Fathead Pizza Crust Meal Prep

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It's a rite of passage for anyone starting a keto diet. At some point in those first few weeks you're going to be searching the internet for a pizza recipe that fits a keto diet and you'll find the recipe for a fathead pizza crust. This is the recipe that makes something click for most people who had thought they would be miserable and carb deprived for the rest of their lives. Everything is going to be ok. Order is restored in the universe. We can have pizza on a keto diet!

fathead pizza crust thumb

Keto Pizza Meal Prep


​The nice thing about making keto pizza for meal prep is that you can store them in the freezer for an extended period of time. You don't necessarily need to eat them all week, which is a great option for those people out there that need variety in their weekly diet. 

fathead pizza crust final

Considerations for this Meal Prep

The Sauce

The sauce is going to be where most of your carbs come from when making fathead pizza. There's some pretty good store bought pizza sauce options out there. What you're looking for is something with no sugar added. The only sugar in the sauce should be naturally occuring from tomatoes. Here's some good options:

For this meal prep we're going to be making our own sauce. It may sound intimidating but it's actually incredible simple. We're going to make a delicious pesto sauce that not only tastes great, but has a much better ketogenic nutrition profile than any tomato based sauce does.

fathead pizza crust pesto

The Toppings

This is always a point of contention among pizza lovers, but even more so when it comes to topping a fathead pizza crust. Although everyone loves cheese, I find that topping a fathead pizza crust (which is mostly cheese to begin with) with even more cheese is a bit much. Instead we like to go with some fresher flavors that help balance the taste of the pizza. We're topping this pizza with a fresh and flavorful pesto sauce, Portobello mushrooms and pepperoni.

fathead pizza crust single

Fathead Pizza Without a Microwave (Yes.. It's Possible)

Lot's of our blog readers do not have microwaves and we didn't want them to miss out on this keto staple. Making fathead pizza without a microwave is a tad bit harder, but totally doable. We're simply going to melt all of the cheese in a sauce pan, rather than a microwave before combining with the remaining ingredients to form the crust. The tricky part is if the dough cools down too quickly and you cannot for it into proper crusts, you will have to reheat it. That can be done in the same sauce pan OR in the oven on a low temperature. Just remember that if you don't have a microwave and you're having trouble forming the crusts you have to reheat the dough for a couple minutes.

fathead pizza crust finished

Storing Fathead Dough


​Fathead dough lasts in both the fridge AND the freezer incredibly well. We store ours in the fridge for up to 10 days and the freezer for about 1-2 months. If you decide to top the pizza before storage the shelf life will be dictated largely by the toppings. Certain toppings like tomatoes or mushrooms don't hold up quite as well in the freezer.

fathead pizza crust baked

Get The FREE Fathead Meal Prep Customizer

The fathead pizza crust meal prep shown here results in roughly 900 calorie pizzas. If you want a PDF guide on some simple tweaks you can make to change up the calories and the macros to better suit your specific needs then grab the FREE Fathead Meal Prep Customizer.

One Fathead Pizza Crust is good..but four is better!

Fathead Pizza Crust Meal Prep

Course: Main Dish
Cuisine: American
Keyword: fathead pizza crust
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 911kcal
Print Recipe

Ingredients

Fathead Crust

  • 2 1/4 cups mozzarella cheese Shredded
  • 3 ounces cream cheese
  • 1 large egg beaten
  • 1 1/4 cup Almond flour

Pesto Sauce

Toppings

  • 1 large portobello mushroom sliced
  • 2 ounces pepperoni

Instructions

Make the Crust (Without Microwave)

  • Add mozzarella cheese to a non stick sauce pan and heat over low heat until completely melted.
  • Add cream cheese to melted cheese and continue heating and stirring until evenly mixed and melted. Remove from heat and add the cheese mixture to a mixing bowl.
  • Add almond flour and the beaten egg to the cheese mixture and start by combining with a fork. Finish by mixing by hand.
  • Portion the dough into 4 even balls. Place each dough ball between two pieces of parchment paper and use a rolling pin to roll out the dough. With your hands, gently push in the edges to create a crust. 
  • Places the crusts on a baking sheet and bake at 400 degrees for 15 minutes.
  • Remove the crusts and allow to cool for 30 minutes

Make the Crust (With Microwave)

  • Add mozzarella cheese and cream cheese to a microwave safe bowl. Microwave in 30 second bursts until both are completely melted and easy to mix together.
  • Add almond flour and the beaten egg to the cheese mixture and start by combining with a fork. Finish by mixing by hand.
  • Portion the dough into 4 even balls. Place each dough ball between two pieces of parchment paper and use a rolling pin to roll out the dough. With your hands, gently push in the edges to create a crust. 
  • Places the crusts on a baking sheet and bake at 400 degrees for 15 minutes.
  • Remove the crusts and allow to cool for 30 minutes

Make the Pesto Sauce

  • Add all of the ingredients to a blender or food processor and blend for 45-60 seconds. The sauce should be emulsified and slightly chunky.

Make the Pizza

  • Once the crusts have cooled, top each one with 1/4 of the pesto sauce. Add sliced portobello mushrooms and 1/2 ounce of pepperoni to each. Bake at 400 degrees for 10-12 minutes. Enjoy!

Storage Options

  • If you plan on using all of the pizzas in the next week they are best stored in the fridge. Storing the crust without sauce and toppings will result in a crispier pizza and will increase the shelf life. We recommend topping each crust just before reheating them..
  • The crusts will last in the freezer for up to a month and you will have the best shelf life by storing them without toppings in a ziploc freezer bag or tightly wrapped in saran wrap.

Notes

Net Carbs: 7g per pizza
For individualized nutrition and options for adjusting the macros of this meal prep, download the free guide located at the end of the blog post.

Nutrition

Calories: 911kcal | Carbohydrates: 12g | Protein: 32g | Fat: 84g | Fiber: 5g

Matt Gaedke

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