I love pizza, and being on a Ketogenic diet has made it very difficult to indulge in this particular treat. This recipe uses a sneaky trick to get more veggies into the mouths of even the pickiest eaters. The sheer cheesiness of this meal has my family wanting it again and again. Even my friends who aren’t keto love when I make this pizza.
We keep this grain-free and low-carb by using almond flour. This is keto because it is high in fat and low in carbs. The amount of carbs will greatly depend on the sauce. Most creamy sauces can easily be found with around 2g of carbs. You can use any toppings you choose, but these are some of my families’ favorites! This gave me an opportunity to use some of my cool season garden vegetables too.
Start by making a basic fat head dough pizza crust. This is not my original recipe, I’ve been making this for years, and I don’t even know where I first saw it. (The basic recipe can be changed in hundreds of ways.) I generally double this recipe. It’s quick to make more (like under 2 mins) if you need more. Just make sure you keep the mixture warm and cover any you’ll get to, like a second pizza crust. I use a cookie sheet to cover my bowl, so it stays warm until I get to it.
Fat Head Dough
- 1 oz cream cheese
- 2 c shredded mozzarella cheese
- 1/2 c almond flour
Melt cheeses in the microwave in 30 seconds increments. Stir them together.
Mix almond flour into the cheese mixture. I use my hands to press the dough into the almond flour.
While the dough is warm, make a ball, place it between two pieces of parchment paper on the counter, flatten with your hand, then roll into a circle pizza shell. Roll it out thinly and quickly about 1/8 is perfect. You don’t want it too thin or too thick. If you’ve never used fat head dough you’ll be pleased how much it actually rises. Transfer dough onto parchment paper on a pizza pan, and poke holes in it with a fork. A lot of holes. This prevents big air bubbles from forming while cooking.
Bake at 400° for 12-15 mins until brown around the edges. Let it cool while you work on the toppings.
TIPS: You can stick it in the oven while preheating. Use a knife to pop large bubbles if they form while it’s in the oven.
I use a food processor on pulse a few times and combined:
TIPS: You could use just about any fresh veggies you have on hand. Using the food processor makes it more difficult to identify the veggies, but you can use a chopper, tiny food processor , blender (with a silicone spatula to get it back out), or you can spend some time chopping them very small. I like using the food processor because it also changes the texture, which is often a big part of why foods are disliked to begin with.
Part of what makes this such a fast meal is the use of a store bought jar of sauce. I used Bertolli Alfredo sauce this time, but you can choose any type you like, so long as it’s low in carb’s, preferably with zero added sugar. Spoon the Alfredo sauce on the crust and spread with the back of the spoon. Leave at least 1/4 inch of the edge for the crust and so you have something to hold.
Spread the veggie mixture around onto the sauce. Spread it thinly rather than in clumps if you can, to distribute the yummness.
Next add mozzarella cheese on top of that.
Add a Parmesan/Romano cheese blend on that to kick it into taste overdrive. This is optional, but recommended.
Be sure to let this pizza cool some before you dig in. It gets firmer and is easier to serve and eat if it has cooled a few minutes. It’s hard to keep people away once it’s out of the oven though.
Prep time: 15 mins
Bake time: 15 mins
Bake at 400° F for approx 12-15 minutes. The cheese will be melted in the center and parts of the cheese will be golden brown.
TIP: To reheat pizza bake at 375° F for approx 10-13 minutes.
So good. There are so many ways you can make this pizza unique and delicious. You could use a jar of pesto, instead of the alfredo if you want. I usually just use whatever veggies I have on hand. Red bell peppers are great on this pizza, and I’m not usually a bell pepper fan. That says something.
If you love this post, don’t forget to pin it for later.