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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?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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
Dawn
0Super good! Have made several times.
Maureen Wade
0Ermagahhhh so friggin dankkk bro get up on it!!! NOW!!!!!!
Robin
0I wonder how many point for weight watchers
Wholesome Yum M
0Hi Robin, I’m not sure. I am not familiar with how the WW points system works. Perhaps there’s an online calculator that can help you figure that out?
Jerry
0That was one of the worst pizzas I’ve ever tasted. Followed directions exactly, had high hopes when I pulled the crust from the oven because it smelled so good. One bite and knew something was wrong. Couldn’t finish a slice because it tasted so bad
Wholesome Yum M
0Hi Jerry, I’m you were disappointed with this recipe. It probably isn’t a good fit for you if you don’t like mozzarella or almond flour. If you like both of those things, then I suggest checking your ingredients to make sure everything is still fresh and within expiration.
Marija
0This dough with almond flower was everything but dough. It was a porridge. Something is wrong about this recipe 🙁
Wholesome Yum M
0Hi Marija, When the cheese is very hot, it is more loose or almost liquid feeling. It makes it easier to combine the rest of the ingredients. As the cheese starts to cool, it will form a more cohesive and manipulatable dough. I hope this helps.
Teresa Osterhoudt
0Thank you for this recipe it was easy and tasted great. I used almond flour and I am planning on making it again.
Traci Ennis
0Is the nutrition info of 117 calories for crust w almond flour or coconut flour, fat 13 gms ad, 8 gms c flour and total carbs. 3 af and 4 c flour? At beginning of directions it says 144 cal almond flour, 117 cal coconut flour. Later there is one nutritional value.
Thank you
Wholesome Yum M
0Hi Traci, The nutrition facts are based off of the recipe in the card, which uses coconut flour. I hope this helps.
Kitty
0I love this recipe!
Wholesome Yum A
0Just curious – I can’t have any Dairy (eggs are fine), would this recipe work using vegan cheese and cream cheese? ( like the Daiya brand)
Thanks for your help!
Wholesome Yum M
0Hi Amanda, I have not personally tested this, but many readers have reported vegan cheese working well in the recipe!
Anne Foti
0I made this substituting with 3/4 cup almond flour for the coconut flour and 1 egg intead of 2. It was Soo good. Hubby even liked it and he’s a pizza master.
Chris
0Wow. So I am on a keto cycling diet (down 65 lbs in 7 months) so usually I would just enjoy pizza once a month when I cycled out.
I took this recipe, cut the dough in half and put one in the fridge to save for later. Then rolled the other half into a 6-inch personal pizza (8 net carbs), cooked in about half the time, then added garlic powder, red pepper flakes, Victorian Trading Company’s marinara, mozzarella cheese, and pepperoni and popped it back in for about 5 minutes – it was delicious! I was skeptical and now I’m shocked! Pics below!
Awesome new recipe to add to my list! Thank You!
Illy
0Absolutely loved it and I honestly can’t believe I made pizza at home. All four of princesses at home approved it and always ask for more. Keep it up! Tomorrow I’m doing the taco dip.
Andrine
0How many slices of this pizza is normal to eat to get full? I felt like I could’ve eaten the whole pizza, but stopped halfway because of the potential high calorie intake.
Wholesome Yum M
0Hi Andrine, I can’t really answer this question for you. You needs will be individual and cannot really compare to anyone else’s. If you are counting macros, then I suggest doing the math to make sure you are under to net carb count.
Carole Temme
0Thank you can’t wait to get your newsletter.
Amy
0Good texture and resembles the real thing.
A couple of things :
Do NOT make w coconut flour. Gives a coconut after taste.
Grease the waxed paper or dough sticks.
I will definitely refrigerate next time.
Janine Dodd
0Terrible, this didn’t even form a dough. I chilled it and it was still like soup. Total fail.
Wholesome Yum M
0Hi Janine, Oh no! I’m sorry this recipe didn’t turn out as hoped. Did you use low moisture mozzarella? Fresh mozzarella won’t work in this recipe.
Mandy
0Amazing! Used the almond flour because that’s what I had and it was delicious! I was pleasantly surprised. Thanks for the recipe.
Michele
0Hello. I see all these awesome posts. But for some reason my almond flour isn’t incorporating into the mix evenly Not sure what I’m doing wrong? I’ve got the measurements down right. What consistency is the cheese when done melting? Maybe I need to go longer but don’t want to burn the cheese right?
Wholesome Yum M
0Hi Michele, Did you view the video for fathead dough? The cheese should be completely melted and will almost resemble a liquid when it’s ready to be mixed with the dry ingredients. If it is less than fully melted, the ingredients are very difficult to force together.
Angie Druley
0I made this tonight with almond flour. Hands down the best low carb crust I’ve made. I mixed the dough in my stand mixer with the paddle attachment and it worked perfectly. I poured olive oil on top of the dough and used a hand roller to roll it out with very little trouble. The edges of the crust are crispy and you can actually pick it up and eat it! Great recipe that I’m sure will become a staple in our home.
Cheryl
0Can I add something like garlic powder or parsley to the dough before cooking it? Just for more flavor.
Wholesome Yum M
0Hi Cheryl, Yes, that is fine. Enjoy!
Lynn
0It says serves – 8 slices. Is that 2 net carbs per slice?
Wholesome Yum M
0Hi Lynn, That’s correct, 2 net carbs per slice.
Patricia
0First time making pizza with fathead dough. Surprised at the ease that the dough rolled out. I started keto a few months ago and I am slowly learning that there is more that I can make and eat than bacon and eggs on keto. Even my husband liked it and he is NOT eating keto. Thank you for sharing!!! This excites me to the possibilities of a keto life .
Jo
0Just tried this recipe and LOVE it!!! Great flavor, easy to make…will be making this again soon!!!! Definitely worth making!!
Britani Esquibel
0Thank you so much for giving me and my husband our pizza back! Doing low carb and keto diets used to be such a challenge but with recipes like these available to the public, it makes excuses seem irrelevant! Now, there are no excuses! We love pizza and we have made this recipe time and time again and each time we try something different, from the very first try to now, love, love, love this recipe and will contuse to use this as a staple in our diets when the need arises!! Thank you SO much!
Maureen O'Connor
0Your recipes are AMAZING, Maya! Thank you SO MUCH for sharing them!!!
You are a GIFT to all of us!
I’d love to make your soft pretzels –but does it matter what kind of mozzarella I use?–would you
recommend using the part-skim mozzarella or the whole milk mozzarella? (I think I like the taste of the
whole milk mozzarella better but I’m not sure if it is harder to work with.)
Wholesome Yum M
0Hi Maureen, Either type of mozzarella works fine. The only notable difference is in the flavor, which is your preference.
Cherie
0I made this was so good and so simple
Maureen
0We love this Pizza with sauce, cheese and pepperoni. I used Bob Mill’s Red Mill Super-Fine Natural Almond Flour. It was a little sticky to roll so I just sprayed Avocado Oil on my fingers and spread it with my hands. It came out amazing.
Rodd
0wondering what you use on the rolling pin? As with most baked goods they stick to the rolling pin unless you use flour.And if you use flour do you use the same type as you use in the dough?
Wholesome Yum M
0Hi Rodd, I find that if I dampen my rolling pin with water (not soak it, but quickly run it under the tap and then wipe off the excess) it prevents sticking.
Raven
0I rolled mine out between two pieces of parchment paper and it worked beautifully!
Dianna
0Love having the 2 options of flour. I was out of almond flour so I used the coconut version. Both were amazing.
Donnie
0Just made this coconut flour pizza crust my pizza was terrific. Thanks for this.
Paula
0I really liked the fathead dough and will be using it more for things like breadsticks or rolls. However, as a pizza crust it didn’t make it for me. The dough has a pronounced cheese taste (not a bad thing!) but the layering of a cheese-tasting crust plus a cheese on the pizza was too much for me. And I eat a LOT of cheese!
Loretta Spann
0Thank you so much! I’ve made this recipe two times and it’s delicious. The first time with coconut flour and mixing by hand. My husband and I really liked it but the next time I used a mixture of coconut flour, flaxseed meal and almond flour. I combined it in my Vita Mix then heated it slowly until smooth. We liked this one a little better! Both recipes are great and so quickly made! I did the last one after church last night as a quick meal! Thank you again! I enjoy using many of your delicious recipes!!!
Abyar Aejaz
0AMAZING!! I made it with the almond flour recipe and it was perfect! Recipe is flawless. I have never made pizza from scratch and this orally fulfilled my pizza cravings since I started keto a month ago! Will pre-bake and freeze mini pizzas for convenience next time. Thank you so much!! ❤️
Kristi
0This is definitely my favorite crust to use for homemade pizza! My husband and I love it. We’re going to make some tonight for our NYE celebrations and can’t wait to wow my MIL with our pizza skillz. Going to try the flax version, I think — we picked up a bag at Costco and I love me some omega 3s!
Marge
0Can I freeze the fathead pizza crust? Or do you have any pizza crust recipes that I can freeze?
Wholesome Yum M
0Hi Marge, Yes, you can freeze a fathead crust. The instructions are in the post above.
Skywalker
0I’m new to Keto and am trying to get used to “no bread”. I wanted to try a pizza and came across this recipe – I am stunned by how good it is. I would make this even off the Keto plan! Kudos to you for your recipe and for sharing it with us!
Mary
0This crust was enjoyed by my family, I was pleased with the texture and taste. I was out of mozzarella, so I substituted sharp cheddar. I also had to add 3/4 cup coconut flour to get the dough to knead and roll out. Thank you for this recipe.
EllaMinnowPea
0Made this tonight — 12/15/19 — and it came out great. Super crispy and golden brown. Will make again! Thank you for the quick and easy recipe!
Nicole Kyler
0This was my 1st attempt at making pizza crust……IT WAS AMAZING!!!! I used coconut flour…..DELICIOUS!!! I’m going to pick up a pizza stone and keep at it! Thank you soooooooo much for this recipe, it has given me life.
Kari Lidbeck
0Wow! We are fairly new or Keto and had a craving for pizza. This is better than regular pizza! Thank you for sharing your great recipe. It’s easy and it has a perfectly chewy yet tender texture.
Dani
0YUMMY!! This recipe is super easy and delicious. We could not tell the difference and actually liked it better than a flour pizza dough. This is a favorite and a keeper. Thank you!!
Carla
0I loved this recipe! I made the almond flour version. The dough came together easily and I used my hands to knead it, let it rest for about 10 minutes in a ball, then I put it between the greased parchment paper and rolled it out to fit my pizza pan. I don’t have a pizza stone so my crust wasn’t super crisp but it was still delicious, even my hubby who really isn’t on low carb liked this pizza. I plan to buy a pizza stone and make this again and again! Thanks for all your great recipes!
Hayley Wood
0I made this last night to go along with non-keto pizza for my kiddos. My kids actually preferred my keto pizza over the one we made for them! Super easy and quick to make!
Linda slasberg
0When you say shred the cheese do you actually mean grate it? I’m a little confused about that, I don’t have a shredder!
Wholesome Yum M
0Hi Linda, Yes, grated cheese. Thanks for clarifying!
Jonni
0This pizza dough was amazing for us. I made it two nights in a row for dinner! I didn’t have mozzarella on hand and used the Mexican three-cheese shreds that we had on hand. Sooooooo Goooood!!
I buttered my hands and flattened it out on my pizza pan with no problems.
Question, what else do you do with this dough? I was almost thinking of rolling it out and cutting it into crackers. We liked it that much!
Wholesome Yum M
0Hi Jonni, Yes you can absolutely roll out the dough and cut them into crackers! It makes great hand pies too 😉
Lauren
0I had a problem with my dough sticking to parchment paper, tin foil and even a nonstick pan… I went through two batches and got the same result. Any tips to help it not stick?
Maya | Wholesome Yum
0Hi Lauren, Yes, I have lots of tips in the post. The biggest one would be to chill the dough if it’s too sticky but check the post above for more tips.
Sheri Snow
0i put off trying this recipe for weeks because I expected it to be difficult and time consuming. I tried it today and have to say: WOW! it is a snap to make and was a standing ovation at dinner time. the crust hold up! I am so impressed. and the taste is so similar to regular pizza that we can do this over and over without feeling deprived. Thanks!
David
0This was great. Really excited to have found your site.
One note for those of us newer to baking. Wax paper is not the same as parchment paper. I made this with wax paper and it stuck to the bottom of the crust. Ended up carefully removing it and saved dinner but it did take off the bottom layer.
I also saw the note in the comments about using a pizza stone to get it crisp. I’ll be trying that next time.
Julie White
0Ive just completed my first week on keto and this is by far the best food Ive had all week! Thank you so much for this recipe, the most delicious pizza in my entire life. I used the almond flour recipe, didnt change a thing and absolutely stuffed with 2 slices 🙂
Audra Boyd
0I’m sorry, maybe I’m missing something, but HOW do you roll out the dough?! I used the Almond flour variety…and it was a BIG STICKY MESS!!! I would’ve rolled it out, but EVERY other recipe for dough (non-Keto) uses FLOUR to prevent the stick. So I’m at a complete LOSS what to do here, do I add CARBS to make it stick less?! I probably lost 1/4 of the recipe by washing my hands. Really frustrated!!
Maya | Wholesome Yum
0Hi Audra, Sorry you had issues with sticking. It will vary depending on the temperature in your kitchen. I covered this in the post above the recipe card, but essentially the two easiest things you can do to reduce sticking are oiling your hands and chilling the dough in the fridge before working with it. I have a more detailed guide to fathead dough in my cookbook.