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!
2 servingservings


  • 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
  • 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
  • 1½ cups 360 ml shredded mozzarella cheese


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.



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.


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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  1. Julie
    and use Reynold’s Non Stick foil.
  2. Julie
    has anyone noticed the news articles are over a year old?
  3. Julie
    use Reynolds Non Stick foil. it’s the best thing ever. even better than parchment because you can crease it.
  4. 1 comment removed
  5. Luba
    Just use olive oiled hands and one piece of parchment to stretch it into shape. It’s fast and easy. Not rocket science.
    Also am doing lazy keto and not counting calories or macros, just approximating, and listening to my body when it’s full, but not stuffed.
    I plan to eat this way permanently and will go insane if I am counting everything. 6 lbs the first week (water)
    and then 1-2 lbs a week since then.
    15 lbs so far. Learn about the science behind it please and chill out a little people.
  6. Bryan
    I make this very often. It is by far the easiest “dough” to work with. I always add a little baking powder to get some rise in the crust and Xanthan Gum to help it hold together when rolling it out. It’s best to roll it out immediately after you’ve gotten the cheese melted and mixed in. It cools fairly quickly and can be a royal pain to roll it out at that point. I use a silpat and roll it out to the size of a 9” pizza pan.

    The biggest twist that I do with this is turn it into a Stromboli/calzone (another reason for the Xanthan Gum). Bake it on both sides with one side being a bit more brown. Use the brown side as the inside of your creation and layer one half with sliced mozzarella, pepperoni (instead of sausage), and a little shredded mozzarella. Carefully fold the other half over but don’t fret if it cracks because it’s still an amazing pizza! Then back in the oven until cheese is melted and both sides are browned.

    The final and BEST step is to take it out about a minute before it’s done and baste the top with a garlic butter & italian seasoning mixture. Pop it back under the broiler for a few seconds and voila! Perfection!

  7. Sandra Spence
    Instead of the tomato sauce and sausage...I used pesto, and chicken and artichoke. It was yummy! Just having my last piece for lunch.
  8. Marc
    My wife and I loved this pizza! I put chorizo, shredded roast chicken, smoked ham, and bacon bits on top. Delicious! It rivals the pizza you can get at shops. The only real difference is that the crust isn't as firm as the store-bought kind, but that's a small trade off for the low carb version.
  9. Keld
    I don’t get this talk on high carbs.
    The almond flour I use has 3g net carbs per 100g, and snce I use 72g, it gives me 2,16g
    I use a shredded mozzarella, with only 1g of carbs per 100g, and 170g for the crust and 90 for topping gives an additional 2,6 getting me at 4,76 only, for the full pizza (+ a bit for cream cheese and tomato).
    Eating half a pizza normally gets me at around 6g carbs....

    Today I tried adding 12g of milled flaxseed to the crust. It worked great, try it sometimes.
    I prebaked the crust as per recipe, but then turned it around, giving it another 2 minutes on the other side.
    Got,firmer and a bit crispier, and added some more fibres.

  10. Jamie
    Is this recipe enough for 2 people?
    Reply: #161
  11. Kristin Parker Team Diet Doctor

    Is this recipe enough for 2 people?

    Yes, this makes 2 servings.

  12. Susan
    It makes 2, but both my husband and I thought it could be/should be 3.
  13. Keld
    Agree Susan, when I am in ketosis, doing my 16/8 fast, I make a third of it.
  14. Doreen
    I'm a little confused on the carb count. I was always under the impression that it takes 15 grams to make 1 carb minus the fibre is that what you refer to net carbs.
    Reply: #165
  15. Kristin Parker Team Diet Doctor
    Are you referring to how diabetics are taught to count their carbs? If so, throw that way of thinking out! 1g carb = 1g carb. You can take the total carbs and subtract fiber to get your net carbs though.
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