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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
Shannon
0Can the dough be made with vegan “cheese”?
Wholesome Yum M
0Hi Shannon, Yes, other readers have commented on having success with vegan cheese in this recipe. Enjoy!
Happy
0Guess I’ll have to be the fella who asks – how do I make this without eggs please ?
Wholesome Yum M
0Hi Happy, This recipe will work with a flax egg, the texture is just a bit different. Enjoy!
Lynzii
0Made this for the better half as we work through Keto. Super easy and yummy. Really great for a quick dinner too.
Suggestions on good topping would be awesome. We loved it.
Wholesome Yum M
0Hi Lynzii, Pepperoni, sausage, non-starchy vegetables, and olives are all great options. Just make sure the toppings you are using are sugar-free with clean ingredients.
VSO
0My Keto Man in the house absolutely loves this Pizza crust. Says its almost better than regular wheat flour crusts. I followed the Almond Flour recipe. I did roll it on parchment paper, which worked awesome, no sticking. I made two pizzas since, rolling at 1/4″ thickness only made about a 10-11″crust. Topped with chopped veggies, Bacon Crumbles and small chopped Pepperoni. Definitely will be making for a occasional treat for the Keto Man in the house… Thanks for all the easy, delicious recipes you share…
Madeleine
0I am 15 and I managed to make 3 pizzas for my whole family one night with no parental supervision. They turned out great and the directions were easy to follow! Thank you so much for posting this recipe!!
digeda
0Keto pizza looks amazing, making it tonight with my husband, excited!!! What kind of sauce is used?
Wholesome Yum M
0Hi Digeda, I always buy a sugar-free marinara sauce. Be sure to read the labels!
mike montes
0I made the almond flour recipe using the exact measurements. Wife loves pizza it came out perfect. Thanks for making me a hero. Simple and great.
Echele C Fleming
0My go-to for comfort food. soooo good
Jerry Van
0Dough was easy to need with oiled hands. I made the crust a little too thick but was nice and soft which I prefer over a crisp crust. I could taste the coconut flavour which was a slight negative for me but might go great with an Hawaiian pizza. Five stars!
Mary
0Hi can I use a mixer instead of a food processor? and I could not find the video thanks
Wholesome Yum M
0Hi Mary, A stand mixer can do the job. I recommend using the paddle attachment. The video is located in the recipe card. If you can’t see it, make sure you are not viewing the website in ‘Reader Mode.’ This can be verified in your internet browser settings.
Melissa
0Hello. Pizzas come in all sizes so therefore slices are different sizes too. I need to compare nutrition info but its impossible since you dont indicate what size this dough makes or how many oz in 1 slice that is 1/8th of the pizza. Does this make a personal size pizza, like 6-8 “, or is it bigger like a 12” you might order from a restaurant??
Wholesome Yum M
0Hi Melissa, It really depends on how thick you like your crust. This pizza can be rolled out to roughly 12 – 14.”
Douglas
0I tried this recipe. I made it the other day with the coconut flower and my sister helped and it felt like regular dough. Pizza was good, but I wanted to try it with almond flower. But it was just a goopy mess that wouldn’t form into a dough. I followed the recipe but I’m not sure what I did wrong. I got mad and almost threw it away cause I was frustrated, but I put it aside into a bowl to try again tomorrow. How can I rescue it and get it away from a goopy mess and more into a dough?
Wholesome Yum M
0Hi Douglas, Did you increase the amount of flour when using almond flour? The recipe changes when switching from coconut to almond. The recipe is located in the post, but for an almond flour crust, use 3/4 cup almond flour and only 1 egg. I hope this helps!
Zack M Pledger
0Thank you for this recipe. I was pleasantly surprised at the flavor and consistency of the pizza dough. It is so much better than cauliflower crust.
Michelle
0I’ve made this several times now with both coconut and almond flour. It’s easy and delicious! Husband LOVES it. I used pre-shredded “pizza cheese” from Costco (combo of parmesan, provolone and mozzarella) along with the cream cheese – works great. I’ve started adding a bit of brewers yeast (for flavor) garlic powder and Italian seasoning to the dough which is also delicious.
Edward
0How much brewers yeast are using? Thanks
Carolina Bejarano
0I think what she means was if we add the toppings and cheese after the first time we pull the dough out of the oven.
is this correct?
place the dough inside oven
take it out and do more holes and place it back in ( with or without condiments)???
i think this was her question and mine as well. Do we pull it out for the 2nd time then add condiments?
Wholesome Yum M
0Hi Carolina, Check the dough during the parbaking process to pop any bubbles that may form. Then remove from the oven and top with your desired toppings. Return your pizza to the oven until cheese is melted and bubbly. I hope this helps.
bren037@yahoo.com
0I loved it! It was quite easy to make and so tasty. I was skeptical that it would taste anything like a dough but wow was I wrong! So yummy!
Samuel Henry
0I’ve made this a few times now and it is FAR better than any other keto pizza crust out there. My question is if this would work with fresh mozzarella rather than pre shredded?
Georgie
0I can confirm it does work with fresh mozzarella as I’ve made this 3 times successfully, using this. Also made a successful one using flaxseed meal instead of almond or coconut.
Wholesome Yum M
0Hi Samuel, This recipe will not work with fresh mozzarella balls (stored in water). It will work with block low-moisture mozzarella. I hope this helps!
Sarah
0The perfect low carb pizza crust! Tastes so good and the texture is perfect. I only had 1 bag of mozarella so I used 1 cup instead of 1 1/2 cups and it was fine. I also divided the dough in half once kneaded, to make 2 personal pan size pizzas. It was perfect for dinner for 2 with a side of salad. Your recipes are consistently great!
Dylan
0Is the whole 1 1/2 cup of mozzarella cheese for the base or do I use most of it but leave some remaining for toppings? Or do I use the entire 1 1/2 cup of mozzarella for the base, find extra mozzarella for the toppings?
Wholesome Yum M
0Hi Dylan, The 1 1/2 cups specified in the recipe is for the crust only. You can add extra cheese as a topping if you wish.
Janet Harvey
0This is the most not just easy pizza, but with just four ingredients, so tasty, just couldn’t believe that finally we have been able to make many times now, because it is so yummy, this wonderful, easy, tasty pizza. It sure is the best easy and tasty recipe there is. One of the many delicious easy recipes on wholesome.yum Thank you Maya so much for all your work and recipes, but I couldn’t believe how delicious and easy this pizza was to make.
Jackie
0This was the first time I’ve ever made fathead dough and pizza using it and I can’t believe how fantastic it is – and how easy! I made the almond flour version and didn’t have any cream cheese so just left it out and it turned out absolutely fine. Maybe because I left the cream cheese out I didn’t find the dough too sticky or hard to handle – I just kneaded it by hand for a few minutes (it was enjoyably therapeutic 😉 and ended up with a really nice elastic texture. It just took 8 minutes in the oven and then another 8 with my toppings of tomato sauce, feta, olives and mozzarella and it came out beautifully. It was very filling – enough to feed both my partner and I – and we are *big* eaters. I’m still in shock at both how delicious it was and how simple and quick to make. My partner loved it Thank you so very much! 😀
Wendy Hollandsworth
0Hi, made this first time today. Loved it. Only question…it stuck to the parchment paper and we had a terrible time getting it off…should we grease the parchment paper first?
Wholesome Yum M
0Hi Wendy, There shouldn’t be any need to grease the parchment paper. Please check the box to make sure it’s double-sided parchment.
Sheila Studdard
0Made it last night, and it was Delish! (Glad I watched the video first.) Actually prefer it to cauliflower crust!
Patti
0Made this for the first time today. It turned out really well. I was wondering if herbs and spices could be added to the dough? Thanks for the recipe.
Wholesome Yum M
0Hi Patti, Yes! Feel free to add your favorite spices.
Collette
0Best pizza crust recipe that I have tried so far! I will be making this one again!
Susan
0Omggg this was the absolute best pizza crust I’ve ever made. Filled me up and how much simpler can it be. Thank you for such great recipes have a wonderful day
James Cook
0We made this without baking the crust prior and it came out good. Are we supposed to back the crust by itself first or can we just bake it all together at once?
Wholesome Yum M
0Hi James, Yes, it’s best to bake the crust first. Par-baking gives the crust a crunchy texture, and also helps it cook through. Putting the sauce and toppings on before par-baking can lead to a soggy crust, though I’m glad it still turned out well for you!
Nasha
0This recipe looks amazing – well done to you!
However, I’d love to know if I can substitute the flour for psyllium husk powder? It’d be lower carb and lower fat as psyllium husk is just fibre and it’s supposed to help with bread-like texture. Please do let me know.
Wholesome Yum M
0Hi Nasha, I have not tested this, but I think adding psyllium husk powder would dry out the crust too much. Please let us know how it turns out if you decide to experiment with it.
FL girl
0The recipe is amazing! Was definitely missing pizza on Low Carb diet but this will be a weekly meal!! My 9 year old loved it so much also! I added turkey pepperoni, reduced fat mozzarella cheese and low carb sauce for the toppings and used reduced fat cream cheese for the dough and it still came out perfect!!
Kam
0I just found your site and bookmarked a bunch of recipes to try later! This one sounds delicious but I sadly have to avoid dairy… any dairy free substitution ideas for the mozzarella and cream cheese? Do you think vegan cream cheese would work?
Wholesome Yum M
0Hi Kam, I have not personally tested this, but other readers have reported having success with vegan cheese and dairy-free cream cheese.
Jessie Sams
0I’ve used this recipe many times. It is great! I have only tried the almond flour version so far. Pizza is awesome but my favorite way to use it is for the bagel recipe – also in Maya’s book. I use Trader Joe’s Everything topping on them.
Jennifer Dages
0I love this pizza dough. In fact since going low carb, I don’t feel like I am missing out with pizza because I can make this wonderful pizza dough and put many different toppings on it. Really wonderful.
Ginny Beeson
0Have you ever made this recipe & cooked it on a pizza stone on the grill?
Wholesome Yum M
0Hi Ginny, Yes this should work. I do recommend using parchment paper under the pizza so it doesn’t stick to your stone.
gretel dorta
0Made the pizza yesterday. It came out good. My question is I can’t eat it all. Can I freeze the pizza with the toppings or how long or how long can I refrigerate it for.
Wholesome Yum M
0Hi Gretel, Either option is great! The pizza will keep for up to a week in the fridge, or you can freeze it for longer-term storage.
Natalie
0I haven’t tried this recipe yet, but seems really promising. As someone who has never baked bread or crust before, do you bake the crust a second time with all the toppings on it?
Wholesome Yum M
0Hi Natalie, Yes, after you add the toppings, bake the pizza again until the cheese is fully melted.
AP Boyce
0I didn’t think pizza would be on the menu when I started Keto. I’ve been doing it for two months (Lost 20 pounds) and just getting around to trying the dough. So easy and delicious! Even my husband and son liked it and they are super picky when I try to introduce my new keto foods. Thank you for the recipe!
Joyce
0I had a terrible time with the dough being too sticky. I chilled it and even tried to freeze it a bit first. it was very sticky.
Wholesome Yum M
0Hi Joyce, There is a section in the post that covers dealing with sticky dough. If you tried chilling it, then try oiling your hands so it doesn’t stick to you.
Rachel Simpson
0Hey, I don’t know what I did wrong but this was a disaster for me! I’m not sure if it’s because the Mozarella or cream cheese I used (in the UK) was different?
The mozarella wouldn’t melt and incorporate no matter how much I tried/ melted, and the finish mixture with the eggs was like cheesy scrambled eggs? I added more coconut flour to dry and make it into a dough, but it still wasn’t right? Welcome any feedback re troubleshooting as I’d love to do this recipe- I’ve been craving pizza so bad! Thanks
Wholesome Yum M
0Hi Rachel, I am sorry you had this experience with your fathead dough! I have a couple of ideas that you can try for your next attempt. 1. Try melting your cheeses in the microwave. Especially if you are using pre-shredded cheese. 2. The fat content of cream cheese seems to be higher in the UK. I would try either using Neufchatel cheese (which is less fat) or doing half cream cheese half Neufchatel cheese in the recipe. 3. The consistency you described sounds like the ingredients didn’t get incorporated well enough. I recommend trying this recipe with a food processor to make sure everything gets properly combined. I hope this helps!
Juls White
0This crust is amazing!!! I make it at least once a week. It had been such a joy to have this recipe in my life.
Samantha
0Excellent recipe! Thank you! Thank you! I made this for me and my family and we honestly couldn’t tell the difference! My mum said it tasted like Italian pizza.
I will be making more, and freezing, ready for when I’m back at work and I don’t have time for cooking.
Christina
0I love this recipe! I make it with almond flour and my husband loves it and the best part is how easy it is to make!
anita
0Love this pizza dough I make it with the almond flour and my husband and I love it, it is so easy to make and taste awesome.
Marni Dutter
0OK folks, I tried this with all flax flour. It’s crispy, tastes like a whole wheat crust if you’ve ever had that. I think next time I’ll use half almond and half flax so its a little fluffier but man! You can’t beat this. Pizza? on keto!? I’m really impressed. You rock Maya!
Marni Dutter
0If using the flax seed how much do I use and how many eggs?would it be the same as the almond flour?
Wholesome Yum M
0Hi Marni, The flaxseed version is a newsletter subscriber exclusive in my free Members Area – please sign up using the form at the top of the post to get it.
Brittany
0I’ve never made anything keto before. I am new to trying it. This far exceeded my expectations. I expected to like it, however I didnt expect to love it!!!!! 10/10
Lee
0We loved it and won’t be going back to store bought Pizza again!
Brenda
0Hello. Can I freeze fat head pizza dough? I was going to make portions and freeze them for later. Thank you.
Wholesome Yum M
0Hi Brenda, This dough does best shaped, par-baked, and then frozen.
Marni Dutter
0Can you use this crust in an 8-10 inch cake round to make a Chicago style pizza crust?I sure miss my veggie Chicago zaa.
Wholesome Yum M
0Hi Marni, Yes that will work just fine. Enjoy!
leah
0OMG this was amazing!! I made the recipe but doubled up and did two pizzas. I used the almond flour version and it was so tasty and so close to pizza dough when cooked with all the toppings!! the dough was very sticky, but I rolled it between parchment and it was fine!
I might even use this dough to make other things with!!
Gena
0I made the almond flour version exactly as directed. This tastes just like regular dough if not slightly better!! Thank you for such a great recipe and for being so thorough. Makes it fool-proof for people like me lol.
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!