Let me start by saying I object to calling anything or anyone FatHead but this pizza crust made with cheese and almond flour is a low carb replacement for high carb pizza crust and the name has stuck, recognizing the original creator, despite many variations.
I rarely eat pizza but this Easy Low Carb Arugula, Sun Dried Tomato FatHead Pizza crust can be part of a lower carbohydrate diet despite the high saturated fats from cheese.
What could be wrong with an all topping pizza? The crust is made with mozzarella and cream cheese so the crust is a topping too.
I adapted my son’s FatHead crust recipe and mixed everything in the food processor which was much easier than microwaving the cheese and mixing the egg in by hand, which I found tedious.
You’ll need parchment paper or silicone baking mats and a rolling pin.
The ingredients are easy to find.
Mozzarella, cream cheese, 1 egg, almond flour and spices of your choice. I used oglio olio e peperoncino (garlic, parsley, red pepper flakes) spice mix. Any combination of Italian spices would be fine and use them liberally. You can grind your own almonds to make almond flour just don’t over do it or you’ll have almond butter. Coconut flour would work too.
I promise to update this recipe with an adaptation for readily available Mexican cheeses but I think Chihuahua cheese would work. Baja amigas, if you try a Mexican cheese let me know.
The crust is easy to roll out on parchment paper. Make sure you poke holes in the crust to add even cooking and to prevent huge puffy bubbles.
The naked crust cooks and browns quickly in a 425 degree oven for 12 minutes before you add the toppings. Make sure all meats are fully cooked and the vegetables are thinly sliced because the pizza crust goes back in the oven for a scant 5 minutes to heat the toppings.
Choose flavorful toppings and cut into thin slices. I used arugula, onion, sun dried tomatoes, bacon and olives on my Easy Low Carb FatHead Pizza crust. Try bell pepper, mushrooms, jalapeño, or cooked chorizo for a Mexican twist.
Special diets:
Low carb, Keto diets? This is your pizza fix without bread.
Gluten free? Yes
Paleo, sorry cheese isn’t allowed. Try a cauliflower pizza crust instead.
Weight Watchers? Sure. You will use a lot of points to eat this high fat pizza but it is so rich that one piece would be satisfying. Serve it with a huge low calorie green salad. It’s no worse than high carb,high fat pizza on regular crust. This is just all toppings.
Vegetarian? Skip the bacon, it isn’t necessary.
Easy Low Carb FatHead Pizza, Arugula, Bacon, and Sun Dried Tomatoes
An easy low carb, Keto diet, gluten free pizza crust made with mozzerella, cream cheese and almond flour with Italian spices, arugula, bacon and sun dried tomatoes. On the table in 30 minutes.
- 1 Cup Shredded mozzarella cheese
- 2 Ounces Cream cheese
- 1/4 Cup Almond flour (May substitute coconut flour)
- 1 Tablespoon Italian seasoning
- 2 Teaspoons Garlic powder
Toppings
- 1 Cup Fresh arugula
- 1/2 Cup Thinly slices onions
- 1/4 Cup Sliced olives
- 1/4 Cup Sun dried tomatoes packed in oil
- 2 Slice, Bacon, crumbled
- Preheat oven to 425 F degrees. Combine cheeses, spices and egg in a food processor until a sticky dough forms. If you mix the crust by hand, microwave the cheeses for 20-30 seconds until softened and warm and then mix egg and spices into cheese until combined. This takes a few minutes before the egg will mix into the cheese.
Roll dough between two sheets of parchment paper to desired thickness. Remove top parchment sheet and use a fork to poke multiple overlapping holes.
Transfer the parchment paper with the prepared crust to a baking sheet. Bake for 12 minutes or until browned.
Arrange toppings over crust, meats must be fully cooked. Return to oven for 5-7 minutes until toppings are hot.
Pin it for later
Check out my Low Carb Pinterest Board
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What's for dinner, Doc? 