Version of Fathead Pizza

In a small, vibrant city known for its health-conscious community and a burgeoning food scene that catered to all kinds of dietary preferences, there lived a passionate home chef named Alex. Alex, who had recently embarked on a ketogenic lifestyle, found himself missing the comforting embrace of a classic pizza. The city boasted an array of pizza joints, from traditional wood-fired pizzerias to innovative gourmet kitchens, yet Alex yearned for a version that would align with his new dietary guidelines without compromising on taste. This desire sparked a culinary journey that led to the creation of the Fathead Pizza—a keto-friendly masterpiece that soon became the talk of the town.

Alex began experimenting in his kitchen, drawing inspiration from the keto community’s innovative use of alternative flours and healthy fats. The foundation of his Fathead Pizza was a blend of pre-shredded mozzarella and almond meal/flour, creating a dough that promised a satisfying crunch and a delightful chew reminiscent of traditional pizza bases. To this, he added cream cheese and an egg, which not only bound the dough together but also imparted a richness that elevated the pizza to new heights.

A pinch of Himalayan salt, along with dried basil and garlic powder, was mixed into the dough, infusing it with the aromatic herbs and seasonings that are the hallmark of a great pizza. Alex meticulously rolled out the dough, careful to achieve the perfect thickness that would hold the toppings without becoming soggy.

Upon baking, the Fathead Pizza emerged from the oven as a golden, fragrant testament to Alex’s culinary creativity and his commitment to his keto lifestyle. He topped it with his favorite low-carb ingredients, transforming each slice into a celebration of flavors that delighted both keto dieters and pizza lovers alike.

Word of Alex’s Fathead Pizza spread quickly, inspiring others in his community to explore the possibilities of keto cooking. His kitchen became a place of gathering, where friends and family came together to enjoy a slice of pizza that was both nourishing and indulgent. Through his Fathead Pizza, Alex not only found a way to satisfy his own cravings but also contributed to the culinary diversity of his city, proving that with a bit of ingenuity, even the most traditional dishes could be reimagined to suit any lifestyle.

Harlan Kilstein’s Version of Fathead Pizza

Course: Snack
Cuisine: American
Servings: 12
Calories: 82 kcal


  • 3/4 cups Cheese 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 dried basil of
  • ½ tsp garlic powder


  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 any toppings of your choice. Put it back in the oven for 5 minutes.

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