Name: Keto Fathead Pizza (Standard)
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 1 large pizza (6-8 slices)
Cuisine: Italian-American
Ingredients: 1 1/2 cups Shredded Mozzarella Cheese; 2 ounces Cream Cheese - cubed; 1 large Egg; 3/4 cup Almond Flour; 1 tsp Garlic Powder; 1/2 tsp Dried Oregano; 1/4 tsp Salt; 1/2 cup Sugar-Free Pizza Sauce; 1 cup Shredded Mozzarella Cheese; 1/2 cup Pepperoni Slices; 1/4 cup Sliced Black Olives

Recipe tier

3.5 cup Shredded Fontina Cheese
4.0 ounce Mascarpone Cheese
2 unit Large Egg
1½ cup Superfine Blanched Almond Flour
2 tsp Dried Porcini Mushroom Powder
1 tsp Fresh Rosemary
½ tsp Sea Salt
2 pinch White Pepper
½ cup Roasted Garlic White Sauce
2 cup Gruyere Cheese
2 cup Mixed Wild Mushrooms (shiitake, cremini, oyster)
2 tbsp Truffle Oil
4.0 oz Prosciutto di Parma
2 tbsp Fresh Thyme Leaves
2 drizzle High-Quality Balsamic Glaze
2 head Garlic
2 tbsp Olive Oil
1 cup Heavy Cream
½ cup Parmesan Cheese
2 pinch Nutmeg

Equipment

Baking sheet
Parchment paper
Microwave
Mixing bowls
Whisk
Fork

Instructions

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1. Roast garlic: Preheat oven to 400°F (200°C). Slice top off garlic head, drizzle with olive oil, wrap in foil, and roast 40-50 minutes until soft. Mash cloves with fork; whisk with heavy cream, Parmesan, nutmeg, salt, and pepper. Set aside.
2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
3. Prepare Fathead Dough: Melt fontina and mascarpone in a microwave-safe bowl (30-sec intervals, stirring). Whisk egg separately, then gradually incorporate melted cheese. Stir in almond flour, porcini powder, rosemary, sea salt, and white pepper until dough forms.
4. Form crust: Turn dough onto prepared baking sheet. Cover with another parchment sheet and press into a 1/4-inch thick circle/rectangle. Remove top parchment, poke holes with a fork.
5. Par-bake crust: Bake for 12-15 minutes until golden brown and firm.
6. Sauté mushrooms: While crust bakes, sauté mixed wild mushrooms in a skillet with olive oil, salt, pepper, and half the truffle oil until tender and browned. Stir in fresh thyme leaves during the last minute.
7. Assemble pizza: Spread roasted garlic white sauce on the pre-baked crust. Sprinkle with Gruyere, then arrange sautéed mushrooms and drape Prosciutto di Parma.
8. Final bake: Return to oven for 8-10 minutes, until cheese is melted and bubbly, and prosciutto is slightly crisped.
9. Finish and serve: Drizzle with remaining truffle oil and balsamic glaze (if optional). Cool slightly, then slice and serve.