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6 ounces mozzarella cheese, shredded (1 1/2 cups)
3 ounces almond flour (3/4 cup)
1 ounce cream cheese (2 tablespoons) *
1 egg
Garlic salt, to taste
Toppings **

Combine the mozzarella, almond flour and cream cheese in an 8-cup measuring cup or a large microwave-safe bowl. Microwave on HIGH for 1 minute. Stir then microwave again for 30 seconds more. Stir in the egg and a little garlic salt until it has the consistency of soft bread dough. With wet hands, pat the dough into an 11-inch circle on a parchment-lined pizza pan or make a rectangle on a lined baking sheet. Don't pat the dough too thin or it might burn. Dock the dough by pricking it all over with a fork. Bake the crust at 425 for 12 minutes until brown but not too dark.

Add the toppings of your choice and bake about 10 minutes to melt the cheese.

Makes 6 large slices

* I accidentally used 3 tablespoons of cream cheese. Oops!

** Toppings should be cooked and at room temperature or warm due to the short baking time. They are not included in the nutritional counts.

Per Whole Crust (crust only): 1201 Calories; 99g Fat; 64g Protein; 23g Carbohydrate; 10g Dietary Fiber; 13g Net Carbs
Per Slice (crust only): 200 Calories; 17g Fat; 11g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

Click to see a close-up

I guess I must be out of the low carb loop because I had never heard of Fat Head Pizza until just a couple of weeks ago. Someone mentioned it in an email so I did a Google search and got loads of hits on it. After looking at several recipes, I came up with what seemed to be the basic formula and that's what I tried. I did make a mistake though. I had it in my head that it called for 3 tablespoons of cream cheese when it actually calls for only 2 tablespoons. So, I have no idea if I damaged my pizza crust or improved it but it was pretty darn good. I ate two pieces but it was a challenge to finish the second one. Click the photos to see close-ups.

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