Fathead Pizza Crust Recipe


Finally, after three attempts with other recipes, a simple and great pizza crust has been found!!  I was lucky to get a picture of it before it was completely demolished.  This crust is just as good as regular pizza crust and you can pick it up and eat it.  This is a recipe I adapted from the Real Food website.  I believe the net carb count for the entire pizza is around 9.6 carbs.  I cut mine into 9 squares so the crust was a little over 1 carb each (does not include toppings).


  • 1 1/2 cups shredded mozzarella
  • 3/4 cup almond flour (I used 1/2 cup because I wanted an even thinner crust)
  • 2 tablespoons cream cheese
  • 1 egg


  1. Heat oven to 425 degrees.
  2. Put mozzarella and cream cheese in a medium size microwaveable bowl.  (It is recommended that it works better to cube up the cream cheese before melting it with the mozzarella.)
  3. Microwave for 1 minute, stir and then another 30 seconds, stir (very hot!).
  4. Stir in egg and almond flour.
  5. Wet hands and spread dough thin on parchment paper.  It should spread evenly with dough-like consistency.  If too stringy, then your cheese has hardened too much so just put it back in the microwave for another 20 seconds or so.
  6. Dock (poke rows of holes) with a fork to avoid bubbling.
  7. Sprinkle with garlic salt.
  8. Put on cookie sheet.
  9. After about 8 minutes (watch closely though), check it and poke holes where any large bubbles may be.
  10. Continue cooking for a total of 12-14 minutes or until slightly brown on top.  (Mine did not take quite as long – probably because I used less almond flour.)

After the pizza crust was finished.  I put on a very thin layer of pizza sauce (with no sugar).  I then added pepperoni and cooked sausage with lots of mozzarella cheese.  Topped it off with a little Italian seasoning, and returned it to the oven just long enough for the mozzarella cheese to melt.  Yum!!


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