Keto Pizza with Almond Flour Base and Mozzarella

Why This Works for Intermittent Fasting

This pizza replaces starch with almond flour and mozzarella, delivering the comfort of pizza with a macro profile that supports your next fast. The high fat and protein content keeps insulin low after eating and sustains satiety for hours — meaning you re-enter your fasting window without hunger pushing back. It fits naturally as the main meal in a 16:8 or 18:6 eating window, or as a satisfying OMAD plate.

Ingredients

For the crust (fathead dough):

• 1¾ cups (175g) finely ground almond flour
• 2 cups (200g) shredded mozzarella (low-moisture, part-skim)
• 2 tablespoons full-fat cream cheese
• 2 large eggs
• ½ teaspoon fine sea salt
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano

For the topping:

• 4 tablespoons plain tomato passata (no added sugar)
• 1 teaspoon olive oil
• ½ teaspoon dried basil
• 1 pinch sea salt
• 125g fresh mozzarella, torn into pieces
• 80g pepperoni slices (no added sugar — check the label)
• 1 small handful fresh rocket or baby spinach (added after baking)
• Black pepper to taste

Instructions

1. Preheat your oven to 200°C / 390°F. Line a large baking tray or pizza stone with baking parchment.

2. In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave on high for 90 seconds, stirring at 45 seconds, until both are fully melted and can be mixed into a uniform paste.

3. Working while the mixture is still warm, stir in both eggs until fully incorporated. Then add the almond flour, sea salt, garlic powder, and oregano. Mix vigorously with a silicone spatula or your hands until a soft, slightly sticky dough forms.

4. Transfer the dough to the lined baking tray. Dampen your hands with water, then press the dough out into a round or rectangular shape approximately 5mm thick. Push the edges slightly higher to form a crust border.

5. Bake the crust alone for 11–13 minutes until golden brown and firm to the touch. Remove from the oven.

6. Whisk together the passata, olive oil, basil, and a pinch of salt. Spread in a thin, even layer over the crust, leaving a small border at the edges.

7. Scatter the torn mozzarella evenly over the sauce, then lay the pepperoni slices on top.

8. Return to the oven for 8–10 minutes until the mozzarella is bubbling and starting to brown in spots.

9. Remove from the oven, scatter fresh rocket or baby spinach over the top, season with black pepper, slice into 4–6 pieces, and serve immediately.

Note on dough temperature: Fathead dough is easier to handle while warm. If it cools and becomes stiff before you have shaped it, microwave for 20–30 seconds to soften.

Nutrition Per Serving (¼ of pizza)

Fasting Compatibility

This recipe is ideal for 16:8 and 18:6 eating windows as a main evening meal, or as the centrepiece of an OMAD plate. The almond flour base delivers fewer than 8g net carbs per serving — keeping insulin lower than any traditional pizza crust — while the mozzarella and pepperoni provide a strong protein and fat base that sustains satiety deep into the next fasting window. Pair with a rocket salad dressed with olive oil and a squeeze of lemon.

Related Recipes

• Garlic butter steak with roasted asparagus
• Keto cauliflower cheese gratin
• Creamy Tuscan chicken with spinach

This recipe is for informational purposes only and is not medical advice. Always consult a qualified healthcare professional before making dietary changes, especially if you have an existing health condition.