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Fathead pizza ( Dinner )

Mouthwatering. So satisfying. All your favorite pizza flavors, layered on top of a crunchy, cheesy, keto crust. Best pizza ever?



  • 8 oz. fresh italian sausage
  • 1 tbsp butter
  • ½ cup unsweetened tomato sauce
  • ½ tsp dried oregano
  • 5 oz. mozzarella cheese, shredded


  • 6 oz. mozzarella cheese, shredded
  • 2 tbsp cream cheese
  • ¾ cup almond flour
  • 1 tsp white wine vinegar
  • 1 egg
  • ½ tsp salt
  • olive oil, to grease your hands


Ketogenic low carb
half a pizza

  • Net carbs: 3 % (9 g)
  • Fiber: 1 g
  • Fat: 77 % (107 g)
  • Protein: 20 % (64 g)
  • kcal: 1280


1. Preheat the oven to 400°F (200°C).

2. Heat mozzarella and cream cheese in a non-stick pan on medium heat or in a bowl in the microwave oven. Stir until they melt together. Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks.

3. Moisten your hands with olive oil and flatten the dough on parchment paper, making a circle about 8 inches (20 cm) in diameter. You can also use a rolling pin to flatten the dough between two sheets of parchment paper.

4. Remove top parchment sheet (if used). Prick the crust with a fork (all over) and bake in the oven for 10–15 minutes until golden brown. Remove from the oven.

5. While the crust is baking, sautée the ground sausage meat in olive oil or butter.

6. Spread a thin layer of tomato sauce on the crust. Top the pizza with meat and plenty of cheese. Bake for 10–15 minutes or until the cheese has melted.

7. Sprinkle with oregano and enjoy!

Different toppings

Here we've used sausage meat like in the original recipe, but feel free to put what ever you like on it. Instead of sausage you can use pepperoni, salami or cooked bacon. If you have any chicken, pork or beef leftovers in the fridge, they usually make great pizza toppings.

If you don't want meat we suggest peppers, olives, artichokes or fresh tomatoes and herbs. You can also add different kinds of cheese on top such as feta cheese, blue cheese or even brie.

Storing Fathead Pizza

Make extra crusts and store them for 2-3 days in the fridge or in the freezer for up to 2 months. The pizza reheats great in the microwave so if you get left-overs, and you probably will cause this is very rich, enjoy them in next days lunch box.


This dough is so versatile! Use it as a pizza crust like in this recipe or make it into a lovely homemade garlic focaccia – simply drench with garlic butter and bake for another minute or two. Or how about serving some keto bread twists as a snack or appetizer at your next dinner party?

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