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Fathead pizza
Ingredients
- 3 cups 700 ml shredded mozzarella cheese
- 1½ cups 350 ml (175 g) almond flour
- 4 tbsp 4 tbsp cream cheese
- 2 tsp 2 tsp white wine vinegar
- 2 2 eggeggs
- 1 tsp 1 tsp salt
- olive oil to grease your hands
- 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
- 3 cups 700 ml shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Heat mozzarella and cream cheese in a small, 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.
- 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.
- 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.
- 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 oregano on top and serve with a green salad.
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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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203 comments
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.
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!
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.
Yes, this makes 2 servings.
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
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.
Thank you- I will definitely make this again!
You can replace the almond flour with crushed pork rinds.
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.
Yes, that's correct. You can lower carb count by changing out some of the toppings if that is a concern.
Yes! Unblanched will make the dough very gritty. Select the finest ground blanched almond flour you can find.
Yes! Under the recipe itself, check out the section on storing the pizza.
It is far less pungent and more mild than other vinegars.
You can try crushed pork rinds, in the same amount.
White wine vinegar is a much more mild vinegar. You may find the taste overwhelming if you use white or apple cider.
If you made the recipe according to the amount for 2 servings, then you have 2 servings.