The best LCHF Pizza base you’ll ever try



From Tom Naughtom’s Blog FATHEAD

The Crust:

1.5 cups shredded mozzarella
¾ cup almond flour
2 tbsp. cream cheese
1 egg
Garlic salt
Baking paper


This will make approx. 1, 2-serve, 20cm diameter pizza base. I choose to make two single serves and wrap one in baking paper then glad wrap and pop it in the freezer.

Preheat the oven to 200°C

  1. Heat the mozzarella and cream cheese in a small pan on medium heat
  1. Stir until they melt together. Add the other ingredients and mix well
  1. Oil your hands and flatten the dough on parchment paper, about 8 inches (20 cm) in diameter. You can also use a rolling pin to flatten the dough
  1. Make holes with a fork and bake in the oven for 10–12 minutes until golden brown and remove from the oven

It should look like this:


Here is what I do for the toppings:

[Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meats you add need to be fully cooked.]

Add a thin layer of pizza sauce or tomato paste, your desired amount of meats, veggies, cheese, and then sprinkle on oregano and basil. I prefer a lot of mozzarella and a handful of cheddar.

Below pizza:

1/2 tsp. Tomato paste, thin layer on base

Parmesan, grated

3 bocconcini, sliced

3 Asparagus, sliced in half

4 olives, pipped and sliced in half

Cook till cheese has melted, top with prosciutto and serve immediately