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.


Get more

Start a free trial for further access to 100+ low-carb meal plans, the amazing meal planner tool and all low-carb cooking videos.

Start free trial


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?

You might also like

1 2 3 4


  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.
    Reply: #170
  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.
  16. Lissi
    Why the white wine vinegar? Thankfully I have all of these ingredients, but I have yet to see this in any of the fathead recipes. Would love to know the reasoning for it.
    Reply: #176
  17. Mandy H
    I use un shredded mozzarella, chop it and leave it to drain for a few hours before using. I get a better dough this way. Made a base today for tomorrows lunch. It's a life saver when kept in the freezer for a last minute meal.
  18. 1 comment removed
  19. Justin
    Just made it and can honestly say it’s one of the best keto meals I have made. Decently with a try
  20. Jonah Mezgar
    Good call loved it!
  21. Phillip Potee
    This was...Ridiculously delicious. I was extremely skeptical at first, and I've tried many recipes from this website, all which I love, however this one is the first one that made me want to comment. I did alter mine a tad:

    1. Ground beef w/ chunks of garlic
    2. Sauteed Mushrooms
    3. I rubbed a little olive oil and herbs on the crust before putting the sauce on
    4. Topped it with a mixture of mozzarella and Sharp cheddar

  22. Lori
    We make this every week. It's our go-to when we aren't quite sure what to make. We just switch up the toppings. Made it with chorizo, sausage, pepperoni, pesto, chicken, or whatever we have in the fridge. Reheats well or is just as good cold (if you are into the whole cold pizza thing). Makes enough for two adults and two kids if we add a salad along with it.
  23. Megan
    is the 10g of carbs the total for 2 servings if so is it only 5g for 1 serving?
    Reply: #174
  24. Kristin Parker Team Diet Doctor
    The nutrition listed is per serving. If you wish to cut down the carbs, you can play with the amount of sauce and the toppings.
  25. Tom
    Just made this for lunch today. Pleasantly shocked! Very easy to make (I sprayed two pieces of parchment paper and rolled it out between them. It easily made a 12" crust (8' would have been too thick). Topped it with my homemade sauce, pepperoni and a little more cheese. I at half of it and was stuffed. Wife could only finish one piece (quarter).

    Next time I'll take it out a little sooner as it was just perfect on the bottom and any longer than 5 minutes in the oven with the toppings would have burnt. Will definitely do this again.

    Oh, and it took about $5 worth of ingredients and was way better than the cauliflower crusts you can buy on Amazon for around $12 apiece.

  26. JenPagels
    My guess is that the vinegar adds a bit of acidity, which creates a more complex (and perhaps slightly tangy, yeast-like flavor).
  27. MP
    SOOO GLAD I found this recipe!!! I didn’t have eggs, so I replaced it with a little Xanthan Gum and baking powder. I also DID NOT pre-bake the crust!! So if you don’t have eggs, or forget to pre-bake, it still comes out wonderful!!!
  28. MP
    Ohh and I just spread it out by hand in a deep pie pan that I first sprayed.
  29. Nicole
    So I guess it doesnt work well if you use shredded mozzarella?? I got a stringy mess that wouldnt incorporate the other ingredients.
  30. Suzanne O'Reilly
    Anyone have any ideas what I could replace the almond flour with? My husband has a severe nut allergy and I want to make this. Thanks!
    Reply: #182
  31. Amanda
    I made this last night and LOVED it. I made enough for 4 servings, and I couldn't even finish one I cut for myself (it was paired with a salad). The almond flour was new for me, and I noticed a taste difference, but the pizza is still delicious. I also added chopped spinach for a bit more fiber, which I find works well in filling me up.
    Thank you- I will definitely make this again!
  32. Kristin Parker Team Diet Doctor

    Anyone have any ideas what I could replace the almond flour with? My husband has a severe nut allergy and I want to make this. Thanks!

    You can replace the almond flour with crushed pork rinds.

    Reply: #190
  33. Swanna
    OMG this is such a great pizza base. It is just like the wheat base except not crunchy. Holds together well.
  34. Amber
    The base will be crunchy if you cook it first for about 10 mins then take it out of oven and flip it over to dress with the topping.

    Also pizza base can have an almond taste to the base, you can halve the almond flour with coconut flour instead.

    I’ve never seen it made with white wine vinegar either so I may try addding that and the xanthun gum to try and get a more bland/ less almondy taste of the base coming through.

  35. Amber
    oh and be sure to poke some holes in the base with a fork, prior to cooking. :)
  36. Neiko
    I've been eating this pizza for almost a year now and I absolutely love it!! I just use different toppings. More veggies. I confess I eat it at least four or five times a week.😂It help me to loose 50 lbs on keto and I stay right at 30 grams of carbs a day no more than 50. After I my first pizza I was hooked!! It's like your cheating with but without the consequences. 😁 I add 1 teaspoon of garlic powder and 1/4 teaspoon of onion powder to the almond flour mixture before I add the wet ingredients and I also found that adding 2 teaspoons of white wine vinegar instead of 1 gives the crust more flavor. Also if you have a nut allergies you can use a cauliflower crust and you shouldn't have a stringy mess from the cheese mixture if you use whole milk mozzarell and you use cooking spray in the sauce pot and on the spoon it makes this easier for the cheese mixture not stick to the sauce pot even if you have a non-stick pot it still my stick slightly. This pizza is FANTASTIC!! I will never order another pizza again!!
  37. Bob
    So if i do one serving at the top and follow the instructions, half of the pizza is 10g correct? full pizza is 20g?
    Reply: #188
  38. Kristin Parker Team Diet Doctor

    So if i do one serving at the top and follow the instructions, half of the pizza is 10g correct? full pizza is 20g?

    Yes, that's correct. You can lower carb count by changing out some of the toppings if that is a concern.

    Reply: #189
  39. Bob
    Thank you Kristin
  40. Suzanne O'Reilly
    The only problem with that is that my husband (who has the tree but allergy is a vegetarian) ☹️
1 2 3 4

Leave a reply

Reply to comment #0 by