Keto Fathead Pizza With Soppressata
If you’ve been missing pizza night since going keto, this is the recipe that ends the search. Crispy, golden, foldable crust. Bubbling mozzarella. Spicy little curls of soppressata crisping at the edges. It tastes like the real thing — and there’s not a speck of flour in it.
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This is my go-to fathead pizza, built on a dough made from melted cheese and almond flour instead of wheat. It comes together in one saucepan, bakes in under 15 minutes, and delivers everything you actually want from a slice: crunch, stretch, salt, and that crisp-bottomed chew. Top it with soppressata for a little heat, scatter over fresh herbs, and you’ve got a low-carb pizza that nobody at the table will clock as “diet food.”
Why I Love This Recipe
- It tastes amazing. This is the headline, so let’s lead with it. The crust crisps up at the edges, holds its shape when you fold a slice, and has a savory, almost cheesy depth from the nutritional yeast. The soppressata renders and curls into spicy little cups. It genuinely scratches the takeout-pizza itch.
- It’s a built-in fat bomb. Between the mozzarella, cream cheese, almond flour, and cured soppressata, this pizza is naturally rich in fat — exactly what you want when you’re keeping your body in fat-burning mode. It keeps you full for hours, no 9pm snack raid required.
- It’s genuinely low carb. Just about 12g net carbs per serving, even with a layer of tomato sauce. The almond flour brings fibre along with it, which keeps the net number down where it belongs.
- There’s no wheat anywhere. Traditional pizza dough is flour, water, yeast — all the things we’re skipping. Fathead dough swaps all of that for cheese and almond flour, so you get structure and crunch without the grains.
- It’s great for gluten-free eaters too. Because there’s no wheat, this pizza works beautifully for anyone avoiding gluten, keto or not. It’s one of those recipes I can make for a mixed table and everyone’s happy.
What Is Fathead Dough?
Fathead dough is the backbone of low-carb baking, and once you’ve made it once you’ll understand the hype. Instead of flour and yeast, the structure comes from melted mozzarella and cream cheese bound together with almond flour and an egg. As it bakes, the cheese sets into a sturdy, golden, pliable crust that crisps on the bottom and edges. It’s the closest thing to real pizza dough you’ll find on keto — and it works for breadsticks, bagels, and hand pies too.
My Best Tips
- Oil your hands well. This is the single biggest difference between frustration and a smooth, evenly pressed crust. Re-oil as needed.
- Don’t skip the par-bake. Baking the bare crust first is non-negotiable for a crisp base. Add toppings to an already-set crust.
- Keep the toppings light. Fathead crust is sturdy but not bottomless. A thin layer of sauce and a modest pile of toppings crisps far better than an overloaded pie.
- Grate your own mozzarella. Pre-shredded cheese is coated with anti-caking starch that can affect how the dough melts and the carb count. Block mozzarella, coarsely grated, melts cleaner.
- Watch the edges, not the clock. Ovens vary — pull the pizza when the crust edges are deeply golden and the cheese is bubbling, even if that’s a minute off the times given.
- Serve it immediately. Like all pizza, it’s best fresh and hot. Leftovers reheat well in a hot oven or skillet (skip the microwave, which softens the crust).
Make It Your Own
Swap the soppressata for pepperoni if that’s what you’ve got, or go meat-free with sautéed mushrooms and peppers. A pinch of red pepper flakes, a drizzle of chili oil, or a handful of torn basil at the end all work beautifully. The crust is a blank canvas — once you’ve got it down, your favorite low-carb pizza is just a few toppings away.
Hot, crisp, cheesy, and entirely keto. This is the pizza recipe I keep coming back to — I think it’ll earn a spot in your rotation too.
Keto Fathead Pizza With Soppressata
Ingredients
- 1 tablespoons olive oil for greasing pan and hands
- 8 ounces coarsely grated mozzarella about 2 cups lightly packed, divided
- 1.5 ounces cream cheese
- 1 cups almond flour
- 2 tablespoons almond flour additional
- 1 tablespoons nutritional yeast
- 0.5 teaspoons kosher salt plus more to taste
- 0.3 teaspoons freshly ground black pepper to taste
- 1 large egg lightly beaten
- 0.3 cups tomato sauce
- 1.5 ounces soppressata about 10 thick slices, or pepperoni
- 2 tablespoons parsley basil or chives, chopped, for serving
Instructions
- Heat the oven: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment, lightly grease with 1 tablespoons olive oil, for greasing pan and hands, and set aside.
- Melt the cheese base: In a small saucepan, combine 4 oz of the 8 ounces coarsely grated mozzarella (about 2 cups lightly packed), divided and the 1.5 ounces cream cheese. Place over medium-low heat and cook, stirring, until the cheeses are melted and the mixture forms a cohesive ball.
- Make the dough: Remove from heat and add the 1 cups almond flour, 2 tablespoons almond flour, additional, 1 tablespoons nutritional yeast, and 1/2 teaspoon of the 0.5 teaspoons kosher salt, plus more to taste. Mix until the almond flour is incorporated. Add the 1 large egg, lightly beaten and continue to mix until combined.
- Par-bake the crust: Using oiled hands (the dough will be sticky), press the dough into a 9–10” round on the prepared baking sheet, about 1/8-inch thick. Transfer to the oven and bake until browned on the bottom, about 7 minutes 07:00.
- Top and finish baking: Flip the crust and top with the 0.3 cups tomato sauce, the remaining 4 oz 8 ounces coarsely grated mozzarella (about 2 cups lightly packed), divided, and the 1.5 ounces soppressata (about 10 thick slices), or pepperoni. Drizzle lightly with 1 tablespoons olive oil, for greasing pan and hands and season with 0.5 teaspoons kosher salt, plus more to taste and 0.3 teaspoons freshly ground black pepper, to taste. Return to the oven and cook until the cheese is melted and the crust is browned on top, about 6 minutes 06:00 more.
- Garnish and serve: Top with the 2 tablespoons parsley, basil or chives, chopped, for serving, cut into wedges, and serve immediately.
Notes
| Nutrient | Per serving | Whole pizza |
|---|---|---|
| Calories | ~960 kcal | ~1,920 kcal |
| Total carbs | ~19 g | ~38 g |
| Fibre | ~7 g | ~14 g |
| Net carbs | ~12 g | ~24 g |
| Sugars (natural) | ~2.5 g | ~5 g |
| Protein | ~47 g | ~95 g |
| Fat | ~77 g | ~155 g |
