Fathead Keto Pizza
Crisp fathead pizza crust from mozzarella, almond flour, cream cheese and egg, topped with tomato and cheese — about 9 g net carbs per serving.
Serves 2 · Prep 15 min · Cook 20 min
Ingredients
- 170 g grated low-moisture mozzarella (dough)
- 85 g almond flour
- 2 tbsp cream cheese
- 1 egg
- 80 g passata (no added sugar)
- 60 g mozzarella (topping)
- sliced mushrooms
- a few olives
- Dried oregano, garlic powder, salt
Method
- Microwave the 170 g mozzarella and cream cheese in 30-second bursts, stirring, until fully melted.
- Stir in the almond flour, egg and a pinch of salt, then knead into a smooth dough.
- Roll out between two sheets of baking paper to a 28 cm round. Prick all over with a fork.
- Bake at 220 °C for 10–12 minutes until golden.
- Spread with passata, add the toppings and bake 6–8 minutes more.
Tip. Almond flour is high in oxalate. If you bake often, alternate with a flax-based crust.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 703 kcal |
| Fat | 55.8 g |
| Protein | 39.8 g |
| Total carbohydrate | 15.6 g |
| Fibre | 6.4 g |
| Net carbs | 9.2 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 46% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in fathead keto pizza?
About 9.2 g net carbs per serving (15.6 g total carbohydrate minus 6.4 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
It is best fresh, but leftovers keep 2–3 days in the fridge.