Fathead Pizza

Fathead Pizza, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 220°C / 425°F (200°C / 390°F fan). Line a large baking tray with baking parchment.

   Mark done

2. Put the 170 g of mozzarella and the cream cheese in a microwave-safe bowl and microwave for 1 minute, stir, then microwave for 30 seconds more. Stir in the almond flour, egg, baking powder, garlic powder and oregano until a dough forms.

   Mark done Start 1 min timer

3. Roll the dough between two sheets of baking parchment to a round about 30 cm across. Peel off the top sheet, slide the base on its parchment onto the tray and prick it all over with a fork.

   Mark done

4. Bake the base for 10 minutes, until set and starting to colour. Spread the tomato sauce over it and top with the mushrooms and the remaining mozzarella.

   Mark done Start 10 min timer

5. Bake for 8 to 10 minutes more, until the cheese is bubbling. Scatter with basil, cut into eight and serve hot.

   Mark done Start 8 min timer

Tips for Making Fathead Pizza

• Work quickly while the dough is warm; it becomes stiff and hard to roll as it cools.
• Blot the mushrooms with kitchen paper first so they do not release water onto the base.
• Slide the pizza onto a wire rack for 2 minutes before cutting so the base firms up.

Swaps and Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Suggestions

• A big green salad
• Roasted vegetables
• Fresh basil leaves

Leftovers and Storage

Keeps in the fridge for up to 3 days. Reheat on a hot tray in the oven so the base crisps again.

Fathead Pizza: Questions and Answers

Fathead Pizza Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.