Make a delicious Supreme Low Carb Pizza faster than delivery. The Fathead pizza crust makes it possible. It's not only low carb but gluten-free and perfect for ketogenic diets. (Egg free options!)
A couple of weeks ago I brought to you a great low carb sausage kale ricotta pizza recipe. It was something my family really enjoyed, but my kids wanted something like they could get from a pizza joint. So I made them a low carb pepperoni pizza and a pizza supreme.
Before I get into the recipe, I want to talk about how easy this low carb fathead pizza crust is to make. I started with the original recipe for Fathead Pizza dough, increased the proportions of the ingredients and added a little protein powder. I feel that the addition of protein powder gives the dough a more bread-like texture.
NOTE: I prefer to weigh ingredients because you get the same result every time. I realize that weighing ingredients is not easy for everybody so I have included both standard measuring cups and weight.
Because this low carb pizza dough is so easy to make, I typically double the recipe and freeze one of the baked crusts. It freezes beautifully and saves me time on a busy day when I need a fast dinner. There is nothing handier than being able to throw a low carb pizza and salad together in about 15 minutes.
I typically use the least amount of ingredients needed to get a good flavor, you use as much as you want but don't forget to count the extra carbs. Also keep in mind that because this is a thin pizza, additional toppings will weigh the pizza down. What I mean is - you may not get that stand-straight-out-crust. It's okay. It still tastes great!
Since this pizza is loaded with cheese in both the crust and topping, I only make it once a week. I serve it with a crispy romaine salad dressed with a great lemony Caesar dressing or a great herbed vinaigrette. If I'm feeling crazy I'll make a crumbled blue cheese vinaigrette. So good!
[NOTE] A reader has shared that the dough can be frozen and then thawed before using. She let it sit on the counter until room temperature before continuing with the recipe.
This Supreme Low Carb Pizza is 6 net carbs per serving.
[Disclosure: Recipe contains affiliate links.]
Supreme Low Carb Pizza with Fathead Pizza Crust
Ingredients
The Pizza Dough
- 1 ½ cups grated mozzarella cheese (5 oz)
- 2 ounces cream cheese
- 1 large egg
- 1 ¼ cup almond flour (3 oz)
- 2 tablespoons whey protein powder or ¼ cup more almond flour
Toppings
- 1 clove garlic
- ½ cup jarred Marinara Sauce lowest carb you can find
- 2 links Italian sausage crumbled and cooked
- ¼ cup green bell pepper, chopped
- ¼ cup onion, chopped
- 2 oz sliced mushrooms (¼ package)
- 1 ½ cup grated mozzarella cheese (5 oz)
Instructions
- Preparation: Preheat oven to 400 F. Brown the sausage, drain and set aside. Cut the vegetables and saute them until softened. I add a little water and cover to steam a bit and then uncover and dry out a bit.
- 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 1½ -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 - which is when it is a little cooler.
- Method: Hands: Place a piece of parchment paper on a sheet pan and with water moistened or oiled hands, pat the dough evenly into place. I prefer to oil my hands. 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. It will melt into the crust and be wonderful! Spread the marinara sauce over the crust and top with half of the cheese. Add the rest of the topping followed with the rest of the cheese. Place under the broiler for about 5 minutes until it's hot and the cheese has melted.
Notes
1. Nissa says that a flax egg may be used in place of the egg.
2. She also says that no egg is needed as the cheese serves as a sufficient binder.
Nutrition
Fathead Pizza Crust Low Carb Pepperoni Pizza
Low Carb Sausage Kale Ricotta Fathead Pizza
Gary
OMG this was amazing! Husband and I really enjoyed. Thank you for posting such a yummy recipe. I was going to use a round pizza pan but opted for a baking sheet. I loved the rustic and artisan look, so it wasn’t “neat and proper” to the edges. (I’m a Californian what can I say?). Appreciate your tips too! Going to make this again for this weekend. ☺️
Susie Seifert
I am wondering what I need to know about using the crust after it has been frozen.
Kim Hardesty
Hi Susie. Thaw it in the refrigerator. The cheese will be hard, so leave it on the counter to warm up a little so you can roll it out. -Kim
Susie Seifert
Thanks! I actually froze it already baked, but I think I get the gist of how to thaw and bake it.
Valerie
I made this for dinner tonight! Not my first time making fathead pizza dough but, first with sausage, pepper and onion. O. M. G.
My favorite by far!!! Cheating without the guilt....
Razia
Hi, first of all ur recipes are amazing and delicious but for crumble i cant use pork rinds
What can I use instead of that?
Thx u
Kim Hardesty
Hi Razia. This recipe doesn't use pork rinds. If you find a recipe on my site that uses pork rinds, I can help you find an appropriate substitute - except for the wrap recipe. -Kim
Mike
I hate to leave negative reviews, especially when the food itself tastes good but I needed to say that it is incredibly misleading to call this a "sheet pan" pizza and not give a size of your sheet pan. A full-size sheet pan is 26x18 inches. I DOUBLED the recipe and used my 2/3 size sheet pan (21x15 inches) and there was still about 4 inches all around the pie even with double the recipe and a paper thin crust. It would be helpful if you gave us a measurement of your sheet since it's clearly not a full-size sheet pan or 2/3 size sheet pan. My guess would be a 13x9 but, like I said, that's not a full-size sheet. The recipe itself is fantastic but for myself and anyone reading this with a 2/3 size sheet pan you would want to triple the recipe to feed a crowd!
Kim
Hi Mike. I'm sorry you found the recipe misleading. I have made the changes in wording. I used an 18x13 inch sheet pan (a half sheet pan) and the dough did not reach the edges of the pan, which can be seen in the photos. I used one recipe of dough for the photos. I'm a mom, not a professional food stylist, so I don't employ any tricks on the photos on the site - you get what you see. Thank you for letting me know that I needed to clarify and I'm happy you liked the recipe otherwise. Have a wonderful week. -Kim
Gary
This pizza recipe was great; unfortunately you didn’t clarify / ask what size beforehand. There are 3 “standard” sized sheet pans, just as there are various sized pie and baking dishes. Did you enjoy the recipe?
MaryvWhite
Can't wait to make all these fat-head-inspired dough recipes.
Has anyone created any dessert recipes for the same dough?
Kim
Yes, Mary. There are many recipes for cinnamon rolls - some are better than others. This dough also works well for turnovers, so you could make a sweet turnover. -Kim
Kreilly
I only have vanilla whey protein, flavored was all I can seem find at two different stores. How much do you think it would all of the taste and could I cut down the protein and use part protein part almond flour?
Kim
oh, no, Kreilly. I don't really know because I haven't tried vanilla protein powder in any savory recipes. I would skip using the protein powder and save it for baking and smoothies. I can find the unflavored or plain protein powder at The Vitamin Shoppe but I also but it online from Amazon and Netrition. I used to buy all kinds of flavors, but just get the unflavored now so I only have to deal with one tub. -Kim
Ankit
Just made this pizza, being on Keto and allergic to eggs at times can be tough, but this was a fantastic recipe. Looking forward to seeing what else I can do with this dough
Jenna
Hi! I was just wondering what would the fat/carb/protein count be just for the crust? I’m thinking of making two separate pizzas with different toppings on both.
Kelly
Just made it and this is epically delicious. Been keto for a month and this was the perfect thing to curb my craving for pizza!!!
Sonia
Hi Kim....please advise weight of sausage used as here in singapore different stores offer weights. I would prefer to stick to the macros in the dish. Thanks.
Sonia
Hi Kim....please advise weight of sausage used as here in singapore different stores offer weights. I would prefer to stick to the macros in the dish. Thanks.
Kim
Hi Sonia, I don't have that information, but am going to the store today, so I can pick up some up. Just for now... the links are approximately 2.5 cm in width and 12-15 cm in length. It wasn't very much sausage because the dough and extra cheese has so much protein. I hope this helps until I can get a weight for you. -Kim
Esther Robison
This is a wonderful pizza recipe!! Thanks I love supreme pizza !
Kim
Thanks for taking the time to leave a comment, Esther! I hope all is well with you. Enjoy your weekend. -Kim
janet
what can be substituted for protein powder ?
Kim
Janet, you can add 1/4-1/3 cup of almond flour, 2 tbsp of oat fiber 500, or 2-3 tbsp coconut flour. I tested all of them and the protein powder delivered the best taste and bread-like result followed by the oat fiber 500. I could taste the coconut flour in the dough and did not like it for a pizza. More almond flour was perfectly adequate and delicious although a little less bread-like. I hope this helps. -Kim
Maureen
We had this for dinner tonight. Thanks for the excellent pizza base recipe. I have tried a few other low carb pizza bases and wasn't impressed and had almost given up on the idea of eating normal tasting pizza base again, but this one definitely comes in as the clear winner! ? I had to be really disciplined to only eat 2 slices. Thanks again Kim! The whey powder made such a difference.
Kim
I'm glad you liked the recipe, Maureen. I have a hard time eating two pieces, too because it tastes so good, but having the pizza with a nice big salad helps. We always ate just the pizza with no sides growing up so it's hard to change the thinking on that one. Thanks so much for taking the time to comment on this post. I really appreciate you. Have a great week. -Kim
Sue
For a sheet pizza, are you using a standard cookie sheet ? My dough barely made it half way. Thanks
Kim
Yes, Sue, I used a standard size. There was maybe 1 1/2 inch gap all around? I don't know if it shows it in the picture or not. It was a pretty thin crust. -Kim
Wendy
I'm new to eating low carb. Can I please ask how many carbs are in a slice of the 6 slice version? I don't know what a kcal is. Thanks ?
Kim
Sure, Wendy. The recipe serves 6 people at 421 calories, 35 g fat, 7 g carbohydrates, 1 gram fiber, and 21 g protein. The net carbs per serving is 6 g net carbs (total carbs minus fiber). I hope this helps. Let me know if I you have any more questions. -Kim
Brenda
Prepping question....would the dough hooks on the mixer work or is it best to mix by hand?
Kim
Hi Brenda. You don't need the machine. Mixing by hand is super easy. The dough is sticky but if it's crazy stick, put it in the refrigerator for several minutes. You can also use a little more almond flour. -Kim
Cindy
I've used oat fiber in place of the protein powder. It comes out more bread-like also.
Kim
Yes! You are correct Cindy. Thanks for reminding me that I need to add that information to this post. Thanks so much for taking the time to comment and share your awesome low carb knowledge. -Kim
Destiny Schick
Would I be able to completely omit the almond flour and use all protein powder instead? Trying to make it even lower carb!
Kim
Hi Destiny. I did not test that as a variation of the recipe. You could Google it. Thanks for your question. -Kim
Destiny
Okay thanks! Sorry for the duplicate question, I thought the first one didn't post! :-)
Kim
No problem, Destiny. All comments go to comment jail until I can get to them to help reduce spam. Have a wonderful week! -Kim
Destiny Schick
Would omitting the almond flour completely and using all protein powder work? Trying to make it even lower carb!
Kim
Destiny, I didn't test that variation, but you could Google it. You could also use Soul Bread as a base for a pan pizza. _kim
Nissa
Hi! I'm allergic to eggs and I can't use them. Can you please tell me whether there are any alternatives that I can use here? Maybe flax or chia? This recipe looks so great and I can't wait to try it out! :)
Kim
Hi Nissa. Wow, allergic to eggs. It's such an integral part of the recipe. You could try a flax or chia egg, but I'm not sure how it work. You know, I saw a pizza made of a bacon lattice on Mariamindbodyhealth [dot] com. It looked really good. If you try it with the chia or flz egg, would you let me know how it went? I would love to hear. I'm sorry about not being better help. Have a nice day. -Kim
Nissa
Hi Kim. So I made it today with flax. I made it for 2 servings (instead of the original 6) and I added 1tbs of ground flax mixed with 2tbs of water for this portion (so maybe 3tbs of flax for the whole 6 servings). The crust came out perfectly. It extremely easy to handle and not in the least bit sticky, and the pizza tasted FANTASTIC! This is the best low-carb pizza I've ever had. Thank you so much for this recipe!
Kim
Nissa! I am so glad it turned out. I know we were wondering about it on Facebook and I am so pleased you were able to have your egg-free pizza. I think I'm going to try it, too, just to see. I appreciate your kind words and for taking the time to comment to let me know. Enjoy your weekend! -Kim
Nissa
Hi Kim! I just wanted to let you know that for the past few times I've been making this recipe even without the flax egg and that works perfectly well too. The cheese provides enough binding for the dough to not need any egg/flax/chia, I suppose :)
Kim
Hi Nissa! Wow. It totally makes sense that the cheese would be binder enough. I will for sure add your notes to the recipe. Thanks so much for experimenting and coming back to share your results. I, and I'm sure many others. will appreciate your efforts. Have a very nice week. -Kim
Kathy
Have you tried oat fiber instead of protein powder? I have been thinking that may work for a more bread like texture but I am a newbey. And am afraid of wasting my ingredients! I am going to try this as I do like fathead crust and love this tweak !
Kim
Hi Kathy. Great question! Yes, I did. I tried coconut flour, oat fiber and protein powder. The protein powder was the best tasting but the oat fiber came in second. I could definitely taste the oat fiber and it was a touch dry. If you want a more bread-like message you can add more almond powder, but it will raise the carbs. The great thing about cooking is that you can make the best tweaks for you and your tastes. Thanks for your question and comment. Have a nice week! -Kim
Tiara
Can a whole pizza be frozen? If so, what method do you suggest? I like to meal prep on days a I have time; make a bunch of food that can be frozen; then pop frozen meals in the oven it microwave when I need it.
Kim
Tiara, yes, it can be frozen. I would add the toppings after cooking and cooling the crust, and then freeze. Then, I would thaw and bake long enough to warm up and melt the toppings. An alternate method would be to freeze the crust plain, thaw, and then add the toppings just before putting in the oven to warm. The pizza does not need to be cooked again, just the cheese melted. If it is cooked for too long it will burn and may be dry. Either method should work. Thanks for your question! -Kim
Shirley H
Can I freeze the uncooked pizza dough for later use?
Same question for your ham and cheese pocket recipe, can I freeze the uncooked dough too? I always love to make the dough ahead of time and freeze them. Thanks!
Kim
Shirley. I have answered this question before and it's something I have been thinking about a lot lately... Yes, I think you can freeze it but I honestly haven't frozen the raw dough. I don't know how long you would have to bake the dough or if it would need to be thawed-out first. I will be going to my mom's for two weeks so I wont be able to experiment. Upon thawing the raw dough, you may need to warm it gently in the microwave to be able to work it. Will you let me know how it goes? I would love for other people to gain from your experience. Thank you so much for your question. Have a great weekend! -Kim
Shirley H
I did my experiment today! I already froze all my raw dough last night and then thawed 1 piece at room temperature the entire morning. I didn't follow your advice to warm it in the microwave before baking but the pizza crust turned out just as delicious. I also didn't need to bake the pizza extra longer because my frozen dough was completely thawed. This low carb pizza crust is the best pizza recipe I have tried so far, thanks!
By the way, I also tried the same experiment on the ham and cheese pocket and the result were as same as the supreme pizza! But I only froze the raw dough (already got cut into 6-8 pieces), then I added the filing after the dough was thawed and then baked the pocket.
Kim
Shirley, hooray! I'm so happy you had the time to experiment with freezing the dough and that it worked out great for you. Yes, letting it get to room temperature was the way to go. So glad you like the recipe. I'm adding your notes to the post so it will benefit others. Thanks again! Have a wonderful weekend. -Kim
Christine
Have you ever tried freezing a portion of the dough for another time?
Kim
No Christine, I haven't. My guess is that it wouldn't work unless you re-heated it after thawing. Part of the wonder of the dough is the fact that the protein in the cheese is pliable when warm. As it cools, it stiffens a little and becomes less sticky. I would love to hear how it works out if you try it. Will you let me know? Thanks for your question and have a great weekend. -Kim
Kristy
I'm cooking this now and my dough is SO super sticky, should I just add more almond flour? (I omitted the whey protein)
Kim
Kristy, yes. It becomes a little less stick when it's cooler, too. Add about 1/4 cup of almond flour. Sorry I didn't get to you faster... I was eating dinner! Hope it worked out okay! -Kim
BroBryceCooks
I did a chalupa recipe with Fathead dough. Instead of worrying about how sticky it is, I use nitrile gloves with a bit of coconut oil covering them, and warm up the dough a bit if it gets too stiff, then I can easily press it out really thin on parchment.
Georgie Larcher
I'm a little confused. You mentioned that this recipe yielded 6 servings. And you also stated that it made 2 10-inch pizzas. Am I correct in assuming that a serving was 1/6 of only 1 of the pizzas?
Kim
Hi Georgie. I am often confusing, sorry. Yes, it makes one large, thin, sheet pan sized pizza (divide into 6 pieces or more and eat 1/6th) or it will make two thin 10 inch pizzas, which can be cut into thirds what have you, but the serving size is 1/6th of the recipe. Is that any clearer? I'm sorry for the confusion. Have a great day and let me know if I need to try again. -Kim
Jan
Sounds delicious! How would I reduce the amount of protein. I am currently limited to 40g per day.
Kim
Hi Jan, I have three suggestions... 1. Cut the pizza into snack sized pieces. 2. Use the original recipe for Fathead dough, which will result in a smaller pizza, smaller serving, and a little less protein. 3. Don't top your pizza with the mozzarella cheese. Instead, use just a little sprinkle of Parmesan cheese for that cheese flavor. Each ounce of cheese has almost 7 grams of protein. Unfortunately, every element of the Fathead Pizza dough contributes protein. I hope these suggestions help. Let me know if I can answer any other questions. - Kim
Barbara B
I made this for lunch today. It.was.awesome. The final test was my non-diabetic husband biting into it and telling me "hey, this is really good!" And he went back for seconds. I made it with pepperoni & garlic. Have tried many LC pizza recipes and none could match regular pizza for either one of us. This one came darn close for both of us. I'm thinking of making a couple batches over the three day weekend and freezing them. I found a pizza sauce (Rao's) with 2g carbs per serving and used it sparingly, but it was enough. You made us both happy today ! Thanks for a great recipe !
Kim
Barbara, that's fantastic! It's always a great feeling when we pass the "non-low-carber" test, isn't it. I need to stick some in the freezer, too. They go so fast! I appreciate you so much for leaving a comment. Have a great day! -Kim
Barbara B
What type of mozzarella do you use ? Whole milk ? Shredded part skim ? Thanks !
Kim
Hi, Barbara. I've found it really doesn't matter for the pizza. It's a super forgiving recipe and I have used both. If the pizza crust is too soft and sticky to use, let it cool for a few minutes. Have a nice weekend and enjoy your pizza. -Kim
Barbara B
Looking forward to trying it ! We love thin crust pizza !
Sarah G
I see that now. Thanks!
Sarah G
So, this fills a sheet pan? How about a 15 inch pizza pan? Also, when you double it, is everything in the dough doubled, so 3 cups of shredded mozzarella, 2 eggs etc?
Thanks!
Kim
Hi Sarah, great questions. As you can see from the photo, it doesn't quite reach all the way to the edges, but yields 6 pretty big pieces. Furthermore, it's a thin pizza crust. When I double the recipe to make an extra pizza, I do double all of the ingredients. Sometimes, I add just a little more almond flour (1/3 cup) if it is a little too sticky. That extra amount divided between 12 pieces (servings doubled) doesn't contribute much to the carbs. I hope this helps. ;) -Kim