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
4 servingservings

Ingredients

Topping
  • 15 oz. 450 g fresh italian sausage
  • 2 tbsp 2 tbsp butter
  • 1 cup 225 ml unsweetened tomato sauce
  • 1 tsp 1 tsp dried oregano
  • 10 oz. 275 g mozzarella cheese, shredded
Crust
  • 12 oz. 350 g mozzarella cheese, shredded
  • 4 tbsp 4 tbsp cream cheese
  • 1½ cups 350 ml (175 g) almond flour
  • 2 tsp 2 tsp white wine vinegar
  • 2 2 eggeggs
  • 1 tsp 1 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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Video

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.

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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261 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
    Reply: #253
  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.
  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.
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