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Fathead pizza might be one of my favorite keto meals. It feels so indulgent, but totally fits into my keto macros. It's not an every night meal for me, but it is perfect for a Friday or Saturday night in watching Netflix ;) This dough can also be used for breadsticks, pesto breadsticks, or cheese bread. And if you leave the seasonings out, you could also use it for a dessert crust or a base for keto cinnamon rolls.....YUM! The recipe is super simple and literally only takes minutes to throw together. If you love pizza, it's a MUST try! This recipe will make one 12-13" diameter pizza.
For the pizza pictured, I topped it with shredded mozzarella, 5 cheese Italian blend, uncured natural pepperoni, fresh Roma tomatoes and basil from my garden, and some cracked black pepper.
INGREDIENTS
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp cream cheese (1/2 ounce)
- 1 large egg
- 3/4 cup almond flour
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- additional seasonings of your choice (optional)
- toppings of your choice
DIRECTIONS
- Preheat oven to 425 degrees.
- Place the cream cheese and shredded mozzarella into a medium sized microwave safe bowl (preferably glass). Microwave for 30 seconds, then remove the bowl from the microwave and stir. Return the bowl to the microwave oven and microwave for another 30 seconds, then stir.
- Stir in the egg, almond flour, and seasonings. If the cheese starts to firm up you can microwave the mixture again at 15 second increments until it is soft enough to mix.
- The dough will not be fully incorporated at this point. Oil your hands with olive or avocado oil, or put on food grade disposable gloves, and pick up the dough and knead it with your hands until the dough is fully incorporated.
- Place the dough on a cookie sheet or pizza pan lined with parchment paper and, using your hands, press the dough out into a flat circle (about 12-13" in diameter) with a slightly thicker border for the outside crust.
- Use a fork to poke rows of holes in the crust to help prevent bubbles from forming while it cooks.
- Place the cookie sheet in the oven and bake for 8-10 minutes. Crust should be firm and starting to brown a little when ready.
- Remove the cookie sheet from the oven and use a fork to poke holes in any bubbles that may have formed to release the air.
- Add desired toppings to your pizza and return it to the oven for an additional 5-10 minutes, or until cheese has melted and toppings are starting to bubble and brown slightly. If you like your pizza a little more browned and bubbly, you can also turn on the broiler for the last few minutes of baking, just keep an eye on it to make sure it doesn't burn.
- Remove the pizza from the oven and let cool for a few minutes. Slice, serve and enjoy!
NOTES
- This recipe tastes best, and has the best texture, when served warm.
- You can change up the seasonings to your liking. Experiment and have fun with it.
- When measuring the cream cheese, most of the block type cream cheese has 1 ounce marks on the package. Indent the block at the one ounce mark with a knife before unwrapping. Unwrap the cream cheese and cut a slice at the one ounce mark that you made. Cut that slice in half and that will give you the 1/2 ounce needed. This is much easier and less messy than trying to measure out the tablespoons. If you are using cream cheese from a tub, feel free to just scoop with a tablespoon.
- This dough is versatile and can be used for other recipes like breadsticks, cheese bread, filled buns, etc. You can also leave out the seasonings and use it for a dessert dough for pastries, cinnamon rolls, etc.
- Don't be intimidated. It may sound complex, but it's super easy to make, and once you've done it once it will be easier each time you make it.