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.
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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.
Sarah says
Might have been good…. don’t know since the whole thing stuck to the parchment paper…. the whole thing went in the trash…. not a fan of this recipe….
Karly Campbell says
Hi Sarah! It was stuck to the parchment after baking? Are you sure it was parchment paper that you used? It’s entire purpose to prevent sticking, so I’m not sure why that would have happened.
Kcarroll says
I threw 2 of them in the trash for this exact same reason!! Even sprayed the paper too and it still didn’t work. I was so mad and frustrated, it is now almost 8pm and I had to feed my kids cereal for dinner.
Karly Campbell says
My best guess is that you’re using too much cheese or not enough almond flour. The dough doesn’t stick to parchment paper for me, ever. It’s a popular recipe that’s on many low carb websites and I know it’s a solid recipe. I’m sorry you had issues, but I think you had to have misread the ingredients or measuried something incorrectly here. Better luck next time.
Laura says
Just made this and it is super yummy super easy. I am doing a very low carb diet and this is such a treat. Thank You
Jaime says
So good! Made 2 for dinner with the family, flipped one, even my non keto kids liked it! Thank you!
Natalie says
This was so tasty!! My family is very new to this eating and learned a hard lesson that fresh mozzarella does not melt right for this dough. We ate with forks and still did not disappoint!! Thank you for the recipe as I’m feeding a family of 4 with 2 teen boys! They loved it!!
Briana Roberts says
Just made this tonight. It was Soooooooo delicious!!!!! Thank you so much for this recipe ❤️ I wish I could post a picture of it. I’m type 1 diabetic and pizza always makes my blood sugar sky rocket and hard to come down but with this I can eat a few slices and my blood sugar not sky rocket! Thank you so much
Sean Mcillwain says
It taste amazing when you are on a diet or off diet. Lol
Robyn says
Pizza night is alive and well! Love this recipe. Easy to make and soooo good! Thank you!!
Sarah says
Made this last night for my husband who is doing Keto. I am pregnant and picky and was very skeptical, but it was actually delicious! We normally use a box mix for the crust, and this honestly tastes very similar. We’ll definitely be making this again. Oh and our toddler devoured it also. Definitely a hit!
Teresa Uttke says
Game changer. I love it. Added garlic and more ingredients. Followed the cooking times exactly and even a non-believer asked me to send the recipients his wife.
Christina Jones says
This is really good! My tips are:
-Spray your parchment paper with non-stick spray so that your dough won’t stick to it at all.
-Check your dough a few minutes through the bake time to pop any air bubbles that might be forming.
Both my husband and I, who are eating low carb, really enjoyed this. It has a good flavor and is rich and filling.
Thanks!
Alex says
This is my go- to recipe now. I do half almond flour and halo vital gluten.
Nicole says
Made this recipe several times, it’s no more work than making homemade regular pizza, in my house I have to make 1 pizza for my guys that’s regular and 1 pizza for me that’s keto approved. Going to try to freeze the left over into single servings for later in the month. Thank you for sharing
Gina says
i made it tonight and the crust was amazing for me!
Todd Jester says
Awesome!!!!!!
Christina Thomas says
This is my favorite GO-TO Keto pizza crust! It’s simple to make and delicious! I add 1/2 tsp of Garlic powder as well..really gives it an extra touch!
Kay says
I’m gonna try this recipe because I am on the hunt for a “GOOD” low carb pizza dough.
Karly Campbell says
I hope you love it as much as we do!
Courtney says
I made your recipe tonight, and another websites fathead dough recipe and omg, this one was way better by a long shot. I LOVED it.
Karly Campbell says
I’m so glad you loved it! 🙂
Pamela Noonan says
This is absolutely delicious
Karly Campbell says
So glad you enjoyed it!
Carol Weber says
Can you freeze the dough if you just want to pre-make?
Karly Campbell says
Yep! Just roll it out on parchment and freeze for an hour or so to firm up before wrapping tightly in plastic wrap and foil. 🙂
RealGrub says
The parchment paper taste better than this dough. Do a regular dough and just hit the gym a little harder. Good try, but was not a hit with anyone here. The dough is super tacky and sticks to the parchment paper. Some recipes also do not multiple well for larger portions, this is one of them.
Karly Campbell says
Sorry this wasn’t a hit for you. It’s pretty tone deaf to tell people to make regular dough and hit the gym harder though. Diabetics, people following a gluten free diet, or someone who is ketogenic for health reasons can’t just hit the gym to indulge in pizza. The body doesn’t work that way.
ike12 says
Is it per slice total net carbs 2g or 4g thanks..
Karly Campbell says
Per slice. 🙂
Kay says
thanks for your review…I was gonna try it but I’m a little skeptical now
Ashlee says
Definitely try it! It is very good! I add a little bit of garlic salt to my dough for flavor and it is tasty!
juliana says
@RealGrub the whole point of this recipe is that it’s not normal pizza dough. If you’re on this website, presumably it’s because you aren’t eating regular pizza dough for one reason or another. Do yourself a favor and try again!
Ashlee says
@realgrub not everyone needing an option for an alternative pizza or dough needs to lose weight. Some just can’t have the carbs. I find this pizza very tasty. I roll it thin, and flip it over when done and bake a little longer. Makes the edges crispy even a little on the bottom. Yummyyyyy!!