Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love My Keto Pizza Recipe
- Crust Ingredients & Substitutions
- How To Make Keto Pizza
- My Tips For Fathead Dough
- Low Carb Sauce Options
- Topping Ideas
- Nutrition Info
- Storage & Meal Prep
- More Fathead Dough Recipes
- Tools I Use For Keto Pizza Crust
- Keto Pizza (With Crispy, Chewy Crust) Recipe card
- Recipe Reviews
This keto pizza has been my most popular keto dinner here on Wholesome Yum since 2017 — and for good reason: My keto pizza crust recipe tastes almost identical to regular pizza! I try not to say that too often, especially if it’s not true, but I challenge you to not like this one. 😉
Over the years I’ve served it for my kids, my friends, my very-not-keto extended family… I even made it for my daughter’s birthday party instead of ordering pizza and it just disappeared. Everyone loves it. My secret is the fathead dough — and I’ll show you exactly how to make it.
Why You’ll Love My Keto Pizza Recipe
- Simply the 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. Try it and you’ll see!
- 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 recipe) 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, and a few common grocery store staples. Plus, you can decide if you want to use almond flour or coconut flour!
- Easy to make – This crust is so simple once you get the hang of working with the dough. I’ve made it literally hundreds of 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.
I love fathead dough so much that I dedicated a whole section to it in my Easy Keto Cookbook. The book has 100 easy keto recipes (with a photo for each, full macros, and tips), including this keto pizza recipe and several others using this amazing dough. There are so many ways to use it!
Crust Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto pizza crust recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Let’s talk pizza dough, because that’s why you’re really here, right? I’ll suggest sauces and toppings afterward, but it’s the crust we’re all concerned about! Here are the 4 ingredients you’ll need:
- 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; see my recipe card below. 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 a consistent result every time. I highly recommend using one of these flours for this recipe. 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 and falls apart more easily.
- 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 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 types.
- Cream Cheese – Helps to make your crust less dense. I use regular, but light cream cheese works fine.
Variations & Substitutions:
- 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 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 find that no additional salt is needed, since the cheeses are already salty, but you can add a pinch if you prefer.
- 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, before mixing in the cheeses.
How To Make Keto Pizza
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Get everything ready. Preheat your oven. Line a baking sheet, pizza pan, or pizza peel with parchment paper. I highly recommend baking the keto pizza on a pizza stone, so that’s what the pizza peel is for.
- 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.
- Melt the 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.
- 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 lots of holes throughout the crust to prevent bubbling.
- Bake the keto pizza crust. If you’re using a pizza stone like I do, 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 your favorite toppings. Top the crust with sauce and 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 Fathead Dough
My keto pizza recipe is easy once you get familiar with fathead dough, but some people have trouble at first, so I’ve got tips! I have even 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. 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.
- A uniform dough is crucial. 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. If your kitchen is warm or humid, the dough may be sticky when you first make it. I just chill it in the fridge for 20-30 minutes if needed 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!
- Use a pizza stone if you can. I recommend one for all my keto pizza recipes, because it improves the texture of the crust. 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.
- 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. 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.
Low Carb Sauce Options
Store-bought sauces often have added sugar, so be careful! This brand is popular in my keto community, but you can also make one of my easy recipes yourself:
- Keto Pizza Sauce – Stir it together in just a few minutes, with common pantry ingredients. I don’t even need to cook it!
- Marinara Sauce – Similar to pizza sauce, but I cook this one and it’s more chunky.
- Alfredo Sauce – I’m a huge fan of white pizza, and white sauce is lower in carbs than tomato sauce.
- Sugar-Free BBQ Sauce – I make this for BBQ chicken pizza.
- Pesto Sauce – I use this when I want my low carb pizza to taste more like flatbread.
Topping Ideas
You can use almost any kind of meats or veggies on your keto pizza! Here are the main ones I have on rotation:
- 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 post. Avoid pizza toppings that are higher in sugar, such as pineapple.
Nutrition Info
The nutrition facts for my keto pizza recipe vary a bit depending on which flour you use, so I made a chart to compare them:
Nutrition | Almond Flour Version | Coconut Flour Version |
---|---|---|
Calories | 144 | 117 |
Fat | 12g | 8g |
Total Carbs | 3g | 4g |
Net Carbs | 2g | 2g |
Protein | 8g | 7g |
For both versions, these numbers are per slice (1/8 of the low carb pizza crust), without toppings. I didn’t include those, because it depends what you add.
Calories in my keto pizza may be a little on the high side, but you’ll be surprised at how filling it is. A slice with a low carb salad or 2 slices on their own usually fill me up!
Storage & Meal Prep
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: This is what I do most often — and make a double or triple bath 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 even freeze the entire keto pizza with sauce and toppings; just be sure you place it in the freezer immediately, so that the crust doesn’t get soggy. When you’re ready to bake, add toppings (if you didn’t add them before freezing), and bake for about 20 minutes at 350 degrees F. Don’t thaw first!
More Fathead Dough Recipes
I use 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:
Tools I Use For Keto Pizza Crust
- Food Processor – This makes my fathead dough so much faster and easier! And I avoid the mess of kneading by hand.
- Rolling Pin – Though you can use your hands, you’ll get the most even browning if you roll out your keto pizza dough — and if you like it thin and crispy like I do, this is a must! I use this marble pin, because it stays cool and doesn’t stick as easily.
- Pizza Stone and Pizza Peel – I use these to make my crust crispy, but they improve the texture of a thicker chewy crust, too. 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 (With Crispy, Chewy Crust)
You'll love this easy keto pizza recipe! The crispy, chewy crust with fathead dough has 2 low carb flour options & tastes like regular pizza.
Ingredients
Tap underlined ingredients to see where to get them.
Almond Flour Version:
Coconut Flour Version:
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. 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.
Recipe Notes
Serving size: 1 slice, or 1/8 of entire pizza
- The nutrition info on the recipe card is based on my 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 my tips above on working with fathead pizza dough!
- Recipe is from my 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. 🙂
1,459 Comments
Ernie
0The pizza was delicious, but we had a major problem with the “crust” sticking to the parchment paper. I bet we worked on each piece for 5 to 10 minutes (some longer than others) to get it separated without losing all the crust or eating parchment paper stuck to the bottom. I will probably make this again but will have to find an alternative to parchment paper. Any idea what may have gone wrong? We used Coconut flour.
Wholesome Yum D
0Hi Ernie, I am not sure why it stuck to the parchment paper. Chilling the dough in the fridge will work wonders to make it more manageable. A good amount of chill time is 20 to 30 minutes. If the dough sticks after baking, it might need to bake for longer. You could also try spraying the parchment paper with avocado oil spray before adding the dough, though I don’t usually find this necessary.
Rebecca Hunter
0Can I use fresh mozzarella instead of shredded mozzarella?
Maya | Wholesome Yum
0Hi Rebecca, I don’t recommend fresh mozzarella as it has more moisture and makes the crust more floppy, but you can try it if you like.
Katie Fauss
0Can I make these in advance and freeze them for future use?
Wholesome Yum D
0Hi Katie, Yes it can, there is a whole section about freezing fathead pizza dough in the post above.
JJ
0Love this recipe!! 🍕🍕
Sooo way to easy make and directions are super simple to follow! Love it.
C K
0I really really like the almond flour version of this recipe!!! This recipe fits excellently into my daily carb allotment.
Sue
0I have tried several different keto pizza crust recipes and this is definitely the best!
Casey Bales
0Could I use a stand mixer with a dough hook instead of a food processor?
Wholesome Yum D
0Hi Casey, I have never attempted this but other readers have found success using the dough hook instead of a food processor.
Cat
0Both versions are AMAZING! I used the coconut flour recipe with Sonoma alfredo (Costco), spinach, artichoke, black olives, and mozzarella cheese. I used the almond flour recipe with Rao’s pizza sauce, mozzarella, and pepperoni. I added Italian seasoning to the almond flour recipe. Both were SO GOOD. I will be making this recipe many times and will try to freeze them ahead of time.
Beth Gilbertson
0Made the recipe exactly as stated and turned out great! I probably would bake it a few more minutes to make it just a bit crispier before adding toppings, but it held up very well after I added pizza sauce and toppings. My husband loved it also.
Alyssa
0If the coconut flour version is the alteration of this recipe, why is it the default for the steps and ingredient list? It’s really challenging to be actively cooking and have to scroll through a hundred paragraphs of explanation just to find the ingredients and ratios for the original recipe. We didn’t want to use coconut flour but since we already mixed up the eggs, it’s either that or waste food.
Wholesome Yum D
0Hi Alyssa, Sorry this recipe didn’t meet your expectations. There is a jump to recipe button at the top of the page that takes you right to the ingredients list and instructions.
Liz
0Perfect results. I don’t have a microwave so I melted cheeses on the stovetop. They weren’t blending well so I used my hand mixer. Rolled it out between 2 oil sprayed sheets of parchment paper. Baked as directed, I’m taking it to a “Pizza Party” in a few days and I’m sure it will be delicious.
Ada
0I love how easy to make this dough is and how versatile it is. I have made bagels, rolls garlic knots, and pizza with this dough
Krissie
0This recipe is so easy to make. I made the almond flour version and topped it with tomatoes, sweet peppers and pepperoni. I even added more mozzarella and parmesan cheese on top. For those who want a seasoned dough, you can try adding some garlic powder, Italian seasoning and a touch of onion powder when mixing the dough. It adds so much more flavour!
Coleen
0First time making this Fathead dough for pizza. It was so easy to make and very delicious!! Usually, I make a pizza bowl with no crust. Now I can manage my blood sugar and still eat pizza! You’re a keto genius. Thanks for this recipe!
Jenny
0I made 3 dough recipes today. I found this one too “eggy” – spongy-like. Definitely TOO soft, flimsy to support toppings, even just cheese.
In retrospect, I’d add a little more flour and only ONE egg. I’ll try it again but not as written. Thanks
Debbie
0Love it
Gina Kennelly
0Can you use Pecan flour to make the crust? If so how much?
Wholesome Yum M
0Hi Gina, Sorry, I have not tested this recipe using pecan flour. If you decide to try it, please let us know how it goes!
Elisabeth
0So easy & delicious!
Ben
0I make a variation of this recipe using both coconut flour and almond flour. I think the texture and flavor comes out much better than using only one or the other.
Mila
0may I ask how much of each flour you use?
Stacey Schanda
0My family wanted Domino’s last night for dinner, and I knew that I couldn’t have all those carbs, so I made this instead. Oh my gosh, I wasn’t even jealous of them! In fact, they should have been jealous of me. I loved the simplicity of this recipe. My pizza was done and ready to eat just as quick as theirs was delivered. I can’t stop bragging about being able to eat pizza on a low carb diet.
Trish Wiltshire
0I made the coconut version with goat cheese and caramelized onions–topped with arugula and a tiny drizzle of balsamic glaze. Delicious! I was able to get the coconut version a bit thinner and shaped like a flat bread. The 2nd one I made with almond flour and a bit of healthy mama baking blend I needed to use up–was slightly dry so added an extra egg. Less chewy, a little thicker–but also great for a more traditional meat/veggie pizza for my boys and able to hold up the toppings. Oiled hands is a great tip, and kneading by hand is quick, thorough and less cleaning. I also spray oiled parchment paper and layed over the dough before rolling–comes right off and I just transfer the crust on the lower parchment paper (no oil necessary here, comes right up after cooking) I use the Keto Pizza Sauce from Perfect Keto–makes just the right amount for 2 pizzas and some left over for dipping the crust! Thanks for this recipe and different versions Wholesome Yum!
Z
0Hi! Do you do a 1:1 substitution of coconut to flax? I am hoping to try the flax variation to see how that compares to the coconut version.
Thanks!
Wholesome Yum M
0Hi Z, Yes, use the same amount of flax seed meal as shown for coconut flour. Enjoy!
Ilene L Argento
0Two questions … What size pizza does this recipe make? Have you tried baking in a pizza oven (got an Ooni for my kids for Christmas)? If so, would you bake it first, then take it out, add toppings, and bake again? [BTW – LOVE your recipes!]
Wholesome Yum M
0Hi Ilene, This recipe makes approximately a 14″ pizza, maybe a bit larger if you like a really thin crust. Yes, this recipe needs to be parbaked first before adding toppings. Enjoy!
Joyce Schauer
0There is a thing I need to know, should I put the toppings on the raw crust or pre bake the crust?I can’t find definite instructions!!
Wholesome Yum M
0Hi Joyce, Bake the crust before adding toppings (see step 5 in the recipe card). Once it’s baked, you can add your desired toppings and bake again until golden and bubbly. Enjoy!
Sarah
0I followed the instructions and it came out very sticky I added more almond flour but that didn’t help much.
Wholesome Yum M
0Hi Sarah, If your dough is sticky, try refrigerating it for 20-30 minutes. It will become a more workable texture.
Lana McQuown
0I made this with the almond flour variation adding a tad bit of Italian seasoning and garlic powder to the crust. This was delicious, way better than the frozen Keto pizzas that I have been relying on for my pizza fix. I can adapt it for my own topping preferences. Thanks for such a easy tasty recipe that by far exceeded all my expectations.
Stephanie
0Hi Maya. I am from the UK. I have been doing the keto diet for 7 weeks now. I was following another website and it became repetitive. I came across your website and decided to try your recipes. I am not disappointed and tonight I try your pizza. Delicious even my 16 years old son asked to try it. He is difficult to pleased . It has been a week now that I am making your recipes and I am really happy.
I just bought your cookbook too (I just hope that the ingredients are in grams too). Thank you
HEATHER PERINE
0I can’t believe this was just made with 4 ingredients!! It was so good and so easy to make too. Definitely a keeper.
Penny
0I love this recipe, I’ve made so many pizza that I have to make each family member their own pizzas. That speaks for itself.
greg
0just a technical note. your math of 2g net carbs per slice is using coconut flour. Using almond flour, the math is as follows: almond flour has 2g net carbs per 15ml. your recipe calls for 187.5 ml flour (3/4 cup or 187.5ml). 187.5/ 15= 12.5 (X 2g/ 15ml= 25g net carbs. Divide this by 8 slices, you get 3g + net carbs / slice for the crust.
will rate once I’ve tried it.
Wholesome Yum M
0Hi Greg, Thanks! Yes, the nutrition is shown for the version in the recipe card, which is the coconut flour version of the crust. The almond flour version will have slightly different nutrition facts.
Heather Irvine
0Far too many eggs. The dough was like liquid. Followed to the letter but 50% less eggs would make it a dough rather than a paste
Wholesome Yum M
0Hi Heather, Coconut flour is very absorbent, but sometimes it takes a few minutes for the mixture to thicken. Once you bring the ingredients together, let it sit at room temperature for about 10 minutes. If it is still too sticky to work with, you can refrigerate it for 20-30 minutes. I hope this helps!
Sara Gabblegoose
0I loved this recipe! First time trying anything else than the traditional dough and I totally recommend it! Used homemade pizza sauce with mushrooms, meat, and paprika.
Eve
0The method seemed a little disjointed, as I didn’t realise that I had to keep the parchment paper on until I checked again after scrolling up and down for some time. This may have been because I was using my phone, but I would have put the recipe then the method, then how you can change it, so you’re not having to look up and down the screen. It does smell very nice, but not sure how we’re going to get it off the pan
Gen
0Can you use light cream cheese and light mozzarella? This recipe rocks by the way ! Just watching calories at the moment that’s all 🙂
Wholesome Yum M
0Hi Gen, I have not tested this recipe with light or low-fat versions of cream cheese or mozzarella. The recipe should still work fine but note that the texture may be slightly different with less fat, and the nutrition will change when using low-fat dairy. Enjoy!
Kathy Plaetz
0I’m wondering if anyone I’d also dairy free out there that has substituted something non dairy in place of the cream cheese? I have found a non dairy cheese I can try, but not aware of nondairy cream cheese. Thank you in advance!
Wholesome Yum M
0Hi Kathy, Yes, dairy-free cream cheese is available! They are kept in the cheese section of grocery and health food stores.
Dana H.
0Hello, I tried the almond flour version of your recipe (because that was the only keto-friendly flour that I had on hand) to make a salami and pepperoni pizza. This recipe was the first one I’ve ever made using a keto flour. To be honest, I wasn’t expecting much. I’ve only been on the keto diet for about three weeks, and I sure was missing pizza. I came across your recipe, followed it exactly, and let me just say that it was soooo easy, and so fast, and I was wrong to not expect much because this turned out to be so delicious!! Sure, it doesn’t taste exactly like a carb-laden pizza crust, but it’s good, and it holds toppings, and you can actually pick it up and eat it like pizza. I’m super impressed and I’ll be using this recipe often. Thank you so much for this and for the clear instructions and for the tips on working with the dough. I used food-safe gloves to knead the dough and had no problems with it sticking to me, and also made it super easy to spread in the pan just using my hands! Awesome!!
Natasha
0I was excited to try this after reading your post but I was very disappointed. It was my first time baking with coconut flour so I think that was the problem for me – crust tasted oddly sweet and had a texture that I found unpleasant, kind of dry and spongey. In spite of all the cheese it wasn’t chewy at all!
I’ll never bake with coconut flour again.. but will try the original recipe with almond flour, hope that’s more my thing…
Stefano Hernandez
0Amazing! How long does the crust last in the fridge, and in the freezer?
Wholesome Yum M
0Hi Stefano, It will be best within 5-7 days in the fridge. It will keep for up to 3 months when properly stored in the freezer.
Tim
0Absolutely delicious! I used almond flower and incorporated Italian seasoning and powdered garlic while kneading the dough. Topped off low sodium tomato-basil sauce, diced bell pepper, mushrooms and 0 carb Hormel pepperoni, and more mozzarella. The texture is amazing and perfectly mimicked regular pizza crust and taste better than a cauliflower crust. It was a Big hit with my wife, so thanks for sharing this recipe!
Joyce
0Thank you for giving both the almond flour and the coconut flour versions of fathead dough. I like both flours, and want to make the dough with each so I can see which I’d like to use more often.
I haven’t made this yet, so can’t rate it, but your instructions are so clear, I’m sure it’ll be a successful first attempt later tomorrow 🙂
Michelle Hughes
0Thanks so much! The entire family loved the crusts!
Darcy Larsen
0The recipe on your site uses 2tbsp cream cheese but the cookbook says to use 1. I found it’s less sticky with just one Tbsp. And I love it!
Darcy Larsen
0My husband and I love this pizza dough. We have pizza and a low carb beer every Friday. Makes great bagels as well!!!!!
Leslie
0How did you make the bagels?
Wholesome Yum M
0Hi Leslie, You can make bagels following this recipe and procedure.
Coleen Hamilton
0Thank you for the recipe and tips! I know it says it makes 8 slices, but what size is the pizza?
Wholesome Yum M
0Hi Coleen, Depending on how thin you roll it out, it’s about 10-11 inches across.
Marla
0I gotta tell you, I was not initially on board with trying the keto lifestyle…until I found your website…my husband is a very picky eater and we both love our carbs…EVERY recipe from wholesome yum that we have tried have been huge successes, especially the pizza crust recipe, perfectly balanced, the right amount of “chew”…just delightful. Easy to make and oh so tasty. After trying a few of these recipes I have ordered the cookbook on Amazon. Soo happy I found this site in general, thank you!!!!!!
Amy
0I was so very skeptical. I’ve tried several Chaffle recipes and just can’t get used to them. I think I need a much finer almond flour. This pizza crust was amazing! No coconut flavor, and I could pick up a slice and eat it. Made my own keto pizza sauce, threw some mushrooms and tomatoes on for toppings, covered it with mozzarella, and gave it a few shakes of Parmesan. I’ve been on keto just over a week and have been mostly eating meat, eggs, cheese, and lots of greens. What a treat.
Just a bit of advice; don’t start to make this crust for the first time when you are overtired and hungry. I almost threw the ball of dough across the kitchen and cried. I even raised my voice at my sweet little dog and told her to go lie down. The dough came together very well and I kneaded it until fully incorporated. I put it in the fridge for what I thought was long enough. Guess not. It was so sticky I couldn’t flatten it into crust (and yes, I read all of the hints). I put it back into the fridge, put my rolling pin in the freezer, and sprayed the rolling pin with oil once it was really cold. Then it worked better. Practice makes perfect. I will definitely be making this again. Next time I will make it when I am well rested and not starving. Great recipe! Thank you!
Leslie
0Love your honest and thoughtful review.
Kathy
0I’ve made this recipe twice, once with the almond flour and once with the coconut flour. Both are really really good, and come so close to regular crust. I do like the coconut flour one more, because it doesn’t have the grittiness that sometimes almond flour does. I probably need to use finer ground almond flour. And the coconut flour doesn’t have its usual eggy consistency. It’s by far the best low carb pizza crust / bread dough I’ve had. Thank you so much!
Michele
0Almond and coconut are both nuts, so it’s not a nut-free pizza crust, but it sounds good to do I’d like to try it.
Wholesome Yum M
0Hi Michele, Actually coconuts are a droop and not a member of the nut family. That’s what makes this recipe nut-free. If you use almond flour in the recipe, then it would not be nut-free.
Dawn
0An almond is a drupe as well. So both versions are technically nut free! 😉 “A drupe is a type of fruit in which an outer fleshy part surrounds a shell (what we sometimes call a pit) with a seed inside. Some examples of drupes are peaches, plums, and cherries—but walnuts, almonds, and pecans are also drupes. They’re just drupes in which we eat the seed inside the pit instead of the fruit!” This quote from: Lee Zalben, aka The Peanut Butter Guy from the seriouseats.com website. As far as allergies go, some people are allergic to true nuts (hazelnuts, pistachios, etc.), some are allergic to legumes, (peanuts, peas, etc.), and some are allergic to drupes, (almonds, pecans, walnuts, etc.) and some may be allergic to two or three types – classification does not really matter! Except people think of all of the above that are in parenthesis, and more, only as nuts.
Ruth Manito
0That was really interesting thanks for posting.
Lovely pizza crust too.
Paul Nebeling
0Second time making this. First time was kind of a disaster. Lessons learned from this time. 1. Read The Fine Manual aka, the recipe. 2. A good (KitchenAid) stand mixer with a dough hook will work in lieu of a good processor or your hands.
3. Saran Wrap is your friend while rolling out the dough.
The taste reminds me of Pizza Kitchen in Catbalogan, Samar, Philippines.
Enjoy!
Anna P Ford
0Hi, I love this recipe but after I took the dough out of the fridge to let the dough set, it was too hard to roll out into a pizza shape. I tried stretching it out with my hands as I don’t have a rolling pin, but it ended up being a very small, thick pizza. Any idea why this happened? The last few times I’ve made it I’ve had trouble kneading it which’s why I stuck it in the fridge like the recipe states.
Thanks!
Wholesome Yum M
0Hi Anna, I am sorry you had this issue. It sounds like your dough got too cold in the fridge. Next time, try refrigerating it for a shorter period of time.
L Barber
0I love this crust, thank you! Can you make it ahead of time in the “dough” phase, NOT after it is baked, and put it in the refrigerator for later? Thanks.
Wholesome Yum M
0Hi L Barber, Yes! See the section “Can I Make this Fathead Pizza Recipe Ahead” for more details on doing this.
Mapula
0This is my go to Pizza crust when we craving a pizza “bread” crust(I usually make flourless Keto Pizzas)… Super easy and versatile. Have tried both Almond and Coconut flour. Coconut flour is a bit tricky to work with but oh delicious . I made my dough early and let it rest in the fridge for 1hour before I needed it, it was better to work with and easier to use a spatula or spoon to flatten+shape it on a parchment pizza stone. My crust took about 10mins to cook ❤️
melissa
0omg!!! This pizza was sooo good!! I wish I could add a picture of my daughter just loving it!! But we all did!! We will be having this often!
Wholesome Yum M
0Hi Melissa, We would love you see your photos over in the Wholesome Yum FB Support Group.
Katie Powell
0Super easy and a nice change from using cauliflower! I am very happy I found this recipe. Friday night pizza night and continue even on Keto! Thank you for posting this! ❤️