Crispy and delicious, this recipe for keto Fathead pizza has to be tasted to be believed. While there are a lot of low carb pizza recipes out there featuring fathead dough, we’ve got a secret up our sleeves that will have you shaking your head at how much it tastes like the real thing.
When I grew up, we had a pie a couple of times a week so giving it up was one of the most difficult things I had to do when first going low carb.
The good news is that with all the new ingredients coming on the market today, I’m able to create a keto pizza pie that closely resembles the real thing. In fact, I really feel like this recipe will be the best low carb pizza crust you’ve tried.
It’s crispy and sturdy enough to not fall apart in your hands when you are eating it – which is a problem with lots of Fathead dough recipes out there.
Pizza has been around for a loooonnng time. It was said to first have been created in Port Alba, Naples in the late 1800s by a man named Raffaele Esposito.
As the story goes, the pizza pie’s humble beginning got a big boost when it was requested that Esposito create a custom pizza for a royal visit. King Umberto and Queen Margherita visited the port city where Esposito served the queeen a version of his pizza which featured basil, tomatoes and mozzarella cheese.
It was said the Queen enjoyed the creation so much, Esposito was inspired to name it after her and giving birth to the Margherita pizza.
Eventually pizza made its way to America where this first pizza parlor opened in New York City in 1905.
Since then, pizza has become a staple in the diet of many Americans. Check out some of these statistics…
- The average American consumes around 46 slices of pizza each year!
- 1 out of every 8 people in the United States are eating pizza each day.
- Approximately 30 million slices are sold each year. This translate into 350 slices per second!
- Today there are more than 70,000 pizza restaurants in the United States with more than half owned by individual proprietors.
If you enjoy your pizza crust a little on the crispy side, you’re going to love this recipe. We’ve got a little tip that will brown that crust up to a perfect toasty texture.
With only 225 calories and 4.2 net grams of carbs per slice, this pizza is the perfect substitute for the high carb pies that most of us grew up eating. After you take your first cheesy bite, you will forget all about those off limits pies!
Check out our keto Italian meat lovers pizza!
Keto Fathead Pizza
- 1.25 cup mozzarella shredded
- 1 oz cream cheese
- 2 tsp baking soda
- 1 egg large
- .75 cup almond flour blanched
- 14 slices pepperoni
- 1 cup Mezzetta sugar free pizza sauce
- 1 cup mozzarella shredded
- 20 pieces oil-packed sun dried tomatoes juliened
- 1 tbsp fresh basil
- Preheat oven to 400 degrees.
- Add mozzarella and cream cheese in a microwave-safe bowl.
- Microwave until melted (90 seconds - 2 minutes), then stir to mix thoroughly.
- Add almond flour.
- Add baking soda.
- Add egg.
- Stir all ingredients until mixed thoroughly.
- The dough is very sticky. Place olive oil on your hands and mix the dough thoroughly while it's still warm.
- Form the dough into a ball.
- Spread the dough out evenly on parchment paper lined pizza pan.
- Once the dough is spread, poke holes in the dough with a fork.
- Bake at 400 degrees for 10-15 minutes or until slightly brown.
- TIP for crispy crust. If you'd like to have your crust crispy, remove it from the oven and flip it.
- Return the crust to the oven for an additional 5-10 minutes or until slightly brown.
- Remove the crust, add the toppings and return to the oven one last time for 5-10 minutes.
- Slice the pizza into 8 servings.
- Serve hot and enjoy!