Fat Head Pizza

Fat Head Pizza

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Are you still looking for the ultimate low-carb pizza? The one with a crispy crust that you can eat with your hands? Then you can stop looking – here it is. Ketogenic low carbKetogenic low carb73% Fat23% Protein2% Carbs7 g carbs / serving( half a pizza ) Medium 15 + 30 m15 minutes preparation30 minutes cooking time
Ketogenic low carbKetogenic low carb73% Fat23% Protein2% Carbs7 g carbs / serving( half a pizza ) Medium 15 + 30 m15 minutes preparation30 minutes cooking time

Are you still looking for the ultimate low-carb pizza? The one with a crispy crust that you can eat with your hands? Then you can stop looking – here it is.

Ingredients

2 servingservings
USMetric
  • 1½ cups 335 dl shredded mozzarella cheese
  • ¾ cup 1¾ dl almond flour
  • 2 tablespoons cream cheese
  • 1 teaspoon white wine vinegar
  • 1 eggeggs
  • ½ teaspoon salt
  • olive oil to grease your hands
Topping

  • ½ lb 225 g italian sausageitalian sausages
  • 1 tablespoon butter
  • ½ cup 120 ml unsweetened tomato sauce
  • ½ teaspoon dried oregano
  • 1½ cups 335 dl shredded mozzarella cheese

Print recipe
NutritionKetogenic low carb73% Fat23% Protein2% Carbs7 g carbs / serving( half a pizza )

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Heat the mozzarella and cream cheese in a small pan on medium heat or in the microwave oven.
  3. Stir until they melt together. Add the other ingredients and mix well.
  4. Oil your hands and flatten the dough on parchment paper, about 8 inches (20 cm) in diameter. You can also use a rolling pin to flatten the dough.
  5. Make holes with a fork and bake in the oven for 10–12 minutes until golden brown and remove from the oven.
  6. Meanwhile, sauté the ground sausage meat in olive oil or butter.
  7. Spread a thin layer of tomato sauce on the crust. Apply the meat and a lot of cheese and bake for 10–15 minutes or until the cheese has melted.
  8. Sprinkle oregano on top and serve with a green salad.

Tip!

Bake an additional pizza crust. Spread a generous amount of garlic butter and bake for another minute and you’ll have the world’s best garlic focaccia!

The original recipe to this wonderful pizza is to be found on Tom Naughton’s blog Fat Head.

 

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33 Comments

  1. Roël
    My life is now complete ??
  2. gbl
    I went to that "Fat Head" site. One of the things that really offends me (and others here, I've read) is the tendency for some diet innovators to slur other diet sites/people. It doesn't seem to be enough to offer advice, help people make their way through your program and gain health, no it becomes a tasteless slam of leaders, over and over. Word to Diet Gurus who do this (and you know who you are): I spent a few mins looking around. I won't come back. You might have something relevant to say about diet and management of, but I am not interested in your sarcastic and childish attitude. Just plain unprofessional.
    Reply: #3
  3. gbl,
    Please let us know if anything we write here at Diet Doctor feels less than professional.
  4. tater
    I've made this pizza.... it is quite good and helps satisfy that "I really miss pizza." craving more so than any other low carb pizza I've tried.... I still don't think I'd go as far as calling it "crispy" though.... It is incredibly filling though.... you can't eat very much of it... and I suppose that is a good thing. I always make a double batch and it fills a larger sized "cookie" sheet nicely.
  5. Mari
    I'm new to this site and absolutely love it! It's very informative and offers many great articles.
    I love the layout and the great pics of all the recipes. It has certainly inspired me to start now!
    I've just started low carb yesterday and made this pizza last night for dinner.
    It is delicious! It will satisfy my need for pizza and I especially like that it is made with almond flour crust.
    Many thanks to Dr. Andreas Eanfeldt for his passion for low carb and especially for this site; as it is the best I've ever found on the web. It is easy to see how it has helped many others to their success! :)

    ~Mari S.

  6. Vicki
    Really great recipe, but super filling. My husband and I had for lunch, and only wanted a very light soup for dinner. Next time it will be for dinner before a day of fasting or split into 4 servings.
  7. Miriam
    I'm cooking for one. I know I can scale down the recipe, but if I want to, could I refrigerate or freeze half the dough for later use? If I can, better to do it than raw or cooked dough? Thanks.
    Replies: #18, #20
  8. Michael
    Really great recipe. I'll be making this a lot. I love pizza and this is the best alternative recipe I've seen since implementing LCHF. ??
  9. Camilla
    This is a great recipe!

    Only thing I would recommend is to make sure its thin enough or it might taste a bit like marzipan if its too thick.

    Camilla

  10. Heike
    Hello!
    Does the crust call for the american type of mild cheese called mozzarella or for the classic white wet mozzarella cheese balls? Just tried it with the wet type, but no need for oiling hands, almost a thick liquid. It turned out very soft towards the center. Maybe a mild hard cheese for the crust will make it turn out better? The taste was good though, especially the crunchier edges.
    Thank you for the recipe!
  11. Katherine
    Is the dough supposed to resemble softened cheese? Or should it be more like a cookie dough? I substituted with Monterey Jack but it seemed like hardened melted cheese instead of dough. So I added another tbsp of cream cheese, 1/2 cup of almond flour and 2 tbsp of psyllium husk powder to get the texture I thought it should be. All the recipes I've tried on this site have turned out fantastic, but pics of the final dough would be helpful. These are very different dough recipes and I'm never sure if I'm doing it right.
    Reply: #17
  12. Cheryl
    Hi can I substitute coconut flour for almond flour in this and other recipes. Thanks.
    Reply: #15
  13. Renae
    I wonder if it would be okay to use apple cider vinegar instead of white wine vinegar? Thank you so much!
    Replies: #14, #16
  14. Nicky
    I don't think its a problem. I have only Bio Apple cider vinegar in my cupboard, so will use it. :-))
  15. Katherine
    Yes, but not exactly. You will need to look up how to substitute. One absorbs more than the other, so it won't be an exact substitution.
  16. Katy
    I've never used vinegar in mine, but I'm
    Sure ACV would be fine to substitute.
  17. Katy
    I always use shredded mild mozzarella. It never mixes fully together, but does when it melts in the oven. It can be a bit sticky but I roll (or press) it out between 2 sheets of baking paper.
  18. Katy
    I'm pretty sure you could freeze the uncooked dough.
  19. Andrea
    Made it tonight-turned out great! Much prefer this to the cauliflower version. I used cider vinegar because it was all that I had, and it was fine. I had 1/2 with a green salad, very filling and satisfying!
    Next time I think I'll add some garlic to the dough and drizzle some olive oil before cooking the crust for a little more flavor.
  20. Amanda
    I make three personal size pizzas and bake then freeze. Then take out top and bake one at a time. I also make into meat filled hand pies and freeze.

    I'm cooking for one. I know I can scale down the recipe, but if I want to, could I refrigerate or freeze half the dough for later use? If I can, better to do it than raw or cooked dough? Thanks.

  21. Michelle
    This one went awesome for me even though i was skeptical as i was mixing the gloopy gluggy mess in the pan lol.
  22. IonutR
    Please use for metric g or mg instead of dl please. It is very confusing since dl is used to measure volumes and liquids.
    Reply: #31
  23. Justin
    Mine came out exactly as pictured and it tasted AMAZING. Freaking awesome recipe.
    300g is the total weight of cheese in this recipe (about 10.5 oz).
    Shredded packaged cheeses often contain cellulose to keep the bits from sticking together. This will also keep your ingredients from combining properly sometimes.
    Sprinkling a bit of coconut flour down on the baking pan will help your pizza slide off a bit more when done cooking.
  24. Michelle
    I'm in the uk and find your measurements difficult to use. Dry items need to be in grams, not ml or dl. We don't have 'cups' to measure with. Please consider changing this.
    Reply: #25
  25. Jessica
    There is a "metric" tab to the top right of the ingredients list. If you click it, the quantities change to reflect metric measurements. Good luck.
  26. Rob
    I have made many recipes from this site with success,but this one was a big flop.The dough was so sticky,impossible to spread out on parchment paper,but I did my best.Then once cooked it was glued to the parchment paper.I lost 75% of the crust trying to peal it away from the parchment paper..
  27. Iris
    I made this crust without the vinegar since I had found it on a different site that didn't call for it. Made it three times now: once with almond flour, once with almond meal, and once with a combination of both. The combo was our favorite - it hit the right balance between too light and too dense.

    When I bake it, I put my pan on the bottom rack of the oven and let the pan heat along with the oven. Then I slide the crust on parchment paper onto the pan once the oven is pre-heated. Comes out well!

    We like the texture better than the various cauliflower crusts we've tried.

  28. Mary
    I've tasted some pretty horrible low carb bread and pizza in my time so I was a little skeptical about this recipe. So very glad I decided to try this recipe!!! It's relatively easy to prepare, tastes like pizza and is really tasty and filling. Have converted my husband. Next to convince my two sons when they are next home from uni!
  29. Flo
    I made the pizza also. It was delist. I had no proble at all. I am from Canada
    So the way the write it is the was I understand, plus my first language is french.
    I find the recipes are great ty for giving us all those great recipes.
  30. aisha
    Recipe was fantastic and really filling. Next time I won't load up on the Cheese on top bc it was a bit cheesey in taste and I'll thin the crust out into 10 or 11 inch in shape. Also, I used apple cider vinegar and the crust was perfection. Well done with this one!
  31. Debbs
    I agree, I have no way of measuring in dl
    grams please (g)

    Jessica - the metric tab is showing the weights in dl

    Reply: #32
  32. Hi Debbs!

    1 dl =100 ml

    I agree, I have no way of measuring in dl
    grams please (g)
    Jessica - the metric tab is showing the weights in dl

  33. Beachnurse
    How can we get grams nutrition instead of %?

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