Low‑carb mozzarella & ground‑almond pizza (fathead style)
A chewy, low‑carb pizza with a mozzarella + ground‑almond base — crispy edges, bubbling cheese and fresh basil in under an hour.
This is a proper low‑carb pizza that doesn’t taste like sacrifice. The base is a fathead‑style dough of mozzarella and ground almonds — chewy, crisp at the edges and sturdy enough to hold gooey topping.
Make two medium pizzas to share; it’s ideal for a midweek treat when you want pizza without the carbs. The method is forgiving, but follow the key steps for melting and par‑baking and you’ll be rewarded.
Ingredients
- 300 g mozzarella — shredded — total for dough and topping
- 60 g cream cheese — softened
- 80 g ground almonds
- 1 egg
- 5 ml baking powder
- 5 ml sea salt
- 20 ml olive oil — total for dough and sauce
- 120 ml tomato passata
- 1 garlic clove — finely minced or grated
- 5 ml dried oregano
- 100 g cherry tomatoes — halved
- 10 g fresh basil — leaves for finishing
- 0 ml black pepper
Equipment
- microwave (optional) or heatproof bowl and small saucepan for bain‑marie
- baking tray
- baking paper
- rolling pin or flat plate
Instructions
Heat the oven to 220°C fan/240°C conventional and line a baking tray with baking paper.
In a heatproof bowl combine the shredded mozzarella and cream cheese. Melt gently: microwave in 20–30 second bursts, stirring between bursts, or sit the bowl over a barely‑simmering pan of water (bain‑marie) until the mixture is soft and stirrable.
Stir the egg into the melted cheese, then add the ground almonds, baking powder and sea salt. Mix until a sticky dough forms, then turn onto a sheet of baking paper and fold/knead (use a second sheet on top) until smooth — about 1–2 minutes. If dough is very sticky, dust with up to 1 tbsp extra ground almonds.
Divide the dough into two balls. Place one between two sheets of baking paper and press/roll to a 20–25 cm round about 3–4 mm thick. Transfer (keeping the paper) to the prepared baking tray. Repeat with the other ball. Chill both bases in the fridge for 15 minutes to firm up.
Par‑bake the chilled bases in the preheated oven for 10 minutes until pale golden and beginning to set at the edges.
While bases bake, mix the tomato passata with the minced garlic, dried oregano, 10 ml olive oil, a pinch of sea salt and black pepper. Taste and adjust seasoning, then spread evenly over the par‑baked bases.
Scatter the remaining shredded mozzarella and halved cherry tomatoes over the sauce. Drizzle the remaining olive oil over the pizzas and return to the oven for 10 minutes until the cheese has melted and edges are golden and crisp.
Remove pizzas, scatter fresh basil leaves, leave to rest for 5 minutes, then slice and serve.
Tips
- If the shredded mozzarella feels wet, press it in kitchen paper before melting — excess moisture makes the dough sloppy.
- Knead and shape the dough between two sheets of baking paper to avoid sticky hands and to get an even thickness; chill briefly before par‑baking so it keeps its shape.
- Par‑bake the base — this is the single most important step to prevent a soggy centre.
- Make‑ahead: you can shape and chill the bases, then keep wrapped in the fridge up to 24 hours; par‑bake from chilled for 12 minutes before adding toppings.
- Leftovers reheat well in a moderate oven (180°C fan/200°C conventional) for 8–10 minutes to restore crispness. Microwave will make it limp.
Substitutions
ground almonds → finely ground sunflower seeds, same weight (80 g) — works well if nut‑free is needed
Stays closecream cheese → mascarpone, same weight (60 g) — slightly richer and smoother
Stays closemozzarella → buffalo mozzarella, same weight (300 g) — creamier but will release more moisture so squeeze and pat dry
Noticeably differentegg → 1 tbsp ground chia mixed with 3 tbsp water (set 5 minutes) — dough will be a bit more fragile
Noticeably different
Nutrition
Per serving · estimated
- 890
- Calories
- 46 g
- Protein
- 14 g
- Carbs
- 72 g
- Fat
- 5 g
- Fibre
- 4 g
- Sugar
- 1700 mg
- Sodium
FAQ
Can I make one large pizza instead of two medium?
Yes — press into one 30 cm round and increase par‑bake time to 12–14 minutes before adding toppings, then bake 12–14 minutes more until cheese is bubbling.
Can I freeze the bases?
Yes. Par‑bake fully, cool, then wrap well and freeze up to 1 month. Reheat from frozen in a preheated oven 200°C fan/220°C conventional for 10–12 minutes before adding toppings.
Why did my dough separate or look oily after melting the cheese?
That happens if the cheese overheats or is unevenly melted. Use gentle heat, stir between short bursts in the microwave or use a bain‑marie. Kneading usually brings it back together — if very oily, blot with kitchen paper and add a teaspoon of ground almonds.
Is this suitable for a ketogenic diet?
Yes — the recipe is low in net carbs (about 14 g carbs per serving) and high in fat, which fits many ketogenic plans; check portion sizes against your daily macronutrient goals.
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