Bake and Freeze Keto Fathead Pizza

This pizza is absolutely delicious! Low-carb, wheat free, grain free, super tasty and somehow way better than a regular pizza. We have tried the cauliflower crust pizzas, the macadamia nut and egg white crust pizzas —but this is the pizza that my keto kid asks for literally every day.


Bake one pizza at a time, slice and freeze and then you will have a quick dinner or lunch for the month. This is our go to portable meal for when we travel or need a quick picnic lunch for the entire family.


Print Recipe
Keto Fathead Pizza 1 : 1
12 slices. Per slice. Fat 13 g, Protein 9g, Carbs 2.5, Fiber .5
Prep Time 10 minutes
Cook Time 10-15 minutes
Prep Time 10 minutes
Cook Time 10-15 minutes
  1. Preheat oven to 425° degrees. Collect ingredients for either 1 pizza or a bake and freeze extravaganza.
  2. Measure one pizza worth of shredded mozzarella cheese, almond flour and cream cheese in a microwaveable bowl. Definitely just make one pizza at a time so the very cheesy dough stays workable.
  3. Microwave on HIGH for 1 minute.
  4. Stir then microwave on HIGH for another 30 seconds.
  5. Stir in one egg, salt and oregano until well combined. If the dough is difficult to work, pop back in the microwave for only a few seconds so the egg doesn't cook.
  6. Place fathead dough in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking parchment/paper and place onto a round baking sheet.
  7. Make fork holes all over the fathead pizza dough to ensure it cooks evenly.
  8. Bake at 425° for 10 minutes, or until brown.
  9. Remove from oven. Flip over pizza dough to make extra crispy.
  10. Add pizza toppings: pizza sauce, mozzarella cheese and pepperoni.
  11. Bake again at 425° for 5 minutes.
  12. Using pizza cutter cut into slices. Place onto microwavable plates (such as corelle). Cover with plastic or place into a ziplock bag.
  13. Freeze pizza for up to 3 months. Only needs a few minutes to reheat in the microwave. Can reheat over and over with no change to taste since there is no gluten!
Recipe Notes

Serve with extra fat, like a banana shake, to increase the ratio.

Serve with a low-carb veggie (like carrots, celery or broccoli) and ranch dressing to make a full meal.

Author: Debra Lane

Debra & Ken Lane maintain this blog to chronicle their son's journey of living with the rare neurometabolic disorder, Glucose Transporter Type 1 Deficiency Syndrome (Glut1 DS for short). And hope to raise awareness and understanding of the non-epileptic form of Glut1 DS. Drake’s Glut1 journey started at the age of 3 with episodes of Ataxia and Dyskinesia. Now at the age of 8 he is 2 years symptom-free — thanks to the right diagnosis and the ketogenic diet.

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