Fathead pizza crust topped off with all of the goodness of a BLT. The crisp lettuce, salty bacon, and fresh, juicy tomatoes make this low carb pizza perfect for a summer dinner!
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If you’re new to the low carb world, you maybe haven’t heard of fathead pizza.
It is the BEST pizza crust that I’ve tried and I’ve done them all. The almond flour crusts. The cauliflower crusts. I’ve even done crustless pizza.
This is THE ONE.
My entire family prefers this crust over any regular pizza crust – yes, even the kind with actual wheat flour and yeast.
I love the texture this low carb pizza crust provides. It’s a bit chewy, but also has some crunch. It holds up just like regular pizza dough – you won’t need a fork for this one.
No one would ever guess it was low carb and gluten free!
I have rolled the dough up to make wraps as well and it works fabulously.
The name and original recipe appears to come from a documentary about food and healthy eating. I’ve made a few changes here and there to suit my tastes and I’m reprinting it here for you to try!
Of course, if you’re not into fathead dough, allergic to almonds, or just want to try something new – we’ve got you covered with our cauliflower pizza crust and chicken crust pizza!
Ingredient Notes:
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Fathead Dough – You’ll prepare this easy keto pizza dough by combining almond flour, egg, cream cheese, mozzarella, and Italian seasoning.
Mayonnaise – This isn’t your typical pizza sauce, but we’re going for BLT flavors here so you will need some mayonnaise for topping the crust. We use real mayo – not Miracle Whip.
Pizza Toppings – I bet you can guess what toppings go on this BLT pizza! Some fried and diced bacon (try this easy air fryer bacon!), some shredded lettuce, and some halved cherry tomatoes. We add green onion too, for a little pizazz.
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You can use the fathead dough in this recipe for other recipes that require a low carb crust!
This pizza has all the flavors of a BLT sandwich without the carbs.
The crust holds up well so you can pick it up and eat the pizza with your hands, just like a traditional crust!
How To Make Fathead Dough For Pizza:
Melt – This low carb pizza crust starts off with cream cheese and grated mozzarella. You’ll pop those in a microwave safe bowl and heat until melted. Stir the cheese together to combine.
Mix – Crack an egg and stir it in to the cheese along with some almond flour. I season my crust with a little Italian seasoning to give it more of a traditional crust vibe, but you can skip this if you’d like.
Roll – The fathead dough mixture will be a bit sticky, so pop it between two sheets of parchment paper and roll it out to form a pizza crust.
Bake – Line your baking pan with parchment (do not skip this step!) and place your dough on top. This will bake in about 10 minutes.
How To Make BLT Pizza:
Mayo – Let the fathead pizza crust cool a bit and then smear on some mayonnaise. The more the better, if you ask me. 😉
BLT Toppings – Next, top your crust with freshly chopped lettuce, crispy fried bacon, and chopped tomatoes. I throw in some green onions too, but these are totally optional.
Serve – Slice your pizza into 6 pieces and dig in!
I LOVE the way fathead dough tastes, but I also love how filling it is.
Because it’s made with ingredients like cheese and almond flour, it really does fill you up and keep you full, unlike a traditional crust loaded with carbs.
BLT pizza is the perfect answer to your summer time low carb dinners! You’re going to love this pizza as much as we do! Give this fathead pizza crust a try and let me know what you think!
For Mayo Lovers:
Love that mayo and can’t get enough? I feel you. It’s so creamy dreamy delicious.
Pop some mayo in a ziptop bag, snip off the corner, and drizzle it over the top of the pizza. It’s pretty, it’s tasty, and it’s hard to resist!
FAQ’s:
This recipe actually comes from a movie/documentary called Fat Head. This low carb dough has become very popular and is widely used.
Yes, you could prepare mix together the dough and then refrigerate for up to 3 to 4 days before flattening and baking the crust. You could make enough ahead of time for multiple meals!
If you have any leftover BLT pizza you can keep it stored in the fridge covered in an airtight container for about 3 to 4 days.
More Keto Pizza Recipes:
- Jalapeno Popper Pizza
- Big Mac Pizza
- Taco Pizza
- Zucchini Pizza Boats
- Air Fryer Crustless Pizza
- Pizza Stuffed Chicken
- Chaffle Pizza
- Philly Cheese Steak Pizza
BLT Fathead Pizza
Ingredients
- 2 cups shredded mozzarella
- 2 tablespoons cream cheese
- ¾ cup almond flour
- 1 large egg
- 1 teaspoon Italian seasoning
- ¼ cup mayonnaise
- 1 ½ cups shredded lettuce
- ½ cup cherry tomatoes halved
- 6 slices bacon fried and diced
- 2 tablespoons chopped green onions
Instructions
- Preheat oven to 425 degrees.
- Add the mozzarella and cream cheese to a microwave safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds.
- Stir in the almond flour, egg, salt, and Italian seasoning to combine.
- Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.
- Roll the dough out into a 12 inch diameter circle.
- Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan.
- Bake for 12 minutes or until golden brown.
- Remove from the oven and spread with the mayonnaise. Sprinkle on the lettuce, tomatoes, bacon, and green onions.
Tips & Notes:
Nutrition Information:
John McCleerey says
The pizza is fantastic, really enjoyed it but I think the calorie count is wrong. The mozzarella is 640c;The Cream cheese is 100; almond flour 480; Egg 70; Mayo 360; Bacon 420 and not even counting the seasoning, tomato, lettuce, or onion equals 2,070 /6 = 345 calories a slice.
Karly Campbell says
Hi John – you’re right. It was off! I used to use My Fitness Pal to calculate nutrition information and it’s so easy to get wrong amounts using that site. My recipe card now calculates it automatically, so while I still can’t guarantee it’s 100% accurate, it’s much more likely to be correct. I’ve updated it now. Thanks!
Rita says
Love this crust! I use it for all sorts of things. Makes a great bread for philly cheese steaks. Garlic cheese sticks dipped in sauce. My next experiment will be this crust for meatball subs! Thank you so much..
Lisa says
How do you make the bread? Curious about type of pan and how it rises.
Brucene McNeil says
Going to try this pizza sound great
Connie Fischer says
Sounds amazing.
I think sometimes I would be happy with the crust and some butter.
Madeleine says
Does this work if you don’t have a microwave? I have heated the cream cheese and mozzerella and then combined it with the dry ingredients. Worked somewhat well.
Karly Campbell says
I’ve only made it with a microwave, but it sounds like you made it work?
Theresa C says
After agonizing moments choosing what to make tonight (so much to choose from, isn’t that great!) I picked your BLT pizza (it hit all the must haves tonight)! The whole family has only one regret… why didn’t I make two!?! Omg goodness!!! Plenty of bacon leftover for another one VERY soon. Thank you!
Karly Campbell says
So glad you guys enjoyed the pizza!! It’s one of my favorites! 🙂
Karen says
I made this recipe just as you have placed it for all of us to enjoy. Yummy! Move over classic crust!
Can you give me a suggestion to replace the almond flour as tasty as it is. My grandson is alerting to all nuts. I thank you for your suggestions.
Karly Campbell says
I haven’t made this with anything other than almond flour, but if you do a quick google search for ‘fathead dough with coconut flour’ you should come up with a good recipe! 🙂
Kristin says
This is really good. My whole family loves it. I even use this crust to make regular pizza. My family thinks it’s great.
Karly Campbell says
Glad you enjoyed the recipe!
Tom says
If making regular. Pizza with this crust would you double bake it or just everything on it then bake it all together?
Karly Campbell says
I would bake for about 10 minutes and then add the other toppings and return to the oven. 🙂
Nina Hogan says
Can’t wait to try! So I can eat this whole pizza by myself and it will only be 3 net carb?!
Karly Campbell says
No, it’s 3 net carbs per slice, 6 slices per pizza. 🙂
Roxy says
Can this be made the day before and kept in the fridge?
Karly Campbell says
I don’t think the lettuce would hold up well at all. The crust would likely be fine, though.
Paula says
Is the serving size 1 slice of pizza?
Karly Campbell says
Yep!
Camina says
Absolutely yummy! Thank you!
Renee says
Do you think I would need the parchment paper if I use a pizza stone?
Karly Campbell says
I do, but you’re welcome to try without. 🙂
Lindsey says
Is the nutrition facts just for the crust or the whole thing with toppings? Thx
Karly Campbell says
It’s for the entire recipe. 🙂
Jan says
Do you have any low carb desserts that you like?
Helene says
This was delicious,ive tried other Fat head recipes but this one is the bomb! Thank you