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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?
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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
Melinda Smith
0HI. Can’t wait to try this. I’m wondering how long to cook after I add toppings. Thanks.
Maya | Wholesome Yum
0Hi Melinda, It will be about 10 minutes after adding toppings.
Cyndi
0Can you freeze?
Maya | Wholesome Yum
0Hi Cyndi! Yes, you can freeze the pizza crust. Have a great day!
Jessica
0Tried this in place of garlic bread, turned out perfect. Added some garlic powder, Italian seasoning and salt. Topped with shaved butter before baking. And then sprinkled with more cheese. Great alternative to garlic bread.
Maya | Wholesome Yum
0I love all of your additions, Jessica! Thanks for stopping by!
Jeanne M white
0I made this tonight all 4 of my boys was gone just had my daughter she made a frozen pizza ( I have celiac s ) she refused to eat hers and helped me with mine !
Was so yummy !!! Added pepperoni , mushrooms , bell pepper and black olives .
Thank you for the recipe !
Maya | Wholesome Yum
0Hi Jeanne! Your toppings sound delicious! I am so glad you liked the pizza crust. Have a great day!
Tracy
0Wonderful!! Easy and my 12 and 13 yr olds liked it!!! Awesome!!!
Maya | Wholesome Yum
0That’s great that it’s kid approved, Tracy! Thank you so much!
Emily
0This recipe is okay but you said that you had 3 different ways to make the keto pizza. You only showed me 1 recipe. What is up with that?
Maya | Wholesome Yum
0Hi Emily, The 3 different ways are a special bonus that I offer just for email subscribers (for free). I really appreciate all my readers and always look for ways to reward those that follow along with my email newsletter. The 3 different ways are mentioned in the signup form, and it’s completely free if you’re interested. Thanks for visiting!
Jason
0Best pizza ever, we do bacon, ricotta cheese, mushrooms, pepperoni. So good and so easy.
Maya | Wholesome Yum
0Wow Jason, that sounds amazing! I am so glad you liked it!
Sabrina
0I am excited to try this for my family, but for me, I’m grain free AND dairy free (I do eat some raw goats milk a few times a week though) Any thoughts on a good grain free AND dairy free (or at least minimal dairy) pizza crust? Thanks for any advice!
Maya | Wholesome Yum
0Hi Sabrina, I have this paleo pizza crust recipe that is grain-free and dairy-free.
Amy
0I made this tonight and it was mouth-watering delicious. THANKS! I would never have attempted it but it looked easy and it was.
Maya | Wholesome Yum
0I am so happy you enjoyed it, Amy! Thank you!
Julia
0I love this pizza, but tonight when I made it , it all stuck to my parchment paper. Was wondering if this has ever happened to anyone , and what could I do to prevent this from happening?
Thay
0I sprinkled it with a bit of extra coconut flour to prevent it from sticking to my rolling pin.
Jeanne M White
0The first time I made fat head pizza dough I rolled it to thin and it stuck. My four boys peeled the crust off the paper and said it was still yummy. I have used coconut oil cooking spray on my parchment paper, then rolled out, never had an issue 🙂
Maya | Wholesome Yum
0Hi Julia, I’m so glad you like the pizza! That usually doesn’t happen for me, but you can oil the parchment paper first.
TJ
0This does not work at all. Cheese mixture is a complete liquidy, oily mess.
Maya | Wholesome Yum
0Hi TJ, It’s hard to tell what went wrong without having more detail. The cheese mixture is supposed to melt and be easy to stir, so yes, it would be gooey and almost liquid. That doesn’t mean the recipe doesn’t work – I’ve tested it many times. That isn’t the final product and there are more steps after that. Is there a particular step you had issues with? I’m happy to help.
Paula Rotondo
0Can I make my dough like I always do? I use flour, yeast, oil and salt. Can I replace the flour with almond flour? Will it rise like the white flour?
Maya | Wholesome Yum
0Hi Paula, No, unfortunately not. White flour and almond flour behave totally differently.
Paula
0Thank you, my daughter just text me, she made the pizza dough like yours, she said her and her husband thought it was delicious. My daughter always made pizza for her family. For her to say it’s good is something, her pizza’s we’re always delicious. I’m so excited to try it, Thank You!!
Maya | Wholesome Yum
0I love hearing that! Thank you, Paula!
Paula
0Hi Maya,
Do you think I could use this recipe to make a stromboli?
Maya | Wholesome Yum
0Hi Paula, Yes, you definitely can!
Julia
0Love this recipe! We’ve tried it many times, and am now prepping it to store in the fridge to use on a weekly basis!
Do you mind if I post a link to your site from mine, I planned on posting my prepping on my site and don’t want to make it look like the recipe is mine?
Maya | Wholesome Yum
0Thank you, Julia! I’m so glad you liked it and make it regularly. Yes, of course please feel free to link back to the recipe. You can list the name and link back, but without re-posting the actual recipe please. Thank you so much for asking!
Carmen
0I’ve made it and it’s really good, but It was kinda “sweet” because of the coconut flour. Did I do something wrong? Is it normal to feel this “sweet taste” from the coconut flour?
Maya | Wholesome Yum
0Hi Carmen, I don’t detect sweetness but some people are more sensitive to it, or it could be the brand of coconut flour. Adding garlic, Italian seasoning, and a little more salt can help.
Kati
0I can not get the dough to form lol. I’ve tried too many times. What am I doing wrong?
Maya | Wholesome Yum
0Hi Kati, Sorry to hear you had issues with the dough. It’s hard to tell what is wrong without being in the kitchen with you. Have you tried kneading, then reheating again? Other than that, if you have a food processor, that can help if you are having trouble by hand.
Georgia
0I would like to use flax meal to get the extra fiber in. What do you suggest?
Maya | Wholesome Yum
0Hi Georgia, You can replace some of the almond flour with flax seed meal in the same amount. The texture will be a little different but will still work.
Shella Taylor
0Do you think it’s possible to roll this thin enough to serve as a keto tortilla (say for a quesadilla)? And, if so, would you still cook it in the oven and then prep the quesadilla as normal on the stove? or would you do it all on the stove? Thanks!!!
Maya | Wholesome Yum
0Hi Shella, Yes, you can definitely do that! I’d recommend baking in the oven and then finishing with fillings on the stove. But let me know how it goes if you try something different!
Jen B
0Made using shredded parmesan, two eggs, cream cheese and almond flour! So good!!
Maya | Wholesome Yum
0Thank you, Jen!
Rebecca E.
0Thank you so much for this recipe! I’ve been craving my favorite pizza and this allowed me to indulge without getting off track. I topped with a pesto base, mozzarella, feta, parmesan, spinach, mushrooms and sundried TOMATOES. I added a little garlic and Italian herbs to the crust. DELICIOUS!! I was expecting to eat the entire pizza in one sitting but got full quickly. Looking forward to two more servings over the next couple of days.
Maya | Wholesome Yum
0Thank you, Rebecca!
Malikye
0If you have a square pan, find the area by multiplying the sides, then divide that by 78.5. Should give you a rough multiplier to multiply the recipe with.
Malikye
0For those who are wondering about pan size. This recipe only makes enough dough for a small personal 10″ pizza. If you want a medium 12″, multiply the recipe by 1.5. If you want a large 14″, multiply the recipe by 2. If you want an extra large 16″ pizza, multiply by 2.5.
Gregg Malott
0We tried it for the first time Friday night and loved it! We are starting low carb for the first time since the 90’s. Things have changed so much for the better! We absolutely loved this pizza crust! It was crispy and flavorful and hit the spot. Thanks for your great recipes!
Maya | Wholesome Yum
0Thank you, Gregg!
Dominique Wright
0If you are going to try this recipe it is important to have realistic expectations. Anyone who tells you they can’t tell a difference between this and regular pizza is either lying or they have never eaten a decent pizza. From a texture standpoint there is not much difference between traditional dough and this low carb variation. From a taste standpoint the difference is night and day. The coconut flour tastes like coconut. This is a fair substitute for real pizza. If you are a pizza junkie or pizza snob this recipe will certainly not pass muster. My search for the perfect paleo pizza will continue. This recipe works and it can be a decent substitute.
Maya | Wholesome Yum
0Hi Dominique, Thank you for the feedback. It doesn’t taste like coconut to me but I know some people are more sensitive to the flavor than others; it might also vary by brand. You can try using 3/4 cup almond flour instead to see if you like that better. I hope you’ll find a low carb pizza recipe you like better!
Monika
0Wow, just ate half (3 slices) and could easily eat the other half. I followed the recipe exactly, but made it thin and baked the crust for 5 extra minutes so that it was thin and crispy. I topped it with gluten-free pepperoni, mozzarella, and feta cheeses plus red capsicum, red onion, and olives – so good. Thanks for a fantastic recipe.
Maya | Wholesome Yum
0Thank you, Monika!
Courtney Griffin
0My kids love this pizza! My daughter tells me that it tastes like the real thing which is a huge compliment coming from her.
Maya | Wholesome Yum
0Thank you, Courtney!
Maria Alba
0Another great idea!! Perfect meal to fulfill pizza cravings.
Maya | Wholesome Yum
0Thank you, Maria!
Debbie Lategan
0Fathead Pizza Crust. I Love Love Love this recipe! 5 stars from me! It was my daughter’s birthday on the 24 of January and she ordered pizza for all the family, they enjoyed their pizza from Romans and I my own homemade Fathead Pizza. Everybody wanted to taste my Fathead Pizza.
Maya | Wholesome Yum
0Thank you, Debbie!
B Brown
0***** this is the only 5 star way to rate this recipe.
Maya | Wholesome Yum
0Thank you so much! Sorry you had issues with the ratings. Sometimes the stars don’t show up on mobile phones and I’m trying to look into that. If you can see them, they are right on the recipe card and you can just tap the 5th star to rate.
Sharon Guillory
0My family loves pizza made with this crust. They request it every week.
Maya | Wholesome Yum
0Thank you, Sharon!
Erica
0Hi! Nutritional value for the crust only or does that include pepperoni and cheese and sauce for toppings??
Maya | Wholesome Yum
0Hi Erica, the nutrition facts are just for the pizza crust.
Kathy Pratt
0One of my go to recipes!
Maya | Wholesome Yum
0Thank you, Kathy!
Dee
0This is not only the best pizza dough but makes awesome rolls too, dinner rolls, cloverleaf, butter horns, parker house, hot cross buns, breadsticks, and the list goes on. I love this. Thanks, Maya.
Maya | Wholesome Yum
0Thank you, Dee!
Karyn M
0This is an awesome pizza crust!! Both my husband and I loved it! I was out of coconut flour so I used almond flour instead and it worked just fine. LOVED IT!!
Maya | Wholesome Yum
0Thank you, Karyn!
Kimberly Fultz
0I really enjoyed this pizza crust. Will make again definitely.
Maya | Wholesome Yum
0Thank you, Kimberly!
Rachelle
0Great recipe! Even my teenagers liked it.
Maya | Wholesome Yum
0Thank you, Rachelle!
Barb
0I used the almond flour recipe and it was delicious but for some reason, the dough was too wet and I had to keep adding more flour until I got a good, workable consistency. I used large eggs so can’t figure out why so wet unless the brand of mozzarella cheese I used was too moist?
Maya | Wholesome Yum
0Hi Barb, Yes, maybe it was the mozzarella. Did you use hard/low-moisture mozzarella, or fresh? It has to be the first kind. Also, did you see that you need more almond flour if you use that instead of coconut? If using almond flour, you need 3/4 cup.
Diane Holler
0I love this pizza. I made it for my granddaughter on Monday and she loved it too. She’s 21 and has had Type 1 diabetes since she was 8. I’m trying to teach her how to eat low carb and love it.
Maya | Wholesome Yum
0Thank you, Diane! Glad you both enjoyed the pizza!
Grace Balza
0I don’t eat eggs. What can I substitute the eggs with, in the pizza crust? Are egg whites ok?
Maya | Wholesome Yum
0Hi Grace, I’m confused because you said you don’t add eggs but asked if egg whites are ok. I haven’t tried this with an egg substitute; flax eggs might work but I haven’t tested it. If you wanted to use just egg white, that might also be ok (you’d need 1/2 an extra egg white per egg), but the texture would be different.
Garrett
0Wow this crust is awesome. I just made a pizza for dinner and I am so glad I tried it. I really thought I was going to have to give up eating pizza. Your recipe totally made my day.
Maya | Wholesome Yum
0Thank you, Garrett!
Leslie
0How many slices are you slicing this pizza into to come up with your nutritional values?
Maya | Wholesome Yum
0Hi Leslie, this recipe makes eight pizza slices.
Krystal
0This worked perfectly, thank you! I added psyllium husks to get a crisper texture and a bit of rosemary for flavour and it was amazing as a crust for a pepperoni pizza. I halved the recipe because I didn’t trust myself not to eat it all, which turned out to be a wise decision as it was so delicious.
Maya | Wholesome Yum
0Thank you, Krystal!
Nataly
0Can I freeze the pizza after the first cooking? Then I would dress it and freeze it.
Maya | Wholesome Yum
0Hi Nataly, Yes, it freezes great!
Leah
0If you freeze it (plain and untopped) would you bake it with toppings from frozen or let it thaw first?
Maya | Wholesome Yum
0Hi Leah, I usually just bake from frozen.
Terra
0Just to be clear. You cook the crust then add toppings including sauce and freeze it? The sauce doesn’t make it soggy after freezing? Do you put it in the oven frozen or thaw it first.
Thanks
Maya | Wholesome Yum
0Hi Terra, No, I’d recommend freezing without any toppings, and just add toppings when ready to eat. Like you said, the sauce would make it soggy if you freeze it with it. This crust absorbs moisture more than a traditional wheat crust would, so I wouldn’t add the sauce until you’re about to eat.
Tiffany Grace Hyatt
0After trying this pizza crust I’m definitely never going back to a high carb diet. This is wonderful! I don’t feel like I’m missing out on anything. Thank you so much!
Maya | Wholesome Yum
0Thank you, Tiffany!
Mike
0I think I may be doing something wrong here. The dough becomes very sticky. I mean to the point that it won’t come off my hands. I’m guessing it’s from melting the 1 1/2 cups of mozzarella. I am a horrible cook so it may just be me where I messed something up. Any suggestions? Thank you.
Maya | Wholesome Yum
0Hi Mike, You can try a food processor if it helps to mix the dough completely. It’s very sticky until well mixed. It can also be sticky if it’s warm in your home. You can use wet or oiled hands, and/or refrigerate the dough to help with stickiness if needed.
MrStag
0I started a low carb diet a little over a month ago and let me tell you, this is a game changer! So easy and delicious, I’ve made it multiple times since coming across this page. The only thing I do different is add a little garlic powder to the flour. Thanks so much for sharing!
Maya | Wholesome Yum
0Thank you! Garlic powder is a nice addition.
SaJo
0OK, does it TASTE like coconut flour?
Maya | Wholesome Yum
0Nope, it doesn’t! The cheeses really cover that up.
Tirzah
0I made this for the first time last night and made it extra fatty by drizzling garlic butter on the crust after it cooked. So delicious and filling.
Maya | Wholesome Yum
0That sounds super delicious!
Sharon
0Which flour would make a crispier crust, almond or coconut?
Maya | Wholesome Yum
0Hi Sharon, In my experience they are the same in terms of crispiness in fathead dough. If you want the crust to be crispy, I highly recommend using a pizza stone. It’s sometimes hard to get it on there when the dough is completely raw, so if that doesn’t work, try starting with parchment paper on the stone and after a few minutes slide the crust directly onto the stone.
Chelsey
0WIN! This was fantastic. Super easy and my 5 year old asked for thirds. Thank you!!!
Maya | Wholesome Yum
0Thank you, Chelsey! I’m glad you both liked it!