This Fat Head Pizza Crust Recipe is a Game Changer!

Thanks to this recipe, I love pizza again!🍕

I know what you’re thinking. Pizza dough out of cheese and almond flour?! This keto-friendly gluten-free fat head pizza crust recipe is super simple to make with just a few ingredients. Plus, the texture is not only chewy like normal pizza dough, it’s sturdy enough to pick up a piece to eat!

Fat Head Pizza is a very popular low-carb recipe idea online and is a favorite among several of my fellow Hip2save sidekicks, so I was excited to try it out!


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Fat Head Pizza Crust
There's finally a delicious low carb pizza crust idea that's a MUST TRY!
Course Keto, Main Dish
Cuisine Italian
Servings
Ingredients
  • 3/4 cup almond meal/flour
  • 1 and 3/4 cups mozzarella cheese shredded
  • 2 tablespoons cream cheese
  • 1 egg
  • pinch of salt
  • 1/2 teaspoon Italian seasoning
  • Desired pizza toppings (tomato paste or sauce mozzarella cheese, pepperoni, mushrooms, bell peppers, etc.)
Course Keto, Main Dish
Cuisine Italian
Servings
Ingredients
  • 3/4 cup almond meal/flour
  • 1 and 3/4 cups mozzarella cheese shredded
  • 2 tablespoons cream cheese
  • 1 egg
  • pinch of salt
  • 1/2 teaspoon Italian seasoning
  • Desired pizza toppings (tomato paste or sauce mozzarella cheese, pepperoni, mushrooms, bell peppers, etc.)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Combine almond flour and mozzarella cheese in a microwave safe bowl. Add in cream cheese and cook in the microwave for one minute. Stir and then cook for an additional 30 seconds in the microwave.
  3. Mix in egg, salt, and Italian seasoning, and stir.
  4. Shape dough into a ball and place between two pieces of parchment paper.
  5. Use a rolling pin on top of the parchment paper to roll the dough in a circular shape. (Mine was more of an oval.)
  6. Remove the top parchment paper and slide dough onto a baking sheet or pizza stone. Bake at 425 degrees in the oven for 12-14 minutes until slightly browned.
  7. Add any desired pizza toppings and sauce you’d like to the top of the crust. (Keep in mind, if using raw meat you’d want to cook it first before putting on pizza.) Continue cooking in oven for 5 minutes until cheese melts. Makes about 8 slices.
Recipe Notes

Recipe from DitchtheCarbs.com


Things to Consider:

  • I diced bell peppers and mushrooms and sauteed them first on the stove before topping my pizza (just personal preference).
  • I’ve read that you can substitute 1/4 cup of coconut flour instead of almond flour, but I haven’t tried it yet.
  • Next time, I will try flipping the pizza crust over half way through baking for a more evenly cooked crust.
  • You can divide the pastry and make smaller personalized pizzas!
  • This pastry would make a delicious garlic bread, as well as a bread substitute for other recipes!

No joke ~ this pizza is YUMMY! We liked the taste and texture even better than cauliflower pizza!

Have you made Fat Head Pizza yet? Let us know in the comments!


Nutrition Facts
Fat Head Pizza Crust
Amount Per Serving
Calories 149 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 47mg 16%
Sodium 178mg 7%
Potassium 290mg 8%
Total Carbohydrates 3g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 8g 16%
Vitamin A 5%
Vitamin C 0%
Calcium 15%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.


25 Comments

  • Valerie

    Love this crust different from others Cauliflower is a little gritty. Thank you the extra fat ,cream cheese is awesome

    • Amber (Hip2Keto Sidekick)

      Hi there! You can do that! Be sure to let the cooked crusts thaw in the fridge and then cook toppings on it for like 13-15 minutes at 425. Also, cheese can become crumbly in the freezer, so handle these with care! Hope that helps!

  • MICHELLE FROM CANADA

    SUPER delicious, fast, easy and perfect textured thin crust. Second to none! This truly is a “Game Changer”. Thank you, thank you, thank you!

  • zafaripac

    ideas for those with nut allergies? Coconut flour, but what substitution amount since it’s not directly replaceable?

    • Amber (Hip2Keto Sidekick)

      That may work, however you might want to reduce the flour amount to 1/3 if using coconut flour as a replacement. Let us know how it turns out!

  • Saundra

    I am only counting about 12 carbs in the entire batch. Can you tell me how you got 5 net carbs in 1/8th? My cream cheese has 0 carbs, eggs have 0 carbs the almond flour has 3carbs per 1/4 cup, and the mozzarella is somewhere around 4 carbs for the entire batch. I’m not trying to be argumentative, I just really want to know if I’m counting wrong. Thanks

  • Pam mosteller

    Thanks for recipe
    I followed your comments and Tried baking half way on silicone mat. When I flipped it over it stuck and pulled apart
    I thought it was ok not great. Hubby said didn’t need to keep recipe. Might try the yeast keto dough recipe yet before I give up

  • Tamara G

    I subbed shredded Parmesan & Romano (Costco has a mixed bag of this shredded cheese) because I was out of mozzarella & subbed soft Boursin for the cream cheese. It still came out perfectly. Topped with smoked pulled pork, onions & goat cheese!

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