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This low carb keto pizza recipe has been the most popular keto dinner on Wholesome Yum since 2017 — and for good reason: Fathead pizza crust tastes just like regular pizza! I challenge you to notice that it’s gluten-free and keto. Even my kids love it. The fathead dough has that chewy quality that’s often so difficult to achieve with low carb baked goods.
There’s a long list of keto pizza recipes on my website — including cauliflower pizza crust, pizza bowls, chicken crust pizza, and pizza casserole, among others — but this fathead pizza is the best of them all.
Why You’ll Love This Keto Pizza Recipe
- The best keto pizza crust — tastes like real pizza!
- Chewy crust texture with crispy edges
- Easy to make
- Just 4 ingredients
- 2 grams net carbs per serving for the crust
- Low carb, gluten-free, and keto-friendly
What Is Fathead Dough?
This fathead pizza dough recipe is a gluten-free, low carb, and keto dough that is made with mozzarella, cream cheese, egg, and some type of low carb flour. The melted cheeses create a chewy texture that’s often hard to achieve in low carb baking.
The original recipe for fathead pizza comes from the Fathead movie, a 2009 documentary seeking to refute the lipid hypothesis. The lipid hypothesis is the claimed link between high cholesterol and heart disease, and the source of the “low fat” way of eating promoted in the Western world since the 1950s. Numerous studies have debunked the claim (this is a good scientific paper on the subject citing many sources).
Fathead pizza crust has become a staple for many on a keto diet. It’s super easy to make and the texture is very close to real pizza! I’m sharing my adaptation of the keto pizza recipe with almond flour and coconut flour versions included — and more ways to use fathead dough at the bottom of this post.
In fact, fathead dough has been so popular that I dedicated a whole section to it in my Easy Keto Cookbook. The book includes this keto pizza recipe, as well as tips and tricks and several other recipes using this amazing dough. Plus, it has 100 other easy keto recipes with a photo for every recipe, full macros, and tips.
After spending over a decade on low carb baking, I also developed my own Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour, to ensure a consistent result every time — I highly recommend using one of these for this recipe. These flours have the finest consistency and the right moisture level, which is super important for the optimal texture, not only in pizza but also in other keto baking recipes.
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb pizza crust, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Low Carb Flour – You can make the keto pizza crust with almond flour or coconut flour. After over 1000 reviews, I’ve found some people prefer one and some prefer the other. The only difference is the amount: Use 3/4 cup almond flour or 1/3 cup coconut flour. I highly recommend using Wholesome Yum Blanched Almond Flour or Wholesome Yum Coconut Flour, as these have the finest consistency and the right moisture level, for the best texture in your low carb pizza. If you can’t have either of these flours, you can use flaxseed meal or even lupin flour, in the same amount as the almond flour, though the taste and texture is slightly worse than the almond or coconut options.
- Eggs – These help the keto pizza dough stay together. Use one egg for the almond flour version or two eggs for the coconut flour version (because coconut flour absorbs more moisture). If you need an egg-free version, you can try an egg substitute such as a flax egg but I haven’t tested this recipe with any substitutions.
- Mozzarella Cheese – Shredded mozzarella is the star component of fathead dough. It has a neutral flavor and mimics the gluten in white flour to create a chewy texture. For best results, use low-moisture, part-skim mozzarella and buy pre-shredded for convenience, but you can shred it yourself if you like. Avoid using fresh mozzarella (the snow white kind that comes as a ball), which has too much moisture. Other semi-hard cheeses are okay to use, but the texture is typically not as good as mozzarella and your crust will taste more cheesy, due to the stronger flavors in most other cheeses.
- Cream Cheese – Helps to make your keto friendly pizza crust less dense.
Low Carb Pizza Crust Variations
- Dairy-Free – I have not personally tried it, but many readers have told me they have had success using dairy-free shredded “cheese” and almond milk cream cheese. Keep in in mind the carbs in these products are typically higher than real cheeses.
- Nut-Free – Make the coconut flour version (coconuts are a fruit or drupal, not a nut). Alternatively, I mentioned options above for using flaxseed meal or lupin flour.
- Egg-Free – Flax eggs should work as an egg replacement, but the crust may be less sturdy.
- Seasonings – I like my crust plain, but you can add garlic powder and/or Italian seasoning if you like. I find that no additional salt is needed, since the cheeses are already salty, but you can add a pinch if you like.
- Baking Powder – For a more airy crust, add 1-2 teaspoons of baking powder.
- Xanthan Gum – For a chewier texture, add 1/4 to 1/2 teaspoon of xanthan gum to the dough.
How To Make Keto Pizza
This section shows how to make fathead dough for pizza, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet or pizza pan with parchment paper. (Or for best results, preheat a pizza stone in the oven and line a pizza peel with parchment paper for preparing the keto pizza crust.)
- Mix flour and eggs. In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour, depending on which version you are making.
- Melt cheeses. In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave, stirring halfway through. Stir again at the end until well incorporated. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
- Combine the fathead dough. Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. Form the dough into a ball.
- Form or roll out the crust. Spread the dough onto the lined baking pan or pizza peel to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
- Bake the keto pizza crust. If using a pizza stone, slide the parchment paper from the pizza peel to the stone in the oven. If using a pan, just place the pan in the oven. Bake, then poke more holes to pop any bubbles and bake again until slightly golden.
- Add toppings. Top the crust with sauce and toppings and return to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), until hot. If desired, place under the broiler to brown the cheese.
Tips For The Best Keto Pizza
- You can melt cheeses in the microwave or a double boiler. The microwave is the easiest option, but a double boiler is a good option if you prefer not to use a microwave. To do this, boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.
- Use a food processor if you have one. It’s fine to mix the fathead dough by hand, but a food processor makes the crust more airy and easier to mix. Use either a dough blade or S knife blade, and scrape down the sides as needed. Also, if it doesn’t want to mix together, positioning the cheese near the blade can help.
- Reheat the dough slightly if needed. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Ensure a uniform dough. For the right texture, it’s important for the fathead pizza dough to be uniform — make sure there are no streaks. If you are kneading with your hands, it helps to squeeze the dough between your fingers repeatedly.
- Chill dough if it’s sticky. If your kitchen is warm or humid, the dough may be sticky when you first make it. Chilling in the fridge for 20-30 minutes can help make it more manageable.
- Use oiled hands to reduce sticking. If the dough is too sticky to work with, another trick is to coat your hands lightly with oil before forming into a ball.
- Use a pizza stone if you can. I recommend one for all my keto pizza recipes, because it improves the texture of the crust. You’ll want to pre-bake the crust on a sheet of parchment paper over the stone, then bake with toppings directly on the stone, without any parchment paper.
- Watch the oven time. The baking time for this keto pizza crust will vary depending on how thinly you roll (or spread) it out. I like my low carb pizza crust very thin, so it only took about eight minutes for mine, but you can adjust the thickness to your liking.
- Don’t let it get too dark. The crust should be just slightly golden when you bake it the first time. If it’s too dark, the edges will burn after you add the toppings and bake again. I like my keto pizza crust crispy, so the pictures above show how golden mine got, but if you like it more chewy, you’ll want it even lighter in the initial baking step.
What Kind of Sauce To Use For Keto Pizza?
Top your keto pizza crust with any of these low carb sauces:
- Keto Pizza Sauce – This one comes together in just a few minutes, with common pantry ingredients. It’s fine to buy store bought pizza sauce as well, but avoid any that have added sugar in the ingredients list.
- Marinara Sauce – Similar to pizza sauce, but it’s cooked and typically more chunky. I often buy organic marinara sauce with no sugar added, but try to make homemade keto marinara sauce when I have time.
- Alfredo Sauce – I’m a huge fan of white pizza, and white sauce is lower in carbs than tomato sauce.
- Sugar-Free BBQ Sauce – Barbecue chicken pizza is delicious! But, you have to use a sugar-free barbecue sauce to keep it keto.
- Pesto Sauce – This makes the fathead pizza taste more like a flatbread.
Topping Ideas For Fathead Pizza Crust
You can use almost any kind of toppings for fathead pizza! Most pizza toppings are naturally low carb, since they are mostly meat and veggies. Here are the most popular options:
- Meats – Pepperoni, sausage, Canadian bacon, ground beef, or even shredded chicken all work great. Since the keto pizza with toppings only cooks for a short time, make sure your meats are pre-cooked before adding them. Any other keto meats are also fine to use.
- Veggies – Try sauteed mushrooms, bell peppers, onions, olives, or sliced tomatoes (or even sun-dried tomatoes). Check the list of keto vegetables list for more ideas.
- Cheese – Shredded mozzarella is the classic choice, but other keto cheeses may work well depending on the sauce you use.
- Herbs – Fresh basil, chives, or parsley can make nice additions, depending on what toppings you use.
If you are looking for specific topping combinations to try, I have seven delicious combos in my cauliflower pizza post. Avoid toppings that are higher in sugar, such as pineapple.
Keto Pizza Nutrition
Fathead pizza crust nutrition content is very low in carbs, so it’s great for keto diets.
How Many Carbs In Fathead Pizza?
The nutrition info varies a little depending on which flour is used, but is pretty similar:
| Nutrition | Keto Pizza With Almond Flour | Keto Pizza With Coconut Flour |
|---|---|---|
| Calories | 144 | 117 |
| Fat | 12g | 8g |
| Total Carbs | 3g | 4g |
| Net Carbs | 2g | 2g |
| Protein | 8g | 7g |
For both versions, this is nutrition info above is per slice of crust (1/8 of the low carb pizza), without toppings. Toppings would be extra, depending on what you add.
This keto pizza crust may be a little on the high side when it comes to calories, but you’ll be surprised at how filling it is. Most people agree it’s well worth it, and you end up eating less, too.
Storage Instructions
Leftover keto pizza will keep in the fridge for up to 3-5 days.
Make Ahead Instructions:
There are three ways to prepare this fathead pizza recipe ahead of time:
- Make the ball of fathead pizza dough ahead. You can prepare the dough, cover it in plastic wrap, and store in the fridge for up to a week, until you are ready to use it.
- Bake the crust ahead. You can refrigerate it for up to a week. To make the pizza, just add toppings and bake for 10-15 minutes.
- Freeze the keto pizza dough. See options for that below!
Freezing Instructions:
Yes, you can freeze keto fathead pizza! There are two options:
- Make the dough, form a ball, wrap tightly in plastic, and freeze it. When you want to use it, let it thaw completely and then roll out as needed. You’ll have to bake the crust before adding toppings and baking again.
- Pre-bake the keto fathead pizza crust. I prefer this option for convenience — no thawing needed! Bake the crust as directed, wrap it, and store in the freezer. When you are ready to enjoy the pizza, simply add sauce and toppings to the frozen crust, and bake for about 20 minutes at 400 degrees, until hot. If you prefer, you can also top the pizza before freezing; just be sure you freeze right away so that the crust doesn’t get soggy.
More Fathead Dough Recipes
Fathead dough can be used for so many baked goods beyond pizza! Sometimes the dough is the same, and sometimes there are slight changes, such as adding baking powder or sweetener, omitting cream cheese, or changing the flours. Try these delicious recipes:
Tools To Make Keto Pizza Dough
- Food Processor – A food processor can make fathead dough so much easier! Avoids the mess of kneading by hand.
- Double Boiler – An alternative for melting the cheeses, if you don’t want to use the microwave.
- Rolling Pin – Though you can use your hands, you’ll get the most even cooking if you roll out your keto pizza crust — and if you like it thin and crispy, this is a must! I use this marble pin, because it has a good price, looks beautiful, and doesn’t heat up the dough, reducing stickiness.
- Pizza Stone + Pizza Peel – A pizza stone creates a crispier exterior to the crust and I highly recommend it! For a fathead pizza recipe, you’ll still want to use parchment paper on top, so it won’t stick, but you can finish the keto pizza on the stone without parchment paper after adding toppings. The pizza peel allows you to place the crust onto the stone and remove when it’s done.
Keto Pizza Recipe With Fathead Dough
Keto Pizza (Best Low Carb Crust!)
Fathead dough makes the BEST low carb keto pizza crust: Crispy, chewy, and ready in 20 minutes! Make it with almond flour or coconut flour.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Keto Pizza With Almond Flour:
Keto Pizza With Coconut Flour
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Prep: Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper. (Or for best results, preheat a pizza stone in the oven and line a pizza peel with parchment paper for preparing the keto pizza crust.)
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Mix flour and eggs: In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour, depending on which version you are making. (A food processor will make a fluffier crust and is easier, but it's fine to do this by hand if you prefer.)
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Melt cheeses: In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
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Combine: Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
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Form crust: Spread the dough onto the lined baking pan or pizza peel to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
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Bake: Bake for 6 minutes. (If using a pizza stone, slide the parchment paper from the pizza peel to the stone.) Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until lightly golden. (Don't let the crust get too dark at this step, or the edges will burn by the time you cook the pizza with toppings.)
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To make keto pizza: Pre-bake the crust as instructed above. Top with sauce and toppings and return to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), for about 10 minutes, until hot. If desired, place under the broiler for 1-2 minutes to brown the cheese.
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Related Easy Recipes
Recipe Notes
Serving size: 1 slice, or 1/8 of entire pizza
- Nutrition info is based on the keto pizza recipe with coconut flour, and does not include toppings. Macros for the almond flour version are very similar and can be found in the post above.
- Check the tips above on working with fathead pizza dough!
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,430 Comments
Penny Saucerman
2It was delicious, my type 2 diabetic husband really liked it. I was hopeful the crust would be good and it didn’t disappoint. I put a lot of work and time into roasting veggies and mushrooms, precooking sausage and pepperoni so was glad it turned out so well. I misread and rolled mine 15” instead of 12, so had to eat with a fork, my bad! Now I want to try some other recipes with this type of dough. Thanks!
Carrie
1This is so easy and it tastes like a pizzeria made it. The challenging part is stopping at one piece. You really need a rolling pin if you want a crispy thin-crust.
Rhonda
0Made the crust with coconut flour and it turned out great! Used food processor and cooked on pizza stone. I also added a little italian seasonings into the crust mix. The batter mix is wet (not like a yeast flour crust). I did spray two pieces of parchment paper with coconut oil and rolled the dough between the parchment paper. Once I lifted the top parchment paper, I could easily finish shaping the pizza dough. The pizza stone worked well to create nice brown bottom with a light crispness. The crust was actually light tasting compared to a yeast flour crust which tastes much more dense to us.
Dani
0I wasted a lot of ingredients in this recipe. I followed all the instructions and my flour/egg mixture never incorporated. It was only a sticky mess. I tried with my food processor and also just mixing it by hand. I will just stick with the chicken pizza dough.
Wholesome Yum D
0Hi Dani, Sorry to hear this recipe didn’t turn out as expected… If your kitchen is warm or humid, the dough may be sticky when you first make it. Chilling in the fridge for 20-30 minutes can help make it more manageable.
Amanda
0This didn’t work for me. Followed instructions exactly and I’m usually pretty good with recipes, but it was a sticky mess that never formed into a ‘dough’. Maybe I was doing something wrong? Anyway I would love to try again and have it work. It tasted great but when I even tried to spread it in a pizza pan it would stick to the spoon, not the pan.
Wholesome Yum D
0Hi Amanda, If your kitchen is warm or humid, the dough may be sticky when you first make it. Chilling in the fridge for 20-30 minutes can help make it more manageable.
Candy
0Fantastic! For years I baked pizza with homemade crust (from flour), and then gave it up since going keto. I am so happy I can eat pizza again!
Danielle
0Great recipe! I think the crust could use some salt but otherwise, it was wonderful to have pizza tonight for dinner! ❤️
Linda
0Fantastic! I used the coconut flour mix and used the food processor instead of microwaving the cheeses. Whipped up in no time and it was delicious!
Rebecca
0My husband has a dairy sensitivity and avoids dairy (and nightshades too!). How can I adapt this pizza crust recipe for him? We have an amazing roasted garlic cashew sauce that we use on pizza that the whole family loves. My husband just uses non-dairy cheese on his pizza but I want to move the whole family onto a gluten free, low carb diet. Pizza is a must!
Wholesome Yum A
0Hi Rebecca, I do have some dairy free alternatives within the post. Flax eggs should work as an egg replacement, but the crust may be less sturdy. I have not personally tried it, but many readers have told me they have had success using dairy-free shredded “cheese” and almond milk cream cheese. Keep in in mind the carbs in these products are typically higher than real cheeses.
WHITEFLOWER
0This is my go-to pizza crust! So yummy and delish! I will admit that I add some Baking powder and xanthan gum for a bit more pizzazz!! However, my food processor is pitiful, and with RA, hand mixing it out. Instead, I use my KitchenAid mixer with a dough hook. It takes time to encapsulate the flour mix into the cheeses, but it works very well! Hubby loves this crust – and we do have pizza at least once a week. Thank you, Maya, for an outstanding pizza crust (that is even great cold the next day).
K
0How much baking powder did you use?
Wholesome Yum A
0Hi K, For a more airy crust, add 1-2 teaspoons of baking powder.
Joy
0I read and re-read. I couldn’t find what size pizza this makes. On average, I’m guessing 14 inch… Maybe, depending on thickness?
Wholesome Yum D
0Hi Joy, I usually get a 12in pizza when making this recipe.
Penny
0Made this pizza with fathead bread! It was very good! Mixed it by hand but next time will use my food processor! I would recommend this to everyone!
Robin
0Used almond flour recipe for dough and added 1 tsp Italian seasoning. Also, added parmesan cheese to the cheese mixture. First time making it. I have missed pizza since starting the keto diet. This was tasty.
Shelly M Houghtaling
0Used the Almond flour recipe for fatheat dough, used 2/3 for the pizza ~ 12 inch pan ~ and added the extra baking powder as suggested by one of the respondees. Oregano, basil & black pepper in the dough. Toppings were no sugar added BBQ sauce, leftover roast pork diced, Fiesta Cheese, pineapple tidbits. Someone said that the toppings had made the dough wet, so I put the pineapple in my mini salad spinner. Really nice crisp crust. Was thinking that if you put everything you saute for the top of the pizza in the spinner ~ keep the juices ~ then it would make the toppings drier for the crust. You could than take the juices & reduce them while the pizza cooks, add a touch of butter or cream and use it to drizzle over the pizza. Especially if you add lettuce & tomato after the baking!! Yum. LOTS of hints in the comments.
S. Cain
0The written instructions do not match the video. I suspect following the video will produce a much better result.
Wholesome Yum D
0Hi, Which instruction do you have questions about?
Michael
0Outstanding! First time making. Easy prep and overall procedure. I would just ask how to crisp up the middle portion of crust – will make again. Thank you.
Karen
0Love this Keto pizza recipe! It was so delicious.
Erin
0Hi, my pizza is currently still in the oven but I have a question on the dough. It was really wet, I used the almond flour recipe. I put the dough in the fridge for 30 minutes and still too wet to make a ball. Any ideas what I did wrong?
Wholesome Yum D
0Hi Erin, Sorry this recipe didn’t turn out as expected, did you use low-moisture, part-skim mozzarella?
Kelly
0Hi just wondering if you can use normal cheddar instead of mozzarella?
Wholesome Yum D
0Hi Kelly, That will not work in this recipe.
Diane
0Has anyone made this with a mixer using a dough hook?
Wholesome Yum D
0Hi Diane, I have not tried that with this recipe.
RK
0I tried it with my big kitchen aid and was ok but still ended up scraping the unmixed dough and had to stir by hand. Really enjoyed the pizza though. Will go back to the processor next time.
Cheryl
0I added 2tsp of baking powder, used almond flour, food processor to mix, parchment for 1st bake, and a pizza stone for both bakes. It was super fantastic. This has been my go-to crust for a while, but the baking powder really made it extra good and fluffy.
(I have never liked crust with xanthan gum in crusts, so I didn’t add that. Always tastes waxy…)
Stephanie Brambila
0Love that it has ingredients already in my pantry/fridge! Super easy. Followed directions. Worked GREAT. NO ISSUES!
One tip and one reality:
Tip — replace parchment when you add toppings and place back in oven. Mozzarella sweats. Fresh parchment means crisper crust on bottom.
Reality– 1/8 of pizza is tiny, and I’m not a big portion person. But 1/4 with salad was perfect! So if you track portions, go ahead and call it 1/4. You will still enjoy the keto benefits! 😀
Donna
0Absolutely delicious.
Justine Cappetta
0I have only had the almond flour version but happened to have coconut flour so I used that. I did marinara and ricotta. It was so good!! I wasn’t even sad that I couldn’t eat regular pizza bc it was so tasty!!
Meaveen
0Hi there, I have been eating low carb for a few years, but was never a big pizza-eater so had never tried the fathead pizza base. I bought your Easy Keto Cookbook this week and, excited about making the pizza for my partner’s 17-year-old T1 diabetic son, I did a practice run this evening. The base was perfect! But, after I had added the toppings and baked it, it turned so soggy it was impossible to pick up 🙁 I have looked through your book but can’t find any specific topping recipes or quantities. I used a thin layer of pasta sauce with sliced asparagus and artichokes, plus spicy chorizo slices and goats cheese dollops – it looked so good when it went into the oven but, despite quite a bit of extra time in the oven, it has remained very soggy and falls apart if you try to pick up a piece. Any tips? I’ve looked online but I haven’t found anything that could be the cause. I pricked holes in the base at the beginning and halfway through and baked it on a wire rack throughout. Reading the comments here, it’s clear most people have had great success with it!
Wholesome Yum D
0Hi Meaveen, You can check out my post about Fathead Dough. I sounds like you might have had too many toppings.
Meaveen
0Thank you! My next try was much more successful with dryer toppings and using a thin layer of tomato paste, rather than pasata. Leftovers were delicious cold for lunch the next day.
Laura
0The vegetables you mentioned are water heavy to begin with, so they probably dispersed water as they cooked.
Jade
0Pizza came out perfect! My husband even thought the crust was store bought. Thank you!!! I can’t wait to make it again. I followed the almond flour recipe and used my food processor. I also made your pizza sauce. My family loves your recipes. ❤
Rob
0Hi Maya. Thanks for providing these recipes and I really appreciate your additional details, like adding some xanthan for chewiness, a bit of baking powder for additional loft. I am making this keto crust for myself, along with 2 pies for my family from a regular bread flour biga I’ve been fermenting since yesterday. I usually run my oven around 525°F for the biga-type doughs and have 3 stones in my oven. Have you experimented with pre-bake temperatures for the keto dough? I’m thinking I could do the keto at this higher temp for about 4 min, check for bubbles, then another 2-5 min for the first pre-bake at this hotter temp and see what happens. If I ruin it, or if it works, either way I’ll report back, but I thought you might have some experience here. I did see several commenters asking about those 1000 degree (or 900° or whatever they are) pizza ovens and saw your comments that those would not work well. But I’m only shooting for +100°, not +500°. Thanks again for providing great content.
Wholesome Yum D
0Hi Rob, I look forward to hearing your results from pre-baking this pizza crust.
Marion
0Using which flour gets closest to chewy crust…. almond or coconut flour? Would like to make it today, thank you
Wholesome Yum D
0Hi Marion, Almond flour is more popular in this recipe.
Deedra Whitley
0One of the best, quickest & easiest fathead pizza dough recipe. Can make ahead & freeze in ziploc bags for dinners on the run. Can even make in round cake plans for individual pizzas & everybody gets exactly the toppings & amounts they want!! Try it out, I promise you won’t be disappointed!! (Quick cheat, I do latex gloves & mix the dough by hand. Makes clean up easy!!)
Paige
0Best crust! I’ve made this so many times with lots of different topping combos. My family loves this pizza. We usually eat it once a week.
Kat Brooks
0Fantastic pizza. Made two barbecue chicken pizza’s with thin crust. Didn’t have cream cheese but did have some feta that I substituted. Put Italian seasoning in when making the dough. Don’t have a food processor so I used the dough hook on my kitchen aid but finished the kneading by hand. Wow. Way better than any pizza I’ve had in a long time. I have to eat gluten free and my husband is on keto. Thank you for the best recipe. Will be making again.
Liz S
0Can this recipe be used with a pizza oven? We have one on our deck and the temperature gets to 800C. Thanks, this is the only item I miss on our keto diet. We manage with the zoodles for pasta etc.
Wholesome Yum D
0Hi Liz, I suggest baking the dough first, and then you can put the toppings on and melt it in the pizza oven. I don’t think this dough would cook fast enough because your pizza is in the oven for a short amount of time.
george noland
0I am in the same boat…I have a Ooni Koda 16 pizza oven that has been the center of our Pizza world…now faced with the challenge of sort of downgrading from what we are accustomed to….but health is more important
Shelly Healey
0LOVED this recipe so much! My husband is newer to low carb foods, and the fact that he ate two pieces is a huge win! Thanks for the recipe and detailed instructions–I know we’ll be making it often.
Ross
0ty for the recipe
Bernadette
0Has anyone mixed in a stand mixer using a paddle? I’m thinking this should work.
Wholesome Yum D
0Hi Bernadette, I suggest using a food processor for this recipe.
Lundiga
0Very tasty recipe. I do think you need to salt it a little once you put the toppings on. I ate half…with the mozzarella I put on top I estimate I ate a cup of cheese! 😳
Lois
0Do I need a pizza stone to make this?
Maya | Wholesome Yum
0Hi Lois, A pizza stone is not required, but recommended. I explain this more in the post above.
Libby Hester
0Could I use carbquik instead of almond or coconut flour?
Wholesome Yum D
0Hi Libby, I have never tried using Carbquik in this recipe.
Liz S
0Can we use our pizza oven to prepare this keto pizza?
Wholesome Yum D
0Hi Liz, I’m not sure that would work because this dough needs longer to bake, usually with a pizza oven, you are only cooking for 90 seconds.