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Free Printable: Low Carb & Keto Food List
Get It NowThis 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 Recipe With Fathead Dough
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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.
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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.
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1,438 Comments
Karen
0Do you know what difference it would make to the texture of the pizza crust to use a silicone baking mat instead of the parchment paper?
Wholesome Yum D
0Hi Karen, A silicone mat should also work.
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)?
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.
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.
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?
L
0They’d be great to accompany keto spaghetti or lasagna (with keto-friendly “noodles”). Or a main dish salad such as chicken Caesar.
Wholesome Yum D
0Hi L, I have a recipe for garlic cheese bread.
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.
Wholesome Yum D
0Hi Heidy, There are full instructions in the post on freezing this recipe.
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.
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.
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.
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.
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 🙂
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.
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!
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?
Wholesome Yum D
0Hi Teri, Yes, you can! Instructions for both almond and coconut flour are on the recipe card above.
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!
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?