Low Carb Pepperoni Pizza with Fathead Crust
This low carb pepperoni pizza tastes just like the real thing with its Fathead pizza crust. This easy pizza takes minutes to make and bake!
This low carb pepperoni pizza tastes just like the real thing with its Fathead pizza crust. This easy pizza takes minutes to make and bake!
- 1 large egg
- 1 1/4 cup almond flour
- 1 cups part skim shredded mozzarella cheese
- 2 oz full fat cream cheese cut into chunks
- 1 tbsp oat fiber (or 2 tbsp whey protein powder or 1/4 c
- 1 1/2 cup mozzarella cheese ((5 oz /150 g))
- 1/2 cup store bought marinara sauce (i like rao's) ((4 oz
- 20 slices pepperoni slices ((or as much as you'd like) (1.5
- Carbohydrate 5.03399011482 g
- Cholesterol 36.383980924 mg
- Fat 10.6060629936667 g
- Fiber 2.39043746262789 g
- Protein 6.68880714146333 g
- Saturated Fat 1.05014978875467 g
- Serving Size 1 1 Serving (37g)
- Sodium 78.2004882206667 mg
- Sugar 2.64355265219211 g
- Trans Fat 0.678456463772999 g
- Calories 135 calories
Step-by-step
- Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third.
- Low Carb Pizza Crust: Microwave the cheeses in a microwave-safe bowl for 1 1/2 - 2 minutes, stirring halfway through. Scrape melted cheese into the bowl of a food processor with the egg and process until combined. Add the dry ingredients and process again until thoroughly combined.
- Preheat oven to 400 degrees F. Scrape the dough onto a piece of plastic wrap and place into the freezer until the oven is ready. The dough is very sticky. (If the dough is cool to the touch, skip the freezer.)
- Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands; the dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
- Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
- Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake on the upper rack until the cheese has melted.
- Cut into 6 pieces and serve. Makes 1 very thin sheet-pan pizza, 1 12-13 inch pizza or two very thin 10 inch pizzas. The serving size is 1/6 of the recipe.
Low Carb Pepperoni Pizza: A Busy Mom's Delight
Life as a working mom is a whirlwind of early mornings, school runs, work deadlines, and the never-ending cycle of laundry and meal prep. Finding time for anything, let alone a delicious and healthy dinner, often feels like a Herculean task. But what if I told you that you could enjoy a satisfying, low-carb pizza without spending hours in the kitchen? It's true! This low-carb pepperoni pizza recipe is my go-to weeknight meal – it's quick, easy, and tastes incredible.
The key to this recipe's success is the ingenious Fathead crust. Forget the carb-laden traditional dough; this crust uses almond flour and cheese for a surprisingly satisfying base that’s low in carbs and high in flavor. The recipe itself is wonderfully adaptable. Feel free to experiment with different toppings—everything from fresh vegetables to gourmet cheeses would pair beautifully with this crust. The most challenging part is remembering to preheat the oven!
Why this recipe is my secret weapon:
- Speed: It takes mere minutes to assemble and bake, perfect for those busy weeknights when time is of the essence. The entire process, from prep to oven-ready pizza, probably won't take more than twenty minutes.
- Simplicity: This recipe is incredibly straightforward, even for beginner cooks. The ingredients are readily available, and the instructions are crystal clear. I even made it before using my kids as assistants for a quick teaching moment!
- Health-conscious: The low-carb nature of this pizza makes it a guilt-free treat. I’ve modified recipes for years, always looking for ways to cut carbs and calories without compromising taste, and this is a winner.
- Deliciousness: Let’s be honest, the taste is what matters most. This pizza rivals any traditional pizza in flavor and texture. The crispy crust and the melted cheese make for a wonderfully satisfying experience, even on a super stressful night.
Beyond the practicality, this recipe has become a cherished family tradition. Making pizza together has become a fun weekend activity, where even the pickiest eaters get involved. It’s not just about the food; it's about creating memories and fostering a sense of togetherness in our busy lives.
Tips and variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little extra kick.
- Get creative with toppings: Experiment with different cheeses, meats, and vegetables. Mushrooms, onions, and peppers are all great options.
- Make it ahead: You can prepare the crust ahead of time and store it in the refrigerator or freezer for a quicker weeknight meal.
- Double the batch: Prepare two pizzas at once for leftovers or to share with friends and family.
This low-carb pepperoni pizza recipe isn't just a meal; it's a testament to the idea that healthy eating doesn't have to be complicated or time-consuming. With this easy recipe in my back pocket, even on the busiest days, I always know we can enjoy a delicious, family-friendly meal that leaves everyone satisfied and happy – including myself.
So go ahead, give this recipe a try. You might just find yourself making it a regular part of your family's dinner rotation. It's a perfect balance between convenience, health, and fantastic flavor. I'm certain it will become a favorite in your home as it has in mine!
