Perfect Keto Fathead Pizza
A guilt-free, low-carb pizza featuring a sturdy, bread-like almond flour crust and a melty cheese base. This recipe delivers crispy edges and a chewy center without the wheat.
Ingredients
Dough Base
- 2 1/2 cups almond flour finely blanched
- 3 cups mozzarella cheese low moisture, shredded
- 1/4 cup cream cheese full-fat block style
- 2 large eggs room temperature
Toppings
- 1/4 cup keto pizza sauce no added sugar
- 1/4 cup shredded mozzarella reserved for topping
- 1/4 cup mushrooms evenly sliced
- 1/4 cup bell peppers diced
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C) and prep a baking sheet with two large sheets of parchment paper.
- Combine 3 cups mozzarella and 1/4 cup cream cheese in a microwave-safe bowl. Microwave for 45 seconds, stir, then heat for another 30 seconds until fully melted and smooth.
- Quickly add almond flour and eggs to the cheese. Mix with a spatula then knead by hand into a smooth dough ball. If it stiffens, microwave for 15 seconds to soften.
- Roll the dough between two sheets of parchment paper to 1/4 inch thickness. Remove the top layer of parchment.
- Poke holes across the dough with a fork. Par-bake the crust for 10-12 minutes until firm and lightly golden.
- Spread pizza sauce over the crust, then add Italian seasoning, shredded mozzarella, mushrooms, and bell peppers.
- Bake for 5-8 minutes until cheese is bubbling. Let rest for 5 minutes before slicing.
Notes
Pro Tip: For extra crispy edges, brush the crust with a little olive oil or melted butter before the final bake. Never skip the par-bake step or the crust will be soggy!