Greetings, fellow Fat Heads.

A few weeks ago, The Oldest Son found a great low-carb pizza recipe.  We already had a couple of recipes, but after this one, I don’t think we’ll be going back.  The other ones we had kept were really good, but we had to eat them with utensils.  With this one, the only way you know you aren’t holding a “real” slice of pizza in your hand is that, as mentioned in his write-up, you get full after a few slices, instead of going into that “I’m stuffed — give me another!” gluten-induced spiral.

He told Tom about it, and Tom suggested he write it up to share with all of you.  I have to say, for a guy who never liked reading or writing for fun, he did a pretty good job.  Be sure to try this at home, kids.


The Older Brother


An odd thing happened for the first time in a long time:

… Leftover pizza!

Part of this is because I rarely eat pizza, but mostly because it is incredibly filling (and healthy), so I highly recommend trying it even if you aren’t suffering from the new obesity disease… I hear that’s going around.

To give credit where it’s due, I am basing this recipe on one I found at  A friend and I then made a couple modifications. Go ahead and buy a few bags of mozzarella — you will be making more of this very soon.

The Crust:

1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet


-put  mozzarella & cream cheese in a medium size  microwaveable bowl

After making some keto recipes, I found it best to cube up the cream cheese before melting with other cheeses

-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)

-Stir in egg &  almond flour

-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)

-Dock (poke rows of holes) with a fork to avoid bubbling

-Sprinkle with garlic salt

-Put in 425 degree oven

-After about 8 minutes, check it and poke holes where any large bubbles may be.

-continue cooking for a total 12-14 min, or until slightly brown on top.

It should look like this:

Here is what I do for the toppings:

[Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meats you add need to be fully cooked.]

Before you begin making your crust, place the sausage on medium-low heat in a cast iron pan. I prefer ground Salciccia sausage—it is similar to Italian sausage. Do not stir too much or you will end up with taco meat consistency. After a few minutes you may need to use a baster to get excess water/grease out, but not too much. You want fully cooked, dime-sized sausages.

Put the sausage in a separate bowl, keeping the grease to sauté your veggies in!

Add a thin layer of pizza sauce, your desired amount of meats, veggies, cheese, and then sprinkle on oregano and basil. I prefer a lot of mozzarella and a handful of cheddar.

This is a double batch which filled up a cookie sheet and five hungry adults. (I would normally space the sausage better, but I was rushing making three at once.)

Although higher in carbs, due to the extra sauce, my next attempt will be my “Achilles heel”: Chicago style (deep dish) pizza.

Hope you enjoy it.  In the meantime…



— The Older Brother’s Oldest Son

546 Responses to “Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza”
  1. […] My daughter and I have tried many low carb pizza recipes. The cream cheese was good but too cheesy and had to eat with a fork, not our idea of pizza. The flax crust was good, but WAY too much flax and my IBS went into overdrive. Oops! So, we discovered by word of mouth the Fat Head pizza crust. It is AMAZING. Here is a link for the recipe, as I did not create it, got it here:… […]

  2. ClamDigger says:

    This looks scrumptious, can’t wait to make it…for which I bought 8 oz cream cheese just two hours ago. Had been making pizza crust with egg, mozzarella, Italine herbs, and nothing else, a recipe I found at SparkPeople. Very tasty but have to eat it with a fork. I hope this recipe becomes my go-to; we haven’t had “normal” pizza for 7 years (low-carbing) but perhaps it can be one of our regulars again. Thanks!

  3. ClamDigger says:

    Oops. Italian.

  4. Anita says:

    We were having a big chef salad with steak, instead of ham, but were “craving” some garlic bread to have with our salad. i made this crust, but put butter and garlic on it. WE LOVED IT!

    It completely filled my bread craving and I know I shall be making this and variations of this every week. Thank you!

    • Laurie Rosen says:

      Making garlic bread out of it? Brilliant! I’ll have to remember this. I’m just getting back to better eating after eating gluten free and high carb junk this month due to school. This pizza is going to save me! 🙂

  5. Melissa Kirk says:

    This recipe is perfect!!! We actually don’t use a microwave but in a small stainless steel sauce pan over very low heat and constant stirring… It comes out perfect! This recipe Lamont’s tastes better the second day and since it’s so filling you will have left overs for the second day! :-)) love it! Thank you!!!!

  6. Judy Cabrero says:

    How many carbs per slice,size?

  7. Jared says:

    Hey love this recipie just wanted to share tht I found adding Italian seasoning to the almond flour it will remove any sweetness from the almond flour makes it taste just like regular pizza crust

  8. Gayla says:

    Wow, this was awesome! Nice and firm, so you can actually hold it like regular pizza. I think next time I make it, I’ll try spraying a top sheet of parchment paper with Pam to cover the crust and roll it out with a rolling pin. Mine only made a 10 x 8 oval. But it was so much better than the cauliflower crust!

    • Gayla says:

      Just made it again, but I didn’t have any cream cheese, so I substituted half & half and a little oil. It worked! I also rolled it with a rolling pin sprayed with Pam. It was not nearly as messy and I got a rounder shape that way.

  9. Bob Niland says:

    We make this often, and since I just referenced it on another blog, let me add here what I mentioned there:

    Pre-grated cheese, including mozzarella, are often treated with natamycin (an anti-fungal) or similar antimicrobials. Check with your microbiome on whether or not this is a super swell idea.

    Grated cheeses often also have flow (anticaking) agents which can represent a wide variety of hazards.

    We usually end up buying the moz by the ball, and grating it during prep. This issue, of course, arises in almost any recipe calling for finely divided ingredients.

    • Jillian says:

      Thank you for your comments Bob. I had the same thought as I believe wood shavings are also added to pre-shredded cheese to keep the shreds separated. I try to always use the least processed products, so your mention of grating a moz ball confirms to me that that is the best way to go.
      Following Gayla’s suggestion I think I would try using full cream with a little non processed oil (olive or coconut), in place of the cream cheese.

      Thanks to both of you.

  10. Kim Mitchell says:

    I absolutely love this pizza! It’s easy to make and tastes delicious! I just need to calculate the net carbs. I got 10 slices from it.

  11. Hi there! Since there are a lot of different almond flours on the market, would you mind suggesting one? Thank you in advance!

  12. Darlene says:

    Delicious my family loved this pizza.

  13. Would this work if I made it ahead and froze or kept it in the fridge until ready to use? I woudld wait until using to add sauce and toppings. Thoughts?

  14. Glenys says:

    Could you use this dough to make a Stromboli or would it fall apart when wrapping up?

  15. Crystal says:

    I am starting KETO and one of my all time favorite foods is pizza! So I am trying out recipies and came across this. I was pleasantly surprised. I almost forgot that it was low-carb. So delicious!

  16. Peter Lefebvre says:

    I probably missed a comment here, but has anyone baked the crust, added toppings, and put it back in the oven, while oven was cooling? Or has anyone baked the crust with the toppings?

    • Judy Conard says:

      Tried it for the first time last night. Prebaked the crust, turned the oven off, put toppings on and put it back in the oven and it turned out perfect!

  17. mike says:


  18. Eve says:

    I have an allergy to almonds. What would be a good sub for the almond flour?

    • Tom Naughton says:

      I haven’t tried anything else.

    • Lindsay says:

      Coconut flour

    • Mike says:

      Assuming you’re okay with other nuts, Macadamia nuts are a great substitute. I blend mine in a Vitamix. More moisture than a flour, but it’s easy to adjust cooking time.

      As to the other suggestion of coconut flour, be careful, that extra fiber can wake you up in the middle of the night if you know what I mean.

      • Jess says:

        Mix it in the vitamix and look good? I am thinking of comarla but with much doubts … I will see if I find more recipes. As for the coconut meal, I use it a lot in the masses, but I did not know about the night problems, I’m going to exchange it for buckwheat. Always learning, thank you!

    • Pat Lottering says:

      I have used sunflower seed flour colour a bit weird but still tasty

    • Carol says:

      Try cashew flour

    • Jenn says:

      Use 1/3 cup coconut flour in place of the 3/4 cup almond flour. Coconut flour absorbs liquid more readily, so you need to reduce the amount. Works like a charm.

  19. Cindy says:

    Is this one serving
    Or does this serve 2 ?

  20. k Marshall says:

    How much cream cheese? Is that 2 tablespoons?

  21. Dianne says:

    I just calculated the carbs per pizza crust (just the crust – none of the toppings that I want on top) and the total is 16.5 net carbs. I do use a kitchen scale to ensure consistency.

    5 grams carbs for 150 grams of freshly grated whole milk low-moisture mozzarella (Trader Joe’s brand), (1.5 cups)

    2 grams carbs for 28 grams of Philly brand cream cheese, (2 Tbsp)

    9 grams carbs for 84 grams fine almond flour (mixed brands since I had to open a new bag)

    0.5 (rounded from 0.38) grams carbs for One Large egg

    0.0 carbs in garlic salt


    I can easily see my toppings of choice – including a sugar-free pizza sauce that I’ve made to go on it- totaling around 10 or 12 carbs. So, one pizza for me can be upwards to 30 grams total. Not great but much, much better than the real thing.

    For light snacks I use the hot cast-iron skillet method for “bar” style pizzas on the Serious Eats website. I just use a low-carb tortilla. They are deliciously thin and crispy but there just isn’t much to them. A person would have to eat a couple to even begin to feel sated.

    I’m just preparing the crust for this pizza at the moment. I’ve not assembled the final product for the final bake. From everyone else’s raves, my husband and I are looking forward to dinner tonight! Saturday pizza with little guilt!

    • Verity says:

      Thank you for converting the volumes to weights! I’m British, so this was very useful information to me.

    • Reni says:

      Oh yes! I love the Serious Eats pan pizza I am going to try this in the castiron pan the way Serious Eats does it – Thanks for the thought!

  22. Melissa Kraynick says:

    This is my making this crust. When I took it out of the oven it wasn’t crispy. Does it take a minute for it to crisp up? Thanks!

  23. Kathy says:

    I put it between two sheets of non stick Renolds foil rolled it to size of cookie sheet.
    Took the top off and let it bake on the bottom. Very easy, no mess.

  24. ruth says:

    Only pizza crust I make! Love it. I substitute all or half the almond flour with protein powder. But by far the most “real” pizza taste and consistency!

  25. Bernadine says:

    I have made this a couple times, doubling the batch to make two pizzas. Tonight we had one with pesto, chicken, spinach, black olives and mozzarella. The other had no sauce, just salami, pepperoni, black olives and mozzarella. Normally I would put more veggies on for hubby, but I was in a rush. It was SOOO good. We bake the crust longer than recommended so it’s not so floppy when the pizza is done, but if you let your pizza cool several minutes the crust does start to firm up as it cools. Also, I have tried both microwave and skillet on low for making the dough. I actually preferred the skillet method. I just sprayed the skillet with coconut oil spray first. Happy eating!

  26. Marie says:

    Ohhhhhhh!! Love it. Great taste and Texture! Thanks!

  27. Analuz says:

    Can I substitute the almond flour fot coconut flour and what would be the conversion?

  28. Terrence says:

    I worked at a pizza restaurant all through high school, and for a few years after. It’s true, you never get tired of pizza. Having been on HF LC for a couple weeks, I was beginning to crave a good pie. This recipe makes a good pie! It’s quick and easy, and is absolutely close enough to actual pizza.

    • Bob Niland says:

      re: It’s true, you never get tired of pizza.

      And looking into why is worthwhile, as Tom did starting at:

      On conventional pizza, the top suspects are:
      ☣ the addictive exorphins of polypeptides from wheat gliadin
      ☣ the leptin-blocking effect of wheat germ agglutinin (WGA)
      ☣ the simple blood sugar swings that provoke craving (wheat being hi-gly, but we can’t rule out the pop & beer too often used to wash it down)

      FatHead Pizza fixes the major problems with conventional pizza (and the problems with commercial gluten-free pizzas, which may omit the wheat toxins, but are still quite provocative of blood glucose).

      FH pizza, by the way, was featured last week on both DietDoctor, and in a subscriber email from Dr. Davis (Wheat Belly).

      I’m separately wondering if Tom needs to take steps to trademark FatHead in the context of food products, to forestall some clueless or conniving pizza firm from selling a product under that name that is materially adverse.

      • Tom Naughton says:

        I still feel pangs of guilt that so many people are calling it Fat Head Pizza. All I did was approve a post written by my nephew Eric. He made some minor modifications to a recipe that originally came from

    • Firebird7478 says:

      Honestly, that hasn’t happened for me. In fact, I tried doing a Carb Night for a month, went to the local pizzeria for two slices of pizza and came away disappointed. I do not miss it.

  29. Berny Heitzman says:

    We like veggie pizza, so i oven roasted the peppers, onions and mushrooms on another sheet pan at the same time the crust was baking. Worked out great! Love this stuff!!!

    • Cheryl says:

      Oh I will have to try that. My favorite pizza from a well known pizza chain was a gourmet veggie pizza, would need to add artichoke to that list. And top with toasted pine nuts and arugula.

  30. Erica says:

    Is it ok to use the almond flour meal or should I use the blanched almond flour?

  31. Ellen says:

    This is hands down the best low carb crust ever just one complaint it is so salty is that the almond flour I didn’t add the garlic salt to it and was still very salty?

  32. Seedsaver says:

    All I can do is say THANK YOU. After losing. 107 pounds in 8 1/2 months and being grain free for over a year….I was starting to lose hope and started craving real junk. This completely satisfied my need to feel “normal” ….so Thank YOU. ( I know that was a little more than just a thanks. )

  33. Firebird7478 says:

    After years of making the crust the traditional way, this weekend I used my new copper plate and cooked the crust on the stove top. It cooked it up quicker. The bottom was a little brown and turning it over was a challenge but it did cut the time down. I added the toppings and put it in the oven to finish it off in the usual manner.

  34. Anna Marouf says:

    I’ve been making this recipe a lot. A helpful tip to make your crust crisp is to lift it (and the parchment paper) up and place it on a raised cooling rack immediately after taking it out of the oven. I also make flatbread out of this recipe to keep on hand at all times.

  35. Joan says:

    This is fabulous pizza. I would rather have this
    thanks to order one.

  36. Ken says:

    I have made this pizza three times and each time the crust sticks to the parchment paper once cooked. How does everyone keep the crust from sticking?

  37. Hazel says:

    Just made this & tasted great but was stuck to parchment paper & had to scrape it up ff. used cheddar instead of mozzarella. Could this be the issue?

    • Janet says:

      Maybe the cheddar is the issue. I just made it with the mozzarella and it did not stick at all. It lifted right off. We cut it on the paper.

  38. Lindy Lou says:

    This is such a wonderful addition to my Keto recipes. I bake mine on a large cookie sheet (usually split the dough in half) and use a silicon mat, the brand I have is Silpat. It never sticks, so is worth the expense.

  39. Toni says:

    I love pizza so much that in college, I decided to eat healthy and my local Dominoes called me because they were wondering if I was ok because they had not heard from me. I’m not kidding. So now I’m doing low carb and was missing my pizza. But this was amazing and I’m so happy that it tastes so awesome. Thank you!!

  40. Alison says:

    Your older brother’s oldest son is a genius. This dough is so versatile!
    I always make a double batch. Half of it I cut into 9 square-ish pieces and split each horizontally when cooled off a bit (I use full fat mozzarella and add 1Tbls. coconut flour). Voila! Super-thin sandwich bread. As a matter of fact, I just finished a bacon cheddar cheeseburger that I DID NOT have to eat with a fork!
    Thanks, Fathead Guy!

  41. Penny says:

    Made this last night as it was pizza night for the rest of the family, usually just close my eyes and ignore! So I was totally amazed with this pizza crust. It is sooo filling, i only ate half of the crust! this morning, warmed up one piece of the left over crust and ate it with my eggs, and for the first time since starting this Keto, I am not craving more after finishing my “allotted” portion. Must be the Almond meal, it so filling and satisfying! Somebody needs to award you a medal!

  42. Ann Z says:

    Any suggestions for substitutions for the almond flour? I am allergic to nuts. What about soy bean nuts?

  43. Janet says:

    Man, this recipe is terrific. I used Red Mill Paleo mix rather than straight almond, and Muir Glen pizza sauce, and otherwise as listed and it was really wonderful! The crust turned beautifully golden, and with good cheese, rich sauce, fragrant basil, well seared sausage, yumm, you might have thought you were at an upscale restaurant specializing in thin crust artisan pizzas. And that crust is easy! I can ruin water! It’s unfailable.

  44. Chris says:

    Excellent! I just made it as a white pizza with fresh basil, olives, blue cheese and mozzarella. It was wonderful but I got full eating the ingredients waiting for things to come together so i am saving it for dinner 🙂

  45. Whitedove says:

    Surprised no one asked about the Salciccia sausage. Where to find. I’m in northern AZ. Not so much Italain foods here. That I miss. Was from Boston and New York. Thks. Love pizza

  46. Joanne says:

    Delish! Just enjoyed my pizza with a little chopped onion, chopped chestnut mushrooms, ham and cheese….. best low carb pizza base so far! 🙂

  47. Amy says:

    This was awesome! My kids said “Momma you make the best homemade pizza ever!!”Thank you!

  48. Joseph says:

    This is amazing. I doubled it and added an extra egg. Mixed in some garlic, oregano, parsley, and basil to the crust. Used garlic butter and Parmesan in place of pizza sauce then used thick cut pepperoni and diced some tomato. was absolutely delicious.

  49. Marta says:

    What would be the substitution for almond flour due to nut allergy? No allergies to seeds.
    Thank you

  50. Angela says:

    Recipe Notes
    Fat Head pastry can also be made by replacing the 85g / 3oz / 3/4cup almond meal/flour with 1/4 cup (4 tbsp) coconut flour.

    • The Older Brother says:

      Just want to keep in mind that you’re ditching the gluten either way, but there’s more carbs in the coconut flour compared to the almond.

Leave a Reply