The Ultimate Fat-Head Pizza

Why You’ll Love This

If you’ve missed a “foldable” pizza slice, this is the recipe for you. Using the famous “Fat-Head” dough method, we create a base that actually holds its weight. It’s filling, rich, and satisfies that weekend takeaway craving without the carb coma.

Ingredients

For the Base:

• 175g shredded mozzarella (the dry kind from a block, not the buffalo balls)
• 85g almond flour (ground almonds)
• 2 tbsp cream cheese
• 1 large egg, beaten
• 1/2 tsp garlic powder

For the Topping:

• 3 tbsp sugar-free tomato purée or passata
• 50g pepperoni or salami slices
• 40g prosciutto ham, torn
• 50g mozzarella, torn
• A handful of fresh rocket
• 1 tbsp grated parmesan

Method

1. Preheat your oven to 200°C (fan 180°C).
2. Place the shredded mozzarella and cream cheese in a microwave-safe bowl. Heat for 60 seconds, stir, then heat for another 30 seconds until completely melted and gooey.
3. Stir in the almond flour, garlic powder, and the beaten egg. Mix vigorously until a dough forms. If it gets too sticky, oiled hands help.
4. Place the dough between two sheets of baking parchment and roll out into a large circle or rectangle, about 5mm thick.
5. Remove the top sheet and prick the dough all over with a fork. Bake the “naked” base for 8-10 minutes until lightly golden.
6. Spread the tomato sauce over the base, then add the pepperoni, prosciutto, and extra mozzarella.
7. Return to the oven for another 5-8 minutes until the cheese is bubbling and the edges are crisp.
8. Top with fresh rocket and parmesan before slicing.

Tips & Swaps

• Ensure you use “low-moisture” mozzarella for the dough; if the cheese is too wet, the base will be soggy.
• Crisp base. Bake the “naked” base for 8-10 minutes before adding any toppings; this ensures the crust is firm and golden rather than soggy.
• You can find sugar-free pizza sauce in Waitrose, or simply use tomato purée seasoned with dried oregano and a splash of water.

Key Takeaways

• Net carbs: 7g per serving — suitable for keto and low-carb diets
• Cook time: 30 minutes total (15 prep + 15 cook)
• Key ingredient: Low-moisture shredded mozzarella (the essential base for the “Fat-Head” dough that gives it a foldable, bread-like texture).
• Best for: Satisfying a weekend pizza craving with a “real” dough feel while staying firmly in ketosis.