza is one of my favorites foods, I have tried to make it low carb, but the problem I have tried cauliflower, I can't get past the taste. I can't wait to try it your way, It looks so good. Thanks!

    Reply
    • Kim

      April 04, 2016 at 6:30 pm

      Hi Deborah. I hope you like the pizza. If you want an authentic white sauce on it, you will have to Google for one, I'm sorry. Thanks for your comment. Have a great night! -Kim

      Reply
  12. Mary Lynne

    February 03, 2016 at 12:45 pm

    Kim, Yes it did help! I did as you said and it was delicious!!! I found that if you let it sit for awhile and cool it isn't so floppy, now I am going to check out your supreme pizza recipe and try that!! Thank you!!

    Reply
    • Kim

      February 03, 2016 at 1:23 pm

      Oh good, I'm glad! My kids loved the Supreme Pizza! Enjoy. -Kim

      Reply
  13. Mary Lynne

    January 30, 2016 at 12:24 pm

    I am making the crust but I want to make it with a traditional red sauce, should I bake it for a little bit first, and then put the sauce, cheese, sausage (cooked) and pepperoni on it and cook it longer. Just wondering how the crust would hold up if I didn't cook it first and put on all the ingredients and then cooked it. Thanks!! Love your recipes!!!

    Reply
    • Kim

      January 30, 2016 at 1:51 pm

      Hi Mary. Thanks for your nice compliment! I would cook the pizza dough first. Then, add your toppings and cook just to heat. I have found that with the red sauce, the crust is not as crispy. Also, I like using the broiler to melt the cheese on top. I hope this helps. -Kim

      Reply
  14. Katie Crenshaw

    January 20, 2016 at 7:01 am

    Kim, this looks wicked good!! I love the combinations of the ingredients. I have never thought of using almond flour for the dough. This sounds like heaven in a bite!! Thanks for the inspiration. I will be cooking this soon!! xoxo

    Reply
    • Kim

      January 20, 2016 at 8:00 am

      Hi Katie! Thanks for the "comment love". It's one of my favorites, but my kids like the Supreme version better. Have a great day! -Kim

      Reply
  15. Beverly Siek

    January 14, 2016 at 6:24 am

    Hi! I've just discovered your blog through this recipe post and will be following! My attention snapped in when you mentioned Upstate NY and pizza. We enjoyed the most amazing white pizza when we lived there in the 1980s and I have never found anything close to it or been able to replicate anything like it so I can't wait to try this recipe. I cook from scratch as much as possible, love farmers' markets, and am LCHF. I can't wait to read more of what you've posted,and look forward to trying your recipes!

    Reply
    • Kim

      January 14, 2016 at 7:29 am

      Hi Beverly. I'm glad you found me. I'll say it again, upstate has the best pizza.

      I just want to share that I DID NOT make a white sauce for the pizza, so it won't taste exactly the same. I'm not sure why I didn't except that I wanted the recipe to be fast. I encourage you to look for a white sauce recipe to help this pizza taste more like the real-thing. Have a great day! -Kim

      Reply

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