It’s time for Fathead Pizza! If you are looking for an easy fathead pizza crust then look no further…this one is it! With only 5 ingredients this is the BEST fathead pizza, and one of the best parts is that it’s ready to eat in just 20 minutes.
- 1 ½ cup shredded low-moisture mozzarella cheese
- 2 oz cream cheese
- 1 egg
- ¾ cup almond flour
- ½ tsp Italian seasoning
- ½ cup keto pizza sauce
- 1 ½ cup shredded whole milk mozzarella cheese
- 16 slices thin-sliced pepperoni (Boar’s Head or your favorite brand)
- Preheat the oven to 425 degrees.
- In a microwave-safe bowl add the 1 ½ cup shredded low moisture mozzarella and cream cheese. Microwave for 60-90 seconds or until completely melted.
- Add the almond flour, egg, and Italian seasoning to the melted cheese. Mix the dough together until fully combined. I find it much easier to mix the dough with your hands. Form the dough into a ball.
- Place the fathead pizza dough in between 2 pieces of parchment paper. Using a rolling pin, roll the dough out into a circle. The thinner you roll the crust, the crispier it will get.
- Gently roll the edges of the pizza creating a nice rolled crust.
- Poke all over with a fork.
- Transfer the fathead crust to a baking tray, leaving the crust on the bottom piece of parchment paper.
- Bake for 5 minutes then rotate the tray and bake for another 5 minutes. The crust should be nice and golden brown. Remove from the oven but leave the oven on.
- Add ½ cup of keto pizza sauce to the crust, spreading it around using a spoon or spatula.
- Sprinkle 1 ½ cups of shredded whole milk mozzarella cheese.
- Place the thinly sliced pepperoni over the pizza. (Or whatever toppings you choose to use)
- Place the pizza back into the oven for about 5 minutes or until the cheese is completely melted.
- Broil for 1-2 minutes. (This step is recommended but not required)
- Using a pizza cutter or knife, slice the pizza.
3.7 NET CARBS PER SLICE (including the sauce, cheese, and pepperoni)
2.5 NET CARBS PER SLICE FOR JUST THE CRUST – NO TOPPINGS
Split the fathead dough in half to make 2 personal-size pizzas.
Be sure to poke holes in the dough before baking.
If the dough is too sticky to work with, put a little olive oil on your hands.
Fathead pizza crust can be frozen either before or after baking.
Once the pizza has been assembled and baked, it will last 2-3 days in the fridge.
To reheat – place in the microwave for 30 seconds, or in the oven at 300 degrees for about 10 minutes.
- Category: Main Courses
- Method: Baking
- Cuisine: Italian
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