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.
Michelle says
The best!! Thank you Karly. Lol, the kids got thin crust from the pizzeria and mine was firmer. Lol.
Since it wasn’t perfectly round and extended the pan a little, I folded the edges up and around and wow, it was very flaky with little air pockets. After topping it, I just put it right on the oven rack. Blown away.
Karly Campbell says
So glad you enjoyed! 🙂
Ben says
I’ve made this recipe several times, absolutely love it! I used to sit there watching my friends eating restaurant chain based pizza drooling lol, until I saw this fathead pizza dough. It’s soooo good! Whoda thunk to make pizza dough out of mozzerella cheese! Keep up the good work with these great recipes!
Karly Campbell says
Thanks, Ben! I admit that I’ve eaten the toppings off a chain pizza before…but it’s certainly nice to be able to eat a yummy crust too! 🙂
Carmen says
How far ahead of time could you make this dough? Like a couple hours, refrigerate then roll out, add toppings and bake?
Karly Campbell says
I’ve never made this in advance, but I would probably roll it out and store it already rolled out for up to a day or two in the fridge.
Ben says
I made the dough one time, got a call from work and had to leave before finishing making the pizza. So I put it in the refrigerator where it sat for several days (I’m a truck driver, out on the road a lot, I take this pizza with me!). I pulled it out of the fridge, let it warm up a bit and rolled it out into the pizza pie shape. Had no trouble with it, turned out like all the rest of them I’ve made.
Conner says
Could you make a bunch of crusts and freeze them? Pizza makes a far too regular appearance in our house.
Karly Campbell says
I haven’t tried freezing these crusts, but I think it would work well.
Barbara Lorenzo says
This was really good! I added my own version of Italian seasoning and used olive oil hands to to knead dough. Next time I will add mushrooms and green peppers to toppings. Flipped the crust which made it crisper. Easy and delicious!!
Stephanie says
THANK YOU so much for this recipe! I’ve been missing pizza and trying various cauliflower crust recipes with no luck. This crust is wonderful and I’m so happy I can have pizza again while still maintaining a keto lifestyle.
Karly Campbell says
So glad you enjoyed! 🙂
Maryanne says
Made it last night! I used all purpose flower and it tasted great. Would you have any idea why the crust blew up like a balloon? Could it be the heated pizza stone I used? I poked some holes in it with a fork and it deflated most of the way. I just had to watch it carefully because the top browned quicker. Then I flipped it over added sauce, cheese, pepperoni, and baby Bella mushrooms, and it was great!
Karly Campbell says
No idea why it would have ballooned up – my best guess would be the change in flour.
Mary says
An easy recipe for the best tasting pizza crust! I’m gonna make it again but roll it out even thinner then cut it up into chip size pieces!
Darla says
We haven’t had pizza in over 2 years. This is a weekly rotation in our house. My BF and her husband make this now also. We love it!
Karly Campbell says
Yay! Glad to hear that!
Maria Deonnei says
Made this tonight and amazing!!!
Matt W. says
We actually enjoyed this better then any pizza we’ve ever had! Thanks for sharing!! Followed your directions and it came out perfectly!
Ida says
Have you tried freezing the dough?
Karly Campbell says
I haven’t tried myself.
Katie S says
Does your nutrition info include the sauce and toppings you used?
Karly Campbell says
It includes everything listed in the recipe card. 🙂
Kimberly Shepherd says
Hello, I’m so looking forward to making this pizza..(miss it so much) so I imported this complete recipe in MyFitnessPal so I can log it when I make it and it calculated the carbs at 5.9 g and calories at 245. Why is it different? Is that total carbs vs net carbs that MyFitnessPal doesn’t calculate?
Karly Campbell says
MFP doesn’t calculate net carbs, so that could be it. MFP also has a lot of user submitted info so you may have plugged in something with inaccurate numbers or just used a different brand than I used that had different macros.
Pamela says
The dough was so sticky. How do you work with it? I put the second sheet of parchment on it, rolled it out, now I can’t get the top parchment off to bake? Help please.
Karly Campbell says
Sounds like maybe you used too much cheese or not enough almond flour? Did you follow the correct measurements?
Kathy says
Spray your parchment with olive oil PAM or coconut oil PAM….then roll it out. It won’t stick to the dough and it rolls easily.
jason kukurudziak says
I dusted the dough/parchment paper with finely ground parmesan cheese. That solved the sticky dough problem and it’s really tasty too. Also when baking the crust I do it on a cookie sheet in the bbq @ 500f. Watch carefully when browned bring it in, flip add toppings and bake until golden.
Joy A Trottier says
I didn’t have enough mozzarella for the dough, so i substituted 1/2 cup parmesan shredded. It was amazing!!!
Karly Campbell says
Awesome! Bet that added some great flavor!
Mary says
Any idea if I can bake this on my pizza stone??
Karly Campbell says
Hmm, not sure. I haven’t tried it.
Aarron says
We did
Aarron says
We baked It on our stone with parchment paper .
Jennifer says
Rao’s pizza sauce has only 2 carbs!
Angela says
Whats the net carb count?
Karly Campbell says
Nutrition info is located in the recipe card.
Heather says
Is there another type of flour that work ok with this recipe instead of the almond flour? I am allergic to nuts, including almonds. Otherwise it sounds delish! Pizza is one of the things I miss the most since being diagnosed as diabetic.
Karly Campbell says
I’ve only tried this with almond flour myself, but I’m sure there are other fathead dough recipes using coconut flour.
AngelaE says
I used coconut flour because i’d Ran out of almond flour. It turned out really well. Remember you only need a third of coconut flour to what recipe says for other flour.
Korah Hudson says
I am using coconut flour as well but it is my 1st time.. Im not sure how much to use and did you add an extra egg?
Elena says
Hemp flour is really good.