How to “Holy Grail” Pizza aka Fathead Pizza » Low Carb » Gluten Free


Update: I am exclusively using the Stromboli Dough recipe as my pizza dough.  I find it’s more bread like and uses less almond flour.  This makes it more economical.  (I can make more pizza this way!) We are really enjoying having stromboli back in our life as well!  Here are a ton of pictures from people who have tried the new dough recipe. 

Now that I have added in almond flour my creativity is exploding.  Not only this though, my attitude is really changing.  I feel like no matter what there’s always a keto/low carb alternative that is even better than what people consider to be the “real” thing.   It sort of makes me laugh to think those other people consider their food the “real” food.  It is possible while doing low carb to have your pizza and eat it too! (And cake, and ice cream, and shakes, and french toast but I digress.)

I started with Cooky’s recipe and made it more to my liking.  I used only mozzarella cheese.  I like the Kraft brand, it doesn’t seem to knock me out of ketosis, so I use pre-shredded for convenience.  Kraft brand has <1 gram carb per 1/4 cup (28 grams) serving just like block cheese.  (Update: My husband has finally joined me with this way of eating! I think the pizza really convinced him.)

So like many many other times before there are people in my house eating the “real” stuff and I was confronted with “real” pizza yet again.  I decided right then to try Cooky’s recipe (also known as the Fat Head Pizza crust).   I can’t believe I waited so long to try it!  The competition was Anthony’s Cold Fire Meatball and Ricotta pizza.  I only had Italian sausage.  I don’t like to use ricotta either, too many carbs! Sour cream bakes up and has a similar taste and texture when mixed with the sauce.  There’s no difference there for me.  So here it is! 

Made a cheese pizza as well! Fantastic. Fake Pizza? Look at that crust! How dare you call it fake.  Below here is the competition! 

 Looks gross to me!! Next time I do this I will be making up a batch of mini meatballs.  I can’t wait to try it like that too.  The possibilities are endless now that I have this crust.  Here’s my how to for the “Holy Grail” of low carb pizza crusts!




  1. Rebecca says:

    I’m not able to pull up the recipe. It ends right where you say here is the how to 🙁

  2. Melanie says:

    I’m eating it right now. It’s very good. The only thing that I did different was dusted my rolling pin with coconut flour, as we are running low on almond flour.

  3. Paula in the UP says:

    Ok I couldn’t wait until dinner and made it for lunch! OMG! There are no word to describe how fabulous this is and I have tried several recipes that were only ok! My hat is off to you!

  4. Melissa says:

    Can you tell me why you prefer the Stomboli recipe over Cooky’s? And do you prefer almond flour or almond meal? I’ve never made anything like this before.

    • Elizabeth Nimphius says:

      I prefer the stromboli recipe because it’s more economical and because it has a better bread texture. The almond flour I use is by JK Gourmet. It’s finely ground, blanched almond flour that doesn’t need to be sifted. It’s the best out there from my experience and completely worth the price. If you use a different brand I recommend sifting it first. Makes a BIG difference. Take a look at my ingredients page to see what I mean. I started off with Cooky’s recipe and I have all the respect in the world for it. I found that I was cringing using up so much almond flour for pizza when I also wanted to be making desserts with it. That much cheese with so much almond flour didn’t always sit so well in my stomach. Those were my main reasons for altering the recipe. When I took it out of the oven for the first time and cut into it I was shocked it was so much more like pizza bread. I hope you give it a shot and that you love it!

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