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! You really can’t tell it’s gluten-free and keto pizza. 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?
In general, Fathead dough is a gluten-free, low carb and keto dough that is made with mozzarella, cream cheese, egg, and some type of flour.
My Other Low Carb Recipes:
My Other Low Carb Recipes:
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 it to make low carb bagels.
Fathead pizza crust nutrition content is very low in carbs, so it’s great for keto diets. The nutrition info varies a little depending on which flour is used, but is pretty similar. If you want to know the nutrition information of this Fathead pizza recipe with coconut flour, you’ll find it on the recipe card below.
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.
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.
The Story Behind Fathead Pizza Dough
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 dough 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.
Tricks to Making Keto Pizza Dough
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.
- 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.
Fathead Pizza with Coconut Flour or Almond Flour?
The original Fathead pizza crust was made with almond flour. If you want to use that, just use 3/4 cup almond flour instead of the coconut flour, and reduce the two eggs to just one.
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.
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. 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, 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. 🙂
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?
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 fathead pizza, you’ll still want to use parchment paper on top. The pizza peel allows you to place the crust onto the stone and remove when it’s done.
More Low Carb Recipes To Love
Fathead Pizza Crust Recipe (Low Carb Keto Pizza) - 4 Ingredients
Click on the underlined text below to buy ingredients!
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
More TIPS about this recipe in the post above!
VIDEO + 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.
- To make keto 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 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:
Click or tap on the image below to play the video. 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.
Did you make this recipe?
Then, share a pic on Instagram. Tag @wholesomeyumblog or #wholesomeyum!
NEED LOW CARB ESSENTIALS?
Use the buttons below to buy low carb basics! Or, click here to shop all my pantry favorites!