Fat Head Pizza Base:
The original Low-Carb Mozzarella Pizza Crust, also called Fat Head Pizza by Tom Naughton, is very popular in the low-carb community. This is my adapted version of Ruled.me‘s Fresh Bell Pepper Basil Pizza, but if you’d like to try Fat Head Pizza with mozzarella-tomato-rocket pizza, click the link.
Mise en place: Have two bowls handy, one microwaveable, a spatula, and two pizza sized pieces of parchment paper to roll the dough between, a rolling pin, and avocado or olive oil for you hands.
Secondly, whatever toppings need to be cooked, (ie: beef, mushrooms) you will want to do that before, or as a meanwhile to making the crust (the crust takes about ten minutes to pre-bake).
Preheat oven to 400F. If using a pizza stone, place in oven before preheating.
Crust:
Ingredients:
6 oz shredded mozzarella (1 1/2 cups) (you will need 3oz more for topping)
2 oz cream cheese(2 tablespoons)
1 large egg, beaten
2 tablespoon psyllium husk
2 tablespoons parmesan cheese
1/2 cup almond flour (coconut flour will not work)
1/2 teaspoon salt
1 teaspoon Italian seasoning, or other herbs of your choice (optional)
Toppings:
1/2 to 1 cup no sugar added Marinara sauce, such as Rao’s
3 oz shredded mozzarella
16 slices pepperoni
5 oz ground beef, browned
2 oz white onion
2 oz shredded or grated parmesan
4 oz sautéed mushrooms
Directions:
Preheat the oven to 400F. If using a pizza stone, place it in cold oven first.
Prepare preferred toppings: brown ground meat, sauté mushrooms, slice onion, count out pepperoni.
Prepare equipment: parchment paper, rolling pin, have baking sheet handy.
Measure out all dry ingredients in a bowl, this one will not go into the microwave, so save that bowl for the next step.
1/2 cup Almond Flour
2 tbsp. Psyllium Husk
2 tbsp. Fresh Parmesan Cheese
1 tsp. Italian Seasoning
1/2 tsp. Salt
Add egg to dry ingredients and mix well, set aside. It will be slightly crumbly, but mostly hold together
Measure out:
6 oz. Mozzarella Cheese
2 oz Cream Cheese
Measure the 6 oz mozzarella into microwave safe bowl, setting cream cheese aside, Microwave for 40 seconds on high until it’s melted, stir, then add the 2 oz cream cheese and microwave for 30 more seconds. Stir to combine.
Add the melted mozzarella/cream cheese mixture to the egg and dry ingredients and after oiling hands, mix everything together.
Remove from bowl onto parchment paper and kneed for a minute or two, making sure everything is evenly combined. Roll into a ball then flatten out with hands a bit. Cover with second piece of parchment and roll to about 1/4 or 1/8 inch. Remove top piece of parchment and using a large round object as a template use a butter knife to trim dough into a circle. You can also free hand it. Fold edges over just slightly to form a small lip.
There’s always a kitty or two under foot, waiting patiently to help clean up any spills that may occur.
Make sure to leave pizza on parchment paper and place onto an rimless baking sheet.
-if using a pizza stone, slide off of baking sheet onto stone, parchment and all, and bake for ten minutes.
-Otherwise, bake for ten minutes on baking sheet. Either way, you want the crust to be golden brown.
Remove from oven and allow to cool a bit. If your using a pizza stone, this can be a bit tricky. You will need to use a potholder to grasp the parchment paper and slide the baked crust back onto the baking sheet, being careful to not let the crust slide off the paper. I suppose one could remove the entire stone from the oven, being mindful that it is very hot, and kinda heavy.
Now it’s time for toppings:
Spread 1/2 to 1 cup no sugar added Marinara sauce, such as Rao’s onto crust, I use the measuring cup to spread the sauce.
Add Cheese, top that with the browned ground beef and sautéed mushrooms, then the 3 oz of shredded mozzarella. Next add the 16 slices of pepperoni, 2 oz of white onion, and finally 2 oz of shredded or grated parmesan. I do it in that order because it seems to hold together better than piling everything on top of the cheese. (Shamefully, I was out of pepperoni.)
Place pizza back in oven for another 8-10 minutes, and this step is tricky using a pizza stone. Gently slide off baking sheet back onto stone and bake until the cheese is nicely melted and starting to brown, but watching for the edges not to burn.
Remove from oven, using same process as before if using pizza stone, and allow to cool for a few minutes before cutting.
Enjoy!!
I decided last minute to add some baby arugula to the top; very wise decision.
Nutritional information:
(using a cup of Rao’s marinara sauce, all other ingredients as listed)
A serving is 1/4 of pie, or two slice when pie is cut into roughly 8 equal pieces.
Entire pie(4 servings): 2096.1 Cal, 125.9g Protein, 53g total carbs, 16.5g fiber, 36.4g net carbs, 152.2g fat.
Per serving (2 slices, 1/4 pie): 524 Cal, 31.5g protein, 13.3g total carbs, 4.1g fiber, 9.1g net carbs, 38.1g fat.
Ketotariat 