Fathead pizza

Fathead pizza

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

Fathead pizza

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

Ingredients

Topping
  • 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
  • 5 oz. 150 g mozzarella cheese, shredded
Crust
  • 6 oz. 175 g mozzarella cheese, shredded
  • 2 tbsp 2 tbsp cream cheese
  • ¾ cup 175 ml (100 g) almond flour
  • 1 tsp 1 tsp white wine vinegar
  • 1 1 eggeggs
  • ½ tsp ½ tsp salt
  • olive oil, to grease your hands

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

 

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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.

Tip!

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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291 comments

  1. Leah
    DON"T use wax paper. I ran out of parchment and it fused to the bottom of the pizza. So sad.
  2. Sonia
    I would like to make this recipe but I only have coconut flour. How much flour would I have to use to make 4 servings? Hope someone can help
    Replies: #253, #297
  3. Kristin Parker Team Diet Doctor

    I would like to make this recipe but I only have coconut flour. How much flour would I have to use to make 4 servings? Hope someone can help

    You would generally use 1/2 the amount of coconut flour that it calls for in almond flour. Some recipes also need extra liquid but we have not tested this recipe with coconut flour.

  4. troy
    I made this last week. It was a huge success. Thanks.
  5. Zachary
    Made it tonight - was really good - used garlic/basil tomato sauce (no sugar added) and added sesame seeds to the dough to give it extra crunch... may try cream cheese/sour cream combo next...
  6. Zachary
    Oh and I used pizza stone, added pepper flakes, and a little Parmesan then broiled on high to crisp it up on top ...
  7. Sheila
    I KNOW this comment was from ages ago, but just wanted to reiterate that it needs to be PARCHMENT paper, NOT wax paper or tin foil. :)
  8. Jinty
    Hi Sheila, I use lightly oiled grease-proof paper which works well.
  9. Nadine Croose
    Hello. Does it have to be mozzarella cheese? That's very expensive here. Can I use a less expensive cheese?
    Reply: #260
  10. Kristin Parker Team Diet Doctor

    Hello. Does it have to be mozzarella cheese? That's very expensive here. Can I use a less expensive cheese?

    We have not tested this recipe with other cheeses, but mozzarella is pretty key due to how it melts.

  11. M
    How it's possible that one serving is around 1.3k calories, but my daily amount 2k to keep losing weight. I'm really confused, should I eat only pizza and breakfast and that's it for the day?
    Reply: #262
  12. Kristin Parker Team Diet Doctor

    How it's possible that one serving is around 1.3k calories, but my daily amount 2k to keep losing weight. I'm really confused, should I eat only pizza and breakfast and that's it for the day?

    We don't recommend counting calories. Here's why - https://www.dietdoctor.com/isnt-weight-loss-calories-2

  13. 1 comment removed
  14. Julie B
    i love the fathead pizza. i add whatever is in my fridge, mushrooms, banana peppers, jalapenos, olives, sliced green peppers. All yummy.
  15. Haider A
    Great recipe! I like adding about 1.5 teaspoons of Psyllium Husk Powder to the dough. It'll let you get the base thinner and will hold together much better once baked.
  16. Humpty Dumpty
    Made this and it came out very thin( liquidy) the cream cheese turned to a milk like liquid in the microwave and I struggled to get the mozzarella melted . When I added the flour and combined everything, I had a paste NOT a dough, I haven't baked it yet but this ain't fathead dough and I won't be wasting time and ingredients on it again.
    Reply: #294
  17. Cheryl
    Our 14 year old daughter prepared this pizza for lunch after Church on a Sunday afternoon. We absolutely loved it! It was prepared for 4 servings, each receiving 2 slices; however, it was so filling that our daughter and I only had 1 slice each. My husband and our 8 year old son both ate 2 slices and were satisfied. It was the perfect recipe! ❤️ Thank you for assisting us with healthy eating!🙏🏽
  18. Caroline
    Good heads up about not using wax paper. Thank you.
  19. beth
    when it says 2 servings does that mean 2 pizzas or 1??
    Reply: #272
  20. Kristin Lee
    I don’t have wax paper. If I bake it on a pizza pan that is oiled and sprinkled with almond flour is that ok? Just don’t want to make it and have it ruined because it is stuck. Thank you :)
    Reply: #271
  21. Kristin Parker Team Diet Doctor

    I don’t have wax paper. If I bake it on a pizza pan that is oiled and sprinkled with almond flour is that ok? Just don’t want to make it and have it ruined because it is stuck. Thank you :)

    You want to use parchment paper, not wax paper! The wax will melt and make a mess of your crust. You can try to grease the pan well and that should work.

  22. Kristin Parker Team Diet Doctor

    when it says 2 servings does that mean 2 pizzas or 1??

    That depends on how many crusts you make. If you follow this as written and make 2 crusts and top them, then 1 is a serving.

  23. Hannah
    Wow! Thank you so much for a great recipe. Have recently been diagnosed with Type 2 diabetes and it has been very hard to get used to a completely new way of eating. I've been very strict for 3 months and being able to eat pizza again tonight has made me so happy! I was sceptical about it being filling, but it's really true. Two slices and some salad and I am stuffed! Thanks again.
  24. Lorelei McCausland
    Wow! Just made this with almond flour. So freaken delicious. One of the best pizzas I have ever eaten! And I'm not just talking about Keto pizza! This crust is amazing! I picked up the pieces like I would regular pizza! I HIGHLY recommend you try this!! Mmmmmmmm........
  25. Richard Wagner
    Hi there. Have just signed up, still in prep mode and browsing the recipes. They all look great and I'm so excited to jump on board and hopefully get a better handle on my weight/appetite/cravings. For pizza in general, I was just wondering what a Diet Doctor's (or any commenters) thoughts on the pizza with the chicken base would be?
  26. Mary
    This pizza crust is our favorite. I pair it with Alfredo Sauce, diced chicken, bacon bits and top with more mozzarella. Delicious!
  27. China
    Made this for dinner, really good. Only made one serving. I added a little onion, oregano and garlic powder to my crust while mixing it all up. Added pepperoni and sausage.
  28. jill
    How good is this..turned out beautiful..very filling..think ill have quite a few serves out of this recipe..put some jalapenos and olives on..yum
  29. 1 comment removed
  30. Tabatha
    Can you store the dough in the freezer without cooking it or do you have to cook it first?
    This is one of my families favorites we have it every Friday.
  31. 1 comment removed
  32. mgt.anneoneil
    Tabatha, my question exactly! I assume it is possible to freeze uncooked, but would love to be sure before wasting a lot of expensive ingredients trying it :)
    Reply: #283
  33. Kristin Parker Team Diet Doctor

    Tabatha, my question exactly! I assume it is possible to freeze uncooked, but would love to be sure before wasting a lot of expensive ingredients trying it :)

    The easiest is to prepare the crust and do the first bake on it. You can then layer them and freeze them. When you're ready to enjoy pizza, pull it out, top it and bake it again!

  34. mary
    The video shows 1 1/2 cups mozzarella for the crust. The recipe calls for 6 oz. Please correct!
  35. Carole
    Does this recipe use the pre-shredded mozzarella cheese, or should we shred our own?
    Reply: #288
  36. Mary
    Video shows you using 1 1/2 cups cheese for crust but recipe uses 5 oz which is it?
    Reply: #287
  37. Kristin Parker Team Diet Doctor

    Video shows you using 1 1/2 cups cheese for crust but recipe uses 5 oz which is it?

    The 1.5c is a volume measurement where the 5 oz is a measurement by weight. You can use either measurement as they should be roughly the same.

  38. Kristin Parker Team Diet Doctor

    Does this recipe use the pre-shredded mozzarella cheese, or should we shred our own?

    We recommend avoiding the pre-shredded cheeses as many of them include added starches.

  39. GANTHER
    It says net carbs is 9g Is that per slice or serving? I entered this in my carb counter with scanning the ingredients I used. It comes back with 35g carbs per serving. 24g net carbs is almond floor. Not sure how they are getting 9g net carbs..
    Reply: #290
  40. Kristin Parker Team Diet Doctor

    It says net carbs is 9g Is that per slice or serving? I entered this in my carb counter with scanning the ingredients I used. It comes back with 35g carbs per serving. 24g net carbs is almond floor. Not sure how they are getting 9g net carbs..

    All of our nutrition information listed is per serving. Almond flour can vary by carb/fiber amount by brand.
    Nutrition information (per 100 grams)
    4.3 grams carbohydrates, 54 grams fat, 19 grams protein, 11 grams fiber, 610 kcal.
    https://www.dietdoctor.com/ingredients/almond-flour

  41. rita1957
    Not much to recommend. Soggy crust, too much cheese and salt. Just glob it on a plate and call it pizza casserole. Glad I made a salad.
  42. Tori
    Mine came out perfectly and it's delicious and filling! Will be making this again and it's another one to file away for when we have people staying. I was concerned when starting keto that it would be hard to entertain as I do lots of cooking for friends and family but I'm so excited to feed my guests keto meals and see what they think!
  43. maja.loekkegaard
    I just made this recipe, didn't have mozarella so substituted with a 3/4 shredded cheddar and 1/4 parmesan/pecorino mix. It is super yummy and extremely filling. Totally blew the roof on my attempt to keep sat fats and protein down, but once in a while I think its worth it just go get pizza :) Btw i made a meatball, onion and portobello mushroom topping which I can recommend.
  44. Daniel
    These microwave instructions are horrid. This was an absolute disaster and above all else, only use a mixer with dough hooks if your mixer has a low enough setting so as not to fling the wretched paste all over the kitchen. I could not call that a helpful tip in my wildest imagination.
  45. Teresa Smith
    I baked the pizza with mozzarella and pastrami and when I sliced it I drizzled mustard on it. It was delish, next slice I’m chopping pickles on it. Why do we add the vinegar? I’m just wondering, thank you!
    Reply: #296
  46. Kerry Merritt

    I baked the pizza with mozzarella and pastrami and when I sliced it I drizzled mustard on it. It was delish, next slice I’m chopping pickles on it. Why do we add the vinegar? I’m just wondering, thank you!

    Most often it’s used to make baked goods just a bit fluffier.

  47. Jen
    usually you add closer to 1/3 (rather than 1/2) the amount of coconut flour when substituting it for almond flour. You will also like need to add eggs because of the higher fiber content. This site has the two options (almond vs coconut flour bases): https://www.noshtastic.com/fathead-pizza/#wprm-recipe-container-13993
  48. Sue
    The dough stuck to the pan and I had no crust help?
    Reply: #299
  49. Kerry Merritt

    The dough stuck to the pan and I had no crust help?

    So sorry, Sue! We recommend always using parchment paper to prevent sticking.

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