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Keto Pepperoni Pizza with Fathead Crust
Keto Pepperoni Pizza with Fathead Crust
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Irresistible keto pepperoni pizza with thin-crust fathead dough made flavorful with yeast and almond flour, no cream cheese needed.
Ingredients:
  • 2 teaspoons yeast
  • 2 tablespoons warm water
  • 3 cups shredded part-skim mozzarella cheese, divided
  • 1 large egg, lightly beaten
  • 1 cup almond flour
  • 1 teaspoon xanthan gum
  • 0.125 teaspoon salt
  • 0.25 cup no sugar added pizza sauce (such as Rao's®)
  • 2 ounces sliced pepperoni
  • 1 pinch red pepper flakes to taste
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper. Dissolve yeast in warm water in a small cup; set aside.
  • In a medium microwave-safe bowl, melt 1 1/2 cups of mozzarella cheese in the microwave for 90 seconds, stirring every 30 seconds. Mix in the yeast mixture and egg until combined; it may not fully incorporate yet.
  • Combine almond flour, xanthan gum, and salt into the mixture. If the mixture is tough to incorporate, briefly heat it in the microwave for 20 to 30 seconds to soften the cheese. Stir thoroughly until fully combined. Proceed to knead the dough by hand for 2 minutes.
  • Gently place the dough onto the baking sheet and shape it with your fingers into a 11- or 12-inch diameter thin crust.
  • Bake in the preheated oven for about 10 minutes until lightly browned. Spread pizza sauce over crust, then top with remaining 1 1/2 cups mozzarella cheese and scatter pepperoni on top.
  • Place the dish back in the oven and bake for approximately 5 minutes until the cheese is gooey and melted. After baking, add a sprinkle of red pepper flakes for a touch of heat. Cut the dish into six delicious slices to serve.

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