This sheet-pan pizza features a browned fathead crust topped with a layer of melted mozzarella and pepperoni. The base is made from a blend of cheese and almond flour, creating a dense, firm structure that supports the toppings without the use of grains. Served warm, the bake shows varied patches of golden cheese and a thin coating of marinara, with the pepperoni slices adding a glistening finish to the surface.

About This Recipe

The fathead dough consists of melted mozzarella and cream cheese mixed with almond flour and egg to create a heavy, pliable base. This mixture is spread onto a sheet pan and prebaked until it develops a light golden color and a firm texture. A thin layer of low-sugar marinara is then applied to the crust, acting as a moist barrier for the additional cheese and pepperoni.

During the final bake, the mozzarella on top melts into the sauce while the pepperoni slices release their natural oils. This process adds color to the cheese and prevents the crust from becoming dry. The high oven temperature causes the edges of the cheese-based dough to deepen in color, while the center remains flexible and soft enough to cut into squares.

The finished bake presents a rustic appearance with uneven edges and a bubbling, toasted cheese topping. The scent of dried oregano, garlic, and baked pepperoni is immediate as the pan is removed from the oven. Resting the pizza for a few minutes allows the cheese to set, resulting in clean slices where the toppings remain attached to the sturdy, grain-free crust.

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Why You’ll Love This Recipe

• Low-carb alternative to traditional pizza
• Uses a fathead crust that holds toppings
• Simple sheet-pan method
• Familiar pepperoni and cheese flavor
• Slices cleanly after a short rest
• Reheats well for leftovers
• Easy to customize with toppings
• Short ingredient list

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What You’ll Need for This Keto Pepperoni Fathead Pizza Bake

Fathead Crust

• 2 cups shredded mozzarella
• 2 oz cream cheese
• 1 cup almond flour
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt

Toppings

• 1/2 cup low-sugar marinara sauce
• 1 1/2 cups shredded mozzarella
• 20–24 pepperoni slices

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Step-by-Step Preparation

1. Heat oven to 425°F and line a sheet pan with parchment paper.
2. Melt mozzarella and cream cheese in the microwave until smooth.
3. Stir in almond flour, garlic powder, oregano, and salt. Add the egg and mix until a dough forms.
4. Spread dough into a thin, uneven rectangle on the sheet pan.
5. Bake 10–12 minutes until lightly golden.
6. Spread marinara sauce evenly over the crust.
7. Add mozzarella cheese and arrange pepperoni slices on top.
8. Bake 10–12 minutes until the cheese melts and edges brown.
9. Let cool 5 minutes before slicing.

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FAQ

• Can I make the crust thinner?
  Yes. Spreading the dough thinner increases crispness but reduces bake time slightly.
• Does this store well for leftovers?
  Yes. It holds structure and reheats well in the oven or air fryer.
• Can I substitute coconut flour?
  No. It changes the texture and absorption too much.
• Is turkey pepperoni okay to use?
  Yes, but browning and rendered fat will be lower.
• Can I use different cheeses?
  Yes. Provolone or Monterey Jack melt well but change the flavor.

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Variations & Substitutions

• Replace pepperoni with cooked sausage
• Add sliced mushrooms or olives
• Use a white sauce instead of marinara
• Add crushed red pepper for heat
• Swap mozzarella for provolone
• Add green bell peppers if desired

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Serving Suggestions

• Serve with a simple green salad
• Pair with roasted broccoli
• Cut into small squares for snacks
• Pack leftovers for lunch

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

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