| 1 serving | Low-Carb Fathead Pizza Crust / Base | |
| 1 tbsp 2 tsp | Tomatoes, red, canned, in tomato juice, no salt added | |
| ⅔ cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 10¼ tsp | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| 9.24 oz | altogether (view nutrition facts) |
Preparation
- Serving size:9.20 oz (calculated)Notes: 1 square fat head pizza with a side length of 6 7/8 in (17.5 cm)
- Temperature: 347 °F
- Prepare the fat head pizza crust as described in the recipe, but use a slightly larger pan to get a thinner crust.
- Remove the crust, still on the parchment paper, from the pan and put it on a baking rack. Like this the crust will get crisper when baking for the second time.
- Now add the toppings: first spread the tomatoes, then top with the grated cheese and finally the thinly sliced mushrooms.
- Bake for 10 minutes to melt the cheese.
- Broil it until the cheese turns golden brown.
- Let cool for a couple of minutes and enjoy!
- Calorie count665 kcal
- % of calories by macros
Fat 68.9 % 458 kcal 51 g Net Carbs 3.3 % 22 kcal 5.6 g Dietary Fiber 0.3 % 2 kcal 0.8 g Protein 27.5 % 183 kcal 46 g - Approx. WW SmartPoints™23.9
- Cholesterol 340.7 mg
- Sodium 1337.7 mg
- Fat 50.9 g
- Saturated Fat 29.9 g
- Trans Fat 0.3 g
- Carbohydrates 6.4 g
- Dietary Fiber 0.8 g
- Total Sugars 2.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 45.7 g
- Calcium 1147.3 mg
- Iron 1.7 mg
- Magnesium 51.8 mg
- Potassium 302.8 mg
- Zinc 5.5 mg
- Vitamin A (Retinol Equivalents) 488.7 mcg
- Vitamin B12 2 mcg
- Vitamin C 3.5 mg
- Folate 47.3 mcg
- Folic Acid 0.9 mcg