Fathead pizza

Fathead pizza

Mouthwatering. So satisfying. All your favorite pizza flavors, layered on top of a crunchy, cheesy, keto crust that you can eat with your fingers!

Fathead pizza

Mouthwatering. So satisfying. All your favorite pizza flavors, layered on top of a crunchy, cheesy, keto crust that you can eat with your fingers!
USMetric
2 servingservings

Ingredients

Crust
  • 1½ cups 360 ml shredded mozzarella cheese
  • ¾ cup 175 ml (100 g) almond flour
  • 2 tbsp 2 tbsp cream cheese
  • 1 tsp 1 tsp white wine vinegar
  • 1 1 eggeggs
  • ½ tsp ½ tsp salt
  • olive oil to grease your hands
Toppings
  • 8 oz. 225 g italian sausage
  • 1 tbsp 1 tbsp butter
  • ½ cup 125 ml unsweetened tomato sauce
  • ½ tsp ½ tsp dried oregano
  • 1½ cups 360 ml shredded mozzarella cheese

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 small, non-stick pan on medium heat or in a bowl in the microwave oven.
  3. Stir until they melt together. Add the other ingredients and mix well.
  4. 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.
  5. Remove top parchment sheet (if used). Prick the crust with a fork (all over) and bake in the oven for 10–12 minutes until golden brown. Remove from the oven.
  6. While the crust is baking, sautée the ground sausage meat in olive oil or butter.
  7. 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.
  8. Sprinkle oregano on top and serve with a green salad.

 

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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145 comments

  1. Debra Doddy
    For me, it's better if you omit the egg. The dough is easier to work with and gets nice and crisp.
  2. Peter Biörck Team Diet Doctor
    Hi Eleonora!

    Check this one:
    https://www.dietdoctor.com/recipes/keto-pizza

    Does anyone have a pizza recipe without almond flour or psyllium husk? Both are almost impossible to find where I live and the price of almonds to make my own is prohibitive. Thanks!

  3. Rebecca
    Thankyou, this is very helpful.
    I have no idea why volume is used for measuring solids!
  4. Amanda
    Holy batwoman this ish is good! Followed step by step and didn't change a thing. Five hundred stars!
  5. Donna
    This was amazing. So easy and so delicious. If you decide to bake it on a pizza pan, spray the pan first. Mine stuck but I was able to slowly pry it loose. Will be making this again. Thank you!!
  6. Victoria
    Hi Eleonora, I have substituted ground flaxseed for psyllium with good results.

    Does anyone have a pizza recipe without almond flour or psyllium husk? Both are almost impossible to find where I live and the price of almonds to make my own is prohibitive. Thanks!

  7. Stephanie
    I made this crust and used the Keto Pizza toppings, and it tasted great! Will definitely make again soon. Thanks!
  8. Eulis
    Hi
    you use 1/4 cup flour for how many serving? i try to make for 2 serving but not sure about how much coconut flour i should use
  9. Shane
    I need to clarify, because this is incredibly important for weight loss information:

    Base math with the given information:
    3% = 10 g ----> 3.333g = 1%

    Now let's work out our macros and calories:

    Fat grams = 76% ----> 3.333 * 76 = 253.33 fat grams ----> 253.33 * 9 = 2280 calories
    Protein = 21% ----> 3.333 * 21 = 70 protein grams ----> 70 * 4 = 280 calories
    Carbs = 3% ----> 3.333 * 3 = 10 carb grams ----> 10 * 4 = 40 calories

    Total Calories per serving: 2600
    Total Calories per pizza: 5200

    Holy... 1/4 of this pizza is 65% of a 2000 calorie diet.
    Am I missing something here, or is this FAR more unhealthy than it seems?

    I'm super sad about this because I almost just went with the "Oh, it only has 10 carbs".
    I'm glad I took the time to math this out because it would have done nothing to promote the
    weight loss and well being I am looking for.

    Reply: #110
  10. Shane
    HUGE error in my logic...

    Protein and Carbs are correct, but I WAY overshot the fat content:

    (%FAT / %CARB) * 4/9 * gram_CARB = gram_FAT= 112.59 Fat grams = 1013.32 Calories
    (%PROTEIN / %CARB) * gram_CARB = gram_PROTEIN = 70 Protein grams = 280 calories
    %Carb = 3% =10 g = 40 calories

    Total calories per serving = 1332 calories

    My apologies for the crap post... I'll show myself out now.

  11. Mackensie
    Super good! Loved the taste of the dough but mine turned out a little too watery, probably because i used a whole egg instead of half for one serving. I had to substitute out the Italian sausage for Chorizo because i am unable to get the sausage in Germany but it still turned out amazing and had a more spicy taste! Will definitely be making this again :)
  12. 1 comment removed
  13. Lois Anna
    Psyllium husk is found in Metamucill. You might be able to find some in that area of the store. https://www.metamucil.com/en-us/products/metamucil-fiber-supplement/m...
    Reply: #117
  14. Jack
    Yeah, I'm with a few of the other posters here. There's no way for this to get the "10g"s of carbs that is advertised, even subtracting dietary fiber. Let's start with the two biggest culprits, the mozzarella cheese and the almond flour, and then move on to the smaller contributors.

    Anthony's Premium Blanched Almond Flour (this is first product listed on Amazon when I clicked "Almond Flour" link above, which then took me to the "Almond Flour" page, and then clicked "Order Almond Flour Online"): 1/4 cup = 3 net carbs (5 grams - 3 grams of dietary fiber). Multiply this by 3 since the recipe calls for 3/4 cup = 9 net carbs for two servings. So that gives us 4.5 net carbs for one serving. Moving on...

    Wegmans Shredded Low Moisture Whole Milk Mozzarella (I chose this one because it's what we have and when I looked at other types of shredded mozzarella cheese they were the same or worse carb-wise): 1/4 cup = 1 net carb (there's no dietary fiber, it's just 1 gram of total carbs). Multiply this by 12, yes 12, since we use 1.5 cups for the crust as well as the topping, and we get 12 net carbs for two servings. So that gives us 6 net carbs for one serving. If someone can point me to a mozzarella cheese with less carbs, please do.

    So now we're at 10.5, which is already past the advertised 10 grams (but not by much) and a little over 30% higher than what the Dr. stated in the comments (he said it was only 7 grams when replying to a previous poster, which I'm going to call "BS" to unless he posts the exact brands of ingredients that he used so we can verify the nutritional values).

    Great Value Cream Cheese (as well as all of the other brands I researched that I've found): Listed 2 net carbs (no dietary fiber to subtract) for 2 tablespoons. So that gives us another 1 net carb per serving.

    Unsweetened Tomato Sauce. So this was incredibly difficult as there are lots of "unsweetened" or "no-sugar added" tomato sauces out there, but they're still chalk full of carbs. The best I could find (and am using) is not really a tomato sauce but a marinara sauce, which for me is close enough. Rao's Homemade Marinara Sauce has 4 grams of net carbs per half cup (no dietary fiber, but some sugar). Since this recipe calls for 1/2 cup, that makes this easy and gives us another 2 net carbs per serving. Again, if someone has another unsweetened tomato sauce that has less carbs, please let me know.

    So we're now up to 13.5 net carbs (taking a huge step of faith that the nutritional values are 100% (probably not but hopefully close enough)), about 26% higher than what was advertised (10 grams) and over 100% over what the Dr. told someone else in the comments.

    Now remember, getting into Ketosis requires below 25(ish) to 50(ish) grams of carbs per day. It's a wide variance as everybody is a little different so the only way to figure out your magic number is to do the blood or urine test. If you're on the low end (25ish) this recipe just ate up over half your carbs that day, so keep a close eye on what else you eat when you eat this. All that to say, before jumping into these recipes with blind faith, make sure you compare your own ingredients nutritional values to what is posted above as they're most likely not going to perfectly line up.

    Reply: #143
  15. 1 comment removed
  16. Samantha
    Mozzarella cheese in the UK is white and squishy, so not sure what the equivalent here would be. Does anyone know?
    Reply: #119
  17. Jan
    Metamucil is a brand name, and therefor VERY expensive, and although the main ingredient is psyllium husks, there are usually a couple of other things in there, sometimes even orange flavour and sugar. If there isn't a Bulk Barn / health food type place near by, sometimes the pharmacies that carry Metamucil do carry a plain psyllium husk product.
  18. Susan B
    You can order psyllium husks (and almost anything else) from Amazon. Walmart also has it.
  19. James
    I thought this was weird too, but then found Most supermarkets have shredded mozerella too. Normally by the grated cheddar :)
  20. Analiz De Jesús López
    What can I use to substitute for the white Wine vinegar?
  21. Louise
    This is quit disappointing about how many carbs. this pizza really has per serving. It's a shame that we have to disreguard the serving size posted on the recipe and have to figure it all again. That was one of the helpful things about this site.
    Reply: #123
  22. Louise
    Yes, you pre bake the crust.
  23. Louise
    I LOVE this recipe! That's why it's disappointing that it is more than 10g per serving! Maybe I'm making my pizza crust to big?
  24. Fabiane
    Oh-my-god! After a 24 hour fasting, this and green salad was my meal. Heeeeaaaaven!!!????
  25. WarblingLisa
    If this recipe puts some folks over their daily carb limit, then I suggest cutting back a bit on carbs either the day before or after, or maybe even both days because this recipe is so worth it! For YEARS, Friday night at our house meant pizza and a movie. We've been doing LCHF for over two years and only recently started trying some of the bread/pizza crust recipes. This recipe is so easy and soooo good!!

    I make the recipe as written except I add a tablespoon of McCormick Italian Seasoning to the dry ingredients. After mixing everything together and turning it out onto my pizza pan covered with unbleached parchment paper, I wet a large rubber-headed spatula with water and smooth out the dough until I have it thin enough to our liking. I never have any issues with it being too sticky to work with as I don't get it on my hands. We are so tickled to get to enjoy pizza again!!

  26. Kristi
    Has anyone tried this using dairy free cream cheese and cheese?! Does it turn out okay? I loved the pizza and want to make it dairy free as well so my mom can enjoy it. She is gluten dairy free and was jealous of how good mine looked and would like me to make her one this weekend!
  27. Pietro Mansi
    Hi everyone! Can i use bran, instead of almond flour?
  28. Susie
    You should be avoiding bran!
  29. BernadetteMari
    Has anyone tried using this dough for tortillas?
  30. Lenae
    I make two crusts from the recipe; each crust serves 2 (my husband and myself). I make and freeze ahead of time so I can make a quick meal when we need it. I've frozen them for more than a month and they were just fine when I used them.
  31. Dan
    Ok yes it's sort of high in carbs, calories...but not compared to real pizza!! One slice of pizza hut is 37 carbs.

    This curbs cravings and missed pizza nights, it's a good cheat...not meant to be the healthiest meal on the planet!

  32. James
    Good evening,

    The recipe mentions 700ml of cheese for both the crust and the toppings (when making 4 portions). I am in the UK by the way.

    I guess this is not a typo and it doesnt actually mean 700g of cheese on the topping and 700g on the base ? 1.4kg of cheese seems a tad excessive between two pizzas haha ?

    Or is this correct ?

    Cheers

  33. Katie Egervari
    Can you please covert 360 ml of cheese to grams? Using a measuring cup for cheese doesn't make a ton of a sense, does it? Would be easier and more accurate to put the cheese in a bowl on top of a scale.
  34. Katie Egervari
    For me, 360ml of Black Diamond Mozzarella Cheese is around 135g on my scale. Two portions of that is 270g, which is:

    72g of protein
    9g of net carbs (after fiber)
    72g of fat

    Also using Farm Girl Almond Flour found on Amazon and grass-fed ground beef instead of italian sausage, 1 serving (half of the pizza) is:

    1400 calories
    83.8g of protein
    14.7g of net carbs
    69g of fat

    Basically, if you make this recipe, this is going to be your only meal of the day. Maybe you can get away with some nuts or bacon or something, but you can forget eggs, salads or anything else like that.

  35. Katie Egervari
    Also, I want to point out, after adding all of my ingredients in Chronometer and logging 1 serving of this pizza (half of the pizza), my nutrition totals only come out to 37%, which is really low (most of my days are between 79-85% @ 1400 calories). So not only will this likely not be enough food for an entire day, you won't get much nutrition and you will likely be hungry a lot faster compared to having just scrambled eggs, vegetables, wild salmon and a spinach salad with a fatty dressing for the day. On top of this, you won't even get your complete proteins for the day - most of the proteins will be between 9% and 17%, since cheese, you know, isn't a complete protein. Super Disappointing recipe. I honestly think Cauliflower Crust Pizza is way superior carb-wise and calories-wise.
  36. Sam
    So having a bad day, pizza of course was in order. So had a crack at this. Well let me tell you i should have a lick on the kitchen coz nothing i do works out like the pics. First mistake i couldnt get the dough to combine especially difficult with a busted shoulder. 2nd, the paper i used must not be the same coz i ended up with 2 very thin pizzas one on each side of the paper.
    Can someone shed light on where ive gone wrong please?
  37. Traci
    Can I get the total Keto nutrients/grams)and serving size, please?
  38. Siobhan
    I added up all the ingredients I used and divided by 8. FWIW although a half a pie is a serving size I find 2 slices is more than enough.
  39. Chiu
    I don’t get the serving size. If I pick 1 serving is that the half of pizza in the nutrition section?
  40. KennyDallas
    I love this. First time I have tried making it, I added a little garlic powder to crust, WOW. One side does not get brown/crispy when baking, I flip that side down and use pizza pan and it crisps a little when toppings are added for final baking. Thank you for this amazing pizza recipe. 🙂
  41. Eric
    I noticed some comments about psyllium husk, but I don't see it listed in the ingredients. Did the recipe change at some point? The psyllium husk seems like a good idea but how much would be reasonable?
  42. 1 comment removed
  43. Sarah
    12 portions of mozza is wrong. The math is 6 portions. There are six 1/4s in 1.5 cups.
  44. Mindy
    IMO - The crust wasn’t that great - too soft for a thin crust pizza and certainly not worth using up that many carbs in one meal - I didn’t see the “adjusted” carb count until after eating it.
  45. Julie
    too salty
  46. Suzy
    This is a great-tasting recipe. I don’t know if I wanted too long to mix the flour and cheese but the dough was very difficult for me to work with. Even with the olive oil it kept sticking to my hands and even when it was done, to the paper. I think I will try a different dough recipe.
  47. Susan
    OMG is there anyone who can actually eat a whole one of these? Delicious but I managed a quarter slice of a recipe for one! The rest is going in the freezer 😀
  48. Dawna Dearing
    I just made this recipe tonight for dinner. It was delicious... but... very, very heavy. I doubled the recipe thinking one pizza wouldn't be enough for 3 of us. Well, I was right, but only because the dough stuck (and I mean STUCK) to the tin foil. Now, I know it didn't say to put the dough on tin foil but it was sticking to the wax paper and pulling it apart. So (and I'm telling you all this so that you WON'T do it) I put tin foil on my pizza pan, oiled it with some vegetable oil and slammed the dough ball down. I used some wax paper on top to roll it out with a rolling pin... all the while thinking, "How brilliant am I?" Hahaha! Not so much. I had to peel tin foil off the back of the pizza once it was done, without burning my fingers, or losing the sausage off the top. I ended up getting a knife and fork and eating is straight off the foil. All in all, it was yummy... but I'm afraid too much work for the result. I might try a different crust idea, maybe cauliflower?
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