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Family Size Fathead Pizza (regular or BBQ) Using pizza kits!

February 22, 2019 By satisfyingeats 9 Comments

The ultimate pizza!

Well, it’ Friday and for some, that means pizza! I have made MANY grain-free and low-carb dough-re-me pizzas over the last 7 years. Some just with MEAT, some on a grain-free crust/flatbread and others almost like a casserole but this pizza recipe is the closest to real pizza I have ever had! Don’t fool around with even the cauliflower crust, this recipe is SO MUCH easier and delicious!

I can’t take credit for the recipe though. Fathead pizzas have been around for about 6 years. It was created by Tom Naughton in 2013. Tom, I don’t know you but you are a GENIUS!

The dough of the pizza consist of basically mozzarella cheese, cream cheese, eggs and almond flour. The rest is just lagniappe. The dough is so stretchy and pliable, just like real gluten pizza is.

I modified Tom’s recipe and made it a bit bigger, this recipe will make a 12″ pizza! This recipe is SO simple and delicious, I can’t wait for you to fool your friend and family! 🙂

Of course, this recipe contains dairy. That is what gives this dough it’s structure. If you are looking for a great dairy-free pizza crust, give this on a try. My dairy-free son LOVES it. I do purchase dairy-free cheese and add just a little bit on top. I keep the cheese in the freezer since I don’t use much.

Get the Wheat-Free Market Chicken Pizza Crust recipe HERE.

This recipe is a great way to get the kids in the kitchen helping!

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Stay tuned next week for my Mini Apple Pie recipe! The crust is a modified version of the crust recipe below and it’s delicious! This recipe will surely get you lots of friends! 🙂
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Family Size Fathead Pizza (Regular or BBQ)

After you try this low-carb pizza crust, you will be hooked! This 12″ crust makes 8 large slices with just 3 net carbs each slice (crust only)!
5 from 2 votes
Print Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, pizza
Cuisine Italian
Servings 8 Slices

Ingredients
  

  • 8 ounces mozzarella cheese shredded (2 cups)
  • 2 ounces cream cheese
  • 1 large egg
  • 1 cup almond flour
  • 1 tablepsoon extra virgin olive oil
  • 1/4 teaspoon salt

Toppings

  • 3/4 cup marinara sauce or BBQ sauce
  • 1/2 pound cooked Italian Sausage
  • Pepperoni Slices
  • Pineapple tidbits

Instructions
 

  • Preheat oven to 425 degrees F. Line a cookie sheet with parchment and set aside.
  • In a medium microwave safe bowl, microwave the mozzarella cheese and cream cheese, 30 seconds at a time until soft. 
  • Add egg and almond flour and stir.
  • Microwave for another 15-20 seconds and then stir again until dough forms and all ingredients have been incorporated.
  • Place dough on lined cookie sheet and pour olive oil on dough and hands and press out into a 12 inch circle. Makes sure dough is even in thickness.
  • Sprinkle crust with salt.
  • Bake for 10-12 minutes or just until crust starts to brown.
  • Remove from oven and top with marinara (or BBQ) sauce, and other favorite pizza toppings. 
  • Return pizza to oven for 8-10 minutes or until the cheese begins to melt and the edges of the crust brown.
  • To prevent sweating, transfer pizza to cooling rack or slice and serve.
Keyword fathead, pizza
Melissa of Satisfying Eats

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Related

Filed Under: Main Dishes Tagged With: cheese, fathead, Pizza

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

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Comments

  1. Beth says

    February 22, 2019 at 7:36 pm

    5 stars
    This sounds like a winner for sure!
    One question: Can you suggest an alternative for microwaving? We do not have one (it broke and we never replaced it).
    Thanks and keep the fantastic recipes coming 🙂

    Reply
    • satisfyingeats says

      February 22, 2019 at 7:40 pm

      Thank you Beth for sending me a message. Yes, I meant to add this to the post. You can melt the mozzarella and cream cheese on top of the stove over low heat. Hope you enjoy!

      Reply
      • Beth says

        February 22, 2019 at 7:41 pm

        5 stars
        Thank you for the fast reply and the details.
        I will give this a try over the weekend. 🙂

        Reply
  2. SG says

    March 13, 2019 at 4:46 am

    I’m a little unsure how to make this dairy free? Do you mean buy dairy free cheese and cream cheese? Do they work the same in recipes? Thanks!

    Reply
    • satisfyingeats says

      March 13, 2019 at 3:28 pm

      This recipe probably cannot be modified to be dairy free. I linked to a recipe that can be found on Wheat-free Market’s website. It is a cheese free pizza crust that I make for my son. I hope this helps.

      Reply
      • SG says

        March 16, 2019 at 5:18 pm

        Oh, ok. I just double-checked and there isn’t a link. I’d be interested though because my youngest has a hard time with dairy.

        Reply
        • satisfyingeats says

          March 18, 2019 at 6:12 pm

          It is there. It’s a hyperlink that says “here”. The link Will take you to a wheat free market recipe that uses their pizza crust mix. I hope this helps.

          Reply
  3. June says

    March 28, 2019 at 8:00 pm

    Melissa, this pizza looks delicious! Do you think it would work with a flax egg?

    Good luck with your Amazon store!

    Reply
    • satisfyingeats says

      March 28, 2019 at 8:14 pm

      Hi June, no guarantees but I think it may work. Maybe half the recipe or even quarter it and give it a try. That way you don’t waste ingredients if it doesn’t work. Please keep me posted!

      Reply

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