Keto Pepperoni Pizza with Fathead Crust
This pizza has saved more than a few Friday nights in our home. Cheesy, chewy, and crisped to perfection—it’s hard to believe it’s keto! With a rich, golden fathead crust and all the pepperoni you love, this recipe delivers classic pizzeria flavor without the carbs. It’s comfort food that fits your goals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dinner
Ingredients
Crust:
2 tsp yeast
2 tbsp warm water
2½ cups shredded part-skim mozzarella cheese
1 large egg, lightly beaten
1 cup almond flour
1 tsp xanthan gum
⅛ tsp salt
Toppings:
¼ cup no-sugar-added pizza sauce (e.g., Rao’s)
½ cup shredded mozzarella (remaining from crust)
2 oz sliced pepperoni
Pinch red pepper flakes (optional)
Instructions
Preheat oven to 400°F.
In a small bowl, dissolve yeast in warm water and let sit 5 minutes.
In a microwave-safe bowl, melt 2½ cups mozzarella until stretchy (about 1 minute).
Mix in almond flour, xanthan gum, salt, egg, and yeast mixture until dough forms.
Roll out between parchment to ¼-inch thick. Bake 8–10 minutes until lightly golden.
Spread sauce over crust, top with remaining cheese and pepperoni.
Return to oven for 5–7 minutes until bubbly and golden.
Sprinkle with red pepper flakes if desired. Slice and serve.
Nutrition
- Calories: 350
- Sodium: 520mg
- Fat: 26g
- Carbohydrates: 4g
- Protein: 20g