Tasty Keto Pizza With Homemade Sauce

Introduction

This keto pizza is built on fat head dough: melted mozzarella and almond flour worked together into a dough you can press out into a circle. It bakes into a sturdy crust, so you can pick up a slice without the tip flopping over.

There is a good amount of parmesan in the dough too, which gives the crust real flavor of its own instead of leaving all the work to the toppings. And the sauce is homemade, stirred together from tomato paste in about two minutes while the crust is in the oven.

If you want a faster version, our Keto Pizza Chaffle makes a personal-sized crust in a waffle maker in about five minutes. This one takes closer to forty, and it makes an actual pizza you can cut into slices.

What Makes This Crust Different

Fat head dough at its most basic is mozzarella, almond flour and egg, and that version leans on the toppings to supply the flavor.

This one seasons the crust itself. There is three-quarters of a cup of grated parmesan in the dough, which is a lot to put in a crust, and it is in there for taste rather than structure — parmesan is sharper and saltier than the mozzarella it sits alongside. The Italian seasoning and oregano go into the dough as well as the sauce, so the base has its own flavor instead of being a neutral platform.

There is also a quarter teaspoon of xanthan gum, which is easy to dismiss as a rounding error. Almond flour has no gluten in it, and the xanthan gum is the binder standing in — worth keeping in when you are pressing the dough out and moving it.

How to Make the Dough

The recipe card below has the steps in order, but the order is doing more work than it looks like, so it’s worth knowing why before you start.

It starts with the mozzarella, melted on its own in fifteen-to-twenty-second bursts until it is fully melted. The almond flour goes in while the cheese is still hot and pliable, and that’s the moment two ingredients turn into a dough rather than a bowl of cheese with flour on it.

The eggs, parmesan and seasonings come after that. If the cheese came out of the microwave molten, though, give it a moment first — eggs going into very hot cheese is how you end up with scrambled egg running through your dough.

When it’s time to shape it, put the dough on your lined pizza stone or pan and lay a sheet of plastic wrap over the top before you press it out. It’s sticky, and bare-handed it will fight you the whole way; through the plastic wrap it flattens out easily, and the wrap peels straight off afterwards.

And don’t skip the first bake. The crust goes into the oven on its own for twelve to fifteen minutes at 350°F, until it’s lightly browned, before anything goes on it. The toppings only need about ten minutes, so a crust that starts out raw just doesn’t get long enough.

The Homemade Sauce

The sauce starts from tomato paste rather than a jar, which is why it takes two minutes: paste is already concentrated, so there is nothing to cook down. What keeps the carbohydrate low is not the paste itself — it is more concentrated than passata, not less — but how little of it the recipe uses.

Two tablespoons of paste, a clove of garlic, oregano, Italian seasoning, a teaspoon of olive oil and salt, stirred together cold. It is not cooked separately — it goes onto the crust and cooks during the second bake.

Make it while the crust is in the oven and the whole thing costs you no extra time.

If you would rather buy it, Rao’s Homemade is the jarred sauce we keep going back to, and it is low enough in carbs to work here.

Helpful Tools You Might Need

• A pizza stone — we love using ours. It makes it easier to shape a large circular pizza than a sheet pan does.
• A pizza cutter — don’t be like me and use a knife. Handy to own.
• A glass bowl — personal preference, but glass is what we reach for to melt the cheese in the microwave.

Toppings

Our favorite is extra cheese, so the recipe as written is cheddar, mozzarella and a little parmesan and nothing else.

Add what you like from there. The thing to watch is water — mushrooms, peppers and spinach all release liquid as they bake. If you are loading it with vegetables, cook them off in a pan first.

Storing and Reheating

Keep leftover slices in an airtight container in the refrigerator.

A dry skillet over medium heat with a lid on is the one that works best — three or four minutes puts heat under the base while the lid melts the cheese back. A hot oven or an air fryer at around 350°F does the same job more slowly. The microwave warms the cheese through but leaves the base soft, so it is the wrong tool if you want the crust back. Whichever you use, heat it to 165°F.

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Enjoy!

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