Fat Head Pizza (Keto & Low Carb)

This Fat Head pizza is the low-carb keto pizza recipe the entire internet is going crazy over. It is Google’s number one recipe for low-carb and keto pizza.

Not only is Fat Head pizza absolutely fabulous, delicious and low carb. It is wheat free, grain free, and better than any regular pizza you will ever taste – Fat Head pizza is seriously amazing (just read the comments at the end of the post if you don’t believe me).

And once you master mozzarella dough, there are so many ways to use it.

For anyone who doesn’t know, Fat Head pizza was created by Tom Naughton’s oldest brother’s oldest son. Ever since it has been named in honour of his Fat Head Movie. Fat Head is a comedy-documentary by Tom Naughton (comedian and former health writer). The documentary explains how low cholesterol is unhealthy, saturated fat does not cause heart disease but instead of sugars, grains, starches, and processed vegetable oils do.

You’ll Need:

170 g pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
85 g almond meal/flour
2 tbsp cream cheese
1 egg
pinch salt to taste
½ tsp dried rosemary/ garlic or other flavourings optional
your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc

Instructions:

Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, rosemary and any other flavourings, mix gently.
Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.

NOTES: