Keto Fathead-Style Pan Pizza
Serves: 8 slices Time: ~30 minutes Net carbs: ~3–4 g per slice (toppings vary)
Crust
1½ cups (170 g) shredded low-moisture mozzarella
2 Tbsp (28 g) cream cheese
¾ cup (75–85 g) superfine almond flour
1 large egg
1 tsp baking powder
½ tsp garlic powder
½ tsp Italian seasoning
¼ tsp kosher salt
Toppings (examples)
½ cup sugar-free pizza sauce
1½ cups shredded mozzarella
Pepperoni or cooked sausage (pre-crisp pepperoni on a foil-lined pan for less grease)
Optional: diced tomatoes, olives, mushrooms, basil
Directions
Heat oven to 425°F/220°C. Line a sheet pan with parchment.
Make the dough. In a bowl, microwave mozzarella + cream cheese 45–60 sec until melty. Stir in almond flour, egg, baking powder, garlic powder, Italian seasoning, and salt. Knead with a spatula (or hands) until smooth.
Form the crust. Place dough on the parchment and press into a 10–11-inch round, building a thicker rim.
Par-bake 10–12 min until puffed and golden at the edges.
Top it. Spread sauce thinly, add cheese and toppings. (If using fresh tomatoes or mushrooms, pat dry to avoid sogginess.)
Bake again 6–10 min until cheese is bubbling and the rim is deep golden. Broil 1–2 min for extra color if you like.
Rest 3–5 min before slicing for a crisper bite.
Tips
For extra chew, add 1 tsp psyllium husk powder to the dough.
Prefer coconut flour? Use ¼ cup coconut flour in place of almond flour and add 1 extra egg.
Store leftovers in the fridge; re-crisp at 400°F for 5–7 min.
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