Lots of us have noticed that going low carb, gluten free, or grain free is the next big thing, and for good reason! It’s both delicious and nutritious. Even if you don’t usually avoid grains, this pizza is something you should give a try.
The crust is super easy and fun to make and you can modify it to taste. I like red pepper flakes in mine, but my kids are too young to enjoy that right now. You can even do this with a regular wheat crust, it cooks the same.
Plus, who would have thought that you can make pizza, with or without grain, in a Crockpot?! It’s very convenient and keeps the house cooler than running the oven, which is especially important as summer approaches.
This pizza is not super low carb, since it does have a small amount of almond flour, coconut flour, and then whatever carbs are in your toppings, but it is vastly improved from the traditional variety. This is definitely not an everyday meal if you try to keep your carbs really low, but rather a periodic indulgence (although I must admit I’ve had some version of this every day for weeks at a time). If you only have a small Crockpot you can modify this to make a personal sized pizza by halving the ingredients, a whole egg is fine either way.
Step 1: Crust Ingredients
6-8 tbsp almond flour
2 tbsp coconut flour
½ cup mozzarella cheese
½ package cream cheese (4 ounces)
Spices: garlic powder, onion powder, oregano, basil, black pepper, salt, and red pepper flakes
Other: parchment paper, oil for greasing Crockpot, rolling pin, microwave safe mixing bowl, slow cooker
Open your cream cheese package, slice it in half, and throw it in a mixing bowl. Add mozzarella cheese and microwave for about a minute or until mozzarella begins to melt. Mix the cheese with a fork.
Add an egg. Continue to mix together with a fork. The consistency is a little odd until the egg starts to incorporate, just go with it.
Add your spices. I like powders because they’re easy to add to the pizza dough at this stage. Mix them in with your fork.
Add coconut flour and almond flour. Stir to incorporate. Dough should become a little drier, but still pretty moist and malleable.
Lay out a piece of parchment paper and grease your slow cooker. Roll the dough into a ball with your hands, then lay it on the parchment paper. You might want to stretch it a little bit to fit the shape of your Crockpot.
Lay another piece of parchment paper over the dough. Using a rolling pin, roll the dough out until it will fit the bottom of the slow cooker nicely. You should have a nice, thick, evenly distributed crust.
Transfer the crust and parchment paper into the greased Crockpot. Cook on high for 1 hour.
Step 7: Making the Sauce
Sometimes I prefer to make a nice, stove boiled, thick sauce
with onions and peppers, and sometimes I choose to do it the lazy way. This is the lazy recipe.
1 large can of tomato paste (I prefer paste because it doesn’t get runny and it has the inherent sweetness from being concentrated tomatoes, but if you want to use tomato sauce that’s fine.)
Garlic powder, onion powder, oregano, basil, red pepper flakes, salt, black pepper
1. Empty tomato paste into a mixing bowl.
2. Combine spices to taste.
Step 8: Topping and Cooking
Once the crust has cooked for an hour, remove it from the slow cooker. Moving it around may be easier if you use a tray or cookie sheet. The bottom of the crust should be turning golden.
1. Spread tomato sauce mixture across crust. Top with your preferred toppings. Here we used bell pepper, onion, mushrooms, mozzarella, pepperoni, and sausage.
2. Slide pizza onto a cookie sheet or tray and transfer back into the slow cooker.
3. Cook on high for 1 hour.
Step 9: Enjoy!
Once it's done, take it out and enjoy! Be aware, fathead pizza is very dense and will fill you up quickly.