, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto Fathead pizza
Ingredients
- 1ยฝ cups (6 oz.) 350 ml (170 g) mozzarella cheese, shredded
- 2 tbsp 2 tbsp cream cheese
- ยพ cup (3 oz.) 180 ml (85 g) almond flour
- 1 tsp 1 tsp white wine vinegar
- 1 1 eggeggs
- ยฝ tsp ยฝ tsp salt
- olive oil, to grease your hands
- 8 oz. 230 g fresh Italian sausage
- 1 tbsp 1 tbsp butter
- ยฝ cup 120 ml unsweetened tomato sauce
- ยฝ tsp ยฝ tsp dried oregano
- 1ยฝ cups (6 oz.) 350 ml (170 g) mozzarella cheese, shredded
Instructions
- Preheat the oven to 400ยฐF (200ยฐC).
- 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 10โ15 minutes until golden brown. Remove from the oven.
- While the crust is baking, sautรฉe 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 10โ15 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 โ 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
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I love the layout and the great pics of all the recipes. It has certainly inspired me to start now!
I've just started low carb yesterday and made this pizza last night for dinner.
It is delicious! It will satisfy my need for pizza and I especially like that it is made with almond flour crust.
Many thanks to Dr. Andreas Eanfeldt for his passion for low carb and especially for this site; as it is the best I've ever found on the web. It is easy to see how it has helped many others to their success! :)
~Mari S.
Only thing I would recommend is to make sure its thin enough or it might taste a bit like marzipan if its too thick.
Camilla
Does the crust call for the american type of mild cheese called mozzarella or for the classic white wet mozzarella cheese balls? Just tried it with the wet type, but no need for oiling hands, almost a thick liquid. It turned out very soft towards the center. Maybe a mild hard cheese for the crust will make it turn out better? The taste was good though, especially the crunchier edges.
Thank you for the recipe!
Sure ACV would be fine to substitute.
Next time I think I'll add some garlic to the dough and drizzle some olive oil before cooking the crust for a little more flavor.
300g is the total weight of cheese in this recipe (about 10.5 oz).
Shredded packaged cheeses often contain cellulose to keep the bits from sticking together. This will also keep your ingredients from combining properly sometimes.
Sprinkling a bit of coconut flour down on the baking pan will help your pizza slide off a bit more when done cooking.
When I bake it, I put my pan on the bottom rack of the oven and let the pan heat along with the oven. Then I slide the crust on parchment paper onto the pan once the oven is pre-heated. Comes out well!
We like the texture better than the various cauliflower crusts we've tried.
So the way the write it is the was I understand, plus my first language is french.
I find the recipes are great ty for giving us all those great recipes.
grams please (g)
Jessica - the metric tab is showing the weights in dl
1 dl =100 ml
1/2 Pizza is one serving, 7 g carbs. If that's not the problem, it could be that we count only net carbs (Total Carbs - Fiber ).
Thanks for feedback! :)
I know that the recipe team is aware about the comments regarding measurements in the recipes and there will be updates. But I don't know exactly what.
I must say I was sceptical as I was trying to get the crust mixed together. Just took a bit of elbow grease. It all worked out though, and looked just like the photo. Was delicious. Already planning to make it next weekend again :)
My dough came out very soft [no way to roll it, it was soft and fluffy like muffin/cookie dough] so I sprayed/oiled the parchment paper first [coconut oil spray].
Also I did not use all the cheese recommended on top as there is so much cheese in the dough!
It was very edible, but I would probably change up the dough a bit to make it less cake-y.