This post may contain affiliate links, which help keep this content free. (Full disclosure)
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.
More Low Carb Recipes To Love
This reader favorite recipe is included in The Wholesome Yum Easy Keto Cookbook! Order your copy to get 100 easy keto recipes in a beautiful print hardcover book, including 80 exclusive recipes not found anywhere else (not even this blog!), my complete fathead dough guide, the primer for starting keto, and much more.
ORDER THE EASY KETO COOKBOOK HERE
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
Click underlined ingredients to buy them!
Please ensure Safari reader mode is OFF to view ingredients.
- 1 1/2 cup Mozzarella cheese (shredded)
- 2 tbsp Cream cheese (cut into cubes)
- 2 large Egg (beaten)
- 1/3 cup Coconut flour
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
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.
You'll Also Like These Keto Low Carb Recipes
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Share a recipe pic with #wholesomeyum on Instagram or in our Facebook support group.
Join the Easy Keto Challenge to enter monthly giveaways every time you share your pics of my recipes!
Shop My Favorite Low Carb Must-Haves
Use the buttons below to buy low carb basics! Then, get the full low carb pantry shopping list, browse low carb product discounts, and visit my Amazon Shop!
815 Comments
Sheri Snow
i put off trying this recipe for weeks because I expected it to be difficult and time consuming. I tried it today and have to say: WOW! it is a snap to make and was a standing ovation at dinner time. the crust hold up! I am so impressed. and the taste is so similar to regular pizza that we can do this over and over without feeling deprived. Thanks!
David
This was great. Really excited to have found your site.
One note for those of us newer to baking. Wax paper is not the same as parchment paper. I made this with wax paper and it stuck to the bottom of the crust. Ended up carefully removing it and saved dinner but it did take off the bottom layer.
I also saw the note in the comments about using a pizza stone to get it crisp. I’ll be trying that next time.
Julie White
Ive just completed my first week on keto and this is by far the best food Ive had all week! Thank you so much for this recipe, the most delicious pizza in my entire life. I used the almond flour recipe, didnt change a thing and absolutely stuffed with 2 slices 🙂
Audra Boyd
I’m sorry, maybe I’m missing something, but HOW do you roll out the dough?! I used the Almond flour variety…and it was a BIG STICKY MESS!!! I would’ve rolled it out, but EVERY other recipe for dough (non-Keto) uses FLOUR to prevent the stick. So I’m at a complete LOSS what to do here, do I add CARBS to make it stick less?! I probably lost 1/4 of the recipe by washing my hands. Really frustrated!!
Maya | Wholesome Yum
Hi Audra, Sorry you had issues with sticking. It will vary depending on the temperature in your kitchen. I covered this in the post above the recipe card, but essentially the two easiest things you can do to reduce sticking are oiling your hands and chilling the dough in the fridge before working with it. I have a more detailed guide to fathead dough in my cookbook.
Sandra
I have to say I have tried alot of other low carb recipes for pizza crust. This one is the closest so far to the real wheat crust. I am completely dairy free. I made this with dairy free cheeses. It came out great. Wish I took a picture. It was really salty tho. Is there a brand of dairy free cheese you like? I find it’s not as low carb as real cheese either, but still way better than wheat crust. I have your cook book too! Love it.
Angie
This crust is AWESOME and SOOO very EASY to make!! Thank you for posting the recipe.
Karla
Very good and simple to do. Thanks!
Oprah
How many carbs from the tomato sauce?
Wholesome Yum A
Hi Oprah, the nutrition facts here are for the crust only, so you’ll need to use a macro calculator for any toppings you use.
Lauren Russi
Can I make this dough ahead of time and let it sit in the fridge for a day to two?
Wholesome Yum A
You can, Lauren! See my tips in the post about making it ahead of time.
NEAL R GRAUMANN
I followed the recipe exactly. Disappointed all around. Rolled it out as thin as possible, but there was zero crispiness. The toppings of mozzarella, onion, and salami were fine, but the crust was just bleh. Sorry.
Maya | Wholesome Yum
Hi Neal, Did you use a pizza stone? That plays a big role in getting it crisp. I linked to the one I use in the post above.
Larissa
I don’t have a pizza stone. I find it’s best to cook the dough until crispy on the bottom (5-7min), then take the dough out of the oven and flip it. Then put toppings on the dough and bake it for another 6-10 minutes until the bottom is crispy.
TJ Mosher
I made it tonight and it was yummy good. I’ve made my own pizza crust for years and this was just as good as with regular flour. I did add some olive oil while melting the cheeses together to keep it from sticking to the pan. And extra almond flour when it was still sticky. I mixed it by hand and then rolled it out on a pad using regular flour sprinkled on it to keep my roller from sticking to it. It was very easy to put in the pizza pan. So I give this a FIVE star rating. My husband was shocked that it was done so quickly since it didn’t have to raise!
Kathy P.
I have been making Fathead pizza for quite some time, but have always used almond flour.
This is my first try with coconut flour. We LOVED it! The dough was infinitely easier to work with, and the results were amazing! My crust took almost twice as long to cook even though I rolled it out to cracker thinness, and I also flipped it over and baked for a few more minutes. This is my new “go-to” from now on!
Thank you for sharing a wonderful recipe!
Natalie Slotnick
OMG so good!! it’s the first keto bread recipe I have tried…it’s delicious!! so easy too!! thanks so much!
Kailey
I have not had pizza in 8 months. This was so delicious and filling! I could have just ate the crust by itself honestly. Add butter and italian seasoning and it would make perfect bread sticks!
Tammy
I forgot to take a picture but the pizza was delish.
My grandson is a pizza expert..he is 11 and very picky. He liked it and was surprised about it.
Thank you so much
Betty
When you make the Pizza crust and bake it, do you add sauce and topping before bake the pizza. Or do you cook crust first and then add toppings and bake some more?
Wholesome Yum A
Hi Betty, take a look at the recipe video for a visual — you’ll bake it first, add toppings, then bake more.
Jason Salazar
Love it. Made with almond flour and worked out very well. Great to have a couple slices of pizza loaded with toppings and under 20 carbs.
Peter
I made your Almond flour version of Fathead pizza dough today and it’s as close as anyone can get to the “evil” pizza we have missed for so long. Thank you. Just FYI, I microwaved the cheeses, then I mixed the almond flour with the egg AND some store bought “Italian Spice” before I mixed that into the cheeses to make sure the egg didn’t start cooking in the heat of the cheeses. I squeezed and folded that mix for a while to make sure the flour was evenly distributed. What a beautiful mixture it became! I’m going to make “frico” from that mix! It’s mostly cheese!! I lightly sprayed both my sheets of parchment before I rolled the dough out in between them before baking it on a pizza stone with one sheet of parchment paper underneath. That mixture became right-on pizza dough! (Watch your oven’s temp and timing). Then I just reheated it with toppings of mozzarella and pepperoni. We are so satisfied and can’t wait until tomorrow to see what it’s going to be like as a cold slice from the fridge. Thank you.
Melody
Made this for the first time tonight, a double batch. My husband really enjoyed it, I did as well, although it was a bit too cheesy for my taste (and my stomach) so I think when I make it again, I will put very little, if any, cheese on top of mine to balance it out. I rolled mine out super thin between two layers of parchment and although it smelled coconutty while baking, the finished product didn’t have a discernable coconut flavor to it at all. Thank you for publishing this!