🍕 Servings: 6-8
⏲️ Prep Time: 15 minutes
⏲️ Cook Time: 20-25 minutes
🍽️ Total Time: ~40 minutes
🥦 Ingredients
For the Crust (Fathead Dough):
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 cup almond flour
- 1 large egg
- ½ tsp baking powder
- ½ tsp garlic powder (optional)
- ½ tsp Italian seasoning (optional)
- Pinch of salt
For the Toppings (customizable):
Fresh basil or oregano (for garnish)
½ cup sugar-free pizza sauce (or crushed tomatoes with herbs)
1 to 1 ½ cups shredded mozzarella
20 slices pepperoni (or any low-carb toppings)
Sliced bell peppers, mushrooms, olives, red onions (optional)
🧑🍳 Instructions
1. Preheat & Prepare
- Preheat your oven to 425°F (220°C).
- Line a sheet pan (roughly 9×13 inch or similar) with parchment paper.
2. Make the Fathead Dough
- In a microwave-safe bowl, combine:
- Shredded mozzarella and cream cheese.
- Microwave for 1 minute, stir, then microwave again for another 30 seconds, until fully melted and combined.
- Stir in:
- Almond flour, egg, baking powder, garlic powder, Italian seasoning, and salt.
- Mix well until a dough forms. You may need to knead it a bit with your hands.
3. Press Dough into Sheet Pan
- Place the dough on the prepared pan.
- Use wet hands or a piece of parchment on top to press it out evenly into a thin layer covering the pan.
4. Pre-Bake the Crust
- Bake the crust for 10-12 minutes or until it’s lightly golden and firm.
5. Add Sauce & Toppings
- Remove crust from the oven.
- Spread a thin layer of pizza sauce.
- Sprinkle evenly with mozzarella cheese and your desired toppings.
6. Bake Again
- Return to the oven and bake for 8-10 minutes, or until cheese is melted and bubbly.
- If desired, broil for 1-2 minutes to brown the top.
7. Cool, Slice & Serve
Garnish with fresh herbs if using.
Let the pizza cool for 5 minutes before slicing.
🍽️ Nutrition (Approx. per serving)
(Depends on toppings used)
Protein: 15–20g
Calories: 280–350
Net Carbs: 3–5g
Fat: 20–25g
🔁 Variations
Sauce swap: Use pesto or Alfredo for a white pizza twist.
Crust alternatives: Use coconut flour (start with ¼ cup) if allergic to almonds.
Topping ideas: Cooked sausage, ground beef, spinach, arugula, feta, or jalapeños.