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Keto Prosciutto Onion Tomato Pizza

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

36 ratings

Salty prosciutto, spicy red onion, and blistered cherry tomatoes top this keto pizza on a fathead crust that holds its own — 8.8g net carbs and 39.1g protein. Friday nights it's my regular, and my kids request it by name.
  • 8.8gnet carbs
  • 39.1gprotein
  • 27minutes
  • 4servings
Easy to make prosciotto pizza
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keto prosciotto pizza whole pizza
prosciotto onion tomato family style keto pizza
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I put prosciutto on this pizza for one reason: it crisps up in the oven in a way that regular deli meat never will. The thin slices render and curl at the edges while the red onion softens underneath, and the cherry tomatoes blister just enough to give you little pockets of juice across the whole thing. This is my go-to keto pizza when I want something that feels like a real Friday night dinner.

The base is a fathead dough that I've been making for years. If you've tried my grilled pizza or my crustless pizza, you know I'm not short on pizza options around here. But this one earns its spot because the crust actually holds up under heavy toppings. I load mine with prosciutto, a full cup of mozzarella, red onion, halved cherry tomatoes, and chives, and the center doesn't buckle.

A few things I've learned making this. Let the melted mozzarella cool for a minute before adding the egg. If the cheese is too hot, the egg starts to cook and you get scrambled bits in your dough. An electric mixer or food processor saves you ten minutes of sticky hand-kneading (I use the mixer and yes, dough flies everywhere). Roll the dough between two sheets of parchment to about 1/4 inch thickness. Thinner than that and the crust gets cracker-crispy, which some people want, but I like a little chew.

One of my readers, Joanna, made two of these on a Sunday and ate them through the week. She said the prosciutto held up surprisingly well even on day three. I tested this myself and she's right. If you want to bring back that fresh-from-the-oven crispiness, put a slice under the broiler for 2-3 minutes. That trick came from a real exchange in the comments and it works every time.

This low carb pizza reheats better than most because the fathead crust doesn't go soggy the way regular dough does. I usually make it alongside something lighter like my chicken pesto pizza so we have two options for the week. For something completely different, my pizza chicken gives you all the flavors without the crust at all.

The topping combination is what makes this one work. Salty prosciutto, sharp red onion, sweet blistered tomatoes. They balance each other out without any one flavor taking over. Straight out of the oven, this is one of those pizzas that doesn't need to apologize for anything.

No Prosciutto? Bacon Works Too

Prosciutto is a dry cured Italian ham, sliced thin and usually served uncooked. If you do not have any, bacon works on this pizza. Cook it crispy first, then scatter it over the top.

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The recipe

Keto Prosciutto Onion Tomato Pizza

Print Pin
Prep 15 min Cook 12 min Total 27 min Serves 4

Ingredients

Servings 4

Keto Prosciutto Onion Tomato Pizza Ingredients

Step by Step Instructions

  1. Preheat oven

    Preheat oven to 400 degrees.

  2. Melt cheese

    Place 3.5 cups of mozzarella in a microwave-safe glass bowl. Microwave for about two minutes until cheese is melted. Stir to combine and make sure all of the cheese is melted. Remove from microwave and let the mixture cool.

  3. Mix dry ingredients

    In a large separate bowl, mix together the almond flour, baking powder, xanthan gum, and salt. Set aside.

  4. Mix egg and cheese

    Add in your egg to the melted mozzarella cheese. Mix using an electric mixer until combined.

  5. Make dough

    Slowly add the almond flour mixture to the cheese mixture. Using an electric mixer or food processor, stir until you have a uniform dough. Don’t be surprised if dough goes flying if you are using the mixer! This can happen, but this is an easy way to combine the mixtures in order to make the best fat head dough. If you don’t have an electric mixer or food processor, I recommend kneading the dough by hand until it comes together. This is a messy and time-consuming process, but the end result is the same: fat head pizza.

  6. Knead pizza dough

    Once combined, form a big dough ball. Knead the dough a couple of times on a lightly almond floured surface to ensure the dough is uniform in appearance and all ingredients are fully combined.

  7. Layer between parchment

    Place the ball in between two pieces of parchment paper.

  8. Roll out crust

    Roll out dough to desired thickness. Remove top parchment layer and place on top of a baking sheet.

  9. Saucy

    Spread pizza sauce evenly over the pizza crust.

  10. Toppings

    Sprinkle 1 cup of mozzarella cheese all over the crust. Add prosciutto. Sprinkle diced red onion evenly over the pizza. Add cherry tomatoes all over the pizza dough. Sprinkle chives if using.

  11. Bake

    Bake at 400 degrees for 10-12 minutes or until cheese is starting to brown and is bubbly.

Nutrition

Per serving: 1 slice

Calories
624
Fat
49g
Protein
39.1g
Total carbs
14.2g
Net carbs
8.8g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

Can I use deli turkey instead of prosciutto?

I tested this after a reader asked (her husband doesn't eat pork). Deli turkey works fine as a topping swap. The only difference is texture: prosciutto renders in the oven and gets crispy at the edges, while turkey stays soft. The fat from the prosciutto doesn't touch the crust, so the base comes out exactly the same either way. If you want to try a completely different topping combination, my BBQ pulled pork pizza is another favorite.

Does prosciutto need to be cooked before going on the pizza?

No, and I actually prefer it raw going in. I lay the prosciutto slices directly on top of the cheese before baking. The oven does all the work at 400 degrees, and the slices crisp up and curl at the edges as the pizza bakes. If you pre-cook the prosciutto, it tends to dry out too much by the time the pizza is done.

How do I reheat leftover slices without making them soggy?

I've tried the microwave and the oven, and there's really only one answer: 2-3 minutes under the broiler. The broiler brings back the crispiness on the prosciutto and re-melts the cheese without making the fathead crust rubbery. I discovered this from a conversation in the comments and now it's the only way I reheat this pizza.

Can I pre-bake the crust ahead of time and add toppings later?

I've done this and it works well for meal prep. Bake the crust alone at 400 degrees for about 8 minutes until it's set and lightly golden. Let it cool, then wrap it in plastic and refrigerate for up to 3 days. When you're ready, add your toppings and bake for another 8-10 minutes. The crust is actually a little crispier this way because it gets two rounds in the oven.

What can I substitute for almond flour if I have a nut allergy?

I've tested sunflower seed flour as a swap and it does work. The texture is close to almond flour, though the flavor is a little earthier. One thing that catches people off guard: the crust will turn slightly green from a reaction between the sunflower seeds and the baking powder. Completely normal, completely safe, just unexpected the first time.

Can I use a different cheese instead of mozzarella for the crust?

I've tried provolone and gouda in this crust, and they both melt fine. But mozzarella gives you the best stretch, which is what holds the dough together when you roll it out. If you swap cheeses, the dough can be a bit more crumbly and harder to work with. My recommendation is to stick with mozzarella for the crust and save the flavor experiments for the toppings. If you want a completely different crust approach, my chicken crust pizza skips the dairy in the base entirely.

Can I freeze the fathead crust?

I freeze these regularly. Bake the crust without toppings first, let it cool completely, then wrap tightly in plastic wrap and foil. It keeps for about 2 months in the freezer. When you're ready, I go straight from frozen to oven: add toppings and bake at 400 degrees for 12-15 minutes. The texture holds up well, though it won't be quite as chewy as fresh.

Can I grill this instead of baking it?

I have a whole grilled pizza recipe if you want the full rundown, but the short answer is yes. The trick is grilling the crust on one side first, then flipping it, adding toppings, and closing the lid to melt the cheese. I use medium-high heat and keep a close eye on it because fathead dough can go from golden to burnt fast. The smoky char you get from the grill is worth the extra attention.

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Reviews

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4.5 from 36 ratings, 17 written

Made this recipe?

Replying to Kim

Your rating

Astrid Lee

I made this Tuesday and it’s really good, but the two tablespoons of sauce didn’t stretch past the middle of my crust. I doubled it the second time and the edges were much better. Thanks!

Reply

Annie Lampella

I’d have doubled it too. Sauce out to the edge makes a better slice.

Reply

Carla Smith

Neighborhood cookout last Saturday, brought this on a whim. The only question I got was where I’d ordered it from, which is more than I expected from a fathead crust. Four stars because I skipped blotting the cherry tomatoes and it showed, but that red onion and prosciutto combo is what makes this actually taste like pizza.

Reply

Annie Lampella

That question is the highest compliment a fathead crust can get! I blot my cherry tomatoes on paper towels first.

Reply

Sasha

Came out great on the first try. Crust was crispy, nothing left on the pan.

Reply

Annie Lampella

I love a clean pan. So glad it worked on the first try!

Reply

Rita

My daughter picked this for Friday night, so wish me luck.

Reply

Sonia

Prosciutto lands after the bake, not before. Seven rounds in, that’s the thing I landed on. Pull the pizza from the oven, drape the prosciutto over the hot crust and tomatoes, give it two minutes. It softens in the heat and the fat loosens a little. The salt stays bright instead of baking down into something sharper and more intense. The original way was good (first four batches proved that), but post-bake is noticeably better. Four stars. The only friction is the prosciutto timing, but once you crack it this pizza is hard to beat.

Reply

Annie Lampella

Seven tries, nice. I love that curl, but the salt gets sharper. Trying the post-bake drape Friday, Sonia.

Reply

Rosa Thomas

friday pizza is back and I cannot cope.

Reply

Annie Lampella

Rosa, you’re not alone. My kids ask for this one by name and it lands on our table most Fridays!

Reply

Kim

Had to dig out my hand mixer for this and it was worth it. Dough came together fast and the crust had actual chew, not cracker-dry like I expected. Can you use fresh mozzarella instead of shredded, or does it release too much water?

Reply

Annie Lampella

Fresh mozzarella in the crust turned into paste, too much moisture. On top is a different story though. Tear it into pieces, blot it well, and it works fine. Doesn’t brown the same as shredded but you get that fresh pull.

Reply

Chris

Something about the dough surprised me halfway through making it. I’d expected fathead to be fussy but the electric mixer pulled it together faster than actual pizza dough ever has for me, and it was this smooth, stretchy thing I didn’t expect from almond flour and cheese. The prosciutto crisps at the edges and between that and the red onion there’s a salty-sweet thing going on that I wasn’t ready for. Four stars because my sauce was too thin (going heavier next time) but for a first try the crust came out way better than I had any business hoping for. Going to make it again with more sauce and see if that does it. Quick question: do you ever pre-bake the crust first, or does it go straight in?

Reply

Annie Lampella

Pre-bake works. 400 degrees for about 8 minutes until it’s just set and lightly golden, then add toppings and finish. And yes, more sauce!

Reply

Eric

I kept putting off fathead dough forever and finally just made it. Is the xanthan gum actually necessary for the texture, or can you skip it?

Reply

Annie Lampella

You can skip it. The crust still holds together, it just gets crumblier when you slice. I keep it in because it makes the dough easier to roll thin and gives it that slight chew.

Reply

Ana

Pat the tomatoes dry before putting them on the crust. Skipped that once and got a soggy spot in the center. Lesson learned.

Reply

Annie Lampella

The cut side on those halved tomatoes releases way more liquid than you’d expect. I blot mine before they go on. Fixed it every time.

Reply

Fatima

Made this on Friday and my son, who picks prosciutto off everything because ‘it’s too salty,’ ate his whole slice without touching the toppings once. That’s basically a standing ovation in this house. I think the cherry tomatoes blister and get a little jammy in the oven, which balances out the saltiness for him. Making it again next week.

Reply

Annie Lampella

The jammy tomato thing is real. That’s exactly why I halve them instead of leaving them whole, more surface to blister and release against the cheese.

Reply

Mei

My son ate all the prosciutto off his slice first, then asked for another piece and did the exact same thing. Review complete.

Reply

Annie Lampella

Two slices, same move. Review stands.

Reply

Lakshmi

My husband never comments on dinner, but mid-slice he asked what was on it. The prosciutto and blistered tomatoes got him.

Reply

Annie Lampella

Prosciutto does that every time. Goes in raw and the oven crisps the edges, concentrates the salt, turns it into something completely different from what you put in.

Reply

Chris E.

Caramelized the red onion first, maybe 10 minutes, and that sweetness against the prosciutto completely changed it. Next time I’ll add more sauce on the base but this combo is really working.

Reply

Annie Lampella

Ten minutes gets them actually sweet. That against the prosciutto salt is its own thing. Two tablespoons barely covers the crust anyway, so more sauce makes sense.

Reply

Kristen

I almost skipped this because I’ve tried two other keto pizza crusts this year and they were both kind of gummy and discouraging (I tossed one of them). The fathead dough here came together faster than anything I’d made before and was easy to handle, which surprised me because I’m not a confident baker. The prosciutto crisps up at the edges where the oven heat hits it, and the cherry tomatoes blister and pool into the sauce underneath. Didn’t expect that. I finished my slice before I even realized I was done, and with the other keto crusts I was always very aware I was eating a substitute. Making this again Friday, just because I want to.

Reply

Annie Lampella

That’s the fathead. When it’s done right you don’t notice it’s a substitution. Just pizza. Friday’s a good call.

Reply

Priya

My husband doesn’t eat pork, so no prosciutto. Will thin-sliced deli turkey work, or does the prosciutto fat actually affect how the crust comes out?

Reply

Annie Lampella

Turkey will work. Prosciutto is just a topping here, so the fat doesn’t touch the crust. Only thing you lose is the crispiness – prosciutto renders in the oven, turkey stays soft.

Reply

Delores

P.S. the wet paper towel trip was soooo helpful…

Reply

Annie Lampella

That dough sticks to everything otherwise. Took me a few batches to figure that one out.

Reply

Delores

Made this dough, watch you on YouTube, LOVE your recipes and have made many. Your easy manner and simplified explanations are terrific. Our pizza was “the bomb”!! Sausage, tomato, peppers, home made sauce, mushrooms, onion😋😋😋 Going to make your dinner rolls to try on guests tomorrow evening…keto and they won’t have a clue. Also making your bacon wrapped Cod!!!! Thanks so much for doing all the work for us “ newbies “.

Reply

Annie Lampella

Sausage and mushrooms on that dough is a solid call. My non-keto friends ask for the dinner roll recipe every time.

Reply

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