
Fathead pepperoni pizza
Fathead dough is the one keto crust that holds a slice up to be eaten with your hands, because the melted mozzarella does the work gluten would. The base bakes before the toppings go on, which is what keeps the middle from staying damp.
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Ingredients
For the whole dish · serves 4
- Shredded mozzarella12 oz
- Cream cheese2 oz
- Almond flour3 oz
- Eggs1
- Pepperoni3 oz
- Pizza sauce4 oz
- Olive oil2½ tsp
- Dried oreganoa teaspoon
- Chili flakesa pinch
Served with
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+5g net · 126 kcal · 15 min · together 12g net, 706 kcal
Method
6 steps · 30 minutes
- Heat the oven to 425F and line a sheet pan with parchment.
- Melt two-thirds of the mozzarella with the cream cheese in a bowl in the microwave, 30 seconds at a time and stirring between, until it pulls like taffy. On the stove, use a nonstick pan over low heat.
- Work the almond flour and egg into the hot cheese quickly, with a spatula or wet hands. Once it cools it stops taking the flour at all; 20 seconds back in the microwave brings it round.
- Press it out on the parchment to about a quarter inch thick, prick it all over with a fork, and bake for 10 minutes, until set and golden.
- Spread the sauce thinly, scatter the rest of the mozzarella and the pepperoni over it, and bake for 8 minutes more, until the edges are dark and the pepperoni cups have crisped.
- Brush the rim with the oil and finish with the oregano and chili. Let it sit for 3 minutes before cutting: straight from the oven the base is soft and tears.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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