Easy Low Carb FatHead Pizza, Gluten Free

Easy Low Carb Fathead Pizza/ Gluten Free

Let me start by saying I object to calling anything or anyone FatHead but this pizza crust made with cheese and almond flour is a low carb replacement for high carb pizza crust and the name has stuck, recognizing the original creator, despite many variations.

I rarely eat pizza but this Easy Low Carb Arugula, Sun Dried Tomato FatHead Pizza crust can be part of a lower carbohydrate diet despite the high saturated fats from cheese.

What could be wrong with an all topping pizza? The crust is made with mozzarella and cream cheese so the crust is a topping too.

I adapted my son’s FatHead crust recipe and mixed everything in the food processor which was much easier than microwaving the cheese and mixing the egg in by hand, which I found tedious.

You’ll need parchment paper or silicone baking mats and a rolling pin.

The ingredients are easy to find.

Mozzarella, cream cheese, 1 egg, almond flour and spices of your choice. I used oglio olio e peperoncino (garlic, parsley, red pepper flakes) spice mix.  Any combination of Italian spices would be fine and use them liberally. You can grind your own almonds to make almond flour just don’t over do it or you’ll have almond butter. Coconut flour would work too.

I promise to update this recipe with an adaptation for readily available Mexican cheeses but I think Chihuahua cheese would work. Baja amigas, if you try a Mexican cheese let me know.   

The crust is easy to roll out on parchment paper. Make sure you poke holes in the crust to add even cooking and to prevent huge puffy bubbles.

Easy Low Carb Fathead Pizza/ Gluten Free

The naked crust cooks and browns quickly in a 425 degree oven for 12 minutes before you add the toppings. Make sure all meats are fully cooked and the vegetables are thinly sliced because the pizza crust goes back in the oven for a scant 5 minutes to heat the toppings.

Easy Low Carb Fathead Pizza/ Gluten Free

Choose flavorful toppings and cut into thin slices. I used arugula, onion, sun dried tomatoes, bacon and olives on my Easy Low Carb FatHead Pizza crust. Try bell pepper, mushrooms, jalapeño, or cooked chorizo for a Mexican twist.

Easy Low Carb Fathead Pizza/ Gluten Free

Special diets:

Low carb, Keto diets? This is your pizza fix without bread.

Gluten free? Yes

Paleo, sorry cheese isn’t allowed. Try a cauliflower pizza crust instead.

Weight Watchers? Sure. You will use  a lot of points to eat this high fat pizza but it is so rich that one piece would be satisfying. Serve it with a huge low calorie green salad. It’s no worse than high carb,high fat pizza on regular crust. This is just all toppings.

Vegetarian?  Skip the bacon, it isn’t necessary.

Easy Low Carb Fathead Pizza/ Gluten Free

Easy Low Carb FatHead Pizza, Arugula, Bacon, and Sun Dried Tomatoes

An easy low carb, Keto diet, gluten free pizza crust made with mozzerella, cream cheese and almond flour with Italian spices, arugula, bacon and sun dried tomatoes. On the table in 30 minutes. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4
Author TraceyDelaplain


  • 1 Cup Shredded mozzarella cheese
  • 2 Ounces Cream cheese
  • 1/4 Cup Almond flour May substitute coconut flour
  • 1 Tablespoon Italian seasoning
  • 2 Teaspoons Garlic powder


  • 1 Cup Fresh arugula
  • 1/2 Cup Thinly slices onions
  • 1/4 Cup Sliced olives
  • 1/4 Cup Sun dried tomatoes packed in oil
  • 2 Slice, Bacon, crumbled


  1. Preheat oven to 425 F degrees. Combine cheeses, spices and egg in a food processor until a sticky dough forms. If you mix the crust by hand, microwave the cheeses for 20-30 seconds until softened and warm and then mix egg and spices into cheese until combined. This takes a few minutes before the egg will mix into the cheese. 

    Roll dough between two sheets of parchment paper to desired thickness. Remove top parchment sheet and use a fork to poke multiple overlapping holes. 

    Transfer the parchment paper with the prepared crust to a baking sheet. Bake for 12 minutes or until browned.

    Arrange toppings over crust, meats must be fully cooked. Return to oven for 5-7 minutes until toppings are hot. 

    Easy Low Carb Fathead Pizza/ Gluten Free

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Check out my Low Carb Pinterest Board
Easy Low Carb FatHeda Pizza, GF, Keto

Easy Butternut Squash with Bacon, Sage and Rosemary

Butternut Squash Roasted with Bacon, Sage and Rosemary

Cool weather and fall cooking. This easy butternut squash and bacon side dish smelled and tasted heavenly with fresh rosemary and sage. I served mine with a whole roasted lemon thyme chicken. The small amount of bacon was a savory treat with the sweet squash and really made the dish special but vegetarians could add another protein. Do be careful with nuts because they tend to burn, so throw them in during the last 15 minutes of roasting. The sage leaves should be fresh because the crispy pieces of sage stand out without overwhelming the dish.

I’m dreaming up all sorts of vegetable, bacon and sage recipes for fall: Brussels sprouts, green beans, roasted sweet potatoes, beets.

Sage is hardy and easy to grow so consider planting it in your Baja herb garden to enjoy all fall and winter. It also survives the harsh Nevada winters.

This snowbird is ready to fly south to avoid the harsh Nevada winter. It is cold and rainy in northern Nevada and I’m wearing jeans and shoes for gosh sakes.

I’m also embracing fall vegetable side dishes. I’m always talking about how much produce I buy and cook but I never seem to post any vegetable recipes. I have some in the queue so stay tuned.

Fall Vegetable side dishes/MyBajaKitchen.com

I’m sharing my easy butternut squash and bacon fresh out of the oven with Fiesta Friday where you can find more delicious recipes from around the world. The lovely cohosts, in addition to the supreme cohost Angie’s, are Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens

Don’t save this easy butternut and bacon dish for special occasions but you can bet that it will be on my Thanksgiving table.

[lt_recipe name=”Butternut Squash Roasted With Bacon, Sage and Rosemary” servings=”4″ prep_time=”15 MINUTES” cook_time=”45 MINUTES” total_time=”60 MINUTES” difficulty=”easy ” summary=”Butternut squash seasoned with bacon, sage and rosemary. A delicious vegetable side dish. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/IMG_2694-300×225.jpg” ingredients=”4 cups cubed butternut squash ;2 slices bacon;2 fresh rosemary springs, stripped;1/4 cup sliced fresh sage leaves ;1 teaspoon sea salt;1/2 teaspoon ground black pepper ” ]Preheat oven to 350 F. Wash and cube butternut squash into 1 inch pieces. ;Chop bacon into 1/4 pieces;Wash herbs. Strip rosemary leaves and chiffonade sage leaves.;Combine all ingredients in a glass baking dish. ;Bake uncovered at 350F for 45 minutes. the squash will be soft and the bacon should be crisp but not burnt. [/lt_recipe]

Pin it for Thanksgiving or Christmas
Butternut Squash with Bacon, Sage and Rosemary/MyBajaKitchen.com