Keto Pizza
Dinners Keto Recipes

Easy Keto Fathead Pepperoni Pizza

This delicious and guilt-free pepperoni pizza features a melt-in-your-mouth baked cream cheese “crust,” plus all the incredible flavor you’ve come to expect from this perennial favorite.

What you are about to experience is the “Fat Head” pizza that has become all the rave recently as the best low carb keto friendly pizza.

fathead pepperoni pizzaYou won’t believe it till you try it, outstanding!

This post may contain affiliate links which means I earn a commission if you use those links. If you want to know more you can check out our full disclosure policy here

Keto Friendly Fathead Pizza

keto-pizza-1Not only does Fat Head pizza taste amazing it is wheat free, grain free and ticks all the boxes for keto.

If you are missing pizza since going low carb, then this pizza is for you. Fathead pizza is grain free, gluten free, low carb and not surprisingly very filling.

The pizza base is made from mozzarella cheese, cream cheese, an egg and almond flour – simple.

What’s more, the versatile cream cheese crust recipe can be tweaked to include your favorite herbs and spices for a truly distinctive flavor.

Pizza Toppings

But don’t stop there! Experiment with your favorite pizza toppings for a quick and satisfying meal you can enjoy any night of the week. You can try sun-dried tomato pesto or pizza sauce instead of tomato paste, just make certain to check there is no added sugar.

There are so many varied toppings you can try I that are keto or low carb friendly like: bacon, mushrooms, tomatoes, feta cheese, onions, chicken, olives to name just a few.

keto fathead pizza 2How long can I store?

Fathead pizza will keep for at least 2-3 days in the fridge and only needs a brief spin in the microwave for reheating. If you make extra crusts just freeze them ( putting parchment paper between them for storing is a good idea)

Yield: 2

Easy Keto Fathead Pepperoni Pizza

Easy Keto Fathead Pepperoni Pizza
Prep Time 10 minutes
Cook Time 17 minutes
Additional Time 10 minutes
Total Time 37 minutes


  • ½ tablespoon cream cheese, room temperature
  • ½ cup mozzarella cheese shredded
  • ½ tablespoon almond flour
  • 1 large egg
  • 1 teaspoon dried oregano
  • Sea salt and black pepper, to taste
  • Topping
  • 4 oz. pepperoni thinly sliced
  • ½ cup mozzarella cheese, shredded
  • 1½ tablespoons tomato paste or Passata


1.   Preheat oven to 390° F (200 C) and line a large rimmed baking sheet with parchment paper. Set aside.

2.   Zap the mozzarella cheese for 90 seconds in microwave ( soft but not totally melted)

3.   Combine mozzarella, cream cheese, egg, almond flour and oregano in a medium-sized bowl. Season with salt and black pepper, to taste, and mix with fork until mixture is completely blended and smooth.

4.   Roll mixture into a ball and place between two sheets of parchment paper then use rolling pin to roll into shape to fit pizza pan.

5.   Place the crust in the pre-heated oven for 7 minutes, or until slightly puffed and golden brown. Check halfway through cooking time to ensure the crust bakes evenly and does not become too brown, then turn crust over and bake for a further 3 minutes.

6.   In the meantime, whisk the tomato paste, or passata, the remaining dried herbs in a small bowl. Lightly season with salt and black pepper, to taste, and stir to combine. Set aside.

7.   Remove the pizza base from the oven and let cool for 5-10 minutes before topping with tomato sauce, sliced pepperoni, and shredded Mozzarella cheese.

8.   Return pizza to oven and bake for another 7 minutes, or just until the cheese is melted and bubbly. Remove from oven and garnish with fresh basil and serve immediately. Enjoy! 


Optional garnish: Fresh basil leaves and /or olives cut into thin slices

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 203 Total Fat: 16,8g Carbohydrates: 4g Fiber: 1.6g Protein: 11g



what do you think?

Your email address will not be published. Required fields are marked *