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. 🙂
1,457 Comments
beverly
0I love this recipe! Made a yummy pepperoni pizza!!
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?
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!
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.
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.