Pizza Crust

One of the first ketofied meals we tried was the keto pizza. We had done our research and decided that fat head was the one for us. Chicken or cauliflower crust just wasn’t going to do it for us, being the foodies that we are. We were so excited, We had seen so many posts about this fat head pizza crust and how good it was. Here we were on this Keto WOE and we get to have pizza? Incredible. We mixed up our dough, baked it and topped it and waited. It smelled incredible. We were literally drooling.

As soon as it was cooked, we popped it out of the oven and served it up. We were so looking forward to this, that its a wonder we didn’t burn the mouths off ourselves with the hot cheese.

It was ok. Not amazing, just ok. The bigger issue was, within five minutes of eating a slice, we felt like the crust was made of lead and it was weighing down in our stomach and making us feel bloated.  Fat head wasn’t the one of us.

We stumbled upon a version of this recipe early on and after a couple of basic changes to make it ours, we were amazed at how much we liked it. I remember the first time we tied it. Hubby and I looked at each other and both said at the same time “OMG, this is Pizza!!” No bloating, no aftertaste and no cheating.

Win, Win, win!! Hope you enjoy it too.


2 cups Pizza Mozzarella, shredded
1 egg
Garlic powder to taste


Combine all ingredients and press onto a parchment covered pizza pan.

Bake at 350 for 10 minutes and then flip, using another sheet of parchment and cook for another 10 minutes

Flip once more and cook for the last 10 minutes.

Topped Pizza

Recipe notes


Don’t buy preshredded cheese, it usually has starches which spike insulin levels.
You can add ¼ cup of almond flour to make the crust denser


8 Slices

Calories 85
Carbs 1
Fat 5.5
Protein 7.5

*Percent Daily Values are not based on a Keto diet but on a standard 2,000 calorie Western diet. Your daily values may be higher or lower depending on your Keto needs.

**Nutritional values were calculated based solely on the brands and products that we use. We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.

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