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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
Kyle
0Five stars!
Rick McDaniel
0I thought this was going to be a difficult mess, and it kind of was at first, because I tried to mix the dough with my hands. However, I have this rubber spatula I use for everything, so I grabbed that and started mixing…and it came together on NO TIME! And no mess! Beyond that, most KETO things I try seem to be a sad imitation of the “real thing”, but this crust is the best I’ve ever had, Keto or not, so thanks for the wonderful recipe!
Susan Marks
0Which flour is better (taste, texture, workability, crispness or chewiness)?
Noel Martinez
0Hello! I love, love, love this recipe!! I have made it several times but have a question. Each time I make it, when I add the melted cheese to the food processor and start it, the cheese goes up inside the blade attachment (sometimes all the way down the attachment point of the bowl) and I have to stop several times to pull the cheese out to mix it thoroughly. Am I doing something wrong?
Wholesome Yum D
0Hi Noel, I don’t think you are doing anything wrong, but it sounds like the type of food processor you have has space for the cheese to get under the blade.
Maya | Wholesome Yum
0Hi Susan, The results are very similar and both are good. After seeing many reviews from readers, some prefer almond flour for this recipe, some prefer coconut, and some say they are equally good.
Kathleen
0In reference to the egg plant pizza. Great recipe, however, it is a version of egg plant Parm. As an retired executive chef, please take that into consideration.
Tonya Hornback
0Nice recipe, turned out fantastic. The only difficulty I had was the dough it is very unworkable but made it work.
Dan
0This was fantastic! Thanks I’ll be doing this every week! Or more
JS
0Fantastic crust.
Lisa
0How big around does this make?
Maya | Wholesome Yum
0Hi Lisa, It will vary a bit depending on how thick you roll it out, but it’s approximately 11 inches in diameter.
Barbara
0Can this dough be cooked on a grill?
Wholesome Yum D
0Hi Barbara, I have not tried but if that is your only option it should work for you.
J
0Thanks for this amazing recipe!
Kelly
0Is it ok to double the recipe or better to do 2 batches? First try, made 2 separate e batches and pizza was soooo good. Except that I let the crust brown just a bit too much. Other than that it was almost as heavenly as real carbs
Wholesome Yum D
0Hi Kelly, Making a double batch should work well. I do this all the time!
Tony
0How would I adapt cooking times if using an Ooni pizza oven (up to 950F / 500C)
Wholesome Yum D
0Hi Tony, I have never used one of those but I believe you only leave the pizza in for about 90 seconds.
Bob
0Can I use oat flour?
Wholesome Yum D
0Hi Bob, I do not use oat flour because it is high in carbs.
Laurie
0The flavor was alright, but I never could get the crust crispy. What can I do to make it more crispy?
Maya | Wholesome Yum
0Hi Laurie, Did you use a pizza stone? That’s what helps it get crispy the most. You can also bake directly on the rack after adding toppings.
Di
0This was very confusing!
Wholesome Yum D
0Hi Di, I would like to help you troubleshoot… What exactly did you find confusing?
L
0Yummy! I bet this would also be great as keto cheesy breadsticks, by slicing the raw crust into strips, baking until golden, and serving with garlic butter for dipping. Has anyone tried this?
Wholesome Yum D
0Hi L, I have a recipe for garlic cheese bread.
L
0They’d be great to accompany keto spaghetti or lasagna (with keto-friendly “noodles”). Or a main dish salad such as chicken Caesar.
Rusty
0I used sun flour and it made an awesome pizza crust. It was delicious. Thanks
Brenda
0Love it
Alexandra
0My expectations were high, my disappointment even higher. As many people commented, the main problem was stickiness. What I was able to taste was good, but 80% of it went to the trash because of that. I tried both with and without the parchment paper, but for the third time, I’d rather save those extra minutes required on top of the 20 this recipe should be ready in.
Wholesome Yum D
0Hi Alexandra, Sorry this recipe didn’t meet your expectations. If your kitchen is warm or humid, the dough may be sticky when you first make it. If this happens, I recommend chilling in the fridge for 20-30 minutes to make it more manageable.
Heidy
0This Keto pizza looks and sounds fabulous! I think I am going to make it tonight after I go to the market. Do you think it will freeze well? Then I could make a couple to freeze for busy nights.
Sammey
0I was unsure of this as I was making it but I trusted the process and it exceeded my expectations. Definitely keeping this recipe on hand! Thank you. And recommendations on freezing and re heating?
Wholesome Yum D
0Hi Sammey, You can find those recommendations in the blog post.
Wholesome Yum D
0Hi Heidy, There are full instructions in the post on freezing this recipe.
Star Aguirre
0Love recipe. Don’t have oven. Can you make stovetop?
Wholesome Yum D
0Hi Star, This recipe would not work on the stovetop.
Amita
0This is my go to recipe for Pizza crust going forward. Came out perfect.
Marisa Franca
0As a humongous pizza lover I was a bit skeptical about making a faux pizza dough. But our daughter was bringing a guest over for lunch and she was following a keto type diet. I thought, why not?! The girls were thrilled with the pizza – I was hoping I’d have some leftovers to let Hubby have a taste. They didn’t leave a crumb. Guess I’ll have to make another one so that we can have a taste. I’m sure we’re going to be thrilled with the results. Those two girls are pretty picky.
Suzanne
0I bought your first cookbook and tried the fathead pizza. Both my husband and I really liked the crust. Crunchy and doughy just like pizza. I did add in the baking powder to the recipe.
Wondering if there was a way to make it “rise” like pizza crust. Great recipe and directions in your cookbook.
Renee Divine
0I had to scroll & scroll to find out oven temp & time, I wish it was at the top but the crust is delicious.
Wholesome Yum D
0Hi Renee, There is a jump to recipe button at the top of the page that you can use to get right to the recipe card.
Wholesome Yum D
0Hi Suzanne, This pizza is more like thin crust pizza because there are no ingredients in that rise like gluten flour. I have other pizza crust recipes that you may want to check out but none include gluten flour.
Leslie
0Without a doubt, this is the BEST keto pizza recipe! I love how easy this recipe is!
Jenny
0My granddaughter says this is better than pizza shop pizzas!
Dennis K Littley
0I used almond flour to make the pizza and I have to say it was delicious! I had my doubts but your recipe worked perfectly!
Sharon
0This keto pizza crust comes out perfect every time! I love that I can have a slice of pizza without all the carbs.
Gwynn
0This pizza crust tasted so good and I love that you give the choice of using either almond flour or coconut flour.
Alison
0Does the crust taste like cheese? I ask, because (and don’t shoot me) I don’t like the taste of cheese. I order cheese-less pizzas. Just sauce and toppings. So – I’m fine to cook with it as an ingredient, but if it’s an overly cheesy taste at the end (which I noted in comments below)…I may end up throwing it away. Let me know – thanks 🙂
Keith Perry
0Hands down, best keto pizza recipe there is! Easy to make and simple! So yummy! Been eating keto for a year now and committed to it for life so I enjoy finding scores like this! Thank you so much x!
Wholesome Yum D
0Hi Alison, I don’t think it tastes like cheese but if you are sensitive to that you may want to check out my chicken pizza crust.
Freya
0Such a great recipe and very easy to make!
Mikayla
0You were right on par with the chewy description for the cheese in the crust. Delicious, I would not have guessed this was keto had I not made it myself. Next time I plan to make the pizza with all veggies.
Kristyn
0I will be using this recipe for crust from now on!! It was perfect & not hard to make at all! My kids couldn’t even tell a difference!
Amy L Huntley
0I loved that you used Almond Flour for the crust. I actually prefer it. So cheesy and full of yummy pepperoni flavor!
Bernice
0Finally! A keto pizza crust that doesn’t involve cauliflower….I’m thrilled and can’t wait until Friday night (pizza night) in our house to make it.
Raquel
0This was so flavorful! Even my non-keto friends loved it.
Diana
0Perfect pizza crust, it turned out so well! Thanks for sharing.
Wilhelmina
0I am so glad I found this recipe, it has become my go-to for pizza night. I had almost given up on low carb crust after having some really sub par results, but this changed everything. SO GOOD!
Katie
0I love that these are ingredients that I already have on hand. Love how cheesy and delicious this is!
Jennie
0Has anyone forgotten to prebake the crust before adding toppings?
Danielle
0I just made this, added a little bit of Italian herbs and I DID use pre-shredded mozzarella…and I think this is one of the absolute best keto pizza crusts I’ve ever had. 5/5 will make again. WOW. I feel like this is going to be used for a lot more than just pizza.
Maureen Sinclair
0Would like to try this but you do not give the weight for almond flour, please tell me how much to use.
Wholesome Yum D
0Hi Maureen, You can change the recipe from US Customary to Metric to receive the ingredients in grams.
Katherine Pavkovic
0This is very easy and very yummy!!!
Sabrina
0Awesome substitution! I was about to give up hope on keto because I thought it meant no more pizza. But this recipe saved me lol thank you!
Alex
0This pizza is guilt free and soo good!
Lan
0Delicious! Added some Italian seasoning to the mix and still tasted a tiny bit of coconut, but still delicious.
Teri
0Can almond flour be used versus coconut flour?
Crystal
0I made it with almond flour I used 3/4 cup and we loved it! Oh and 1 egg! I made the original recipe as well and the kids ate the whole pizza!
Wholesome Yum D
0Hi Teri, Yes, you can! Instructions for both almond and coconut flour are on the recipe card above.
Madelyn McMillan
0This dough is amazing. Second time making it and my family can’t bet enough of it! I might need to make two pizzas next time! The only thing I don’t like is that the dough is not as soft as another fathead dough I have made before but still give it 5 stars!
Linda Smith
0Delicious crust and pizza! So much better homemade than the store bought chicken or cauliflower crusts! It’s a keeper. I actually made the crust in the morning and refrigerated it till dinnertime. Since it’s just me, I froze half of the dough for pizza on another day. Topped mine with some red sauce, pepperoni, mozzarella, and black olives
Shamahyadah
0Great pizza dough… Does any one know how many “grams” per 1\8 slice???
Wholesome Yum D
0Hi Shamahyadah, Are you talking about the weight of the slice?
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.