, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto Fathead pizza
Ingredients
- 1½ cups (6 oz.) 350 ml (170 g) mozzarella cheese, shredded
- 2 tbsp 2 tbsp cream cheese
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- 1 tsp 1 tsp white wine vinegar
- 1 1 eggeggs
- ½ tsp ½ tsp salt
- olive oil, to grease your hands
- 8 oz. 230 g fresh Italian sausage
- 1 tbsp 1 tbsp butter
- ½ cup 120 ml unsweetened tomato sauce
- ½ tsp ½ tsp dried oregano
- 1½ cups (6 oz.) 350 ml (170 g) mozzarella cheese, shredded
Instructions
- Preheat the oven to 400°F (200°C).
- Heat mozzarella and cream cheese in a non-stick pan over medium heat or in a bowl in the microwave oven. Stir until they melt together. Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks.
- Moisten your hands with olive oil and flatten the dough on parchment paper, making a circle about 8" (20 cm) in diameter. You can also use a rolling pin to flatten the dough between two sheets of parchment paper.
- Remove the top parchment sheet (if used). Prick the crust with a fork (all over) and bake in the oven for 10–15 minutes until golden brown. Remove from the oven.
- While the crust is baking, sautée the ground sausage meat in olive oil or butter.
- Spread a thin layer of tomato sauce on the crust. Top the pizza with meat and plenty of cheese. Bake for 10–15 minutes or until the cheese has melted.
- Sprinkle with oregano and enjoy!
Servings
The nutritional information is based on 4 servings per pizza.
The recipe has been updated after the video was made, that's why the carb count is different from the recipe that is correct.
Even if you usually wouldn't eat a pizza with a salad it adds a pleasant freshness and vitamins to the meal.
Recommended special equipment
Hand mixer with dough hooks and a rolling pin.
The best keto pizza toppings
Here we've used sausage meat like in the original recipe, but feel free to put whatever you like on it. Instead of sausage, you can use pepperoni, salami, or cooked bacon. If you have any chicken, pork, or beef leftovers in the fridge, they usually make great pizza toppings.
If you don't want meat and can eat a bit higher carb, we suggest peppers, olives, artichokes or fresh tomatoes and herbs. You can also add different kinds of cheese on tops such as feta cheese, blue cheese, or even brie.
Storing Fathead Pizza
Make extra crusts and store them for 2-3 days in the fridge or in the freezer for up to 2 months. The pizza reheats great in the microwave so if you get leftovers, and you probably will cause this is very rich, enjoy them in the next day's lunch box.
Tips for using keto pizza crusts!
This dough is so versatile! Use it as a pizza crust like in this recipe or make it into a lovely homemade garlic focaccia – simply drench with garlic butter and bake for another minute or two. Or how about serving some keto bread twists as a snack or appetizer at your next dinner party?
What is keto Fathead dough?
Tom Naughton posted the original recipe in 2013 and it's gone viral since. The name comes from the blog Tom Naughton started while making the movie Fat Head, a comedy-documentary about food and health. Haven't seen it? Watch the trailer and the full movie here
369 comments
I recommend trying the recipe as written.
Thanks
Joy
Hi Joy, the original recipe is for 4 servings. So if you make the pizza with the ingredients for 4 servings, you can cut the pizza into 4 and have 1 slice at 6g of net carbs. If you choose to track total carbs, this number is located under the net carb count. Hope this helps!
- Instead of regular cream cheese, try using Boursin cheese. This is similar to cream cheese but has a variety of different flavors depending on what you prefer. My go to is the Garlic and fine herb. You can substitute 1:1 with regular cream cheese.
- Always found that regular tomato sauce was high in carbs and pretty bland. I have been using Frank's hot sauce as my pizza sauce. This will add real nice kick to your pizza and you can use the extra carbs on your toppings:-)
Enjoy!!
But made this for the first time last night while the family had regular homemade pizza bases. I put pizza sauce base, pepperoni and cheese with a little bit of fresh thyme on top. I did eat it all - bar one slice a let my husband try ...so guess I have to double the cards - buuuuut still got to be better for me :)
It was super delicious - quite salty so may use a little less next time. It was pretty quick to whip up so will be definitely trying it again :)
Franziska conducted the nutritional review on this recipe, she is not credited as the author. We give credit to Tom in the notes about the recipe and link to his original recipe. This specific recipe with the crust, sauce and toppings, was developed by Anne Aobadia for Diet Doctor.
Is there any substitute?
You may be able to use hazelnut flour or sesame seed flour.
Awesome! So glad you all love it!
We are baking it on the parchment paper, which is on a baking sheet.
We would not recommend using sugar or corn oil. It's best to follow the recipe as written. We also have a variety of other pizza recipes if you'd like to try something different! https://www.dietdoctor.com/low-carb/recipes/pizza
Hi, Roxy! I'm not sure which type of cheese you're referring to, but you can certainly use the cheese of your choice if you don't like mozzarella. However, a soft cheese is going to work best for the crust.
Hi, Claudia! Yes, the crusts can be stored in the freezer for up to 2 months.