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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.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Almond Flour Version:
Coconut Flour Version:
Instructions
[ See step photos See my tips ]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:
1,545 Comments
Rhonda
0I loved this so much !!!
Dorothy Mathews
0This was my first attempt at making Fathead Pizza Dough. I used the Almond flour recipe. I followed the directions, used my hands to knead and let it rest about ten mins.
I had trouble with the crust sticking to the pizza stone I used (Pampered Chef/well seasoned). I sprinkled parmesan cheese on the stone to try to help it not to stick. I spread the dough to about 1/4″-3/8″ thick and docked it with a fork. Baked at 425°F for 10-12 min. Added toppings, and baked again for about 12-14 mins.
The taste was fantastic. The texture was better than I’d dare hope for. Very satisfying! Even my “Non-Keto” husband loved the taste!
(Except for the fact that it stuck to the stone).
Wholesome Yum M
0Hi Dorothy, I’m so glad you enjoyed the pizza crust! Even with a pizza stone, I suggest using parchment paper to prevent the crust from sticking. You will still get the textural benefits from using a stone, but it will be protected by the parchment lining. Enjoy!
Michelle
0I made this last night for dinner…Taste great and very easy…my only problem was the crust stuck to the parchment paper, so my slices ended up kind of a mess since I had to try and peel the paper off…any tricks to keep it from sticking? We are a pizza eating family so will make this regularly, once I figure out how to get the parchment paper off the crust;)
Wholesome Yum M
0Hi Michelle, I’m so glad you enjoyed the recipe! First thing to check for with parchment is if it’s single or double-sided. If it’s double-sided and sticking, then you may want to give it a light spray with cooking oil before stretching your dough out on it.
Joni
0This is fantastic!!!! Thumbs up from ALL the family members (2x 4 year olds, a 1 year old, my non keto hubby and myself)!! I just cook it for less time. It’s perfect!! Parchment paper is what makes this recipe successful. Prevents it from sticking to the pizza pan and helps me to push it into the pizza shape. This is my ONLY go to pizza recipe. 🙂
Katie
0I attempted this twice . The first time the dough looked amazing but I didn’t place a pan underneath it as I wanted a crispier crust and the entire thing just melted and fell through my oven racks . Second attempt, I used a pizza pan and the crust got to a nice golden brown color but was mushy. I cooked it for about 20 mins in oven and still didn’t harden …. please help! This crust tastes delicious just bad texture
Maya | Wholesome Yum
0Hi Katie, You need to pre-bake the crust on parchment paper, either on a pan or preferably, a pizza stone. I talked about this in the post and link to the stone I recommend. After the crust is pre-baked, you can put on toppings and bake directly on the rack to crisp up more, OR directly on the pizza stone.
Nadine
0Hi I liked the crust/pizza but it was very dry to eat, I needed a lot of water lol. Why would this be dry and what can I add to make it moist? Thanks
Wholesome Yum M
0Hi Nadine, The coconut flour is very absorbent. Be sure to use it right away so the mixture doesn’t get too thick. If you haven’t, be sure to check out the video to see the correct consistency of the pizza dough mixture.
Megan
0I loved this so much! Great flavor, great texture, great vehicle for pizza. I did add a pinch of oregano to the dough before baking, cause that’s what we do. Otherwise, I followed the recipe exactly. My kids loved “helping” make the dough come together.
Ellen Pruitt
0I got the cookbook and made the almond flour version of the fathead dough bread, but I could not find temp and time instructions amid all the instructions I read so I just had to wing it and I was disappointed that I couldn’t find this info. I looked at the breadstick recipe for guidance. I wish there was a recipe for a larger loaf then just doubling the recipe, because it does taste very good. Otherwise I have loved the cookbook!
Wholesome Yum M
0Hi Ellen, The fathead dough guide at the front of the book is a full tutorial on how to make that dough. Baking fathead dough will vary depending on what you are using it for. The book includes, bagels, tortillas, and gnocchi so each of those will have different cook/bake times which you can find in the actual recipes further back in the book. I hope this helps!
rhonda
0hi, I just made it and it was very easy to make although my crust is not crunchy I had to eat with a fork.
Ashley
0I made this last night with the suggested 3/4 cup of almond flour and one egg and it was Amazing! The texture was very good and so was the flavor. It cooked perfectly as well.
I added a little melted butter and garlic powder to the dough before seasoning to give it extra flavor. I cooked it for 6 mins, poked out any bubbles and rebaked for 5 more mins. The edges were nice and crispy while the middle was a good texture.
Ana Is
0I have made several of your recipes and they are all amazing. Pizza is my all time favorite food, and something I just didn’t think I would like if I tried the keto version. But since I loved your cheesecake, I decided to try it, and man, I am so glad I did. This pizza is not only easy to make, it is delicious. I add Italian seasoning and garlic powder to the dough and as a topper and it is absolutely fantastic. Today is my second time making this and I have shared your recipe and websites with others who are also on a weight loss journey.
Thank you so much!❤
Evelyn
0Hi. Can I use fresh mozzarella instead of the low-moisture shredded mozzarella for the fathead pizza dough?
Wholesome Yum M
0Hi Evelyn, No, I’m sorry that won’t work. It needs to be from a low moisture mozzarella cheese block or pre-shredded.
Janet
0What is the recipe when using flaxseed meal?
Maya | Wholesome Yum
0Hi Janet, The flaxseed version is a subscriber exclusive in our free members area – just use the form in the post above (or in the top bar at the top of this page) to sign up to get it. 🙂
Sam
0It was delicious and so easy to make. I will definitely be making this for my family again!
Andrew Smith
0Too sticky. Doesn’t work.
Wholesome Yum M
0Hi Andrew, If your dough is too sticky, let it rest in the bowl for about 10 minutes or even better, chill in the fridge. The coconut flour is very hygroscopic and will make the dough more workable as it absorbs the moisture from the other ingredients. I have more tips on working with the dough in the post above.
Teri
0Made the fathead pizza, it was really good and easy to make. My husband even liked it.
I bought your book at Target about 3 weeks ago. I have really enjoyed making the recipes.
Thanks for the other recipes as well.
Shawn
0I’ve made it with both almond and coconut flour. I prefer almond flour. For me, the coconut flour comes out a bit sweet. Still dig it though!
CHERYL KENNEDY
0My hubby took the dough and spun it in the air old school and worked like a charm. Thank you for the recipe. It’s my first fathead pizza dough and it is so so yummy. It will be my go-to pizza dough forever.
Brenda Cloyd
0This was delicious. After I melted the cheeses together, I used a stand mixer with a paddle attachment. I used EVOO on my hands to press it out. For my second try, I added Italian seasoning and minced garlic. The dough was so good, i didn’t top it. I cut it into “cheese sticks” and dipped them into surgar free pizza sauce.
Rachel
0Made this with coconut flour, it looked so promising but it tasted disgusting, I had to throw most of my lovely looking pizza away. Coconut does not go with pizza! I might try again with almond flour but the coconut flour version is not good.
Kat
0I can always taste the coconut in savory keto baking recipes like this (which I admit can make the whole thing taste a bit off), BUT I’ve found that it’s totally possible to neutralize it by adding some garlic powder and oregano/other Italian herbs to the recipe. I usually go with up to half a teaspoon (total).
Toni Reeves
0Hi Rachel,
I added parmesan cheese and crushed plain pork rinds to this recipe to mask the coconut taste. Try that as well. I am not a big coconut flour person either, but that’s all I have in the house right now.
Maya | Wholesome Yum
0Hi Rachel, I can’t taste the coconut when I make it but everyone’s taste buds are different. I’ve seen some people prefer almond and some coconut, which is why I offer both options. Hope you get the chance to make it with almond flour to see if you prefer that.