Fat head pizza is famous in the low carb world. If you miss pizza since going low carb, then Fat Head Pizza is for you. It is grain free, gluten free, low carb and incredibly filling. The base is made from cheese, cream cheese, an egg and ground almonds/almond flour – that’s it!


  • 170g / 6 oz / 1¾ cups (approx) pre shredded/grated cheese (mozzarella is the best or Edam/mild cheese)
  • 85g / 3 oz / ¾ cup almond flour/meal
  • 2 tbs cream cheese
  • 1 egg
  • +/- salt to taste
  • ½ tsp dried rosemary/ garlic or other flavourings (optional)
  • your choice of toppings such as pepperoni, peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc


  1. Put the shredded/grated cheese and cream cheese in a microwaveable bowl. Microwave on HIGH for 1 minute.
  2. Stir then microwave on HIGH for another 30 seconds.
  3. Add the egg, salt, rosemary (or other flavourings) and ground almonds, mix gently.
  4. Place in between 2 baking parchment/paper and roll into a circular pizza shape. Remove the top baking 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.
  5. Make fork holes all over the pizza base to ensure it cooks evenly.
  6. Place the baking sheet with the pizza base on a baking tray or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
  7. To make it really crispy and sturdy, flip the pizza over once the top has baked to a golden colour. I turn the pizza onto the baking parchment I used to roll out the pizza base, then slide it back onto the baking tray lined with baking parchment.
  8. Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.

Thin crust, super cheesy and crispy! YUM! You’ll never go back to eating “normal” pizza again…


Thanks to Ditch the Carbs for this recipe: