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Keto Fathead Dough Bat-Shaped Mini Pizzas

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Cute keto bat-shaped mini pizzas made with fathead dough. Low carb, cheesy, and fast. Great for Halloween trays, school parties, or movie night. Crisp wings, soft center, big pizza taste.

Ingredients

Scale

  • 2 cups shredded low-moisture mozzarella (for dough)

  • 2 tbsp cream cheese

  • 1 cup super-fine almond flour

  • 1 large egg, beaten

  • 1/2 tsp baking powder (optional)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp fine salt

  • 1/4 tsp black pepper

Toppings

  • 1/2 cup no-sugar pizza sauce (thin layer only)

  • 3/4–1 cup shredded mozzarella

  • 12–16 slices pepperoni, chopped small (or mini pepperoni)

  • 2 tbsp grated Parmesan

  • Pinch dried oregano or red pepper flakes (optional)

  • Olive oil for brushing edges

Instructions

  • Heat oven to 400°F (205°C). Line 2 baking sheets with parchment.

  • Melt 2 cups mozzarella and cream cheese in a microwave bowl 60–90 sec, stirring once, until smooth.

  • Stir in almond flour, baking powder, garlic powder, onion powder, salt, pepper, and egg. Mix and knead with a spatula until the dough is smooth and stretchy.

  • Split dough in two. Roll each half between parchment to about 1/8 inch thick. Chill the rolled sheets 5–8 min for clean cuts.

  • Cut bat shapes with a bat cookie cutter (or trace a paper template with a small knife). Transfer to lined trays. Re-roll scraps and cut more.

  • Par-bake plain bat bases 5–6 min until just set and lightly matte.

  • Add a thin smear of sauce, a small pinch of mozzarella, and tiny pepperoni bits. Dust with Parmesan. Brush exposed edges with a little olive oil.

  • Bake 5–7 min more until cheese melts and edges turn golden. Broil 30–60 sec if you want extra color.

  • Cool 3 min on a rack. Serve warm.

Notes

  • Keep shapes neat by chilling rolled dough before cutting.

  • Use very light sauce so the wings stay crisp.

  • No bat cutter? Print a bat and cut around it with a small knife.

  • Make-ahead: par-bake bases 6–7 min, cool, store airtight up to 2 days. Top and finish 5–6 min.

  • Freeze raw cut-outs on a tray, then bag. Bake from frozen: par-bake 7–8 min, top, bake 6–8 min.

  • Nut-free option: swap almond flour for 1/4 cup coconut flour and add 1 extra egg. Let rest 5 min before rolling.

  • Air fryer reheat: 350°F (175°C) for 3–4 min.

  • Tree nut allergy note: almond flour contains nuts.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-fathead-dough-bat-shaped-mini-pizzas/