All hail FAT HEAD pizza crust, the best low carb, pizza for diabetics EVER!!! The crust’s recipe comes from Tom Naughton’s Fat Head site, Tom’s a super cool dude and some say he’s EVEN funnier than me… it’s true. :)
- Mouthwatering Pizza Pictures!
- Best Low Carb Pizza Recipe
- Low Carb Pizza Topping Preparation
When you first start your ‘low carb paleo’ journey, eating a variety of foods is important for some. Once I discovered these recipes Low Carb Pizza Crust, Low Carb Faux Spaghetti and Low Carb Paleo Chili, I knew that I could survive and thrive on a ‘low carb paleo’ meal plan.
Today I rarely eat replacement foods like this pizza, I have gravitated to simpler foods typically eating fatty meats and leafy green veggies for most of my meals. The low carb pizza crust in this post truly is THE best pizza crust I’ve ever tasted, bar none. Even better, its a great low carb pizza for diabetics … too! :)
Diabetes Friendly Pizza Crust
Here is the recipe post on Fat Head
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
Parchment paper and cookie sheet.
- put mozzarella & cream cheese in a medium size microwaveable bowl
- Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
- Stir in egg & almond flour
- Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much— just put it back in the microwave for maybe another 20 seconds)
- Dock (poke rows of holes) with a fork to avoid bubbling
- Sprinkle with garlic salt
- Put in 425 degree oven
After about 8 minutes, check it and poke holes where any large bubbles may be. Continue cooking for a total 12-14 min, or until slightly brown on top.
Note: If you like your crust thin and crispy
1) Use a wine bottle or rolling pin to roll out the dough very thin.
2) We left the pizza crust on the parchment paper and it worked PERFECTLY! This parchment paper was rated to 425 degrees and the pizza crust came out very thin and crispy!
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.]
Before you begin making your crust, place the sausage on medium-low heat in a cast iron pan. I prefer ground Salciccia sausage—it is similar to Italian sausage. Do not stir too much or you will end up with taco meat consistency. After a few minutes you may need to use a baster to get excess water/grease out, but not too much. You want fully cooked, dime-sized sausages.
Put the sausage in a separate bowl, keeping the grease to sauté your veggies in!
Add a thin layer of pizza sauce, 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.
Low Carb Pizza for Diabetics
The picture below is of the underside of the crust. See … it’s crusty and brown!
Note: We rolled the dough with a wine bottle to make it thin and crispy. If you like thick crust, no problem just do not roll. :)
In the next picture… just look how golden brown the crust is!! The fat soaked veggies don’t look too bad either. :)
And here is the overhead view of the finished product.
The toppings I added were Chorizo, Pepperoni with Pablano, Onions and tomato on top.
MMMMM MMMM GOOD!!! (NOTE the brown crust on the bottom of the picture)
It really is THE BEST pizza crust PERIOD!!!
Low Carb Pizza
Replacement foods are low carb foods that replace ‘high carb’ foods. These are especially important early in your journey, they were a confidence boost for me.
As I mentioned earlier, my foods have gravitated to very simple foods. Still, every now and then it’s good to have a recipe like this that I can use when friends come over.
Give it a shot, play with the toppings and as in all things, have FUN!
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