Fathead pizza crust topped off with loads of melty cheese and tasty pepperoni. You can add any of your favorite toppings to this low carb pizza for a pizza recipe the whole family will enjoy!
I’m not going to lie. There are plenty of times that I order my family pizza from the local pizza shop and then I just pick all the toppings off the top and eat them with a fork.
I get some weird looks from my people, but they’re mostly used to my crustless pizza ways.
On nights when I’m not too lazy to get in the kitchen, though, this keto pizza crust recipe is where it’s at.
Have you tried fathead pizza before? I shared a BLT Pizza using this fathead dough awhile back and it was a big hit. I think you’ll all like a more traditional pizza too!
How to make fathead pizza crust:
This fat head pizza recipe starts with some shredded mozzarella cheese and a little cream cheese. You’ll microwave those together until nice and melty.
Stir in an egg and some almond flour. I like to add a little Italian seasoning to the crust as well, but this is totally optional. Just gives it a little boost of flavor, if you like that kind of thing.
Stir that mixture all together. It’ll get pretty thick and sticky.
Drop the ‘dough’ onto a large piece of parchment paper and place another piece of parchment on top. Use your rolling pin to roll the dough out into a 12 inch circle.
The parchment paper is key to success with this recipe. The dough will be too sticky to work without the the parchment.
Remove that top piece of parchment and trim the bottom piece to fit your pizza pan.
Do not bake this directly on the pizza pan or it will stick. Bake the fathead pizza crust on a parchment lined pan for best results.
You’ll want to bake the crust in a hot oven for about 10 minutes to let it firm up and start turning golden brown.
If you really want a sturdy crust, flip the crust over and bake a few more minutes. This helps it hold up really well.
Once you’ve parbaked the crust, spread on a little pizza sauce. I use Rao’s marinara because I always have it on hand, it’s very low in carbs, and it tastes amazing.
Top that off with extra cheese and your favorite toppings. Pepperoni is always the preferred choice in my house. 😉
Pop this bake in the oven for about 10 minutes to melt the cheese.
Slice this up into 6 slices and serve!
How does this low carb pizza crust taste?
The ingredients sound a bit strange for a pizza crust, but the cheese firms up nicely in the oven and takes on the texture of a traditional dough.
It’s a bit chewy and very pliable. If you underbake the crust, you may have issues with it holding together but otherwise it holds up very well and you can eat it like you would a traditional pizza.
The crust tastes very similar to your traditional pizza dough.
The true test of any recipe: Will my carb-loving children eat it? Oh yes! They actually prefer my keto pizza to the standard flour crust.
I double this recipe to serve my entire family because I have a teenage boy who can really put away the pizza. That said, because the crust is made of cheese, it’s very filling and I personally can’t often eat more than 2 pieces.
Try this fathead pizza crust with my BLT Pizza too!
More low carb recipes to try:
Steak Bites: My steak marinade is bursting with flavor!
Low Carb Crackers: I use this same dough to make crackers and season them up with ranch.
Low Carb Lasagna: You’ll never guess what I’m using in place of pasta.
Philly Cheese Steak Casserole: A total hit in my house!
Pepperoni Fathead Pizza
Ingredients
- 3 1/2 cups shredded mozzarella divided
- 2 tablespoons cream cheese
- 1 large egg
- 3/4 cup almond flour
- 1 teaspoon Italian seasoning
- 1/3 cup sugar-free marinara
- 1/4 cup sliced pepperoni
Instructions
- Preheat oven to 425 degrees.
- Add 2 cups of 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, 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 10 minutes or until crust is lightly golden.
- For an extra sturdy crust that holds up well, carefully flip the crust over and bake for 3 more minutes.
- Remove crust from the oven. Spread the marinara over the pizza crust and sprinkle with the remaining 1 1/2 cups mozzarella. Arrange pepperoni evenly over the top.
- Bake the pizza for another 10 minutes. Cool 5 minutes before slicing into 8 pieces and serving.
Tatiana says
Great and easy recepie
Karly Campbell says
Thanks, Tatiana!
Nadine says
This crust is very good. At first, it’s a different taste, but after a Few times of making it you get used to it and you love it and it taste very good. I look forward to Friday nights having pizza. Please
Tana says
I liked the recipe and so did my daughter. But how thick would you suggest making the crust? I don’t have a round pizza pan but used a square baking pan, which worked
Karly Campbell says
It’s pretty thin and puffs up a little as it bakes. I’m not sure how thin it is, but we roll it out about 12 inches in diameter, if that helps.
Diane says
Is there a substitution for almond flour? I am one of the unfortunate ones with a (severe) tree nut allergy.
Karly Campbell says
There are versions made with coconut flour, but it’s not a 1:1 swap so you’d want to specifically search for a coconut flour fathead crust recipe. 🙂 Alternately, we have a recipe for chicken crust pizza or cauliflower crust pizza.
Deb E says
I made this the other day after having not made it for a while. I accidentally left the egg out … but it was every bit as delicious as I remembered it … just a little less sticky to shape in the first place. I am making it again this morning to take to share with friends!
Wes Barrett says
The Best Keto Pizza Crust Ever! I’ve made them all. When you mix the dough you’re gonna think, “What a mess. This’ll never work.” Don’t worry. It’ll work! Put the dough on the parchment, cover it with another piece, flatten it out as directed. It made a huge pizza. I cooked the dough, flipped it back onto the piece of parchment I removed from the top before cooking it. No problem flipping it over. No problem after cooking with it sticking to the paper on the bottom. ENJOY!
Karly Campbell says
I’m so glad you enjoyed it so much! Thanks for sharing your tips, Wes!
Angilu rodz says
So yummy and easy to make!
Victoria says
The nutrition is “per slice” but how many slices do you cut the pizza into? 6? 8? 10? It would be more useful knowing the nutrition for the whole pie unless you specify how many slices this is based on. Thanks.
Karly Campbell says
Sorry about that – should be sliced into 8 pieces.
Denise says
I have made the fathead pizza many times with great success but this last time the parchment paper on the bottom stuck and we had parchment paper pepperoni pizza. Not nice at all. Should I have oiled the parchment paper so it would peel off ? Scraped all the toppings off so not a total failure, would appreciate any suggestions. Cheers Denise
Karly Campbell says
Hi Denise! We don’t oil the parchment paper. I’m not sure why it would have stuck this time but not other times. Very odd!
Heidi says
Omg, Love this recipe! So happy I found it 🙂 Everything is great and the only reason gave it 4 stars is because I prefer a crispier crust and dod not achieve that with the extra baking time as suggested. No no worries though, I will see if baking it a bit longer helps and go from there. Any suggestions would be welcomed!
Barbara says
I once made the mistake of not noticing I had used WAXED paper instead of parchment paper… it stuck! And we were sad.
Al says
I add a tablespoon of olive oil to my dough … it becomes “self-greasing”, and will not stick to parchment paper.
Jerry Guinn says
This may be a bit off the wall, but what would you think of adding a bit of yeast to make a dough to be used for low-carb burger buns?
Karly Campbell says
Hi Jerry! We have a hamburger bun recipe using this dough with baking powder. Not sure how yeast would work in this dough, but you could always try it. 🙂
Kelli says
When I put this in my tracking app, the nutrition came out roughly the same for everything based on 8 slices except the carbs. I got 5.1g net carbs (6.3g total) per slice. Most of that is from mozzarella alone. I’m using Rao’s marinara as well. Where’s the disconnect?
Karly Campbell says
Hi Kelli! I’m not sure where the differences lie. Different brands, pre-shredded cheese vs. shredded yourself, other ingredients adding up. All of the apps seem to be a bit different and while we do pull from the USDA database, we do put that disclaimer in each recipe card that the results might not be fully accurate. There are so many variables and each calculator seems to vary a bit.
Linda Davis says
Can you freeze this dough? I am the only one who eats this way. I would like to divide it in thirds to keep from having the whole thing.
Karly Campbell says
Hi Linda! Yes, you can! Roll it out, wrap tightly, and freeze. 🙂
Toni says
Just made your pizza loved it ! I used spicy ground Italian sausage. No longer feeling deprived
Karly Campbell says
That’s awesome! 🙂
Bonita says
Hi Karly, have you tried making this is a mini waffle maker? If so, how would you adjust the recipe?
Karly Campbell says
I haven’t tried, but I’d be worried about the dough sticking in the waffle maker.
Doron Segal says
I want to make this but I cant find the precise measurements any ware ,can you give precise measurement for the ingredients please?
Karly Campbell says
Hi Doron! There is a recipe card up above where you commented. You can also hit the jump to recipe button under the title of the blog post and it will take you straight to it.
Doron Segal says
Yes I saw that card.
I also saw , many comments ,commenting about problems with the dough and replies that the exact applying of ingredients will change the resulting outcome!
For example:
3 1/2 cups shredded mozzarella
How much is that?? Cups come in different shapes and sizes.is it a medium cup or a large? and even on those there’s variations.
But if you write:”300 gr or pounds or whatever measurement” there will be no room for errors and then the result should be successful.
Sandra M says
My guess is that you do not live in the USA as we use specific measuring cups, they come in specific sizes, 1/4 cup, 1/2 cup, 3/4 cup and 1 cup. We do not typically use gr or pounds.
Steve says
First shot at making this dough and glad I tried this recipe! Simple to make and really no mess. Really surprised how well this came together and tastes great!
Karly Campbell says
Glad you gave it a try!
Becky says
Made the dough tonight. It is soooooooo good. Yes, the dough sticks on the parchment paper, but you just peel it right off. I think I have just found my new favorite food. I was really missing bread. Thanks!
Karly Campbell says
Thanks, Becky!
Anna says
Can you put this in a quick fire pizza oven to bake? It goes pretty fast with regular dough, so I don’t imagine this would take more than a couple minutes either?
Karly Campbell says
I’ve only tried this in a regular oven.
CntryGrl says
I’ve been hesitant to make a fathead dough, but today I wanted pizza and needed a recommended pizza crust recipe. This one came recommended highly and I was not disappointed! The dough came together so beautifully, easily spread using my fingers. Thank you for the perfect keto fun recipe!
Karly Campbell says
So glad you gave it a try! 🙂
Christina says
When we made the dough it never “binded” and was more a paste than a dough. Any suggestions on what may have gone wrong would be appreciated!
Karly Campbell says
Hi Christina! Did you follow the recipe exactly? Made sure you measured correctly? It sounds like too much cheese or not enough flour, but it’s hard to say without more detail. This won’t be a sturdy yeast like dough, but it should definitely come together where you can pick it up and roll it out, if that helps.