If you’re following a low carb diet and miss your beloved pizza nights, I’ve got the solution for you! Fat Head Pepperoni Pizza, y’all! This Keto Pizza is everything you want it to be and more.

My husband and I have been riding the Keto train for about ten months now and we are definitely much healthier versions of what we used to be. In total we’ve lost about 90 pounds.

The Keto Diet

By completely cutting out sugar and adding in more fats to our diet, we were able to change the fuel source our body uses. Instead of running off of glucose (sugars), now our bodies are fueled by the fats in our diet. Since the fuel source is now fats, our bodies are burning fat rather than sugar.

That’s the easy to understand version of why the Keto diet works. To be honest, I was really skeptical at first. But over the past ten months I’ve learned so much about the lifestyle and have first hand experience that it really does work.

Keto Recipes

I don’t have a whole lot of Keto recipes on the site just yet because I’m only sharing the BEST recipes. I’ve tried hundreds of Keto recipes that were complete failures so I’m testing, experimenting, and doing it all over again to make sure I only create the best.

Keto recipes should consist of high fats, moderate proteins, and low carbs. My husband and I haven’t counted our macros during our journey, but I know plenty people that do. Our general rule of thumb is to make sure we get lots of healthy fats with our proteins and get our carbs from vegetables.

This way of doing the Keto diet has worked really well for us. We aren’t so strict about it that it totally consumes us. We tried that at first and quickly learned that for us, that’s the quickest road to failure.

When searching for Keto recipes, I highly recommend Pinterest. I get so many ideas from others and then use those as a base for what I want to create in my own kitchen.

Fat Head Pizza Dough

Fat Head Pizza Dough has been a lifesaver for my husband and I. It’s so versatile and can be used in many different Keto recipes. Our favorite way to use Fat Head Dough is to make Keto pizza.

What makes Fat Head Pizza Dough perfect for the Keto diet is that the dough is made up of mostly full fat mozzarella cheese. You can use the skim variety, but it doesn’t come out as perfect as it does when you use the full fat counterpart.

Remember, the Keto diet is all about increasing your fats and decreasing your sugars. Not buying the low-fat variety of cheeses really threw me for a loop at first. But in order for my body to run efficiently off of fat, it needs to have an ample supply of fats to burn.

Fat Head Dough is a great base for savory foods as well as sweet foods. Once you master Fat Head Dough, you’ll find that you want to experiment with it more and more.

Keto Pizza

Once you make and master this Keto Pizza recipe, you’ll never want to go back to the carb-filled versions. We’ve had pizza nights with friends who aren’t following the Keto lifestyle, and they’ve fallen in love with this low carb pizza recipe.

While the majority of the “crust” is cheese, we do use some almond flour to hold it all together to create a delicious base for the sauce, cheese and pepperonis.

The almond flour does contain some carbs, but as long as you’ve kept your carb intake to a minimum for the day, this Keto Pizza recipe should fit in just fine with your daily values. For two slices you’re looking at about 5.5 carbs total. That’s not bad for pizza, y’all.

How to Make Keto Pizza

Scroll down to the bottom of the page for a printable recipe card.

To make this delicious Fat Head Pepperoni Pizza, start by preheating the oven to 425 F. Then, put the shredded cheese, almond flour and cream cheese in a medium-sized microwave-safe bowl.

Put the bowl into the microwave and cook on high for 1 minute. Remove the bowl from the microwave and stir until combined.

Return the bowl to the microwave and cook on high again for another 30 seconds. Remove the bowl from the microwave, sprinkle in the baking powder and stir again.

Add in the egg, along with the salt and pepper (and any other seasonings you want to use for the “crust”) and mix until the egg is incorporated into the dough.

Flip the dough out onto a sheet of parchment paper. Put another sheet of parchment paper on top and use your hands to press the dough into a circular shape. You can use a rolling pin for this, but my husband and I have found that using our hands works better to get a rounder crust. We like for our crust to be pretty thin, and this recipe is based on a thin crust.

Remove the top sheet of parchment paper (don’t throw it away – set aside to use again) and use a fork to poke holes over the entire pizza “crust” to ensure that it cooks evenly.

Slide the pizza “crust” and bottom piece of parchment paper onto a baking sheet and put in the preheated oven. Cook for 7 minutes and carefully remove from the oven. Carefully remove the parchment paper and pizza “crust” from the baking sheet and reuse the top sheet of parchment paper by placing it on the baking sheet. Carefully flip the “crust” onto the baking sheet again and cook for an additional 3 minutes.

Once the Fat Head Dough is done, remove it from the oven. Using a spoon, cover the “crust” with the pizza sauce, leaving the edges without sauce. Top with the remaining mozzarella cheese and pepperonis.

Return to the oven and cook for another 3 – 5 minutes, or until all the cheese is melted and the pepperonis are hot. If you want, you can cook it under the broiler for a few minutes instead.

Remove from the oven and serve immediately. You can refrigerate leftovers in a ziploc baggy for a couple of days.

Want more low carb recipes? Try these:

• No Bake Keto Cookies
• Low Carb Almond Flour Crackers
• Keto Almond Butter Cups
• Keto Parmesan Crisps
• Almond Flour Pancakes
• Cheese Stuffed Meatballs
• Grilled Pork Spareribs
• Jalapeno Chicken Wings

Don’t forget to pin this Keto Pizza recipe to your favorite Pinterest board.

Fat Head Pepperoni Pizza Recipe

Fat Head Pepperoni Pizza

Yield: 1 pizza

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

On a low carb diet but still craving pizza? This Fat Head Pepperoni Pizza lets you enjoy pizza without all the carbs.

Print

Ingredients

• 2 cups shredded full fat mozzarella cheese
• 3/4 cups almond flour
• 2 tablespoons cream cheese
• 1/2 teaspoon baking powder
• 1 egg
• pinch of salt and pepper

Toppings

• 1/2 jar (7 oz) no sugar pizza sauce
• 2 cups shredded full fat mozzarella cheese
• pepperoni

Tools

• parchment paper
• baking sheet

Instructions

1. Preheat the oven to 425 F. Put the shredded cheese,
   almond flour and cream cheese in a medium-sized microwave-safe bowl.
2. Put the bowl into the microwave and cook on high for 1 minute. Remove the bowl from the microwave and stir until combined.
3. Return the bowl to the microwave and cook on high for another 30 seconds. Remove the bowl from the microwave, sprinkle in the baking powder and stir again.
4. Add in the egg, along with the salt and pepper (and any other seasonings you want to use for the “crust”) and mix until the egg is incorporated into the dough.
5. Flip the dough out onto a sheet of parchment paper. Put another sheet of parchment paper on top and use your hands to press the dough into a thin circular shape.
6. Remove the top sheet of parchment paper (don’t throw it away yet – set it aside to be used again later in the recipe) and use a fork to poke holes over the entire pizza “crust” to ensure that it cooks evenly.
7. Slide the pizza “crust” and bottom piece of parchment paper onto a baking sheet and put into the preheated oven. Cook for 7 minutes and then carefully remove from the oven. Carefully remove the parchment paper and pizza “crust” from the baking sheet and reuse the top sheet of parchment paper by placing it onto the baking sheet. Carefully flip the “crust” onto the baking sheet again and cook for an additional 3 minutes.
8. Remove the crust from the oven. Using a spoon, cover the “crust” with the pizza sauce, leaving the edges without sauce. Top with the remaining mozzarella cheese and pepperonis.
9. Return to the oven and cook for another 3 – 5 minutes, or until all the cheese is melted and the pepperonis are hot. If you want, you can cook it under the broiler for a few minutes instead.
10. Remove from the oven and serve immediately. You can refrigerate leftovers in a resealable plastic bag for a couple of days.

Nutrition Information:

Yield: 4 Serving Size: 2 pieces
Amount Per Serving: Calories: 606Total Fat: 48.4gSaturated Fat: 21.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 168mgSodium: 1328mgCarbohydrates: 7.1gNet Carbohydrates: 5.5gFiber: 1.6gSugar: 2.4gProtein: 36.6g

Nutritional information varies greatly among different brands of products. This information is not verified.