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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
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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.
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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:
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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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1,105 Comments
Marissa
WOW was skeptical making this but I’ve heard so many good things. I used the almond flour version and I will definitely be making it again. SO easy and was prepared for baking in under five minutes with minimal mess. Followed recipe exactly. I chilled the cooked dough in the fridge until o was ready to use it. When I cooked it with my toppings it cooked nicely and did not get soggy at all. Awesome recipe!
Jacquline Steele
This recipe turned out pretty good for me!! Thank you. I used spinach and spicy pepperoni.
Heather
This recipe was great! Perfect for my pizza craving! ❤️❤️❤️❤️❤️
Lys
Hi! How much flax meal do I need if I make the crust with it instead of coconut or almond flour?
And do I add the rest of ingredients in the amounts listed for the almond flour crust or are there any more modifications? (Fathead pizza recipe with almond flour: 3/4 cup almond flour, 1 1/2 cup mozzarella, 2 tbsp cream cheese, 1 egg)
Thank you!
Wholesome Yum M
Hi Lys, Follow the recipe for the almond flour crust, subbing the almond flour out for flaxseed meal. Enjoy your pizza!!
B
So when do I put the topping on? After I baked the dough? But then the dough would be overly done. The recipe does not state at all when this step happens. Could have been written better.
Wholesome Yum M
Hi B, Bake the crust before adding toppings to it. It won’t be overly done.
Tara
I wish it would let me add a picture. This pizza is amazing! There is a tiny coconut flavor but I don’t mind it. It bakes up crispy and golden. I piled on my homemade sauce so it lost some crispness once I baked it but other than that it is so good! I will be making this again!
Amy
I was so nervous to try this recipe because I thought it would be like making dough or bread and I am not a baker. After a year on keto and making tortilla pizzas, I gave it a try and it will change my life. Truly, I will make this weekly. So easy and so delicious. I made it a little thick my first time because I was nervous but it was so good and just like pizza.
Rachel
Soooo yummy! I’m a pizza lover! and even more when its a healthy way.
Lisa
Hi Maya, I would love to try your recipe and appreciate your suggestion in regards to the dairy free choices. Unfortunately, I cannot eat eggs yet. Do you have any suggestions?
Wholesome Yum M
Hi Lisa, I have not tested this recipe without eggs, but it may work using flax eggs. Please let us know if you decide to try it.
Susan
Crust is horrible crumbles
Wholesome Yum M
Hi Susan, The crust should not be crumbly. I suspect the cheese wasn’t fully incorporated into the dough. Work the almond flour and cheese together until the dough becomes a uniform and consistent texture.
Danielle
I made this recipe as written with coconut flour. It looked good and held together, but the coconut flavor was overpowering. I think it might be good as a dessert, but it was a waste for pizza. Pepperoni and coconut do not pair well.
Wholesome Yum M
Hi Danielle, I am sorry this recipe didn’t suit your tastes. I have a version of this dough made with almond flour, which you may prefer the flavor of. Check out the section above called “How many carbs in Fathead Pizza?”
Bianca
I made it tonight with the almond flour and filled it with the ingredients of our favorite local pizza… It was absolutely delicious! My husband and son both liked it too!!! Thanks for sharing this recipe!
McAuliffe
Mama Mia, I’m new to keto and this recipe nearly left me with a Italian accent, sorry no picture ate ALL befor finding camera, will I make it again, you betcha. Thank You
Kelly
I’m not sure why but when I click the link for the roasted sirloin, it brings me to the recipe for fathead pizza.
Wholesome Yum M
Hi Kelly, I am so sorry, is this the recipe you are looking for? Top Sirloin Steak in the Oven.
Tiffany
This fathead crust was really good. My husband that does not generally eat low carb or keto loved it. Thanks for your recipes!
Bernadette
I made this using finely ground flax seed as that is what I had on hand. Perhaps should have only used 1 egg though as texture not quite right. But, i just added more flax to get right consistency. I did add a dash of Italian seasoning and garlic. This crust is fabulous. Easy to do and very tasty. I love pizza Fridays so this is a win win for me while trying to follow low carb lifestyle.
Jenny
This recipe is pretty good, I find it quite dry tho, is this normal or did I do something wrong?!
Wholesome Yum M
Hi Jenny, This recipe shouldn’t be dry, but the results can vary a bit depending on the brand of coconut flour you used in the recipe. This is the brand I prefer and recommend using.
Cassie
Hello! Just a question, for the mozzarella is it low moisture part skim or whole moisture?
Wholesome Yum M
Hi Cassie, Either! I prefer to use low moisture whole milk mozzarella, but part skim will work just as well!
Kristina Vela
Made crust and then i melted butter, itilian seasoning, basil, parm cheese, and oregano, then I spread it over the rolled crust. i then baked it, added my toppings and !!
Stacy Lattanzio
Ok this recipe is the best!! Did one with olive oil and garlic powder sprinkles on the crust on second bake! Delicious!! I’d love to post a picture! I made two and they turned out great!!
Stacy Lattanzio
Have you ever added italian seasoning or garlic powder to this dough? I want to make it tonight so just wondering if anyone has tried that.
Wholesome Yum M
Hi Stacy, Yes, that sounds great!
Chelsea
Incredible. Loved it!! And you’re so right about only needing 2 pieces (granted I only cut it into 4 😉
Sharon Hunter
First of all I don’t know where this recipe was all my life!
I made Maya’s recipe and followed her tips that are in her cookbook used a dough hook
with my mixer. I was thrilled how this turned out. I miss pizza like everyone, and if you are following a weight loss plain this one is grand. You will eat less and be satisfied. Next I have to fine my pizza stone.
It will be AWESOME
Rachel
I am not much on leaving comments when there are plenty of reviews, but I must let you know how happy this made me. I have missed pizza. The Cauliflower thins you can get from Whole Foods are very expensive and a far drive. They are out a lot and they have the cauliflower taste. This crust is much better and so easy. My only desire is to try to figure out how to get the center to get as crispy as the edges. Because of the parchment paper, it doesn’t brown as well but it is still the closest thing to regular pizza dough. I saw where one reviewer said she used a cast iron skillet. I will try that as it does get really hot and stay hot. I have a cast iron griddle that I can try. THANK YOU!! You are right about it being filling too. I ate half of the pizza. It was the only thing I had all day and am still full at midnight. You are the best. I’m doing the blueberry cheesecake for Thanksgiving.
Georgina
I’d give this a shy 4/5 I loved the taste of the dough (not eggy!) and the toppings on it worked great buuuuut…I didnt think the texture was at all like pizza crust. Mine was much more crumblier, not so crumbly that it came apart, but definitely not with the elasticity of regular pizza dough. It really just tasted to me like a crumbly story of pie dough with tomatoe sauce and cheese on it. Not bad, but not exactly pizza. Still it was worth it, at the very least for the dough recipe, to use it for other stuff as well, so thank you!
Wholesome Yum M
Hi Georgina, It sounds like the cheese was not fully incorporated with the almond flour. If you are making fathead dough by hand, be sure that the cheese and almond flour are thoroughly combined and the dough has the same consistency and texture throughout. It should definitely not be crumbly, but more like an elastic dough.
Adrian
Does the crust feel like bread or is it like floppy cheese?
Wholesome Yum M
Hi Adrian, It’s like a flatbread style of bread. It will rise, but it does not become pillowy like traditional pizza dough can.
Marla
This recipe was super easy. It’s a great replacement for pizza dough. I cooked it in a cast iron pan and it was perfect. Thank you Maya for all of your good recipes!
Rosemary Rotolo Cancino
Love this recipe! Soo good. Definitely recommend it
Roxanne
The best recipe we have tried so far. I think it’s a keeper! Thanks!
McKayla
! I have made every version of this recipe, and it has never EVER disappointed me! I am not even doing keto anymore, and I still make it, just because it is so good! I even use this dough to make garlic sticks, so many possibilities for this dough, and I love it so much!
Carole Glaspie
So very easy, and I made a double batch to go in my 16″ pizza pan. Delish!!
Deborah Meabon
I made this pizza for the first time recently, and it is the best-tasting keto pizza we have had since we started keto in January. We have tried many recipes and pre-made pizzas, and they each were disappointing in either taste or texture, or both. I had come across this fathead recipe before, but honestly couldn’t imagine it performing any better than others – I was wrong! This crust held its shape well, without being too firm. It was simple to make and will definitely be a regular for us.
bren037
I love love love this recipe! I wanted garlic bread but knowing it was off the table I decided to make some fathead dough instead. I took it a step further and made a small disc of fathead dough, placed 3 of my low carb meatballs on top, used a tiny bit of spaghetti sauce over the top of the meatballs and then another bit of mozzarella cheese. I call it my version of an open faced meatball “garlic bread” slider! It turned out amazing! Thank you so much Maya for the great recipe!
ACKM
Im not sure how you did it. I followed exactly the same ingredient, but the dough turned out very very very wet. I used up to 300g of coconut flour and its still wet. Ended up threw the dough away.
Wholesome Yum M
Hi ACKM, Coconut flour is usually very absorbent. The longer you let it sit, the thicker it will get. If you added coconut flour and it didn’t create a dough right away, let it sit for 5-10 minutes for the coconut flour to absorb the moisture. You used quite a lot more flour than called for, so I think starting over would be in your best interest. If you would rather try making fathead dough with almond flour, you can use this recipe here for the almond flour version: Low Carb Bagels.
Angie
We can’t use almond or coconut flour. If using a 1 to 1 gluten free flour, how much would be needed? Thanks!
Wholesome Yum M
Hi Angie, I am sorry, I don’t know how much gluten-free flour you would need. The properties of gluten-free flour are very different from almond or coconut flour, so you would get a different result. If you decide to experiment with this recipe and GF flour, please let us know how it turns out.
Jason
So…. do you bake the crust without toppings?
Wholesome Yum M
Hi Jason, Yes, that is correct. You par-bake the crust first, then add toppings, and then bake to finish the pizza.
Regina
Thank you so much for this wonderful recipe! Even with all of the rave reviews, I still wasn’t convinced that it would be as scrumptious as it is. I can’t wait to add more toppings so that I can have a different pizza every week. You certainly are one of the reasons why we Keto folks have found joy in eating so many things we have been missing. Bravo, girl. You rock! Five stars will never be enough.