Low Carb Fathead Stuffed Crust Sheet Pan Pizza
A keto-friendly pizza featuring almond flour fathead dough with melted string cheese rolled into the crust edges for a satisfying stuffed border. The dough combines almond flour with melted mozzarella and cream cheese, creating a surprisingly pizza-like texture that holds toppings well. Perfect for low-carb dieters craving comfort food or anyone looking to reduce refined carbs. The sheet pan format makes this ideal for feeding a small family, while the stuffed crust adds an indulgent touch that rivals traditional pizza chains. The fathead technique produces a sturdy base that won't get soggy under the marinara and vegetable toppings.
Ingredients
- 1 cup Almond Flour
- 1 teaspoon Baking Powder
- 1 large Raw Egg
- ½ cup Mozzarella Cheese, shredded
- 1 ounce Cream Cheese
- 4 stick String Cheese, each 1 ounce
- 2 tablespoon Marinara Sauce
- 1 ounce Brown Mushrooms, raw, sliced thin
- ½ ounce Green Bell Pepper
- ½ ounce Italian Mix Giardiniera, by Mezzetta
- ½ teaspoon Garlic
- 2 leaf Basil, chopped
- 1 large Egg, for brushing
Instructions
- 1
Combine almond flour and baking powder in mixing bowl
- 2
Whisk egg and pour into almond flour mixture
- 3
Melt mozzarella and cream cheese together in pot over low heat until smooth
- 4
Let melted cheese cool for 30 seconds
- 5
Mix melted cheese into almond flour bowl and knead until streaks disappear
- 6
Wrap dough in plastic wrap and refrigerate for at least 4 hours
- 7
Preheat oven to 350 degrees
- 8
Line sheet tray with parchment paper and transfer chilled dough
- 9
Cover dough with plastic wrap or parchment and press into rectangle shape
- 10
Place one string cheese piece on each side leaving 2 inches from edges
- 11
Wrap excess dough over string cheese and seal with fingers
- 12
Spread marinara sauce across exposed dough
- 13
Arrange sliced mushrooms, peppers, giardiniera, garlic, chopped basil and mozzarella over pizza
- 14
Whisk another egg and brush half over pizza crust
- 15
Bake for 30-35 minutes
- 16
Slice into 4 squares for serving
Tips
Let melted cheese cool slightly before mixing to prevent cooking the egg and ensure smooth dough consistency.
Press dough gently from center outward to avoid creating holes that could cause sauce leakage during baking.
Chill the fathead dough for the full 4 hours as this makes it much easier to handle and roll without tearing.
Good to Know
Refrigerate up to 3 days wrapped in plastic or store in airtight container.
Dough can be made up to 2 days ahead and kept refrigerated until ready to assemble and bake.
Best served hot immediately after baking while crust is crispy and cheese is melted.
Common Mistakes
Chill dough fully to avoid tearing when pressing out.
Let melted cheese cool to prevent cooking the egg prematurely.
Seal stuffed crust edges well to prevent cheese from leaking during baking.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without the stuffed crust?
Yes, simply press the dough to the edges without adding string cheese. This will reduce prep time and make a thinner crust pizza.
What if my fathead dough is too sticky to work with?
Add a tablespoon of almond flour at a time until manageable, or ensure it's fully chilled as cold dough is much easier to handle.
How long will leftovers keep in the refrigerator?
Leftover pizza will keep for up to 3 days refrigerated. Reheat in a 300°F oven for best texture rather than microwaving.