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Have you ever tried low carb keto Fathead pizza crust? You guys, it’s unbelievably similar to “real” pizza dough made with wheat! When you try this fathead pizza recipe, I challenge you to notice that it’s gluten-free and keto pizza. You can barely tell! It even has that chewy quality that’s so difficult to achieve with low carb baked goods. I have to admit, I was pretty excited the first time I tried this low carb pizza.
I’ve been making my other 4-ingredient low carb pizza crust with almond flour for over a year now. It’s on regular rotation at our house and we love it. Then there’s cauliflower pizza crust, which is great way to sneak in veggies.
But I’ve gotten several requests for a nut-free version of a keto pizza crust recipe that tastes like the real thing. And here it is.
What Is Fathead Pizza?
Fathead pizza dough is a gluten-free, low carb and keto dough that is made with mozzarella, cream cheese, egg, and some type of low carb flour.
There’s a reason fathead pizza crust is such a staple for a keto diet plan. It’s super easy to make, and the best part is that the texture is very close to real pizza!
I also like to use fathead pizza dough to make low carb bagels and other baked goods.
Keto Fathead 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:
- Fathead pizza with almond flour: 144 calories | 12g fat | 3g total carbs | 2g net carbs | 8g protein
- Fathead pizza with coconut flour: 117 calories | 8g fat | 4g total carbs | 2g net carbs | 7g protein
For both versions, this is nutrition info above is per slice of crust (1/8 of the keto pizza), without toppings. Toppings would be extra, depending on what you add.
Even though this keto pizza crust is 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.
Origins Of Fathead Pizza Dough
The original recipe for low carb pizza from the Fathead movie contains almond flour. The classic combination of mozzarella and cream cheese to create a chewy texture. I thought it would be a perfect candidate to adapt into a nut-free keto pizza crust recipe.
If you haven’t heard of the Fathead movie, it’s a 2009 documentary seeking to refute the lipid hypothesis. The lipid hypothesis is the claimed link between high cholesterol and heart disease.
It’s basically the source of the “low fat” way of eating promoted in the Western world since the 1950s. Although numerous studies have debunked the link (this is a good scientific paper on the subject citing many sources), the belief is still widespread today and perpetuated by mainstream media.
In the documentary, Tom Naughton sticks to a moderately low carb diet of fast food for 30 days. To the surprise of many, Tom not only loses weight but also ends up with lower blood cholesterol levels.
And thanks to the film, we have the amazing keto Fathead pizza recipe as a result!
This nut-free Fathead pizza crust recipe is my adaptation, made with coconut flour. Since coconut flour is so absorbent, you need a lot less of it to replace the almond flour.
I used 1/3 cup coconut flour as a substitute, and also added an extra egg to impart additional moisture. I omitted the salt from the original recipe, because the cheeses are salty enough as is.
How To Make Fathead Pizza with Coconut Flour or Almond Flour
Whether you make it with almond flour or coconut flour, the process for how to make fathead pizza is very similar. There are 3 basic steps:
- Melt the cheeses together. You can melt the mozzarella and cream cheese together in the microwave, or a double boiler on the stove.
- Form the dough with the flour and egg. It’s important for the fathead pizza dough to be uniform. You can use a food processor, which I find easiest, or knead with your hands and squeeze through your fingers until it’s uniform.
- Bake the fathead pizza. Once you have the dough, roll it out or form it into a crust, and bake. If the dough is too sticky, check the tips below on how to deal with this.
The original version from the movie had Fathead pizza crust with almond flour. If you want to use that, you totally can! Here is the difference in ingredients based on almond vs coconut flour:
- Fathead pizza recipe with almond flour: 3/4 cup almond flour, 1 1/2 cup mozzarella, 2 tbsp cream cheese, 1 egg
- Fathead pizza recipe with coconut flour: 1/3 cup coconut flour, 1 1/2 cup mozzarella, 2 tbsp cream cheese, 2 eggs
The difference is in the amount of flour and eggs.
I’ve also tried making this keto pizza crust with flax seed meal, and that works too. It’s a great option for people with allergies!
The taste of Fathead pizza is very similar no matter which flour you use. Some people are sensitive to the taste of coconut flour, but personally, I can’t taste it at all in this recipe. The cheese masks it really well. Pretty much the same goes for the almond flour and flax seed meal.
Tricks to Making Keto Pizza Dough Perfectly
Kneading the Fathead Pizza Dough
Kneading with your hands is the trick to making Fathead pizza dough blend well in the third step of the recipe. Especially when working with coconut flour, the mixture dries and solidifies quickly.
Just keep using your hands to squeeze and knead until the dough is uniform. You can always reheat a little to soften the cheese again, but don’t overdo it, to avoid cooking the eggs.
Fathead Dough Using a Food Processor
Another option to make the Fathead pizza dough come together more easily would be to use a food processor. Just fit it with the dough blade, or even simply an S knife blade, and have it do all the work for you!
You may need to scrape down the sides a little to get the dough to form in a food processor. Also, if it doesn’t want to mix together, positioning the cheese near the blade can help.
Dealing with Sticky Fathead Dough
If all else fails and the dough is too sticky for you, there are three tricks that can help:
- Chilling the dough in the fridge will work wonders to make it more manageable. A good amount of chill time is 20 to 30 minutes.
- Use oiled hands to work with the fathead dough. This will help avoid sticking to your fingers.
- If the cheese solidifies too quickly, you may need to reheat a little to soften it, then try kneading again.
Oven Time for Fathead Pizza Crust
The oven time for this Fathead pizza crust will vary depending on how thinly you roll (or spread) it out. I did find that it cooks a bit more quickly than the original.
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. Just watch it in the oven, and poke more holes in the top if it starts to bubble up.
What Does Fathead Pizza Taste Like?
No matter which version I make (and I do them all!), people tend to ask me if it’s just a regular homemade pizza crust. Yes, there is a slight difference, but it’s very close.
This Fathead pizza recipe tastes pretty much like regular pizza! And the texture is spot-on, which is one of the most challenging things to get right with low carb dough.
If you want a handy printable for all 3 versions of the Fathead pizza crust (almond, coconut and flax), you can sign up for my free newsletter and I’ll send it to you right away. The form is at the top of this page. No strings attached – pinky promise. 🙂
What Kind of Sauce To Use For Keto Pizza?
This is a common question I get about keto pizza crust! I usually buy natural, organic marinara sauce with no sugar added.
TIP: Watch for added sugar in the ingredients when buying marinara.
I also have a homemade keto pizza sauce recipe coming up, so stay tuned for that.
If you want to mix it up instead of plain marinara, here are some other options:
- Low carb keto 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.
- Macadamia Nut Pesto Sauce – This makes the fathead pizza taste more like a flatbread.
Topping Ideas For Fathead Pizza
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. Get the full keto food list here for ideas. But, watch for ones higher in sugar, like pineapple.
Here are some common favorite fathead pizza toppings:
- Pepperoni
- Sausage
- Canadian bacon
- Mushrooms
- Green peppers
Can You Make This Fathead Pizza Recipe Ahead?
Yes, you can prepare this fathead pizza recipe ahead of time. Here are the ways to do it:
- Make the ball of fathead pizza dough ahead. You can store the prepared dough 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. Add toppings and bake whenever you’re ready.
- Freeze fathead pizza crust or dough. See options for that below!
Can Fathead Pizza Dough Be Frozen?
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.
Tools To Make Fathead Pizza Crust:
Click the links below to see the items used to make this recipe.
- 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!
- Pizza pan – You can cook the crust on a basic pizza pan, but this one has a perforated surface to help the crust crisp up. Place parchment paper over it to prevent sticking.
- Pizza stone and pizza peel – A pizza stone creates a crispier exterior to the crust. For a fathead pizza recipe, you’ll still want to use parchment paper on top, so it won’t stick. The pizza peel allows you to place the crust onto the stone and remove when it’s done.
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RECIPE CARD
Fathead Pizza Crust Recipe (Low Carb Keto Pizza) - 4 Ingredients
An EASY low carb keto Fathead pizza crust recipe with coconut flour OR almond flour. Just 4 INGREDIENTS! Fathead pizza is the ultimate keto pizza - crispy, chewy, and ready in 20 minutes.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper.
- Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)
- Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
- Spread the dough onto the lined baking pan 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 for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.
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Recipe Notes
- Check the TIPS ABOVE on working with fathead pizza dough!
- To make keto pizza once you have the crust, top with sauce and toppings after cooking the crust and return to the oven for about 10 minutes, until heated through.
- If you don't want to use the microwave, use a double boiler to melt the cheese and cream cheese together instead. 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.
- Nutrition info does not include toppings.
How to make fathead pizza with almond flour: Follow the instructions above, but replace the coconut flour with 3/4 cup almond flour and reduce the 2 eggs to 1 egg.
Serving size: 1 slice, or 1/8 of entire pizza
Video Showing How To Make Fathead Pizza Crust:
Don't miss the VIDEO above - it's the easiest way to learn how to make Fathead Pizza Crust!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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1,046 Comments
VSO
My Keto Man in the house absolutely loves this Pizza crust. Says its almost better than regular wheat flour crusts. I followed the Almond Flour recipe. I did roll it on parchment paper, which worked awesome, no sticking. I made two pizzas since, rolling at 1/4″ thickness only made about a 10-11″crust. Topped with chopped veggies, Bacon Crumbles and small chopped Pepperoni. Definitely will be making for a occasional treat for the Keto Man in the house… Thanks for all the easy, delicious recipes you share…
Madeleine
I am 15 and I managed to make 3 pizzas for my whole family one night with no parental supervision. They turned out great and the directions were easy to follow! Thank you so much for posting this recipe!!
digeda
Keto pizza looks amazing, making it tonight with my husband, excited!!! What kind of sauce is used?
Wholesome Yum M
Hi Digeda, I always buy a sugar-free marinara sauce. Be sure to read the labels!
mike montes
I made the almond flour recipe using the exact measurements. Wife loves pizza it came out perfect. Thanks for making me a hero. Simple and great.
Echele C Fleming
My go-to for comfort food. soooo good
Jerry Van
Dough was easy to need with oiled hands. I made the crust a little too thick but was nice and soft which I prefer over a crisp crust. I could taste the coconut flavour which was a slight negative for me but might go great with an Hawaiian pizza. Five stars!
Mary
Hi can I use a mixer instead of a food processor? and I could not find the video thanks
Wholesome Yum M
Hi Mary, A stand mixer can do the job. I recommend using the paddle attachment. The video is located in the recipe card. If you can’t see it, make sure you are not viewing the website in ‘Reader Mode.’ This can be verified in your internet browser settings.
Melissa
Hello. Pizzas come in all sizes so therefore slices are different sizes too. I need to compare nutrition info but its impossible since you dont indicate what size this dough makes or how many oz in 1 slice that is 1/8th of the pizza. Does this make a personal size pizza, like 6-8 “, or is it bigger like a 12” you might order from a restaurant??
Wholesome Yum M
Hi Melissa, It really depends on how thick you like your crust. This pizza can be rolled out to roughly 12 – 14.”
Douglas
I tried this recipe and I feel like I’m just dumb lol. I made it the other day with the coconut flower and my sister helped and it felt like regular dough. Pizza was good, but I wanted to try it with almond flower. But it was just a goopy mess that wouldn’t form into a dough. I followed the recipe but I’m not sure what I did wrong. I got mad and almost threw it away cause I was frustrated, but I put it aside into a bowl to try again tomorrow. How can I rescue it and get it away from a goopy mess and more into a dough?
Wholesome Yum M
Hi Douglas, Did you increase the amount of flour when using almond flour? The recipe changes when switching from coconut to almond. The recipe is located in the post, but for an almond flour crust, use 3/4 cup almond flour and only 1 egg. I hope this helps!
Zack M Pledger
Thank you for this recipe. I was pleasantly surprised at the flavor and consistency of the pizza dough. It is so much better than cauliflower crust.
Michelle
I’ve made this several times now with both coconut and almond flour. It’s easy and delicious! Husband LOVES it. I used pre-shredded “pizza cheese” from Costco (combo of parmesan, provolone and mozzarella) along with the cream cheese – works great. I’ve started adding a bit of brewers yeast (for flavor) garlic powder and Italian seasoning to the dough which is also delicious.
Carolina Bejarano
I think what she means was if we add the toppings and cheese after the first time we pull the dough out of the oven.
is this correct?
place the dough inside oven
take it out and do more holes and place it back in ( with or without condiments)???
i think this was her question and mine as well. Do we pull it out for the 2nd time then add condiments?
Wholesome Yum M
Hi Carolina, Check the dough during the parbaking process to pop any bubbles that may form. Then remove from the oven and top with your desired toppings. Return your pizza to the oven until cheese is melted and bubbly. I hope this helps.
[email protected]
I loved it! It was quite easy to make and so tasty. I was skeptical that it would taste anything like a dough but wow was I wrong! So yummy!
Samuel Henry
I’ve made this a few times now and it is FAR better than any other keto pizza crust out there. My question is if this would work with fresh mozzarella rather than pre shredded?
Wholesome Yum M
Hi Samuel, This recipe will not work with fresh mozzarella balls (stored in water). It will work with block low-moisture mozzarella. I hope this helps!
Georgie
I can confirm it does work with fresh mozzarella as I’ve made this 3 times successfully, using this. Also made a successful one using flaxseed meal instead of almond or coconut.
Sarah
The perfect low carb pizza crust! Tastes so good and the texture is perfect. I only had 1 bag of mozarella so I used 1 cup instead of 1 1/2 cups and it was fine. I also divided the dough in half once kneaded, to make 2 personal pan size pizzas. It was perfect for dinner for 2 with a side of salad. Your recipes are consistently great!
Dylan
Is the whole 1 1/2 cup of mozzarella cheese for the base or do I use most of it but leave some remaining for toppings? Or do I use the entire 1 1/2 cup of mozzarella for the base, find extra mozzarella for the toppings?
Wholesome Yum M
Hi Dylan, The 1 1/2 cups specified in the recipe is for the crust only. You can add extra cheese as a topping if you wish.
Janet Harvey
This is the most not just easy pizza, but with just four ingredients, so tasty, just couldn’t believe that finally we have been able to make many times now, because it is so yummy, this wonderful, easy, tasty pizza. It sure is the best easy and tasty recipe there is. One of the many delicious easy recipes on wholesome.yum Thank you Maya so much for all your work and recipes, but I couldn’t believe how delicious and easy this pizza was to make.
Jackie
This was the first time I’ve ever made fathead dough and pizza using it and I can’t believe how fantastic it is – and how easy! I made the almond flour version and didn’t have any cream cheese so just left it out and it turned out absolutely fine. Maybe because I left the cream cheese out I didn’t find the dough too sticky or hard to handle – I just kneaded it by hand for a few minutes (it was enjoyably therapeutic 😉 and ended up with a really nice elastic texture. It just took 8 minutes in the oven and then another 8 with my toppings of tomato sauce, feta, olives and mozzarella and it came out beautifully. It was very filling – enough to feed both my partner and I – and we are *big* eaters. I’m still in shock at both how delicious it was and how simple and quick to make. My partner loved it Thank you so very much! 😀
Wendy Hollandsworth
Hi, made this first time today. Loved it. Only question…it stuck to the parchment paper and we had a terrible time getting it off…should we grease the parchment paper first?
Wholesome Yum M
Hi Wendy, There shouldn’t be any need to grease the parchment paper. Please check the box to make sure it’s double-sided parchment.
Sheila Studdard
Made it last night, and it was Delish! (Glad I watched the video first.) Actually prefer it to cauliflower crust!
Patti
Made this for the first time today. It turned out really well. I was wondering if herbs and spices could be added to the dough? Thanks for the recipe.
Wholesome Yum M
Hi Patti, Yes! Feel free to add your favorite spices.
Collette
Best pizza crust recipe that I have tried so far! I will be making this one again!
Susan
Omggg this was the absolute best pizza crust I’ve ever made. Filled me up and how much simpler can it be. Thank you for such great recipes have a wonderful day
James Cook
We made this without baking the crust prior and it came out good. Are we supposed to back the crust by itself first or can we just bake it all together at once?
Wholesome Yum M
Hi James, Yes, it’s best to bake the crust first. Par-baking gives the crust a crunchy texture, and also helps it cook through. Putting the sauce and toppings on before par-baking can lead to a soggy crust, though I’m glad it still turned out well for you!
Nasha
This recipe looks amazing – well done to you!
However, I’d love to know if I can substitute the flour for psyllium husk powder? It’d be lower carb and lower fat as psyllium husk is just fibre and it’s supposed to help with bread-like texture. Please do let me know.
Wholesome Yum M
Hi Nasha, I have not tested this, but I think adding psyllium husk powder would dry out the crust too much. Please let us know how it turns out if you decide to experiment with it.
FL girl
The recipe is amazing! Was definitely missing pizza on Low Carb diet but this will be a weekly meal!! My 9 year old loved it so much also! I added turkey pepperoni, reduced fat mozzarella cheese and low carb sauce for the toppings and used reduced fat cream cheese for the dough and it still came out perfect!!
Kam
I just found your site and bookmarked a bunch of recipes to try later! This one sounds delicious but I sadly have to avoid dairy… any dairy free substitution ideas for the mozzarella and cream cheese? Do you think vegan cream cheese would work?
Wholesome Yum M
Hi Kam, I have not personally tested this, but other readers have reported having success with vegan cheese and dairy-free cream cheese.
Jessie Sams
I’ve used this recipe many times. It is great! I have only tried the almond flour version so far. Pizza is awesome but my favorite way to use it is for the bagel recipe – also in Maya’s book. I use Trader Joe’s Everything topping on them.
Jennifer Dages
I love this pizza dough. In fact since going low carb, I don’t feel like I am missing out with pizza because I can make this wonderful pizza dough and put many different toppings on it. Really wonderful.
Ginny Beeson
Have you ever made this recipe & cooked it on a pizza stone on the grill?
Wholesome Yum M
Hi Ginny, Yes this should work. I do recommend using parchment paper under the pizza so it doesn’t stick to your stone.
gretel dorta
Made the pizza yesterday. It came out good. My question is I can’t eat it all. Can I freeze the pizza with the toppings or how long or how long can I refrigerate it for.
Wholesome Yum M
Hi Gretel, Either option is great! The pizza will keep for up to a week in the fridge, or you can freeze it for longer-term storage.
Natalie
I haven’t tried this recipe yet, but seems really promising. As someone who has never baked bread or crust before, do you bake the crust a second time with all the toppings on it?
Wholesome Yum M
Hi Natalie, Yes, after you add the toppings, bake the pizza again until the cheese is fully melted.
AP Boyce
I didn’t think pizza would be on the menu when I started Keto. I’ve been doing it for two months (Lost 20 pounds) and just getting around to trying the dough. So easy and delicious! Even my husband and son liked it and they are super picky when I try to introduce my new keto foods. Thank you for the recipe!
Joyce
I had a terrible time with the dough being too sticky. I chilled it and even tried to freeze it a bit first. it was very sticky.
Wholesome Yum M
Hi Joyce, There is a section in the post that covers dealing with sticky dough. If you tried chilling it, then try oiling your hands so it doesn’t stick to you.
Rachel Simpson
Hey, I don’t know what I did wrong but this was a disaster for me! I’m not sure if it’s because the Mozarella or cream cheese I used (in the UK) was different?
The mozarella wouldn’t melt and incorporate no matter how much I tried/ melted, and the finish mixture with the eggs was like cheesy scrambled eggs? I added more coconut flour to dry and make it into a dough, but it still wasn’t right? Welcome any feedback re troubleshooting as I’d love to do this recipe- I’ve been craving pizza so bad! Thanks
Wholesome Yum M
Hi Rachel, I am sorry you had this experience with your fathead dough! I have a couple of ideas that you can try for your next attempt. 1. Try melting your cheeses in the microwave. Especially if you are using pre-shredded cheese. 2. The fat content of cream cheese seems to be higher in the UK. I would try either using Neufchatel cheese (which is less fat) or doing half cream cheese half Neufchatel cheese in the recipe. 3. The consistency you described sounds like the ingredients didn’t get incorporated well enough. I recommend trying this recipe with a food processor to make sure everything gets properly combined. I hope this helps!
Juls White
This crust is amazing!!! I make it at least once a week. It had been such a joy to have this recipe in my life.
Samantha
Excellent recipe! Thank you! Thank you! I made this for me and my family and we honestly couldn’t tell the difference! My mum said it tasted like Italian pizza.
I will be making more, and freezing, ready for when I’m back at work and I don’t have time for cooking.
Christina
I love this recipe! I make it with almond flour and my husband loves it and the best part is how easy it is to make!
anita
Love this pizza dough I make it with the almond flour and my husband and I love it, it is so easy to make and taste awesome.
Marni Dutter
OK folks, I tried this with all flax flour. It’s crispy, tastes like a whole wheat crust if you’ve ever had that. I think next time I’ll use half almond and half flax so its a little fluffier but man! You can’t beat this. Pizza? on keto!? I’m really impressed. You rock Maya!
Marni Dutter
If using the flax seed how much do I use and how many eggs?would it be the same as the almond flour?
Wholesome Yum M
Hi Marni, The flaxseed version is a newsletter subscriber exclusive in my free Members Area – please sign up using the form at the top of the post to get it.
Brittany
I’ve never made anything keto before. I am new to trying it. This far exceeded my expectations. I expected to like it, however I didnt expect to love it!!!!! 10/10
Lee
We loved it and won’t be going back to store bought Pizza again!
Brenda
Hello. Can I freeze fat head pizza dough? I was going to make portions and freeze them for later. Thank you.
Wholesome Yum M
Hi Brenda, This dough does best shaped, par-baked, and then frozen.
Marni Dutter
Can you use this crust in an 8-10 inch cake round to make a Chicago style pizza crust?I sure miss my veggie Chicago zaa.
Wholesome Yum M
Hi Marni, Yes that will work just fine. Enjoy!
leah
OMG this was amazing!! I made the recipe but doubled up and did two pizzas. I used the almond flour version and it was so tasty and so close to pizza dough when cooked with all the toppings!! the dough was very sticky, but I rolled it between parchment and it was fine!
I might even use this dough to make other things with!!
Gena
I made the almond flour version exactly as directed. This tastes just like regular dough if not slightly better!! Thank you for such a great recipe and for being so thorough. Makes it fool-proof for people like me lol.