Completely Keto Nicoise Fathead Pizza

In a quaint seaside town, where the Mediterranean breeze mingles with the scent of fresh herbs and the ocean’s salt, a local keto pizzeria stood as a beacon for culinary adventurers and health-conscious foodies alike. The pizzeria, renowned for its innovative approach to traditional Italian cuisine, was run by a chef with a passion for the keto lifestyle and a deep love for the flavors of the Mediterranean. This chef, inspired by the classic Nicoise salad and the beloved Italian pizza, decided to merge these two culinary worlds into a single, harmonious dish: the Completely Keto Nicoise Fathead Pizza.

The journey to create this unique pizza began with the dough, the foundation of any great pizza. The chef sought to craft a crust that was not only low in carbs but also deliciously satisfying, capturing the essence of traditional pizza without straying from keto principles. The solution came in the form of the fathead dough, a blend of shredded mozzarella cheese, almond meal, cream cheese, and an egg. Seasoned with a pinch of Himalayan salt, dried basil, and garlic powder, the dough promised to be a flavorful base upon which the Nicoise-inspired toppings could shine.

For the topping, the chef chose ingredients that paid homage to the Nicoise salad, ensuring that each bite of the pizza would evoke the fresh, vibrant flavors of the Mediterranean. Solid white tuna, a staple of the Nicoise salad, was selected for its rich texture and savory taste, offering a nod to the seaside roots of both dishes. Green olives, with their briny depth, and sliced tomatoes, bursting with sweetness and acidity, were added to bring contrast and brightness. Optional shredded onions were offered to those who desired an extra layer of flavor, their sharpness complementing the milder ingredients.

The pizza was then generously topped with a blend of cheddar and mozzarella cheeses, melting into a golden blanket that enveloped the toppings in a rich, gooey embrace. Once baked to perfection, the pizza was garnished with crushed red pepper, adding a hint of heat that sparked against the creamy and savory backdrop.

This Completely Keto Nicoise Fathead Pizza became more than just a meal; it was a testament to the chef’s creativity, a bridge between the rustic charm of Italian pizzerias and the elegant simplicity of Mediterranean cuisine. For the patrons of the pizzeria, it was an invitation to embark on a culinary journey that defied expectations, proving that the keto lifestyle could offer delights that rival the most indulgent of traditional dishes.

In this small seaside town, the pizzeria became a destination for those seeking to indulge their taste buds while honoring their health, where every slice of Nicoise Fathead Pizza was a celebration of innovation, tradition, and the boundless possibilities of keto cooking.


Harlan Kilstein’s Completely Keto Nicoise Fathead Pizza

Course: Main Course
Cuisine: American
Servings: 12
Calories: 102 kcal



  • 1 3/4 cups pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
  • 3/4 cup almond meal/flour
  • 2 tbsp cream cheese
  • 1 egg
  • pinch Himalayan salt to taste
  • ½ tsp of dried basil and garlic powder


  • Shredded Cheese – Cheddar and/or Mozzarella
  • 1 Can solid white tuna
  • Green black or kalamata olives cut in half
  • Sliced tomato
  • Onions shredded into small bits optional


  • Crushed red pepper or whatever spice you enjoy !


  1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese and stir.
  2. Microwave on HIGH for 1 minute. Stir again. Then microwave on HIGH for another 30 seconds.
  3. Add the egg, salt, basil , garlic and any other flavorings you choose and mix gently.
  4. Place in between 2 greased pieces of baking parchment/paper and roll into a circular pizza shape.
  5. Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
  6. Make fork holes all over the pizza base to ensure it cooks evenly.
  7. Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone.
  8. Bake at 425F for exactly 12 minutes or until brown. Don’t burn it.
  9. Once cooked, remove from the oven and spread the tomato sauce evenly as close to the edges as possible to prevent burning and add all of the toppings. Put it back in the oven for 5-10 minutes.

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03/18/2024 12:22 am GMT
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03/19/2024 01:12 am GMT
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03/18/2024 03:52 am GMT
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