AuthorMax Mentzer
Rating

Pizza is life! If you miss pizza on keto we have you covered. This 'Pepperoni Keto Flat Bread' uses a traditional fat head dough, but with added umph and flavor for a better end result. We all love fat head pizza, but this is better! Remember you can use a variety of cheeses in your fat head dough to truly personalize it! The 'Italian Seasoning' can be home made or store bought as well. Enjoy!

Yields2 Servings
DifficultyIntermediatePrep Time5 minsCook Time14 minsTotal Time19 mins

Ingredients
- The Dough (Dry Ingredients)
  cup almond flour (45 g)
 ½ tsp psyllium husk powder (optional)
 ¼ tsp xanthan gum (optional)
 ¼ tsp baking powder
 ¼ tsp pink Himalayan sea salt
- The Dough (Wet Ingredients)
 2 oz full-fat cream cheese (56 g)
 ½ cup full-fat shredded sharp cheddar (56 g)
 1 whole pasture raised egg, beaten
- Toppings
 ¼ cup full-fat shredded mozzarella (28 g)
 7 uncured pepperoni

Directions
1

Preheat oven to 425 degrees. Line a sheet tray with parchment or silpat and set aside.

2

In a small bowl, mix together all of your dry ingredients and set aside.

3

In a microwave safe bowl, add you cream cheese and cheddar cheese and microwave it for 20 to 30 seconds. Stir this up until it is combined and add your egg. This will look separated, but as you stir it will start to combine more.

4

Add your wet ingredients to the dry ingredients and mix well. The dough will be wet, but this is what you want.

5

Add dough to your sheet tray. Using your hands dipped in a little bit of water to help the dough not stick to you, spread the dough out leaving a ridge around the edge for a crust. You can also place another piece of parchment over the dough and press down with a large round plate, smoothing the paper out to desired thickness to create a round pizza.

6

Place the dough in the oven for 12 to 14 minutes, until golden brown and delicious. Remove from the oven and increase the temperature to broil.

7

Top the crust with marinara, cheese, and then pepperonis. Sprinkle the top with more cheese and 'Italian Seasoning' and place back in oven with the door slightly open for 1 to 2 minutes. Once cheese is melted, remove from oven and enjoy!

Ingredients

Ingredients
- The Dough (Dry Ingredients)
  cup almond flour (45 g)
 ½ tsp psyllium husk powder (optional)
 ¼ tsp xanthan gum (optional)
 ¼ tsp baking powder
 ¼ tsp pink Himalayan sea salt
- The Dough (Wet Ingredients)
 2 oz full-fat cream cheese (56 g)
 ½ cup full-fat shredded sharp cheddar (56 g)
 1 whole pasture raised egg, beaten
- Toppings
 ¼ cup full-fat shredded mozzarella (28 g)
 7 uncured pepperoni

Directions

Directions
1

Preheat oven to 425 degrees. Line a sheet tray with parchment or silpat and set aside.

2

In a small bowl, mix together all of your dry ingredients and set aside.

3

In a microwave safe bowl, add you cream cheese and cheddar cheese and microwave it for 20 to 30 seconds. Stir this up until it is combined and add your egg. This will look separated, but as you stir it will start to combine more.

4

Add your wet ingredients to the dry ingredients and mix well. The dough will be wet, but this is what you want.

5

Add dough to your sheet tray. Using your hands dipped in a little bit of water to help the dough not stick to you, spread the dough out leaving a ridge around the edge for a crust. You can also place another piece of parchment over the dough and press down with a large round plate, smoothing the paper out to desired thickness to create a round pizza.

6

Place the dough in the oven for 12 to 14 minutes, until golden brown and delicious. Remove from the oven and increase the temperature to broil.

7

Top the crust with marinara, cheese, and then pepperonis. Sprinkle the top with more cheese and 'Italian Seasoning' and place back in oven with the door slightly open for 1 to 2 minutes. Once cheese is melted, remove from oven and enjoy!

Pepperoni Keto Flat Bread Pizza
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