Your favourite low carb pizza base converted to thermomix for your convenience! So simple and quick, this super healthy LCHF, keto and banting friendly pizza base is waiting for you to make it today

Fat Head Pizza


Prep Time
Cook Time


Prep Time: 25 minutes
Cook Time: 20 minutes
Course: Savoury
Servings: 2


Ingredients Base

  • 50 Grams cream cheese
  • 170 Grams mozzarella
  • 1 whole egg
  • 80 Grams almond flour or almond meal
  • 2 pinches of salt
  • ½ tsp. mixed Italian herbs

Ingredients toppings

  • 100 g fresh sliced tomato
  • 120 g mozzarella
  • 40 g salami slices
  • 30 g Kalamata olives
  • 30 g sliced onion
  • 60 g fresh rocket/mizuna or baby spinach
  • 80 g thinly sliced prosciutto
  • 2 tbs leggos pizza paste or your favourite pizza sauce (optional)


  • Preheat oven to 180C and put a baking tray in the oven to preheat
  • If using whole almonds, mill 10 seconds / speed 8 / mc on, remove and set aside, if using almond meal or flour go straight to step 3
  • Without washing the bowl, chop mozzarella and cream cheese 10 seconds / speed 6 / mc on, scrape down
  • Add egg and salt, mix 10 seconds / speed 4 / mc on scrape down
  • Add almond meal, mix 30 seconds / speed 3 / mc on
  • Wrap and chill dough for 1 hour (alternatively to speed up the process you can complete the next step, then chill the discs for 10 minutes before adding toppings and baking)
  • Roll dough out between two sheets of baking paper to make one large thin crust pizza. Remove top sheet of paper then move the pizza base with it baking paper onto a hot oven tray or pizza stone and bake 12 minutes or until browned
  • Top with fresh tomato slices, mozzarella, salami, olives and onion then return to the hot oven for 8-10 minutes or until cheese is golden. Remove from the oven and finish with fresh greens and prosciutto
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18 comments on “Fat Head Pizza

Tracy says:

Does anyone else find this mixture really difficult to deal with, sticky. I prefer your super dough pizza from the Getting Started cookbook

Bec says:

can you use coconut flour instead of almond meal please?

Thermo Foodie and The Chef says:

yes but you would need to use less as coconut flour is very absorbent, id try about 1/4 or less even

Rhiannon Machin says:

5 stars
I just used cauliflower flour. So good!

Kristy says:

This one is on high rotation in our house. Super easy to make & so filling & delicious. I also use this dough to wrap around hot dogs & make chilli cheese dogs! Yum!

Thermo Foodie and The Chef says:


Megan says:

5 stars
So good I don’t like real pizza in comparison any more

Shae says:

5 stars
Made this for the first time and was a huge success!

Lindy Culovic says:

I made this and it was so sticky that I can’t remove the top sheet. should i have added more than 80g of almond flour perhaps? Bit of a mess at the moment. Have popped it in the oven with the top sheet on… will see if I can remove it after a few mins.

Thermo Foodie and The Chef says:

It is much less sticky if you chill it a few minutes, hopefully it worked out for you 🙂

Lindy Culovic says:

5 stars
OH thank you it did work out for me. I didn’t let it cool but just left it with the top sheet on for a while and then could peel it off.

Amy says:

5 stars
First time making it today as was really wanting pizza but didn’t want to put out my good efforts last few weeks and yum! Even my 2 year old asked for seconds! Will be a regular in our house

Thermo Foodie and The Chef says:

Thanks so much for letting us know, and its such a versatile dough too!

Sylwia says:

5 stars
the best

Clare says:

5 stars
Best recipe for pizza dough

ishai says:

I add parmesan to the base – makes it more sturdy and better flavour. try adding 50gr to the mozzarella. Freezing it for 30 minutes before the oven makes it better and more evenly cooked. The only issue I have is a soggy middle, so I recommend to spread the toppings more to the sides and avoid the middle.

Thermo Foodie and The Chef says:

Fabulous! thanks so much for sharing your tips we will definitely try this

Thermo Foodie and The Chef says:

to avoid the soggy middle, try pre bake the base and then add toppings

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