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A close up of a slice of pizza

Fathead Pizza

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.

A close up of pepperoni fathead pizza

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.

ingredients for fathead pizza crust in glass bowl

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.

fathead dough on 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.

keto pizza on pizza pan

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!

Overhead view of pepperoni pizza

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.

A close up of a slice of pepperoni pizza

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.

A BLT pizza on a white plate

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!

A close up of a slice of pepperoni pizza cut into triangle pieces

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A close up of pepperoni fathead pizza

Pepperoni Fathead Pizza

Low carb pizza crust made with cheese and almond flour! Top it off with all your favorite pizza toppings.

Yield 1 12-inch pizza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  1. Preheat oven to 425 degrees.
  2. 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.
  3. Stir in the almond flour, egg, and Italian seasoning to combine.
  4. Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.
  5. Roll the dough out into a 12 inch diameter circle.
  6. Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan.
  7. Bake for 10 minutes or until crust is lightly golden.
  8. For an extra sturdy crust that holds up well, carefully flip the crust over and bake for 3 more minutes.
  9. 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.
  10. Bake the pizza for another 10 minutes. Cool 5 minutes before slicing and serving.


Use whatever toppings you prefer!

You may use whatever brand of marinara or pizza sauce you prefer, but I've based the nutrition info off of Rao's brand because it's what I use in my house.

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Nutrition Information:

Yield: 8 slices Serving Size: 1 slice
Amount Per Serving: Calories: 235Total Fat: 19gCholesterol: 63mgSodium: 491mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 18g

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177 thoughts on “Fathead Pizza”

  1. roger c hahn

    i want to Wanting to try this so much. Been Jonesing for pizza but have switched to Keto as of October 1. Just to clarify, I want to use the parchment paper under the crust for both phases of baking this dish or just the first session of browning the dough. Anyone??

    Thank you for your time and the recipe.

  2. one of the elves ate all the cream cheese. I’m wondering if I can get away with sour crea


    I am a chef in a family run restaurant and have a child that is unable to consume carbs or gluten. She lives pizza so I’ve tried a few different types of gluten free pizza dough I made this at work for her the other ray and hands down it was the best I’ve ever made for her. Gave samples to my coworkers and they were surprised it was gluten free and low carb. Thanks for sharing such an excellent recipe

  4. Just made it today for the first time.Its so good!My daughter who is picky even likes it.She said its like Costco pizza.I am sure she prolly exaggerating it lol.She said its best pizza in the world but not the crust .But loved it!been avoiding eating pizza since I am doing healthy eating.

  5. Hi! I was wondering if this recipe/ dough would be freezer friendly? My mom and I tried this today for lunch and FELL IN LOVE!

    1. Karly Campbell

      Hi Allie! So glad it was a hit! Yes, you can freeze this one! Make the crust and do the first 10 minute bake, cool, top with your toppings, and then freeze. Bake for about 20 minutes from frozen when ready to bake. 🙂

  6. Just a note for anyone who is not a chef…I put this in for 10 minutes and the whole thing turned brown. Not all ovens are the same, so maybe set a timer for minutes and keep an eye on it. Totally my bad. Gonna eat it anyway!

    1. I left out the 8 before minutes. I also didn’t pay attention to the “until golden brown” part.

  7. Ingredient list says 3 1/2 cups of Mozz. The instructions only use 2 1/2. Which is correct???

    1. Karly Campbell

      Hi Katherine! The recipe is written correctly. You use 2 cups for the dough and the remaining 1 1/2 cups is for topping the pizza.

  8. Bridget Hegman

    I bought Pizza Dough flavor from King Arthur Flour. 1g carb per tsp. Im adding to this recipe and see if it makes it taste even better!

      1. Yeah, I don’t know where you get your nutrition info but there is no way this entire pizza is 16 g net carbs. 1/3 cup of Rao’s is 3 g net carbs, 3/4 cup of almond flour is 6 g net carbs, and depending on whether you you use preshredded mozzarella (28 g net carbs) or fresh mozzarella (14 g net carbs), that totals either 37 g net carbs or 23 g net carbs. In 8 slices… Per slice, that’s either 4.6 g net carbs or 2.8 g net carbs. I’ll assume you meant the latter (which would still be inaccurate) but you don’t mention using fresh mozzarella and most people will buy preshredded mozzarella. The numbers will be way off.

        1. Karly Campbell

          Hi Brian, the nutrition information is automatically calculated through a plugin – as it says in the recipe card, I can’t guarantee that all of the nutrition info is accurate, but it should be very close.

  9. I ate too much and too quickly and got a stomache ache

    Hint: italian seasoning in the crust is a must in my opinion, then after before you bake the toppings, rub a little olive oil around the edges.

  10. I’ve made fathead a lot but I always forget the exact recipe and have to Google it… Tonight I came across your blog and followed instructions exactly so we’ll see how it goes. I like to add a tiny amount of baking powder to mine idk but it gives it a better density I like.

    My buffalo chicken pizza is currently finishing up in the oven now. Thanks for sharing the recipe so my lazy self doesn’t have to write it down and most importantly, thanks for not cluttering up the recipe with 2000 words about your dog’s babysitter’s cousin who ate Fathead once in 1982, I hate that!

  11. Helen ward

    Ok so there must be something I’ve done wrong here! Rolled the dough out between 2 sheets of parchment paper, lay one on my tray, baked it until just brown, now cannot remove it from the paper – pizza base now in rubbish bin 🙁

    1. Karly Campbell

      Hi Helen…that’s really strange. I’ve never had it stick to parchment or heard from any other readers with this issue. I’m not sure what the issue would be. You followed the recipe as written and used a standard sized pizza pan?

  12. Maggie Carey

    I loved it. The pizza crust looks beautiful, all brown and bubbly looking. It held up well too. I’ll be making it again. It was a nice alternative and close to the real thing!

  13. morgan the realist

    as someone who makes keto pizza a lot, please stop spreading the falsity that it tastes ANYTHING even remotely close to regular pizza dough.

    it doesn’t. you WILL be disappointed if you expect this to taste like a traditional pizza crust.

    1. Karly Campbell

      Hmm, guess we’ll have to disagree. I do find this to be very similar to regular pizza dough…certainly closer than any of the other recipes I’ve tried.

      1. morgan the realist

        then you’ve either only eaten extremely horrible pizza, or have never actually eaten a real pizza. the CLOSEST i’d say it comes to is the cheapest frozen pizza you could get your hands on.

        i’m not saying this recipe is bad, it’s good and it’s great for keto. but it tastes nothing like actual pizza.

      2. Omg, so good. I cooked off the liquid from my Italian diced tomatoes and used that instead of a sauce. I used spicy sausage, black olives and mushrooms for the topping. Even my hubby loved it. Will make again and pass to friends

    2. Christipits

      Hahahaha… well, I’ve had great pizza and this crust was still da bomb! I made it for the first time tonight and… damn, way better than cardboard wheat crust anyday

  14. If I could submit a pic I would…hands down THE BEST PIZZA EVER!! Thank you thank you thank you so much. My keto journey is much improved now that I can have pizza. I love meat lovers so I added bacon, sausage, and pepperoni and it’s the BOMB! A staple for sure in my house now!

  15. Sherri Nyte

    My picky husband approved!! That’s monumental! And I kinda dig it too! 😉 Thanks!

  16. I’ve been trying to make pizza for my husband, who has diabetes and of course loves Italian everything, for a very long time. Everyone that I know has shouted “cauliflower crust!!!!” from the roof tops and he has always taken one bite and tossed dinner in the trash. -him, -me…
    My cousin told me about fathead dough and tonight was the night to serve it. After preparing the pizza my husband snort, huffed, and was being totally obnoxious just until that first bite! All I can say is dinner is wiped out and I have a very happy hubby. Y’all gotta try this one!!!!

  17. Charnie Lane

    I have never been much of a crust eater, but I ate the entire slice(s). This crust is da bomb! My boyfriend currently just left for the store to get more ingredients to make another one! Looks like this will be a regular occurrence, and I ain’t complaining!

  18. Tom Margol

    Sooo Good! Definitely a keeper. Will do with more toppings next time. Thanks for a great recipe!!!!

    1. This is literally my new favorite dish to make! I just made it for the third time for my mom and she loved it too! It’s almost hard not to eat the whole pie at once!

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