Fathead Pizza
A low-carb pizza crust made with mozzarella, cream cheese, and almond or coconut flour. Perfect for keto-friendly pizza nights!
Ingredients
- 1½ cups | Mozzarella cheese | Shredded
- 2 ounces | Cream cheese | For the dough
- ¾ cup | Almond flour | OR ⅓ cup coconut flour
- 1 | Large egg | For almond flour version
- 2 | Large eggs | For coconut flour version
- ½ teaspoon | Garlic powder | Optional for flavor
- Your favorite pizza toppings | e.g., marinara, cheese, pepperoni
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt mozzarella and cream cheese in 30-second intervals until smooth.
- Add almond flour (or coconut flour), egg(s), and garlic powder. Mix until a dough forms.
- Roll dough between two sheets of parchment paper to ¼-inch thickness. Transfer to the baking sheet.
- Poke holes in the dough with a fork. Bake for 12-14 minutes until golden.
- Add toppings and bake for another 5-7 minutes until cheese melts.
Notes
- Use parchment paper to prevent sticking.
- Store leftovers in the fridge for up to 3 days or freeze the crust for up to 1 month.
- Customize with your favorite low-carb toppings.