Fathead pizza

Fathead pizza

Mouthwatering. So satisfying. All your favorite pizza flavors, layered on top of a crunchy, cheesy, keto crust. Best pizza ever?

Fathead pizza

Mouthwatering. So satisfying. All your favorite pizza flavors, layered on top of a crunchy, cheesy, keto crust. Best pizza ever?
USMetric
2 servingservings

Ingredients

Topping
  • 8 oz. 225 g fresh italian sausage
  • 1 tbsp 1 tbsp butter
  • ½ cup 125 ml unsweetened tomato sauce
  • ½ tsp ½ tsp dried oregano
  • 4½ oz. 125 g mozzarella cheese, shredded
Crust
  • 6 oz. 175 g mozzarella cheese, shredded
  • 2 tbsp 2 tbsp cream cheese
  • ¾ cup 175 ml (100 g) almond flour
  • 1 tsp 1 tsp white wine vinegar
  • 1 1 eggeggs
  • ½ tsp ½ tsp salt
  • olive oil to grease your hands

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Heat mozzarella and cream cheese in a non-stick pan on medium heat or in a bowl in the microwave oven. Stir until they melt together. Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks.
  3. Moisten your hands with olive oil and flatten the dough on parchment paper, making a circle about 8 inches (20 cm) in diameter. You can also use a rolling pin to flatten the dough between two sheets of parchment paper.
  4. Remove top parchment sheet (if used). Prick the crust with a fork (all over) and bake in the oven for 10–15 minutes until golden brown. Remove from the oven.
  5. While the crust is baking, sautée the ground sausage meat in olive oil or butter.
  6. Spread a thin layer of tomato sauce on the crust. Top the pizza with meat and plenty of cheese. Bake for 10–15 minutes or until the cheese has melted.
  7. Sprinkle with oregano and enjoy!

 

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Video

Fathead pizza

Why is the pizza called Fathead?

Tom Naughton posted the original recipe in 2013 and it's gone viral since. The name comes from the blog Tom Naughton started while making the movie Fat Head, a comedy-documentary about food and health. Haven't seen it? Watch the trailer and the full movie here

Different toppings

Here we've used sausage meat like in the original recipe, but feel free to put what ever you like on it. Instead of sausage you can use pepperoni, salami or cooked bacon. If you have any chicken, pork or beef leftovers in the fridge, they usually make great pizza toppings.

If you don't want meat we suggest peppers, olives, artichokes or fresh tomatoes and herbs. You can also add different kinds of cheese on top such as feta cheese, blue cheese or even brie.

Storing Fathead Pizza

Make extra crusts and store them for 2-3 days in the fridge or in the freezer for up to 2 months. The pizza reheats great in the microwave so if you get left-overs, and you probably will cause this is very rich, enjoy them in next days lunch box.

Tip!

This dough is so versatile! Use it as a pizza crust like in this recipe or make it into a lovely homemade garlic focaccia – simply drench with garlic butter and bake for another minute or two. Or how about serving some keto bread twists as a snack or appetizer at your next dinner party?

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234 comments

  1. Zoziau
    Dear Diet Doctor, what would you suggest as a replacement for almond ? I am allergic to nuts. Thank you.
    Reply: #204
  2. Shana
    I’m wondering the same. Was hoping in a scroll thru I’d find the reason.
    Reply: #203
  3. Kristin Parker Team Diet Doctor

    I’m wondering the same. Was hoping in a scroll thru I’d find the reason.

    It is far less pungent and more mild than other vinegars.

  4. Kristin Parker Team Diet Doctor

    Dear Diet Doctor, what would you suggest as a replacement for almond ? I am allergic to nuts. Thank you.

    You can try crushed pork rinds, in the same amount.

  5. Holly
    Can I use regular white vinegar or apple cider? I dont have white wine :(
    Reply: #206
  6. Kristin Parker Team Diet Doctor

    Can I use regular white vinegar or apple cider? I dont have white wine :(

    White wine vinegar is a much more mild vinegar. You may find the taste overwhelming if you use white or apple cider.

    Reply: #218
  7. Katrina
    I am a bit confused. I made the recipe according to the amounts for 2 servings. I made one round pizza. Does that mean i need to cut it into 4 pieces and 1 piece is equal to one serving aka. half a pizza as it says in the nutrition part. So I now basically have 4 servings?
    Reply: #208
  8. Kristin Parker Team Diet Doctor

    I am a bit confused. I made the recipe according to the amounts for 2 servings. I made one round pizza. Does that mean i need to cut it into 4 pieces and 1 piece is equal to one serving aka. half a pizza as it says in the nutrition part. So I now basically have 4 servings?

    If you made the recipe according to the amount for 2 servings, then you have 2 servings.

  9. Lori
    Maybe I am using the wrong ingredients? My app is showing 14.6 net carbs for half a pizza and only 69.4 grams of fat. I have a feeling that the tomato sauce I used (simple truth organic) is to blame. Can anyone tell me where to find "unsweetened" tomato sauce. It doesn't even come up in a google search. It shows lots of brands that have about the same numbers as the marinara I have been using.
    Replies: #210, #232
  10. Kristin Parker Team Diet Doctor

    Maybe I am using the wrong ingredients? My app is showing 14.6 net carbs for half a pizza and only 69.4 grams of fat. I have a feeling that the tomato sauce I used (simple truth organic) is to blame. Can anyone tell me where to find "unsweetened" tomato sauce. It doesn't even come up in a google search. It shows lots of brands that have about the same numbers as the marinara I have been using.

    Here is an example of a tomato sauce with no sugar added.
    https://www.hunts.com/tomato-sauce/tomato-sauce-0

  11. Karri
    Fantastic! Added loads of butter and garlic salt to the top, and mozzarella on half, for a garlic bread/cheese bread combo. My non keto family members want me to make it for them!
  12. James
    My favourite keto recipe and my go-to meal for the weekend. I usually top with hot pepperoni, sliced black olives and chilli flakes and finish with freshly grated parmesan as soon as it comes out of the oven. As I haven't been able to find a low carb tomato sauce, I make my own by reducing a container of fresh tomato salsa and adding dried oregano. The vinegar is a must in my opinion. It gives it a slightly yeasty smell and flavour. I add probably a couple of teaspoons of standard white vinegar. Delicious!
  13. Kathy Ryan
    Made this today , it was awesome , best pizza ever. Will make it again real soon.
  14. Desj
    Just as a matter of information for this lovely meal. The conversion to metric is not quite accurate. The recipe equates 1 cup of cheese to 250ml. But 1cup of shredded mozzarella only measures up to 100ml or 100g.
    Apart from that this was a great recipe
  15. CLIFF
    I'm making this for like the 20th right now and something must have happened to the recipe. The four servings used to call for three cups of shredded cheese, now it says 10 ounces, which only goes to less than 1.5 cups of cheese.
    Reply: #216
  16. Anelya
    Yes! I have the same issue! @DietDoctor was the receipt altered recently? The dough just doesn't come out the same. Please post the old version as well. The pizza after baking doesn't hold the toppings
    Reply: #219
  17. Marcia Huyette
    Waiting to hear the answer on this. Was just going to try it.
  18. Jim
    You fools. White wine vinegar is the regular white vinegar
    Reply: #220
  19. Kristin Parker Team Diet Doctor

    Yes! I have the same issue! @DietDoctor was the receipt altered recently? The dough just doesn't come out the same. Please post the old version as well. The pizza after baking doesn't hold the toppings

    I have a message in to our awesome Recipes team for clarification!

    Reply: #223
  20. Kristin Parker Team Diet Doctor

    You fools. White wine vinegar is the regular white vinegar

    That is incorrect. They have different sources and different flavor profiles. You can read more here.
    https://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/vinegar...

  21. Tina
    I made this for the first time today , it was absolutely delicious, I added meat, mushrooms and black olives. So good will definitely be making this a weekend dinner. I doubled the recipe and made one big pizza we have plenty of leftovers for tomorrow.
  22. Talin
    I just made this with regular white vinegar and even made a mistake and put one tablespoon instead of a teaspoon, and it amazing! it was a little hard to roll out like dough too sticky, but i made patties with my hands and baked! DELISH!
  23. Anelya
    Thank you! Waiting to hear
    Reply: #224
  24. Kristin Parker Team Diet Doctor

    Thank you! Waiting to hear

    Thanks for the reminder! The recipe team has confirmed that this recipe has not been changed. It's difficult to say why its turning out differently!

  25. Julie
    My fav keto recipe. I make it almost every Sat night. White wine vinegar is NOT the same as white vinegar. Silly Jim. Glad I kept the recipe. The current one posted has the wrong amt of mozzarella.
    Reply: #229
  26. Sylvia
    Made tonight and it was very good! Julie I thought that was quite a lot of mozzarella. what is the correct amount?
    Reply: #227
  27. Kristin Parker Team Diet Doctor

    Made tonight and it was very good! Julie I thought that was quite a lot of mozzarella. what is the correct amount?

    The recipe works as written.

    Reply: #228
  28. Helen Mason
    I've just put this in the oven. First time I've made it.
    I watched video after I put it in (glad I didn't do that first) and it's nothing like the dough in the video.
    Mine was still sloppy. It might be because I used a mozzarella ball rather than the pre grated stuff but I wouldn't think it would make that much difference.
    Theres no way I could pick it up in my hands, or pick it. As for the suggestion of bread sticks? Just wouldn't hold its shape.
    From other comments and my experience tonight something has changed between the video being made and the recipe that is currently posted.
    Reply: #237
  29. Helen Mason
    Julie, what does your old recipe say?
  30. Jefe
    I just Made it as described and worked amazing
  31. Arlene Peterson
    I made the pizza for my family and it was delicious; however, I made it for serving size 8. What diameter should it be and how many slices per person? I only ate one slice because I made it in a rectangular pan that could accommodate 12 square slices. The dough was thick, but still delicious so it was filling. Next time I want a thinner crust, so would a 12 in, 14 in, or 16 in diameter pizza pan suffice for 8 servings?
    Reply: #233
  32. Kimberly
    Lori, what app do you use to count your net carbs?
  33. Kristin Parker Team Diet Doctor

    I made the pizza for my family and it was delicious; however, I made it for serving size 8. What diameter should it be and how many slices per person? I only ate one slice because I made it in a rectangular pan that could accommodate 12 square slices. The dough was thick, but still delicious so it was filling. Next time I want a thinner crust, so would a 12 in, 14 in, or 16 in diameter pizza pan suffice for 8 servings?

    Diameter will vary based on how thick or thin you prefer the crust. Number of slices per serving will vary based on how big your slices are, which is why we list the number of servings the recipe should generate. For 8 servings, you may want to consider making 2 separate pizzas.

  34. Johnda
    Just tried this, and it was quite good. I love bread, so honestly most of the keto bread recipes just taste like eggs to me. This is mostly cheese, and since you are already eating cheese as a topping, it works really well. I wonder if yeast would help the flavor? I know it won't do anything else, but the taste might be more like actual crust.
  35. Axelle
    How much net carb is there in only the crust ?
    Reply: #236
  36. Kristin Parker Team Diet Doctor

    How much net carb is there in only the crust ?

    I don't have the nutritional breakdown for the different components, just the meal as a whole.

  37. Amanda
    I would imagine a mozzarella ball would have much more moisture content than a block of low moisture (whole or part skim) mozzarella would have. I buy blocks and shred myself.
  38. Ruth
    I’m very confused. Your ingredients show for 4 servings and the nutrition states 9g carbs for half a pizza. So if you divide all the ingredients by 2, then it’s for 2 servings. so surely it will be 4.5g carb nutrition because you surely must divide that by 2 also?
    Reply: #239
  39. Kristin Parker Team Diet Doctor

    I’m very confused. Your ingredients show for 4 servings and the nutrition states 9g carbs for half a pizza. So if you divide all the ingredients by 2, then it’s for 2 servings. so surely it will be 4.5g carb nutrition because you surely must divide that by 2 also?

    The nutrition information listed is per serving, not for the whole recipe.

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