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Keto Fathead pizza
Ingredients
- 3 cups (12 oz.) 700 ml (325 g) mozzarella cheese, shredded
- 4 tbsp 4 tbsp cream cheese
- 1½ cups (6 oz.) 350 ml (170 g) almond flour
- 2 tsp 2 tsp white wine vinegar
- 2 2 eggeggs
- 1 tsp 1 tsp salt
- olive oil, to grease your hands
- 16 oz. 450 g fresh italian sausage
- 2 tbsp 2 tbsp butter
- 1 cup 240 ml unsweetened tomato sauce
- 1 tsp 1 tsp dried oregano
- 3 cups (12 oz.) 700 ml (325 g) mozzarella cheese, shredded
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.
- While the crust is baking, sautée the ground sausage meat in olive oil or butter.
- 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.
- Sprinkle with oregano and enjoy!
Recommended special equipment
- Hand mixer with dough hooks
- Rolling pin
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
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 left-overs, 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?
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340 comments
That may have been due to the use of cheddar instead of the mozzarella.
What are the best ready-made crusts to buy?
Thanks.
You can try a similar amount of regular white vinegar but we have not tested this recipe with that substitution.
I have made this without the vinegar because I didn't have any and it came out fine.
Excellent tip!
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.
Mascarpone cheese or high-fat ricotta may work, but the recipe has not been tested with either of these.
Anyway, thanks for the recipe !
Wonderful! I am so glad you enjoyed this one so much!
We have not tested this recipe without cheese or with lactose free cheese.
Sounds great! So glad you enjoyed it!
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.
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!
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.
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...
Thank you for letting us know, this recipe has been updated to reflect accurate measurements!
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.
So glad you like it! Hope it works out better for you this time!
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.
That sounds like an excellent addition!
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.
Sounds like you're mimicking a pizza stone. Great idea!
Now I want this again today! :)
So glad you enjoyed it!