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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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1,436 Comments
Diane
0Can I make the crust ahead of time, baking for 10 – 15 minutes, and keep refrigerated/unrefrigerated until ready to use? It would not be topped for about 5 hours. I’ve made it before doing the whole process to completion but making the crust ahead of time would be better for us. We really enjoyed the recipe.
Thanks,
Diane
Wholesome Yum D
0Hi Diane, Yes, you can make the crust ahead of time and store in the refrigerator.
Sally
0I followed the recipe exactly and my crust came out very dense and grainy. What did I do wrong?
Wholesome Yum D
0Hi Sally, Sorry this recipe didn’t work out for you. I would like to help you troubleshoot. Did you use almond flour or coconut flour?
Stacey
0This pizza is my boyfriends favorite recipe. I originally kept the dough on the parchment and the edges would get crispy but not the middle. When I reread the directions I followed along with prebaking the first 6 mins and removing the parchment keeping the partially cooked dough directly on the stone and it fixed the soggy middle issue and did not stick at all! My next challenge is following the deep dish recipe. Thanks for the recipe!
Adrienne
0Can you substitute the cream cheese with butter?
Wholesome Yum D
0Hi Adrienne, No, that will not work.
Debbie
0This pizza crust is absolutely delicious! I have tried other recipes and this by far tops them all! I used the recipe with almond flour and I topped it with some pepperoni mozzarella cheese some frozen spinach and green peppers with tomato sauce as a base. It definitely gave me satisfaction since I was craving pizza I will definitely be saving this recipe! Thank you!
Julie B
0Made this again with coconut flour and tried baking powder in the crust but I didn’t care for it so much so I’ll go back to using a teaspoon of white wine vinegar. I love that there’s a recipe for me to try to use up coconut flour. I have a lot of coconut flour.
Kathy Donaldson
0Oh my goodness… this pizza loving house is in love with this recipe! My “doesn’t like anything new” husband said this is better than regular pizza!
Susan klukas
0I just tried this, and my pizza dough was very wet. I ended up, spreading it on a parchment paper and baking it that way, but it definitely wouldn’t have been considered a dough. What did I do wrong? I followed the recipe exactly.
Wholesome Yum D
0Hi Susan, Sorry this recipe didn’t turn out as expected. Did you use low-moisture, part-skim mozzarella?
Kimberley
0Absolutely perfect, every time. I make the almond flour version. The whole family loves it!
Gloria
0I made this for dinner. I made an almond and a coconut flour one. I then cut them in half so we could have both for comparison. Although they both tasted the same, I noticed a little difference in texture. I think I rather the almond flour but the difference wasn’t very much.
I made it in my food processor and used a double boiler for melting the cheese. One suggestion I would make is to spread some olive oil on the parchment paper before placing the dough. Flatten a bit with your hands and put some olive oil on top of the dough before covering with more parchment paper. The paper comes away more easily with the oil. My husband put tomato sauce, pepperoni, sliced green garlic jalapeno olives and more mozzarella cheese on his. I put pesto, parmesan cheese and pine nuts on mine. I didn’t use all of mine so I saved it, with no toppings. I’m going to toast it and have with my eggs tomorrow. Love this recipe. It was a lot of work and mess but I think it’ll get easier as I get used to it.
Carrie
0The first time I made this, I rolled out the crust by hand, and it was thicker and worked well. This time I wanted a thin crust so I rolled it out with a rolling pin. Part of the crust burned at the recommended time and it was hard to get from the pizza peel to the pizza stone.
MitsyBaby
0Maya, first two times I made this pizza I mixed by hand and the dough came out as expected. This time I had a food processor and as your instructions said dough would come out fluffier with it thought I would give it a go. Disappointingly though the dough was quite sticky and lacking in the required consistency to spread. I checked your video but note that you made yours by hand. What could I have done wrong to cause this as followed the recipe the exact same way? Wondering if you have to be very light on the blending?
Wholesome Yum D
0Hi, It sounds like you might have over mixed, but I suggest refrigerating after mixing to make the dough less sticky.
Heather Christian
0I would love a list of the ingredients. A list so I do not have to reread all of these long paragraphs to make it. Would love to try but still am confused as to how much shredded cheese, how much cream cheese etc. Provide me a list for the almond flour pizza 😫
Maya | Wholesome Yum
0Hi Heather, You can find the full ingredient list without all the explanations on the recipe card, right above where you left this comment.
Barb
0OH MY GOODNESS!! Soooo good!! I was so hopeful and it was as good as everyone said!!
Erin
0I followed the Almond flour version but used dairy-free cheese. The dough was a “cheesy”, globby mess. No where near dough consistency. I had to add 1 1/2 C more almond flour (to get it pliable to flatten out into a crust). Not sure what I did wrong! Baked it and came out ok.
Wholesome Yum D
0Hi Erin, I am assuming your issue is coming from the dairy-free cheese. It will not melt the same as regular cheese.
Terry Scott
0You can double recipe and make a calzone!
Teddi Lane Carte
0Made our pizza with tomato sauce, mushrooms, peppers, chicken, feta, and cheese – delicious! So yummy we even took a photo!
Kimla
0I made the almond flour version as directed but instead of using it for a pizza crust, I cut it into strips and used it to make lasagna. It served as the “noodle” layer with a Raos marinara/beef layer and a ricotta/mozzarella layer ending with the beef layer and sprinkled mozzarella to finish. Incredible taste. I took it to a company party and no one would believe it didn’t have noodles in it.
LauraBear
0I made the almond flour version: first with the dough hook on a hand mixer but then switched to hand kneading. It turned out fabulous- and like others said, hard to stop at one slice!
Rachelle
0I made the coconut flour crust. My picky husband thought it was great! We really liked the fact it was a thin crust, but not cracker-like. I added some Italian spices, but no salt. And for those who worry it might leave a coconut flavor, hubby couldn’t taste it at all!
Jeanette
0Loved it. Absolutely delicious. So glad to have bread again. Thank you for giving me back my joy of cooking and eating.
Rehoboth
0Excellent post.
Kara
0Mine is not turning into a dough. It’s a liquid.
Wholesome Yum D
0Hi Kara, Sorry this recipe didn’t turn out. What kind of cheese did you use when making this recipe?
Alan Robinson
0Just getting into KETO cooking for my new daughter in law..I am having a hard time getting used to it but with your cook book and recipes we are stumbling through it. Thank you so much for doing this cook book and the recipes posted on line you have been a life saver in more ways than one !
C Knapp
0This is a very yummy recipe! I use the almond flour version of this crust, and really enjoy it! I also want to thank you for having the metric measurements option on your recipes as I find it very helpful!
Pamela
0I’ve been craving pizza like a crazy person while on a keto diet! I made this crust tonight and all I can say is, YAY!!! Now, I will say that the prep was tough. My food processor couldn’t handle the thickness and the blade popped off. I ended up doing the mixing by hand, in a bowl. Messy! It was too sticky to actually roll out on the parchment so I gently formed it and flattened it by hand. I’m sure I wasted a lot because there was so much stuck to my hands. However, it baked so nicely and then once I put toppings on and baked it again, I was in heaven! I plan on trying again and freezing a few of the baked crusts to have for future cravings. 4 stars only because of the difficulty mixing it. Thank you for this recipe!
A. Ting
0Not sure what pizzas other people have eaten in the past, but this doesn’t taste anything like regular pizza dough…next time I’ll just make regular pizza dough and enjoy pizza as it is. This wasn’t bad, just wasn’t pizza dough. Oh well, nothing ventured, nothing gained! I’m sure it’s a good alternative if you can’t eat carbs or regular flour.
Getaclue
0Really? The idea is this is not regular dough from regular flour, but an alternative for people following a keto diet. SMH
Lizz
0Have you tried this with lupin flour?
Wholesome Yum D
0Hi Lizz, No, I have not made a pizza crust recipe with lupin flour.
MitsyBaby
0Well don’t have a food processor but couldn’t wait to take the plunge on this recipe as always liked pizza but not the after effects of ingesting all those heavy carbs. This recipe was just awesome and Maya’s details and tips are really helpful. I used the double boiler option to melt the cheeses as don’t use microwaves and after blending with the almond flour I tossed the dough ball back in the double boiler pot to soften the cheeses again before working it with my hands. It rolled beautifully on the parchment paper, and I then hand shaped it to fit the pizza pan and popped it into my Breville Convection oven which cooked it to a nice golden base. Using the fork a second time worked perfectly to remove any bubbles in the dough. The cheese dough base adds so much flavour to the pizza and really complements the rest of the various vegetable toppings I added. You end up with a nice thin crust pizza that tastes geat and doesn’t leave you feeling weighted down. And plotting the whole recipe into Cronometer and seeing the low carb count for a pizza meal was pleasing. Can’t wait to try this with my favorite shrimp, pineapple and feta cheese pizza. Now its on to the keto bagel recipe. Thx Maya.
Kimberly Chernisky
0By far this is the best pizza ever I have made it several times and it is YUM !!!!!!! I would give this a 20+ star rating but only allows 5.
Nick
0My mix is not rolling off. it’s too sticky. Do you recommend cooling the “dough” before rolling? Did not see that on the recipe
Maya | Wholesome Yum
0Hi Nick, I have a lot of tips for sticky dough in the post above.
Lyn
0I just tried this and like it. I didn’t have seasonings other than garlic powder and salt but after being on a no grain, sugar, or meat fast since Jan.1st it tasted great. I didn’t have a problem with dough being too sticky either. I put a little almond flour on wax paper before rolling it out between two sheets.
Julie
0This pizza was awesome! I topped my pizza with sautéed broccoli rabi and garlic, pepperoni, mozzarella and grated parmigiana! My husband who loves his flour crust, gave it a try and he loved it!
Thank you for sharing.
Kenneth Wood
0I’ve made this a few times now, with results ranging from amazing to disasterous. What I’ve found:
* The dough is MUCH easier to work with if you shred your own mozzarella instead
using pre-shred. I think whatever is added to the pre-shredded cheese causes
the dough to fall apart.
* If possible, refrigerate the dough overnight wrapped in plastic wrap.
* When rolling the dough out, have parchment paper underneath and plastic wrap on top.
The plastic wrap will lift up easily, leaving the parchment paper and dough which go into
the over together.
Hope this helps someone!
Erin
0Hi Maya,
Thanks so much for the recipe. I’m wondering if this would work with a keto flour containing vital wheat gluten? I have no interest in going GF right now, as I don’t seem to have issues with gluten and don’t want to make this diet harder on myself than I’m already finding it. I have a pre-made keto flour containing gluten, pea protein, and a few other ingredients. Since I have this glutenous flour, I would also love to try this recipe with a bit of yeast. Do you think this could work?
Wholesome Yum D
0Hi Erin, I have never used that kind of flour, so I can’t say for sure if it would work.
Lou
0Can you use reduced fat cream cheese?
Wholesome Yum D
0Hi Lou, Yes, you could do that.
Tami
0I made this with the almond flour. It was fantastic, thank you!
Mary
0I have made this recipe before but it’s been awhile. Not sure what I did wrong. I used a pizza stone. I used parchment paper to flatten the crust between. Used the piece it was on and slid that to my pre-heated pizza stone. Baked it till it just started to brown a bit. Flipped it to remove the parchment paper and half the crust came off on the paper. It was still good, just didn’t work right.
Wholesome Yum D
0Hi Mary, I would love to help you troubleshoot. Did you chill the dough before baking?
Stacy L.
0I’ve made other versions of this dough before and this one is simply the BEST! I’m just getting back on keto after being dumb and going off of it. What a way to come back! 😋
Me
0Are there no measurements on this page? Not a very user friendly design.
Maya | Wholesome Yum
0The measurements are on the recipe card, right above where you left this comment. There is also a “jump to recipe” button at the top to take you directly to the recipe.
Julie JOY
0Our Friday night menu is usually pizza, too, as another commenter said! Maya, your options and tips make your recipe especially valuable. I will be pulling my food processor out for my next foray into Fathead pizza dough. It’s a great recipe (I’ve used the almond flour version, but will try coconut flour next time.) Thanks!
Rocio
0Simply amazing! I literally make it every week when I crave pizza. It has become an every Friday thing.
Shay
0Hi, I don’t know what I might have did wrong. I followed the recipe exactly, but my crust tastes kind of gritty. I don’t know if that’s from the almond flour? I’ve never had any recipes with almond flour before. I don’t know what I could do differently for a smoother crust?
Maya | Wholesome Yum
0Hi Shay, What brand of almond flour did you use? Some brands are too coarse and result in a gritty texture. Using Wholesome Yum Almond Flour, you should get a nicer texture. Hope this helps!
Amalee
0Very good recipe! I made it for my diabetic family members who are doing low carb and they really loved it (& so did I)! I made the coconut flour version. It was very easy to roll out (unlike many other keto doughs I’ve tried) and tasted great.
Shanea Wilson
0Made this crust recipe today, and it’s amazing. Will be making again often. I’m a pizza lover and beginning the keto diet was hard for me but this recipe is as good as what I was used to, thanks so much for this recipe
JoAnn
0Could the cream cheese be left out, I am lactose sensitive and cream cheese does bother me.
Wholesome Yum D
0Hi JoAnn, I don’t recommend skipping the cream cheese, I suggest trying my almond flour pizza crust recipe.
Patricia Boyes
0I made the keto dough and doubled the recipe. I found the dough to be like cake batter not like a ball of dough. After baking, it firmed up and was delicious but am unsure what went wrong. Any input would be appreciated.
Wholesome Yum D
0Hi Patricia, That’s odd because of the mozzarella cheese, it shouldn’t be so melted that it’s like cake batter. Maybe next time try doing two separate batches instead of a doubled batch.
Susan
0I loved this recipe, it was easy & good. I also loved the sauce to go on it. I finally got one of your cookbooks & like every thing I’ve made so far. Thank you Maya for helping enjoy the keto lifestyle.
Lorna Detamore
0I’ve made it a couple of times and we love it….low carb lifestyle!!!
pete
0Took me half an hour to find the amounts of the ingredients. I ignored the ads btw. The recipe turned out well. Lots of calories though.
Wholesome Yum D
0Hi Pete, There is a button at the top of all the pages that will jump you right to the recipe.
Mrs Taylor
0Tried both coconut and almond tonight. The dough was a bit fiddly but we got there. Testing for a diabetic friend who wants to lower carbs. Both tasted great. Would make it again definitely. Cooked in a pizza oven so cooked in a couple of minutes.
Jan
0Hi, I can’t seem to locate the recipe card you keep referring to for the amounts?? It is very frustrating… it keeps saying it’s at the bottom.. but there is nothing there?
Wholesome Yum D
0Hi Jan, The recipe card is right above where you just left this comment. Or at the top of the post there is a “jump to recipe” button you can use to get right to the recipe.
Shelley
0Thank you so much. My ulcer ruptured several years ago. Between that and menopause I need to get rid of an extra 100 pounds, but so many recipes use tree nut flours or milks. I’m seriously allergic to tree nuts. I’ve searched off and on for a conversion table from nut to another flour or milk and have not found anything good to help. Its great you give alternate and amounts.
Art Westmoreland
0Hello, thank you for sharing this recipe. I plan to try the recipe using coconut flour. My question: would it be possible to prepare the dough using coconut flour in a bread machine? Thanks again!
Wholesome Yum D
0Hi Art, I have never tried this in a bread machine and I am not sure mozzarella would work well in the bread machine.
Linda
0OMG! Absolutely amazing! I waited so long before making this. Felt it would be too hard to make and it would be yuck! Finally! Near perfection. I made the almond flour version and used the food processor to make it. I have a pizza stone and that worked fabulously. I was worried about rolling it out but my rolling pin nailed it. I did spray some avocado oil spray on it first. Made it plain chees but next time I will experiment with seasonings and toppings! This is my go to Keto friendly pizza now!
James
0I’m having a hard time finding the amounts of cheese to melt. am I missing it or it does not say?
Wholesome Yum D
0Hi James, The amount of cheese used is 1.5 cups. You can find that info in the recipe card right above where you left this comment.
Susan
0Thank you for this recipe. So nice that it is only 4 ingredients and easy to make. I rolled it out to about 1/3″ thick. If I want it more crispy, should I roll it thinner? Or try the baking powder? I didn’t want to bake it longer because the edges were pretty brown.
Either way, I will make this again.
Maya | Wholesome Yum
0Hi Susan, Yes, roll it thinner if you want it more crisp. A pizza stone helps with this as well (bake with parchment paper on the pizza stone before adding toppings, then add toppings and slide the pizza directly onto the stone without parchment paper).