Keto Stuffed Crust Fathead Pizza
A low carb pizza recipe that will cure that pizza craving for anyone on a keto diet!
Servings Prep Time
8slices 10minutes
Cook Time Passive Time
12-16minutes 8minutes
Servings Prep Time
8slices 10minutes
Cook Time Passive Time
12-16minutes 8minutes
Stuffed Fathead Dough Recipe
  • 1.5cups mozzarellalow moisture
  • 1ounce cream cheese
  • 1 egg
  • 3/4cup blanched almond flour
  • 1tsp italian seasoning
  • 2 mozzarella cheese sticks
Pizza Toppings
  • 1/4cup pizza sauce
  • 1cup mozzarella
  • 15 pepperonis
  • 1cup ground turkey, crumbled
  • 2tbs fresh basil, chopped
  1. Measure into a medium bowl the mozzarella, cream cheese, almond flour, and italian seasoning. Mix together well and microwave for 1 minute. Stir, and microwave for 30 more seconds. This is enough for my microwave, but everyones is different so microwave in 30 second intervals until your dough becomes pliable.
  2. Whisk an egg into a small bowl, then pour into the dough mixture. With the back of a large spoon, fold and smoosh until the egg is incorporated (note: you may need to add a tiny bit more flour).
  3. Spray a sheet of parchment paper and your hands with olive oil. Turn the dough out onto the parchment paper and knead it a few times, making sure everything is mixed together well.
  4. Roll dough into a ball and place in the middle of the parchment paper. Lay another sheet of paper on top, and roll with a rolling pin into a circle shape, leaving the edges a little thicker.
  5. Once you have reached your desired size, remove the top paper. Take two cheese sticks and cut them length wise, repeat. Take the cheese sticks and lay them in a circle shape around the perimeter of your pizza. Fold the crust back over the cheese sticks and pinch to make sure it is sealed.
  6. With a fork, poke rows of small holes in the crust to prevent air bubbles from forming. Slide that bad boy onto a baking sheet or pizza stone and bake in a preheated 425 degree oven for 8 minutes.
For the ‘sausage’
  1. Take a half pound of ground turkey and throw it into a preheated cast iron skillet (or whatever you’re working with). Season with pink salt, black pepper, crushed red pepper, cayenne pepper, sage, and cumin to taste. Cook until no longer pink.
For the toppings
  1. Once dough has finished cooking, inspect it to ensure there are no air bubbles. If there are, simply poke them with a fork again and smooth down. Also, inspect the edges to make sure the dough is still sealed around the cheese sticks.
  2. Take 1/4 cup of whatever pizza sauce you’re using and spread it evenly around the pizza. Sprinkle the cup of mozzarella cheese on top of that.
  3. Count out 15 pepperonis and spread them around evenly on the pizza, and sprinkle the sausage on top of that, followed by the chopped basil.
  4. This next step is optional, but I like to pretend I’m fancy by sprinkling just a tiny bit more cheese on top at the end, just to have little melty cheese bits on top of my pepperoni.
  5. Put the pizza back into the oven for another 4-6 minutes, just long enough to warm up all the toppings and melt the cheese. Enjoy!
Recipe Notes

According to my Carb Manager app, the macros for this recipe are as follows: Net Carb: 3g Fat: 19g  Protein: 17g  Calories: 254 This is for one serving, assuming 8 total servings. I would advise you to calculate the macros with whatever ingredients you are using. Psst: If you enjoyed this stuffed crust fat head keto pizza, don’t be stingy! Share it with your friends 🙂