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Free Printable: Low Carb & Keto Food List
Get It Now- My Keto Pizza Recipe Tastes Like Actual Crispy, Chewy Pizza
- Crust Ingredients
- Variations & Substitutions
- How To Make Keto Pizza
- My Tips For Working With Low Carb Pizza Dough
- Keto Pizza (With Crispy, Chewy Crust) Recipe card
- Make Ahead Options
- Sauce & Topping Ideas
- More Fathead Dough Recipes
- Recipe Reviews
My Keto Pizza Recipe Tastes Like Actual Crispy, Chewy Pizza
This keto pizza has been my most popular keto dinner here on Wholesome Yum since 2017 — and for good reason: it tastes almost identical to regular pizza! I try not to say that too often, but I’ll be making this crust forever and ever, whether I stay low carb or not. Here’s why I’m certain you’ll love this keto pizza crust recipe:
- My very best keto pizza crust — I have a long list of low carb pizza recipes on my website — including cauliflower pizza, pizza bowls, chicken crust pizza, and pizza casserole, among others — but this is my best one of them all. Hands down.
- Chewy, sturdy crust with crispy edges – This is so hard to achieve with low carb baked goods without the gluten, but my keto pizza dough (based on this movie) does it perfectly. Using melted cheese, of all things! You can even customize if you want it crunchy, chewy, or a little of both. I’m obsessed.
- Just 4 ingredients – No long lists. Just grab one of my go-to low carb flours — you can decide if you want to use almond flour or coconut flour! — and a few common grocery store staples.
- Easy to make – This crust is so simple once you get the hang of working with the dough. I’ve probably made it 100 times, so I’ll share all my best tips!
- Keto friendly and gluten-free – Naturally my keto pizza is low in carbs… the crust has 2 grams of net carbs per serving, to be exact. Of course the sauce and toppings will also add some, but it’s still really easy to fit into your macros for a keto diet. And it’s gluten-free, too.
- Great for meal prep – Make the dough ahead. Freeze the crust. Freeze a whole pizza with toppings. I’ve done it every which way. See my make ahead options below.
Over the years, I’ve made this keto pizza for my kids, my friends, my very-not-keto extended family, and even dedicated a whole section to it in my Easy Keto Cookbook. Everyone loves it. Make it with me and you’ll see what the hype is about!
Crust Ingredients
Here I explain the best ingredients for my keto pizza recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Low Carb Flour – You can make my keto pizza crust with almond flour or coconut flour. Reading over 1000 reviews, I’ve found some people prefer one and some prefer the other (almond is my preference, but only slightly). The only difference is the amount. And after spending over a decade on low carb baking, I developed my own Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour, to ensure consistent results. They have the finest consistency and the right moisture level, which is super important for the best texture — not only in low carb pizza but also in other keto baking recipes.
- Eggs – These help the keto pizza dough stay together. The coconut flour version needs an extra one because this flour absorbs more moisture.
- Mozzarella Cheese – Shredded mozzarella is the key component of my fathead dough. It has a neutral flavor and mimics the gluten in white flour to create a chewy texture. For best results, use low-moisture, part-skim mozzarella. I buy pre-shredded for convenience, but you can shred it yourself if you like. Avoid using fresh mozzarella (the snow white kind that comes as a ball), which is too wet. Other semi-hard cheeses work okay, but the texture is typically not as good as mozzarella and your crust will taste more cheesy.
- Cream Cheese – Make your crust less dense. I use regular, but light cream cheese works fine.
Variations & Substitutions
- Dairy Free – Many readers have told me they had success using dairy-free shredded “cheese” and almond milk cream cheese. Keep in mind the carbs in these products are typically higher than real cheeses.
- Nut Free – Make my coconut flour version (coconuts are a fruit or drupal, not a nut). If you can’t have that either, you can use lupin flour in the same amount as the almond flour.
- Egg Free – Flax eggs work fine as an egg replacement, but the crust turns out less sturdy. One of my other egg substitutes might also work.
- Seasonings – I like my keto pizza crust plain, but you can add garlic powder and/or Italian seasoning. I don’t add extra salt, since the cheeses are already salty, but you can add a pinch if you prefer.
- Baking Powder – Add 1-2 teaspoons for a more airy crust.
- Xanthan Gum – For a chewier texture, add 1/4 to 1/2 teaspoon of xanthan gum to the dough, before mixing in the cheeses.
- Protein Packed – My protein pizza recipe is based on this one, but with a lot more protein in the crust.
How To Make Keto Pizza
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Mix the low carb flour and eggs. In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour.
- Melt the cheeses. In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave, stirring halfway through, until melty. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
- Combine the fathead dough. Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. Form the dough into a ball.
- Roll out the crust. Spread the dough onto the lined pan or pizza peel to 1/4″ or 1/3″ thickness, using your hands or a rolling pin on top of a piece of parchment paper. (I recommend a rolling pin, as it’s easier.) Use a toothpick or fork to poke holes throughout the crust to prevent bubbling.
- Bake the keto pizza crust. If you’re using a pizza stone like I do (highly recommend!), slide the parchment paper from a pizza peel to the stone in the preheated oven. If using a pizza pan, just place it inside. Bake, then poke more holes to pop any bubbles and bake again until slightly golden.
- Add sauce and your favorite toppings. Return your keto pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), until hot. If you want the cheese more browned, place it under the broiler briefly, but be careful not to burn the crust.
After baking, I just slide the parchment paper onto a cutting board to slice it. Enjoy!
My Tips For Working With Low Carb Pizza Dough
My keto pizza recipe is easy once you get familiar with fathead dough, but it takes practice. I have an entire section with more details in my Easy Keto Cookbook and also in my keto bagels post, but here are the key things you need to know:
- A food processor is not required, but it helps. It’s fine to mix the dough by hand and I did at first, but these days I always use a food processor. I have this one — it’s powerful, reliable, and can even fit a double batch. It makes the crust more airy and easier to mix. Use either a dough blade or S knife blade, and scrape down the sides as needed. Also, if it doesn’t want to mix together, positioning the cheese near the blade can help.
- Make sure there are no streaks of cheese, or the texture will be off. If you are kneading with your hands, I find it helps to squeeze the dough between your fingers repeatedly.
- Reheat the dough slightly if it doesn’t incorporate. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Chill dough if it’s sticky. This can be a problem especially if your kitchen is warm or humid. When this happens, I chill it in the fridge for 20-30 minutes to make it more manageable.
- Use oiled hands to reduce sticking. If you’re spreading the keto pizza crust by hand and the dough is still too sticky to work with after chilling, another trick I use is coating my hands lightly with oil. Works like a charm!
- Roll the dough between sheets of parchment paper. It’s usually too sticky to roll without it, and I generally don’t recommend adding extra flour. My surprisingly affordable marble rolling pin also helps because it doesn’t warm up the dough.
- A pizza stone will get you the best texture. Although a regular pan works, I recommend a stone for all my keto pizza recipes, because it improves the texture of the crust. You’ll also need a pizza peel to slide the pizza on and off the stone, since it needs to preheat with the oven.
- Make the crust thicker to make it chewy or thinner for crispy. I like mine crispy (plus it’s less carbs and calories), so I make it thin. It will take longer to bake if it’s thicker.
- Watch the oven time. The baking time will vary depending on how thinly you roll (or spread) it out. It goes from perfect to burned fairly fast, so check on it.
- Don’t let it get too dark before topping. The crust should be just slightly golden when you bake it the first time. If it’s already golden, the edges will burn after you add the toppings and bake again. I like my keto pizza crispy, so the pictures above show how golden mine got, but if you like it more chewy, you’ll want it even lighter in the initial baking step.
Keto Pizza (With Crispy, Chewy Crust)
Everyone is obsessed with this easy keto pizza recipe! My crispy, chewy crust has 2 low carb flour options and tastes like regular pizza.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Version:
Coconut Flour Version:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Prep: Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper. For best results, preheat a pizza stone in the oven and line a pizza peel with parchment paper for preparing the keto pizza crust.
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Mix the flour and eggs: In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour, depending on which version you are making. (A food processor will make a fluffier crust and is easier, but it's fine to do this by hand if needed.)
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Melt the cheeses: In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
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Combine: Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it. If it's sticky, see my tips in the post above.
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Form the crust: Spread the dough onto the lined baking pan or pizza peel to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment paper (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
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Bake: Bake for 6 minutes. (If using a pizza stone, slide the parchment paper from the pizza peel to the stone.) Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until lightly golden. (Don't let the crust get too dark at this step, or the edges will burn by the time you cook the pizza with toppings.)
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To make keto pizza: After pre-baking the crust, top with your favorite sauce and toppings. Return the pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), for about 10 minutes, until hot. If you like, place under the broiler for 1-2 minutes to brown the cheese.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of entire pizza
- Tips: Check out my recipe tips above to help you work with this dough (especially if it’s sticky!) and get the perfect texture in your keto pizza.
- Meal prep: See my make ahead options here for different ways you can prep this crust ahead. There are several ways!
- Note on nutrition info: These numbers are for the coconut flour version — almond is pretty similar, but a bit higher in calories. You can customize the recipe in my Wholesome Yum App to see the macros for the almond flour pizza.
- Note on serving size: You’ll be surprised at how filling this low carb pizza is! A slice with a low carb salad or 2 slices on their own usually fill me up.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pizza
Make Ahead Options
One of the things I love about this low carb pizza recipe is its versatility to make ahead or store. Here are all the different ways I do it:
- Leftovers: Keep them in the fridge for up to 3-5 days.
- Make the dough ahead: Form it into a ball, cover tightly in plastic wrap, and keep in the fridge for up to a week. Roll out and bake when the time is right.
- Bake the crust ahead: Pre-bake the crust, wrap it and refrigerate (up to a week this way as well). Just add toppings and bake for 10-15 minutes when you’re ready.
- Freeze the crust: This is what I do most often — and make a double or triple batch in my food processor when I do! You can freeze the ball of dough and thaw before rolling, but I usually freeze the pre-baked crust. (You can add toppings and bake from frozen.)
- Freeze the whole whole pizza: You can even freeze the entire keto pizza with sauce and toppings. Cool completely before topping and place it in the freezer immediately, so that the crust doesn’t get soggy. When you’re ready, bake for 15-20 minutes at 350 degrees F. Don’t thaw first!
Sauce & Topping Ideas
Most toppings will work on keto pizza! Here are the main ones I have on rotation:
- Sauces – Store-bought sauces often have added sugar, so be careful! This brand is popular in my keto community. You can also make my homemade marinara sauce (my second favorite), sugar-free pizza sauce, Alfredo sauce (my actual favorite), sugar-free BBQ sauce (I love it for BBQ chicken pizza!) or even pesto sauce (for a flatbread vibe).
- Meats – Pepperoni (my go-to shown here), sausage, Canadian bacon, ground beef, or even shredded chicken are all great keto meats to use. Since the keto pizza only cooks with toppings for a short time, make sure your meats are pre-cooked.
- Veggies – Try sauteed mushrooms, bell peppers, onions, olives, spinach, or sliced tomatoes (or even sun-dried tomatoes). Check my list of keto vegetables list for more ideas.
- Cheese – I almost always use shredded mozzarella, but other keto cheeses may work well depending on your sauce.
I have more combinations for you in my cauliflower pizza crust post. Avoid toppings that are higher in sugar, such as pineapple.
More Fathead Dough Recipes
I use this fathead dough for so many baked goods beyond pizza! Sometimes I make slight changes, but the base stays the same. Try it in some of my other keto recipes:
1,536 Comments
Jeanne R Ochs
0Excellent!
Maya | Wholesome Yum
0Thank you, Jeanne!
Holly
0Did you use regular cream cheese and mozzarella or did you use reduced fat? Just curious if the lower fat options would hold it together as well.
Thanks!
Maya | Wholesome Yum
0Hi Holly, I used regular. I haven’t tried the low-fat versions, but in this case they should probably work fine.
Martha
0This sounds amazing. If using flax meal how much to use?
Maya | Wholesome Yum
0Thank you, Martha! The recipe with flax seed meal is an exclusive for my subscribers (free) – you can sign up at the top of this page. Thanks!
Gerdur
0Just tried this. Told my daughter that this was the first Keto pizza I tried that resembled regular pizza. Her reply; what do you mean, isn’t it regular pizza ?? Love it !
Maya | Wholesome Yum
0I love to hear that! Thanks so much!
Kayla
0Does the crust leave a grainy feel in your mouth? I’ve noticed with the other times I’ve tried using coconut flour it feels grainy. I’m not a fan of that. I may try almond flour and hope that’s better.
Maya | Wholesome Yum
0Not at all. Coconut flour does do that sometimes but not in this recipe.
Heidi James
0I made this crust and it’s really salty for some reason? Any suggestions or maybe I am doing something wrong?
Maya | Wholesome Yum
0Hi Heidi, I do find this crust is a little more salty than normal due to all the cheese, but usually that is balanced out by the tomato sauce and toppings. Did you add any additional salt by chance? That’s not needed.
Josh
0Just made this for my mother and I. It’s great. Does the nutrition information include pizza sauce or topping cheese?
Maya | Wholesome Yum
0Thank you, Josh! I’m glad you like it. The nutrition info doesn’t include sauce, cheese or toppings since that will vary depending on which brand(s) you use and how much you put on.
Frances
0This is the first low carb pizza crust that I have tried that actually tastes and feels like pizza. We made a pizza with the Fathead crust for my husband and myself and we also made a pizza with traditional crust for our kids – once the kids had a taste of our pizza, we had to fight to keep the kids from eating it all!
Maya | Wholesome Yum
0That’s awesome, Frances! Thanks so much for stopping by!
Kathie Hoyt
0Can you use “cheese” made from cashews instead of the real cheese? I’ve seen recipes for using cashews to make “cheese” or to make icing in some Paleo recipes. Just wondering. Thanks,
Kathie Hoyt.
Maya | Wholesome Yum
0Hi Kathie, I haven’t tried it, but I doubt it. The cheese in this recipe acts as a stretchy binder and cashews wouldn’t do that. Sorry!
Lorraine Perez
0Unfortunately the crust got stuck on the paper I used and I could not pull it apart. Not sure what I did wrong.. Although this was very frustrating, what I was able to taste seem to be good.
Maya | Wholesome Yum
0Hi Lorraine, Sorry that happened! It might be the type of paper, it might have needed to bake for longer, or it’s possible that the dough wasn’t fully mixed, which would cause some parts to stick badly. I’m glad you still liked the taste otherwise. You can try greasing the paper next time to be on the safe side.
Joyce
0Hi, I tried the coconut flour pizza crust tonight. Very easy to make and went together exactly as stated. The flavor and texture was nice and I will make again. I want to try the almond crust version as well. Thank you for figuring a way for those who want to reduce the carbs, a way to enjoy an old favorite.
Maya | Wholesome Yum
0I am so happy you liked it, Joyce! Please come back again soon!
Monse
0Thanks for the great recipe ! Can I freeze the unbaked dough to use it later in the week ? If so , what’s the best way to freeze it ?
Maya | Wholesome Yum
0Thank you! It’s better to freeze it after baking, without toppings. Then add the toppings the day-of and bake until hot.
Erich
0We make this all the time. Great recipe. Don’t miss the regular thing at all!!! Coconut flour totally sells the texture compared to other versions we have tried. Has anybody tried par-baking the “dough” and freezing? Curious if this would be possible to make ahead and then throw together quick on weeknight.
Maya | Wholesome Yum
0Thank you so much, Erich! Yes, you can freeze the dough. Bake first and freeze without any toppings. On the day-of, add the toppings and bake from frozen until hot.
Danielle
0this was delish! I sat and read every single comment, before trying. I’ve been wanting to try Fathead dough for a while now to try to be more low carb, and I saw this with coconut flour which I had in the house and decided now is the time. Since I was so afraid of the coconut flour tasting like coconut, I seasoned the dough mixture with garlic powder garlic salt basil and oregano. it smelled so good and I was so excited that it came out delicious. So all who think it taste like coconut try seasoning it first and that might make it a whole lot better because there was no trace of coconut for me!
Maya | Wholesome Yum
0Thanks for sharing with us, Danielle! I am happy you liked the pizza crust!
Cameron
0This was really good! Make sure you use the parchment paper tho, it makes it much easier. I was out so I oiled the pan well, and it still stuck slightly, but, it still tasted great. I topped it with pesto, feta, chicken, spinach and roasted garlic and the whole family loved it!
Maya | Wholesome Yum
0Those toppings sound delicious, Cameron! Thanks for stopping by!
Irma
0I used Belgioso mozzarella and it didn’t melt well, what kind of mozz do I need to use? For the rest, was perfect, nice and delicious.
Maya | Wholesome Yum
0Hi Irma, Did you use fresh mozzarella? That’s what I usually see with that brand. For this recipe you need low-moisture (hard) mozzarella.
Jackie
0New to this LCHF dieting and didn’t want to skip out on the our traditional Friday pizza night… Admittedly I was highly skeptical but this was perfect! This dough held up better than regular pizza dough and two slices was more than satisfying. Even my six year old said to make this recipe again and again! Thanks!!!
Maya | Wholesome Yum
0I am so happy to hear that, Jackie! Have a great day!
Roxanne Enriquez
0Tried this recipe tonight, so good. I baked it in a cast iron skillet. I could taste the coconut flour but it wasn’t bad.
Maya | Wholesome Yum
0Great idea to make it in a cast iron skillet, Roxanne!
Kathryn
0My son refused to eat it and unfortunately you can actually taste coconut. I guess I’ll stick with almond flour for savory and coconut flour for sweets.
Maya | Wholesome Yum
0Hi Kathryn, Sorry it wasn’t for you. You can use 3/4 cup almond flour and 1 egg instead if you want to make it with almond flour.
Jeannette
0I just made it and wow! Why would I ever go back to everyday pizza? I loved it and will definitely have again!
Maya | Wholesome Yum
0I love to hear that, Jeanette!
Alice
0Very filling and helps curb that pizza craving. Make sure you dont roll out too thin.
Maya | Wholesome Yum
0Hi Alice! I am happy you liked the pizza crust! Thank you for stopping by!
Tami Keith
0I made both types of pizza today. Couldn’t really taste a difference. Coconut flour was easier to manage. Either way … GREAT! Although my husband likes his pizza crust. Crunchy. Any idea for that? Also is there a method for a shortcake or biscuit? This dough would be great but it doesn’t rise
Maya | Wholesome Yum
0Thank you, Tami! Using a pizza stone and rolling the dough out super thin makes a crunchier pizza crust. You’d still need the parchment paper so that it doesn’t stick to the stone.
As for biscuits, you might try my almond flour biscuits or adapt my fathead bagels to be a different shape.
Arianna Galla
0How is it the next day? Does it heat up the same as regular pizza?
Maya | Wholesome Yum
0Hi Arianna, Yes, it heats up similarly to regular pizza – it loses any crispiness but otherwise holds up fine. I like it the next day both cold and re-heated.
Heidy
0I’ve been stalking your website for a while debating if I wanted to give this recipe a try. I’m new to Keto (and cooking tbh). Finally, I decided to do it! Soooo good and so easy! Will definitely be making again! Thank you!
Maya | Wholesome Yum
0I love to hear that, Heidy! I am so happy you liked it!
Lavonne Petrin
0Hello,
can I use cream cheese that is softened already? Thank you
Maya | Wholesome Yum
0Hi Lavonne! Yes, you can use softened cream cheese. I hope you like it!
Nicole Soltis
0Hello!
What pizza sauce do you use?
Maya | Wholesome Yum
0Hi Nicole! I like the brands Victoria, Rao’s, Kirkland, or DeLallo marinara sauce. I hope that helps!
Cristina
0I’ve made about 5 different low carb pizza’s before this and this is by far the best!!
Maya | Wholesome Yum
0I love to hear that, Cristina! Thanks so much!
Analiz De Jesús López
0How many ounces is 1 1/4 cup cheese and 1/3 cup coconut flour? Is it 10 oz cheese and 2.67 oz flour? In what moment do I put the toppings, before baking the crust?
Maya | Wholesome Yum
0Hi Analiz, That would be 20 oz cheese and 1.3 oz coconut flour. Bake the crust first before adding toppings and returning to the oven after.
Matt
0What type of flour do you knead the dough on? I always throw a little flour down before kneading the dough, not sure if adding almond flour to my surface affects the recipe? I am going to try it tonight and will let you know, but curious if anyone has any suggestions.
Maya | Wholesome Yum
0Hi Matt, In this case you don’t need to add a flour, but I do recommend using wet or oiled hands.
David Wright
0I made this crust but unfortunately it did not turn out chewy, but rather kind of dry and crumbly. Any idea what I could have done wrong? Thank you
Maya | Wholesome Yum
0Hi David, Sorry that happened! It’s hard to say what went wrong without being in the kitchen with you. It might be that it was baked too long, the dough wasn’t mixed well, or the coconut flour measurement was off. Try watching the video and see if that helps identify what part went differently for you.
Natalie Critchlow
0When I made it I didn’t mix my egg too well so when I combined it the consistency was crumbly. It was awful. The second time I made it, I mixed the eggs well then kneaded everything after. And it turned out great!
Deana
0On the pizza crust video (coconut flour), what was the cheese topping used on top of the pizza sauce? It looked like the cheese was “pinched” instead of shredded cheese.
Maya | Wholesome Yum
0Hi Deana, It was just fresh mozzarella on top instead of the hard shredded kind. Any toppings you like will work!
Brenda
0At what point do you put the toppings on and how long do you bake after the toppings are added?
Maya | Wholesome Yum
0Hi Brenda, This info is right on the recipe card in the notes section. Add the toppings after baking the crust, then return to the oven for about 10 minutes.
Sam
0I am so excited to try this and appreciate that it’s lower cal than almond flour!
I am sensitive to the taste of coconut flour, however. Is it possible to do half of each flour? Or would that be too weird?
Sherry
0Hello dear, This turned out fantastic! This was the first time we’d attempted to make keto pizza, so we’ve really missed having pizza. We have a few ideas on how to do our sauce and toppings differently the next time. Definitely will be making it again.
Maya | Wholesome Yum
0Hi Sam, Yes, you probably can, I just don’t have the ingredient ratios off-hand. It would also be somewhat weird amounts – probably around 3/8 cup almond flour and 1/6 cup coconut flour. Let me know how it goes if you try!
Suk Khee Ng
0Can I have the 3 other flour recipes for this pizza? Thank you
Maya | Wholesome Yum
0Hi there, Yes, the form to receive that is at the top of this page, right below the first picture.
El
0Dear Maya,
Would love to try recipe with flax seed. Above I read: If you want a handy printable for all 3 versions of the Fathead pizza crust, you can sign up for my free newsletter and I’ll send it to you right away.
I did sign up, but no three options for the fat head pizza 🙁
What now?
Maya | Wholesome Yum
0Hi El, Sorry you’re having trouble finding the printable! Go ahead and respond to one of the emails you received from me and I’d be happy to help you find it via email.
Ana
0Like April mine stuck to the parchment paper. So much I couldnt even peel it off! Maybe put a note that greasing the parchment paper may be necessary.
Zaynab
0Also, could we substitute the mozzarella for another type of cheese?
Maya | Wholesome Yum
0Hi Zaynab, It works best with (hard) mozzarella because it’s softer than most hard cheeses but not quite a soft cheese. You could try another semi-hard cheese like cheddar but the result would be a little different. You’d also have a stronger cheese flavor since mozzarella is the mildest.
Zaynab
0Hello! Thanks for the great recipe! Questions – Is is necessary or customary to put more cheese on top of this, or at least the same amount as you would a ‘normal’ pizza, considering how much cheese is in the crust? Will the crust have like stringy gory cheese in it that is detectable when slicing the pizza, like how cheese stuffed crust is? Because that would be delicious, lol. Thanks!
Maya | Wholesome Yum
0Hi Zaynab, Yes, I would put cheese on top. The crust itself isn’t gooey or cheesy, it’s similar to a regular crust in texture, so I think you still need cheese if you like cheese on your pizza. If you wanted stuffed crust, you’d need to roll some mozzarella into the edge of the crust separately and seal it with the dough.
Analiz De Jesús López
0Can I put the toppings with the crust initially?
Also, too make the stuffed crust, will the cheese be put in the initial crust before baking?
If I wanted to use flaxseed flour, how much do I use and how many eggs?
Maya | Wholesome Yum
0For the first question – no, bake the crust first before adding toppings.
For the stuffed crust, yes, you’d need to put the cheese inside before baking the initial crust.
For the flax seed recipe, I offer this as a free exclusive for my (also free) email subscribers – you can sign up to get it using the form at the top of the page, below the first picture.
Lin
0Hi, I want to try this recipe today but I’m wondering if the dough can be cooked on the stove top in a pan almost like a flat bread? I saw this with a traditional pizza dough on a cooking show where the contestants only had 1 hour to cook and had to make 4 pizzas from scratch they used traditional pizza dough though. Cooking it in a pan really cut down on the cooking time. They used this stove top method and the pizzas got good ratings from the judges. I think I should do one test run and see if it works.
Maya | Wholesome Yum
0Hi Lin, I haven’t tried that. Please let me know how it goes if you try!
Amy
0Mine stuck to the parchment paper, help!
Maya | Wholesome Yum
0Hi Amy, Sorry you had issues with sticking. That hasn’t happened to me before, but a couple things that can help are greasing the parchment paper and making sure the dough is mixed really well before rolling out. It will also stick a little less as it cools down. Obviously you don’t want cold pizza but it will probably stick less when it’s warm than it does when piping hot. Hope that helps and that you like the flavor otherwise!
Darla
0Omg so easy and so good!
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Darla!
rowan
0What is the carb content? I cannot find any nutritional information?
looks delish, just counting carbs and they normally are listed.
Maya | Wholesome Yum
0Hi Rowan! The nutritional information is right underneath the recipe. One serving is one slice of pizza (8 slices in total)
NUTRITION INFORMATION PER SERVING
Calories: 110 | Fat: 7g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 9g
Thanks for stopping by!
rowan
0SORRY! I JUST FOUND IT AT BOTTOM OF PAGE!! THANK YOU!!!
Stephen Phillips
0Just WOW! This is my first time actually enjoying a GF dough. This is something I would want to eat even without being on a keto diet. Great JOB!
Maya | Wholesome Yum
0Thank you, Stephen! Agree, I’d eat it if I wasn’t eating keto, too.
Liz Eaddy
0Hi! I followed the recipe exactly, however, my “dough” was more like a super thick batter. Keeping wet fingers was the only way to flatten it in the pan for baking. It came out good, but the top is super glossy, like I did an egg wash. It tastes great! But I was expecting more of a doughy feel that I could knead. I could only mix this with a food processor.
Maya | Wholesome Yum
0Hi Liz, It sounds like the dough wasn’t mixed enough. When you first start, it has the cheese separate from the egg/almond flour mixture, and the latter is like a thick batter, like you said. If you keep kneading it, it turns into more of a dough consistency, but only as it cools. If it’s too sticky, you can try refrigerating it which will help it firm up and make it easier to work with. I’m glad it still came out good!
Liz Eaddy
0Maya,
I tried the Fathead dough again. This time instead of getting the cheese I bought pre grated, low moisture cheese. It turned out perfectly!
Thank you so much.
Maya | Wholesome Yum
0I am so happy you liked it, Liz!
Cristy
0It was awesome! Wanted to take a Mexican flair. Topped with cheddar, pulled pork (I had simmered all day in slow cooker) green peppers, red onion and diced jalapeño! Then garnished with sprinkle of taco seasoning and fresh cilantro! We are on keto diet and thought this recipe was great. Will be making more to freeze to have the crust on hand
Maya | Wholesome Yum
0What a fantastic idea, Cristy! Mexican pizza sounds delicious!
ASh
0This is soooo good! I tried the almond flour version first but wanted a lower calorie option! Thanks so much for sharing! I cut the recipe in half and I still have a great size pizza.
Maya | Wholesome Yum
0I am so happy you liked it! Have a great day!
Cari
0I made this alongside a chicken based low carb pizza crust, and this one won hands down. It felt like pizza, and the taste was close enough to satisfy any cravings. I’ve shied away from fathead dough for ages now, thinking it was difficult to make, but this is easy peasy and totally worth it!
Maya | Wholesome Yum
0Hi Cari! I am so happy you liked the pizza crust! Thanks for stopping by!
Lewah
0I am baking my crust now, there’s no way this is for 8 servings. My crust came out the size of naan bread using 1.5 cup of cheese, 2 eggs and 1/3 cup of coconut flour. :-/
Maya | Wholesome Yum
0Hi Lewah, The recipe is designed for a thin crust, so if it was the size of naan, it needed to be rolled out more. Of course, if you prefer a thicker crust, you can just double the recipe. Hope you liked it otherwise!
LeWahn
0I did, thanks!
Nikko
0Does wearing nitrile gloves help keep the sticky dough off my fingers?
Maya | Wholesome Yum
0Hi Nikko, I haven’t tried that but it might help. I added some tips to the post as well that can help with sticking.
Chris
0Am going to try this but have a question. The nutritionals say 1/8 slice has 110 calories. Am I to assume that is before you put on your sauce and toppings? Could you use bread flour or regular flour? TIA
Brenda
0Chris– I noticed your question about the flour did not get answered. So I figured I would share what info I know… If you are doing Keto/low-carb then I don’t think you can use bread flour or regular flour, those are too high in carbs. All low carb recipes that require flour will use either coconut flour or almond flour (there are a few other acceptable ones if you check). Hope that helps!
Maya | Wholesome Yum
0Hi Chris! Yes, the nutritional information is only for the crust. I hope you like it!
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.