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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! 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
RECIPE CARD
Fathead Pizza Crust Recipe (Low Carb Keto Pizza) - 4 Ingredients
PrintIngredients
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- 1 1/2 cup Mozzarella cheese (shredded)
- 2 tbsp Cream cheese (cut into cubes)
- 2 large Egg (beaten)
- 1/3 cup Coconut flour
Instructions
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.
SIMILAR KETO LOW CARB RECIPES
Recipe Notes
- 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.
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
© 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.
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634 Comments
Justine
It’s so delicious! It’s even better than normal pizza and I don’t even have to use sauce! Thank you so much for sharing this recipe ❤️
Jessica Dsane-Selby
OMG made my first day head pizza yesterday and it far exceeded my expectations. It was so good that I’ve made another one this evening for my dinner♀️ I’ve really missed pizza and this has really filled the void. Thank you!!!
Debbie Roller
Can’t wait to start. Thanks!
Caroline Rhodes
Is there another flour substitute for this? I am allergic to peanuts and all tree nuts (including coconut) and really want to make something like this!
Maya | Wholesome Yum
Hi Caroline, I haven’t tried it, but sunflower seed meal might work. I also have an exclusive recipe with flax that you can get by signing up for the newsletter above.
Terrsa
Can I mix dough with a KitchenAid mixer?
Maya | Wholesome Yum
Hi Terrsa, Yes, you can!
C.C.
Great recipe! Loved it! Thanks!
Julie Warrenfeltz
I thought losing pizza was going to be the death of my Keto plan, but YOU HAVE SAVED ME!!! Living with 3 teenagers, pizza is meal multiple times each week. I was afraid to make this dough initially, fearful it wouldn’t live up to my expectations, but it is WONDERFUL! Even if Keto eventually goes by the wayside, I will substitute this pizza recipe for the traditional going forward. Thank you so much for posting this great recipe.
Mariana
New to keto! Almost a month in!
Tried the coconut flour version & was pleasantly surprised. I cooked it a bit more than it said to get it crispy.
9/10 for me i just think I could’ve added a bit of flavoring to it. Also, it did taste a bit like coconut, just not that “in your face” flavor thankfully. Still was really happy with the results and will add in the modifications next time 🙂
Pawprints273
I messed up the 1st time and was able to salvage a calzone out of it. My second try, the dough was completely stuck to the pizza stone. Anyone know why this happened ? Unfortunately it was a white hot mess, delicious one, but was just a mush of cheese and sauce with what I could salvage of the crust.
Maya | Wholesome Yum
Yes, you’ll still need to use parchment paper on top of the pizza stone. You can’t put it directly on the stone, because it will stick. However, if you’d like, you can remove the parchment and transfer the crust to the stone just for the last couple of minutes of baking.
Connie
Hi my dough I was very moist (wet n sticky)? Why? I followed the instructions. Pls help
Maya | Wholesome Yum
Hi Connie, I have tips on this right in the post above!
Vonda Banks
I really love this recipe. I use the almond flour and reduce the egg just like the recipe calls for. It works great. It tastes really good. I enjoy it as much as I enjoy regular pizza crust.
Teneal
This is my go to fathead pizza crust recipe. Done it with almond flour and coconut flour. Really good! Thank you thank you!
Tina
FINALLY! PIZZA!!! The one thing I missed the most. NOT ANYMORE!!! THANK YOU so much. This was so amazing. Will make this again very soon.
Holly
I would give this 5 ☆’s if it the crust had more flavor. I will defintley make this crust many more times but will add 1 tsp. Italian seasoning, garlic powder, a little sea salt and pepper.
This is soooo good. Its like real pizza crust. I’ve made the cauliflower crust, which is really good, but this is much better.
Margaret Clegg
My facebook friends have all been talking about Fathead Pizza crust and I had no idea what it is. Now I know! Thanks for sharing!
Patricia O.
I followed your recipe exactly. It was easy and delicious! My husband and I both enjoyed having pizza!! Thank you so much!
Wendy
Better than cauliflower crust but still not the same. Has a gritty texture to it.
Maya | Wholesome Yum
Hi Wendy, It definitely shouldn’t be gritty, so something must have gone wrong when you were making it. Maybe the dough wasn’t fully mixed? Did you check the video to see if yours looked the same? Did you use any different ingredients?
Cat Thornburg
You nailed it! Made exactly as written. It’s the best version of a fathead dough for pizza I’ve had!
Thank you for this awesomeness!
Carolyn J
This is by far my favorite low carb pizza dough. I’m not a huge fan of coconut, but I honestly don’t taste it in this dough which is surprising. The almond flour version tastes a lot like almonds, and I was expecting an overwhelming coconut flavor. This is also much more fluffy and chewy than cauliflower dough and so much easier to make. Love it! Good luck trying to eat more than two slices (cut mine into eight). I’m stuffed! I could have had just one slice with a salad if I wasn’t being lazy…
BretVz
Yum! Thank you, mine turned out amazing. I flipped it after the first 6 minutes for extra crisp but it probably didn’t need it. I saw this pizza and thought I would normally eat the whole thing, which is a LOT of calories. I couldn’t eat more than two slices because it was so filling! A slice and a salad would be a great lunch. I didnt add sauce but dipped it in a little bit. I figured it would store better without the sauce. Really I made some amazing cheesesticks! I love your recipes, thanks for posting!
Matthew Williamson
It was a good crust over all. But for taste, I am going to try the almond flour.
Tan
I love this simple tasty pizza crust recipe, I am new to Keto and am experimenting with new recipes as I go. Thank you for sharing.
Christina
This is such a great recipe! The tomato adds such great flavor!
Mimi
I love how you used coconut flour – I have been experimenting a lot with it lately!
Katie
This looks so insanely good! I can’t wait to try this!!
Lisa
This crust turned out really great but I don’t see 8 servings here. It looks like one personal size pizza. I hope people realize if they are eating the whole thing how many carbs and calories is. And is this just the calculations for the crust and not what’s on top?
Maya | Wholesome Yum
Hi Lisa, The nutrition info is per slice of crust, without toppings. You definitely would need more than one slice if that’s all you’re having as a meal.
Anne Lawton
I love that this crust is quick to make!
Zuzana
This is really truly the best looking pizza, my daughter have said and she wants it for dinner. So here, me gonna make it tonight. Thanks a lot for coming up with this lovely recipe. 🙂
Avery
I made this exactly as the recipe says. The flavor was fine for carb free pizza crust but it was so dry and crumbly. Is there any way to avoid the super dry texture?
Maya | Wholesome Yum
Hi Avery, Sorry you had issues with it. It shouldn’t be crumbly or dry at all. I suspect the issue might be either measuring out too much coconut flour or not fully mixing the dough. Did you watch the video to check if yours looks like that or if one of the steps went differently?
Jennifer
What is the conversion for milled flax seed?
Maya | Wholesome Yum
Hi Jennifer, The flax seed version is available as a free subscriber bonus – you can sign up for free using the form above if you’d like!
Kathryn
This looks so delicious! And, I need to look into some of these pizza tools you’re using!
Jean
This is amazing! I love thin crust pizzas and this looks perfect. Can’t wait to try it out again!
Kristen Wood
Wow, this was so easy and delicious!!
Kelly
I know a lot of people who are going to love digging into this, including myself. Amazing recipe!
Tonya
I want to make several batches of this wonderful dough to freeze. Do I have to bake first then freeze or can I freeze it as a dough ball? I realize it would need to be thawed and maybe slightly heated to roll out. Love your recipes!
Maya | Wholesome Yum
Hi Tonya, I have always frozen this crust by pre-baking it, as that’s the most convenient to grab a ready-to-go crust, add toppings and pop in the oven. But, you could freeze just the dough and thaw if you want to.
Tonya Grundt
Thanks for the reply, I ended up cooking the crust then freezing them. only takes me a few minutes to put us a pizza together on a busy night. I also followed the advice of not melting the cheese and just adding everything to the food processor. Worked Great! Thanks again.
Raia Todd
Oh man, all that cheese was delicious!
Brad Jordan
Most awesome. Just started Keto to drop some weight. I seriously didn’t think I’d be able to have pizza while on it and figured any non-wheat crust would be tasteless garbage. Absolutely not! Your recipe was awesome. Made it exactly as above with coconut flour. Tasted no different than one of my homemade wheat crust pizzas. Outstanding! New Keto staple for me now.
Amanda
Loved this recipe with the coconut flour! The texture and taste are wonderful and it only took minutes to make. Thank you for posting!
Shawn
I have made the almond flour version several times, it tasted fine… but gritty texture and it caused me to bloat too much.
I decided to try this version, it tastes Much better! A little more sticky, but workable. I added all my seasonings to the dough itself before kneeding and it turned out so awesome! Definitely going to keep using the coconut flour version. Even our kids prefer this over the almond flour. Thanks!
Maya | Wholesome Yum
I’m glad you liked the coconut flour version, Shawn! If you ever want to try the almond flour again, make sure it’s finely ground, blanched almond flour to avoid the grittiness.
Barbara
Delicious! Topped mine with a little marinara, mozz, spices and pepperoni. So tasty, even my non keto hubby and son enjoyed it.
Tena
This was super easy to make. My son loved it! He was was playing his PS4 and stoped playing to find out was I was making. He said, “I thought that smelled like pizza. It smells good.”
I love all of your recipes!
Dreena Burton
I’ve never used coconut flour in pizza crust, and I’ve made some alternative ones – time to try.
Adrienne Wood
Came out great. Rolled the dough between two pieces of plastic wrap. Not hard to handle at all. Took all of 15 minutes to make.
Debby
Hi there. I was wondering if this crust is freezer friendly. I was wanting to make a few and freeze them.
Maya | Wholesome Yum
Hi Debby, Yes, definitely, I do this all the time! Bake it first and freeze without toppings.
Me
Hi! I haven’t made it yet but I’m so excited! I’m 2 weeks into keto. I’m wondering if I can use Monterey jack instead of mozzarella as that’s all I have. Thank you!!
Maya | Wholesome Yum
Yes, you can, you’d just taste the flavor of it in there. The crust would taste more cheesy.
Heather
For the crust the Mozzarella cheese, can you use a different cheese like Cheddar? This looks so good.
Maya | Wholesome Yum
Hi Heather, Yes, you can, but it will taste more cheesy. Not saying that’s a bad thing!
Alyssa
This pizza tastes so good!! I used the coconut flour version and topped with italian spices and pepperoni. It was really chewy and tasty like q normal crust! Will definitely be using this one in the future for some friends!
CJM
I used Almond Flour and 1 egg.
I love the idea of LOW carb crust and love the taste, my hubby wishes it was crispier but I am not sure how to accomplish that. I rolled it out 1/4” and it had a nice brown color. I did read on another website you remove parchment side and bake that side till brown, will try that next time.
This is so easy to make and healthier!! Added fresh cooked mushrooms and tomatoes.
I wonder if you could make this dough and freeze it for later?
Maya | Wholesome Yum
I’m glad you liked it! If you want it crisper, I highly recommend using a pizza stone. You can remove the parchment paper part-way through as well. You can freeze the dough, but an even easier way is to pre-bake the crust and freeze that. Then you can just add toppings and bake when you’re ready.
Rebecca
Hi! My dough came out crumbly and fell apart easily, but I’m pretty sure it was user error. Any suggestions? Thanks!
Maya | Wholesome Yum
Hi Rebecca, Did you check the tips in the post above and watch the video? Did you use all the exact same ingredients? It’s hard to say what went wrong without being in the kitchen with you or at least hearing more details about when you encountered the issue. I’d recommend watching the video and feel free to let me know what step went differently from yours.
Malorie Edie
I was just wondering what kind of pizza sauce did ya use for the pizza?
Maya | Wholesome Yum
Hi Malorie, You can just buy any marinara without sugar added or artificial ingredients. I also like to make homemade low carb Alfredo sauce like this.
Justin
Hi, trying to figure out how large a serving is, the nutritional data posted doesn’t explain serving size so I’m having trouble knowing how many carbs per slice give or take
Maya | Wholesome Yum
Hi Justin, The serving size is in the recipe notes above – 1 slice. The nutrition info listed is for this amount.
Megan Braun
Omg- so freak’n good! Thank you, thank you, thank you for sharing. I didn’t have parchment paper so I used foil and it stuck. Still scrapped the foil and shoved the scraps in my big pizza pie hole. Super tasty, can’t wait to see what else I can make with this crust. Veggie pizza, calzones, fry bread, bread sticks… omg!
Justin
I added a little veggie bouillon (better than bouillon) to my mix. Its a really great addition and adds some nice umami flavor. After the first 6 mins baking, I brushed the crust with some butter with Italian seasonings in it. Yum Yum. Give these additions a shot.
Debra Beery
THANK YOU! Fantastic crust recipe the whole family loved. I added a bit of garlic powder to the coconut flour and topped with keto friendly sauce, pepperoni, bacon and sausage plus mushrooms and a few green pepper pieces and more cheese. It was perfect!
Margo
Can I cook the crust in a greased skillet instead of baking?
Maya | Wholesome Yum
Hi Margo, You can if the heat is low enough and you roll it very thin. Otherwise it might not cook through well enough.
Karen Robidoux
Hi, I started The Keto Diet 4 weeks ago. I’ve tried lots of recipes, some good some not so good. This recipe was easy and SO delicious. I’ve neen craving pizza ever since starting Keto, not I’m go happy to find a recipe that is delicious and satisfied my craving. I give it a 5 Star
Toni
I made it this way and then with 3/4 cup almond flour and 1 egg instead of coconut flour, then with 1 cup almond flour and kept the 2 eggs. Husband and teen son liked the 1 cup almond flour and 2 eggs crust the best. Super easy to make and amazed that the eggs don’t cook when added to the mixture. Best pizza crust we have had so far. Thank You for awesome recipes!
Caroline
Can you use psyllium husk instead of coconut flour?
Maya | Wholesome Yum
Hi Caroline, No, sorry, they are completely different. You can use either almond flour or coconut flour, with different ratios – both versions are on the recipe card above.
Danni
Can you freeze any leftover cooked base?
Also when I made this I heated cheeses as advised then put the flour and beaten egg in as recipe states, should I have mixed the flour and egg together then put in melted cheese as it did seem the egg was cooking as I was kneading the dough.
Maya | Wholesome Yum
Hi Danni, Yes, you can freeze the pre-baked crust. The egg shouldn’t cook as you knead the dough – did yours look like the video above?
Lynne
Oh my Gosh, this is so amazing! This is the one food that my husband and I missed and now we can have pizza! Just so everyone knows, the eggs don’t cook when you add them you just need to stir it all together quickly. I had no problem. The other things I like is it doesn’t taste like cooked eggs.
Joanna Jackson-Smith
I want to give this recipe a try but all I can think is the egg is going to cook when I add it to the hot mozzarella and cream cheese mixture. Am I worrying needlessly? TIA
Maya | Wholesome Yum
Hi Joanna, Nope, don’t worry about it. The egg is mixed with the flour first, so it won’t cook from the cheese.
Adriana Gutierrez
I worried as well, but it turned out not to be a problem, especially if you add the flour and the egg to the melted cheese at the same time and mix it quickly.
Faith Tuss
Great keto ideas for beginners like me! Please send me your crust recipes.
Mary
So how’s this… I literally just dumped the first 3 ingredients into the food processor, whizzed, added the coconut flour then rolled out as per instructions. No melting. Worked a treat and super fast!
Karen
Hi Mary. When you put all into the processor did you use a special blade? Did it come together like a soft dough? Did you pulse on and off or just “whiz” until mixed?
Mary
I just used the standard S blade. I whizzed the first 3 and then kind of pulsed in the coconut flour. Stupidly easy!
Linda
I just made this for our lunch today. Outstanding! Easy! Delicious!
Thank you so much.
Minnie Rodriguez
Souns good. Something to try over the weekend.
Monique
Easy and delicious
Cynthia Lawson
I accidentally bought something called cassava flour. Would it work?
Maya | Wholesome Yum
Hi Cynthia, It would work from a recipe standpoint, but it would not be low carb or keto.
Tina
My crust turns out soft and mushy on the bottom side. Am I not baking it long enough? How do I get it crispy on the bottom? I baked it with the parchment paper underneath, poked holes prior to placing in the oven. It seemed crispy when I added my toppings and placed back in the oven. It tastes good, but it is soft on the bottom (almost too moist).
Maya | Wholesome Yum
Hi Tina, Did you use a pizza stone? That helps a lot with making the bottom crispy. In addition, if it’s moist on the bottom, it sounds like it might need to bake for longer.
Maureen
This is so easy to make. I added ground Italian seasoning while mixing the dough . Smells and tastes so good . Yummy thank you
Merry Christmas to all
Wilhelmina Wessel
I love pizza in any form and this looks especially delicious! Yum!
Amanda Finks
I love that this pizza crust only has 4 ingredients. Yum!
Tanya
I usually make a Wheat Belly low-carb pizza crust incorporating yeast to get that ‘pizza crust’ flavor, and while it’s tasty the texture is pretty far from ‘regular’ pizza. I decided to try this since I had to use up some coconut flour and it was delightful, chewy and surprisingly sturdy! I was concerned that the dough was too moist, but it baked up beautifully. I like thin crust so I just rolled it out as thin as I could on a sheet pan (using a sheet of parchment on top, as you mention, works wonders), and rolled up the edges a bit to form a crust. I also finished it with a quick broil to give a direct heat blast to the top crust edges and toppings. I did taste the coconut a bit in the more purely crust areas, but it didn’t bother me, it was more like the taste of toasted coconut which is more savory. Great recipe, thanks!
Deb
Absolutely love this recipe! I’m hardcore New York pizza obsessed and as I’ve grown older I’ve had to curb my carbs and my grains. Over the last 4 years I’ve experimented with gluten free and cauliflower crusts and absolutely nothing compares to this dough. Thanks from keto land…
Niki
Just wondering if you can freeze the bagels
Maya | Wholesome Yum
Hi Niki, Yes, absolutely!
Dana Jo
Your recipes are the best I’ve found on the net. Thank you so much!
Angie
Very delicious pizza dough! I hate coconut but decided to give the coconut flour a chance and was very good! Thanks for the great recipe, will be cooking this again! 🙂
J Farrelly
This crust has a sweet aftertaste. I would not make it again.
Maya | Wholesome Yum
This can happen with some brands of coconut flour, or some people are just sensitive to the taste of coconut. You might like the almond flour version instead – instructions in the recipe notes.
Ettaline
The only shredded mozzarella cheese in shops near me has flour in it. There is no hard mozzarella, only the soft stuff. Also, I don’t have a microwave, so will be using the double boiler method. Any tips? Would it be very wrong, or difficult to use the soft mozzarella? Many thanks.
Maya | Wholesome Yum
Hi Ettaline, Are you able to find hard mozzarella that is not pre-shredded? You can use that. Otherwise, soft mozzarella really isn’t recommended because it has too much moisture. I’ve made it in a pinch in the past and it tastes okay, but is more difficult to work with and does not crisp up. Another neutral tasting, semi-hard cheese similar to the consistency of hard mozzarella might also work.
Chris S
The wife and I really liked this.
When rolling, use a little extra flour. Some on the pin perhaps, some on the dough. Microwaving the dough helps, but a little flour goes a long way in preventing the dough from sticking terribly to your rolling pin. This is kinda dough-rolling 101.
I rolled mine fairly thin. It worked quite well. I ended up with about a 9″ pizza. One thing I’d do differently next time is cook mine a little longer. I found it a little too coconut-y and a bit dry (like any low carb dough), but a little burn and crispyness might distract from that.
Still, these are minor complaints. This really scratched the pizza itch. I needed this 🙂
We will do this again, and I already have some good ideas to perfect the pizza I made with this.
Maya | Wholesome Yum
Thanks for sharing with us, Chris!
Anna
What happened to the one made with portobella mushrooms?
Maya | Wholesome Yum
Hi Anna, Portobello mushroom pizzas are here.
Jennifer/SoloTravelGirl
I’m about to start a keto diet and had a craving for pizza before my plan kicks off. This was so easy to make and delicious! Thank you!
Maya | Wholesome Yum
I am so happy you liked it, Jennifer! Thank you!
anonymous
I have been craving pizza for a week and decided to give this fathead dough a try. It satisfied my craving and was really easy to put together. The leftovers were just as tasty the next day. I will definitely make this the next time a pizza craving hits.
Maya | Wholesome Yum
I am so happy to hear that! Thank you!
Debra
Omgosh I love the fathead pizza dough.I tried the cracker recipe which I didn’t like and the regular pizza dough recipe just kept reminding me of that so I checked out the Fathead. Totally awesome. So much like the real thing I couldn’t believe it . I used the 3/4 cup of almond flour and 1 egg version. It rocks!
Maya | Wholesome Yum
I am so happy you liked it, Debra! Thank you!
Jessica
Yaaaaaaasss! Hit the spot! Recipe was actually much easier than I thought, chewy inside crispy outside! One thing I might add next time is some dry herb to the crust for a bit of flavor. Thanks for this awesome recipe!
Maya | Wholesome Yum
I am so happy you liked it, Jessica! Thank you!
JO
Thank you so much for this version of the fat head dough recipe! My boyfriend hates anything I make with almond flour for some reason. I made pizza tonight with your version and he LOVES it!
Maya | Wholesome Yum
I love to hear that! Thank you!
Patricia B. Lazard
please let me know what to put on top.
Maya | Wholesome Yum
You can use whatever toppings you’d like, Patricia! Have fun with it!
Katie
I’ve been craving pizza for weeks now so I gave this a try. It is INCREDIBLE!!! I’m so very happy I found this recipe! It totally killed my craving. Thank you!!!
Maya | Wholesome Yum
I am so happy to hear that, Katie! Have a great day!
Deni Elwood
Are you using fresh wet mozzarella that has been shredded or buying the packaged shredded mozzarella?
Maya | Wholesome Yum
Hi Deni, This is packaged shredded mozzarella. You can also shred your own, but it needs to be from a hard block, not the soft fresh mozzarella type.
Sue
My son has been on a keto diet for a couple months and was missing pizza. I made the crust with the coconut flour. He liked the pizza but after it sat a little while the crust got very wet. Maybe I put too much sauce? I will try almond flour next time
Maya | Wholesome Yum
Hi Sue, It could be too much sauce, just a sauce that’s too watery, or it could be that the crust needed to bake for longer. I’m glad your son liked the pizza otherwise!
Brenda
I don’t see the almond flour instructions in recipe notes.
Maya | Wholesome Yum
Hi Brenda, Sorry about the confusion, it should be there now!
Phoebe
Hi! What can you use as a substitute if you don’t have cream cheese?
Maya | Wholesome Yum
Hi Phoebe, Some people have used mascarpone or ricotta, but the result is different.
Leigh Girouard
Greetings, Have you heard of anyone making the dough with a double boiler? I don’t have a microwave. Thanks.
Maya | Wholesome Yum
Hi Leigh, Yes, you can definitely do that!
Tony DiDonato
Made this for my kids and girlfriend. I’m on Keto, they are not. Pepperoni, salami, and fresh mozzarella. Kids ate it and enjoyed it. My girlfriend ate about 1/2 a slice and asked me why it tastes like coconut. Think almond flour would have been better. The texture was pretty awful but that may have be my fault. I was cussing trying to get the parchment paper unstuck to the dough. Not a total fail, I was craving some dough! Probably will not make again. I’d use almond flour if I made it again.5
Maya | Wholesome Yum
Hi Tony, Thank you for sharing! I love the fathead dough with both almond and coconut flour, but have discovered that some readers are more sensitive to the taste of one and some to the other. You can make it with either one you like and the instructions for the almond flour version are in the recipe notes above. Other than that, check the post above for tips about how to handle the texture and sticking.
Roberto
I’ve made this lots of time, and every time it has come perfect and delicious.
One question:
After I cook the dough, can I put it in the refrigerator and next morning add the toppings and cook it for the other 10 minutes left? That way I can take it to lunch very fresh.
Thanks,
Roberto.
Maya | Wholesome Yum
Thank you, Roberto! I’m glad you like it. Yes, you can definitely pre-bake the crust and store it in the fridge for up to a few days, or freeze for longer. Just add toppings and return to the oven when ready to eat.
Adam Taylor
I cooked just a base, and left it out for a few hours… I’ve just stuck it in the fridge now.. will it be okay to eat and reheat etc?
Maya | Wholesome Yum
Yes, you can reheat it, Adam! Have a great day!
Yvette
Awesome! The best recipe for pizza crust. I made sandwich rounds too. The bread did not over power the other ingredients.
Maya | Wholesome Yum
I am happy you liked it, Yvette! Thanks for stopping by!
April
I made two recipes of this and rolled it out to fit nearly entire cookie sheet. I cut into 15 fourth inch thick squares for bread for sandwiches. I made a sausage, egg, and cheese “sandwich” for breakfast one morning. Absolutely fabulous! I store in fridge, but it will keep in a ziplock bag overnight as well!without refrigeration. I put two pieces in paper towel for about 10-15 seconds to warm.
John
Great recipe. I actually made the almond flour version I made a 12 inch pizza out of it which I cut into 6 slices. 8 slices strikes me as quite small. what size pizza were you getting from this recipe? I’d like to get the nutrional info as accurate as I can. thanks!
Maya | Wholesome Yum
I am happy you liked it, John! Have a great day!
Amy
I made this last night for my family. My husband was so excited for low carb pizza!
I can’t believe how awesome it turned out!!
Made it for my boys too and they ate it like regular pizza.
The only ting I did was added Italian spices to the dough. So yummy thank you!
Maya | Wholesome Yum
Great idea adding Italian spices, Amy! Thank you!
Kenda Townsend
Just WOW! My husband’s favorite food is Pizza. After having some gastrointestinal issues just eating topping from take out, we just decided we couldn’t have Pizza on Keto!
This recipe (coconut flour) was a huge success! Hubby was surprised, thrilled, and very grateful!! Truly loved it!! And I was able to get full on 1 slice, so even more yay!!
Looking for a pecan pie recipe that has the same gooey texture that a “real one” has, if you are taking requests!
Maya | Wholesome Yum
I’m so glad you both liked the pizza, Kenda! Yay! I’m always taking requests. 🙂 And, I have a pecan pie recipe coming in a few weeks!
Stacy
Yay! I can’t wait to use that for Thanksgiving!!
Judykay Jefferson
There are days when I can Keto to perfection! However, those are usually followed by days when I need something sweet, chocolate, soft. Your recipes give me hope. I haven’t found a bread that I can eat when I just have to have bread. The texture gets me. I have almond and coconut flour. I’m hoping I’ve found my answers. Keep a good thought.
Maya | Wholesome Yum
I hope the recipes are helpful for you, Judykay. You can browse all the low carb bread recipes here.
Shelley
What are the nutritional contents of the fathead pizza crust?
Maya | Wholesome Yum
Hi Shelley, The nutrition info is on the recipe card above.
Jeanett Barnhill
The fathead pizza was delicious! I have tried other methods and this is by far the best! I did not experience any of the difficulties that some of the others had. I did use a high quality organic coconut flour and excellent mozzarella that I grated myself. We just tasted pizza, no coconut flavor or off taste. Thank you for the recipe, it is grand.
Maya | Wholesome Yum
I am so happy to hear that, Jeanett! Have a great day!
Theresa Greto
Hello, I was wondering can I use vegan cheese ?
Maya | Wholesome Yum
Hi Theresa, I haven’t tried that but readers have said they have. However, keep in mind that vegan cheese would be higher in carbs.
David
I’ve tried making fathead dough for empanadas which turned out quite delicious, but I seriously struggled when it comes to rolling out the dough. It just wasn’t worth the frustration. I often find it to either be too sticky which causes some of the dough stick to the top parchment paper, or it to dry out and break easily. Obviously, the latter isn’t an issue if making pizza. As far as stickiness on the parchment paper goes, any potential remedies to this?
Maya | Wholesome Yum
Hi David, Yes, I have several tips for stickiness in the post above. Try oiling your hands (or the parchment paper in this case) and chilling the dough first.
Annalisa
I was hoping to love this but I just didn’t like it that much, the coconut flour has a weird texture and flavor to me. I was hoping for a chewier interior and crisper exterior. Suprisingly my family ate it with minimal complaints. Lol I was the picky one this time! I’m really struggling with keto as far as substitutes like this. But thank u for the recipe. I’m hoping to find other recipes for the coconut flour I bought.
Maya | Wholesome Yum
Hi Annalisa, Sorry that it wasn’t for you, but am glad your family liked it. You could try the almond flour version (in the notes on the recipe card above) to see if you like that better. It should be chewy inside and crispy on the outside, though. Did you use a pizza stone? That can help a lot.
Andrew Spencer
The crust stuck to the parchment. I made with 3/4 cup almond flour and one egg.
Maya | Wholesome Yum
Hi Andrew, It could be that it needed to cook for longer. But if you’d like, you can grease the parchment paper next time, just in case.
Tpose
Hey! Cook for awhile longer and dust the parchment with flour as well as putting flour on top of the dough when spreading out. Bob’s red mill gluten free flour works just fine, as well if you dont like the coconut flavor.
Maya | Wholesome Yum
Thank you!
Glynis Cole
I made the coconut flour fathead pizza today, it was fantastic! Thank you. This was my second attempt at fathead dough, the first time didn’t turn out (cheese crackers from another site) so I was thrilled when it made a delicious, crunchy pizza base.
I downloaded the pdf with the 3 options so that I could follow the recipe but it only had the ingredients, not the method, so I had to go back online and look it up. It would be great if the cooking instructions were included in the download, as I don’t always have internet available when I’m cooking.
Thanks again, very happy
Maya | Wholesome Yum
Thank you for the feedback, Glynis! I’ll make a note of that. I’m glad you enjoyed the pizza!
Stephanie Ware
Is the crust crisp or soft? I am looking for a crispy nutless recipe.
Maya | Wholesome Yum
Hi Stephanie, It’s a combination of crispy and chewy.
Barry Barker
I’ve been doing OMAD since the begining of the month, and have seen some great results. However, I have been looking for an easy way to get into keto….and come on, pizza for dinner!? Uhhh, yes please! Gonna run to the store and try this and the almond flour versions, just to see if I can tell a difference. Thank you for this!
Maya | Wholesome Yum
I hope you liked the pizza crust, Barry! Have a nice day!
Patty
Ok, so I have tried everything and thought why not this one too? I was so skeptical, but… it is so good! I can have pizza again. I am so excited. I used almond flour and added a little garlic salt and some Italian spices.
Maya | Wholesome Yum
I am so happy you liked it, Patty! Have a great day!
Megan
Thank you for this dough recipe! I make pizza every Friday night, so I have a lot of experience with traditional wheat/yeast dough. This crust came together as easily as a wheat crust and was very easy to roll out. My pizza was delicious.
Just a question, why is it necessary to use golden flaxseeds if you are going that route? Will the brown ones not work?
Maya | Wholesome Yum
Hi Megan, I’m glad you like the pizza. Golden flax seeds have a milder taste, but you could use either.
Elle
I tried it with almond flour and golden flax meal and the texture became even more bread like! I baked it at 350, and it reminded me of naan or pita bread with the air pockets However I didn’t like the earthy taste the flax gave. It needed salt too. Will not make again, but trying to get rid of extreme stickiness and egg taste. Yes, it’s eggy to me. Especially as it cools. I can’t even fathom putting it in the fridge or freezer. Still searching…
Rhonda
Thank u so much for this recipe, is was so Good!!!
Maya | Wholesome Yum
I am so happy you liked the pizza crust, Rhonda! Have a great day!
christin
OMG! This was so amazing! It’s so good, I’m writing this review as I’m finishing my last few bites. I was worried I was going to screw this recipe up, but it came out great. I didn’t use the microwave method in the beginning instead I used the broiler stove top method. I only did this for maybe 2 minutes as I was afraid I would burn the cheese. I then put all the ingredients in my blender, then put in a bowl and put in the fridge for 5 minutes. I oiled my hands with coconut oil (neutral tasting one), used the 2 sheets of parchment paper and followed everything as you said. I used pizza sauce, fresh basil and fresh mozzarella. Thank you so much!!
Maya | Wholesome Yum
I am so happy you liked the pizza crust, Christin! Please come back soon!
Stefany
Can this crust be prebaked like say the day before it’s needed then toppings added and baked later? Do you think it will taste the same?
Maya | Wholesome Yum
Hi Stefany, Yes, absolutely! Store it in the fridge and add toppings right before serving. You can also freeze the pre-baked crust without toppings.
Yatta
Hi. How many servings is this?
Maya | Wholesome Yum
Hi Yatta, It makes a large pizza, 8 slices. The nutrition info is for 1 slice, but you can have more depending on what else you’re having, if anything.
Jeremy
This was delicious! My only problem was that the coconut flavor was strong in my crust.
Maya | Wholesome Yum
I’m glad you liked it, Jeremy! You can try the almond flour version in the recipe notes above if you would like that better.
Wendy
Made this tonight with Monterey Jack cheese instead of mozzarella since I didn’t have any. I also added whipping cream to the eggs for a bit more fluff, added pizza spice & added some turkey pepperoni. Very good! We cut it into sticks & dipped into homemade Alfredo Sauce…. since I didn’t have any pizza sauce, either! It was VERY GOOD! I’ll definitely make this again! Thank you for sharing!
Maya | Wholesome Yum
I am so glad that you liked the pizza crust, Wendy! Thanks for stopping by!
Dom
This is a great recipe! Will definitely be making it again. Would it be possible to substitute ricotta cheese instead of the cream cheese next time I make it, or would that affect the results. Thanks!
Maya | Wholesome Yum
Thank you, Dom! I haven’t tried it with ricotta. If you do, please let me know if it works!
Dom
I have been making this recipe as a bread substitute for lunches (which is absolutely amazing) and as I was out of cream cheese I did try it with the ricotta and it was outstanding! It gives it a creamier slightly more chewy cheesy texture and it worked really well. Great substitute!
Maya | Wholesome Yum
Thanks for sharing, Dom! I’m glad that worked!
Pelle
Interesting! How much ricotta did you use to sub in? 2 tbsp?
Dom
Yes, it was 2 tbsp and it worked out perfectly.
Beth
This is a FANTASTIC recipe. I was worried about the coconut flour but the crust is not sweet. Also, I only had wax paper, but I let it cool, turned it over and peeled off the paper. Thank you for this amazing recipe!’
Maya | Wholesome Yum
I am so happy you liked the pizza crust, Beth! Have a great day!
Julia
I love the ease and the flavor of this! I found it to be a little to sticky and could have used a little more coconut flour. I liked dipping mine in sauce. I think topping it with cheese would be too much. I will definitely be making this again!
Maya | Wholesome Yum
I am so happy you liked the pizza, Julia! Thanks for stopping by!
Cheryl
This was so easy to make (and I need easy!). The food processor made this whole process effortless. I did add a teaspoon of Italian herbs to the mix which gave the kitchen a wonderful fragrance and alerted the Honey that something good was on the way. Thanks! I can’t wait to try fathead bagels!
Maya | Wholesome Yum
I am so happy you liked the pizza, Cheryl! Have a great day!
Crista Armeni
Hi Maya… The net carbs are per slice please? On a keto diet how many slices are you supposed to eat? Thanks
Maya | Wholesome Yum
Hi Crista, Yes, the nutrition info above is per slice. How many slices you eat depends on so many factors, such as your weight, gender, goals, what else you ate that day, what else you’re having at that meal, etc. I usually have 2 slices with toppings and a veggie or salad on the side.
Crista Armeni
Hi, looks amazing! For the keto diet, since it’s 5g carbs per serving, does that mean I’m limited to 1-2 slices?
Maya | Wholesome Yum
That would depend upon your macros for the day, Crista. I hope you like it!
Teresa
It’s only 3 net carbs
Diane
Thank you so much for the great recipes and support for making low carb/Keto easier. You are truly a life saver-thanks.
Maya | Wholesome Yum
I am so happy you liked the pizza, Diane! Have a great day!
Lauren
About to make this tonight, what size pizza does the dough make? Trying to figure out how many recipes I need to make to feed the family. Thanks!
Maya | Wholesome Yum
Hi Lauren, It’s about 10 to 12 inches depending on how thin you make it.
Mike Bracewell
Maya,
I just started a Keto diet and have been using the resources mainly recipes you supply and so far I am impressed with everyone including this coconut flour pizza. Thanks for all your efforts, Mike.
Maya | Wholesome Yum
Thanks for stopping by, Mike! Please come back again soon!
Lori
Love, love, love this recipe. Have been doing Keto for several months and was craving pizza terribly. This so satisfies! I used almond flour, added a little oregano and garlic. This is the second batch and it just gets better. Thank you!
Maya | Wholesome Yum
I am so glad you liked it, Lori! Thanks for stopping by!
Jeff
Did you use the same amount of almond flour as coconut?
Maya | Wholesome Yum
Hi Jeff, It would not be the same amount. The instructions for almond flour are in the notes section on the recipe card above.
Lori
I used 3/4 cup of the almond flour…actually doubled the recipe though because it is soooo good!
Lisa
Could I substitute feta cheese for the mozzarella ?
Maya | Wholesome Yum
Hi Lisa, No, you need mozzarella.
Jessica Steele
My husband and I started a Keto lifestyle about 2 weeks ago. We’ve been pretty satisfied eating whatever vegetable and grill meat combinations I have come up with for dinner, but I’ve been missing pizza. I had looked up a few different crusts, some using just cheese, some using cauliflower, but yours was the first one using flour (we used almond flour because I had it already). Can I just say, we loved it. I rolled our crust out between two pieces of parchment paper (avoid the stickiness all together) and rolled it about 1/8 inch thin. I think the thinner the crust, the less almondy it tastes. My extremely picky daughter ate a piece and my two little boys (3 and 18 months) devoured their pieces. My husband and I are actually having it again for lunch today. Thanks for the awesome recipe.
Maya | Wholesome Yum
I am so happy you and your family liked it, Jessica! Thanks for stopping by!
Courtney Talley
Do not use whole milk mozzarella use a low moisture. The whole milk one adds too much moisture and makes the crust super soggy
Maya | Wholesome Yum
You’re absolutely right, Courtney. I have this noted above also.
Cathi Esco
I love this recipe! I saw a similar one for cinnamon rolls. Thought that might be odd, but decided to try it on a smaller level. (I prefer almond flour to coconut flour). I love waffles and have not found a low carb recipe that I like. Sooo, I tried the fat head recipe. I added 1 teaspoon of erythritol and a 1/2 t of cinnamon, omitting the garlic powder. I also added 1 t baking powder (added these to the almond flour before mixing with egg and cheese). It made two WONDERFUL WAFFLES. They were small, but ONE filled me up and I didn’t even have bacon with it.
Maya | Wholesome Yum
Thank you for sharing, Cathi! I’ll have to try that sometime. If you’re interested I have fathead cinnamon rolls here and almond flour waffles here.
Jodi
This was easy to make and work with. However, I could really taste the coconut flour. I’m usually not sensitive to coconut flavor though. I want to try this again using almond flour and see how it turns out as I didn’t like it much with the coconut flour.
Maya | Wholesome Yum
Hi Jodi, It might be the brand of coconut flour – some are stronger – or it might be that you’re more sensitive to coconut. Either way, the instructions for the almond flour version are on the recipe card as well. Hope you like that better!
Nina Meredith
I have tried twice now to make this, and both times the dough failed to come together. Any idea why? Used same ingredients as listed and metric measurements as I’m in the UK.
Maya | Wholesome Yum
Hi Nina, It’s hard to say for sure what happened without being in the kitchen with you. Can you please clarify what you mean by “the dough failed to come together”? Have you checked the tips in the post above and the video?
Becki
I have to admit, I am a irritable cook, no matter how hard I try and how closely I follow the recipe, 9 times out of 10, the meal is really bad. However, when I made this fathead dough, it was on point! The crust is a little coconut-y so just make sure all your toppings and sauce are to the edge but this is for sure going in the recipe box. If only all my attempts at making keto food would turn out this well.
Maya | Wholesome Yum
Yay! I am so happy you liked it, Becki! Thanks for stopping by!
Trina Garvin
Hi Maya, First time making fathead dough. I ran out of almond flour and saw your recipe with coconut flour. Easy to make but the crust tasted a little too much like coconut for my liking. I though the cheese would mask it some. Also, is their a way to make it more crispy? I did roll mine pretty thin.
Maya | Wholesome Yum
Hi Trina, You could try a different brand next time, some taste more coconut-ty than others. But it also varies from person to person, some just taste the coconut more. You can try with almond flour next time – the instructions are in the notes on the recipe card. As for making it crisp, I’d try a different recipe. Fathead dough is chewy but doesn’t get super crispy. This almond flour pizza crust does get very crispy.
Katie
You could try cooking the crust by itself longer… I rolled mine pretty thin and did this and it turned out almost like a cracker. I did use the coconut flour as well. I would say baking it about 11 minutes total… Before you put your toppings.…after 6 poking like noted..I made half of it the traditional way with pepperoni and cheese and veggies… Then saved the other half of the crust for a breakfast pizza! Sooo good!
Melanie
Wow! Amazing. The closest thing I’ve had to pizza that actually tastes like…pizza! No heavy almond or coconut flavor. Easy to work with and make. So glad I stumbled on this recipe. Thanks!
Maya | Wholesome Yum
I am so happy to hear that, Melanie! Thanks for stopping by!
Robin Olson
Sooooo, I just ate heaven! When making the crust I whipped the eggs then added the coconut flour it seemed too dense so I added a tsp of coconut oil before adding to the cheese mixture. I loved it much better than almond flour. I made a chicken bacon ranch pizza with it and WOW!
Maya | Wholesome Yum
I am so happy to hear that, Robin! Thanks for stopping by!
Lisa
My husband and I started keto about a month ago, and I have seen fathead dough on a lot of sites. Made this today. Total game changer! I used to make bread, and that’s one of the things I miss. I didn’t top the crust because I knew my husband wanted to go super light on calories today. Even without toppings, this is amazing. I put an ounce of mozarella on top with a sprinkling of Everything But the Bagel seasoning. I smeared a piece with avocado. Pure Bliss! Thank you!
Maya | Wholesome Yum
I love the smeared avocado on top, Lisa! YUM!
Jeane P McEwan
Is the calorie, etc. per pizza or serving? How many servings per pie? And can you make the pizza crusts and freeze after baking for use later? Thanks for your help. PS I love making these recipes and can’t wait to make the chicken parm, it looks so easy and delish!
Maya | Wholesome Yum
Hi Jeane, The nutrition info is per slice, which is 1/8 of the pizza. Yes, you can pre-bake the crust and freeze for later. Hope you like both the pizza and chicken parm!
Rebecca Landry
Are the macros for one slice or the whole pizza? Thanks
Maya | Wholesome Yum
Hi Rebecca, The nutrition info is for one slice.
Tammy
I’ve wanted to try a low carb crust for quite awhile and the cauliflower crust just didn’t cut it for me. This was amazing! And so much simpler than I expected it to be. My husband has to be the pickiest eater in the world and truly a pizza snob but we are both trying to be more carb conscious so I made our carb friendly crock pot pizza tonight and decided to make this on the side to check it out (leave it optional on the side and they can’t complain, right?). He really liked it and suggested different ways to try it ‘next’ time. I love it when there’s a ‘next time’ in his comments for something I like too! I did follow someone else’s suggestion and added some seasonings to the coconut flour (Italian seasoning, garlic powder, onion powder) and it helped minimize the coconut taste which I don’t care for but obviously couldn’t tell it was an ingredient. Thanks so much for a fabulous addition to my low carb library of recipes!
Maya | Wholesome Yum
I am so happy to hear that, Tammy! Thanks for stopping by!
Mak
Any chance that Weight Watchers points can be figured with fathead pizza dough?
Maya | Wholesome Yum
Hi Mak, I don’t have that information handy, but you can enter the ingredients into an online calculator to find out.
Terry
Thanks so much for sharing this recipe! I love it and even my husband loves it! And it’s so easy to make. It’s my new go to pizza!
Maya | Wholesome Yum
I am so happy to hear that, Terry! Thanks for stopping by!
Karen
I loved it. I found it easy to make . Can’t wait to make it again.
Maya | Wholesome Yum
Thank you so much, Karen! Please come back again soon!
Karen
I just made this tonight and it awesome and easy to make. Definitely satisfying. Delicious. I’m not really a good cook and thought I would have trouble with it but it turned out great. Thank you.
Maya | Wholesome Yum
I am so happy to hear that, Karen! Have a great day!
Melissa
I used the parchment paper and the dough stuck to it. How did you keep the dough from sticking?
Maya | Wholesome Yum
Hi Melissa, It could be that it needed to bake for longer, but you could grease the parchment paper to be on the safe side if you’d like.
Marcela
Omg, I’m so in love with the recipe!!! I’ve made it almost everyday for the past week. I eat it as flat bread and put different toppings, or make it thin enough and eat it like pita bread, tortilla, or even chip style. Thank you so so much!
Maya | Wholesome Yum
I am so happy you liked the pizza crust, Marcela! Have a great night!
Micayla Web
🙁 I must have messed up somewhere. Mine came out gritty tasting. Any idea what I did wrong? Wanted to like this so much thinking about throwing out my left overs.
Maya | Wholesome Yum
Hi Micayla, It was likely either not mixing the dough or a coconut flour that was too coarse.
Julie M
I made this in advance and froze in its ‘raw’ form to use for dinner tonight. Should I thaw it before baking it or pop it in frozen?
Maya | Wholesome Yum
Hi Julie, Either way will work. Usually I pre-bake it and then freeze, then add toppings to the frozen (pre-baked) crust and bake from there.
Lisa P.
Hi Maya. I made this dough last night for the first time. I melted the cheeses using the stove top double boiler. The cheese combined pretty well together in a few minutes (with stirring). Since I have a Cuisinart food processor, I added the eggs first, then the melted cheese, and ran it for several seconds before I added half of the coconut flour. Stopped, scraped the edges, added the last of the coconut flour. The dough was completed in a minute at the most, but I gave it a little extra time to be sure. I had doubled the recipe because I had intended to make 2 large crusts. You had stated the recipe made 8 slices but not what size pizza! Instead, when I took the dough out of the container, it appeared just enough for one large crust. I decided to use a 10″ x 13″ edged baking sheet and spread the dough with a spatula (much easier than using my hands, which I had attempted). There was enough dough to nearly reach the edges. Baked for 10 minutes to a light golden brown. Thought about flipping the crust (as we do with cauliflower crust) but did not. Might try that next time. The end result was very good. We cut into 6 rectangles that were approximately 4.5″ x 4″. Each person had two servings and felt full. My husband and a visiting friend both gave it two thumbs up. Hubs thinks this is better than the cauliflower crust and he had enjoyed that as well. Thank you very much for your recipes and your site. I share it with others all the time.
Maya | Wholesome Yum
I am so happy you enjoyed the pizza crust, Lisa!
Paul
Will have to try it with almond flour, too much coconut flavor.
Maya | Wholesome Yum
Hi Paul, That can vary by brand of coconut flour. Otherwise I hope you like the almond flour version.
Jennifer
This crust was amazing! Have you tried making several ahead of time and freezing to use later?
Maya | Wholesome Yum
Thank you, Jennifer! Yes, you can definitely make several ahead and freeze after baking the crust by itself. You can add toppings right to the frozen crust and then return to the oven.
Kim
I’ve recently just started my keto journey and I am dying to try this fat head dough that so many people talk about! I was wondering if you have ever attempted to make this without the cream cheese and use plain Greek yogurt.
Maya | Wholesome Yum
Hi Kim, I haven’t tried that, but it might work. It might taste a little more tangy and the texture would be a bit different. Let me know how it goes if you try!
Tea Tutara
This is seriously amazing pizza. Thank you so much for such an amazing and easy recipe
Maya | Wholesome Yum
I am so happy you liked it, Tea!
Erin
Hi! First off, this recipe is DaBomb.com! Loved the crust. I wanted to leave a comment to let you know I did not use a double boiler, just put the cheese and cream cheese in a pan over low heat and constantly stirred. It turned out perfect, but I was extra careful also. 🙂
Maya | Wholesome Yum
Thanks for sharing that tip with us, Erin! I am so happy you liked it!
Stephanie
This tastes like the REAL DEAL!!!! Shocked and soooooo thankful! Major win! Well done!
Maya | Wholesome Yum
Thanks so much, Stephanie!
Erika
best pizza crust I have found, feels like i am cheatintg.. Love it
Maya | Wholesome Yum
Yay! I love to hear that, Erika! Thank you!
Tambra
Than you for sharing!! This is so good!!! I’m already making it the second time only 2 days later! Love the sweet flavor the coconut flour gives and with the dab of cream cheese really helps keep it from being a dry crust. I was a bit hesitant to try this recipe with coconut flour because I have never had good luck baking with that kind of flour. Anyone who wants to give almond flour a break, don’t pass up this recipe. I baked it on a pizza stone that was covered with parchment.
Maya | Wholesome Yum
Thank you so much, Tambra! I am so happy you liked it!
Suzanne
Looks great. Can I just double-check that your nutritional info refers to 1/8 of an entire pizza crust? Thanks
Maya | Wholesome Yum
Yes, that is correct, Suzanne! Thanks for stopping by!
Jeanette Hernandez
Hi there,
When blending the flour and eggs into the microwaved cheese, the mix stayed mushy and never formed dough. What did I do wrong? I copied everything exactly as is except I used almond flour instead of coconut flour. I appreciate your input. Thank you!
Maya | Wholesome Yum
Hi Jeanette, The almond flour was the issue. Almond flour and coconut flour are not interchangeable. If you want to use almond flour, use 3/4 cup instead and only 1 egg instead of 2.
Jennifer Fraunfelder
Amazing keto pizza recipe. We are not big fans of pizza.. We used to be pizza addicted but grew tired of it after aa long run with it. You know the non-keto version ? Anyhow, its been a long time without pizza and being as how we had the ingredients on hand, i thought let’s give this a go and we are SUPER glad we did. One almost 9x13is all it took for our family of 4, equalling 2 slices each. I ate 1 1/2 and gave the rest to my puppy. It is rather filling and yummy.
Maya | Wholesome Yum
I am so happy you liked it, Jennifer! Thanks so much for stopping by!
Dale
Great easy recipe, I’ve been fumbling with cauliflower trying to fine tune it into a decent crust but this one doesn’t need any adjustments. I did catch just a hint of coconut flavor. Next week i’m trying your almond flour recipe. Thanks for sharing.
Maya | Wholesome Yum
Thanks for stopping by, Dale! I am happy you liked it!
Patricia Turner
Whole family absolutely loved it!! I’m going to have to make a double batch though, my hubby likes thicker crust.
Maya | Wholesome Yum
Yes, go for a double batch, Patricia! Thanks for stopping by!
Alexandra Turmel
So… I don’t know what went wrong but I used the exact ingredients with exact weight by grams, but no matter how much I was stirring it was just a liquid melty mess. I had to add 80 more grams of coconut flour, as well as 80 grams of almond flour. I’m very very very disappointed to say the least. Maybe your grams ratio aren’t good.
Maya | Wholesome Yum
Hi Alexandra, Sorry you had trouble with it. I’ve made this numerous times, including measuring by weight, so the weight measurements are correct. It could be that something else went wrong, or just the temperature in your kitchen. If it’s too warm, chilling the dough before working with it can help. Check the video and tips in the post above as well.
Kathleen
I made this for the first time tonight and it was delicious ! Question.. sorry if already answered but what is the fat content ?
Maya | Wholesome Yum
I’m glad you liked it, Kathleen! The nutrition info is on the recipe card below the video.
Dionne Shumba
Thank you so much for this recipe. I gave it a whirl today, and it came out great. I loved this crust better than the cauliflower crust I tried before. It was so easy to follow your recipe and the pizza was absolutely tasty and so filling
Maya | Wholesome Yum
I am so happy you liked the pizza crust, Dionne! Please come back again soon!
Joyce
Can I use spreadable cream cheese?
Maya | Wholesome Yum
Hi Joyce, Do you mean like in a cylinder container? If so, yes, you can use that. Don’t use the “whipped” or fat-free kind, though.
Annie
I’m sorry if this has been asked already, but I couldn’t find it. What’s the approximate inches of this pizza? Tia!
Maya | Wholesome Yum
Hi Annie, It varies depending on how thin you roll it out. Usually about 10 inches. You can increase or decrease the number of servings to make a bigger or smaller pizza.
Jennifer Palser
Can you substitute other cheeses or is there not enough money in the others? Thank you
Maya | Wholesome Yum
Hi Jennifer, You can use other cheeses as long as they can melt enough to be easy to stir. But, you’ll taste the flavor of the cheese in the end result. Mozzarella is the most neutral.
Joan
Hi, I signed up on your list to get your pizza crust recipe with the flax meal, but it isn’t included in your E-book that I received. The one I received is made with coconut flour. How do I get the recipe with the flax meal pizza crust?
Maya | Wholesome Yum
Hi Joan, You’ll find the variations on the pizza recipe in the Members Area.
Joan
I am anxious to try this. I have tried one with almond flour before and was not thrilled with the texture as it was not really “chewy”. Can this dough be made ahead and refrigerated? I am looking for one that I can take camping this summer to put on the campfire.
Maya | Wholesome Yum
Hi Joan, Yes, you can make the dough ahead and refrigerate. I haven’t tried it over a campfire, so let me know how that goes if you try it.
Rebeca Ruiz
I just tried this and it was so much easier than I expected and it tasted so good! I used a food processor to mix the dough together and it worked perfectly. I was terrified of trying another dough receipe because of some terrible Keto biscuits I attempted but I redeemed myself with this one! Thank you so much! I’ll be sharing this with my Keto support group 🙂
Maya | Wholesome Yum
I’m so glad to hear that, Rebeca. Best of luck on your keto journey!
Shala
Omg I’m not one to leave comments and this dough was delicious. Even better besides the endless toppings for pizza there’s so many things you can use this for. My only problem was that there wasn’t enough which is probably a good thing because i should not be eating a whole pizza by my self. Thank you for this easy delicious recipe I will be sharing it with every one.
Maya | Wholesome Yum
Thanks so much, Shala! Have a great day!
Don George
Did my first keto pizza! Turned out pretty good!
Maya | Wholesome Yum
Thank you, Don!
Jeanne R Ochs
Excellent!
Maya | Wholesome Yum
Thank you, Jeanne!
Holly
Did you use regular cream cheese and mozzarella or did you use reduced fat? Just curious if the lower fat options would hold it together as well.
Thanks!
Maya | Wholesome Yum
Hi Holly, I used regular. I haven’t tried the low-fat versions, but in this case they should probably work fine.
Martha
This sounds amazing. If using flax meal how much to use?
Maya | Wholesome Yum
Thank you, Martha! The recipe with flax seed meal is an exclusive for my subscribers (free) – you can sign up at the top of this page. Thanks!
Gerdur
Just tried this. Told my daughter that this was the first Keto pizza I tried that resembled regular pizza. Her reply; what do you mean, isn’t it regular pizza ?? Love it !
Maya | Wholesome Yum
I love to hear that! Thanks so much!
Kayla
Does the crust leave a grainy feel in your mouth? I’ve noticed with the other times I’ve tried using coconut flour it feels grainy. I’m not a fan of that. I may try almond flour and hope that’s better.
Maya | Wholesome Yum
Not at all. Coconut flour does do that sometimes but not in this recipe.
Heidi James
I made this crust and it’s really salty for some reason? Any suggestions or maybe I am doing something wrong?
Maya | Wholesome Yum
Hi Heidi, I do find this crust is a little more salty than normal due to all the cheese, but usually that is balanced out by the tomato sauce and toppings. Did you add any additional salt by chance? That’s not needed.
Josh
Just made this for my mother and I. It’s great. Does the nutrition information include pizza sauce or topping cheese?
Maya | Wholesome Yum
Thank you, Josh! I’m glad you like it. The nutrition info doesn’t include sauce, cheese or toppings since that will vary depending on which brand(s) you use and how much you put on.
Frances
This is the first low carb pizza crust that I have tried that actually tastes and feels like pizza. We made a pizza with the Fathead crust for my husband and myself and we also made a pizza with traditional crust for our kids – once the kids had a taste of our pizza, we had to fight to keep the kids from eating it all!
Maya | Wholesome Yum
That’s awesome, Frances! Thanks so much for stopping by!
Kathie Hoyt
Can you use “cheese” made from cashews instead of the real cheese? I’ve seen recipes for using cashews to make “cheese” or to make icing in some Paleo recipes. Just wondering. Thanks,
Kathie Hoyt.
Maya | Wholesome Yum
Hi Kathie, I haven’t tried it, but I doubt it. The cheese in this recipe acts as a stretchy binder and cashews wouldn’t do that. Sorry!
Lorraine Perez
Unfortunately the crust got stuck on the paper I used and I could not pull it apart. Not sure what I did wrong.. Although this was very frustrating, what I was able to taste seem to be good.
Maya | Wholesome Yum
Hi Lorraine, Sorry that happened! It might be the type of paper, it might have needed to bake for longer, or it’s possible that the dough wasn’t fully mixed, which would cause some parts to stick badly. I’m glad you still liked the taste otherwise. You can try greasing the paper next time to be on the safe side.
Joyce
Hi, I tried the coconut flour pizza crust tonight. Very easy to make and went together exactly as stated. The flavor and texture was nice and I will make again. I want to try the almond crust version as well. Thank you for figuring a way for those who want to reduce the carbs, a way to enjoy an old favorite.
Maya | Wholesome Yum
I am so happy you liked it, Joyce! Please come back again soon!
Monse
Thanks for the great recipe ! Can I freeze the unbaked dough to use it later in the week ? If so , what’s the best way to freeze it ?
Maya | Wholesome Yum
Thank you! It’s better to freeze it after baking, without toppings. Then add the toppings the day-of and bake until hot.
Erich
We make this all the time. Great recipe. Don’t miss the regular thing at all!!! Coconut flour totally sells the texture compared to other versions we have tried. Has anybody tried par-baking the “dough” and freezing? Curious if this would be possible to make ahead and then throw together quick on weeknight.
Maya | Wholesome Yum
Thank you so much, Erich! Yes, you can freeze the dough. Bake first and freeze without any toppings. On the day-of, add the toppings and bake from frozen until hot.
Danielle
this was delish! I sat and read every single comment, before trying. I’ve been wanting to try Fathead dough for a while now to try to be more low carb, and I saw this with coconut flour which I had in the house and decided now is the time. Since I was so afraid of the coconut flour tasting like coconut, I seasoned the dough mixture with garlic powder garlic salt basil and oregano. it smelled so good and I was so excited that it came out delicious. So all who think it taste like coconut try seasoning it first and that might make it a whole lot better because there was no trace of coconut for me!
Maya | Wholesome Yum
Thanks for sharing with us, Danielle! I am happy you liked the pizza crust!
Cameron
This was really good! Make sure you use the parchment paper tho, it makes it much easier. I was out so I oiled the pan well, and it still stuck slightly, but, it still tasted great. I topped it with pesto, feta, chicken, spinach and roasted garlic and the whole family loved it!
Maya | Wholesome Yum
Those toppings sound delicious, Cameron! Thanks for stopping by!
Irma
I used Belgioso mozzarella and it didn’t melt well, what kind of mozz do I need to use? For the rest, was perfect, nice and delicious.
Maya | Wholesome Yum
Hi Irma, Did you use fresh mozzarella? That’s what I usually see with that brand. For this recipe you need low-moisture (hard) mozzarella.
Jackie
New to this LCHF dieting and didn’t want to skip out on the our traditional Friday pizza night… Admittedly I was highly skeptical but this was perfect! This dough held up better than regular pizza dough and two slices was more than satisfying. Even my six year old said to make this recipe again and again! Thanks!!!
Maya | Wholesome Yum
I am so happy to hear that, Jackie! Have a great day!
Roxanne Enriquez
Tried this recipe tonight, so good. I baked it in a cast iron skillet. I could taste the coconut flour but it wasn’t bad.
Maya | Wholesome Yum
Great idea to make it in a cast iron skillet, Roxanne!
Kathryn
My son refused to eat it and unfortunately you can actually taste coconut. I guess I’ll stick with almond flour for savory and coconut flour for sweets.
Maya | Wholesome Yum
Hi Kathryn, Sorry it wasn’t for you. You can use 3/4 cup almond flour and 1 egg instead if you want to make it with almond flour.
Jeannette
I just made it and wow! Why would I ever go back to everyday pizza? I loved it and will definitely have again!
Maya | Wholesome Yum
I love to hear that, Jeanette!
Alice
Very filling and helps curb that pizza craving. Make sure you dont roll out too thin.
Maya | Wholesome Yum
Hi Alice! I am happy you liked the pizza crust! Thank you for stopping by!
Tami Keith
I made both types of pizza today. Couldn’t really taste a difference. Coconut flour was easier to manage. Either way … GREAT! Although my husband likes his pizza crust. Crunchy. Any idea for that? Also is there a method for a shortcake or biscuit? This dough would be great but it doesn’t rise
Maya | Wholesome Yum
Thank you, Tami! Using a pizza stone and rolling the dough out super thin makes a crunchier pizza crust. You’d still need the parchment paper so that it doesn’t stick to the stone.
As for biscuits, you might try my almond flour biscuits or adapt my fathead bagels to be a different shape.
Arianna Galla
How is it the next day? Does it heat up the same as regular pizza?
Maya | Wholesome Yum
Hi Arianna, Yes, it heats up similarly to regular pizza – it loses any crispiness but otherwise holds up fine. I like it the next day both cold and re-heated.
Heidy
I’ve been stalking your website for a while debating if I wanted to give this recipe a shot. I’m new to Keto (and cooking tbh). Finally, I decided to do it! Soooo good and so easy! Will definitely be making again! Thank you!
Maya | Wholesome Yum
I love to hear that, Heidy! I am so happy you liked it!
Lavonne Petrin
Hello,
can I use cream cheese that is softened already? Thank you
Maya | Wholesome Yum
Hi Lavonne! Yes, you can use softened cream cheese. I hope you like it!
Nicole Soltis
Hello!
What pizza sauce do you use?
Maya | Wholesome Yum
Hi Nicole! I like the brands Victoria, Rao’s, Kirkland, or DeLallo marinara sauce. I hope that helps!
Cristina
I’ve made about 5 different low carb pizza’s before this and this is by far the best!!
Maya | Wholesome Yum
I love to hear that, Cristina! Thanks so much!
Analiz De Jesús López
How many ounces is 1 1/4 cup cheese and 1/3 cup coconut flour? Is it 10 oz cheese and 2.67 oz flour? In what moment do I put the toppings, before baking the crust?
Maya | Wholesome Yum
Hi Analiz, That would be 20 oz cheese and 1.3 oz coconut flour. Bake the crust first before adding toppings and returning to the oven after.
Matt
What type of flour do you knead the dough on? I always throw a little flour down before kneading the dough, not sure if adding almond flour to my surface affects the recipe? I am going to try it tonight and will let you know, but curious if anyone has any suggestions.
Maya | Wholesome Yum
Hi Matt, In this case you don’t need to add a flour, but I do recommend using wet or oiled hands.
David Wright
I made this crust but unfortunately it did not turn out chewy, but rather kind of dry and crumbly. Any idea what I could have done wrong? Thank you
Maya | Wholesome Yum
Hi David, Sorry that happened! It’s hard to say what went wrong without being in the kitchen with you. It might be that it was baked too long, the dough wasn’t mixed well, or the coconut flour measurement was off. Try watching the video and see if that helps identify what part went differently for you.
Natalie Critchlow
When I made it I didn’t mix my egg too well so when I combined it the consistency was crumbly. It was awful. The second time I made it, I mixed the eggs well then kneaded everything after. And it turned out great!
Deana
On the pizza crust video (coconut flour), what was the cheese topping used on top of the pizza sauce? It looked like the cheese was “pinched” instead of shredded cheese.
Maya | Wholesome Yum
Hi Deana, It was just fresh mozzarella on top instead of the hard shredded kind. Any toppings you like will work!
Brenda
At what point do you put the toppings on and how long do you bake after the toppings are added?
Maya | Wholesome Yum
Hi Brenda, This info is right on the recipe card in the notes section. Add the toppings after baking the crust, then return to the oven for about 10 minutes.
Sam
I am so excited to try this and appreciate that it’s lower cal than almond flour!
I am sensitive to the taste of coconut flour, however. Is it possible to do half of each flour? Or would that be too weird?
Maya | Wholesome Yum
Hi Sam, Yes, you probably can, I just don’t have the ingredient ratios off-hand. It would also be somewhat weird amounts – probably around 3/8 cup almond flour and 1/6 cup coconut flour. Let me know how it goes if you try!
Suk Khee Ng
Can I have the 3 other flour recipes for this pizza? Thank you
Maya | Wholesome Yum
Hi there, Yes, the form to receive that is at the top of this page, right below the first picture.
El
Dear Maya,
Would love to try recipe with flax seed. Above I read: 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.
I did sign up, but no three options for the fat head pizza 🙁
What now?
Maya | Wholesome Yum
Hi El, Sorry you’re having trouble finding the printable! Go ahead and respond to one of the emails you received from me and I’d be happy to help you find it via email.
Ana
Like April mine stuck to the parchment paper. So much I couldnt even peel it off! Maybe put a note that greasing the parchment paper may be necessary.
Zaynab
Also, could we substitute the mozzarella for another type of cheese?
Maya | Wholesome Yum
Hi Zaynab, It works best with (hard) mozzarella because it’s softer than most hard cheeses but not quite a soft cheese. You could try another semi-hard cheese like cheddar but the result would be a little different. You’d also have a stronger cheese flavor since mozzarella is the mildest.
Zaynab
Hello! Thanks for the great recipe! Questions – Is is necessary or customary to put more cheese on top of this, or at least the same amount as you would a ‘normal’ pizza, considering how much cheese is in the crust? Will the crust have like stringy gory cheese in it that is detectable when slicing the pizza, like how cheese stuffed crust is? Because that would be delicious, lol. Thanks!
Maya | Wholesome Yum
Hi Zaynab, Yes, I would put cheese on top. The crust itself isn’t gooey or cheesy, it’s similar to a regular crust in texture, so I think you still need cheese if you like cheese on your pizza. If you wanted stuffed crust, you’d need to roll some mozzarella into the edge of the crust separately and seal it with the dough.
Analiz De Jesús López
Can I put the toppings with the crust initially?
Also, too make the stuffed crust, will the cheese be put in the initial crust before baking?
If I wanted to use flaxseed flour, how much do I use and how many eggs?
Maya | Wholesome Yum
For the first question – no, bake the crust first before adding toppings.
For the stuffed crust, yes, you’d need to put the cheese inside before baking the initial crust.
For the flax seed recipe, I offer this as a free exclusive for my (also free) email subscribers – you can sign up to get it using the form at the top of the page, below the first picture.
Lin
Hi, I want to try this recipe today but I’m wondering if the dough can be cooked on the stove top in a pan almost like a flat bread? I saw this with a traditional pizza dough on a cooking show where the contestants only had 1 hour to cook and had to make 4 pizzas from scratch they used traditional pizza dough though. Cooking it in a pan really cut down on the cooking time. They used this stove top method and the pizzas got good ratings from the judges. I think I should do one test run and see if it works.
Maya | Wholesome Yum
Hi Lin, I haven’t tried that. Please let me know how it goes if you try!
Amy
Mine stuck to the parchment paper, help!
Maya | Wholesome Yum
Hi Amy, Sorry you had issues with sticking. That hasn’t happened to me before, but a couple things that can help are greasing the parchment paper and making sure the dough is mixed really well before rolling out. It will also stick a little less as it cools down. Obviously you don’t want cold pizza but it will probably stick less when it’s warm than it does when piping hot. Hope that helps and that you like the flavor otherwise!
Darla
Omg so easy and so good!
Maya | Wholesome Yum
I am so happy you liked the pizza crust, Darla!
rowan
What is the carb content? I cannot find any nutritional information?
looks delish, just counting carbs and they normally are listed.
rowan
SORRY! I JUST FOUND IT AT BOTTOM OF PAGE!! THANK YOU!!!
Maya | Wholesome Yum
Hi Rowan! The nutritional information is right underneath the recipe. One serving is one slice of pizza (8 slices in total)
NUTRITION INFORMATION PER SERVING
Calories: 110 | Fat: 7g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 9g
Thanks for stopping by!
Stephen Phillips
Just WOW! This is my first time actually enjoying a GF dough. This is something I would want to eat even without being on a keto diet. Great JOB!
Maya | Wholesome Yum
Thank you, Stephen! Agree, I’d eat it if I wasn’t eating keto, too.
Liz Eaddy
Hi! I followed the recipe exactly, however, my “dough” was more like a super thick batter. Keeping wet fingers was the only way to flatten it in the pan for baking. It came out good, but the top is super glossy, like I did an egg wash. It tastes great! But I was expecting more of a doughy feel that I could knead. I could only mix this with a food processor.
Maya | Wholesome Yum
Hi Liz, It sounds like the dough wasn’t mixed enough. When you first start, it has the cheese separate from the egg/almond flour mixture, and the latter is like a thick batter, like you said. If you keep kneading it, it turns into more of a dough consistency, but only as it cools. If it’s too sticky, you can try refrigerating it which will help it firm up and make it easier to work with. I’m glad it still came out good!
Liz Eaddy
Maya,
I tried the Fathead dough again. This time instead of getting the cheese I bought pre grated, low moisture cheese. It turned out perfectly!
Thank you so much.
Maya | Wholesome Yum
I am so happy you liked it, Liz!
Cristy
It was awesome! Wanted to take a Mexican flair. Topped with cheddar, pulled pork (I had simmered all day in slow cooker) green peppers, red onion and diced jalapeño! Then garnished with sprinkle of taco seasoning and fresh cilantro! We are on keto diet and thought this recipe was great. Will be making more to freeze to have the crust on hand
Maya | Wholesome Yum
What a fantastic idea, Cristy! Mexican pizza sounds delicious!
ASh
This is soooo good! I tried the almond flour version first but wanted a lower calorie option! Thanks so much for sharing! I cut the recipe in half and I still have a great size pizza.
Maya | Wholesome Yum
I am so happy you liked it! Have a great day!
Cari
I made this alongside a chicken based low carb pizza crust, and this one won hands down. It felt like pizza, and the taste was close enough to satisfy any cravings. I’ve shied away from fathead dough for ages now, thinking it was difficult to make, but this is easy peasy and totally worth it!
Maya | Wholesome Yum
Hi Cari! I am so happy you liked the pizza crust! Thanks for stopping by!
Lewah
I am baking my crust now, there’s no way this is for 8 servings. My crust came out the size of naan bread using 1.5 cup of cheese, 2 eggs and 1/3 cup of coconut flour. :-/
Maya | Wholesome Yum
Hi Lewah, The recipe is designed for a thin crust, so if it was the size of naan, it needed to be rolled out more. Of course, if you prefer a thicker crust, you can just double the recipe. Hope you liked it otherwise!
LeWahn
I did, thanks!
Nikko
Does wearing nitrile gloves help keep the sticky dough off my fingers?
Maya | Wholesome Yum
Hi Nikko, I haven’t tried that but it might help. I added some tips to the post as well that can help with sticking.
Chris
Am going to try this but have a question. The nutritionals say 1/8 slice has 110 calories. Am I to assume that is before you put on your sauce and toppings? Could you use bread flour or regular flour? TIA
Maya | Wholesome Yum
Hi Chris! Yes, the nutritional information is only for the crust. I hope you like it!
Brenda
Chris– I noticed your question about the flour did not get answered. So I figured I would share what info I know… If you are doing Keto/low-carb then I don’t think you can use bread flour or regular flour, those are too high in carbs. All low carb recipes that require flour will use either coconut flour or almond flour (there are a few other acceptable ones if you check). Hope that helps!
DIana
Hi, instead of coconut flour can I use almond flour? Thank you!
Maya | Wholesome Yum
Yes, you can. Use 3/4 cup almond flour and reduce eggs from 2 to 1.
Melinda Smith
HI. Can’t wait to try this. I’m wondering how long to cook after I add toppings. Thanks.
Maya | Wholesome Yum
Hi Melinda, It will be about 10 minutes after adding toppings.
Cyndi
Can you freeze?
Maya | Wholesome Yum
Hi Cyndi! Yes, you can freeze the pizza crust. Have a great day!
Jessica
Tried this in place of garlic bread, turned out perfect. Added some garlic powder, Italian seasoning and salt. Topped with shaved butter before baking. And then sprinkled with more cheese. Great alternative to garlic bread.
Maya | Wholesome Yum
I love all of your additions, Jessica! Thanks for stopping by!
Jeanne M white
I made this tonight all 4 of my boys was gone just had my daughter she made a frozen pizza ( I have celiac s ) she refused to eat hers and helped me with mine !
Was so yummy !!! Added pepperoni , mushrooms , bell pepper and black olives .
Thank you for the recipe !
Maya | Wholesome Yum
Hi Jeanne! Your toppings sound delicious! I am so glad you liked the pizza crust. Have a great day!
Tracy
Wonderful!! Easy and my 12 and 13 yr olds liked it!!! Awesome!!!
Maya | Wholesome Yum
That’s great that it’s kid approved, Tracy! Thank you so much!
Emily
This recipe is okay but you said that you had 3 different ways to make the keto pizza. You only showed me 1 recipe. What is up with that?
Maya | Wholesome Yum
Hi Emily, The 3 different ways are a special bonus that I offer just for email subscribers (for free). I really appreciate all my readers and always look for ways to reward those that follow along with my email newsletter. The 3 different ways are mentioned in the signup form, and it’s completely free if you’re interested. Thanks for visiting!
Jason
Best pizza ever, we do bacon, ricotta cheese, mushrooms, pepperoni. So good and so easy.
Maya | Wholesome Yum
Wow Jason, that sounds amazing! I am so glad you liked it!
Sabrina
I am excited to try this for my family, but for me, I’m grain free AND dairy free (I do eat some raw goats milk a few times a week though) Any thoughts on a good grain free AND dairy free (or at least minimal dairy) pizza crust? Thanks for any advice!
Maya | Wholesome Yum
Hi Sabrina, I have this paleo pizza crust recipe that is grain-free and dairy-free.
Amy
I made this tonight and it was mouth-watering delicious. THANKS! I would never have attempted it but it looked easy and it was.
Maya | Wholesome Yum
I am so happy you enjoyed it, Amy! Thank you!
Julia
I love this pizza, but tonight when I made it , it all stuck to my parchment paper. Was wondering if this has ever happened to anyone , and what could I do to prevent this from happening?
Maya | Wholesome Yum
Hi Julia, I’m so glad you like the pizza! That usually doesn’t happen for me, but you can oil the parchment paper first.
Jeanne M White
The first time I made fat head pizza dough I rolled it to thin and it stuck. My four boys peeled the crust off the paper and said it was still yummy. I have used coconut oil cooking spray on my parchment paper, then rolled out, never had an issue 🙂
Thay
I sprinkled it with a bit of extra coconut flour to prevent it from sticking to my rolling pin.
TJ
This does not work at all. Cheese mixture is a complete liquidy, oily mess.
Maya | Wholesome Yum
Hi TJ, It’s hard to tell what went wrong without having more detail. The cheese mixture is supposed to melt and be easy to stir, so yes, it would be gooey and almost liquid. That doesn’t mean the recipe doesn’t work – I’ve tested it many times. That isn’t the final product and there are more steps after that. Is there a particular step you had issues with? I’m happy to help.
Paula Rotondo
Can I make my dough like I always do? I use flour, yeast, oil and salt. Can I replace the flour with almond flour? Will it rise like the white flour?
Maya | Wholesome Yum
Hi Paula, No, unfortunately not. White flour and almond flour behave totally differently.
Paula
Thank you, my daughter just text me, she made the pizza dough like yours, she said her and her husband thought it was delicious. My daughter always made pizza for her family. For her to say it’s good is something, her pizza’s we’re always delicious. I’m so excited to try it, Thank You!!
Maya | Wholesome Yum
I love hearing that! Thank you, Paula!
Paula
Hi Maya,
Do you think I could use this recipe to make a stromboli?
Maya | Wholesome Yum
Hi Paula, Yes, you definitely can!
Julia
Love this recipe! We’ve tried it many times, and am now prepping it to store in the fridge to use on a weekly basis!
Do you mind if I post a link to your site from mine, I planned on posting my prepping on my site and don’t want to make it look like the recipe is mine?
Maya | Wholesome Yum
Thank you, Julia! I’m so glad you liked it and make it regularly. Yes, of course please feel free to link back to the recipe. You can list the name and link back, but without re-posting the actual recipe please. Thank you so much for asking!
Carmen
I’ve made it and it’s really good, but It was kinda “sweet” because of the coconut flour. Did I do something wrong? Is it normal to feel this “sweet taste” from the coconut flour?
Maya | Wholesome Yum
Hi Carmen, I don’t detect sweetness but some people are more sensitive to it, or it could be the brand of coconut flour. Adding garlic, Italian seasoning, and a little more salt can help.
Kati
I can not get the dough to form lol. I’ve tried too many times. What am I doing wrong?
Maya | Wholesome Yum
Hi Kati, Sorry to hear you had issues with the dough. It’s hard to tell what is wrong without being in the kitchen with you. Have you tried kneading, then reheating again? Other than that, if you have a food processor, that can help if you are having trouble by hand.
Georgia
I would like to use flax meal to get the extra fiber in. What do you suggest?
Maya | Wholesome Yum
Hi Georgia, You can replace some of the almond flour with flax seed meal in the same amount. The texture will be a little different but will still work.
Shella Taylor
Do you think it’s possible to roll this thin enough to serve as a keto tortilla (say for a quesadilla)? And, if so, would you still cook it in the oven and then prep the quesadilla as normal on the stove? or would you do it all on the stove? Thanks!!!
Maya | Wholesome Yum
Hi Shella, Yes, you can definitely do that! I’d recommend baking in the oven and then finishing with fillings on the stove. But let me know how it goes if you try something different!
Jen B
Made using shredded parmesan, two eggs, cream cheese and almond flour! So good!!
Maya | Wholesome Yum
Thank you, Jen!
Rebecca E.
Thank you so much for this recipe! I’ve been craving my favorite pizza and this allowed me to indulge without getting off track. I topped with a pesto base, mozzarella, feta, parmesan, spinach, mushrooms and sundried TOMATOES. I added a little garlic and Italian herbs to the crust. DELICIOUS!! I was expecting to eat the entire pizza in one sitting but got full quickly. Looking forward to two more servings over the next couple of days.
Maya | Wholesome Yum
Thank you, Rebecca!
Malikye
If you have a square pan, find the area by multiplying the sides, then divide that by 78.5. Should give you a rough multiplier to multiply the recipe with.
Malikye
For those who are wondering about pan size. This recipe only makes enough dough for a small personal 10″ pizza. If you want a medium 12″, multiply the recipe by 1.5. If you want a large 14″, multiply the recipe by 2. If you want an extra large 16″ pizza, multiply by 2.5.
Gregg Malott
We tried it for the first time Friday night and loved it! We are starting low carb for the first time since the 90’s. Things have changed so much for the better! We absolutely loved this pizza crust! It was crispy and flavorful and hit the spot. Thanks for your great recipes!
Maya | Wholesome Yum
Thank you, Gregg!
Dominique Wright
If you are going to try this recipe it is important to have realistic expectations. Anyone who tells you they can’t tell a difference between this and regular pizza is either lying or they have never eaten a decent pizza. From a texture standpoint there is not much difference between traditional dough and this low carb variation. From a taste standpoint the difference is night and day. The coconut flour tastes like coconut. This is a fair substitute for real pizza. If you are a pizza junkie or pizza snob this recipe will certainly not pass muster. My search for the perfect paleo pizza will continue. This recipe works and it can be a decent substitute.
Maya | Wholesome Yum
Hi Dominique, Thank you for the feedback. It doesn’t taste like coconut to me but I know some people are more sensitive to the flavor than others; it might also vary by brand. You can try using 3/4 cup almond flour instead to see if you like that better. I hope you’ll find a low carb pizza recipe you like better!
Monika
Wow, just ate half (3 slices) and could easily eat the other half. I followed the recipe exactly, but made it thin and baked the crust for 5 extra minutes so that it was thin and crispy. I topped it with gluten-free pepperoni, mozzarella, and feta cheeses plus red capsicum, red onion, and olives – so good. Thanks for a fantastic recipe.
Maya | Wholesome Yum
Thank you, Monika!
Courtney Griffin
My kids love this pizza! My daughter tells me that it tastes like the real thing which is a huge compliment coming from her.
Maya | Wholesome Yum
Thank you, Courtney!
Maria Alba
Another great idea!! Perfect meal to fulfill pizza cravings.
Maya | Wholesome Yum
Thank you, Maria!
Debbie Lategan
Fathead Pizza Crust. I Love Love Love this recipe! 5 stars from me! It was my daughter’s birthday on the 24 of January and she ordered pizza for all the family, they enjoyed their pizza from Romans and I my own homemade Fathead Pizza. Everybody wanted to taste my Fathead Pizza.
Maya | Wholesome Yum
Thank you, Debbie!
B Brown
***** this is the only 5 star way to rate this recipe.
Maya | Wholesome Yum
Thank you so much! Sorry you had issues with the ratings. Sometimes the stars don’t show up on mobile phones and I’m trying to look into that. If you can see them, they are right on the recipe card and you can just click the 5th star to rate.
Sharon Guillory
My family loves pizza made with this crust. They request it every week.
Maya | Wholesome Yum
Thank you, Sharon!
Erica
Hi! Nutritional value for the crust only or does that include pepperoni and cheese and sauce for toppings??
Maya | Wholesome Yum
Hi Erica, the nutrition facts are just for the pizza crust.
Kathy Pratt
One of my go to recipes!
Maya | Wholesome Yum
Thank you, Kathy!
Dee
This is not only the best pizza dough but makes awesome rolls too, dinner rolls, cloverleaf, butter horns, parker house, hot cross buns, breadsticks, and the list goes on. I love this. Thanks, Maya.
Maya | Wholesome Yum
Thank you, Dee!
Karyn M
This is an awesome pizza crust!! Both my husband and I loved it! I was out of coconut flour so I used almond flour instead and it worked just fine. LOVED IT!!
Maya | Wholesome Yum
Thank you, Karyn!
Kimberly Fultz
I really enjoyed this pizza crust. Will make again definitely.
Maya | Wholesome Yum
Thank you, Kimberly!
Rachelle
Great recipe! Even my teenagers liked it.
Maya | Wholesome Yum
Thank you, Rachelle!
Barb
I used the almond flour recipe and it was delicious but for some reason, the dough was too wet and I had to keep adding more flour until I got a good, workable consistency. I used large eggs so can’t figure out why so wet unless the brand of mozzarella cheese I used was too moist?
Maya | Wholesome Yum
Hi Barb, Yes, maybe it was the mozzarella. Did you use hard/low-moisture mozzarella, or fresh? It has to be the first kind. Also, did you see that you need more almond flour if you use that instead of coconut? If using almond flour, you need 3/4 cup.
Diane Holler
I love this pizza. I made it for my granddaughter on Monday and she loved it too. She’s 21 and has had Type 1 diabetes since she was 8. I’m trying to teach her how to eat low carb and love it.
Maya | Wholesome Yum
Thank you, Diane! Glad you both enjoyed the pizza!
Grace Balza
I don’t eat eggs. What can I substitute the eggs with, in the pizza crust? Are egg whites ok?
Maya | Wholesome Yum
Hi Grace, I’m confused because you said you don’t add eggs but asked if egg whites are ok. I haven’t tried this with an egg substitute; flax eggs might work but I haven’t tested it. If you wanted to use just egg white, that might also be ok (you’d need 1/2 an extra egg white per egg), but the texture would be different.
Garrett
Wow this crust is awesome. I just made a pizza for dinner and I am so glad I tried it. I really thought I was going to have to give up eating pizza. Your recipe totally made my day.
Maya | Wholesome Yum
Thank you, Garrett!
Leslie
How many slices are you slicing this pizza into to come up with your nutritional values?
Maya | Wholesome Yum
Hi Leslie, this recipe makes eight pizza slices.
Krystal
This worked perfectly, thank you! I added psyllium husks to get a crisper texture and a bit of rosemary for flavour and it was amazing as a crust for a pepperoni pizza. I halved the recipe because I didn’t trust myself not to eat it all, which turned out to be a wise decision as it was so delicious.
Maya | Wholesome Yum
Thank you, Krystal!
Nataly
Can I freeze the pizza after the first cooking? Then I would dress it and freeze it.
Maya | Wholesome Yum
Hi Nataly, Yes, it freezes great!
Terra
Just to be clear. You cook the crust then add toppings including sauce and freeze it? The sauce doesn’t make it soggy after freezing? Do you put it in the oven frozen or thaw it first.
Thanks
Maya | Wholesome Yum
Hi Terra, No, I’d recommend freezing without any toppings, and just add toppings when ready to eat. Like you said, the sauce would make it soggy if you freeze it with it. This crust absorbs moisture more than a traditional wheat crust would, so I wouldn’t add the sauce until you’re about to eat.
Leah
If you freeze it (plain and untopped) would you bake it with toppings from frozen or let it thaw first?
Maya | Wholesome Yum
Hi Leah, I usually just bake from frozen.
Tiffany Grace Hyatt
After trying this pizza crust I’m definitely never going back to a high carb diet. This is wonderful! I don’t feel like I’m missing out on anything. Thank you so much!
Maya | Wholesome Yum
Thank you, Tiffany!
Mike
I think I may be doing something wrong here. The dough becomes very sticky. I mean to the point that it won’t come off my hands. I’m guessing it’s from melting the 1 1/2 cups of mozzarella. I am a horrible cook so it may just be me where I messed something up. Any suggestions? Thank you.
Maya | Wholesome Yum
Hi Mike, You can try a food processor if it helps to mix the dough completely. It’s very sticky until well mixed. It can also be sticky if it’s warm in your home. You can use wet or oiled hands, and/or refrigerate the dough to help with stickiness if needed.
MrStag
I started a low carb diet a little over a month ago and let me tell you, this is a game changer! So easy and delicious, I’ve made it multiple times since coming across this page. The only thing I do different is add a little garlic powder to the flour. Thanks so much for sharing!
Maya | Wholesome Yum
Thank you! Garlic powder is a nice addition.
SaJo
OK, does it TASTE like coconut flour? I hate the flavor.
Maya | Wholesome Yum
Nope, it doesn’t! The cheeses really cover that up.
Tirzah
I made this for the first time last night and made it extra fatty by drizzling garlic butter on the crust after it cooked. So delicious and filling.
Maya | Wholesome Yum
That sounds super delicious!
Sharon
Which flour would make a crispier crust, almond or coconut?
Maya | Wholesome Yum
Hi Sharon, In my experience they are the same in terms of crispiness in fathead dough. If you want the crust to be crispy, I highly recommend using a pizza stone. It’s sometimes hard to get it on there when the dough is completely raw, so if that doesn’t work, try starting with parchment paper on the stone and after a few minutes slide the crust directly onto the stone.
Chelsey
WIN! This was fantastic. Super easy and my 5 year old asked for thirds. Thank you!!!
Maya | Wholesome Yum
Thank you, Chelsey! I’m glad you both liked it!
Ellen