Fat Head Pizza with Pepperoni & Jalapeños

4.2 stars, average of 28 ratings
By Martina SlajerovaPrint recipe33

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Pepperoni and jalapeños are some of the most popular pizza toppings and taste amazing on this thin-crust mozzarella dough base. This is an all-time favourite based on the original Low-Carb Mozzarella Pizza Crust, also called the "fat head pizza" by Tom Naughton. If you prefer an equally delicious veggie pizza, check out my Fat Head Pizza with Mozzarella, Tomato & Rocket.

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Hands-onOverall

Nutritional values (per 2 slices, 1/4 pizza)

5.7 grams 2.6 grams 29.6 grams 41.4 grams 14.7 grams 510 calories
Total Carbs8.3grams
Fiber2.6grams
Net Carbs5.7grams
Protein29.6grams
Fat41.4grams
of which Saturated14.7grams
Calories510kcal
Magnesium86mg (22% RDA)
Potassium360mg (18% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (23%), fat (73%)

Ingredients (makes 4 servings)

Fat Head Pizza Base:
  • 1 1/2 cups grated mozzarella cheese (170 g/ 6 oz)
  • 2 tbsp cream cheese (56 g/ 2 oz)
  • 1 large egg
  • 1/2 tsp salt
  • 3/4 cup + 1 tbsp almond flour (85 g/ 3 oz)
  • extra virgin olive oil for flattening the dough
Topping:
  • 1/4 cup sugar-free Marinara sauce (60 g/ 2 oz)
  • 1/2 cup grated mozzarella cheese (58 g/ 2 oz)
  • 1/3 cup grated parmesan cheese (30 g/ 1 oz)
  • 3 oz pepperoni (85 g)
  • 2 jalapeno peppers, sliced (28 g/ 1 oz)
  • fresh basil
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Instructions

  1. Start by making the pizza crust. Place the grated mozzarella cheese into a bowl and add the cream cheese. Microwave on high for 1 minute. Mix with a spatula and microwave on high for another 30 seconds. Mix again. Fat Head Pizza with Pepperoni & Jalapeños
  2. Add the egg and combine well. Add salt, almond flour and mix until well combined. Fat Head Pizza with Pepperoni & Jalapeños
  3. Place the dough on a heatproof baking mat and use your hands to flatten ... Fat Head Pizza with Pepperoni & Jalapeños
  4. ... until 1/4 - 1/2 inch (1/2 - 1 cm) thick. Spray some olive oil on your hands to prevent the dough from sticking. Alternatively, you can use a piece of parchment paper on top and roll the dough out until thin. Dock the dough with a fork and bake in the oven preheated to 220 °C/ 425 °F for 12-15 minutes. Fat Head Pizza with Pepperoni & Jalapeños
  5. Remove from the oven and spread the marinara sauce on top. Fat Head Pizza with Pepperoni & Jalapeños
  6. Add grated mozzarella and Parmesan cheese and top with pepperoni slices (2 at a time) and sliced jalapeño peppers. Place back in the oven for 5 minutes. Fat Head Pizza with Pepperoni & Jalapeños
  7. Remove from the oven and top with fresh basil. Slice and serve hot or cold. Fat Head Pizza with Pepperoni & Jalapeños Enjoy! Fat Head Pizza with Pepperoni & Jalapeños

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By Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (33)

I made the Pizza base with coconut flour, according to your guidelines, and I made your Marinara Sauce recipe....it was all perfect, and delicious. I will freeze the sauce and the next one (which will be soon) will be even quicker and easier! Oh yes, it is very filling...normally 1/4 of a Pizza wouldn’t touch the sides, but that was allI could manage of this! Very good. Thank you!

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Thank you for your lovely feedback, I'm glad you enjoyed! ❤

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How many calories per serving?

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Hi Amy, it's listed as "kcal".

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This dough just rocks!!! Love you forever!!!

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Hands down the best low carb pizza I've ever had. Goodbye Cauliflower pizza.. wow, what a crust! (flipped it before topping it as I read as a hack and yup, it worked great.
Can't wait to make it again. Well done!

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Thank you Greg!

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I made this today , it was so yummy . Thanks for the recipe

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I made this awesome recipe tonight. For some reason it was a little soggy in the middle. But still tasted great. I'm 6 weeks into the keto diet and have lost 17 lbs thanks to people like you who make amazing recipes like this. I will continue on this path and plan on losing another 30 lbs. Thank you for all the hard work. It makes this lifestyle so much easier.

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Well done Levi and thank you for your kind words!

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Wow!! What an awesome recipe!!! This is so simple to make and absolutely delicious! Thank you so much!
(I didn't have a rolling pin so I put the dough in between two pieces of parchment paper and rolled it out with a cup)

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Thank you Mollie, I'm glad you liked it!

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Just tried it and... Well my results are terrible. I didn't have a baking mat and tried using foil instead. I didn't use any nonstick spray or coating before flattening the dough out so everything stuck to the foil. I'm not familiar with using a baking mat and was unaware of how important it is to following this recipe and directions. I guess it's time to invest in more kitchen tools

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Hi James, you could try heavy-duty parchment paper. I use it all the time and it's fantastic - no sticking at all. It has aluminium foil on the other side which makes it very strong and non-stick.

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Wow! This was the first keto meal I tried, and I am hooked! Fantastic!!!

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Thank you Andrew!

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This looks really good and really easy.  I don't have cream cheese in my fridge but I have everything else, so I am going to try it with whole milk ricotta instead (similar fat and consistency), so we'll see how that works.  I'm sure it will be just as good.
Thanks for this recipe.

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I think it should work but I haven't tried it. Let me know if you do 😊

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Could you make this without using a microwave? I don't own one. 😊

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I think you could melt the cheese in a regular oven while you are preheating it to bake the pizza 😊

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I stumbled upon this site sincej was looking just for the crust and couldn't fun my original one.
I must admit it was my first time making day head and it was so amazing. Best low carb thing I've tried yet.
Now I didn't use suggested toppings. My base was burascetta, than I added feta and grilled chicken. When I baked that for 5 min I than added fresh basil.
So amazing

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Thank you! 😊

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How long can this pizza be kept? Should it be stored in a fridge or at  room temperature?
Thank you =)

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After it cools down, store it in the fridge in an airtight container for up to 3 days 😊

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This looks wonderful! Do you think grated semi-hard goat cheese would work in place of the mozzarella?  I have used grated goat cheese on top of pizza before, but not sure how it would work in the crust.  TIA

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Yes, it definitely would, I've tried it with hard goat cheese before and worked perfectly! 😊

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Thank you so much for sharing this recipe. I made this today and my husband was so impressed. We both can't believe how amazing this crust is. This is certainly the best keto recipe ever!

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Thank you! 😊

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Oh my word! I have been wanting pizza and this was such a good recipe. It worked out great--tasty and super filling.
Do you think adding some ground flax seed to the crust might help crisp it more? I'd like to add a little more fiber to the recipe.
Thanks for the great video. I am excited to see more of them.

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Some people flip it in the oven half way through to better crisp it up so that should work. I haven't tried flax but Janice listed a recipe in the comment below if you want to give it a try 😊

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Hi Martina
I wanted to share how I modified this crust recipe given I did not have cream cheese in the house and was not interested in running to the grocery store.
I made this crust with the following for a single pizza crust, which I then cut into 4 slices.
Ingredients:
180 g Kraft Mozzarella cheese, grated
2 eggs
1/4 cup ground flaxseed meal
2 tablespoons Great Lakes Gelatin Collagen Hydrolysate
I combined it all and flattened it out onto a parchment lined pizza pan and baked it at 450 F for 10 minutes before removing it from the oven and topping it. I then put it back in the oven for a further 7-10 min to get the topping cooked and browned to my liking.
I liked that deeper flavour that the flax contributed to the crust and the texture had a nice chewiness.
Thanks

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Thank you for sharing Janice, I'll have to try that! Just to confirm, there is no almond flour?

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Hi , That is correct--no almond flour.

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