Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Pizza Recipe
- What Is Fathead Dough?
- Ingredients & Substitutions
- How To Make Keto Pizza
- Tips For The Best Keto Pizza
- What Kind of Sauce To Use For Keto Pizza?
- Topping Ideas For Fathead Pizza Crust
- Keto Pizza Nutrition
- Storage Instructions
- More Fathead Dough Recipes
- Tools To Make Keto Pizza Dough
- Keto Pizza (Best Low Carb Crust!) Recipe card
- Recipe Reviews
This low carb keto pizza recipe has been the most popular keto dinner on Wholesome Yum since 2017 — and for good reason: Fathead pizza crust tastes just like regular pizza! I challenge you to notice that it’s gluten-free and keto. Even my kids love it. The fathead dough has that chewy quality that’s often so difficult to achieve with low carb baked goods.
There’s a long list of keto pizza recipes on my website — including cauliflower pizza crust, pizza bowls, chicken crust pizza, and pizza casserole, among others — but this fathead pizza is the best of them all.
Why You’ll Love This Keto Pizza Recipe
- The best keto pizza crust — tastes like real pizza!
- Chewy crust texture with crispy edges
- Easy to make
- Just 4 ingredients
- 2 grams net carbs per serving for the crust
- Low carb, gluten-free, and keto-friendly
What Is Fathead Dough?
This fathead pizza dough recipe is a gluten-free, low carb, and keto dough that is made with mozzarella, cream cheese, egg, and some type of low carb flour. The melted cheeses create a chewy texture that’s often hard to achieve in low carb baking.
The original recipe for fathead pizza comes from the Fathead movie, a 2009 documentary seeking to refute the lipid hypothesis. The lipid hypothesis is the claimed link between high cholesterol and heart disease, and the source of the “low fat” way of eating promoted in the Western world since the 1950s. Numerous studies have debunked the claim (this is a good scientific paper on the subject citing many sources).
Fathead pizza crust has become a staple for many on a keto diet. It’s super easy to make and the texture is very close to real pizza! I’m sharing my adaptation of the keto pizza recipe with almond flour and coconut flour versions included — and more ways to use fathead dough at the bottom of this post.
In fact, fathead dough has been so popular that I dedicated a whole section to it in my Easy Keto Cookbook. The book includes this keto pizza recipe, as well as tips and tricks and several other recipes using this amazing dough. Plus, it has 100 other easy keto recipes with a photo for every recipe, full macros, and tips.
After spending over a decade on low carb baking, I also developed my own Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour, to ensure a consistent result every time — I highly recommend using one of these for this recipe. These flours have the finest consistency and the right moisture level, which is super important for the optimal texture, not only in pizza but also in other keto baking recipes.
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb pizza crust, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Low Carb Flour – You can make the keto pizza crust with almond flour or coconut flour. After over 1000 reviews, I’ve found some people prefer one and some prefer the other. The only difference is the amount: Use 3/4 cup almond flour or 1/3 cup coconut flour. I highly recommend using Wholesome Yum Blanched Almond Flour or Wholesome Yum Coconut Flour, as these have the finest consistency and the right moisture level, for the best texture in your low carb pizza. If you can’t have either of these flours, you can use flaxseed meal or even lupin flour, in the same amount as the almond flour, though the taste and texture is slightly worse than the almond or coconut options.
- Eggs – These help the keto pizza dough stay together. Use one egg for the almond flour version or two eggs for the coconut flour version (because coconut flour absorbs more moisture). If you need an egg-free version, you can try an egg substitute such as a flax egg but I haven’t tested this recipe with any substitutions.
- Mozzarella Cheese – Shredded mozzarella is the star component of fathead dough. It has a neutral flavor and mimics the gluten in white flour to create a chewy texture. For best results, use low-moisture, part-skim mozzarella and buy pre-shredded for convenience, but you can shred it yourself if you like. Avoid using fresh mozzarella (the snow white kind that comes as a ball), which has too much moisture. Other semi-hard cheeses are okay to use, but the texture is typically not as good as mozzarella and your crust will taste more cheesy, due to the stronger flavors in most other cheeses.
- Cream Cheese – Helps to make your keto friendly pizza crust less dense.
Low Carb Pizza Crust Variations
- Dairy-Free – I have not personally tried it, but many readers have told me they have had success using dairy-free shredded “cheese” and almond milk cream cheese. Keep in in mind the carbs in these products are typically higher than real cheeses.
- Nut-Free – Make the coconut flour version (coconuts are a fruit or drupal, not a nut). Alternatively, I mentioned options above for using flaxseed meal or lupin flour.
- Egg-Free – Flax eggs should work as an egg replacement, but the crust may be less sturdy.
- Seasonings – I like my crust plain, but you can add garlic powder and/or Italian seasoning if you like. I find that no additional salt is needed, since the cheeses are already salty, but you can add a pinch if you like.
- Baking Powder – For a more airy crust, add 1-2 teaspoons of baking powder.
- Xanthan Gum – For a chewier texture, add 1/4 to 1/2 teaspoon of xanthan gum to the dough.
How To Make Keto Pizza
This section shows how to make fathead dough for pizza, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet or pizza pan with parchment paper. (Or for best results, preheat a pizza stone in the oven and line a pizza peel with parchment paper for preparing the keto pizza crust.)
- Mix flour and eggs. In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour, depending on which version you are making.
- Melt cheeses. In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave, stirring halfway through. Stir again at the end until well incorporated. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
- Combine the fathead dough. Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. Form the dough into a ball.
- Form or roll out the crust. Spread the dough onto the lined baking pan or pizza peel to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
- Bake the keto pizza crust. If using a pizza stone, slide the parchment paper from the pizza peel to the stone in the oven. If using a pan, just place the pan in the oven. Bake, then poke more holes to pop any bubbles and bake again until slightly golden.
- Add toppings. Top the crust with sauce and toppings and return to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), until hot. If desired, place under the broiler to brown the cheese.
Tips For The Best Keto Pizza
- You can melt cheeses in the microwave or a double boiler. The microwave is the easiest option, but a double boiler is a good option if you prefer not to use a microwave. To do this, boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.
- Use a food processor if you have one. It’s fine to mix the fathead dough by hand, but a food processor makes the crust more airy and easier to mix. Use either a dough blade or S knife blade, and scrape down the sides as needed. Also, if it doesn’t want to mix together, positioning the cheese near the blade can help.
- Reheat the dough slightly if needed. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Ensure a uniform dough. For the right texture, it’s important for the fathead pizza dough to be uniform — make sure there are no streaks. If you are kneading with your hands, it helps to squeeze the dough between your fingers repeatedly.
- Chill dough if it’s sticky. If your kitchen is warm or humid, the dough may be sticky when you first make it. Chilling in the fridge for 20-30 minutes can help make it more manageable.
- Use oiled hands to reduce sticking. If the dough is too sticky to work with, another trick is to coat your hands lightly with oil before forming into a ball.
- Use a pizza stone if you can. I recommend one for all my keto pizza recipes, because it improves the texture of the crust. You’ll want to pre-bake the crust on a sheet of parchment paper over the stone, then bake with toppings directly on the stone, without any parchment paper.
- Watch the oven time. The baking time for this keto pizza crust will vary depending on how thinly you roll (or spread) it out. I like my low carb pizza crust very thin, so it only took about eight minutes for mine, but you can adjust the thickness to your liking.
- Don’t let it get too dark. The crust should be just slightly golden when you bake it the first time. If it’s too dark, the edges will burn after you add the toppings and bake again. I like my keto pizza crust crispy, so the pictures above show how golden mine got, but if you like it more chewy, you’ll want it even lighter in the initial baking step.
What Kind of Sauce To Use For Keto Pizza?
Top your keto pizza crust with any of these low carb sauces:
- Keto Pizza Sauce – This one comes together in just a few minutes, with common pantry ingredients. It’s fine to buy store bought pizza sauce as well, but avoid any that have added sugar in the ingredients list.
- Marinara Sauce – Similar to pizza sauce, but it’s cooked and typically more chunky. I often buy organic marinara sauce with no sugar added, but try to make homemade keto marinara sauce when I have time.
- Alfredo Sauce – I’m a huge fan of white pizza, and white sauce is lower in carbs than tomato sauce.
- Sugar-Free BBQ Sauce – Barbecue chicken pizza is delicious! But, you have to use a sugar-free barbecue sauce to keep it keto.
- Pesto Sauce – This makes the fathead pizza taste more like a flatbread.
Topping Ideas For Fathead Pizza Crust
You can use almost any kind of toppings for fathead pizza! Most pizza toppings are naturally low carb, since they are mostly meat and veggies. Here are the most popular options:
- Meats – Pepperoni, sausage, Canadian bacon, ground beef, or even shredded chicken all work great. Since the keto pizza with toppings only cooks for a short time, make sure your meats are pre-cooked before adding them. Any other keto meats are also fine to use.
- Veggies – Try sauteed mushrooms, bell peppers, onions, olives, or sliced tomatoes (or even sun-dried tomatoes). Check the list of keto vegetables list for more ideas.
- Cheese – Shredded mozzarella is the classic choice, but other keto cheeses may work well depending on the sauce you use.
- Herbs – Fresh basil, chives, or parsley can make nice additions, depending on what toppings you use.
If you are looking for specific topping combinations to try, I have seven delicious combos in my cauliflower pizza post. Avoid toppings that are higher in sugar, such as pineapple.
Keto Pizza Nutrition
Fathead pizza crust nutrition content is very low in carbs, so it’s great for keto diets.
How Many Carbs In Fathead Pizza?
The nutrition info varies a little depending on which flour is used, but is pretty similar:
Nutrition | Keto Pizza With Almond Flour | Keto Pizza With Coconut Flour |
---|---|---|
Calories | 144 | 117 |
Fat | 12g | 8g |
Total Carbs | 3g | 4g |
Net Carbs | 2g | 2g |
Protein | 8g | 7g |
For both versions, this is nutrition info above is per slice of crust (1/8 of the low carb pizza), without toppings. Toppings would be extra, depending on what you add.
This keto pizza crust may be a little on the high side when it comes to calories, but you’ll be surprised at how filling it is. Most people agree it’s well worth it, and you end up eating less, too.
Storage Instructions
Leftover keto pizza will keep in the fridge for up to 3-5 days.
Make Ahead Instructions:
There are three ways to prepare this fathead pizza recipe ahead of time:
- Make the ball of fathead pizza dough ahead. You can prepare the dough, cover it in plastic wrap, and store in the fridge for up to a week, until you are ready to use it.
- Bake the crust ahead. You can refrigerate it for up to a week. To make the pizza, just add toppings and bake for 10-15 minutes.
- Freeze the keto pizza dough. See options for that below!
Freezing Instructions:
Yes, you can freeze keto fathead pizza! There are two options:
- Make the dough, form a ball, wrap tightly in plastic, and freeze it. When you want to use it, let it thaw completely and then roll out as needed. You’ll have to bake the crust before adding toppings and baking again.
- Pre-bake the keto fathead pizza crust. I prefer this option for convenience — no thawing needed! Bake the crust as directed, wrap it, and store in the freezer. When you are ready to enjoy the pizza, simply add sauce and toppings to the frozen crust, and bake for about 20 minutes at 400 degrees, until hot. If you prefer, you can also top the pizza before freezing; just be sure you freeze right away so that the crust doesn’t get soggy.
More Fathead Dough Recipes
Fathead dough can be used for so many baked goods beyond pizza! Sometimes the dough is the same, and sometimes there are slight changes, such as adding baking powder or sweetener, omitting cream cheese, or changing the flours. Try these delicious recipes:
Tools To Make Keto Pizza Dough
- Food Processor – A food processor can make fathead dough so much easier! Avoids the mess of kneading by hand.
- Double Boiler – An alternative for melting the cheeses, if you don’t want to use the microwave.
- Rolling Pin – Though you can use your hands, you’ll get the most even cooking if you roll out your keto pizza crust — and if you like it thin and crispy, this is a must! I use this marble pin, because it has a good price, looks beautiful, and doesn’t heat up the dough, reducing stickiness.
- Pizza Stone + Pizza Peel – A pizza stone creates a crispier exterior to the crust and I highly recommend it! For a fathead pizza recipe, you’ll still want to use parchment paper on top, so it won’t stick, but you can finish the keto pizza on the stone without parchment paper after adding toppings. The pizza peel allows you to place the crust onto the stone and remove when it’s done.
Keto Pizza (Best Low Carb Crust!)
Fathead dough makes the BEST low carb keto pizza crust: Crispy, chewy, and ready in 20 minutes! Make it with almond flour or coconut flour.
Ingredients
Tap underlined ingredients to see where to get them.
Keto Pizza With Almond Flour:
Keto Pizza With Coconut Flour
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Prep: Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper. (Or for best results, preheat a pizza stone in the oven and line a pizza peel with parchment paper for preparing the keto pizza crust.)
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Mix flour and eggs: In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour, depending on which version you are making. (A food processor will make a fluffier crust and is easier, but it's fine to do this by hand if you prefer.)
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Melt cheeses: In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
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Combine: Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
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Form crust: Spread the dough onto the lined baking pan or pizza peel to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
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Bake: Bake for 6 minutes. (If using a pizza stone, slide the parchment paper from the pizza peel to the stone.) Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until lightly golden. (Don't let the crust get too dark at this step, or the edges will burn by the time you cook the pizza with toppings.)
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To make keto pizza: Pre-bake the crust as instructed above. Top with sauce and toppings and return to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), for about 10 minutes, until hot. If desired, place under the broiler for 1-2 minutes to brown the cheese.
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.
Recipe Notes
Serving size: 1 slice, or 1/8 of entire pizza
- Nutrition info is based on the keto pizza recipe with coconut flour, and does not include toppings. Macros for the almond flour version are very similar and can be found in the post above.
- Check the tips above on working with fathead pizza dough!
Recipe from The Easy Keto Cookbook.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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. 🙂
1,457 Comments
DIana
0Hi, instead of coconut flour can I use almond flour? Thank you!
Maya | Wholesome Yum
0Yes, you can. Use 3/4 cup almond flour and reduce eggs from 2 to 1.
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?
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.
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 🙂
Thay
0I sprinkled it with a bit of extra coconut flour to prevent it from sticking to my rolling pin.
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!
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.
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.
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.