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

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!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 352 kcal


Pizza Dough

  • 1 1/2 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 plain whey protein powder or oat fiber 500 (or more almond flour)
  • 2 teaspoons olive oil
  • garlic salt


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


  1. Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third.

  2. 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.
  3. 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 1/2 -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.
  4. 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.
  5. 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.
  6. 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.
  7. Cut and serve.

Recipe Notes

Makes two 10 inch round pizzas or 1 large sheet pizza.

Serving size is 1/6th of the recipe.

Nutrition Facts
Keto Fathead Pizza With Sausage, Ricotta and Kale
Amount Per Serving
Calories 352 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.