Guilt- Free & Grain- Free Pizza

March 6, 2018

I originally made this post for my womens nutrition blog on since it is gluten free, low carb and higher in fats, but it was a big hit with my whole family so I had to share here too for you wonderful mamas and papas! This crust is low in carbs (think less rowdy kids with better focus!), high in fiber and a good dose of protein and nourishing, satiating fats. If your wee one has a dairy allergy this isnt the recipe to use though! But if you are trying to find alternatives to grains and gluten this is a home run! The “dough” was quick and easy to form as if you work with wet hands you won’t end up wearing most of it ;) we customized our toppings- broccoli and pesto for me, pepperoni, pesto and hot sauce for my hubby and just cheese for Makayla.after cooking the dough for 8 minutes I added tomato sauce, cheese then our preferred toppings and cooked about another 12 minutes. What I learned: dont add so much stinkin pesto! Wait til the end to add a pesto drizzle, so the oils dont grease up the whole pizza. Go a bit easier on the cheese, again to avoid an oil avalanche. Let pizza cooa few minutes before cutting so the crust hardens a bit more. Leave a wider rim if you love “crust”. It has great taste and texture so i would personally want a wider crust. I cant take credit for the dough recipe it is known as Fathead Dough and has become something of an internet recipe sensation so I just had to give it a whirl. Two thumbs up and will be playing around with more variations soon. 



FATHEAD PIZZA DOUGH (this is a large pizza dough, so smaller cut portions in half!)


  • 3 cups shredded organic mozzarella

  • 1 1/2 cup almond flour, blanched

  • 4 tablespoons of organic cream cheese, cubed

  • 2 eggs

  • Garlic powder, onion powder, and mixed Italian herbs for seasoning. (I used one with oregano and garlic) 



Preheat oven to 350 F. 

In glass bowl melt mozz and cream cheese. Mix well and add in almond flour and seasonings. Add in eggs and form dough with wet hands. Parchment paper is ideal to roll out the dough on (layer of parcent under the dough and another sheet on top), I was out of parchment when I attempted this the first time so this dough was simply put on a sprayed cookie sheet and formed with my hands. Place crust in oven and cook for about 8 minutes to firm up. Remove from oven, add toppings then cook again until golden and cheese is melted- about 12-15 minutes. Watch closely around the 10 minute mark. Let cool a bit to ensure crust is firm. 




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We are 4 year old Makayla + Holistic Nutrition Coach and mom, Briana...

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