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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
Stacey Schanda
0My family wanted Domino’s last night for dinner, and I knew that I couldn’t have all those carbs, so I made this instead. Oh my gosh, I wasn’t even jealous of them! In fact, they should have been jealous of me. I loved the simplicity of this recipe. My pizza was done and ready to eat just as quick as theirs was delivered. I can’t stop bragging about being able to eat pizza on a low carb diet.
Trish Wiltshire
0I made the coconut version with goat cheese and caramelized onions–topped with arugula and a tiny drizzle of balsamic glaze. Delicious! I was able to get the coconut version a bit thinner and shaped like a flat bread. The 2nd one I made with almond flour and a bit of healthy mama baking blend I needed to use up–was slightly dry so added an extra egg. Less chewy, a little thicker–but also great for a more traditional meat/veggie pizza for my boys and able to hold up the toppings. Oiled hands is a great tip, and kneading by hand is quick, thorough and less cleaning. I also spray oiled parchment paper and layed over the dough before rolling–comes right off and I just transfer the crust on the lower parchment paper (no oil necessary here, comes right up after cooking) I use the Keto Pizza Sauce from Perfect Keto–makes just the right amount for 2 pizzas and some left over for dipping the crust! Thanks for this recipe and different versions Wholesome Yum!
Z
0Hi! Do you do a 1:1 substitution of coconut to flax? I am hoping to try the flax variation to see how that compares to the coconut version.
Thanks!
Wholesome Yum M
0Hi Z, Yes, use the same amount of flax seed meal as shown for coconut flour. Enjoy!
Ilene L Argento
0Two questions … What size pizza does this recipe make? Have you tried baking in a pizza oven (got an Ooni for my kids for Christmas)? If so, would you bake it first, then take it out, add toppings, and bake again? [BTW – LOVE your recipes!]
Wholesome Yum M
0Hi Ilene, This recipe makes approximately a 14″ pizza, maybe a bit larger if you like a really thin crust. Yes, this recipe needs to be parbaked first before adding toppings. Enjoy!
Joyce Schauer
0There is a thing I need to know, should I put the toppings on the raw crust or pre bake the crust?I can’t find definite instructions!!
Wholesome Yum M
0Hi Joyce, Bake the crust before adding toppings (see step 5 in the recipe card). Once it’s baked, you can add your desired toppings and bake again until golden and bubbly. Enjoy!
Sarah
0I followed the instructions and it came out very sticky I added more almond flour but that didn’t help much.
Wholesome Yum M
0Hi Sarah, If your dough is sticky, try refrigerating it for 20-30 minutes. It will become a more workable texture.
Lana McQuown
0I made this with the almond flour variation adding a tad bit of Italian seasoning and garlic powder to the crust. This was delicious, way better than the frozen Keto pizzas that I have been relying on for my pizza fix. I can adapt it for my own topping preferences. Thanks for such a easy tasty recipe that by far exceeded all my expectations.
Stephanie
0Hi Maya. I am from the UK. I have been doing the keto diet for 7 weeks now. I was following another website and it became repetitive. I came across your website and decided to try your recipes. I am not disappointed and tonight I try your pizza. Delicious even my 16 years old son asked to try it. He is difficult to pleased . It has been a week now that I am making your recipes and I am really happy.
I just bought your cookbook too (I just hope that the ingredients are in grams too). Thank you
HEATHER PERINE
0I can’t believe this was just made with 4 ingredients!! It was so good and so easy to make too. Definitely a keeper.
Penny
0I love this recipe, I’ve made so many pizza that I have to make each family member their own pizzas. That speaks for itself.
greg
0just a technical note. your math of 2g net carbs per slice is using coconut flour. Using almond flour, the math is as follows: almond flour has 2g net carbs per 15ml. your recipe calls for 187.5 ml flour (3/4 cup or 187.5ml). 187.5/ 15= 12.5 (X 2g/ 15ml= 25g net carbs. Divide this by 8 slices, you get 3g + net carbs / slice for the crust.
will rate once I’ve tried it.
Wholesome Yum M
0Hi Greg, Thanks! Yes, the nutrition is shown for the version in the recipe card, which is the coconut flour version of the crust. The almond flour version will have slightly different nutrition facts.
Heather Irvine
0Far too many eggs. The dough was like liquid. Followed to the letter but 50% less eggs would make it a dough rather than a paste
Wholesome Yum M
0Hi Heather, Coconut flour is very absorbent, but sometimes it takes a few minutes for the mixture to thicken. Once you bring the ingredients together, let it sit at room temperature for about 10 minutes. If it is still too sticky to work with, you can refrigerate it for 20-30 minutes. I hope this helps!
Sara Gabblegoose
0I loved this recipe! First time trying anything else than the traditional dough and I totally recommend it! Used homemade pizza sauce with mushrooms, meat, and paprika.
Eve
0The method seemed a little disjointed, as I didn’t realise that I had to keep the parchment paper on until I checked again after scrolling up and down for some time. This may have been because I was using my phone, but I would have put the recipe then the method, then how you can change it, so you’re not having to look up and down the screen. It does smell very nice, but not sure how we’re going to get it off the pan
Gen
0Can you use light cream cheese and light mozzarella? This recipe rocks by the way ! Just watching calories at the moment that’s all 🙂
Wholesome Yum M
0Hi Gen, I have not tested this recipe with light or low-fat versions of cream cheese or mozzarella. The recipe should still work fine but note that the texture may be slightly different with less fat, and the nutrition will change when using low-fat dairy. Enjoy!
Kathy Plaetz
0I’m wondering if anyone I’d also dairy free out there that has substituted something non dairy in place of the cream cheese? I have found a non dairy cheese I can try, but not aware of nondairy cream cheese. Thank you in advance!
Dana H.
0Hello, I tried the almond flour version of your recipe (because that was the only keto-friendly flour that I had on hand) to make a salami and pepperoni pizza. This recipe was the first one I’ve ever made using a keto flour. To be honest, I wasn’t expecting much. I’ve only been on the keto diet for about three weeks, and I sure was missing pizza. I came across your recipe, followed it exactly, and let me just say that it was soooo easy, and so fast, and I was wrong to not expect much because this turned out to be so delicious!! Sure, it doesn’t taste exactly like a carb-laden pizza crust, but it’s good, and it holds toppings, and you can actually pick it up and eat it like pizza. I’m super impressed and I’ll be using this recipe often. Thank you so much for this and for the clear instructions and for the tips on working with the dough. I used food-safe gloves to knead the dough and had no problems with it sticking to me, and also made it super easy to spread in the pan just using my hands! Awesome!!
Wholesome Yum M
0Hi Kathy, Yes, dairy-free cream cheese is available! They are kept in the cheese section of grocery and health food stores.
Natasha
0I was excited to try this after reading your post but I was very disappointed. It was my first time baking with coconut flour so I think that was the problem for me – crust tasted oddly sweet and had a texture that I found unpleasant, kind of dry and spongey. In spite of all the cheese it wasn’t chewy at all!
I’ll never bake with coconut flour again.. but will try the original recipe with almond flour, hope that’s more my thing…
Stefano Hernandez
0Amazing! How long does the crust last in the fridge, and in the freezer?
Wholesome Yum M
0Hi Stefano, It will be best within 5-7 days in the fridge. It will keep for up to 3 months when properly stored in the freezer.
Tim
0Absolutely delicious! I used almond flower and incorporated Italian seasoning and powdered garlic while kneading the dough. Topped off low sodium tomato-basil sauce, diced bell pepper, mushrooms and 0 carb Hormel pepperoni, and more mozzarella. The texture is amazing and perfectly mimicked regular pizza crust and taste better than a cauliflower crust. It was a Big hit with my wife, so thanks for sharing this recipe!
Joyce
0Thank you for giving both the almond flour and the coconut flour versions of fathead dough. I like both flours, and want to make the dough with each so I can see which I’d like to use more often.
I haven’t made this yet, so can’t rate it, but your instructions are so clear, I’m sure it’ll be a successful first attempt later tomorrow 🙂
Michelle Hughes
0Thanks so much! The entire family loved the crusts!