Now you can enjoy a keto meat lovers pizza, mozzarella dough, made with 4 simple ingredients.

If you thought you can’t enjoy pizza on your low-carb diet or keto diet, it’s time to learn how to make the simple keto pizza crust. Choose a variety of toppings, sauces, and cheese below to make the best darn keto meat lovers pizza in the world.

Keto Meatlovers Pizza (Mozzarella Dough)

Mozzarella dough (fat head pizza)

The most popular keto pizza has to be Fat Head pizza. It is made with 4 simple ingredients, low carb, naturally gluten-free and will help you avoid fast food on your keto diet.

If you who are new here, take a look at how to make fat head dough (even without a microwave) where I show you step by step instructions how to make cripsy or deep pan keto pizza base.

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Without a doubt, Fat Head pizza is the number one recipe for everyone who is low carb or keto. Now add a trio of different meats as your topping, and a whole lotta cheese, and voila, you have a keto meat lovers pizza.

Keto meatlovers pizza toppings

  1. Make your keto pizza crust.
  2. Add your chosen pizza base sauce.
  3. Layer a variety of meats from the list below.
  4. Cover with a layer of your favourite shredded cheese.

You can use any variation of meat and toppings, just ensure all the meat is pre-cooked because the meat will only be in the oven long enough for the cheese to melt.

Pizza base sauces

Meatlovers pizza meat options

For all meat toppings, try to choose the least processed meat that you can find. Select deli meat that has the least ingredients, the highest meat content, and meat that has not been cured with sugar, honey wheat, or grains.

  • Ham – cut off the bone, not reconstituted and preformed ham
  • Bacon – no added sugar
  • Pepperoni
  • Salami
  • Biersticks
  • Mince/ground beef/chicken/pork
  • Diced sausage
  • Smoked chicken
  • Pastrami
  • Chorizo

Pizza cheese options

  • Mozzarella
  • Parmesan
  • Cheddar
  • Mild
  • Colby
  • Edam
  • Blue cheese
  • Camembert
  • Brie
  • Ricotta
  • Grúyere
  • Goats cheese (feta)

Pizza herbs & spices

  • Chilli
  • Rosemary
  • Oregano
  • Thyme
  • Dried onion flakes
  • Minced garlic

Pizza vegetables & greenery

  • Thinly sliced onions
  • Garlic
  • Basil
  • Spring onions
  • Mushrooms
  • Chives
  • Mint
  • Bell peppers
  • Olives
  • Sun-dried tomatoes
  • Avocado
  • Fennel

Keto Meatlovers Pizza Recipe

If you love Fat Head pizza, you’ll absolutely adore meatlovers fat head pizza. This is a keeper. 
See the conversion below to see how to make these using almond flour or coconut flour.
5 from 1 vote
Print Pin Rate
Course: Coconut Flour Recipes, Dinner
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Fat Head pizza, Keto mozzarella pizza dough
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 slices
Calories: 203kcal
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Fat Head Pizza Base

  • 170 g shredded/grated cheese mozzarella is the best or Edam/mild cheese
  • 85 g almond meal/flour *see notes below
  • 2 tbsp cream cheese
  • 1 eggs – medium
  • pinch salt to taste
  • herbs and spices * see recipe notes above
  • choice of meats and toppings * I uses ham, pepperoni and biersticks


  • Mix the shredded/grated cheese and almond flour/meal (or coconut flour if using) in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
  • Stir, then microwave on HIGH for further 30 seconds.
  • Add the egg, salt, herbs, spices or flavourings, mix gently.
  • Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos here). Remove the top baking paper/parchment.
  • Make fork holes all over the Fat Head pizza base to ensure it cooks evenly.
  • Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
  • To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
  • Once cooked, remove from the oven and add all the meat and toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat and melt the cheese. Bake again at 220C/425F for 5 minutes.


Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
Nutrition panel is for the Fat Head pizza base only. The nutrition from the toppings will vary widely depending on which meat is used, which vegetables or sauces were chosen, and the quantity used. I have never seen two fat Head pizzas topped the same.


Serving: 1sliceCalories: 203kcalCarbohydrates: 4gProtein: 11gFat: 16.8gFiber: 1.6gSugar: 1g

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5 from 1 vote (1 rating without comment)

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Recipe Rating


  1. Swedishingrid in Australia says:

    Coconut flour? Does that work too or how about all the multi nut flour mixes that seems to have popped up everywhere?

  2. I love this pizza – sadly two of my grandsons are dairy free so I can’t treat them with this!! My husband doesn’t like pizza either so I usually make myself a half recipe when he’s away.

    1. you should find a new husband, Doesn’t like pizza? What kind of animal is he?

  3. Anthony Marsh says:

    Hi, I made this earlier this week using coconut powder and it was really delicious, thank you. One question I have though. It took way more than 12-15 minutes for my crust to brown at the suggested cooking temps. I placed mine on the top rack of my electric oven, should it be lower down perhaps or should I just increase the oven temp?

    1. Anthony Marsh says:

      Coconut flour I meant to say ?

    2. Gosh ovens vary so widely. I have a new oven and cook mine at 200C and it takes about 5-10 minutes to brown on one side (I cook by sight, not timer) then I quickly flip it over and the underside only takes a minute or two to brown. Be guided but your own experience with your own oven. Make a note so you know for next time what temp and time worked.

      1. Anthony Marsh says:

        Thanks for the advice, I will experiment

  4. Kristina Hajjar says:

    What if you don’t have a microwave oven?

  5. Burwell Cox says:

    The fathead pizza crust is unbelievable. Best pizza I have had bar-none.

  6. Do you have to sift the almond flour?

  7. I’ve plugged this recipe into MyFitnessPal recipe importer and the nutritional numbers versus yours are way off. Can you tell us how you figured the nutritional values that you came up with?

    1. Firstly, don’t use MFP. Their numbers can be so inaccurate. I use which has NCCDB official data rather than “user added”. Also MFP doesn’t clarify whether some entries are total or net carbs, which as you know, would make an huge difference and be completely wrong. Also remember to divide the nutrition by how many servings you are making. The panels here show per serving, not per recipe 🙂

      1. Thanks for the link! I did notice that it doesn’t list net carbs. I’ve been manually figuring them for some things.
        Appreciate the feedback! I’m currently making this delicious looking mess. I have a feeling I’m gonna love it. ?

  8. I am allergic to eggs. Would a flax egg work instead?

  9. Sarah E Johnson says:

    Hi Libby! I’m looking for a great tasting casein free low-carb pizza crust. Do you know of one or can you create one? You’d be my new hero if I can get a great recipe!

  10. Anna Macchia says:

    Why not just say 3/4 cup instead of 85 grams.

    1. Because every-one-complains!!!! ? No matter which way I express measurements, I get “moaning minnies” SO I now add both measurements to keep everyone happy. Under each recipe, there are two large red buttons that you can switch between metric (grams) and cups. So have a go, I converted over 200 recipes to include both measurement systems – ya ha! 🙂

    2. Jo Buxton says:

      Because not everyone is American and works in cups.. We In the UK use grams,never cups.

      1. 5 stars
        I am in Australia and we use Grams. I have to convert a lot of recipes to use in Australia but I am getting more fluent with the changes. Have a go – it works your mind as well.

    3. TaterPooh says:

      I love using metric! So much more accurate 🙂

  11. So what is the serving size?

  12. What is a serving and how many net carbs per serving?

  13. Anyone tried this as a cast iron skillet recipe? What adjustments would you recommend?

  14. I have a question? Can you make this and other breads in the air fryer?

  15. 5 stars
    I like your list of options for meat pizza toppings. I have developed a strong dislike of tomato-based sauces, so now that I am eating low carb, my favorite sauces for pizza are either just a coat of olive oil, or an Alfredo sauce. I’m looking forward to trying some of your listed topping options.