Keto Pepperoni Pizza with Fathead Crust

Looking for a keto pepperoni pizza? This thin-crust fathead pizza dough uses yeast and almond flour for flavor and is made without cream cheese.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 336 Calories

Ingredients

• 2 tablespoons warm water
• 1 large egg, lightly beaten
• 1 teaspoon xanthan gum
• 2 teaspoons yeast
• 1 cup almond flour
• 2 ounces sliced pepperoni
• 3 cups shredded part-skim mozzarella cheese, divided
• 0.125 teaspoon salt
• 0.25 cup no sugar added pizza sauce (such as Rao's®)
• 1 pinch red pepper flakes to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Mix yeast into warm water in a small cup, stirring to dissolve. Set aside.

Step 3

Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until completely melted. Stir in the yeast mixture and egg; stir to combine. The mixture will not incorporate well at this point.

Step 4

Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.

Step 5

Place dough on the prepared baking sheet and press with your fingers into a thin crust 11 to 12 inches in diameter.

Step 6

Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over pizza. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni on top.

Step 7

Return to the oven and bake until cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes. Cut into 6 slices.