Shop
My
Custom
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.
Remove Ads
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.
-
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.
-
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.)
-
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.)
-
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.
-
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.
-
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.)
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
fredmcgillicutty
0I made almond flour version. It was good. Pizza crust is one of the most difficult keto recipes in my opinion, so the fact we consumed the entire pizza says something. I rate a 4 with keto in mind, because nothing will ever compare to a standard pizza dough, and I’m not trying to compare here.
Kelly
0I just finished a 40 hour fast and decided to make this for my first meal , I don’t know if i’m just super hungry and anything tastes amazing right now, but i’m pretty sure this keto pizza beats any other pizza i’ve ever eaten! It’s perfect , super low carbs and soooo damn tasty 😀
Jim
0I have been dying for pizza for over a year and thought I’d try this keto recipe. Boy was I amazed! I used the almond flour and plan on using the coconut flour next time for comparison.
Rita W Aaron
0How long do the prebake crusts keep in the freezer?
Wholesome Yum D
0Hi Rita, These crusts will last 2-3 months in the freezer.
Rita Lebsock
0Yum!!! double yum!! Even my friend enjoyed it 🙂
brenda hair
0Same here my dough was not forming into a ball! I just put it in the fridge in hopes that it will help it to form a ball so I can roll out.
Michigan Guy
0We liked it – I didn’t melt the cheese before blending with the almond flour and eggs and I used an immersion blender for convenience. I doubled the recipe and made a big pizza. I was very tuned into the crust and, on balance, liked it, especially the consistency, but what was funny was that the folks who are not on Keto / low carb LOVED it, lol. We topped with peppers, chicken sausage, garlic, tomatoes, and mushrooms and low carb Pizza sauce – and lots of Italian blend cheese. Will definitely make again.
Chris
0The printed recipe did not include the tip about refrigerating the dough if it was too sticky, so mine was wet (and my kitchen is not warm or humid!). I did spread the dough on parchment paper on the pizza peel — and baked it on a stone. I was pleased with the result, so I will try again. I will refrigerate next time, but I will also probably try a bit more almond flour.
CT
0Because I’m not a pizza maker from way back, I followed your recipe. This is new for me since I’m already a chef so tend to get carried away right from the get go and experiment.
But the crust turned out great! But the next time I made the dough I only had almond meal and coconut flour so did 1/2 cup almond meal with 1/4cup coconut flour, 1tsp baking powder and 1/2tsp zanthan along with an extra large egg.
And for the cheeses I did the 1+1/2 cups mozzarella with 3tbsp cream cheese. Also turned out excellent!
Great recipe! ?
Tammy
0Hi!! I’m trying low carb/keto the best I can, but I also need pizza in my life! I tried this recipe with the almond flour and wow was I shocked!! Delicious!! Really hit the spot. I do have one question, how long after you make it can you keep in fridge?
Wholesome Yum D
0Hi Tammy, You can store in the refrigerator for 3-4 days.
Roberta Lefft
0Excellent recipe I even bought the book.
Linda Monforte
0Yea‼️ A dough recipe that works. I have to use coconut flour because my husband is allergic to nuts-so no almond flour
Vanessa Rauguth
0We absolutely loved the recipe with almond flour. I am going to try coconut flour next time. I missed the instructions to cool the dough of it was difficult to roll out. I am definitely doing that next time.
Bella
0I am on keto and I have been craving pizza for a whole month. I looked at all the stores and tried to find healthy ones but they all had too many carbs. I tried this and put turkey pepperoni on the top. The first bite was magical. Will make again!
Rhonda
0Made the crust with coconut flour and it turned out great! Used food processor and cooked on pizza stone. I also added a little italian seasonings into the crust mix. The batter mix is wet (not like a yeast flour crust). I did spray two pieces of parchment paper with coconut oil and rolled the dough between the parchment paper. Once I lifted the top parchment paper, I could easily finish shaping the pizza dough. The pizza stone worked well to create nice brown bottom with a light crispness. The crust was actually light tasting compared to a yeast flour crust which tastes much more dense to us.
Dani
0I wasted a lot of ingredients in this recipe. I followed all the instructions and my flour/egg mixture never incorporated. It was only a sticky mess. I tried with my food processor and also just mixing it by hand. I will just stick with the chicken pizza dough.
Wholesome Yum D
0Hi Dani, Sorry to hear this recipe didn’t turn out as expected… 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.
Amanda
0This didn’t work for me. Followed instructions exactly and I’m usually pretty good with recipes, but it was a sticky mess that never formed into a ‘dough’. Maybe I was doing something wrong? Anyway I would love to try again and have it work. It tasted great but when I even tried to spread it in a pizza pan it would stick to the spoon, not the pan.
Roberta
0Why not use a little more almond flower so its not so sticky
Wholesome Yum D
0Hi Amanda, 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.
Candy
0Fantastic! For years I baked pizza with homemade crust (from flour), and then gave it up since going keto. I am so happy I can eat pizza again!
Danielle
0Great recipe! I think the crust could use some salt but otherwise, it was wonderful to have pizza tonight for dinner! ❤️
Linda
0Fantastic! I used the coconut flour mix and used the food processor instead of microwaving the cheeses. Whipped up in no time and it was delicious!
Rebecca
0My husband has a dairy sensitivity and avoids dairy (and nightshades too!). How can I adapt this pizza crust recipe for him? We have an amazing roasted garlic cashew sauce that we use on pizza that the whole family loves. My husband just uses non-dairy cheese on his pizza but I want to move the whole family onto a gluten free, low carb diet. Pizza is a must!
Wholesome Yum A
0Hi Rebecca, I do have some dairy free alternatives within the post. Flax eggs should work as an egg replacement, but the crust may be less sturdy. 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.
WHITEFLOWER
0This is my go-to pizza crust! So yummy and delish! I will admit that I add some Baking powder and xanthan gum for a bit more pizzazz!! However, my food processor is pitiful, and with RA, hand mixing it out. Instead, I use my KitchenAid mixer with a dough hook. It takes time to encapsulate the flour mix into the cheeses, but it works very well! Hubby loves this crust – and we do have pizza at least once a week. Thank you, Maya, for an outstanding pizza crust (that is even great cold the next day).
K
0How much baking powder did you use?
Wholesome Yum A
0Hi K, For a more airy crust, add 1-2 teaspoons of baking powder.
Joy
0I read and re-read. I couldn’t find what size pizza this makes. On average, I’m guessing 14 inch… Maybe, depending on thickness?
Wholesome Yum D
0Hi Joy, I usually get a 12in pizza when making this recipe.
Penny
0Made this pizza with fathead bread! It was very good! Mixed it by hand but next time will use my food processor! I would recommend this to everyone!
Robin
0Used almond flour recipe for dough and added 1 tsp Italian seasoning. Also, added parmesan cheese to the cheese mixture. First time making it. I have missed pizza since starting the keto diet. This was tasty.
Shelly M Houghtaling
0Used the Almond flour recipe for fatheat dough, used 2/3 for the pizza ~ 12 inch pan ~ and added the extra baking powder as suggested by one of the respondees. Oregano, basil & black pepper in the dough. Toppings were no sugar added BBQ sauce, leftover roast pork diced, Fiesta Cheese, pineapple tidbits. Someone said that the toppings had made the dough wet, so I put the pineapple in my mini salad spinner. Really nice crisp crust. Was thinking that if you put everything you saute for the top of the pizza in the spinner ~ keep the juices ~ then it would make the toppings drier for the crust. You could than take the juices & reduce them while the pizza cooks, add a touch of butter or cream and use it to drizzle over the pizza. Especially if you add lettuce & tomato after the baking!! Yum. LOTS of hints in the comments.
S. Cain
0The written instructions do not match the video. I suspect following the video will produce a much better result.
Wholesome Yum D
0Hi, Which instruction do you have questions about?
Michael
0Outstanding! First time making. Easy prep and overall procedure. I would just ask how to crisp up the middle portion of crust – will make again. Thank you.
Karen
0Love this Keto pizza recipe! It was so delicious.
Erin
0Hi, my pizza is currently still in the oven but I have a question on the dough. It was really wet, I used the almond flour recipe. I put the dough in the fridge for 30 minutes and still too wet to make a ball. Any ideas what I did wrong?
Wholesome Yum D
0Hi Erin, Sorry this recipe didn’t turn out as expected, did you use low-moisture, part-skim mozzarella?
Kelly
0Hi just wondering if you can use normal cheddar instead of mozzarella?
Wholesome Yum D
0Hi Kelly, That will not work in this recipe.
JP
0Hi, just for the record, I used Gouda to make mine and everyone loved it. The base has a lot of flavor and grating the Gouda was much easier than soft Mozzarella.
Diane
0Has anyone made this with a mixer using a dough hook?
RK
0I tried it with my big kitchen aid and was ok but still ended up scraping the unmixed dough and had to stir by hand. Really enjoyed the pizza though. Will go back to the processor next time.
Wholesome Yum D
0Hi Diane, I have not tried that with this recipe.
Cheryl
0I added 2tsp of baking powder, used almond flour, food processor to mix, parchment for 1st bake, and a pizza stone for both bakes. It was super fantastic. This has been my go-to crust for a while, but the baking powder really made it extra good and fluffy.
(I have never liked crust with xanthan gum in crusts, so I didn’t add that. Always tastes waxy…)
Stephanie Brambila
0Love that it has ingredients already in my pantry/fridge! Super easy. Followed directions. Worked GREAT. NO ISSUES!
One tip and one reality:
Tip — replace parchment when you add toppings and place back in oven. Mozzarella sweats. Fresh parchment means crisper crust on bottom.
Reality– 1/8 of pizza is tiny, and I’m not a big portion person. But 1/4 with salad was perfect! So if you track portions, go ahead and call it 1/4. You will still enjoy the keto benefits! 😀
Donna
0Absolutely delicious.
Justine Cappetta
0I have only had the almond flour version but happened to have coconut flour so I used that. I did marinara and ricotta. It was so good!! I wasn’t even sad that I couldn’t eat regular pizza bc it was so tasty!!
Meaveen
0Hi there, I have been eating low carb for a few years, but was never a big pizza-eater so had never tried the fathead pizza base. I bought your Easy Keto Cookbook this week and, excited about making the pizza for my partner’s 17-year-old T1 diabetic son, I did a practice run this evening. The base was perfect! But, after I had added the toppings and baked it, it turned so soggy it was impossible to pick up 🙁 I have looked through your book but can’t find any specific topping recipes or quantities. I used a thin layer of pasta sauce with sliced asparagus and artichokes, plus spicy chorizo slices and goats cheese dollops – it looked so good when it went into the oven but, despite quite a bit of extra time in the oven, it has remained very soggy and falls apart if you try to pick up a piece. Any tips? I’ve looked online but I haven’t found anything that could be the cause. I pricked holes in the base at the beginning and halfway through and baked it on a wire rack throughout. Reading the comments here, it’s clear most people have had great success with it!
Laura
0The vegetables you mentioned are water heavy to begin with, so they probably dispersed water as they cooked.
Meaveen
0Thank you! My next try was much more successful with dryer toppings and using a thin layer of tomato paste, rather than pasata. Leftovers were delicious cold for lunch the next day.
Wholesome Yum D
0Hi Meaveen, You can check out my post about Fathead Dough. I sounds like you might have had too many toppings.
Jade
0Pizza came out perfect! My husband even thought the crust was store bought. Thank you!!! I can’t wait to make it again. I followed the almond flour recipe and used my food processor. I also made your pizza sauce. My family loves your recipes. ❤
Rob
0Hi Maya. Thanks for providing these recipes and I really appreciate your additional details, like adding some xanthan for chewiness, a bit of baking powder for additional loft. I am making this keto crust for myself, along with 2 pies for my family from a regular bread flour biga I’ve been fermenting since yesterday. I usually run my oven around 525°F for the biga-type doughs and have 3 stones in my oven. Have you experimented with pre-bake temperatures for the keto dough? I’m thinking I could do the keto at this higher temp for about 4 min, check for bubbles, then another 2-5 min for the first pre-bake at this hotter temp and see what happens. If I ruin it, or if it works, either way I’ll report back, but I thought you might have some experience here. I did see several commenters asking about those 1000 degree (or 900° or whatever they are) pizza ovens and saw your comments that those would not work well. But I’m only shooting for +100°, not +500°. Thanks again for providing great content.
Wholesome Yum D
0Hi Rob, I look forward to hearing your results from pre-baking this pizza crust.
Marion
0Using which flour gets closest to chewy crust…. almond or coconut flour? Would like to make it today, thank you
Wholesome Yum D
0Hi Marion, Almond flour is more popular in this recipe.
Deedra Whitley
0One of the best, quickest & easiest fathead pizza dough recipe. Can make ahead & freeze in ziploc bags for dinners on the run. Can even make in round cake plans for individual pizzas & everybody gets exactly the toppings & amounts they want!! Try it out, I promise you won’t be disappointed!! (Quick cheat, I do latex gloves & mix the dough by hand. Makes clean up easy!!)
Paige
0Best crust! I’ve made this so many times with lots of different topping combos. My family loves this pizza. We usually eat it once a week.
Kat Brooks
0Fantastic pizza. Made two barbecue chicken pizza’s with thin crust. Didn’t have cream cheese but did have some feta that I substituted. Put Italian seasoning in when making the dough. Don’t have a food processor so I used the dough hook on my kitchen aid but finished the kneading by hand. Wow. Way better than any pizza I’ve had in a long time. I have to eat gluten free and my husband is on keto. Thank you for the best recipe. Will be making again.
Liz S
0Can this recipe be used with a pizza oven? We have one on our deck and the temperature gets to 800C. Thanks, this is the only item I miss on our keto diet. We manage with the zoodles for pasta etc.
george noland
0I am in the same boat…I have a Ooni Koda 16 pizza oven that has been the center of our Pizza world…now faced with the challenge of sort of downgrading from what we are accustomed to….but health is more important
Wholesome Yum D
0Hi Liz, I suggest baking the dough first, and then you can put the toppings on and melt it in the pizza oven. I don’t think this dough would cook fast enough because your pizza is in the oven for a short amount of time.
Shelly Healey
0LOVED this recipe so much! My husband is newer to low carb foods, and the fact that he ate two pieces is a huge win! Thanks for the recipe and detailed instructions–I know we’ll be making it often.
Ross
0ty for the recipe
Bernadette
0Has anyone mixed in a stand mixer using a paddle? I’m thinking this should work.
Wholesome Yum D
0Hi Bernadette, I suggest using a food processor for this recipe.
Lundiga
0Very tasty recipe. I do think you need to salt it a little once you put the toppings on. I ate half…with the mozzarella I put on top I estimate I ate a cup of cheese! ?
Lois
0Do I need a pizza stone to make this?
Maya | Wholesome Yum
0Hi Lois, A pizza stone is not required, but recommended. I explain this more in the post above.
Libby Hester
0Could I use carbquik instead of almond or coconut flour?
Wholesome Yum D
0Hi Libby, I have never tried using Carbquik in this recipe.
Liz S
0Can we use our pizza oven to prepare this keto pizza?
Wholesome Yum D
0Hi Liz, I’m not sure that would work because this dough needs longer to bake, usually with a pizza oven, you are only cooking for 90 seconds.