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
Don George
0Did my first keto pizza! Turned out pretty good!
Maya | Wholesome Yum
0Thank you, Don!
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?
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!
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.
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.
rowan
0SORRY! I JUST FOUND IT AT BOTTOM OF PAGE!! THANK YOU!!!
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!
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
Maya | Wholesome Yum
0Hi Chris! Yes, the nutritional information is only for the crust. I hope you like it!
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!