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Free Printable: Low Carb & Keto Food List
Get It NowThis low carb keto pizza recipe has been the most popular keto dinner on Wholesome Yum since 2017 — and for good reason: Fathead pizza crust tastes just like regular pizza! I challenge you to notice that it’s gluten-free and keto. Even my kids love it. The fathead dough has that chewy quality that’s often so difficult to achieve with low carb baked goods.
There’s a long list of keto pizza recipes on my website — including cauliflower pizza crust, pizza bowls, chicken crust pizza, and pizza casserole, among others — but this fathead pizza is the best of them all.
Why You’ll Love This Keto Pizza Recipe
- The best keto pizza crust — tastes like real pizza!
- Chewy crust texture with crispy edges
- Easy to make
- Just 4 ingredients
- 2 grams net carbs per serving for the crust
- Low carb, gluten-free, and keto-friendly
What Is Fathead Dough?
This fathead pizza dough recipe is a gluten-free, low carb, and keto dough that is made with mozzarella, cream cheese, egg, and some type of low carb flour. The melted cheeses create a chewy texture that’s often hard to achieve in low carb baking.
The original recipe for fathead pizza comes from the Fathead movie, a 2009 documentary seeking to refute the lipid hypothesis. The lipid hypothesis is the claimed link between high cholesterol and heart disease, and the source of the “low fat” way of eating promoted in the Western world since the 1950s. Numerous studies have debunked the claim (this is a good scientific paper on the subject citing many sources).
Fathead pizza crust has become a staple for many on a keto diet. It’s super easy to make and the texture is very close to real pizza! I’m sharing my adaptation of the keto pizza recipe with almond flour and coconut flour versions included — and more ways to use fathead dough at the bottom of this post.
In fact, fathead dough has been so popular that I dedicated a whole section to it in my Easy Keto Cookbook. The book includes this keto pizza recipe, as well as tips and tricks and several other recipes using this amazing dough. Plus, it has 100 other easy keto recipes with a photo for every recipe, full macros, and tips.
After spending over a decade on low carb baking, I also developed my own Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour, to ensure a consistent result every time — I highly recommend using one of these for this recipe. These flours have the finest consistency and the right moisture level, which is super important for the optimal texture, not only in pizza but also in other keto baking recipes.
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb pizza crust, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Low Carb Flour – You can make the keto pizza crust with almond flour or coconut flour. After over 1000 reviews, I’ve found some people prefer one and some prefer the other. The only difference is the amount: Use 3/4 cup almond flour or 1/3 cup coconut flour. I highly recommend using Wholesome Yum Blanched Almond Flour or Wholesome Yum Coconut Flour, as these have the finest consistency and the right moisture level, for the best texture in your low carb pizza. If you can’t have either of these flours, you can use flaxseed meal or even lupin flour, in the same amount as the almond flour, though the taste and texture is slightly worse than the almond or coconut options.
- Eggs – These help the keto pizza dough stay together. Use one egg for the almond flour version or two eggs for the coconut flour version (because coconut flour absorbs more moisture). If you need an egg-free version, you can try an egg substitute such as a flax egg but I haven’t tested this recipe with any substitutions.
- Mozzarella Cheese – Shredded mozzarella is the star component of 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 and 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 has too much moisture. Other semi-hard cheeses are okay to use, but the texture is typically not as good as mozzarella and your crust will taste more cheesy, due to the stronger flavors in most other cheeses.
- Cream Cheese – Helps to make your keto friendly pizza crust less dense.
Low Carb Pizza Crust Variations
- Dairy-Free – I have not personally tried it, but many readers have told me they have had success using dairy-free shredded “cheese” and almond milk cream cheese. Keep in in mind the carbs in these products are typically higher than real cheeses.
- Nut-Free – Make the coconut flour version (coconuts are a fruit or drupal, not a nut). Alternatively, I mentioned options above for using flaxseed meal or lupin flour.
- Egg-Free – Flax eggs should work as an egg replacement, but the crust may be less sturdy.
- Seasonings – I like my crust plain, but you can add garlic powder and/or Italian seasoning if you like. I find that no additional salt is needed, since the cheeses are already salty, but you can add a pinch if you like.
- Baking Powder – For a more airy crust, add 1-2 teaspoons of baking powder.
- Xanthan Gum – For a chewier texture, add 1/4 to 1/2 teaspoon of xanthan gum to the dough.
How To Make Keto Pizza
This section shows how to make fathead dough for pizza, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet or pizza pan with parchment paper. (Or for best results, preheat a pizza stone in the oven and line a pizza peel with parchment paper for preparing the keto pizza crust.)
- Mix 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.
- Melt cheeses. In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave, 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.)
- 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.
- Form or roll out 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 (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 the keto pizza crust. If using a pizza stone, slide the parchment paper from the pizza peel to the stone in the oven. If using a pan, just place the pan in the oven. Bake, then poke more holes to pop any bubbles and bake again until slightly golden.
- Add toppings. Top the crust with sauce and toppings and return to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), until hot. If desired, place under the broiler to brown the cheese.
Tips For The Best Keto Pizza
- You can melt cheeses in the microwave or a double boiler. The microwave is the easiest option, but a double boiler is a good option if you prefer not to use a microwave. To do this, 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.
- Use a food processor if you have one. It’s fine to mix the fathead dough by hand, but a food processor 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.
- Reheat the dough slightly if needed. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Ensure a uniform dough. For the right texture, it’s important for the fathead pizza dough to be uniform — make sure there are no streaks. If you are kneading with your hands, it helps to squeeze the dough between your fingers repeatedly.
- Chill dough if it’s sticky. If your kitchen is warm or humid, the dough may be sticky when you first make it. Chilling in the fridge for 20-30 minutes can help make it more manageable.
- Use oiled hands to reduce sticking. If the dough is too sticky to work with, another trick is to coat your hands lightly with oil before forming into a ball.
- Use a pizza stone if you can. I recommend one for all my keto pizza recipes, because it improves the texture of the crust. You’ll want to pre-bake the crust on a sheet of parchment paper over the stone, then bake with toppings directly on the stone, without any parchment paper.
- Watch the oven time. The baking time for this keto pizza crust will vary depending on how thinly you roll (or spread) it out. 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.
- Don’t let it get too dark. The crust should be just slightly golden when you bake it the first time. If it’s too dark, the edges will burn after you add the toppings and bake again. I like my keto pizza crust 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.
What Kind of Sauce To Use For Keto Pizza?
Top your keto pizza crust with any of these low carb sauces:
- Keto Pizza Sauce – This one comes together in just a few minutes, with common pantry ingredients. It’s fine to buy store bought pizza sauce as well, but avoid any that have added sugar in the ingredients list.
- Marinara Sauce – Similar to pizza sauce, but it’s cooked and typically more chunky. I often buy organic marinara sauce with no sugar added, but try to make homemade keto marinara sauce when I have time.
- Alfredo Sauce – I’m a huge fan of white pizza, and white sauce is lower in carbs than tomato sauce.
- Sugar-Free BBQ Sauce – Barbecue chicken pizza is delicious! But, you have to use a sugar-free barbecue sauce to keep it keto.
- Pesto Sauce – This makes the fathead pizza taste more like a flatbread.
Topping Ideas For Fathead Pizza Crust
You can use almost any kind of toppings for fathead pizza! Most pizza toppings are naturally low carb, since they are mostly meat and veggies. Here are the most popular options:
- Meats – Pepperoni, sausage, Canadian bacon, ground beef, or even shredded chicken all work great. Since the keto pizza with toppings only cooks for a short time, make sure your meats are pre-cooked before adding them. Any other keto meats are also fine to use.
- Veggies – Try sauteed mushrooms, bell peppers, onions, olives, or sliced tomatoes (or even sun-dried tomatoes). Check the list of keto vegetables list for more ideas.
- Cheese – Shredded mozzarella is the classic choice, but other keto cheeses may work well depending on the sauce you use.
- Herbs – Fresh basil, chives, or parsley can make nice additions, depending on what toppings you use.
If you are looking for specific topping combinations to try, I have seven delicious combos in my cauliflower pizza post. Avoid toppings that are higher in sugar, such as pineapple.
Keto Pizza Nutrition
Fathead pizza crust nutrition content is very low in carbs, so it’s great for keto diets.
How Many Carbs In Fathead Pizza?
The nutrition info varies a little depending on which flour is used, but is pretty similar:
| Nutrition | Keto Pizza With Almond Flour | Keto Pizza With Coconut Flour |
|---|---|---|
| Calories | 144 | 117 |
| Fat | 12g | 8g |
| Total Carbs | 3g | 4g |
| Net Carbs | 2g | 2g |
| Protein | 8g | 7g |
For both versions, this is nutrition info above is per slice of crust (1/8 of the low carb pizza), without toppings. Toppings would be extra, depending on what you add.
This keto pizza crust may be 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.
Storage Instructions
Leftover keto pizza will keep in the fridge for up to 3-5 days.
Make Ahead Instructions:
There are three ways to prepare this fathead pizza recipe ahead of time:
- Make the ball of fathead pizza dough ahead. You can prepare the dough, cover it in plastic wrap, and store in the fridge for up to a week, until you are ready to use it.
- Bake the crust ahead. You can refrigerate it for up to a week. To make the pizza, just add toppings and bake for 10-15 minutes.
- Freeze the keto pizza dough. See options for that below!
Freezing Instructions:
Yes, you can freeze keto fathead pizza! There are two options:
- Make the dough, form a ball, wrap tightly in plastic, and freeze it. When you want to use it, let it thaw completely and then roll out as needed. You’ll have to bake the crust before adding toppings and baking again.
- Pre-bake the keto fathead pizza crust. I prefer this option for convenience — no thawing needed! Bake the crust as directed, wrap it, and store in the freezer. When you are ready to enjoy the pizza, simply add sauce and toppings to the frozen crust, and bake for about 20 minutes at 400 degrees, until hot. If you prefer, you can also top the pizza before freezing; just be sure you freeze right away so that the crust doesn’t get soggy.
More Fathead Dough Recipes
Fathead dough can be used for so many baked goods beyond pizza! Sometimes the dough is the same, and sometimes there are slight changes, such as adding baking powder or sweetener, omitting cream cheese, or changing the flours. Try these delicious recipes:
Tools To Make Keto Pizza Dough
- 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! I use this marble pin, because it has a good price, looks beautiful, and doesn’t heat up the dough, reducing stickiness.
- Pizza Stone + Pizza Peel – A pizza stone creates a crispier exterior to the crust and I highly recommend it! For a fathead pizza recipe, you’ll still want to use parchment paper on top, so it won’t stick, but you can finish the keto pizza on the stone without parchment paper after adding toppings. The pizza peel allows you to place the crust onto the stone and remove when it’s done.
Keto Pizza Recipe With Fathead Dough
Keto Pizza (Best Low Carb Crust!)
Fathead dough makes the BEST low carb keto pizza crust: Crispy, chewy, and ready in 20 minutes! Make it with almond flour or coconut flour.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Keto Pizza With Almond Flour:
Keto Pizza With Coconut Flour
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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. (Or 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 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 you prefer.)
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Melt 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.
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Form 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 (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: Pre-bake the crust as instructed above. Top with sauce and toppings and return 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 desired, place under the broiler for 1-2 minutes to brown the cheese.
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Recipe Notes
Serving size: 1 slice, or 1/8 of entire pizza
- Nutrition info is based on the keto pizza recipe with coconut flour, and does not include toppings. Macros for the almond flour version are very similar and can be found in the post above.
- Check the tips above on working with fathead pizza dough!
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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1,438 Comments
Chelsey
0WIN! This was fantastic. Super easy and my 5 year old asked for thirds. Thank you!!!
Maya | Wholesome Yum
0Thank you, Chelsey! I’m glad you both liked it!
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.
Maya | Wholesome Yum
0You’re welcome! Thanks for the idea for how to make the crust extra crispy.
Cheryl
0Deb, how much coconut oil did you use??? Thank You…
bonnie
0Hi, do you mean you fried it after baking the crust or instead of baking?
Helene Dsouza
0I love pizza, that crust looks amazing. Wish I had pizza right now!