There are many things you miss when following a low carb eating plan. Sure, these get easier to ignore as time goes by, but some things for me are always going to be difficult to pass up – and one of those is definitely a good pizza. I’ve tried all sorts of home made bases – ripped countless squares of muslin cloth trying to get the cauliflower drained, bought overpriced low carb pizza bases that realistically are nothing but glorified wraps and meant pizza had to be eaten with a knife and fork because slices weren’t firm enough to withstand toppings and stay firm… BUT NO MORE!!

I spotted the FATHEAD pizza base recipe well over two years ago but now finally tried it myself for us earlier in the week and OMG. NO MORE FLOPPY PIZZA! Also, it’s dead simple to make – no wringing out of steamed veggie ingredients and more importantly, no eating pizza with a knife and fork (if you do this normally, please seek help).

So, thanks to Ditch The Carbs here is my new go to pizza recipe; I will never buy store bought again.


10 mins
20 mins
30 mins

Author: Libby
Recipe type: Dinners

Serves: 6 slices
170g / 6 oz / 1¾ cups (approx) pre shredded/grated cheese (mozzarella is the best or Edam/mild cheese)
85g / 3 oz / ¾ cup almond flour/meal
2 tbs cream cheese
1 egg
+/- salt to taste
½ tsp dried rosemary/ garlic or other flavourings (optional)
your choice of toppings such as pepperoni, peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc


Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, rosemary and any other flavourings, mix gently.
Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.

I used mozzarella and made two side plate sized bases – next time I make this I’m going to split the dough into 4 and make thinner ones to see how that goes – the thinner outer edges of our bases were super crispy and DAMN AWESOME so I’m going to aim for that throughout the base by making them thinner.

I made a homemade pizza sauce using fresh tomatoes, chilli’s, garlic and a splash of Maggie’s (it adds a deliciously warm earthy tone to the flavour profile) all mushed and fried ina pan (very technical hahahahahaha!) and cooked down until it was the thickness I deem good enough for a spreadable base sauce. Topped with Grated cheddar and fresh tomato, back in over for 5 minutes and topped with fresh basil after they came out. SO DAMN GOOD.

Now go and give this a try. Soon you’ll be buying 2kg mozzarella loaves like me 😛




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