Pepperoni Fathead Pizza
A crisp-edged, pleasantly chewy fathead crust made from mozzarella and almond flour, topped with no-sugar sauce, plenty of melty cheese and cupping pepperoni.
Nutrition per serving
2 slices (¼ of a 12-inch pizza)- Net carbs
- 5.8g
- Calories
- 483kcal
- Protein
- 26g
- Fat
- 40g
- Total carbs
- 8.4 g
- Fiber
- 2.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (coconut flour crust): A small amount of coconut flour replaces the almond flour in the fathead dough. The crust is a little softer and more bready, and completely nut-free.
- Coconut flour absorbs far more moisture than almond flour, so you need less than half the volume. Let the mixed dough rest 2 minutes to firm up, roll it slightly thicker, about ¼ inch (6 mm), and par-bake 8–10 minutes, until golden.
Supreme: Loaded with Italian sausage, green pepper, mushrooms, red onion and black olives along with the pepperoni.
- Brown the sausage in a skillet, breaking it into small crumbles, until no pink remains (160°F/71°C), and drain well. Scatter it and the vegetables over the cheese before the pepperoni, and add 2–3 minutes to the final bake if the vegetables need it.
Margherita (vegetarian): No pepperoni — just sauce, shredded and fresh mozzarella, sliced tomato and plenty of basil on the crisp fathead crust.
- Top the sauced crust with the shredded mozzarella, then the tomato slices and torn fresh mozzarella. Bake as written and scatter with the basil as soon as it comes out of the oven.
- Fathead crust
- Toppings
- Nice to have (optional)
- Fathead crust
- Toppings
- Nice to have (optional)
- Fathead crust
- Toppings
- Also add
- Nice to have (optional)
- Fathead crust
- Toppings
-
2 oz pepperonileave out - Also add
- Nice to have (optional)
Estimated cost $7.72 for 4 servings ($1.93 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C) with a rack in the lower third. Cut two sheets of parchment to fit a 12-inch (30 cm) pizza pan or a large baking sheet.
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Make the fathead dough: microwave the 1½ cups mozzarella and the cream cheese in a large bowl in 30-second bursts, stirring between each, until completely melted and smooth, about 1 minute total.
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Stir in the almond flour, Italian seasoning, garlic powder and salt, then the egg. Mix — or knead with damp hands — until you have a smooth, even dough. If it stiffens and turns stringy, microwave it for 10 seconds to soften.
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Roll the dough between the parchment sheets into a 12-inch (30 cm) round about ⅛ inch (3 mm) thick, pushing up a slight rim. Peel off the top sheet, slide the bottom sheet onto the pan and prick the dough all over with a fork.
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Par-bake 10–12 minutes, until golden brown in spots. Pop any large bubbles with a fork.
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Spread the sauce over the crust, leaving a ½-inch (1.25 cm) border. Top with the remaining mozzarella, the pepperoni, parmesan and oregano.
-
Bake 8–10 minutes more, until the cheese is bubbling and the pepperoni has curled and crisped at the edges. Cool 5 minutes, cut into 8 slices and finish with fresh basil.
Tips for success
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Never skip the par-bake. Topping raw fathead dough leaves the center soft and doughy no matter how long it bakes. - Keep the sauce layer thin — ⅓ cup is plenty for a 12-inch pizza and keeps both the carbs and the sogginess down. Homemade no-sugar marinara works perfectly.
- Use low-moisture mozzarella for the dough; fresh mozzarella is too wet and makes it sticky and hard to roll.
Nice to have, not needed
- A preheated pizza stone or steel gives the crispiest base — a regular sheet pan works fine.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Warm slices in a covered dry skillet over medium heat 4–5 minutes for a crisp base, or in an air fryer at 375°F (190°C) for 3–4 minutes.
Prep tip: Par-bake extra crusts, cool, wrap and freeze them; top and bake from frozen, adding 3–4 minutes.
Refrigerate slices up to 4 days. Reheat in a covered dry skillet over medium heat for 4–5 minutes for a crisp bottom, or in an air fryer at 375°F (190°C) for 3–4 minutes.
Variations
3 variations, each with its own ingredients and macrosNut-free (coconut flour crust)
DietA small amount of coconut flour replaces the almond flour in the fathead dough. The crust is a little softer and more bready, and completely nut-free.
- blanched almond flour → coconut flour
6 g net · 398 kcal · 23 g protein · 30 g fat · ≈$1.62 per serving (+0.2 g net carbs vs the original)
Supreme
FlavorLoaded with Italian sausage, green pepper, mushrooms, red onion and black olives along with the pepperoni.
- + 4 oz Italian sausage
- + ½ small green bell pepper
- + 1 cup mushrooms
- + 2 tbsp red onion
- + ¼ cup sliced black olives
8.2 g net · 583 kcal · 30 g protein · 47 g fat · ≈$2.58 per serving (+2.4 g net carbs vs the original)
Margherita (vegetarian)
DietNo pepperoni — just sauce, shredded and fresh mozzarella, sliced tomato and plenty of basil on the crisp fathead crust.
- + 4 oz fresh mozzarella
- + 2 small Roma tomatoes
- + ¼ cup fresh basil leaves
- no pepperoni
7.2 g net · 503 kcal · 30 g protein · 39 g fat · ≈$2.61 per serving (+1.4 g net carbs vs the original)
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