Garlic Butter Thin Crust “Fat Head” Pizza

Fat Head Pizza first made its debut in 2013 and the Low Carb community is still going crazy for it. Instagram has close to 4000 #ketopizza photos. We experimented with varying amounts of ingredients and directions from the original and came up with our personal family favorite; a crispier, thinner crust like our favorite delivery pizza of the past.


This makes 2 small pizzas or one large and will feed about 4 people.

Crust Ingredients:

  • 3 cups shredded mozzarella
  • 1.5 cups almond flour
  • 4 tbs cream cheese
  • 2 eggs
  • Garlic salt
  • 2 tbsp melted Kerrygold butter


  1. Preheat oven to 425 F.
  2. Combine shredded mozzarella and almond flour in a microwave safe bowl, mix.
  3. Add 4 tbs cream cheese and microwave for 1 minute.
  4. Remove bowl and mix well, microwave for another 45 seconds.
  5. Add 2 eggs, 2 tbsp melted Kerrygold Butter and garlic salt to taste.
  6. Once well mixed, separate in half and place each half sandwiched in between 2 pieces of parchment paper. With your rolling pin on top of the parchment paper, begin to roll out the crust beneath the paper.
  7. Once desired shape is achieved (circle or square pizza) remove top parchment paper. Move the pizza crust and bottom parchment paper onto a cookie sheet.106
  8. Let’s talk Toppings! We used a lower carb pizza sauce, Mezetta, with 3 net carbs per pizza (1.5 net per half pizza serving). Netrition also sells a 4 net carb per serving pizza sauce, Organico Bello. You can also opt to make your own! Fresh mozzarella, pepperoni, ground beef, olives, spinach, feta, roasted garlic and mushrooms are all delightful low-carb pizza toppings to experiment with.
  9. Once you are done with your toppings, place cookie sheet in the oven on the TOP rack for 15 minutes. This will insure a crispy, thin crust pizza. We experimented with both the top and middle racks for this latest cooking. The middle rack (pepperoni) produced a softer, more cheesy flavored crust while the top rack browned the edges of the crust (our olive pizza) and had more of a “delivery pizza” taste and feel.


I like to use fresh mozzarella balls, cut in half or quarters, instead of shredded mozzarella for the cheese topping. It seems to melt better and more evenly and is less greasy than most bagged shreds.


You can see from the below photo, the crispy and real crust like texture of this pizza, made from simple, non-grain ingredients! It is really remarkable what you can make with a little cheese and almond flour. Have you made a pizza using this recipe? We’d love to see it, tag us on Instagram @TheKetoCooks


Bon Appétit!


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