Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza

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 cookyscreations.blogspot.com.  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

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746 thoughts on “Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza

  1. Taz N me

    First People stop being so rude and putting others down because of… We are all human and everyone has what they have. If you don’t know something or how to do without a particular thing; you don’t have to put others down. Think back to when you Moma or Grandma cooked; how did they do it. Improvise is the word now.

    I want to thank you for the pizza idea for breakfast. I use this type of crust for regular pizza as well. Never thought about breakfast. I will cut in half as no one would eat.

  2. B Kent

    Yummy!!! The best tasting pizza crust! Also, we found that if we use the almond flour, mozzarella, cream cheese, and egg and then roll these into 4 balls like bagels or buns, then sprinkle with “everything but the bagel seasoning” before baking, you will be hooked! Really, it makes the best bagels or hamburger buns! Thanks for the recipe and detailed breakdown of how to do it.

  3. Gladys St John

    I just made it…DELICIOUS! I added carnitas, peppers, black olives, mushrooms. My husband was over the moon! He wanted to go to a restaurant and I asked him to wait and prepared this, he loved it! Thank you!!

  4. Pamela J White

    Hubby has type 2 Diabetes, he can now have pizza (HE IS ITALIAN) I can not thank you enough for this recipe. ❤

  5. KimiG

    Have you made batches to freeze ahead? I thought I might try it and roll out the dough and lay it flat to freeze

    1. Amy

      I make a full batch and split in half. Roll out half to make a thinner crust and save and freeze the other half. It thaws fine and is easy to handle. I flatten it a bit before freezing.

  6. Kate

    Just started keto about 3 weeks ago, and got around to trying a keto pizza tonight. I made a nice spinach and mushroom pizza with some shaved parmesan in addition to the obligatory mozzarella on top. OMG- to die for! It doesn’t taste exactly like an Italian thin crust to me because I do notice the difference between the cheese and the wheat and I gotta say, I like the cheese better. This crust totally rocks, it’s easy to make (I thought it would be hard, but it’s not at all), and I don’t feel all bloated and gross like I do when I eat regular pizza crust. I will be making this again and again, and I’m wondering what other goodies I can make with this dough. Thank you!

  7. Barb

    I am missing how long you cook the prepared pizza in the oven. Is the temp 425? Also , do you add water to doughf if it is too dry?

  8. Paula Roberts

    Do you have the macros for this recipe? I’m on a really low carb intake and I would like to know how to fit it into my diet every now and then

  9. Heidi

    This recipe is a life-saver! I make it into 8 little rounds to use for sandwiches, hamburger buns, avocado toast or whatever I’m craving. I’ve cooled the little rounds hanging down from the handle of a wooden spoon for little taco shells. I have no words to express my thanks. This journey isn’t easy, but you helped make it so. Thank you!

  10. John

    I tried this and I ended up with slop in the mixing bowl, added a handful more of almond flour, but it was still a slop.
    Undeterred I carried on and spread it out on a baking tray on baking paper with a spatula, couldn’t dock it as it was too sloppy. So into the oven it went. I kept an eye on it and when I noticed the slop looking drier and in some places had started to rise, I brought it out and could dock it succesfully, back in the oven to finish off baking. BOOM it worked out in the end.
    Notes I didn’t use ready grated mozzarella as it has potato starch in it to stop it clumping and to me ruins the taste of any cheese. I used the mozzarella ball that comes in brine.
    Im intending to modify slightly with some added psyillum husk in the hope that it will be a little less “short”.

    many thanks.

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