Keto Pepperoni Pizza with Fathead Crust

Recipe View Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View In a small cup, dissolve yeast in warm water; set aside to proof for 5 minutes, or until foamy.

Recipe View Place 1 ½ cups mozzarella cheese in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely melted (about 90 seconds total).

Recipe View Stir in the yeast mixture and egg until combined. The mixture may appear slightly separated at this stage. (2 minutes)

Recipe View Incorporate the almond flour, xanthan gum, and salt into the cheese mixture. If the dough becomes too stiff to mix, microwave for an additional 20-30 seconds to soften the cheese. Stir until a cohesive dough forms. (5 minutes)

Recipe View Knead the dough by hand for 2 minutes to ensure even distribution of ingredients.

Recipe View Place the dough onto the prepared baking sheet and use your fingers to press it into a thin, even crust, approximately 11-12 inches in diameter. (5 minutes)

Recipe View Bake in the preheated oven until lightly golden brown, about 10 minutes.

Recipe View Remove from the oven and spread pizza sauce evenly over the crust. Top with the remaining 1 ½ cups mozzarella cheese, followed by the pepperoni slices. (3 minutes)

Recipe View Return the pizza to the oven and bake until the cheese is melted and bubbly, about 5 minutes.

Recipe View Sprinkle with red pepper flakes to taste. Let cool slightly before slicing into six portions and serving.