Artisanal Fathead Pepperoni & Herb-Infused Cloud Pizza
A keto-lover's dream featuring a golden, buttery Fathead dough crust made from premium almond flour and melted mozzarella. Topped with a vibrant, slow-simmered San Marzano tomato reduction, a generous layer of bubbly, scorched whole-milk mozzarella, and thick-cut, crisp-edged heritage pepperoni slices. Finished with a sprinkle of fresh oregano and a light drizzle of cold-pressed extra virgin olive oil for a gourmet touch.
Recipe
Cook Time: 30 minutes
Servings: 2-3 servings
Ingredients
- •1.5 cups shredded low-moisture mozzarella cheese
- •2 tablespoons cream cheese
- •3/4 cup superfine blanched almond flour
- •1 large egg, room temperature
- •1/2 teaspoon garlic powder
- •1/2 teaspoon dried Italian herbs
- •1/2 cup San Marzano crushed tomatoes, simmered and reduced
- •1 cup shredded whole-milk mozzarella for topping
- •2 ounces thick-cut heritage pepperoni slices
- •1 tablespoon fresh oregano leaves
- •1 tablespoon cold-pressed extra virgin olive oil
Instructions
- 1Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
- 2In a microwave-safe bowl, combine 1.5 cups mozzarella and cream cheese; heat in 30-second intervals until fully melted and homogeneous.
- 3Incorporate the almond flour, egg, garlic powder, and dried herbs into the melted cheese mixture, kneading by hand until a smooth dough forms.
- 4Roll the dough between two sheets of parchment paper to a 1/4-inch thickness, then remove the top layer.
- 5Dock the dough with a fork to prevent air bubbles and par-bake for 8-10 minutes until the surface is golden and firm.
- 6Spread the San Marzano tomato reduction over the par-baked crust, leaving a half-inch border.
- 7Distribute the whole-milk mozzarella and heritage pepperoni slices evenly across the surface.
- 8Bake for an additional 8-12 minutes until the cheese is bubbly and the pepperoni edges are crisp and rendered.
- 9Allow the pizza to rest for 3 minutes, then garnish with fresh oregano and a drizzle of cold-pressed olive oil before slicing.
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