This Fathead pizza is a low-carb masterpiece featuring a rich artisan white sauce, tender chicken, earthy mushrooms, fresh spinach, and briny olives. With a crispy yet chewy crust made from mozzarella and almond flour, this keto-friendly delight offers a gourmet pizza experience without the guilt. Perfect for those who love creamy, cheesy flavors with a balance of wholesome toppings, this homemade Fathead pizza will satisfy cravings while keeping carbs in check.
Ingredients:
For the Fathead Crust:
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp cream cheese
- 1 cup almond flour
- 1 large egg
- ½ tsp baking powder
- ½ tsp garlic powder
- ½ tsp Italian seasoning
For the Artisan White Sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
For the Toppings:
- 1 cup cooked chicken breast, shredded or diced
- ½ cup mushrooms, sliced
- ½ cup fresh spinach, chopped
- ¼ cup black olives, sliced
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions:
- Prepare the Fathead Dough: In a microwave-safe bowl, melt the shredded mozzarella and cream cheese for about 45 seconds, stirring until smooth. Add almond flour, baking powder, garlic powder, and Italian seasoning. Stir well, then mix in the egg until a dough forms.
- Roll Out the Crust: Preheat the oven to 400°F (200°C). Place the dough between two sheets of parchment paper and roll it out into a 10-12 inch circle. Transfer the dough onto a parchment-lined pizza pan.
- Bake the Crust: Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside while preparing the white sauce.
- Make the Artisan White Sauce: In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant. Add heavy cream and stir continuously. Mix in grated Parmesan, salt, black pepper, and oregano. Simmer for 2-3 minutes until slightly thickened. Remove from heat.
- Assemble the Pizza: Spread the white sauce evenly over the pre-baked crust. Sprinkle half of the shredded mozzarella over the sauce. Arrange the shredded chicken, sliced mushrooms, spinach, and olives evenly on top. Finish with the remaining mozzarella and grated Parmesan.
- Final Bake: Return the pizza to the oven and bake for another 8-10 minutes until the cheese is bubbly and golden brown.
- Cool and Serve: Let the pizza rest for a few minutes before slicing. Enjoy a delicious, creamy, and flavorful Fathead pizza with every bite.