This is a take on a fathead pizza — the mozzarella cheese provides the chewiness that is normally derived from gluten in traditional baking. This recipe doesn’t really work well in the oven– if you have the time and oven I recommend finding a oven-based pizza recipe, but this is great if you’re in a hurry! If you’re doing keto in a dorm or on the road this one is for you.

P.S. I spent a month developing this recipe and getting the consistency right for my boyfriend’s birthday! ♡

KetoAim Microwave Keto Pizza
For the Crust:
1 Tablespoon cream cheese
1 Tablespoon butter
1/2 teaspoon Italian seasoning
3 Tablespoon almond flour
1/4th teaspoon baking powder
1 Tablespoon heavy whipping cream

1/4 cup shred mozzarella cheese
1/4 cup cheddar cheese
1 Tablespoon shred parmesan cheese
1 egg
Optional Garlic Powder

Toppings
4 Tablespoon Rao’s Marinara Sauce (Or other low/no sugar tomato sauce)
1/4 cup shred mozzarella cheese
1/4 cup shred cheddar cheese
Pepperoni

Make it a Meat Lover’s Pizza Also Add
Diced Ham
Cooked Crumbled Bacon (google microwave Bacon, it’s easy)
Sausage Crumbles (you can buy them precooked)

INSTRUCTIONS
1.) Microwave the butter and cream cheese for 30 seconds in a glass container. (We use 7.5 x 5 inch pyrex)
2.) Add the almond flour, italian seasoning, baking powder, heavy whipping cream, and mix into a paste.
3.) Add the mozzarella cheese, parmesan cheese, and egg. Stir until well combined and flatten in the dish. It will be chunky but it will melt in the microwave.
4.) Sprinkle garlic powder on top of crust to taste. (You don’t need a lot)
5.) Microwave 4 minutes. Microwave time may vary but be careful to not overcook as it will make the crust tough. Spoon inserted in the middle should come out clean. Let crust cool for 2 minutes. (This helps with texture.)
6.) Pour the tomato sauce on top of the cooked crust and spread it evenly with a spoon.
7.) Add the cheese and any desired toppings evenly across the top.
8.) Microwave 1:30 to melt the cheese and warm the toppings.
9.) Enjoy!

Recipe Progress Notes:
Tried 1 tbsp coconut flour,  1 tbsp almond.  Too biscuity and you can taste the coconut. I think I may need to stick with almond or mostly almond.

Too much cheese in the crust = too chewy, makes it hard to eat.

Cook the crust too long = burns the cheese and it becomes tough.

You do need the mix of mozerella and cheddar to have the correct texture. But the parmesean isn’t necessary, it just adds a nice flavor and salt.