Supreme Pizza with Fathead Pizza Crust (Low Carb, keto)

Make a delicious Low Carb Supreme Pizza faster than delivery. The Fathead pizza crust makes it possible. It’s not only low carb but gluten-free and perfect for ketogenic diets

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Supreme Pizza with Fathead Pizza Crust (Low Carb, keto)
Course Ketogenic, Snack
Servings
6 servings
Ingredients
The Pizza Dough
  • 2 ounces cream cheese
  • 2 tablespoons plain whey protein powder or 1/4 cup more almond flour
  • 1 1/2 cups grated mozzarella cheese (5 oz)
  • 1 1/4 cup Honeyville almond flour (3 oz)
  • 1 large egg
Toppings
  • 1/2 cup jarred Marinara Sauce lowest carb you can find
  • 1/4 cup onion, chopped
  • 1 clove garlic
  • 1/4 cup green bell pepper, chopped
  • 1 1/2 cup grated mozzarella cheese (5 oz)
  • 2 links Italian sausage crumbled and cooked
  • 2 oz sliced mushrooms (1/4 package)
Course Ketogenic, Snack
Servings
6 servings
Ingredients
The Pizza Dough
  • 2 ounces cream cheese
  • 2 tablespoons plain whey protein powder or 1/4 cup more almond flour
  • 1 1/2 cups grated mozzarella cheese (5 oz)
  • 1 1/4 cup Honeyville almond flour (3 oz)
  • 1 large egg
Toppings
  • 1/2 cup jarred Marinara Sauce lowest carb you can find
  • 1/4 cup onion, chopped
  • 1 clove garlic
  • 1/4 cup green bell pepper, chopped
  • 1 1/2 cup grated mozzarella cheese (5 oz)
  • 2 links Italian sausage crumbled and cooked
  • 2 oz sliced mushrooms (1/4 package)
Instructions
Low Carb Pizza Crust:
  1. Place the 5 ounces of grated mozzarella cheese into a medium-sized microwave-safe bowl. Cut the cream cheese into about 6-8 pieces and place in the bowl with the mozzarella. Microwave the cheeses for 1½ -2 minutes depending on the strength of your microwave. Stir the cheeses together. Break the egg into the cheese and stir with a fork until combined. It will take a minute to coax the two to blend. Add the almond flour and protein powder and blend completely. Sometimes I use my hand at the end and knead the dough until it is more elastic than sticky - which is when it is a little cooler.
Method: Hands:
  1. Place a piece of parchment paper on a sheet pan and with water moistened or oiled hands, pat the dough evenly into place. I prefer to oil my hands. The dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
Rolling Pin:
  1. Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
Bake:
  1. Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. It will melt into the crust and be wonderful! Spread the marinara sauce over the crust and top with half of the cheese. Add the rest of the topping followed by the rest of the cheese. Place under the broiler for about 5 minutes until it's hot and the cheese has melted.
Recipe Notes

Coconut Flour or Oat Fiber 500 can be subbed for the whey protein powder. Coconut flour will result in a faint coconut taste and the Oat fiber can be a little dry, but they are both great.

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