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serving fat head do on white plates

Fathead Pizza Dough Keto Pan Pizza

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 296
Enjoy this Chicago style deep dish cast iron pan pizza while sticking to your low carb and gluten free diet. If you like thick crust pizza, look no further!
Print Recipe



  • 1 tablespoon olive oil
  • 1 cup almond flour plus extra for kneading dough
  • cup coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon xanthan gum optional
  • ½ teaspoon salt
  • 1-½ cups grated mozzarella I used 160 grams of Kraft 2%
  • 2 large eggs
  • ¼ cup butter melted


  • 8 ounces sugar free pizza sauce
  • 2 cloves garlic minced
  • ½ teaspoon dried oregano
  • 1 ¼ cup grated mozzarella cheese I used 140g of Kraft 2%
  • 1.4 ounces sliced pepperoni 40g
  • 2 tablespoons grated Parmesan cheese



  • 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.
    greased pan for pizza
  • In a large bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, salt, and xanthan gum (if using).
    combining fat head dough dry ingredients
  • In large bowl, melt mozzarella cheese in microwave (for my 900 watt oven it took about 2 minutes at 40% power)
    melted mozzarella
  • 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.
    making the fathead pizza dough
  • 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.
    rolling out the mozzarella pizza dough
  • 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.
    pressing fathead pizza dough in pan
  • Bake for 10-15 minutes or until top begins to brown. Remove from oven.
    baked fathead dough in pan


  • 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.
    unbaked keto deep dish pizza in skillet
  • Bake pizza about 20-30 minutes, until cheese is bubbly and browned. You can cover the edges of the crust with strips of tin foil (or use a pie shield) to prevent burning. Let cool 5 to 10 minutes before serving.
    baked keto pizza with slice being removed



Pizza can be made in any deep dish pan, but the crust is crispiest when using a stoneware or cast iron pan.
The coconut flour can be reduced to 2 tablespoons by adding 3 tablespoons of unflavored whey protein isolate powder.


Serving: 1g | Calories: 296 | Carbohydrates: 9g | Protein: 13g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 632mg | Potassium: 242mg | Fiber: 4g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 2mg | Calcium: 225mg | Iron: 1mg

Additional Info

Net Carbs: 5 g | % Carbs: 6.9 % | % Protein: 18.1 % | % Fat: 75 % | SmartPoints: 11
    [serving_size] => 1
    [calories] => 296
    [carbohydrates] => 9
    [protein] => 13
    [fat] => 24
    [sodium] => 632
    [fiber] => 4
    [serving_unit] => g
    [saturated_fat] => 10
    [cholesterol] => 82
    [potassium] => 242
    [sugar] => 2
    [vitamin_a] => 536
    [vitamin_c] => 2
    [calcium] => 225
    [iron] => 1

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