Fathead Pepperoni Pizza – Keto, Low Carb & Gluten Free

It has to be said that one of the hardest things that I’ve had to give up on this Keto is pizza! This pizza is the next best thing and really satisfies my pizza cravings. And it’s completely guilt-free! I’ve tried several different variations of fathead pizza and this one is the one I prefer. I love a thin crust, but I know not everyone does.

Feel free to double this recipe if you like a thicker crust or want a bigger pizza.

Ingredients

For the Crust

3/4 cup almond flour

1 1/4 cups shredded mozzarella cheese

2 tablespoons cream cheese

2 tablespoons parmesan cheese, grated

1 whole egg

For the Sauce

2 ounces tomato paste (mixed with water to thin it out)

1/2 tablespoon garlic salt

2 tablespoons fresh basil

1 teaspoon fresh garlic, minced

1/2 teaspoon dried oregano

For the Toppings:

2 tablespoons parmesan cheese

15 slices uncured pepperoni

1/2 cup shredded mozzarella cheese

Preparation

Preheat oven to 425F

Microwave shredded mozzarella cheese and cream cheese for 35 seconds, until melted.  Mix in the egg, then almond flour.  Knead the dough till it is well mixed.  You may need to microwave it for another 10-20 seconds to be able to blend it thoroughly.

Using your (oiled) hands, spread the dough out onto a parchment paper lined pizza pan and bake for 8 minutes.

Pull out the pizza dough, add your sauce and desired toppings. 

Bake for an additional 6-7 minutes. 

Allow to cool slightly, cut and serve.  Enjoy!

Note: I recently updated the pictures, but in the original video, it shows me adding Kalamata olives as part of the toppings.  The recipe is the same, you can choose to use whichever toppings you like!

Makes 4 Servings

Macros:  Fat 43 grams – Protein 32 grams – Carbs (net) 5 grams

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Fathead Pepperoni Pizza - Keto, Low Carb & Gluten Free

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

It has to be said that one of the hardest things that I’ve had to give up on this Keto is pizza! This pizza is the next best thing and really satisfies my pizza cravings. And it's completely guilt-free! I’ve tried several different variations of fathead pizza and this one is the one I prefer. I love a thin crust, but I know not everyone does. Feel free to double this recipe if you like a thicker crust or want a bigger pizza.

Course: Main Course

Cuisine: Italian

Servings: 4

Ingredients

For the Crust

• 1 1/4 cups shredded mozzarella cheese
• 2 tablespoons cream cheese
• 1 whole egg
• 3/4 cup almond flour
• 2 tablespoons parmesan cheese, grated

For the Sauce

• 2 ounces tomato paste (mixed with water to thin out)
• 1/2 tablespoon garlic salt
• 2 tablespoons fresh basil
• 1 teaspoon fresh garlic, minced
• 1/2 teaspoon dried oregano

For the Toppings

• 2 tablespoons parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons Kalamata olives
• 20 slices uncured pepperoni

Preparation

1. Preheat oven to 425F

2. Microwave shredded mozzarella cheese and cream cheese for 35 seconds, until melted. Mix in the egg, then almond flour.  Knead the dough till it is well mixed.  You may need to microwave it for another 10-20 seconds to be able to blend it thoroughly.

3. Using your (oiled) hands, spread the dough out onto a parchment paper lined pizza pan and bake for 8 minutes.

4. Pull out the pizza dough, add the sauce and your desired toppings. Bake for an additional 6-7 minutes. Allow to cool slightly, cut and serve. Enjoy!