Oh my goodness! My keto life is now complete!
I was skeptical at first when I saw everyone posting about their “fathead” pizzas. Having lived in Buffalo, NY for quite a while, my expectations for pizza are pretty high up there. So believe me, when I tell you that this “fathead” keto pizza is the answer to all of your problems, my low-carb junkies.
The crust is made with shredded mozzarella cheese (I also added in some colby jack cheese, cause why not?), almond flour, an egg, and cream cheese. You pre-bake the crust in the oven before adding toppings until it’s slightly brown. Add your toppings, and bake for another 8 minutes and you have pizza!
I also made my own pizza sauce because, as some of you know, store-bought has a lot of added sugar and a lot of carbs. Plus, it is so easy to make! I used my little food processor to blend a jar of canned, peeled tomatoes, added some fresh basil and parsley from my “garden”, and sprinkled in some pink himalayan salt, and garlic powder. That’s it! No added sugar and super low in carbs! Plus, I have leftover now in my fridge that I can use as spaghetti sauce!
I do think I needed to make my crust slightly thicker. It ended up being too thin to really hold up the toppings well. Next time, I’ll double the crust recipe so it actually fits my pizza pan and holds up better.
I kind of guestimated total number of carbs for two slices to be around 6 grams. The crust itself has 5 per two slices, so with the tomato sauce and the toppings, I figured 6. That will probably change if I double the crust recipe and depending on the toppings I use. But, two slices was definitely enough to fill me up!
The best part of all of this is that Ace approves! He had two slices to begin with and went back for seconds!
I tried this recipe on Pinterest and tweeked it a bit to work for me.
The main takeaway: You have got to try this!