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- What Is Fathead Pizza?
- Keto Fathead Pizza Nutrition
- Origins Of Fathead Pizza Dough
- How To Make Fathead Pizza with Coconut Flour or Almond Flour
- Tricks to Making Keto Pizza Dough Perfectly
- What Does Fathead Pizza Taste Like?
- What Kind of Sauce To Use For Keto Pizza?
- Topping Ideas For Fathead Pizza
- Can You Make This Fathead Pizza Recipe Ahead?
- Can Fathead Pizza Dough Be Frozen?
- Tools To Make Fathead Pizza Crust
- Fathead Pizza Crust Recipe (Low Carb Keto Pizza) - 4 Ingredients
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
Tap 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.
Low Carb Keto Fathead Pizza Recipe:
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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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GET FLOURSInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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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 facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,194 Comments
Krissie
This recipe is so easy to make. I made the almond flour version and topped it with tomatoes, sweet peppers and pepperoni. I even added more mozzarella and parmesan cheese on top. For those who want a seasoned dough, you can try adding some garlic powder, Italian seasoning and a touch of onion powder when mixing the dough. It adds so much more flavour!
Coleen
First time making this Fathead dough for pizza. It was so easy to make and very delicious!! Usually, I make a pizza bowl with no crust. Now I can manage my blood sugar and still eat pizza! You’re a keto genius. Thanks for this recipe!
Jenny
I made 3 dough recipes today. I found this one too “eggy” – spongy-like. Definitely TOO soft, flimsy to support toppings, even just cheese.
In retrospect, I’d add a little more flour and only ONE egg. I’ll try it again but not as written. Thanks
Debbie
Love it
Gina Kennelly
Can you use Pecan flour to make the crust? If so how much?
Wholesome Yum M
Hi Gina, Sorry, I have not tested this recipe using pecan flour. If you decide to try it, please let us know how it goes!
Elisabeth
So easy & delicious!
Ben
I make a variation of this recipe using both coconut flour and almond flour. I think the texture and flavor comes out much better than using only one or the other.
Mila
may I ask how much of each flour you use?
Stacey Schanda
My family wanted Domino’s last night for dinner, and I knew that I couldn’t have all those carbs, so I made this instead. Oh my gosh, I wasn’t even jealous of them! In fact, they should have been jealous of me. I loved the simplicity of this recipe. My pizza was done and ready to eat just as quick as theirs was delivered. I can’t stop bragging about being able to eat pizza on a low carb diet.
Trish Wiltshire
I made the coconut version with goat cheese and caramelized onions–topped with arugula and a tiny drizzle of balsamic glaze. Delicious! I was able to get the coconut version a bit thinner and shaped like a flat bread. The 2nd one I made with almond flour and a bit of healthy mama baking blend I needed to use up–was slightly dry so added an extra egg. Less chewy, a little thicker–but also great for a more traditional meat/veggie pizza for my boys and able to hold up the toppings. Oiled hands is a great tip, and kneading by hand is quick, thorough and less cleaning. I also spray oiled parchment paper and layed over the dough before rolling–comes right off and I just transfer the crust on the lower parchment paper (no oil necessary here, comes right up after cooking) I use the Keto Pizza Sauce from Perfect Keto–makes just the right amount for 2 pizzas and some left over for dipping the crust! Thanks for this recipe and different versions Wholesome Yum!
Z
Hi! Do you do a 1:1 substitution of coconut to flax? I am hoping to try the flax variation to see how that compares to the coconut version.
Thanks!
Wholesome Yum M
Hi Z, Yes, use the same amount of flax seed meal as shown for coconut flour. Enjoy!
Ilene L Argento
Two questions … What size pizza does this recipe make? Have you tried baking in a pizza oven (got an Ooni for my kids for Christmas)? If so, would you bake it first, then take it out, add toppings, and bake again? [BTW – LOVE your recipes!]
Wholesome Yum M
Hi Ilene, This recipe makes approximately a 14″ pizza, maybe a bit larger if you like a really thin crust. Yes, this recipe needs to be parbaked first before adding toppings. Enjoy!
Joyce Schauer
There is a thing I need to know, should I put the toppings on the raw crust or pre bake the crust?I can’t find definite instructions!!
Wholesome Yum M
Hi Joyce, Bake the crust before adding toppings (see step 5 in the recipe card). Once it’s baked, you can add your desired toppings and bake again until golden and bubbly. Enjoy!
Sarah
I followed the instructions and it came out very sticky I added more almond flour but that didn’t help much.
Wholesome Yum M
Hi Sarah, If your dough is sticky, try refrigerating it for 15-20 minutes. It will become a more workable texture.
Lana McQuown
I made this with the almond flour variation adding a tad bit of Italian seasoning and garlic powder to the crust. This was delicious, way better than the frozen Keto pizzas that I have been relying on for my pizza fix. I can adapt it for my own topping preferences. Thanks for such a easy tasty recipe that by far exceeded all my expectations.
Stephanie
Hi Maya. I am from the UK. I have been doing the keto diet for 7 weeks now. I was following another website and it became repetitive. I came across your website and decided to try your recipes. I am not disappointed and tonight I try your pizza. Delicious even my 16 years old son asked to try it. He is difficult to pleased . It has been a week now that I am making your recipes and I am really happy.
I just bought your cookbook too (I just hope that the ingredients are in grams too). Thank you
HEATHER PERINE
I can’t believe this was just made with 4 ingredients!! It was so good and so easy to make too. Definitely a keeper.
Penny
I love this recipe, I’ve made so many pizza that I have to make each family member their own pizzas. That speaks for itself.
greg
just a technical note. your math of 2g net carbs per slice is using coconut flour. Using almond flour, the math is as follows: almond flour has 2g net carbs per 15ml. your recipe calls for 187.5 ml flour (3/4 cup or 187.5ml). 187.5/ 15= 12.5 (X 2g/ 15ml= 25g net carbs. Divide this by 8 slices, you get 3g + net carbs / slice for the crust.
will rate once I’ve tried it.
Wholesome Yum M
Hi Greg, Thanks! Yes, the nutrition is shown for the version in the recipe card, which is the coconut flour version of the crust. The almond flour version will have slightly different nutrition facts.
Heather Irvine
Far too many eggs. The dough was like liquid. Followed to the letter but 50% less eggs would make it a dough rather than a paste
Wholesome Yum M
Hi Heather, Coconut flour is very absorbent, but sometimes it takes a few minutes for the mixture to thicken. Once you bring the ingredients together, let it sit at room temperature for about 10 minutes. If it is still too sticky to work with, you can refrigerate it for 20-30 minutes. I hope this helps!
Sara Gabblegoose
I loved this recipe! First time trying anything else than the traditional dough and I totally recommend it! Used homemade pizza sauce with mushrooms, meat, and paprika.
Eve
The method seemed a little disjointed, as I didn’t realise that I had to keep the parchment paper on until I checked again after scrolling up and down for some time. This may have been because I was using my phone, but I would have put the recipe then the method, then how you can change it, so you’re not having to look up and down the screen. It does smell very nice, but not sure how we’re going to get it off the pan
Gen
Can you use light cream cheese and light mozzarella? This recipe rocks by the way ! Just watching calories at the moment that’s all 🙂
Wholesome Yum M
Hi Gen, I have not tested this recipe with light or low-fat versions of cream cheese or mozzarella. The recipe should still work fine but note that the texture may be slightly different with less fat, and the nutrition will change when using low-fat dairy. Enjoy!
Kathy Plaetz
I’m wondering if anyone I’d also dairy free out there that has substituted something non dairy in place of the cream cheese? I have found a non dairy cheese I can try, but not aware of nondairy cream cheese. Thank you in advance!
Wholesome Yum M
Hi Kathy, Yes, dairy-free cream cheese is available! They are kept in the cheese section of grocery and health food stores.
Dana H.
Hello, I tried the almond flour version of your recipe (because that was the only keto-friendly flour that I had on hand) to make a salami and pepperoni pizza. This recipe was the first one I’ve ever made using a keto flour. To be honest, I wasn’t expecting much. I’ve only been on the keto diet for about three weeks, and I sure was missing pizza. I came across your recipe, followed it exactly, and let me just say that it was soooo easy, and so fast, and I was wrong to not expect much because this turned out to be so delicious!! Sure, it doesn’t taste exactly like a carb-laden pizza crust, but it’s good, and it holds toppings, and you can actually pick it up and eat it like pizza. I’m super impressed and I’ll be using this recipe often. Thank you so much for this and for the clear instructions and for the tips on working with the dough. I used food-safe gloves to knead the dough and had no problems with it sticking to me, and also made it super easy to spread in the pan just using my hands! Awesome!!
Natasha
I was excited to try this after reading your post but I was very disappointed. It was my first time baking with coconut flour so I think that was the problem for me – crust tasted oddly sweet and had a texture that I found unpleasant, kind of dry and spongey. In spite of all the cheese it wasn’t chewy at all!
I’ll never bake with coconut flour again.. but will try the original recipe with almond flour, hope that’s more my thing…
Stefano Hernandez
Amazing! How long does the crust last in the fridge, and in the freezer?
Wholesome Yum M
Hi Stefano, It will be best within 5-7 days in the fridge. It will keep for up to 3 months when properly stored in the freezer.
Tim
Absolutely delicious! I used almond flower and incorporated Italian seasoning and powdered garlic while kneading the dough. Topped off low sodium tomato-basil sauce, diced bell pepper, mushrooms and 0 carb Hormel pepperoni, and more mozzarella. The texture is amazing and perfectly mimicked regular pizza crust and taste better than a cauliflower crust. It was a Big hit with my wife, so thanks for sharing this recipe!
Joyce
Thank you for giving both the almond flour and the coconut flour versions of fathead dough. I like both flours, and want to make the dough with each so I can see which I’d like to use more often.
I haven’t made this yet, so can’t rate it, but your instructions are so clear, I’m sure it’ll be a successful first attempt later tomorrow 🙂
Michelle Hughes
Thanks so much! The entire family loved the crusts!
Darcy Larsen
The recipe on your site uses 2tbsp cream cheese but the cookbook says to use 1. I found it’s less sticky with just one Tbsp. And I love it!
Darcy Larsen
My husband and I love this pizza dough. We have pizza and a low carb beer every Friday. Makes great bagels as well!!!!!
Leslie
How did you make the bagels?
Wholesome Yum M
Hi Leslie, You can make bagels following this recipe and procedure.
Coleen Hamilton
Thank you for the recipe and tips! I know it says it makes 8 slices, but what size is the pizza?
Wholesome Yum M
Hi Coleen, Depending on how thin you roll it out, it’s about 10-11 inches across.
Marla
I gotta tell you, I was not initially on board with trying the keto lifestyle…until I found your website…my husband is a very picky eater and we both love our carbs…EVERY recipe from wholesome yum that we have tried have been huge successes, especially the pizza crust recipe, perfectly balanced, the right amount of “chew”…just delightful. Easy to make and oh so tasty. After trying a few of these recipes I have ordered the cookbook on Amazon. Soo happy I found this site in general, thank you!!!!!!
Amy
I was so very skeptical. I’ve tried several Chaffle recipes and just can’t get used to them. I think I need a much finer almond flour. This pizza crust was amazing! No coconut flavor, and I could pick up a slice and eat it. Made my own keto pizza sauce, threw some mushrooms and tomatoes on for toppings, covered it with mozzarella, and gave it a few shakes of Parmesan. I’ve been on keto just over a week and have been mostly eating meat, eggs, cheese, and lots of greens. What a treat.
Just a bit of advice; don’t start to make this crust for the first time when you are overtired and hungry. I almost threw the ball of dough across the kitchen and cried. I even raised my voice at my sweet little dog and told her to go lie down. The dough came together very well and I kneaded it until fully incorporated. I put it in the fridge for what I thought was long enough. Guess not. It was so sticky I couldn’t flatten it into crust (and yes, I read all of the hints). I put it back into the fridge, put my rolling pin in the freezer, and sprayed the rolling pin with oil once it was really cold. Then it worked better. Practice makes perfect. I will definitely be making this again. Next time I will make it when I am well rested and not starving. Great recipe! Thank you!
Leslie
Love your honest and thoughtful review.
Kathy
I’ve made this recipe twice, once with the almond flour and once with the coconut flour. Both are really really good, and come so close to regular crust. I do like the coconut flour one more, because it doesn’t have the grittiness that sometimes almond flour does. I probably need to use finer ground almond flour. And the coconut flour doesn’t have its usual eggy consistency. It’s by far the best low carb pizza crust / bread dough I’ve had. Thank you so much!
Michele
Almond and coconut are both nuts, so it’s not a nut-free pizza crust, but it sounds good to do I’d like to try it.
Wholesome Yum M
Hi Michele, Actually coconuts are a droop and not a member of the nut family. That’s what makes this recipe nut-free. If you use almond flour in the recipe, then it would not be nut-free.
Dawn
An almond is a drupe as well. So both versions are technically nut free! 😉
“A drupe is a type of fruit in which an outer fleshy part surrounds a shell (what we sometimes call a pit) with a seed inside. Some examples of drupes are peaches, plums, and cherries—but walnuts, almonds, and pecans are also drupes. They’re just drupes in which we eat the seed inside the pit instead of the fruit!” This quote from: Lee Zalben, aka The Peanut Butter Guy from the seriouseats.com website.
As far as allergies go, some people are allergic to true nuts (hazelnuts, pistachios, etc.), some are allergic to legumes, (peanuts, peas, etc.), and some are allergic to drupes, (almonds, pecans, walnuts, etc.) and some may be allergic to two or three types – classification does not really matter! Except people think of all of the above that are in parenthesis, and more, only as nuts.
Ruth Manito
That was really interesting thanks for posting.
Lovely pizza crust too.
Paul Nebeling
Second time making this. First time was kind of a disaster. Lessons learned from this time. 1. Read The Fine Manual aka, the recipe. 2. A good (KitchenAid) stand mixer with a dough hook will work in lieu of a good processor or your hands.
3. Saran Wrap is your friend while rolling out the dough.
The taste reminds me of Pizza Kitchen in Catbalogan, Samar, Philippines.
Enjoy!
Anna P Ford
Hi, I love this recipe but after I took the dough out of the fridge to let the dough set, it was too hard to roll out into a pizza shape. I tried stretching it out with my hands as I don’t have a rolling pin, but it ended up being a very small, thick pizza. Any idea why this happened? The last few times I’ve made it I’ve had trouble kneading it which’s why I stuck it in the fridge like the recipe states.
Thanks!
Wholesome Yum M
Hi Anna, I am sorry you had this issue. It sounds like your dough got too cold in the fridge. Next time, try refrigerating it for a shorter period of time.
L Barber
I love this crust, thank you! Can you make it ahead of time in the “dough” phase, NOT after it is baked, and put it in the refrigerator for later? Thanks.
Wholesome Yum M
Hi L Barber, Yes! See the section “Can I Make this Fathead Pizza Recipe Ahead” for more details on doing this.
Mapula
This is my go to Pizza crust when we craving a pizza “bread” crust(I usually make flourless Keto Pizzas)… Super easy and versatile. Have tried both Almond and Coconut flour. Coconut flour is a bit tricky to work with but oh delicious . I made my dough early and let it rest in the fridge for 1hour before I needed it, it was better to work with and easier to use a spatula or spoon to flatten+shape it on a parchment pizza stone. My crust took about 10mins to cook ❤️
melissa
omg!!! This pizza was sooo good!! I wish I could add a picture of my daughter just loving it!! But we all did!! We will be having this often!
Wholesome Yum M
Hi Melissa, We would love you see your photos over on the FB Support Group Page! https://www.facebook.com/groups/wholesomeyum/
Katie Powell
Super easy and a nice change from using cauliflower! I am very happy I found this recipe. Friday night pizza night and continue even on Keto! Thank you for posting this! ❤️