Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Pizza Recipe
- What Is Fathead Dough?
- Ingredients & Substitutions
- How To Make Keto Pizza
- Tips For The Best Keto Pizza
- What Kind of Sauce To Use For Keto Pizza?
- Topping Ideas For Fathead Pizza Crust
- Keto Pizza Nutrition
- Storage Instructions
- More Fathead Dough Recipes
- Tools To Make Keto Pizza Dough
- Keto Pizza (Best Low Carb Crust!) Recipe card
- Recipe Reviews
This 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 (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.
Ingredients
Tap underlined ingredients to see where to get them.
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.
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.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,458 Comments
Roxie Fiste
0Made this fathead pizza using Kite cream cheese (almond-based), almond flour, Daiya mozzarella shreds, and an egg replacer – it was so delicious my family leaves no pieces behind! It’s now my go to recipe for low carb pizza! We have lots of food allergies and intolerances so this pizza, with some added yummy herbs and spices, it the best we’ve had in many years!
Thank you for this recipe, Maya!
Elizabeth Pinder
0I made the almond flour version, and it is fantastic. Chewy, filling, and my husband likes it too. Easy to make. I use pizza sauce and pepperoni. Keeps well in the fridge for a few days, if you can keep it around that long. I find 1/4 of the pizza is enough for me, as it is really filling.
Natasha Cox
0My family loves this pizza. We do all kinds of toppings. Bacon, pepperoni, and olives are favorites. We had to use the low fat shredded mozzarella because grocery stores only sell low fat. I think the crust comes out better with the full fat, not as dry. We can get full fat cheese and (relatively) low carb marinara at Trader Joe’s. We used our cast iron pan and it worked great! Def will be keeping this recipe in our weekly menu rotation! Thanks for writing this, Maya! Let us know what your thoughts are on full fat vs low fat mozzarella.
Geeta
0Can you freeze these to use later into mini pizza’s?
Wholesome Yum M
0Hi Geeta, Yes. Par bake the crust first so it holds it’s shape. Then it can be frozen for later use.
Christine Balas
0I can’t do dairy. Can I substitute a dairy free mozzarella imposter and a dairy free cream cheese?
Wholesome Yum M
0Hi Christine, Yes, that should work just fine!
Darren
0Can you use a stand mixer with a dough hook instead of a food processor
Wholesome Yum M
0Hi Darren, I don’t believe the dough hook will incorporate the ingredients well enough on its own. The regular paddle will probably be the best tool for this job. A stand mixer will probably take longer than a food processor, but you should still be able to get similar results.
Aimee Aristotelous
0Do you put the sauce, cheese, and toppings on before baking, or do you bake the crust first and then put toppings and bake again? Thanks!
Wholesome Yum M
0Hi Aimee, Bake the crust first, then add toppings and place back in the oven to finish. Enjoy!
Mileidys Campuzano
0I made several doughs at home for a hungry family even the ones not on KETO really enjoyed this recipe. I prefered the taste of the Almond flour version and so did the rest of the family . I made both kinds to see which one was tastiest.
Thank you!
Jeannie Watts
0My trick when it’s sticky is to roll it between two pieces of parchment paper or saran wrap, then I removed the top paper place the pizza tray over it, flip it and remove the last piece of paper. My son loves this pizza!!
Cynthia W.
0Thank you so much for a great pizza crust! Even my picky husband liked it better than the pizza dough packets with yeast. I used my food processor as recommended and used plastic wrap to cover the dough while rolling in the pizza pan. No problem sticking. I used mini pepperonis and mushrooms for my first pizza. Looking forward to experimenting with new toppings.
Charlotte
0About to try this tonight. If I get the cross pretty then, how many inches across is this? Can I make two personal pizzas or is this one personal pizza?
Wholesome Yum M
0Hi Charlotte, It really depends on how thick you like your crust. This pizza is roughly 12 – 14.”
Tracye
0I tried this for the first time and the dough was really sticky but manageable. However after the crust was cooked, it stuck to the wax paper and I could not get it off. Crust was completely destroyed. I tried again with the same result. Was I supposed to nonstick spray the paper or something?
Wholesome Yum M
0Hi Tracye, The problem is the wax paper. Wax paper is covered in a wax that will melt onto anything you bake in the oven, it is intended for cold storage purposes only. Parchment paper is coated with a non-stick layer, which is suited for hot or baking applications.
Natasha
0All I can find is the part skim low moisture shredded mozzarella. I wanted full fat but three different stores didn’t have it. Will part skim low fat work?
Wholesome Yum M
0Hi Natasha, Yes, part-skim will work fine.
Melanie Medrano
0I made the almond flour version but even after cooling in the fridge for some time it was still very sticky and barely like dough. When you measure the flour is it supposed to be loose or packed? I didn’t pack it. I rolled it up as best I could & put in the fridge overnight. Can I still salvage it? I really wanna try the pizza but I’m a rookie at all bread making.
Wholesome Yum M
0Hi Melanie, Did you use 3/4 cup of almond flour? There isn’t any need to pack it into the cup, just scoop, level, and pour into the bowl. Did you use fresh or low moisture mozzarella? The recipe will not work with fresh.
Melanie Medrano
0Hi, I used low-moisture mozzarella. I tried again and it came out better when I packed the flour. It’s still sticky but manageable (even after cooling in the fridge). Maybe I’m putting too much cream cheese? Thanks for your help!
Wholesome Yum M
0Hi Melanie, Yes, you may want to double-check on the amount of cream cheese. Not much is called for, only 2 Tablespoons.
Brandi K Akina
0For almond flour use 3/4 cup?
Wholesome Yum M
0Hi Brandi, Yes, 3/4 cup of almond flour is correct.
Christine
0This recipe is so easy and fantastic! It happens to be ingredients I have around all the time so we can whip it up. We love to add Arugula or Spinach.
Carri
0I made the fathead pizza dough for dinner tonight. I had HIGH hopes. I was disappointed. I thought it was going to be close to the real thing but it wasn’t. But I will say, it was better than cauliflower pizza crust! I’m a home cook. Married and cooking for 40 years now. I’ve made regular pizza off and on through the years and honestly, making good pizza is hard to crack. There must be a secret to it that I haven’t discovered! So to think I will find fake dough pizza and that it will taste like a good pizza must be a pipe dream. I will say, the dough came together easily and fast. I marveled at how dough-like rolling out the crust was. Is there just a coconut flour pizza dough crust recipe? How about making a pizza on a Chaffle!? P.S. I just discovered chaffles last night. I bought the Dash waffle maker!
Wholesome Yum M
0Hi Carri, I’m sorry this recipe didn’t turn out as expected. Many people love fathead dough, but it all depends on your personal tastes and what kind of crust you prefer. You can absolutely make pizza on a chaffle! They are a lot of fun for creating personal-sized pizzas. Here is the chaffles recipe.
Eme
0I had to shift the recipe a little bit before I really enjoyed it. I use fine ground almond flour (Almost looks bleached but it’s not) with two eggs in stead of one, added garlic butter flavorings, slightly over cooked it watching carefully. Then added the sauce, cheese and toppings. Found it harder to find the right ratio of all the toppings to sauce and cheese. Lol. Hope you’ll try it again
Donna
0I have tried both versions of this crust, and prefer the coconut flour better than the almond. The almond flour makes it a bit gritty, and its taste is more noticeable. This was a great option to get rid of the urge for pizza!
Kristin
0I’m planning to make this tonight and have a couple questions:
-How many inches across is this pizza?
-How much marinara sauce do you use per pie?
-How much cheese (by weight or volume) do you use to top the pizza?
Thanks!
Wholesome Yum M
0Hi Kristen, This crust is approximately 12 – 14″ across depending on how thin you want it. The recipe is for the crust only, so you will have to determine the rest to fit your macros.
Julie Novak
0This recipe is amazing! Thanks for sharing
Joyce
0I am new to Keto and wanted something different today and came across this I tried it and and love it. I am not much of a cook so this was easy and perfect for me. Taste good too!
Chantel
0First time making it… so ok look. While I was making the dough I was verrrrry suspicious I was doing this wrong. It just seemed really stringy and cheesy and not doughy. Then I baked it (WRONG CAUSE I PUT THE TOPPINGS ON FIRST BAKE) but it came out DELICIOUS!!! Thank you so much ❤️
Amaya
0Oh my gosh I’m so sorry but this crust was AWFUL!!!! Couldn’t even eat it!! Man I was so disappointed!
Wholesome Yum M
0Hi Amaya, I am sorry this pizza crust didn’t suit your tastes. I have several others that you may prefer, including a Zucchini Pizza Crust and a Chicken Pizza Crust. I hope you find one that works for you!
Vickie
0Hi there. Loved the recipe but I found it hard too hard to follow. There’s so much dialogue it’s hard to actually find the recipe. I had the whole pizza together and ready for the oven and didn’t see til right at the very end that I was supposed to cook the dough 10 minutes before adding the toppings
Wholesome Yum M
0Hi Vickie, I am sorry you found the recipe difficult to follow. If you would prefer to skip the blog post and go straight to the recipe, you can use the button under the blog post title called “Jump to Recipe.” This will bring you directly to the recipe card with the full instructions. I hope this helps.
Dianna
0I’m a Pampered Chef consultant and am preparing for a Keto Cooking Show for one of my hosts. I needed a pizza recipe and fond this one. I made the coconut flour version. Super easy and “performed” just like the recipe said. (I did 30-30-30 seconds in the microwave). I rolled it on a 12″ baking stone, with parchment paper on the bottom and one on top. No issues whatsoever. For keto-friendly, this is a great go-to recipe for pizza. I’m going to tweak the baking process a bit to attempt a crisper crust (i.e., do the pre-bake on the parchment paper, then remove the parchment, oil the stone and place the crust on top, do the toppings and bake again for 10 minutes, bottom shelf in oven).
I can imagine how much testing and experimenting it takes to create a new recipe like this. Nice job — and thanks for doing the hard work for us!
Andee
0I had the almond flour version of the pizza crust last night and it really tasted like regular thin crust pizza!! I was a little worried because the edges of the pizza crust got very dark, but it didn’t taste burnt at all. The whole thing was super delicious and I highly recommend this recipe if you’re craving pizza!
Karen
0Need instructions or advice to melt cheese without a microwave. Said it was in the notes. But couldn’t find them.
Wholesome Yum M
0Hi Karen, The note is the third bullet down in the NOTES section. I’ll post it for you here: If you don’t want to use the microwave, use a double boiler to melt the cheese and cream cheese together instead. Boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.
Anna
0I like the recipe but I haven’t made it yet. Can’t wait to try it.
Casey
0I made it with almond flour and used a food processor, parchment paper on a pizza pan, and a rolling pin with parchment paper and it turned out very nice. If you didn’t know it was low-carb, it could have been a whole-wheat crust. It’s filling as is the usual case with almond flour so you don’t have to eat as much for a meal. I’m going to try spreading it with a garlic butter next time to add more fullness to the flavor. Thank you for sharing this recipe!
Rich Bloomfield
0First of all very sticky even with oiled hands. But it is AMAZING!AMAZING!AMAZING! I am on day 5 of being keto and this helped a lot. Thanks so much for the recipe and pointers. I made it with Almond flour. I was very surprised to say the least so again thank you!
Richard Bloomfield
0I should add I used a pizza pan with parchment paper for cooking and it worked great.
Rhonda
0I loved this so much !!!
Dorothy Mathews
0This was my first attempt at making Fathead Pizza Dough. I used the Almond flour recipe. I followed the directions, used my hands to knead and let it rest about ten mins.
I had trouble with the crust sticking to the pizza stone I used (Pampered Chef/well seasoned). I sprinkled parmesan cheese on the stone to try to help it not to stick. I spread the dough to about 1/4″-3/8″ thick and docked it with a fork. Baked at 425°F for 10-12 min. Added toppings, and baked again for about 12-14 mins.
The taste was fantastic. The texture was better than I’d dare hope for. Very satisfying! Even my “Non-Keto” husband loved the taste!
(Except for the fact that it stuck to the stone).
Wholesome Yum M
0Hi Dorothy, I’m so glad you enjoyed the pizza crust! Even with a pizza stone, I suggest using parchment paper to prevent the crust from sticking. You will still get the textural benefits from using a stone, but it will be protected by the parchment lining. Enjoy!
Michelle
0I made this last night for dinner…Taste great and very easy…my only problem was the crust stuck to the parchment paper, so my slices ended up kind of a mess since I had to try and peel the paper off…any tricks to keep it from sticking? We are a pizza eating family so will make this regularly, once I figure out how to get the parchment paper off the crust;)
Wholesome Yum M
0Hi Michelle, I’m so glad you enjoyed the recipe! First thing to check for with parchment is if it’s single or double-sided. If it’s double-sided and sticking, then you may want to give it a light spray with cooking oil before stretching your dough out on it.
Joni
0This is fantastic!!!! Thumbs up from ALL the family members (2x 4 year olds, a 1 year old, my non keto hubby and myself)!! I just cook it for less time. It’s perfect!! Parchment paper is what makes this recipe successful. Prevents it from sticking to the pizza pan and helps me to push it into the pizza shape. This is my ONLY go to pizza recipe. 🙂
Katie
0I attempted this twice . The first time the dough looked amazing but I didn’t place a pan underneath it as I wanted a crispier crust and the entire thing just melted and fell through my oven racks . Second attempt, I used a pizza pan and the crust got to a nice golden brown color but was mushy. I cooked it for about 20 mins in oven and still didn’t harden …. please help! This crust tastes delicious just bad texture
Maya | Wholesome Yum
0Hi Katie, You need to pre-bake the crust on parchment paper, either on a pan or preferably, a pizza stone. I talked about this in the post and link to the stone I recommend. After the crust is pre-baked, you can put on toppings and bake directly on the rack to crisp up more, OR directly on the pizza stone.
Nadine
0Hi I liked the crust/pizza but it was very dry to eat, I needed a lot of water lol. Why would this be dry and what can I add to make it moist? Thanks
Wholesome Yum M
0Hi Nadine, The coconut flour is very absorbent. Be sure to use it right away so the mixture doesn’t get too thick. If you haven’t, be sure to check out the video to see the correct consistency of the pizza dough mixture.
Megan
0I loved this so much! Great flavor, great texture, great vehicle for pizza. I did add a pinch of oregano to the dough before baking, cause that’s what we do. Otherwise, I followed the recipe exactly. My kids loved “helping” make the dough come together.
Ellen Pruitt
0I got the cookbook and made the almond flour version of the fathead dough bread, but I could not find temp and time instructions amid all the instructions I read so I just had to wing it and I was disappointed that I couldn’t find this info. I looked at the breadstick recipe for guidance. I wish there was a recipe for a larger loaf then just doubling the recipe, because it does taste very good. Otherwise I have loved the cookbook!
Wholesome Yum M
0Hi Ellen, The fathead dough guide at the front of the book is a full tutorial on how to make that dough. Baking fathead dough will vary depending on what you are using it for. The book includes, bagels, tortillas, and gnocchi so each of those will have different cook/bake times which you can find in the actual recipes further back in the book. I hope this helps!
rhonda
0hi, I just made it and it was very easy to make although my crust is not crunchy I had to eat with a fork.
Ashley
0I made this last night with the suggested 3/4 cup of almond flour and one egg and it was Amazing! The texture was very good and so was the flavor. It cooked perfectly as well.
I added a little melted butter and garlic powder to the dough before seasoning to give it extra flavor. I cooked it for 6 mins, poked out any bubbles and rebaked for 5 more mins. The edges were nice and crispy while the middle was a good texture.
Ana Is
0I have made several of your recipes and they are all amazing. Pizza is my all time favorite food, and something I just didn’t think I would like if I tried the keto version. But since I loved your cheesecake, I decided to try it, and man, I am so glad I did. This pizza is not only easy to make, it is delicious. I add Italian seasoning and garlic powder to the dough and as a topper and it is absolutely fantastic. Today is my second time making this and I have shared your recipe and websites with others who are also on a weight loss journey.
Thank you so much!❤
Evelyn
0Hi. Can I use fresh mozzarella instead of the low-moisture shredded mozzarella for the fathead pizza dough?
Wholesome Yum M
0Hi Evelyn, No, I’m sorry that won’t work. It needs to be from a low moisture mozzarella cheese block or pre-shredded.
Janet
0What is the recipe when using flaxseed meal?
Maya | Wholesome Yum
0Hi Janet, The flaxseed version is a subscriber exclusive in our free members area – just use the form in the post above (or in the top bar at the top of this page) to sign up to get it. 🙂
Sam
0It was delicious and so easy to make. I will definitely be making this for my family again!
Andrew Smith
0Too sticky. Doesn’t work.
Wholesome Yum M
0Hi Andrew, If your dough is too sticky, let it rest in the bowl for about 10 minutes or even better, chill in the fridge. The coconut flour is very hygroscopic and will make the dough more workable as it absorbs the moisture from the other ingredients. I have more tips on working with the dough in the post above.
Teri
0Made the fathead pizza, it was really good and easy to make. My husband even liked it.
I bought your book at Target about 3 weeks ago. I have really enjoyed making the recipes.
Thanks for the other recipes as well.
Shawn
0I’ve made it with both almond and coconut flour. I prefer almond flour. For me, the coconut flour comes out a bit sweet. Still dig it though!
CHERYL KENNEDY
0My hubby took the dough and spun it in the air old school and worked like a charm. Thank you for the recipe. It’s my first fathead pizza dough and it is so so yummy. It will be my go-to pizza dough forever.
Brenda Cloyd
0This was delicious. After I melted the cheeses together, I used a stand mixer with a paddle attachment. I used EVOO on my hands to press it out. For my second try, I added Italian seasoning and minced garlic. The dough was so good, i didn’t top it. I cut it into “cheese sticks” and dipped them into surgar free pizza sauce.
Rachel
0Made this with coconut flour, it looked so promising but it tasted disgusting, I had to throw most of my lovely looking pizza away. Coconut does not go with pizza! I might try again with almond flour but the coconut flour version is not good.
Maya | Wholesome Yum
0Hi Rachel, I can’t taste the coconut when I make it but everyone’s taste buds are different. I’ve seen some people prefer almond and some coconut, which is why I offer both options. Hope you get the chance to make it with almond flour to see if you prefer that.
Toni Reeves
0Hi Rachel,
I added parmesan cheese and crushed plain pork rinds to this recipe to mask the coconut taste. Try that as well. I am not a big coconut flour person either, but that’s all I have in the house right now.
Kat
0I can always taste the coconut in savory keto baking recipes like this (which I admit can make the whole thing taste a bit off), BUT I’ve found that it’s totally possible to neutralize it by adding some garlic powder and oregano/other Italian herbs to the recipe. I usually go with up to half a teaspoon (total).
Loreto
0Awesome! Even my husband who isn’t into keto loved it, thanks!
Cassidy B
0Omg, I just made this recipe it’s amazing. This tasted so much like the real deal pizza dough no weird flavor and super filling. I’ve shared this with everyone I know and they all say the same. Thanks for the amazing recipe.