Fathead pizza
Fathead pizza with a mozzarella almond-flour crust that holds up by hand. Par-bake the base, add low-sugar marinara, and top light. Six net carbs.
Ingredients
- 1.5 cups shredded low-moisture mozzarella
- 2 tbsp cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1/2 tsp baking powder
- 1/2 tsp Italian seasoning
- 1/3 cup low-sugar marinara
- 1 cup shredded mozzarella, for topping
- Toppings of choice, such as pepperoni, mushrooms, or olives
Method
- 01
Heat the oven to 425°F and line a baking sheet with parchment.
- 02
Combine the 1.5 cups mozzarella and cream cheese in a bowl and microwave in 30-second bursts, stirring, until fully melted and molten.
- 03
Working quickly, mix in the almond flour, egg, baking powder, and Italian seasoning until a uniform dough forms. Knead with your hands if needed; if it stiffens, microwave 10 seconds to loosen.
- 04
Press or roll the dough between two sheets of parchment into a 10-inch round, about 1/4 inch thick.
- 05
Par-bake the bare crust for 8 to 10 minutes, until set and lightly golden. Pop any large bubbles with a fork.
- 06
Spread the marinara thin, add the topping mozzarella and your toppings, and bake another 8 to 10 minutes until the cheese is bubbling and browned.
- 07
Cool for 5 minutes before slicing so the crust sets.
Fathead dough is the recipe that ends the “I miss pizza” complaint. Built on melted mozzarella and almond flour, it bakes into a crust sturdy enough to pick up a loaded slice, not a fork-and-knife casserole pretending to be pizza. At six net carbs a serving, it turns a Friday craving into something that fits the plan.
Two technique notes carry the whole thing. First, par-bake the bare crust before it ever sees a topping. Skip that and the center stays raw and doughy under the sauce. Second, watch the marinara, because jarred sauce is where hidden sugar sneaks into an otherwise clean meal. Look for one with under 4 grams of sugar per half-cup, or thin a little tomato paste with water and herbs.
The dough works ahead. Press it out, refrigerate up to two days, and par-bake when you’re ready. Leftover baked slices reheat crisp in a hot oven or a dry skillet, and the crust freezes well par-baked, so a double batch buys you a fast dinner two weeks out.
This is educational content, not medical advice. Big diet changes deserve a conversation with your doctor — especially if you take medication or manage a condition. Full disclaimer.