Skip links

Wholesome Yum

Natural, gluten-free, low carb recipes. 10 ingredients or less.

Main navigation

Fathead Pizza Crust Recipe (Low Carb, Keto, Gluten-free, Nut-free) - 4 Ingredients - This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! It's nut-free and gluten-free, too.

Fathead Pizza Crust (Low Carb, Keto, Gluten-free, Nut-free) – 4 Ingredients

This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! It’s nut-free and gluten-free, too.

52 Comments

This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. (Full disclosure)

Have you ever tried low carb Fathead pizza crust? You guys, it’s unbelievably similar to “real” pizza dough made with wheat! You really can’t tell it’s keto and gluten-free. 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 it.

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, but I’ve gotten several requests for a nut-free version.

The original recipe from the Fathead movie contains almond flour, too, except with mozzarella and cream cheese to balance it out. I thought it would be a perfect candidate to adapt into a nut-free keto pizza crust recipe.

Fathead Pizza Crust Recipe (Low Carb, Keto, Gluten-free, Nut-free) - 4 Ingredients - This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! It's nut-free and gluten-free, too.

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 Fathead pizza dough as a result!

Fathead Pizza Crust Recipe (Low Carb, Keto, Gluten-free, Nut-free) - 4 Ingredients - This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! It's nut-free and gluten-free, too.

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.

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.

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 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.

I’m still torn between this Fathead pizza crust and my almond flour pizza crust. We’ll just have to keep alternating between them for pizza night! What about you, which keto pizza crust do you like better?

 

Fathead Pizza Crust Recipe (Low Carb, Keto, Gluten-free, Nut-free) - 4 Ingredients - This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! It's nut-free and gluten-free, too.

Fathead Pizza Crust Recipe (Low Carb, Keto, Gluten-free, Nut-free) – 4 Ingredients:
Pin it to save for later!

Fathead Pizza Crust (Low Carb, Keto, Gluten-free, Nut-free) - 4 Ingredients
Fathead Pizza Crust (Low Carb, Keto, Gluten-free, Nut-free) - 4 Ingredients
This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! It's nut-free and gluten-free, too.
Servings Prep Time Cook Time
slices 10 minutes 10 minutes
Fathead Pizza Crust (Low Carb, Keto, Gluten-free, Nut-free) - 4 Ingredients
Fathead Pizza Crust (Low Carb, Keto, Gluten-free, Nut-free) - 4 Ingredients
This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! It's nut-free and gluten-free, too.
Servings Prep Time Cook Time
slices 10 minutes 10 minutes
Ingredients
  • 1 1/2 cup Mozzarella cheese (shredded)
  • 2 tbsp Cream cheese (cut into cubes)
  • 2 large Eggs (beaten)
  • 1/3 cup Coconut flour
Instructions
  1. Preheat the oven to 425 degrees F. Line a baking sheet or pizza pan with parchment paper.
  2. 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.)
  3. 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.
  4. 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.
  5. Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.
Notes
Nutrition Facts
Amount Per Serving
Calories 110 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Total Carbohydrates 5g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 9g 18%
Vitamin A 5%
Calcium 17%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per slice (1/8 of the whole pizza): 2g

*To make pizza, 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 broiler 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.

Print recipe
 Yum

You'll love my low carb cookbook & meal plans!

LEARN MORE

NEED LOW CARB ESSENTIALS?

Stock up on these pantry staples!


SEE ALL MY KITCHEN MUST-HAVES

Want more low carb, gluten-free ways to enjoy pizza? Try these:

4-Ingredient Low Carb Pizza Crust (Paleo, Gluten-free) - A paleo, low carb pizza crust that's thin & crispy! With 4 ingredients, this easy pizza dough recipe is a perfect base for your favorite toppings. Gluten-free, dairy-free, keto, and vegetarian, too.
4-Ingredient Low Carb Pizza Crust (Paleo, Gluten-free)
This delicious healthy, low calorie pizza crust is made with portobello mushrooms and parmesan cheese, making it low carb and gluten-free.
Healthy Low Calorie Pizza Crust with Portobello Mushrooms (Low Carb, Gluten-Free)
Eggplant Pizza - Margherita Style (Low Carb, Gluten-free) - This easy, low carb eggplant pizza recipe is bursting with aromatic garlic, cherry tomatoes, gooey mozzarella & fresh basil. Healthy & gluten-free, too.
Low Carb Eggplant Pizza - Margherita Style (Gluten-free)

Reader Interactions

Comments

  2. I followed the recipe exactly and it turned out great! I like a very crispy crust, so I heated up some coconut oil in a frying pan and fried my slices for 30-60 seconds. Perfect. Thanks for this recipe and all the effort you put into coming up with great recipes.

    Reply

  3. I made a mistake and put in 3 tablespoons of cream cheese, the upside being I didn’t have to knead it, poured it onto the baking sheet and it came out beautifully and very yummy

    Reply

    • Hi Erin, Yes, you can make it without a microwave – just use a double broiler to melt the cheese and cream cheese together instead of the microwave. (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. Otherwise you can follow the same steps as the recipe card. Hope that helps!

      Reply

  9. Making this tonight but would this come out the same if I didn’t “beat” the eggs? I don’t have a mixer?

    Reply

  11. Hi, just wanted to let you know. . . . this recipe calls for coconut flour. . . which is, in fact, a nut and classified as a tree nut. You might want to take ”nut-free” out of the title for people who have nut allergies. It would be the same with almond flour. I don’t have a nut allergy, so I am definitely going to try this!! Thanks for the recipe!

    Reply

    • Hi Jo,

      Coconuts are not technically nuts, they are in the fruit family. Although there are rare cases of coconut allergies, they are not related to tree nut allergies. Most people that are allergic to tree nuts do not get an allergic reaction to coconut. I definitely recommend that people follow their doctor’s advice when it comes to allergens, but this recipe is in fact nut-free and any coconut allergy would be separate from a tree nut allergy. There are a couple of sources on the topic here and here.

      I hope you enjoy the recipe!

      Reply

  12. This is my second time making this and the dough always sticks to the parchment paper. Any ideas?

    I love the pizza btw. Made it twice in two days.

    Reply

    • Hi Josh, I’m not really sure – I’ve never had the dough stick to the parchment paper. Do you mean before or after baking? The dough is a little sticky when you start working with it, but should get less sticky once it’s mixed well enough and cools down a bit. I haven’t had the crust stick after baking.

      I’ve seen some online reviews for parchment paper complaining about sticking, so it’s possible that it’s the brand you’re using? I use these parchment paper sheets in the large size. They are easier to use than a roll since they lay flat better. I just cut them in a circle for the pizza pan when making pizza, and have never had issues with sticking.

      Reply

  13. For the 1 1/2 cups of cheese, can I take 12 oz of cheese using my kitchen scale, and shred it? Or would that be too much?

    Reply

  14. Just made this recipe tonight. OMGosh! It’s so good! I’m going to make smaller round one for sandwiches. Thanks for this great recipe!

    Reply

    • Hi Amy, I haven’t tried it with a hard aged cheese. It sounds like it would work okay, but the dough might be harder to work with/incorporate, and you’ll have a stronger cheese flavor in the crust than you would with a mild cheese like mozzarella. You’ll also need to heat the cheese for longer for it to melt, and possibly work more quickly since it will be a lot firmer as it hardens. I’d definitely try it anyway if mozzarella isn’t an option, though. Let me know how it turns out if you try it!

      Reply

  16. The wife and I needed to eat low carb. I thought no more pizza. Then the wife came home with recipe. It’s yummy!!

    Reply

  17. Hi, I’m a little confused. Is this a large pizza or an individual pizza? My friend told me that it’s a little individual pizza. I went to Walmart and saw that this pizza as a whole has 94 fat grams, 81 protein grams, 22 carbs. An individual Totino’s pizza from Walmart has 72g fat, 24g protein and 74g carbs. While it’s saving on the carbs, that’s a whole lot of fat and protein. If it’s a little pizza, that would take up almost an entire day’s worth of macros. Sorry, I’m just so confused.

    Reply

    • Hi Teri, It’s a medium-large sized pizza. I’m not sure what you’re asking regarding the macros – this pizza is a homemade recipe, it’s not sold at Walmart. The nutrition info is listed below the recipe card – it’s 7g fat, 2g net carbs, and 9g protein per slice, so can definitely fit easily in a low carb diet (or any diet, for that matter) even if you have a couple slices. And, many people say it’s more filling than regular pizza, so they often have less. I hope that helps!

      Reply

  18. Thanks for the recipe. I was wondering if I don’t have enough mozzerella, can I use colby jack to make up the difference?

    Reply

  19. Hello, trying the recipe out right now actually. The 5g carbs is net carbs factored in with the fiber for the entire pizza?

    Reply

    • Hi Surge, The net carbs (below the nutrition label) has the fiber subtracted; the carbs count in the nutrition label itself does not. There are 5g total carbs and 2g net carbs per slice.

      Reply

    • Hi Savanna, I haven’t tried this with all-purpose flour as it would lose many of its advantages for me (low carb and gluten-free). Nutritional differences aside, coconut flour is far more absorbent than all-purpose flour, so you’d definitely need a different amount if trying to make that substitution. I’d recommend trying about 3/4 cup if you want to use all-purpose flour.

      Reply

    • Hi Brittney, I haven’t tried that but even without eggs it wouldn’t be vegan because of the cheeses. I’m not sure if vegan cheese substitutes would work. If you try some alternatives, let me know how it goes!

      Reply

  24. Thank you for this recipe! I’ve tried this twice now and both times came out great. My tummy is not a fan of almond flour, so I love the coconut flour option.

    I make 2 personal size pizzas out of the dough, and I put one in the freezer with all the toppings. Next time I need a quick and easy (and tasty) meal, I’ve got it!

    Reply

  25. I used jack cheese and it melted fine. It did take much longer in oven though and I had it pretty thin. I also flipped it at about 8 minutes so get both sides. I think I prefer the almond flour though, as I can really smell and taste the coconut. Thank you

    Reply

  27. Would this work with vegan mozzarella and vegan cream cheese? I’ve used the vegan mozzarella shreds when making a cauliflower crust and it works. I’d like to try but I don’t do dairy.

    Reply

Leave a Comment