Keto Fat Head Tricolore Pizza

Fat head dough fan? OMG guys you have to try this low-carb Fat Head chicken tricolore pizza.

Cheesy, grain-free and gluten-free keto pizza dough loaded with homemade marinara sauce, succulent chicken, pesto and stringy mozzarella. The perfect Friday night feast. Who needs Dominos when you’ve got homemade and keto approved pizza?!

Also check out our Fat Head Pizza with Pepperoni & Jalapeños (an all-time favourite!) and Fat Head Pizza with Mozzarella, Tomato & Rocket (a vegetarian keto option if you swap the parmesan for other type of hard cheese).

This keto recipe yields one large pizza. Serve half if you’re the one meal a day (OMAD) style keto eater who practices intermittent fasting, or a quarter (2 slices) as a regular meal.

So who will you share yours with?

Step-by-step

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the grated mozzarella cheese into a bowl and add the cream cheese. Microwave on high for 1 minute.

2. Mix with a spatula and microwave on high for another 30 seconds and mix. Add the egg and stir. Add salt, almond flour and mix until well combined.

   

3. Place the dough on a heatproof baking mat and use your hands to flatten until about ¹/₂ - 1 cm (¹/₄ - ¹/₂ inch) thick. Alternatively, you can use a piece of parchment paper on top and roll the dough out. If the dough is sticky, use a bit of olive oil for greasing to dampen your hands when flattening the dough.

   

4. Gently prick the dough with a fork and bake in the oven for 10 minutes until golden.

   

5. Meanwhile, prepare the topping. Season the chicken with a little olive oil, salt and pepper. Grease a griddle pan (or a regular pan) to prevent sticking. Preheat on a medium heat and char-grill the chicken for 4 - 5 minutes each side until cooked through. Remove from the heat and allow to rest before slicing.

   

6. Remove the fathead pizza base from the oven and spread the sugar-free marinara sauce on top. Add slices of mozzarella and chicken breast.

   

7. Place back in the oven for 5 minutes. Remove from the oven and top with fresh sun-dried tomatoes, pesto and rocket.

   

8. Enjoy warm! To store, let it cool down and place in the fridge for up to 3 days.

   

Recipe

Keto Fat Head Tricolore Pizza

★★★★★4.6 (24 ratings)

Cheesy, grain-free pizza dough loaded with homemade marinara sauce, succulent chicken, pesto and stringy ...

Hands on

15m

Overall

30m

Servings

4

7.8 g

Net carbs

49.1 g

Protein

43.3 g

Fat

619

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• Fat head pizza base:
• 1 ¹/₂ cups shredded low-moisture mozzarella (170 g/ 6 oz)
• 2 tbsp cream cheese (30 g/ 1.1 oz)
• 1 large egg
• ¹/₂ tsp sea salt
• ³/₄ cup + 1 tbsp almond flour (80 g/ 2.8 oz)
• Pizza topping:
• 2 small chicken breasts (300 g/ 10.6 oz)
• ¹/₄ tsp sea salt
• pinch of black pepper
• 1 tsp ghee, duck fat or olive oil
• ¹/₄ cup sugar-free marinara sauce (60 ml/ 2 fl oz) - You can make your own marinara sauce in just 5 minutes!
• 2 balls of mozzarella, sliced (250 g/ 8.8 oz)
• 2 tbsp pesto (30 g/ 1.1 oz) - you can make your own pesto!
• 5 pieces sun-dried tomatoes, chopped (15 g/ 0.5 oz)
• ¹/₂ cup fresh rocket (5 g/ 0.2 oz)

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Place the grated mozzarella cheese into a bowl and add the cream cheese. Microwave on high for 1 minute.

2. Mix with a spatula and microwave on high for another 30 seconds and mix. Add the egg and stir. Add salt, almond flour and mix until well combined.

3. Place the dough on a heatproof baking mat and use your hands to flatten until about ¹/₂ - 1 cm (¹/₄ - ¹/₂ inch) thick. Alternatively, you can use a piece of parchment paper on top and roll the dough out. If the dough is sticky, use a bit of olive oil for greasing to dampen your hands when flattening the dough.

4. Gently prick the dough with a fork and bake in the oven for 10 minutes until golden.

5. Meanwhile, prepare the topping. Season the chicken with a little olive oil, salt and pepper. Grease a griddle pan (or a regular pan) to prevent sticking. Preheat on a medium heat and char-grill the chicken for 4 - 5 minutes each side until cooked through. Remove from the heat and allow to rest before slicing.

6. Remove the fathead pizza base from the oven and spread the sugar-free marinara sauce on top. Add slices of mozzarella and chicken breast.

7. Place back in the oven for 5 minutes. Remove from the oven and top with fresh sun-dried tomatoes, pesto and rocket.

8. Enjoy warm! To store, let it cool down and place in the fridge for up to 3 days.

Nutrition per serving, 2 slices/ ¼ pizza

Carbs 5%Protein 32%Fat 63% of calories

Net carbs

7.8 g

Total carbs

10.4 g

Fiber

2.6 g

Sugars

3.3 g

Protein

49.1 g

Fat

43.3 g

Saturated fat

15.9 g

Calories

619 kcal

Sodium

1,298 mg · 56.5% RDA

Magnesium

111 mg · 27.9% RDA

Potassium

644 mg · 32.2% EMR

Nutrition by ingredient

Per 2 slices/ 1/4 pizza	Net carbs	Protein	Fat	kcal
Mozzarella cheese (low moisture, for pizza)	2.4 g	10.1 g	8.4 g	125
Cream cheese, soft (full-fat)	0.2 g	0.5 g	2.1 g	18
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	1.6 g	1.2 g	18
Salt, sea salt	0 g	0 g	0 g	0
Almond flour (blanched ground almonds, almond meal)	1.8 g	4.3 g	10.5 g	118
Chicken, breast (without skin, raw)	0 g	16.9 g	2 g	90
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Ghee	0 g	0 g	1.3 g	11
Marinara sauce	0.7 g	0.2 g	2.4 g	25
Mozzarella cheese, fresh (for salads)	1.7 g	15.2 g	10 g	159
Basil & Macadamia Pesto (KetoDiet blog)	0.3 g	0.2 g	5 g	46
Sun-dried tomatoes (in oil, drained)	0.7 g	0.2 g	0.5 g	8
Rocket (arugula), fresh	0 g	0 g	0 g	0
Total	7.8 g	49.1 g	43.3 g	619

Serving size 2 slices/ 1/4 pizza

• Gluten free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free