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Prep Time15 Mins
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Cook Time20 Mins
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Serves2
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DifficultyMedium
Craving pizza on a keto diet? Look no further! This Keto Fathead Pizza delivers all the cheesy, comforting goodness you love—without the carbs. Made with a simple low-carb dough that’s rich, chewy, and perfectly crisp around the edges, it’s the ultimate keto-friendly take on a classic favourite. Whether you’re new to keto or a seasoned pro, this recipe is quick, satisfying, and endlessly customizable with your favourite toppings.
Ingredients
For the dough
For the toppings
Nutrition
Per 100 g
- Daily Value*
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Calories: 326 kcal16.3%
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Fat: 25.8 g16.6%
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Carbohydrates: 4.0 g13.3–20.0%
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Sugars: 1.2 g10–15 g max
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Fibre: 1.4 g4.7–5.6%
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Protein: 19.6 g19.6–26.1%
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Salt: 1.1 g15.7–27.5%
- While there's no official keto DV chart, these values are for a standard ketogenic diet (SKD) based on a 2000 kcal/day plan
Directions
Preheat the oven
- Preheat your oven to 200°C (392°F). Place a sheet of parchment paper on a baking tray or pizza stone.
Make the fathead dough
- In a microwave-safe bowl, add 170g shredded mozzarella and 30g cream cheese.
- Microwave for 1 minute, then stir.
- Microwave again for 30 seconds until melted and combined.
- Add 85g almond flour, 1 egg, 1/2 tsp baking powder, and a pinch of salt (and optional oregano).
- Mix well with a spatula or your hands until a dough forms. (It will be sticky at first; knead until smooth.)
Shape and bake the crust
- Place the dough between two sheets of parchment paper and roll it into a thin circle (~25cm).
- Transfer to the baking tray and prick a few holes in it with a fork to avoid bubbling.
- Bake for 10-12 minutes until golden and slightly crisp at the edges.
Add toppings and final bake
- Spread the tomato passata (60g) evenly over the crust.
- Top with 100g mozzarella and your chosen toppings (like pepperoni or bacon).
- Return to the oven and bake for another 6–8 minutes, until the cheese is bubbly and golden.
Serve
- Let the pizza cool for 2–3 minutes, slice, and enjoy!
- Optionally garnish with fresh basil or a sprinkle of dried oregano.
Conclusion
If you loved this Keto Fathead Pizza, don’t forget to explore more low-carb deliciousness on the site! Whether you’re looking for satisfying mains to serve alongside your pizza night or tasty sides to round out your meal, we’ve got you covered. Check out our full collection of keto-friendly mains and sides—you’re bound to find your next favourite dish!
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Keto Fathead Pizza
Ingredients
For the dough
For the toppings
Follow The Directions
Preheat the oven
- Preheat your oven to 200°C (392°F). Place a sheet of parchment paper on a baking tray or pizza stone.
Make the fathead dough
- In a microwave-safe bowl, add 170g shredded mozzarella and 30g cream cheese.
- Microwave for 1 minute, then stir.
- Microwave again for 30 seconds until melted and combined.
- Add 85g almond flour, 1 egg, 1/2 tsp baking powder, and a pinch of salt (and optional oregano).
- Mix well with a spatula or your hands until a dough forms. (It will be sticky at first; knead until smooth.)
Shape and bake the crust
- Place the dough between two sheets of parchment paper and roll it into a thin circle (~25cm).
- Transfer to the baking tray and prick a few holes in it with a fork to avoid bubbling.
- Bake for 10-12 minutes until golden and slightly crisp at the edges.
Add toppings and final bake
- Spread the tomato passata (60g) evenly over the crust.
- Top with 100g mozzarella and your chosen toppings (like pepperoni or bacon).
- Return to the oven and bake for another 6–8 minutes, until the cheese is bubbly and golden.
Serve
- Let the pizza cool for 2–3 minutes, slice, and enjoy!
- Optionally garnish with fresh basil or a sprinkle of dried oregano.
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