Keto Fathead pizza

Keto Fathead pizza

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

Keto Fathead pizza

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

Ingredients

Crust
  • 1½ cups (6 oz.) 350 ml (170 g) mozzarella cheese, shredded
  • 2 tbsp 2 tbsp cream cheese
  • ¾ cup (3 oz.) 180 ml (85 g) almond flour
  • 1 tsp 1 tsp white wine vinegar
  • 1 1 eggeggs
  • ½ tsp ½ tsp salt
  • olive oil, to grease your hands
Topping
  • 8 oz. 230 g fresh italian sausage
  • 1 tbsp 1 tbsp butter
  • ½ cup 120 ml unsweetened tomato sauce
  • ½ tsp ½ tsp dried oregano
  • 1½ cups (6 oz.) 350 ml (170 g) mozzarella cheese, shredded
This recipe has been added to the shopping list.

Instructions

Instructions are for 4 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" (20 cm) in diameter. You can also use a rolling pin to flatten the dough between two sheets of parchment paper.
  4. Remove the 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!

Servings

The nutritional information is based on 4 servings per pizza.

The recipe has been updated after the video was made, that's why the carb count is different from the recipe that is correct.

Even if you usually wouldn't eat a pizza with a salad it adds a pleasant freshness and vitamins to the meal.

Recommended special equipment

Hand mixer with dough hooks and a rolling pin.

The best keto pizza toppings

Here we've used sausage meat like in the original recipe, but feel free to put whatever 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 and can eat a bit higher carb, we suggest peppers, olives, artichokes or fresh tomatoes and herbs. You can also add different kinds of cheese on tops 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 leftovers, and you probably will cause this is very rich, enjoy them in the next day's lunch box.

Tips for using keto pizza crusts!

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?

What is keto Fathead dough?

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

You might also like

DD+ MEMBERSHIP

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
1 2 3 4 5 6 7

348 comments

  1. Kristin Parker Team Diet Doctor

    Just made this pizza, I used cheddar cheese instead of mozzarella, the pizza was very filling but I found it to be quite dry is there anything I can add in the future to combat the dryness?

    That may have been due to the use of cheddar instead of the mozzarella.

  2. Phillip Potee
    lol this made me chuckle, because I too made that mistake last week and my heart sank.
  3. Hilary
    Following the recipe exactly worked perfectly and the result was really delicious. Be sure to use pizza mozzarella - the rubbery one - not salad mozzarella, which is sold in liquid. Successfully melted both cheeses in a non-stick pan, not microwave. Mixing by hand worked fine so not worth dirtying your food mixer IMO. Topped cooked crust with tomato sauce, a layer of overlapping salami slices, then mozzarella and a few tablespoons of Parmesan on the top, and cooked as directed. Brilliant recipe - thank you!
  4. Melanie
    Love that crust, I even use it as a side bun, instead of pizza crust.
  5. Bruce Stewart
    The crust goo stuck to my hands regardless of the olive oil and when I put the parchment paper on top, half of it stuck to the top layer of parchment. I put what was left on the bottom parchment into the oven and hoped for the best. It was pretty much a disaster. I think that if you are not an experienced pastry baker you are better off buying a crust already made.
    What are the best ready-made crusts to buy?
    Thanks.
  6. Rev
    I don't have any white wine vinegar right now. Is there a substitution ?
    Replies: #307, #308
  7. Kristin Parker Team Diet Doctor

    I don't have any white wine vinegar right now. Is there a substitution ?

    You can try a similar amount of regular white vinegar but we have not tested this recipe with that substitution.

  8. jamsi

    I don't have any white wine vinegar right now. Is there a substitution ?

    I have made this without the vinegar because I didn't have any and it came out fine.

  9. Duane
    Great recipe, I have tried several and they are all very similar though the vinegar is a nice addition. One tip I found is if you mix your flour and shredded cheese in a really well and then add your cream cheese prior to microwaving it incorporates really well. So much easier than trying to add the flour later.
    Reply: #310
  10. Crystal Pullen Team Diet Doctor

    Great recipe, I have tried several and they are all very similar though the vinegar is a nice addition. One tip I found is if you mix your flour and shredded cheese in a really well and then add your cream cheese prior to microwaving it incorporates really well. So much easier than trying to add the flour later.

    Excellent tip!

    Reply: #313
  11. Betty
    I tried the recipe and the dough didn't exactly get hooked it was very soft . i used the parchment paper to flatten the top and some got stuck on it .Any tips ? And also what type of almond flour is best to use?
    Reply: #312
  12. Crystal Pullen Team Diet Doctor

    I tried the recipe and the dough didn't exactly get hooked it was very soft . i used the parchment paper to flatten the top and some got stuck on it .Any tips ? And also what type of almond flour is best to use?

    Blanched, superfine almond flour is best; there are many brands available. The grind of the almond flour will impact the moisture content of the dough. Be sure to use the olive oil on your hands to press it out or drizzle a little over it before flattening it with parchment.

  13. max.ball63
    I oil the parchment and it doesn't stick at all even if the mix is a bit wet, also doesn't stick when its cooked. I just use oiled hands to flatten and shape the pizza.
  14. charlie
    I don't have cream cheese. what can I use instead?
    Reply: #315
  15. Crystal Pullen Team Diet Doctor

    I don't have cream cheese. what can I use instead?

    Mascarpone cheese or high-fat ricotta may work, but the recipe has not been tested with either of these.

  16. Lora Saltis
    I found the crust to be too salty. If I make it again I will only use half the salt, though I think I will try some of the other pizza crust recipes first.
  17. Tomiko
    Hi, where can I find the cool saucepan she uses ? Would you know the brand ? Any amazon link you could direct me to ?
    Anyway, thanks for the recipe !
  18. Jen & Bill
    Amazing recipe! It is our favorite pizza by far.
    Reply: #319
  19. Crystal Pullen Team Diet Doctor

    Amazing recipe! It is our favorite pizza by far.

    Wonderful! I am so glad you enjoyed this one so much!

  20. Shannon
    I love this recipe! However would it work for a Lacto Free version?
    Reply: #321
  21. Kristin Parker Team Diet Doctor

    I love this recipe! However would it work for a Lacto Free version?

    We have not tested this recipe without cheese or with lactose free cheese.

  22. Bridget Wilkin
    This worked out quite well even though I had the wrong kind of mozzarella. It’s the second time I’ve been caught out like that! Must remember in future to buy the rubbery stuff rather than the good stuff that’s packaged in water.
  23. Lemonfreshbenny
    Oh my goodness. This recipe just changed my imagined loss of pizza on the LCHF diet. This pizza was fantastic and way easier than I thought. Melted everything in the micro (1.5 min) and mixed by hand. Could not have been easier and more delicious. Our toppings were Columbus salami, red onion, fresh basil and black olives.
    Reply: #324
  24. Kerry Merritt Team Diet Doctor

    Oh my goodness. This recipe just changed my imagined loss of pizza on the LCHF diet. This pizza was fantastic and way easier than I thought. Melted everything in the micro (1.5 min) and mixed by hand. Could not have been easier and more delicious. Our toppings were Columbus salami, red onion, fresh basil and black olives.

    Sounds great! So glad you enjoyed it!

  25. Jane Clemmer
    Help! I am having trouble interpreting the measurement of cheese for this Fathead crust . . . .

    Recipe says 6oz mozzarella but the video says 1-1/2 cups mozzarella ..... please tell me how to measure grated cheese.

    Thanks. Love your recipes!!

    Reply: #326
  26. Kristin Parker Team Diet Doctor

    Help! I am having trouble interpreting the measurement of cheese for this Fathead crust . . . .
    Recipe says 6oz mozzarella but the video says 1-1/2 cups mozzarella ..... please tell me how to measure grated cheese.
    Thanks. Love your recipes!!

    For shredded cheese, 6oz by weight is roughly the same as 1.5 cups. Weight is always the most accurate but we realize not everyone has a kitchen scale.

  27. Kim
    This was simply amazing! I added mushroom (because they are my favourite), a touch of garlic powder and a blob of feta cheese, oops and Cajun herb sprinkle). I omitted 70g of the mozzarella because I didn’t have enough.
    It took longer to cook in my oven, it when it was cooked, man, it was incredibly nice. Thank you so much for this free recipe.
    Reply: #328
  28. Crystal Pullen Team Diet Doctor

    This was simply amazing! I added mushroom (because they are my favourite), a touch of garlic powder and a blob of feta cheese, oops and Cajun herb sprinkle). I omitted 70g of the mozzarella because I didn’t have enough.
    It took longer to cook in my oven, it when it was cooked, man, it was incredibly nice. Thank you so much for this free recipe.

    Thanks for sharing your feedback!

  29. Jelena
    Hi, has this recipe for the crust changed recently? Is there an error? I have made this before many times successfully following this recipe and I am 99% sure it used to say 175g shredded mozzarella (I weighed this amount so many times that I remember it well), 2 tbsp cream cheese, 175 ml (75 g) almond flour, 1 tsp white wine vinegar and 1 egg. At least this is how I have done it and have always had fantastic results. Perhaps I misread it every time before and it made no difference to the result??
    Now it says 175 ml (75 g) mozzarella cheese! - this does not seem right to me and it does not match the volume of cheese used in the video, 75g is not a lot of cheese, the amount in video is more compatible with 175g. Can someone please check this before I ruin my next batch? Thanks.
    Replies: #330, #331
  30. Chris
    Hi Jelena, thanks for confirming that I'm not mad :)

    I was sure it used to be 175g. Had great results using that recipe, and since I've started using less the dough doesn't feel as easy to mix and makes less. I'm not sure I remember much difference in taste, but I tend to smother it in cheese and toppings...

  31. Kristin Parker Team Diet Doctor

    Hi, has this recipe for the crust changed recently? Is there an error? I have made this before many times successfully following this recipe and I am 99% sure it used to say 175g shredded mozzarella (I weighed this amount so many times that I remember it well), 2 tbsp cream cheese, 175 ml (75 g) almond flour, 1 tsp white wine vinegar and 1 egg. At least this is how I have done it and have always had fantastic results. Perhaps I misread it every time before and it made no difference to the result??
    Now it says 175 ml (75 g) mozzarella cheese! - this does not seem right to me and it does not match the volume of cheese used in the video, 75g is not a lot of cheese, the amount in video is more compatible with 175g. Can someone please check this before I ruin my next batch? Thanks.

    Thank you for letting us know, this recipe has been updated to reflect accurate measurements!

  32. Dani
    Can I use coconut flour instead of almond does anyone know? I have grounds almonds but I’ve been told they’re not as good.
    Reply: #333
  33. Kristin Parker Team Diet Doctor

    Can I use coconut flour instead of almond does anyone know? I have grounds almonds but I’ve been told they’re not as good.

    Coconut flour and almond flour are not 1:1 subs as coconut flour absorbs much more moisture. You could try using less coconut flour but then your dough would be smaller as well.

    Reply: #352
  34. Trish
    My mixture was wet and stuck to the parchment paper, the last 2 times, but I spread it out by hand and it cooked OK and tasted delicious. I wondered if it’s the cream cheese, as maybe my tablespoons were a bit on the large size? Going to try a bit less cream cheese tonight. Using dough hooks is a winner - I bought a new hand mixer specially. Great recipe!
    Reply: #335
  35. Kerry Merritt Team Diet Doctor

    My mixture was wet and stuck to the parchment paper, the last 2 times, but I spread it out by hand and it cooked OK and tasted delicious. I wondered if it’s the cream cheese, as maybe my tablespoons were a bit on the large size? Going to try a bit less cream cheese tonight. Using dough hooks is a winner - I bought a new hand mixer specially. Great recipe!

    So glad you like it! Hope it works out better for you this time!

  36. Alex
    I'm confused about the serving size. In the ingredients, it specifies quantities for serving sizes, however, the nutritional info listed is based on half a pizza. Can you clarify?
    Reply: #337
  37. Crystal Pullen Team Diet Doctor

    I'm confused about the serving size. In the ingredients, it specifies quantities for serving sizes, however, the nutritional info listed is based on half a pizza. Can you clarify?

    For the nutritional information, the nutritional values for all ingredients are totaled based on the amount used in the recipe. That total is then divided by the number of servings for the recipe. In this case, the default recipe is for one pizza that serves two people.

  38. 1 comment removed
  39. No sat Meyerhoff
    I included a Tablesppon of Italian herbs in the crust. Worked well
    Reply: #340
  40. Crystal Pullen Team Diet Doctor

    I included a Tablesppon of Italian herbs in the crust. Worked well

    That sounds like an excellent addition!

  41. Feti’i
    Hi! Can i use almond meal instead of almond flour?
    Reply: #342
  42. Kristin Parker Team Diet Doctor

    Hi! Can i use almond meal instead of almond flour?

    A coarser ground almond meal may make your baked goods very dense. If it's called almond meal but is powdery consistency it should work.

  43. Feti’i
    Thank you 🙏🏿
  44. Squeaky
    I started making this on convection roast setting in a preheated cast iron skillet (just have it in the oven while it preheats). Turns out great - crispier, and the bottom is nicely browned, and takes less time. About 6-7 minutes to cook the crust, then about 8 with the toppings (but that works depend on the toppings, too) tonight we had sauce, shredded baby kale, marinated feta olives and garlic (came in a little packet) with a sprinkle of mozzarella and Parmesan on top. Yum! Another tip I learned from a friend is to use more cream cheese. Like, a tablespoon more.
    Reply: #345
  45. Crystal Pullen Team Diet Doctor

    I started making this on convection roast setting in a preheated cast iron skillet (just have it in the oven while it preheats). Turns out great - crispier, and the bottom is nicely browned, and takes less time. About 6-7 minutes to cook the crust, then about 8 with the toppings (but that works depend on the toppings, too) tonight we had sauce, shredded baby kale, marinated feta olives and garlic (came in a little packet) with a sprinkle of mozzarella and Parmesan on top. Yum! Another tip I learned from a friend is to use more cream cheese. Like, a tablespoon more.

    Sounds like you're mimicking a pizza stone. Great idea!

  46. Squeaky
    Oh! One thing I was going to add yesterday - where I live in Canada the pizza mozza comes in 340g balls. This amount makes 2 crusts perfectly. Easier than trying to measure grated cheese! Also, for this amount my friend recommended 1/3 of a block of cream cheese (which comes in 250g blocks)

    Now I want this again today! :)

  47. Danielle
    Did the carb count change on this recipe? I don’t recall it being so high.
  48. Donna
    Made it today; it was fabulous!! Thanks 😊
    Reply: #349
  49. Kerry Merritt Team Diet Doctor

    Made it today; it was fabulous!! Thanks 😊

    So glad you enjoyed it!

  50. Hannah
    For anyone who is confused like I was...the measurements have been halved per serving on this recipe. I just went to make it and I KNOW I used to use 85g of almond flour and 170g mozzarella for 2 people but now it says 4 servings at this amount of flour and mozzarella. The calories have just been halved per serving.
  51. Diane
    This is the best pizza lovers pizza. Been eating it once a week for the past 18 months, it's that good! Here are some tips which make it a bit easier for me to make. Low moisture mozz is best ( I tried using fresh mozz and it came out a soggy droopy mess, although it still tasted good). I toss the grated mozz & cream cheese into the top of a double boiler on med-high to melt the cheese. When it's done, pull it off the burner, quickly add the almond flour & the egg mixture on top of that. Blend it up with a hand mixer. Use a rubber spatula to scrape the 'dough' onto a piece of parchment. Take a second piece of parchment, spray it with cooking spray/oil and put it on top of the 'dough'. Roll out the dough and gently peel the top parchment paper off ~ it won't stick if you sprayed with oil. Then follow the recipe from there. I'm also not a fan of tomato sauce so I cut up some cherry tomatoes and used those instead. Absolutely fabulous!
  52. Debs V
    I couldn’t get almond flour and used coconut flour instead. The dough was VERY dry and crumbly and wouldn’t stick together at all , so I ended up adding water to even make it into a dough. It ended up being slightly sweet (because of the coconut flour ??) and a bit like crumbly sweet bread. Tasty enough but I have to say I was disappointed not in anyway a substitute for carb based pizza 🍕
    Reply: #353
  53. Kristin Parker Team Diet Doctor

    I couldn’t get almond flour and used coconut flour instead. The dough was VERY dry and crumbly and wouldn’t stick together at all , so I ended up adding water to even make it into a dough. It ended up being slightly sweet (because of the coconut flour ??) and a bit like crumbly sweet bread. Tasty enough but I have to say I was disappointed not in anyway a substitute for carb based pizza 🍕

    I recommend trying the recipe as written.

  54. Joy
    Hi bit confused here, down under, is it 6gm total carbs for the whole pizza or per slice
    Thanks
    Joy
    Reply: #355
  55. Britta Patterson

    Hi bit confused here, down under, is it 6gm total carbs for the whole pizza or per slice
    Thanks
    Joy

    Hi Joy, the original recipe is for 4 servings. So if you make the pizza with the ingredients for 4 servings, you can cut the pizza into 4 and have 1 slice at 6g of net carbs. If you choose to track total carbs, this number is located under the net carb count. Hope this helps!

  56. Dan
    I have been doing this pizza for a while. I have a few tips that you guys may want to try out.
    - Instead of regular cream cheese, try using Boursin cheese. This is similar to cream cheese but has a variety of different flavors depending on what you prefer. My go to is the Garlic and fine herb. You can substitute 1:1 with regular cream cheese.
    - Always found that regular tomato sauce was high in carbs and pretty bland. I have been using Frank's hot sauce as my pizza sauce. This will add real nice kick to your pizza and you can use the extra carbs on your toppings:-)

    Enjoy!!

  57. Briar
    This one has been on my to do list for a long time but I didn't have high hopes for it being successful so I kept putting it off.
    But made this for the first time last night while the family had regular homemade pizza bases. I put pizza sauce base, pepperoni and cheese with a little bit of fresh thyme on top. I did eat it all - bar one slice a let my husband try ...so guess I have to double the cards - buuuuut still got to be better for me :)
    It was super delicious - quite salty so may use a little less next time. It was pretty quick to whip up so will be definitely trying it again :)
1 2 3 4 5 6 7

Leave a reply

Reply to comment #0 by