Enjoy this Chicago style low carb pizza recipe with Fat Head dough while sticking to a keto gluten free diet. If you like thick crust pan pizza, look no further!
I have been experimenting with using melted mozzarella in breads and crusts. After making the Sloppy Joe Pie using a mozzarella cheese based pie crust on top, I felt the need to develop a pizza crust that even the pickiest members of my family would enjoy.
This low carb pizza recipe with Fat Head dough was tested by my older daughter, a very picky 17 year old. She knew the crust was low carb and gluten free, but that it contained melted mozzarella cheese.
Her response after gobbling down two large slices was “tastes like there isn’t anything wrong with it” which translates to “tastes just like regular pizza.” Score!
If she likes this pizza, it was a success, especially since she loves those frozen rising crust pizzas which have a thick bread crust. She isn’t a big fan of the way coconut flour tastes and with this recipe she could not even detect it because I used a fairly small amount.
This recipe was adapted from a Deep Dish Sausage Pizza recipe at All Day I Dream About Food. I made Carolyn’s pizza a couple days before coming up with this recipe.
Although her pizza was tasty, my daughter and I felt the crust tasted too much like almond flour. Therefore, in my low carb pizza recipe, I reduced the amount of almond flour and added in melted mozzarella cheese. This made a huge difference in taste and texture in the Fat Head dough!
I have a 900 watt microwave convention oven. To melt the mozzarella to the right consistency, I microwave on 40% power for two minutes. If you have a higher wattage oven, you may want to lower the power to 30% or increase the power to 45% for a smaller wattage microwave.
I hate getting the raw egg and flours stuck on my hands, so I like to use a rubber spatula to knead the dough together. It’s especially bad when it gets under your nails. I’ve tried using disposable kitchen gloves, but my nails always seem to poke a hole through the thin plastic.
Folding the dough with a rubber spatula works well for me. Once the dry mix appears to be well combined into the cheese, I ball it up and put it between two sheets of waxed paper. Then I take a rolling pin and roll it into a circle that’s a couple inches larger than the diameter of the cast iron pan.
Some folks use parchment paper for their Fat Head dough, but I find wax paper sticks less. You can use either. Once the dough is rolled out, simply take of the top sheet of wax paper, invert it into the pan, then peel the remaining sheet of waxed paper off the top.
The crust for this low carb pizza recipe is precooked before putting on the toppings. The crust looked great by itself. I’m thinking it would make some awesome bread sticks.
I plan to try that next to see how it turns out. It’s a much thicker bread than what I got when I made the garlic cheese bread sticks.
Carolyn suggested covering the edges of the crust with aluminum foil so they do not become over baked. I used a pie crust shield similar to this one which fit perfectly in my cast iron pan.
The low carb pizza recipe takes a bit longer to bake than a regular thin crust on a baking sheet or stone. I baked the pizza for about 30 minutes. This was in addition to the 15 minutes it took to pre-bake the crust.
Although this isn’t a super quick from start to finish, it’s worth the time. However, I think once the crust is baked, it could be frozen, vacuum sealed in a freezer bag, and then used for an easy pizza meal later.
This is the best low carb deep dish pizza I have ever eaten. I guarantee even your friends who don’t do low carb will love this pizza, especially if they like the thicker crust Chicago style pizza.
The crust is definitely better than any of the many gluten free pizza crusts that I’ve tasted. But, if you don’t like the thicker pan style, you may want to check out the Fat Head Pizza Crust over at Wholesome Yum!
Low Carb Pizza Recipe with Gluten Free Fat Head Dough
Low Carb Pizza Recipe with Fat Head Dough
Ingredients
Crust:
- 1 tablespoon olive oil
- 1 cup almond flour plus extra for kneading dough
- 3 tablespoons unflavored whey protein or almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1-1/2 cups grated mozzarella I used 160 grams of Kraft 2%
- 2 large eggs
- 1/4 cup butter melted
Toppings:
- 8 ounces sugar free pizza sauce
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1 1/4 cup grated mozzarella cheese I used 140g of Kraft 2%
- 1.4 ounces sliced pepperoni 40g
- 2 tablespoons grated Parmesan cheese
Instructions
Crust:
- Preheat oven to 400°F and lightly grease a 12 inch cast iron pan (a regular oven-proof pan will also work) with olive oil.
- In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.
- In large bowl, melt mozzarella cheese in microwave (for my 900 watt oven it took about 2 minutes at 40% power)
- Stir eggs, butter, and dry mix into mozzarella until dough forms. If cheese begins to harden, you may need to microwave dough ball 5-10 seconds at high to get all ingredients incorporated into dough. Add additional almond flour as needed if dough is too sticky.
- Place dough ball between two large sheets of parchment paper or wax paper (each must be larger than 14x14-inches).
- Using rolling pin, roll dough out to a circle about 14 inches in diameter.
- Peel off top piece of parchment or wax paper and invert crust onto bottom of prepared pan. Peel off top sheet of wax paper.
- Press crust dough into pan if needed and push down the edges of crust so they sit below the edges of the pan.
- Bake for 10-15 minutes or until top begins to brown. Remove from oven.
Toppings:
- Spread sauce over crust, sprinkle with garlic and oregano then sprinkle mozzarella evenly over sauce.
- Top with sliced pepperoni (or topping of your choice). Sprinkle with Parmesan cheese.
- Cover the edges of the crust with strips of tin foil (or use a pie shield) and bake pizza about 20-30 minutes, until cheese is bubbly and browned.
- Let cool 5 to 10 minutes before serving.
Notes
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
