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Free Printable: Low Carb & Keto Food List
Get It Now- My Keto Pizza Recipe Tastes Like Actual Crispy, Chewy Pizza
- Crust Ingredients
- Variations & Substitutions
- How To Make Keto Pizza
- My Tips For Working With Low Carb Pizza Dough
- Keto Pizza (With Crispy, Chewy Crust) Recipe card
- Make Ahead Options
- Sauce & Topping Ideas
- More Fathead Dough Recipes
- Recipe Reviews
My Keto Pizza Recipe Tastes Like Actual Crispy, Chewy Pizza
This keto pizza has been my most popular keto dinner here on Wholesome Yum since 2017 — and for good reason: it tastes almost identical to regular pizza! I try not to say that too often, but I’ll be making this crust forever and ever, whether I stay low carb or not. Here’s why I’m certain you’ll love this keto pizza crust recipe:
- My very best keto pizza crust — I have a long list of low carb pizza recipes on my website — including cauliflower pizza, pizza bowls, chicken crust pizza, and pizza casserole, among others — but this is my best one of them all. Hands down.
- Chewy, sturdy crust with crispy edges – This is so hard to achieve with low carb baked goods without the gluten, but my keto pizza dough (based on this movie) does it perfectly. Using melted cheese, of all things! You can even customize if you want it crunchy, chewy, or a little of both. I’m obsessed.
- Just 4 ingredients – No long lists. Just grab one of my go-to low carb flours — you can decide if you want to use almond flour or coconut flour! — and a few common grocery store staples.
- Easy to make – This crust is so simple once you get the hang of working with the dough. I’ve probably made it 100 times, so I’ll share all my best tips!
- Keto friendly and gluten-free – Naturally my keto pizza is low in carbs… the crust has 2 grams of net carbs per serving, to be exact. Of course the sauce and toppings will also add some, but it’s still really easy to fit into your macros for a keto diet. And it’s gluten-free, too.
- Great for meal prep – Make the dough ahead. Freeze the crust. Freeze a whole pizza with toppings. I’ve done it every which way. See my make ahead options below.
Over the years, I’ve made this keto pizza for my kids, my friends, my very-not-keto extended family, and even dedicated a whole section to it in my Easy Keto Cookbook. Everyone loves it. Make it with me and you’ll see what the hype is about!
Crust Ingredients
Here I explain the best ingredients for my keto pizza recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Low Carb Flour – You can make my keto pizza crust with almond flour or coconut flour. Reading over 1000 reviews, I’ve found some people prefer one and some prefer the other (almond is my preference, but only slightly). The only difference is the amount. And after spending over a decade on low carb baking, I developed my own Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour, to ensure consistent results. They have the finest consistency and the right moisture level, which is super important for the best texture — not only in low carb pizza but also in other keto baking recipes.
- Eggs – These help the keto pizza dough stay together. The coconut flour version needs an extra one because this flour absorbs more moisture.
- Mozzarella Cheese – Shredded mozzarella is the key component of my fathead dough. It has a neutral flavor and mimics the gluten in white flour to create a chewy texture. For best results, use low-moisture, part-skim mozzarella. I buy pre-shredded for convenience, but you can shred it yourself if you like. Avoid using fresh mozzarella (the snow white kind that comes as a ball), which is too wet. Other semi-hard cheeses work okay, but the texture is typically not as good as mozzarella and your crust will taste more cheesy.
- Cream Cheese – Make your crust less dense. I use regular, but light cream cheese works fine.
Variations & Substitutions
- Dairy Free – Many readers have told me they had success using dairy-free shredded “cheese” and almond milk cream cheese. Keep in mind the carbs in these products are typically higher than real cheeses.
- Nut Free – Make my coconut flour version (coconuts are a fruit or drupal, not a nut). If you can’t have that either, you can use lupin flour in the same amount as the almond flour.
- Egg Free – Flax eggs work fine as an egg replacement, but the crust turns out less sturdy. One of my other egg substitutes might also work.
- Seasonings – I like my keto pizza crust plain, but you can add garlic powder and/or Italian seasoning. I don’t add extra salt, since the cheeses are already salty, but you can add a pinch if you prefer.
- Baking Powder – Add 1-2 teaspoons for a more airy crust.
- Xanthan Gum – For a chewier texture, add 1/4 to 1/2 teaspoon of xanthan gum to the dough, before mixing in the cheeses.
- Protein Packed – My protein pizza recipe is based on this one, but with a lot more protein in the crust.
How To Make Keto Pizza
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Mix the low carb flour and eggs. In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour.
- Melt the cheeses. In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave, stirring halfway through, until melty. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
- Combine the fathead dough. Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. Form the dough into a ball.
- Roll out the crust. Spread the dough onto the lined pan or pizza peel to 1/4″ or 1/3″ thickness, using your hands or a rolling pin on top of a piece of parchment paper. (I recommend a rolling pin, as it’s easier.) Use a toothpick or fork to poke holes throughout the crust to prevent bubbling.
- Bake the keto pizza crust. If you’re using a pizza stone like I do (highly recommend!), slide the parchment paper from a pizza peel to the stone in the preheated oven. If using a pizza pan, just place it inside. Bake, then poke more holes to pop any bubbles and bake again until slightly golden.
- Add sauce and your favorite toppings. Return your keto pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), until hot. If you want the cheese more browned, place it under the broiler briefly, but be careful not to burn the crust.
After baking, I just slide the parchment paper onto a cutting board to slice it. Enjoy!
My Tips For Working With Low Carb Pizza Dough
My keto pizza recipe is easy once you get familiar with fathead dough, but it takes practice. I have an entire section with more details in my Easy Keto Cookbook and also in my keto bagels post, but here are the key things you need to know:
- A food processor is not required, but it helps. It’s fine to mix the dough by hand and I did at first, but these days I always use a food processor. I have this one — it’s powerful, reliable, and can even fit a double batch. It makes the crust more airy and easier to mix. Use either a dough blade or S knife blade, and scrape down the sides as needed. Also, if it doesn’t want to mix together, positioning the cheese near the blade can help.
- Make sure there are no streaks of cheese, or the texture will be off. If you are kneading with your hands, I find it helps to squeeze the dough between your fingers repeatedly.
- Reheat the dough slightly if it doesn’t incorporate. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Chill dough if it’s sticky. This can be a problem especially if your kitchen is warm or humid. When this happens, I chill it in the fridge for 20-30 minutes to make it more manageable.
- Use oiled hands to reduce sticking. If you’re spreading the keto pizza crust by hand and the dough is still too sticky to work with after chilling, another trick I use is coating my hands lightly with oil. Works like a charm!
- Roll the dough between sheets of parchment paper. It’s usually too sticky to roll without it, and I generally don’t recommend adding extra flour. My surprisingly affordable marble rolling pin also helps because it doesn’t warm up the dough.
- A pizza stone will get you the best texture. Although a regular pan works, I recommend a stone for all my keto pizza recipes, because it improves the texture of the crust. You’ll also need a pizza peel to slide the pizza on and off the stone, since it needs to preheat with the oven.
- Make the crust thicker to make it chewy or thinner for crispy. I like mine crispy (plus it’s less carbs and calories), so I make it thin. It will take longer to bake if it’s thicker.
- Watch the oven time. The baking time will vary depending on how thinly you roll (or spread) it out. It goes from perfect to burned fairly fast, so check on it.
- Don’t let it get too dark before topping. The crust should be just slightly golden when you bake it the first time. If it’s already golden, the edges will burn after you add the toppings and bake again. I like my keto pizza crispy, so the pictures above show how golden mine got, but if you like it more chewy, you’ll want it even lighter in the initial baking step.
Keto Pizza (With Crispy, Chewy Crust)
Everyone is obsessed with this easy keto pizza recipe! My crispy, chewy crust has 2 low carb flour options and tastes like regular pizza.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Version:
Coconut Flour Version:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Prep: Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper. For best results, preheat a pizza stone in the oven and line a pizza peel with parchment paper for preparing the keto pizza crust.
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Mix the flour and eggs: In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour, depending on which version you are making. (A food processor will make a fluffier crust and is easier, but it's fine to do this by hand if needed.)
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Melt the cheeses: In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
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Combine: Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it. If it's sticky, see my tips in the post above.
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Form the crust: Spread the dough onto the lined baking pan or pizza peel to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment paper (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
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Bake: Bake for 6 minutes. (If using a pizza stone, slide the parchment paper from the pizza peel to the stone.) Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until lightly golden. (Don't let the crust get too dark at this step, or the edges will burn by the time you cook the pizza with toppings.)
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To make keto pizza: After pre-baking the crust, top with your favorite sauce and toppings. Return the pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), for about 10 minutes, until hot. If you like, place under the broiler for 1-2 minutes to brown the cheese.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of entire pizza
- Tips: Check out my recipe tips above to help you work with this dough (especially if it’s sticky!) and get the perfect texture in your keto pizza.
- Meal prep: See my make ahead options here for different ways you can prep this crust ahead. There are several ways!
- Note on nutrition info: These numbers are for the coconut flour version — almond is pretty similar, but a bit higher in calories. You can customize the recipe in my Wholesome Yum App to see the macros for the almond flour pizza.
- Note on serving size: You’ll be surprised at how filling this low carb pizza is! A slice with a low carb salad or 2 slices on their own usually fill me up.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pizza
Make Ahead Options
One of the things I love about this low carb pizza recipe is its versatility to make ahead or store. Here are all the different ways I do it:
- Leftovers: Keep them in the fridge for up to 3-5 days.
- Make the dough ahead: Form it into a ball, cover tightly in plastic wrap, and keep in the fridge for up to a week. Roll out and bake when the time is right.
- Bake the crust ahead: Pre-bake the crust, wrap it and refrigerate (up to a week this way as well). Just add toppings and bake for 10-15 minutes when you’re ready.
- Freeze the crust: This is what I do most often — and make a double or triple batch in my food processor when I do! You can freeze the ball of dough and thaw before rolling, but I usually freeze the pre-baked crust. (You can add toppings and bake from frozen.)
- Freeze the whole whole pizza: You can even freeze the entire keto pizza with sauce and toppings. Cool completely before topping and place it in the freezer immediately, so that the crust doesn’t get soggy. When you’re ready, bake for 15-20 minutes at 350 degrees F. Don’t thaw first!
Sauce & Topping Ideas
Most toppings will work on keto pizza! Here are the main ones I have on rotation:
- Sauces – Store-bought sauces often have added sugar, so be careful! This brand is popular in my keto community. You can also make my homemade marinara sauce (my second favorite), sugar-free pizza sauce, Alfredo sauce (my actual favorite), sugar-free BBQ sauce (I love it for BBQ chicken pizza!) or even pesto sauce (for a flatbread vibe).
- Meats – Pepperoni (my go-to shown here), sausage, Canadian bacon, ground beef, or even shredded chicken are all great keto meats to use. Since the keto pizza only cooks with toppings for a short time, make sure your meats are pre-cooked.
- Veggies – Try sauteed mushrooms, bell peppers, onions, olives, spinach, or sliced tomatoes (or even sun-dried tomatoes). Check my list of keto vegetables list for more ideas.
- Cheese – I almost always use shredded mozzarella, but other keto cheeses may work well depending on your sauce.
I have more combinations for you in my cauliflower pizza crust post. Avoid toppings that are higher in sugar, such as pineapple.
More Fathead Dough Recipes
I use this fathead dough for so many baked goods beyond pizza! Sometimes I make slight changes, but the base stays the same. Try it in some of my other keto recipes:
1,536 Comments
Ellen
0I’m afraid I wasn’t super crazy about this. The coconut flavor seemed strong and didn’t match with the savory pizza flavors. (I cook often with coconut oil and other products so I am not anti-coconut.) I think next time I’ll try the almond flour version. But thanks for publishing it!
Maya | Wholesome Yum
0Hi Ellen, sorry it didn’t work out for you, the flavor isn’t for everyone. Hope you like the almond flour version better!
Anelda
0I usually send the old fashioned almond flour fat head dough to my kids schools when they have baking day, as their dough alternative. There is now a child with severe nut allergies so nut free is necessary. Your alternative looks like it could work. Will it be OK if I make it at around 7-ish and the teacher warms it slightly at 10-ish like the almond flour version? I’m thinking it’s worth a try. Any suggestions?
Maya | Wholesome Yum
0Hi Anelda, Yes, this should work the same way as the almond flour version!
Beth Sollars
0Just made this, and wish I could post a picture. It turned out great! Did not stick to the parchment paper, browned beautifully on the underside. I sautéed a whole green pepper and used uncured turkey pepperoni and black olives as well, and of course more cheese on top of no added sugar pizza sauce, very low carb. . It is a winner and totally satisfied the pizza crave. Will def make again.. thx!
Maya | Wholesome Yum
0Thank you, Beth! This is one of my favorite low carb crusts.
Sherry
0Could you use almond flour with this recipe?
Maya | Wholesome Yum
0Hi Sherry, Yes, you can. Use 3/4 cup of almond flour instead of the 1/3 cup coconut flour, and use one egg instead of two.
Sherry Lynn Wilber
0Thank you 😀 Looking forward to making this. It sounds so yummy!
Vicky
0I tried this recipe for the first time last night and it was great! I like my pizza on the thicker side so I added an extra egg. I used almond flour. To make it even thicker could you add yeast or would that ruin it? If it is a possibility, how much could you add?
Maya | Wholesome Yum
0Thank you, Vicky! Sometimes I just make the crust thicker by not rolling it out as thin. I haven’t tried it with yeast, so let me know how it goes if you give that a try.
moh @real recipe
0Best pizza dough we’ve tried yet…and I’ve been on a search trying many to find the perfect homemade pizza dough. Thanks so much for the great recipe. It’s a keeper!
Maya | Wholesome Yum
0Thank you!
Missy todd
0Very good and filling. Love ❤️ it!!!
Maya | Wholesome Yum
0Thank you, Missy!
Merry
0When I make the regular fathead crust (and will try with this one too), I flip the crust after the baking of it. Then build the pizza on that side that had been next to the cookies sheet. It makes a more sturdy crust and the bottom doesn’t get too brown.
Maya | Wholesome Yum
0Thank you, Merry! That’s a great tip!
Susan Jones
0I wonder if you rolled this out thin you could use it like a sheet of lasagna?
Maya | Wholesome Yum
0Great idea, Susan! I haven’t tried that yet. It sounds like it would work, but you’d probably want to cook longer at a much lower oven temperature, so that it doesn’t get crispy.
Susan Jones
0I used a combination of mozzarella and mild cheddar, just because I didn’t have enough mozzarella, and it worked just fine. Mild cheddar meant the crust wasn’t too cheesy tasting. It was delicious.
Maya | Wholesome Yum
0Hi Susan! I’m glad that worked for you, I’ll have to try it myself!
Kris Mcintyre
0I have a marble cheese at home right now. Would this also work instead of the mozzarella?
Maya | Wholesome Yum
0Hi Kris, Yes, it should work with marble cheese. You’ll be able to slightly taste the flavors of those cheeses in the crust.
Nicholas Hust
0Pamela. Did it work? I’m in the same boat. Can’t do dairy.
Dava OVERACKER
0I don’t have parchment. Any ideas on an alternative?
Maya | Wholesome Yum
0Hi Dava, a silicone mat may also work. It will likely stick to other surfaces like foil or a pan, but you could try greasing very well.
Margo Nathanson
0Excited to make this! I’m new to the Keto lifestyle. What exactly is 1 serving, and how many servings will the recipe make?
Maya | Wholesome Yum
0Hi Margo, The nutrition info is for 1 slice or 1/8 of the pizza. Depending on the macros, what else you have that day, and what you top it with, you can easily have two and maybe even three slices. It’s very filling, though. Marinara is a little higher in carbs, so if carb count is important, you could use a white sauce to lower carbs and be able to have more slices.
Melissa
0Would this work on a Silpat? Or is the parchment paper a must? Thank you!
Maya | Wholesome Yum
0Hi Melissa, I haven’t tried it on a Silpat but think it should work fine.
Barb Jackson
0Maya, I made this for the first time tonight. I used coconut flour in the crust. I added pork sausage, pepperoni, spinach, fresh mushrooms, Parmesan cheese, & mozzarella for toppings along with Aldi tomato & basil sauce. My husband and I both loved it! He is picky about his pizza. He said I could make it again next week! Thank you! I am so happy to find a low carb alternative!
Maya | Wholesome Yum
0Thank you, Barb! Those toppings sounds delicious.
Ty
0About how big a diameter crust does this make?
Maya | Wholesome Yum
0Hi Ty, It varies a bit depending on how thinly you roll it out. It’s usually about 12 inches in diameter for me.
Suz
0Tried this and it was amazing! Thank you! I sprayed the parchment paper with oil and that helped with the stickiness of he dough.
Maya | Wholesome Yum
0Thank you, Suz!
Christy
0I just tried this recipe.
I’m fairly recently keto, about 2 months in. I use your website almost exclusively to plan my weekly meals. I used Bob’s Red Mill Coconut Flour, made it as instructed and used some low carb tomato basil sauce, pepperoni and cheese. The mild coconut flavor was not at all offputting, and it really did have the texture of regular crust. It filled me up so fast though, only one slice needed when with normal pizza I’d eat the whole thing!
Please don’t stop putting out these simple recipes. For a Canadian girl on a budget who still wants to be keto, they’re a godsend.
Maya | Wholesome Yum
0Thank you so much, Christy! I’m so glad you liked the pizza. I love how filling it is, too.
Shannon K
0This looks great, thank you for posting it! I was trying to think of what I could use to eat a spinach artichoke dip, I think this sliced up would be perfect 🙂
Maya | Wholesome Yum
0Thank you, Shannon! That sounds delicious! I actually made this into a spinach artichoke pizza recipe here. You could also use low carb chips for spinach artichoke dip. 🙂
Sherry
0This pizza crust is delicious!! I used Bob’s Red Mill coconut flour and added some fresh minced garlic in the dough. I topped it with mozzarella, lots of roma tomatoes & fresh torn basil leaves. It didn’t need sauce at all! So good!!
Maya | Wholesome Yum
0Thank you, Sherry! That combination of toppings sounds delicious!
Bruce
0Tried this tonight and thought it was great. Found the crust a little on the dry side but definitely made a great low carb pizza.
Maya | Wholesome Yum
0Thank you, Bruce! Hopefully with the sauce and toppings it wasn’t dry anymore. 🙂
Pamela Kaufer Dixon
0Would this work with vegan mozzarella and vegan cream cheese? I’ve used the vegan mozzarella shreds when making a cauliflower crust and it works. I’d like to try but I don’t do dairy.
Maya | Wholesome Yum
0Hi Pamela, In theory it should work but I haven’t tried it. Let me know how it goes if you do!
Ty
0What type of sauce do you recommend using?
Maya | Wholesome Yum
0Hi Ty, I often use Kirkland Organic Marinara. I also like to make my own white sauce, like in this recipe. If you prefer to buy one, many sauces would be good options. Just check labels for sugar or preservatives in the ingredients – I recommend avoid those.
SB
0I used jack cheese and it melted fine. It did take much longer in oven though and I had it pretty thin. I also flipped it at about 8 minutes so get both sides. I think I prefer the almond flour though, as I can really smell and taste the coconut. Thank you
Maya | Wholesome Yum
0Good to know – thank you! I hadn’t tried it with jack cheese yet.
KetoAna
0Thank you for this recipe! I’ve tried this twice now and both times came out great. My tummy is not a fan of almond flour, so I love the coconut flour option.
I make 2 personal size pizzas out of the dough, and I put one in the freezer with all the toppings. Next time I need a quick and easy (and tasty) meal, I’ve got it!
Maya | Wholesome Yum
0Thank you! I’m glad you like the coconut flour option. Great idea to make the personal pizzas!
Brittney
0Can you use flax eggs instead of eggs? (Vegan)
Maya | Wholesome Yum
0Hi Brittney, I haven’t tried that but even without eggs it wouldn’t be vegan because of the cheeses. I’m not sure if vegan cheese substitutes would work. If you try some alternatives, let me know how it goes!
Savanna
0I don’t have coconut flour. Can I use all purpose flour?
Maya | Wholesome Yum
0Hi Savanna, I haven’t tried this with all-purpose flour as it would lose many of its advantages for me (low carb and gluten-free). Nutritional differences aside, coconut flour is far more absorbent than all-purpose flour, so you’d definitely need a different amount if trying to make that substitution. I’d recommend trying about 3/4 cup if you want to use all-purpose flour.
Arla
0The Greek yogurt substitution ended up being so good!
Arla
0This sounds delicious! Can I sub full-fat Greek yogurt or butter for the cream cheese?
Maya | Wholesome Yum
0Thank you, Arla! I haven’t tried Greek yogurt, it sounds like it might work. I don’t think butter would work as well. Let me know how it goes if you try a substitution.
Surge
0Hello, trying the recipe out right now actually. The 5g carbs is net carbs factored in with the fiber for the entire pizza?
Maya | Wholesome Yum
0Hi Surge, The net carbs (below the nutrition label) has the fiber subtracted; the carbs count in the nutrition label itself does not. There are 5g total carbs and 2g net carbs per slice.
Tenishia
0Thanks for the recipe. I was wondering if I don’t have enough mozzerella, can I use colby jack to make up the difference?
Maya | Wholesome Yum
0Hi Tenishia, Yes, you can! Mozzarella produces the mildest flavor, so the crust will taste a little more cheesy with a different cheese, but it will still work.
Teri Dianna Wright
0Hi, I’m a little confused. Is this a large pizza or an individual pizza? My friend told me that it’s a little individual pizza. I went to Walmart and saw that this pizza as a whole has 94 fat grams, 81 protein grams, 22 carbs. An individual Totino’s pizza from Walmart has 72g fat, 24g protein and 74g carbs. While it’s saving on the carbs, that’s a whole lot of fat and protein. If it’s a little pizza, that would take up almost an entire day’s worth of macros. Sorry, I’m just so confused.
Maya | Wholesome Yum
0Hi Teri, It’s a medium-large sized pizza. I’m not sure what you’re asking regarding the macros – this pizza is a homemade recipe, it’s not sold at Walmart. The nutrition info is listed below the recipe card – it’s 7g fat, 2g net carbs, and 9g protein per slice, so can definitely fit easily in a low carb diet (or any diet, for that matter) even if you have a couple slices. And, many people say it’s more filling than regular pizza, so they often have less. I hope that helps!
Dianna
0I made this recipe for the first time. I baked it on a 12-inch Pampered Chef round baking stone. The amount of dough was perfect for that size pan.
Jack
0The wife and I needed to eat low carb. I thought no more pizza. Then the wife came home with recipe. It’s yummy!!
Maya | Wholesome Yum
0Thank you, Jack!
Amy
0Do you think this can be made with a hard aged cheese? I cannot eat soft cheese like mozzarella.
Maya | Wholesome Yum
0Hi Amy, I haven’t tried it with a hard aged cheese. It sounds like it would work okay, but the dough might be harder to work with/incorporate, and you’ll have a stronger cheese flavor in the crust than you would with a mild cheese like mozzarella. You’ll also need to heat the cheese for longer for it to melt, and possibly work more quickly since it will be a lot firmer as it hardens. I’d definitely try it anyway if mozzarella isn’t an option, though. Let me know how it turns out if you try it!
Beth Tomasovic
0Just made this recipe tonight. OMGosh! It’s so good! I’m going to make smaller round one for sandwiches. Thanks for this great recipe!
Maya | Wholesome Yum
0Thank you, Beth! Great idea to use smaller rounds for sandwiches!
Melissa
0For the 1 1/2 cups of cheese, can I take 12 oz of cheese using my kitchen scale, and shred it? Or would that be too much?
Maya | Wholesome Yum
0Hi Melissa, 1 1/2 cups of shredded mozzarella is about 6 ounces. So you can use a 6 oz mozzarella block using your scale and then shred that. Hope that helps!
Melissa
0Well, I think I made two mistakes! I used 12 oz of cheese and I asked Siri how many ounces 1/3 of a cup of coconut flour was and she said 2.67 oz.
The crust was a good consistency though I just feel my body isn’t going to like all that cheese I just ate.
Maya | Wholesome Yum
0I’m glad that at least it turned out well!
Kay
0I’ve made this a few times now and the first few times I used about 250g of cheese and it tasted really coconut flour-y. I made it again tonight and used 500g of cheese and 113g of coconut flour and tastes amazing.
Maya | Wholesome Yum
0Thank you for sharing, Kay!
Josh Jolly
0This is my second time making this and the dough always sticks to the parchment paper. Any ideas?
I love the pizza btw. Made it twice in two days.
Maya | Wholesome Yum
0Hi Josh, I’m not really sure – I’ve never had the dough stick to the parchment paper. Do you mean before or after baking? The dough is a little sticky when you start working with it, but should get less sticky once it’s mixed well enough and cools down a bit. I haven’t had the crust stick after baking.
I’ve seen some online reviews for parchment paper complaining about sticking, so it’s possible that it’s the brand you’re using? I use these parchment paper sheets in the large size. They are easier to use than a roll since they lay flat better. I just cut them in a circle for the pizza pan when making pizza, and have never had issues with sticking.
J
0Use coconut flour dusting to control sticking.
Jo
0Hi, just wanted to let you know. . . . this recipe calls for coconut flour. . . which is, in fact, a nut and classified as a tree nut. You might want to take ”nut-free” out of the title for people who have nut allergies. It would be the same with almond flour. I don’t have a nut allergy, so I am definitely going to try this!! Thanks for the recipe!
Maya | Wholesome Yum
0Hi Jo,
Coconuts are not technically nuts, they are in the fruit family. Although there are rare cases of coconut allergies, they are not related to tree nut allergies. Most people that are allergic to tree nuts do not get an allergic reaction to coconut. I definitely recommend that people follow their doctor’s advice when it comes to allergens, but this recipe is in fact nut-free and any coconut allergy would be separate from a tree nut allergy. There are a couple of sources on the topic here and here.
I hope you enjoy the recipe!
Melissa Hernandez
0Can u make crust ahead of time and refrigerate or freeze?
Maya | Wholesome Yum
0Hi Melissa, Yes, you can! I’ve done it both ways.
Hillary
0How long do they last in fridge? Anyone every freeze them? I would like to make several ahead for convenience sake. Thanks!
Maya | Wholesome Yum
0Hi Hillary, It’s been fine for me for a couple of days in the fridge. Yes, you can freeze it as well.
Erica Baffuto
0Making this tonight but would this come out the same if I didn’t “beat” the eggs? I don’t have a mixer?
Maya | Wholesome Yum
0Hi Erica, No need to use a mixer to beat the eggs. The recipe is referring to just whisking them with a fork to mix the yolk/white and make them frothy, before adding to the dough.
Sharon
0I burned my microwave. Any idea how to melt it?
Maya | Wholesome Yum
0Hi Sharon, Yes, you can use a double boiler. I added instructions to the recipe card.
Erin Leiser
0Would it be possible to make this without a microwave? We don’t have one, but this sounds super yummy!
Maya | Wholesome Yum
0Hi Erin, Yes, you can make it without a microwave – just use a double boiler to melt the cheese and cream cheese together instead of the microwave. (Boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan.) The idea is to melt the cheese without burning it, stirring frequently. Otherwise you can follow the same steps as the recipe card. Hope that helps!
Mindy
0I just made the crust and it is wonderful!!! My husband and kids love it too
Maya | Wholesome Yum
0Thank you, Mindy! Always great when something is a hit for the whole family.
Lourdes
0Thanks for the recipe! Do you think using almond flour would suffice?
Maya | Wholesome Yum
0Hi Lourdes, Yes, you can use almond flour instead of coconut flour. You’d want to use 3/4 cup and reduce the 2 eggs to one instead.
Michael - Love Low Carbs
0Being a pizza lover, this is a great recipe for helping me to stay on track with my low carb lifestyle.
Thanks!
Maya | Wholesome Yum
0Thank you, Michael! I’m always happy to hear when my recipes are helping people stay on track!
Sue Leigh
0I made a mistake and put in 3 tablespoons of cream cheese, the upside being I didn’t have to knead it, poured it onto the baking sheet and it came out beautifully and very yummy
Maya | Wholesome Yum
0Hi Sue, I’m glad it worked out for you! It’s a pretty forgiving recipe even if the ratios are a little off. 🙂
Deb
0I followed the recipe exactly and it turned out great! I like a very crispy crust, so I heated up some coconut oil in a frying pan and fried my slices for 30-60 seconds. Perfect. Thanks for this recipe and all the effort you put into coming up with great recipes.
bonnie
0Hi, do you mean you fried it after baking the crust or instead of baking?
Cheryl
0Deb, how much coconut oil did you use??? Thank You…
Maya | Wholesome Yum
0You’re welcome! Thanks for the idea for how to make the crust extra crispy.
Helene Dsouza
0I love pizza, that crust looks amazing. Wish I had pizza right now!