Keto Pizza (Fathead Crust)
The one that took off — a genuinely great gluten-free pizza on a fathead crust.
How to make it
- 1
Preheat the oven to 425°F.
- 2
In a glass bowl, heat the cream cheese and 2 cups mozzarella until slightly melted (about 1 min 20 sec). Mix with a metal spoon to combine well.
- 3
Add the egg, almond flour, and Italian dressing mix, and mix thoroughly.
- 4
Wet your hands with cold water and spread the dough on a parchment-lined pizza pan — thin and even. Re-wet hands as needed.
- 5
Bake 10–12 minutes, popping any bubbles with a fork.
- 6
Remove and top in this order: pizza sauce to the edges, Parmesan, then the pepperoni, onion, mushrooms, and olives, and finally the 1½ cups mozzarella.
- 7
Bake another 12–13 minutes, until the cheese browns slightly and bubbles.
- 8
Let rest 5 minutes, then slice and serve (I like mine with chili flakes on top!).
Brooke’s note
This crust takes any toppings — I've done shrimp alfredo, supreme, and a fancy prosciutto, goat cheese, and basil version. Just swap the toppings in the topping step.
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