For all the pizza lovers out there who want a low-carb alternative, this keto-friendly Fathead Pizza is a game-changer! It’s a guilt-free way to enjoy pizza night without the carbs and will satisfy your cravings like no other. Whether you’re keto, bariatric, or simply curious about a lighter take on traditional pizza, this recipe is sure to wow you.
Why This Recipe Works
Low-Carb Crust: The mozzarella and almond flour base creates a firm, chewy crust that holds up well to toppings.
Customizable Toppings: You can go classic with pepperoni and cheese or get creative with keto-friendly veggies and proteins.
Quick and Easy: From start to finish, this pizza comes together in under 30 minutes.
Crowd-Pleasing: Even non-keto eaters will love the rich flavor and texture of this pizza!
Ingredients for the Dough
2 cups shredded mozzarella: Forms the stretchy, chewy base.
2 tablespoons cream cheese: Adds creaminess and helps bind the dough.
1 large egg: Provides structure and stability.
3/4 cup almond flour: Keeps the dough low-carb while adding a nutty flavor.
Sprinkle of basil: Adds a subtle herbaceous kick to the crust.
Instructions
Prepare the Dough
Preheat your oven to 425°F (218°C).
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave for 1 minute, then stir. Microwave for another 30 seconds until the cheeses are fully melted.
Incorporate Ingredients
Add the almond flour, egg, and a sprinkle of basil to the melted cheese. Stir until fully combined. The dough will be sticky and stretchy, so work quickly!
Roll Out the Dough
Place the dough on a large sheet of parchment paper. Lay a second sheet of parchment paper on top. Use a rolling pin to roll the dough into a 12-inch circle or your preferred shape.
Bake the Crust
Remove the top layer of parchment paper and carefully transfer the bottom sheet with the dough onto a pizza pan or stone.
Bake for 10 minutes, or until the crust is lightly golden. For extra sturdiness, flip the crust over and bake for an additional 3 minutes.
Add Your Toppings
Spread a thin layer of marinara sauce over the baked crust. Sprinkle with shredded mozzarella cheese and add your favorite low-carb toppings.
Finish Baking
Return the pizza to the oven and bake for another 10 minutes, or until the cheese is bubbly and melted.
Cool for 5 minutes before slicing and serving.
Pro Tips for Success
Toppings Matter: Use low-carb marinara sauce and avoid sugary options. Fresh veggies, cooked sausage, or pepperoni are all great choices.
Work Fast: The dough becomes harder to work with as it cools, so roll it out immediately after mixing.
Double the Recipe: Making pizza for a group? Double the dough ingredients and bake two crusts at once.
Reheat Like a Pro: If you have leftovers, reheat slices in a skillet over medium heat for a crispy crust.
Flavor Variations
Margherita Style: Top with fresh mozzarella, basil leaves, and a drizzle of olive oil.
BBQ Chicken: Use sugar-free BBQ sauce, shredded chicken, red onions, and cilantro.
Veggie Lovers: Add mushrooms, spinach, bell peppers, and zucchini.
Buffalo Chicken: Toss shredded chicken in buffalo sauce, add ranch drizzle, and shredded cheddar.
Why You’ll Love This Pizza
Healthy Yet Delicious: It’s keto-approved but tastes just like traditional pizza.
Bariatric-Friendly: A lighter option that still satisfies cravings.
Easy to Make: Simple steps make this perfect for any home cook.
Versatile: Adjust the toppings to suit your taste or dietary needs.
Nutritional Information (Per Slice)
Calories: ~210
Net Carbs: ~3g
Protein: ~12g
Fat: ~15g
Why You’ll Never Miss Regular Pizza
With its gooey, cheesy crust and endless topping possibilities, this Keto Fathead Pizza proves that low-carb living doesn’t mean giving up comfort food. Whether you’re entertaining or treating yourself, this recipe is a must-try for pizza lovers everywhere.