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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
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?
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.
Wholesome Yum D
0If this happens, I recommend refrigerating after mixing to make the dough less sticky. You can also see me make the dough with a food processor in my keto bagels post (video is on the recipe card).
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, Yes, you can use lupin flour in the same amount as almond 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.
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! ?
Wholesome Yum D
0Hi Mary, I would love to help you troubleshoot. Did you chill the dough before baking?
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).
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.