Fathead Pepperoni Pizza – Keto, Low Carb & Gluten Free

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 organic shredded mozzarella cheese

2 tablespoons organic cream cheese

2 tablespoons parmesan cheese, grated

1 organic cage-free 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

2 tablespoons kalamata olives

20 slices uncured pepperoni

1/2 cup organic shredded mozzarella cheese

Preparation

Preheat oven to 425F

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Microwave shredded mozzarella cheese and cream cheese for 35 seconds, until melted.  Mix in the egg, then almond flour.

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

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

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Fathead Pepperoni Pizza - Keto, Low Carb & Gluten Free

Fathead Pepperoni Pizza - Keto, Low Carb & Gluten Free

Makes 4 Servings

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

Fathead Pepperoni Pizza - Keto, Low Carb & Gluten Free


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 organic shredded mozzarella cheese
  • 2 tablespoons organic cream cheese
  • 1 whole organic cage-free 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 organic 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.
  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 and add your desired toppings. Bake for an additional 6-7 minutes. Allow to cool slightly, cut and serve. Enjoy!

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