Fathead pizza is a popular low-carb, keto-friendly alternative to traditional pizza. Its history traces back to the mid-2000s when the concept was first introduced by Tom Naughton, a filmmaker, and popularized by the blog of Tom’s brother’s friend, the “Fat Head” blog. The name “Fathead” originates from the blog’s title and refers to the high-fat, low-carb nature of the recipe.
The flavor profile of Fathead pizza is akin to traditional pizza, with a savory taste from the cheese and seasonings. However, it tends to have a slightly nutty flavor due to the almond flour or coconut flour used in the dough, which also contributes to its denser texture compared to traditional pizza crusts. The richness of the cheese and almond flour gives it a satisfyingly hearty taste.
Fathead pizza has gained significant popularity within the keto community and beyond due to its ability to satisfy cravings for pizza while adhering to a low-carb lifestyle. It has become a staple for those following ketogenic diets, as it allows them to indulge in a familiar comfort food without compromising their dietary goals.
Typically, Fathead pizza is served by rolling out the dough made from a mixture of shredded mozzarella cheese, almond or coconut flour, cream cheese, and egg. This dough is then baked until golden and crispy. Once the crust is ready, it’s topped with low-carb tomato sauce, cheese, and various keto-friendly toppings like pepperoni, mushrooms, bell peppers, or spinach. After another round of baking to melt the cheese and warm the toppings, the pizza is ready to be sliced and enjoyed, providing a guilt-free alternative to traditional pizza for those on a ketogenic diet.
Keto fathead pizza
Ingredients
- 1 ¾ cups shredded mozzarella cheese
- ¾ cup almond flour
- 2 tablespoons cream cheese
- 1 egg
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ cup low-carb pizza sauce
- Toppings of your choice e.g., pepperoni, mushrooms, bell peppers, onions
Instructions
- Preheat your oven to 425°F (220°C).
- In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave in 30-second intervals until melted and well combined, stirring in between.
- Add the almond flour, egg, salt, garlic powder, dried oregano, and dried basil to the melted cheese mixture. Mix until a dough forms.
- Place the dough between two sheets of parchment paper and roll it out into a circle or rectangle, about ¼ inch thick.
- Remove the top sheet of parchment paper and transfer the dough (still on the bottom sheet of parchment paper) to a baking sheet.
- Bake the dough in the preheated oven for 10-12 minutes, or until golden brown and slightly crispy.
- Remove the crust from the oven and let it cool for a few minutes. Then, spread the low-carb pizza sauce evenly over the crust.
- Add your desired toppings over the sauce.
- Return the pizza to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Remove the pizza from the oven, let it cool for a couple of minutes, then slice and serve.
