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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?
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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:
1,536 Comments
Lauren
0About to make this tonight, what size pizza does the dough make? Trying to figure out how many recipes I need to make to feed the family. Thanks!
Maya | Wholesome Yum
0Hi Lauren, It’s about 10 to 12 inches depending on how thin you make it.
Mike Bracewell
0Maya,
I just started a Keto diet and have been using the resources mainly recipes you supply and so far I am impressed with everyone including this coconut flour pizza. Thanks for all your efforts, Mike.
Maya | Wholesome Yum
0Thanks for stopping by, Mike! Please come back again soon!
Lori
0Love, love, love this recipe. Have been doing Keto for several months and was craving pizza terribly. This so satisfies! I used almond flour, added a little oregano and garlic. This is the second batch and it just gets better. Thank you!
Jeff
0Did you use the same amount of almond flour as coconut?
Lori
0I used 3/4 cup of the almond flour…actually doubled the recipe though because it is soooo good!
Maya | Wholesome Yum
0Hi Jeff, It would not be the same amount. The instructions for almond flour are in the notes section on the recipe card above.
Maya | Wholesome Yum
0I am so glad you liked it, Lori! Thanks for stopping by!
Lisa
0Could I substitute feta cheese for the mozzarella ?
Maya | Wholesome Yum
0Hi Lisa, No, you need mozzarella.
Jessica Steele
0My husband and I started a Keto lifestyle about 2 weeks ago. We’ve been pretty satisfied eating whatever vegetable and grill meat combinations I have come up with for dinner, but I’ve been missing pizza. I had looked up a few different crusts, some using just cheese, some using cauliflower, but yours was the first one using flour (we used almond flour because I had it already). Can I just say, we loved it. I rolled our crust out between two pieces of parchment paper (avoid the stickiness all together) and rolled it about 1/8 inch thin. I think the thinner the crust, the less almondy it tastes. My very picky daughter ate a piece and my two little boys (3 and 18 months) devoured their pieces. My husband and I are actually having it again for lunch today. Thanks for the awesome recipe.
Maya | Wholesome Yum
0I am so happy you and your family liked it, Jessica! Thanks for stopping by!
Courtney Talley
0Do not use whole milk mozzarella use a low moisture. The whole milk one adds too much moisture and makes the crust super soggy
Maya | Wholesome Yum
0You’re absolutely right, Courtney. I have this noted above also.
Cathi Esco
0I love this recipe! I saw a similar one for cinnamon rolls. Thought that might be odd, but decided to try it on a smaller level. (I prefer almond flour to coconut flour). I love waffles and have not found a low carb recipe that I like. Sooo, I tried the fat head recipe. I added 1 teaspoon of erythritol and a 1/2 t of cinnamon, omitting the garlic powder. I also added 1 t baking powder (added these to the almond flour before mixing with egg and cheese). It made two WONDERFUL WAFFLES. They were small, but ONE filled me up and I didn’t even have bacon with it.
Maya | Wholesome Yum
0Thank you for sharing, Cathi! I’ll have to try that sometime. If you’re interested I have fathead cinnamon rolls here and almond flour waffles here.
Jodi
0This was easy to make and work with. However, I could really taste the coconut flour. I’m usually not sensitive to coconut flavor though. I want to try this again using almond flour and see how it turns out as I didn’t like it much with the coconut flour.
Maya | Wholesome Yum
0Hi Jodi, It might be the brand of coconut flour – some are stronger – or it might be that you’re more sensitive to coconut. Either way, the instructions for the almond flour version are on the recipe card as well. Hope you like that better!
Nina Meredith
0I have tried twice now to make this, and both times the dough failed to come together. Any idea why? Used same ingredients as listed and metric measurements as I’m in the UK.
Maya | Wholesome Yum
0Hi Nina, It’s hard to say for sure what happened without being in the kitchen with you. Can you please clarify what you mean by “the dough failed to come together”? Have you checked the tips in the post above and the video?
Becki
0I have to admit, I am a irritable cook, no matter how hard I try and how closely I follow the recipe, 9 times out of 10, the meal is really bad. However, when I made this fathead dough, it was on point! The crust is a little coconut-y so just make sure all your toppings and sauce are to the edge but this is for sure going in the recipe box. If only all my attempts at making keto food would turn out this well.
Maya | Wholesome Yum
0Yay! I am so happy you liked it, Becki! Thanks for stopping by!
Trina Garvin
0Hi Maya, First time making fathead dough. I ran out of almond flour and saw your recipe with coconut flour. Easy to make but the crust tasted a little too much like coconut for my liking. I though the cheese would mask it some. Also, is their a way to make it more crispy? I did roll mine pretty thin.
Katie
0You could try cooking the crust by itself longer… I rolled mine pretty thin and did this and it turned out almost like a cracker. I did use the coconut flour as well. I would say baking it about 11 minutes total… Before you put your toppings.…after 6 poking like noted..I made half of it the traditional way with pepperoni and cheese and veggies… Then saved the other half of the crust for a breakfast pizza! Sooo good!
Maya | Wholesome Yum
0Hi Trina, You could try a different brand next time, some taste more coconut-ty than others. But it also varies from person to person, some just taste the coconut more. You can try with almond flour next time – the instructions are in the notes on the recipe card. As for making it crisp, I’d try a different recipe. Fathead dough is chewy but doesn’t get super crispy. This almond flour pizza crust does get very crispy.
Melanie
0Wow! Amazing. The closest thing I’ve had to pizza that actually tastes like…pizza! No heavy almond or coconut flavor. Easy to work with and make. So glad I stumbled on this recipe. Thanks!
Maya | Wholesome Yum
0I am so happy to hear that, Melanie! Thanks for stopping by!
Robin Olson
0Sooooo, I just ate heaven! When making the crust I whipped the eggs then added the coconut flour it seemed too dense so I added a tsp of coconut oil before adding to the cheese mixture. I loved it much better than almond flour. I made a chicken bacon ranch pizza with it and WOW!
Maya | Wholesome Yum
0I am so happy to hear that, Robin! Thanks for stopping by!
Lisa
0My husband and I started keto about a month ago, and I have seen fathead dough on a lot of sites. Made this today. Total game changer! I used to make bread, and that’s one of the things I miss. I didn’t top the crust because I knew my husband wanted to go super light on calories today. Even without toppings, this is amazing. I put an ounce of mozarella on top with a sprinkling of Everything But the Bagel seasoning. I smeared a piece with avocado. Pure Bliss! Thank you!
Maya | Wholesome Yum
0I love the smeared avocado on top, Lisa! YUM!
Jeane P McEwan
0Is the calorie, etc. per pizza or serving? How many servings per pie? And can you make the pizza crusts and freeze after baking for use later? Thanks for your help. PS I love making these recipes and can’t wait to make the chicken parm, it looks so easy and delish!
Maya | Wholesome Yum
0Hi Jeane, The nutrition info is per slice, which is 1/8 of the pizza. Yes, you can pre-bake the crust and freeze for later. Hope you like both the pizza and chicken parm!
Rebecca Landry
0Are the macros for one slice or the whole pizza? Thanks
Maya | Wholesome Yum
0Hi Rebecca, The nutrition info is for one slice.
Tammy
0I’ve wanted to try a low carb crust for quite awhile and the cauliflower crust just didn’t cut it for me. This was amazing! And so much simpler than I expected it to be. My husband has to be the pickiest eater in the world and truly a pizza snob but we are both trying to be more carb conscious so I made our carb friendly crock pot pizza tonight and decided to make this on the side to check it out (leave it optional on the side and they can’t complain, right?). He really liked it and suggested different ways to try it ‘next’ time. I love it when there’s a ‘next time’ in his comments for something I like too! I did follow someone else’s suggestion and added some seasonings to the coconut flour (Italian seasoning, garlic powder, onion powder) and it helped minimize the coconut taste which I don’t care for but obviously couldn’t tell it was an ingredient. Thanks so much for a fabulous addition to my low carb library of recipes!
Maya | Wholesome Yum
0I am so happy to hear that, Tammy! Thanks for stopping by!
Mak
0Any chance that Weight Watchers points can be figured with fathead pizza dough?
Maya | Wholesome Yum
0Hi Mak, I don’t have that information handy, but you can enter the ingredients into an online calculator to find out.
Terry
0Thanks so much for sharing this recipe! I love it and even my husband loves it! And it’s so easy to make. It’s my new go to pizza!
Maya | Wholesome Yum
0I am so happy to hear that, Terry! Thanks for stopping by!
Karen
0I loved it. I found it easy to make . Can’t wait to make it again.
Maya | Wholesome Yum
0Thank you so much, Karen! Please come back again soon!
Karen
0I just made this tonight and it awesome and easy to make. Definitely satisfying. Delicious. I’m not really a good cook and thought I would have trouble with it but it turned out great. Thank you.
Maya | Wholesome Yum
0I am so happy to hear that, Karen! Have a great day!
Melissa
0I used the parchment paper and the dough stuck to it. How did you keep the dough from sticking?
Maya | Wholesome Yum
0Hi Melissa, It could be that it needed to bake for longer, but you could grease the parchment paper to be on the safe side if you’d like.
Marcela
0Omg, I’m so in love with the recipe!!! I’ve made it almost everyday for the past week. I eat it as flat bread and put different toppings, or make it thin enough and eat it like pita bread, tortilla, or even chip style. Thank you so so much!
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Marcela! Have a great night!
Micayla Web
0🙁 I must have messed up somewhere. Mine came out gritty tasting. Any idea what I did wrong? Wanted to like this so much thinking about throwing out my left overs.
Maya | Wholesome Yum
0Hi Micayla, It was likely either not mixing the dough or a coconut flour that was too coarse.
Julie M
0I made this in advance and froze in its ‘raw’ form to use for dinner tonight. Should I thaw it before baking it or pop it in frozen?
Maya | Wholesome Yum
0Hi Julie, Either way will work. Usually I pre-bake it and then freeze, then add toppings to the frozen (pre-baked) crust and bake from there.
Lisa P.
0Hi Maya. I made this dough last night for the first time. I melted the cheeses using the stove top double boiler. The cheese combined pretty well together in a few minutes (with stirring). Since I have a Cuisinart food processor, I added the eggs first, then the melted cheese, and ran it for several seconds before I added half of the coconut flour. Stopped, scraped the edges, added the last of the coconut flour. The dough was completed in a minute at the most, but I gave it a little extra time to be sure. I had doubled the recipe because I had intended to make 2 large crusts. You had stated the recipe made 8 slices but not what size pizza! Instead, when I took the dough out of the container, it appeared just enough for one large crust. I decided to use a 10″ x 13″ edged baking sheet and spread the dough with a spatula (much easier than using my hands, which I had attempted). There was enough dough to nearly reach the edges. Baked for 10 minutes to a light golden brown. Thought about flipping the crust (as we do with cauliflower crust) but did not. Might try that next time. The end result was very good. We cut into 6 rectangles that were approximately 4.5″ x 4″. Each person had two servings and felt full. My husband and a visiting friend both gave it two thumbs up. Hubs thinks this is better than the cauliflower crust and he had enjoyed that as well. Thank you very much for your recipes and your site. I share it with others all the time.
Maya | Wholesome Yum
0I am so happy you enjoyed the pizza crust, Lisa!
Paul
0Will have to try it with almond flour, too much coconut flavor.
Maya | Wholesome Yum
0Hi Paul, That can vary by brand of coconut flour. Otherwise I hope you like the almond flour version.
Jennifer
0This crust was amazing! Have you tried making several ahead of time and freezing to use later?
Maya | Wholesome Yum
0Thank you, Jennifer! Yes, you can definitely make several ahead and freeze after baking the crust by itself. You can add toppings right to the frozen crust and then return to the oven.
Kim
0I’ve recently just started my keto journey and I am dying to try this fat head dough that so many people talk about! I was wondering if you have ever attempted to make this without the cream cheese and use plain Greek yogurt.
Maya | Wholesome Yum
0Hi Kim, I haven’t tried that, but it might work. It might taste a little more tangy and the texture would be a bit different. Let me know how it goes if you try!
Tea Tutara
0This is seriously amazing pizza. Thank you so much for such an amazing and easy recipe
Maya | Wholesome Yum
0I am so happy you liked it, Tea!
Erin
0Hi! First off, this recipe is AWESOME! Loved the crust. I wanted to leave a comment to let you know I did not use a double boiler, just put the cheese and cream cheese in a pan over low heat and constantly stirred. It turned out perfect, but I was extra careful also. 🙂
Maya | Wholesome Yum
0Thanks for sharing that tip with us, Erin! I am so happy you liked it!
Stephanie
0This tastes like the REAL DEAL!!!! Shocked and soooooo thankful! Major win! Well done!
Maya | Wholesome Yum
0Thanks so much, Stephanie!
Erika
0best pizza crust I have found… Love it!
Maya | Wholesome Yum
0Yay! I love to hear that, Erika! Thank you!
Tambra
0Than you for sharing!! This is so good!!! I’m already making it the second time only 2 days later! Love the sweet flavor the coconut flour gives and with the dab of cream cheese really helps keep it from being a dry crust. I was a bit hesitant to try this recipe with coconut flour because I have never had good luck baking with that kind of flour. Anyone who wants to give almond flour a break, don’t pass up this recipe. I baked it on a pizza stone that was covered with parchment.
Maya | Wholesome Yum
0Thank you so much, Tambra! I am so happy you liked it!
Suzanne
0Looks great. Can I just double-check that your nutritional info refers to 1/8 of an entire pizza crust? Thanks
Maya | Wholesome Yum
0Yes, that is correct, Suzanne! Thanks for stopping by!
Jeanette Hernandez
0Hi there,
When blending the flour and eggs into the microwaved cheese, the mix stayed mushy and never formed dough. What did I do wrong? I copied everything exactly as is except I used almond flour instead of coconut flour. I appreciate your input. Thank you!
Maya | Wholesome Yum
0Hi Jeanette, The almond flour was the issue. Almond flour and coconut flour are not interchangeable. If you want to use almond flour, use 3/4 cup instead and only 1 egg instead of 2.
Jennifer Fraunfelder
0Amazing keto pizza recipe. We are not big fans of pizza.. We used to be pizza obsessed but grew tired of it after aa long run with it. You know the non-keto version ? Anyhow, its been a long time without pizza and being as how we had the ingredients on hand, i thought let’s give this a go and we are SUPER glad we did. One almost 9x13is all it took for our family of 4, equalling 2 slices each. I ate 1 1/2 and gave the rest to my puppy. It is rather filling and yummy.
Maya | Wholesome Yum
0I am so happy you liked it, Jennifer! Thanks so much for stopping by!
Dale
0Great easy recipe, I’ve been fumbling with cauliflower trying to fine tune it into a decent crust but this one doesn’t need any adjustments. I did catch just a hint of coconut flavor. Next week i’m trying your almond flour recipe. Thanks for sharing.
Maya | Wholesome Yum
0Thanks for stopping by, Dale! I am happy you liked it!
Patricia Turner
0Whole family absolutely loved it!! I’m going to have to make a double batch though, my hubby likes thicker crust.
Maya | Wholesome Yum
0Yes, go for a double batch, Patricia! Thanks for stopping by!
Alexandra Turmel
0So… I don’t know what went wrong but I used the exact ingredients with exact weight by grams, but no matter how much I was stirring it was just a liquid melty mess. I had to add 80 more grams of coconut flour, as well as 80 grams of almond flour. I’m very very very disappointed to say the least. Maybe your grams ratio aren’t good.
Maya | Wholesome Yum
0Hi Alexandra, Sorry you had trouble with it. I’ve made this numerous times, including measuring by weight, so the weight measurements are correct. It could be that something else went wrong, or just the temperature in your kitchen. If it’s too warm, chilling the dough before working with it can help. Check the video and tips in the post above as well.
Kathleen
0I made this for the first time tonight and it was delicious ! Question.. sorry if already answered but what is the fat content ?
Maya | Wholesome Yum
0I’m glad you liked it, Kathleen! The nutrition info is on the recipe card below the video.
Dionne Shumba
0Thank you so much for this recipe. I gave it a whirl today, and it came out great. I loved this crust better than the cauliflower crust I tried before. It was so easy to follow your recipe and the pizza was absolutely tasty and so filling
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Dionne! Please come back again soon!
Joyce
0Can I use spreadable cream cheese?
Maya | Wholesome Yum
0Hi Joyce, Do you mean like in a cylinder container? If so, yes, you can use that. Don’t use the “whipped” or fat-free kind, though.
Annie
0I’m sorry if this has been asked already, but I couldn’t find it. What’s the approximate inches of this pizza? Tia!
Maya | Wholesome Yum
0Hi Annie, It varies depending on how thin you roll it out. Usually about 10 inches. You can increase or decrease the number of servings to make a bigger or smaller pizza.
Jennifer Palser
0Can you substitute other cheeses or is there not enough money in the others? Thank you
Maya | Wholesome Yum
0Hi Jennifer, You can use other cheeses as long as they can melt enough to be easy to stir. But, you’ll taste the flavor of the cheese in the end result. Mozzarella is the most neutral.
Joan
0Hi, I signed up on your list to get your pizza crust recipe with the flax meal, but it isn’t included in your E-book that I received. The one I received is made with coconut flour. How do I get the recipe with the flax meal pizza crust?
Maya | Wholesome Yum
0Hi Joan, You’ll find the variations on the pizza recipe in the Members Area.
Joan
0I am anxious to try this. I have tried one with almond flour before and was not thrilled with the texture as it was not really “chewy”. Can this dough be made ahead and refrigerated? I am looking for one that I can take camping this summer to put on the campfire.
Maya | Wholesome Yum
0Hi Joan, Yes, you can make the dough ahead and refrigerate. I haven’t tried it over a campfire, so let me know how that goes if you try it.
Rebeca Ruiz
0I just tried this and it was so much easier than I expected and it tasted so good! I used a food processor to mix the dough together and it worked perfectly. I was terrified of trying another dough receipe because of some terrible Keto biscuits I attempted but I redeemed myself with this one! Thank you so much! I’ll be sharing this with my Keto support group 🙂
Maya | Wholesome Yum
0I’m so glad to hear that, Rebeca. Best of luck on your keto journey!
Shala
0Omg I’m not one to leave comments and this dough was delicious. Even better besides the endless toppings for pizza there’s so many things you can use this for. My only problem was that there wasn’t enough which is probably a good thing because i should not be eating a whole pizza by my self. Thank you for this easy delicious recipe I will be sharing it with every one.
Maya | Wholesome Yum
0Thanks so much, Shala! Have a great day!
Don George
0Did my first keto pizza! Turned out pretty good!
Maya | Wholesome Yum
0Thank you, Don!