Keto Meat Lovers’ Pizza with Fathead Dough

Keto Meat Lovers’ Pizza with Fathead Dough

The ultimate low-carb pizza that doesn’t compromise on taste or texture

KEY INFO

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6-8 slices
• Difficulty: Easy to Moderate
• Diet: Keto, Low-Carb, Gluten-Free
• Cost: $15-25

EQUIPMENT NEEDED

• Microwave-safe bowl
• Rolling pin (or wine bottle in a pinch)
• Parchment paper
• Baking sheet or pizza stone
• Fork for docking

INGREDIENTS

Fathead Dough:

• 170g (1¾ cups) shredded mozzarella, low-moisture
• 85g (¾ cup) super fine blanched almond flour
• 2 tbsp cream cheese, room temperature
• 1 medium egg, room temperature
• ¼ tsp salt
• ½ tsp garlic powder (optional)
• 1 tsp Italian seasoning (optional)

Toppings:

• 120g (½ cup) sugar-free pizza sauce
• 200g (2 cups) shredded mozzarella
• Your choice of:
• Pepperoni
• Italian sausage
• Bacon pieces
• Ham
• Ground beef

METHOD

1. Preheat oven to 220°C/425°F
2. In a large microwave-safe bowl, combine mozzarella, almond flour, and cream cheese
3. Microwave in 30-second intervals, stirring between each, until cheese is completely melted (usually 1-1.5 minutes total)
4. Add egg and seasonings to the warm cheese mixture, mixing quickly until a uniform dough forms
5. Place dough between two pieces of parchment paper and roll into a 12-inch circle
6. Remove top parchment, transfer bottom paper with dough to baking sheet
7. Dock dough with fork (poke holes) to prevent bubbling
8. Bake for 12-15 minutes until golden brown
9. Flip crust carefully (optional but ensures crispiness)
10. Add toppings and return to oven for 5-7 minutes until cheese melts and bubbles

CRUCIAL TIPS

• Ensure all ingredients are room temperature to prevent dough from seizing
• Use pre-cooked meats as toppings
• Don’t overload with wet toppings – they’ll make the crust soggy
• Let the pizza rest for 5 minutes before cutting

STORAGE & VARIATIONS

Storage:

• Refrigerate up to 3 days
• Freeze untopped crust up to 1 month
• Reheat in oven at 180°C/350°F for best results

Common Mistakes:

• Using warm hands to handle dough (it gets sticky)
• Skipping the docking step
• Not pre-cooking wet toppings

Variations:

• BBQ Chicken: Use sugar-free BBQ sauce
• Mediterranean: Add olives, feta, artichokes
• Buffalo Chicken: Top with buffalo sauce and ranch
• Breakfast Pizza: Add eggs and breakfast meats

Net Carbs per slice (8 slices): 4g

Calories per slice: 325

Remember, the key to perfect keto pizza is patience with the dough and restraint with the toppings. Less is more!