Fat Head Pizza

4.3 out of 5 stars5 stars61%4 stars17%3 stars14%2 stars5%1 star1%1363 ratings
Mouthwatering. So satisfying. All your favorite pizza flavors, layered on top of a crunchy, cheesy crust that you can eat with your fingers! 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

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

Ingredients

2 servingservings
USMetric
  • 1½ cups 360 ml shredded mozzarella cheese
  • ¾ cup 175 ml almond flour
  • 2 tablespoons 2 tablespoons cream cheese
  • 1 teaspoon 1 teaspoon white wine vinegar
  • 1 1 eggeggs
  • ½ teaspoon ½ teaspoon salt
  • olive oil to grease your hands
Topping

  • ½ lb 225 g italian sausageitalian sausages
  • 1 tablespoon 1 tablespoon butter
  • ½ cup 120 ml unsweetened tomato sauce
  • ½ teaspoon ½ teaspoon dried oregano
  • 1½ cups 360 ml 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 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, sauté the ground sausage meat in olive oil or butter.
  7. Spread a thin layer of tomato sauce on the crust. Top 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.

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57 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.
    Replies: #15, #34
  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..
    Reply: #44
  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

    Replies: #32, #54
  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

    Reply: #38
  33. Beachnurse
    How can we get grams nutrition instead of %?
  34. Melissa
    I used coconut flour on this recipe. Use only a fourth of coconut flour that the recipe calls for and double the eggs or whatever wet ingredients.
  35. Melissa
    I'm having a problem calculating the carbs in my nutrition tracker. I did add some veggies to my pizza so I'm up about 3g but it's still telling me, per serving, this recipe is almost 18g of carbs. How do you get only 7g per serving?
    Reply: #36
  36. Hi Melissa!

    1/2 Pizza is one serving, 7 g carbs. If that's not the problem, it could be that we count only net carbs (Total Carbs - Fiber ).

    I'm having a problem calculating the carbs in my nutrition tracker. I did add some veggies to my pizza so I'm up about 3g but it's still telling me, per serving, this recipe is almost 18g of carbs. How do you get only 7g per serving?

  37. Lisa
    I will never need high carb pizza again! This was so easy and tasty. I will make this again and again!
  38. Noor
    The problem is litres to grams ... solids are not measured with dl or ml are measured with Kg, gr ... etc ... The recipes are difficult to follow if not shown with grams
    Reply: #39
  39. Hi Noor!

    Thanks for feedback! :)

    I know that the recipe team is aware about the comments regarding measurements in the recipes and there will be updates. But I don't know exactly what.

    The problem is litres to grams ... solids are not measured with dl or ml are measured with Kg, gr ... etc ... The recipes are difficult to follow if not shown with grams

  40. Jan Firth
    I've just made a veggie version of the fat head pizza, it's absolutely delicious. I'm so pleased I can have pizza again 😁 Thank you too for the veggie meal plans. Before I saw them I was eating bland food and the same thing day in day out and I kept falling off the wagon. The meal plan is so inspirational and I'm enjoying the food very much, I was totally in the dark about how to follow the plan as a veggie before 👍🏻
  41. Angela
    Here are some measurements in grams for 1(!) serving of pizza dough: mozzarella cheese175ml=75g, cream cheese 1 tablespoon=15g, almond flour 90ml=40g. I just made the pizza with smoked salmon and spinach and it was delicious!
  42. Margaret
    King Arthur flour website has a handy chart that converts US cups to grams. I refer to that data all the time. I just copied off the low carb ingredients that I actually use. I also use a volume to weight app. There are lots of them out there. Another approach is to use Google "convert 1 US cup of (ingredient) to grams"
  43. Shelley
    Made this last night, used chorizo, bacon and some onion as toppings. It stuck to my paper, so was a bit messy. Next time I'm just going to cook straight on the non stick baking tray.

    I must say I was sceptical as I was trying to get the crust mixed together. Just took a bit of elbow grease. It all worked out though, and looked just like the photo. Was delicious. Already planning to make it next weekend again :)

  44. Diane
    Rob, are you sure you are using parchment paper and not Butcher's paper or Deli paper? My sister did the same thing, thinking Deli paper was parchment paper, and everything stuck to the paper terribly! Most of the result was inedible and wasted!! I've never had anything not release from true parchment paper.
  45. Julie
    Can someone suggest an alternative to Italian sausage? I'm in the uk, and never seen this in the shops?
  46. Mame
    @Julie -- any type of bulk sausage you like would work.

    My dough came out very soft [no way to roll it, it was soft and fluffy like muffin/cookie dough] so I sprayed/oiled the parchment paper first [coconut oil spray].

    Also I did not use all the cheese recommended on top as there is so much cheese in the dough!

    It was very edible, but I would probably change up the dough a bit to make it less cake-y.

  47. Annie
    I use crumbled pork sausage and sub plain cream cheese with jalapeno spiced cream cheese. We prefer thin crust so rolled it very thin, pulled back the top paper and laid it back over, flipped the crust and removed what was the bottom paper. Perfect every time!
  48. Rachel M
    I love this! We bake it on parchment paper and after the initial 10 min bake I take another piece of parchment and flip it. Then assemble the pizza and bake to melt and finish. It makes a "crisper" crust. It never gets like a real pizza but it's still SUPER good. Thanks for all your recipes.
  49. Cristy
    Absolutely delicious! I could eat an entire regular pizza on my own. I could barely eat one slice of this because it was so filling. The pizza isn't very big (I made mine in a round cake pan) but I easily got three meals out of it for myself (dinner, lunch the following day, then dinner that night). I can't wait to prepare more to freeze. Thanks for sharing!
  50. Katie
    Were does one find Unsweetened tomato sauce? I cant find it anywhere.... please help
  51. Charlyne
    I had issues with the crust...I baked the crust on my pizza stone until it was golden brown, and then put my toppings on and baked till cheese melted. The taste was good, but, it wasn't crispy (more doughy). How are y'all pre-baking the crust?
  52. Linda
    Really good! I doubled the crust recipe and rolled in between parchment. It did stick some but not too bad. Didn't have mozzarella so used monterrey jack and swiss. Had regular sausage and cooked hamburger (maybe used 1/3 lb of beef and 3 sausage patties) with onions and red bell peppers. Put basil (kind in the tube) on the crust then the tomato sauce with oregano plus the cheeses mentioned above and parmesan. Crust isn't crispy but able to pick up easily. Everything I've made from dietdoctor has been great.
  53. Misty Summers
    Just made this. Wow! Hubby and I both loved it. It is a nice thin sturdy pizza crust! Great flavor & texture. This will be my new go to Pizza crust for sure. I did add a thin layer of sesame seeds on the bottom and a sprinkling of parmesan cheese. This gave it a nice crunchy bottom I was looking for!! I baked it on parchment on my regular pizza pan & used convection bake.
  54. Marisela
    Make sure to click on US for measurements ☺
  55. Marisela
    I have a question: what is the reason for the vinegar. I've seen several of the fathead recipes; however, none include vinegar. So I'm just curious if there is a reason: does it affect the dough? Is it a health benefit element?
    Thanks
  56. Sabine
    Die ist soooo lecker, klasse.
    Hatte nicht genug Mandelmehl, mit Kokosmehl ergänzt. Hat gut funktioniert.
    Werde ich auf jedenfalls noch mal wiederholen.
  57. Hanna
    Hi,
    Firstly: Diet Doctor team, this website is amazing, thank you SO much for all your advice on here and for all the great recipes.

    Secondly: I don't understand why so many people here get hung up on the measurements/units.
    I live in the UK and we don't do the US measurements either, but in literally every supermarket you can get stuff for measuring US units (selection of measuring spoon sizes, cups, etc.) and if you cannot get this in shops in your country, you can get something ridiculously cheap on eBay. When I started the Keto / LCHF way of eating the first websites I found were all in the US and all measurements were US units and there was not even an attempt to offer metric options. So I got myself a set of measuring spoons and cups for what cost me £5 altogether, it's not like it costs the world. For oz measurements I just log onto Google and type in "oz to grams" and it takes literally seconds to work out. I don't even bother flicking the switch onto "metric" anymore here.
    I find it quite amusing to see how many people actually decide to moan about this, when clearly so much work has gone into this fantastic website otherwise.

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