Keto fathead pizza
June 29, 2026 · 1 min read
Fathead dough is the recipe that put keto pizza on the map — a crust made from melted mozzarella, cream cheese, and almond flour that actually crisps, holds a slice, and tastes like pizza rather than a sad substitute. Each slice lands around 5g net carbs, which makes a real pizza night possible.
The trick is par-baking the crust before the toppings go on. Skip that step and the middle stays soft under the sauce.
Ingredients
- 1.5 cups shredded mozzarella (for the dough)
- 2 oz cream cheese
- 1 cup almond flour
- 1 egg
- 1 teaspoon Italian seasoning
- 1/2 cup sugar-free pizza sauce
- 1.5 cups shredded mozzarella (for topping)
- Pepperoni and toppings of choice
- Fresh basil, to serve
Steps
- Heat the oven to 425°F (220°C). Microwave the 1.5 cups mozzarella and cream cheese in 30-second bursts until melted and combined.
- Stir in the almond flour, egg, and Italian seasoning to form a dough. Work quickly while it's warm; wet your hands if it sticks.
- Press the dough into a circle on a parchment-lined tray, about 1/4 inch thick. Prick it all over with a fork and bake 8–10 minutes until golden.
- Spread the pizza sauce over the crust, add the topping mozzarella and pepperoni.
- Bake another 8–10 minutes until the cheese is bubbling and golden. Top with basil, slice, and serve.
Notes and swaps
Prick the crust well and bake until properly golden for the crispest base. Use a sugar-free pizza sauce — jarred sauces are a common hidden-carb source. From there it's your pizza: pepperoni, sausage, mushrooms, peppers, olives. Pre-shredded mozzarella has anti-caking starch, so shredding a block melts cleaner. Leftovers reheat best in a hot pan or oven, not the microwave.
Tell Copper Keto Companion "two slices of fathead pizza with pepperoni" and it works out the net carbs on your portion — no weighing, no database.