Quick • Gluten-Free • One-Pan • Keto-Friendly
KEY INFO
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 8 slices
Difficulty level: Moderate
Dietary tags: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED
- Microwave-safe mixing bowl
- Large mixing spoon or spatula
- Baking sheet or pizza stone
- Parchment paper
- Rolling pin (or clean wine bottle)
- Pizza cutter (or sharp knife)
Simple alternatives:
– No rolling pin? Use your hands to press and shape
– Cast iron skillet works brilliantly for crispier edges
– Food processor makes dough mixing effortless
INGREDIENTS
For the Fathead Dough:
- 1½ cups (170g) shredded mozzarella cheese, low-moisture
- 2 oz (55g) cream cheese, cubed
- ¾ cup (75g) almond flour (coconut flour: use ¼ cup + extra egg)
- 1 large egg
- Pinch of salt
- ½ tsp garlic powder
- ½ tsp Italian seasoning
For the Toppings:
- ½ cup cooked bacon, crumbled
- ½ cup cooked Italian sausage, crumbled
- ½ cup sliced pepperoni
- ½ cup diced ham
- ½ cup (60g) sugar-free marinara sauce
- 1 cup (115g) shredded mozzarella for topping
- ⅓ cup (30g) grated parmesan (optional but brilliant)
METHOD
1. Preheat your oven to 425°F (218°C).
Line a baking sheet with parchment paper.
2. Melt the dough cheeses together.
Combine mozzarella and cream cheese in a microwave-safe bowl.
Microwave for 1 minute, stir, then 30-45 seconds more until completely smooth.
3. Create the dough quickly while cheese is warm.
Add almond flour, egg, salt, garlic powder, and Italian seasoning to melted cheese.
Mix vigorously until you get a uniform, stretchy dough.
If sticky, pop it in the fridge for 10 minutes.
4. Roll out your pizza base.
Place dough between two sheets of parchment paper.
Roll into a 12-inch circle, roughly ¼-inch thick.
Remove top parchment, poke holes all over with a fork.
5. Blind bake the crust first.
Bake for 10-12 minutes until edges are light golden.
This prevents a soggy bottom later.
6. Load up with toppings.
Spread marinara sauce evenly, leaving a border for crust.
Sprinkle half the mozzarella, then distribute all your meats.
Top with remaining mozzarella and parmesan.
7. Final bake until bubbly.
Return to oven for 6-8 minutes until cheese is golden and bubbling.
Edges should be crispy, cheese slightly browned.
8. Rest before slicing.
Let cool for 5 minutes before cutting.
This helps everything set properly.
CRUCIAL TIPS
- Always pre-cook your meats – raw toppings will make your pizza soggy
- Work the dough while cheese is still warm – it becomes unworkable when cold
- Don’t skip the blind baking – this creates that perfect crispy base
- Poke holes in the raw crust – prevents puffing and uneven baking
- Use low-moisture mozzarella – regular mozzarella releases too much water
STORAGE & VARIATIONS
Storage:
- Refrigerate slices up to 5 days
- Freeze individual slices wrapped in foil
- Reheat in oven at 350°F (175°C) for 5-7 minutes
Scaling:
- Double recipe for two pizzas
- Halve for personal-sized pizza
- Adjust baking time by ±2 minutes accordingly
Common mistakes to avoid:
- Using cold cheese (won’t mix properly)
- Over-baking the initial crust (becomes cardboard-like)
- Adding wet toppings without pre-cooking
Brilliant variations:
- Breakfast version: Replace meats with scrambled eggs and breakfast sausage
- Dairy-free: Use vegan mozzarella and cashew cream cheese
- Deep dish style: Press into cast iron pan, increase initial bake time by 3-5 minutes
- Crustless option: Layer ingredients in baking dish, skip the dough entirely
This keto meat lovers’ pizza delivers all the satisfaction of traditional pizza without the carb crash.
The fathead dough creates an authentically chewy, bread-like base that even non-keto eaters will devour.
Each slice packs roughly 2-3g net carbs, 16g protein, and 240 calories – making it perfect for your low-carb lifestyle.
