FatHead Pizza - A Keto Staple

Submitted by Marc on Sat, 03/03/2018 - 16:22
Fathead pizza

Before going keto, one of the things we did on the regular was get a weekly pizza. Of course after keto, this isn't something we can do anymore. Until now! A few months after started eating this way, we stumbled on this beauty of a recipe that makes an amazing pizza replacement that is completely keto. It comes from The Fat Head movie website. I don't know how many times I've made this, but it's amazing. Top it with your favorite toppings and you're golden. Some tips:

  • I use a little extra cream cheese to make it easer to pat and roll out
  • I par-cook this at a slightly lower temperature (400 degrees) and then let it rest before adding the toppings
  • As with most pizzas, make sure you cook vegetable toppings first - at least a little bit - because when you put it back in with the toppings on, you're basically just warming them up and melting the additional cheese on top.
  • I usually double this to make enough for lunch leftovers


Our favoite toppings:

  • Pesto, Canadian bacon, mushrooms, mozzarella
  • Red sauce (jar sauce mixed with a small bit of tomato paste), olives, pepperoni, mozzarella
  • Red sauce, pepperoni, jalapeños, mozzarella
  • Red sauce, kale/spinach, goat cheese, optional cooked sausage
  • Ranch, leftover chicken, bacon, spinach, mozzarella


The Recipe


  • 1 1/2 cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tbs cream cheese
  • 1 egg
  • Garlic salt
  • Parchment paper and cookie sheet


  1. Put mozzarella & cream cheese in a medium size microwaveable bowl. After making some keto recipes, I found it best to cube up the cream cheese before melting with other cheeses
  2. Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
  3. Stir in egg & almond flour
  4. Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
  5. Dock (poke rows of holes) with a fork to avoid bubbling
  6. Sprinkle with garlic salt
  7. Put in 425 degree oven
  8. After about 8 minutes, check it and poke holes where any large bubbles may be. Continue cooking for a total 12-14 min, or until slightly brown on top.


[Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meats you add need to be fully cooked.]

This is a double batch which filled up a cookie sheet and five hungry adults.