Mozzarella pizza. Image credit: Craig Fraser
Mozzarella pizza
Mozzarella pizza

Mozzarella Pizza


April 19, 2017

This is the original 'Fathead' pizza (famous in the low carb world). It takes 10 minutes to make and one pizza is enough to share for lunch. You can put your favourite toppings on but avocado and bacon is one of Lucca’s favourites. I always have some crispy fried bacon in the fridge for use in scrambles or omelettes.

  • Cook: 10 mins
  • Yields: Makes one. Enough to share


For the topping

180 g grated mozzarella

3 tbsp cream cheese

1 egg, lightly whisked

165 g ground almonds

1/2 tsp salt


125 ml basic tomato sauce

6-7 pieces of streaky bacon, baked in the oven until crisp

60 g grated Mozzarella

1 avocado, halved and scooped out of the skin

A handful of basil leaves, to serve


1Preheat the oven to 200°C/400°F/gas 6.

2Place the mozzarella and cream cheese in a microwave-proof bowl. Microwave on full for 2 minutes, or until the cheese is completely melted.

3Add the egg, ground almonds and salt. Mix until well combined. The dough must still be very soft; if not soft enough, place in the microwave for another 30 seconds.

4Roll the dough out thinly between two sheets of baking parchment. Remove the top sheet and bake for 6–7 minutes or until it is lightly golden.

5Remove from the oven, spread the tomato sauce over, followed by the bacon and mozzarella. Place the pizza back into the oven and bake until golden and crisp. Put pieces of the avocado on top of the pizza and finish with a few basil leaves. Cut into slices and serve warm.

Allergens: dairy, egg, tree nut


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