Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love My Keto Pizza Recipe
- Crust Ingredients & Substitutions
- How To Make Keto Pizza
- My Tips For Fathead Dough
- Low Carb Sauce Options
- Topping Ideas
- Nutrition Info
- Storage & Meal Prep
- More Fathead Dough Recipes
- Tools I Use For Keto Pizza Crust
- Keto Pizza (With Crispy, Chewy Crust) Recipe card
- Recipe Reviews
This keto pizza has been my most popular keto dinner here on Wholesome Yum since 2017 — and for good reason: My keto pizza crust recipe tastes almost identical to regular pizza! I try not to say that too often, especially if it’s not true, but I challenge you to not like this one. 😉
Over the years I’ve served it for my kids, my friends, my very-not-keto extended family… I even made it for my daughter’s birthday party instead of ordering pizza and it just disappeared. Everyone loves it. My secret is the fathead dough — and I’ll show you exactly how I make it.
Why You’ll Love My Keto Pizza 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. Try it and you’ll see!
- 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 recipe) 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, and a few common grocery store staples. Plus, you can decide if you want to use almond flour or coconut flour!
- 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.
I love fathead dough so much that I dedicated a whole section to it in my Easy Keto Cookbook. The book has 100 easy keto recipes (with a photo for each, full macros, and tips), including this keto pizza recipe and several others using this amazing dough. There are so many ways to use it!
Crust Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto pizza crust recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Let’s talk pizza dough, because that’s why you’re really here, right? I’ll suggest sauces and toppings afterward, but it’s the crust we’re all concerned about! Here are the 4 ingredients you’ll need:
- 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; see my recipe card below. 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 a consistent result every time. I highly recommend using one of these flours for this recipe. 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 and falls apart more easily.
- 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 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 types.
- Cream Cheese – Helps to 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 find that no additional salt is needed, since the cheeses are already salty, but you can add a pinch if you prefer.
- 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, before mixing in the cheeses.
How To Make Keto Pizza
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Get everything ready. Preheat your oven. Line a baking sheet, pizza pan, or pizza peel with parchment paper. I highly recommend baking the keto pizza on a pizza stone, so that’s what the pizza peel is for.
- 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, depending on which version you are making.
- Melt the 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.
- 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 lots of holes throughout the crust to prevent bubbling.
- Bake the keto pizza crust. If you’re using a pizza stone like I do, 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 your favorite toppings. Top the crust with sauce and 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 Fathead Dough
My keto pizza recipe is easy once you get familiar with fathead dough, but some people have trouble at first, so I’ve got tips! I have even 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. 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.
- A uniform dough is crucial. 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. If your kitchen is warm or humid, the dough may be sticky when you first make it. I just chill it in the fridge for 20-30 minutes if needed 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!
- Use a pizza stone if you can. I recommend one for all my keto pizza recipes, because it improves the texture of the crust. 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.
- 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. 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.
Low Carb Sauce Options
Store-bought sauces often have added sugar, so be careful! This brand is popular in my keto community, but you can also make one of my easy recipes yourself:
- Keto Pizza Sauce – Stir it together in just a few minutes, with common pantry ingredients. I don’t even need to cook it!
- Marinara Sauce – Similar to pizza sauce, but I cook this one and it’s more chunky.
- Alfredo Sauce – I’m a huge fan of white pizza, and white sauce is lower in carbs than tomato sauce.
- Sugar-Free BBQ Sauce – I make this for BBQ chicken pizza.
- Pesto Sauce – I use this when I want my low carb pizza to taste more like flatbread.
Topping Ideas
You can use almost any kind of meats or veggies on your keto pizza! Here are the main ones I have on rotation:
- 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 post. Avoid pizza toppings that are higher in sugar, such as pineapple.
Nutrition Info
The nutrition facts for my keto pizza recipe vary a bit depending on which flour you use, so I made a chart to compare them:
Nutrition | Almond Flour Version | Coconut Flour Version |
---|---|---|
Calories | 144 | 117 |
Fat | 12g | 8g |
Total Carbs | 3g | 4g |
Net Carbs | 2g | 2g |
Protein | 8g | 7g |
For both versions, these numbers are per slice (1/8 of the low carb pizza crust), without toppings. I didn’t include those, because it depends what you add.
Calories in my keto pizza may be a little on the high side, but you’ll be surprised at how filling it is. A slice with a low carb salad or 2 slices on their own usually fill me up!
Storage & Meal Prep
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: This is what I do most often — and make a double or triple bath 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 even freeze the entire keto pizza with sauce and toppings; just be sure you place it in the freezer immediately, so that the crust doesn’t get soggy. When you’re ready to bake, add toppings (if you didn’t add them before freezing), and bake for about 20 minutes at 350 degrees F. Don’t thaw first!
More Fathead Dough Recipes
I use 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:
Tools I Use For Keto Pizza Crust
- Food Processor – This makes my fathead dough so much faster and easier! And I avoid the mess of kneading by hand.
- Rolling Pin – Though you can use your hands, you’ll get the most even browning if you roll out your keto pizza dough — and if you like it thin and crispy like I do, this is a must! I use this marble pin, because it stays cool and doesn’t stick as easily.
- Pizza Stone and Pizza Peel – I use these to make my crust crispy, but they improve the texture of a thicker chewy crust, too. 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 (With Crispy, Chewy Crust)
You'll love this easy keto pizza recipe! The crispy, chewy crust with fathead dough has 2 low carb flour options & tastes like regular pizza.
Ingredients
Tap underlined ingredients to see where to get them.
Almond Flour Version:
Coconut Flour Version:
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. For best results, preheat a pizza stone in the oven and line a pizza peel with parchment paper for preparing the keto pizza crust.
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Mix the flour and eggs: In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour, depending on which version you are making. (A food processor will make a fluffier crust and is easier, but it's fine to do this by hand if needed.)
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Melt the cheeses: In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
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Combine: Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it. If it's sticky, see my tips in the post above.
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Form the crust: Spread the dough onto the lined baking pan or pizza peel to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment paper (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
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Bake: Bake for 6 minutes. (If using a pizza stone, slide the parchment paper from the pizza peel to the stone.) Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until lightly golden. (Don't let the crust get too dark at this step, or the edges will burn by the time you cook the pizza with toppings.)
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To make keto pizza: After pre-baking the crust, top with your favorite sauce and toppings. Return the pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), for about 10 minutes, until hot. If you like, place under the broiler for 1-2 minutes to brown the cheese.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice, or 1/8 of entire pizza
- The nutrition info on the recipe card is based on my 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 my tips above on working with fathead pizza dough!
- Recipe is from my 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. 🙂
1,459 Comments
Dana Jo
0Your recipes are the best I’ve found on the net. Thank you so much!
Angie
0Very delicious pizza dough! I hate coconut but decided to give the coconut flour a chance and was very good! Thanks for the great recipe, will be cooking this again! 🙂
J Farrelly
0This crust has a sweet aftertaste. I would not make it again.
Maya | Wholesome Yum
0This can happen with some brands of coconut flour, or some people are just sensitive to the taste of coconut. You might like the almond flour version instead – instructions in the recipe notes.
Ettaline
0The only shredded mozzarella cheese in shops near me has flour in it. There is no hard mozzarella, only the soft stuff. Also, I don’t have a microwave, so will be using the double boiler method. Any tips? Would it be very wrong, or difficult to use the soft mozzarella? Many thanks.
Maya | Wholesome Yum
0Hi Ettaline, Are you able to find hard mozzarella that is not pre-shredded? You can use that. Otherwise, soft mozzarella really isn’t recommended because it has too much moisture. I’ve made it in a pinch in the past and it tastes okay, but is more difficult to work with and does not crisp up. Another neutral tasting, semi-hard cheese similar to the consistency of hard mozzarella might also work.
Chris S
0The wife and I really liked this.
When rolling, use a little extra flour. Some on the pin perhaps, some on the dough. Microwaving the dough helps, but a little flour goes a long way in preventing the dough from sticking terribly to your rolling pin. This is kinda dough-rolling 101.
I rolled mine fairly thin. It worked quite well. I ended up with about a 9″ pizza. One thing I’d do differently next time is cook mine a little longer. I found it a little too coconut-y and a bit dry (like any low carb dough), but a little burn and crispyness might distract from that.
Still, these are minor complaints. This really scratched the pizza itch. I needed this 🙂
We will do this again, and I already have some good ideas to perfect the pizza I made with this.
Maya | Wholesome Yum
0Thanks for sharing with us, Chris!
Anna
0What happened to the one made with portobella mushrooms?
Maya | Wholesome Yum
0Hi Anna, Portobello mushroom pizzas are here.
Jennifer/SoloTravelGirl
0I’m about to start a keto diet and had a craving for pizza before my plan kicks off. This was so easy to make and delicious! Thank you!
Maya | Wholesome Yum
0I am so happy you liked it, Jennifer! Thank you!
anonymous
0I have been craving pizza for a week and decided to give this fathead dough a try. It satisfied my craving and was really easy to put together. The leftovers were just as tasty the next day. I will definitely make this the next time a pizza craving hits.
Maya | Wholesome Yum
0I am so happy to hear that! Thank you!
Adam F
0So when do I add ingredients like cheese and meats and vegetables and how many slices per that 2 carb count that I saw. And is that the same for coconut and almond flour?
Maya | Wholesome Yum
0Hi Adam, Instructions for adding toppings are on the recipe card above. Nutrition info listed is for one slice of crust, using coconut flour, but it’s pretty similar using almond flour.
Debra
0Omgosh I love the fathead pizza dough.I tried the cracker recipe which I didn’t like and the regular pizza dough recipe just kept reminding me of that so I checked out the Fathead. Totally awesome. So much like the real thing I couldn’t believe it . I used the 3/4 cup of almond flour and 1 egg version. It rocks!
Maya | Wholesome Yum
0I am so happy you liked it, Debra! Thank you!
Jessica
0Yaaaaaaasss! Hit the spot! Recipe was actually much easier than I thought, chewy inside crispy outside! One thing I might add next time is some dry herb to the crust for a bit of flavor. Thanks for this awesome recipe!
Maya | Wholesome Yum
0I am so happy you liked it, Jessica! Thank you!
JO
0Thank you so much for this version of the fat head dough recipe! My boyfriend hates anything I make with almond flour for some reason. I made pizza tonight with your version and he LOVES it!
Maya | Wholesome Yum
0I love to hear that! Thank you!
Patricia B. Lazard
0please let me know what to put on top.
Maya | Wholesome Yum
0You can use whatever toppings you’d like, Patricia! Have fun with it!
Katie
0I’ve been craving pizza for weeks now so I gave this a try. It is INCREDIBLE!!! I’m so very happy I found this recipe! It totally satisfied my craving. Thank you!!!
Maya | Wholesome Yum
0I am so happy to hear that, Katie! Have a great day!
Deni Elwood
0Are you using fresh wet mozzarella that has been shredded or buying the packaged shredded mozzarella?
Maya | Wholesome Yum
0Hi Deni, This is packaged shredded mozzarella. You can also shred your own, but it needs to be from a hard block, not the soft fresh mozzarella type.
Sue
0My son has been on a keto diet for a couple months and was missing pizza. I made the crust with the coconut flour. He liked the pizza but after it sat a little while the crust got very wet. Maybe I put too much sauce? I will try almond flour next time
Maya | Wholesome Yum
0Hi Sue, It could be too much sauce, just a sauce that’s too watery, or it could be that the crust needed to bake for longer. I’m glad your son liked the pizza otherwise!
Brenda
0I don’t see the almond flour instructions in recipe notes.
Maya | Wholesome Yum
0Hi Brenda, Sorry about the confusion, it should be there now!
Phoebe
0Hi! What can you use as a substitute if you don’t have cream cheese?
Maya | Wholesome Yum
0Hi Phoebe, Some people have used mascarpone or ricotta, but the result is different.
Leigh Girouard
0Greetings, Have you heard of anyone making the dough with a double boiler? I don’t have a microwave. Thanks.
Maya | Wholesome Yum
0Hi Leigh, Yes, you can definitely do that!
Brenda Egelston
0Do you have a printable version of the Fathead Pizza Crust using almond flour and the nutrition information?
Maya | Wholesome Yum
0Hi Brenda, I don’t have a separate printable writeup, but the directions are identical to the coconut flour version. You can tap the Print button on the recipe card, and you’ll still see the amounts for the almond flour version included in the recipe notes on the printable version.
Tony DiDonato
0Made this for my kids and girlfriend. I’m on Keto, they are not. Pepperoni, salami, and fresh mozzarella. Kids ate it and enjoyed it. My girlfriend ate about 1/2 a slice and asked me why it tastes like coconut. Think almond flour would have been better. The texture was pretty awful but that may have be my fault. I was cussing trying to get the parchment paper unstuck to the dough. Not a total fail, I was craving some dough! Probably will not make again. I’d use almond flour if I made it again.5
Maya | Wholesome Yum
0Hi Tony, Thank you for sharing! I love the fathead dough with both almond and coconut flour, but have discovered that some readers are more sensitive to the taste of one and some to the other. You can make it with either one you like and the instructions for the almond flour version are in the recipe notes above. Other than that, check the post above for tips about how to handle the texture and sticking.
Roberto
0I’ve made this lots of time, and every time it has come perfect and delicious.
One question:
After I cook the dough, can I put it in the refrigerator and next morning add the toppings and cook it for the other 10 minutes left? That way I can take it to lunch very fresh.
Thanks,
Roberto.
Maya | Wholesome Yum
0Thank you, Roberto! I’m glad you like it. Yes, you can definitely pre-bake the crust and store it in the fridge for up to a few days, or freeze for longer. Just add toppings and return to the oven when ready to eat.
Adam Taylor
0I cooked just a base, and left it out for a few hours… I’ve just stuck it in the fridge now.. will it be okay to eat and reheat etc?
Maya | Wholesome Yum
0Yes, you can reheat it, Adam! Have a great day!
Yvette
0Awesome! The best recipe for pizza crust. I made sandwich rounds too. The bread did not over power the other ingredients.
Maya | Wholesome Yum
0I am happy you liked it, Yvette! Thanks for stopping by!
April
0I made two recipes of this and rolled it out to fit nearly entire cookie sheet. I cut into 15 fourth inch thick squares for bread for sandwiches. I made a sausage, egg, and cheese “sandwich” for breakfast one morning. Absolutely fabulous! I store in fridge, but it will keep in a ziplock bag overnight as well!without refrigeration. I put two pieces in paper towel for about 10-15 seconds to warm.
John
0Great recipe. I actually made the almond flour version I made a 12 inch pizza out of it which I cut into 6 slices. 8 slices strikes me as quite small. what size pizza were you getting from this recipe? I’d like to get the nutrional info as accurate as I can. thanks!
Maya | Wholesome Yum
0I am happy you liked it, John! Have a great day!
Amy
0I made this last night for my family. My husband was so excited for low carb pizza!
I can’t believe how awesome it turned out!!
Made it for my boys too and they ate it like regular pizza.
The only ting I did was added Italian spices to the dough. So yummy thank you!
Maya | Wholesome Yum
0Great idea adding Italian spices, Amy! Thank you!
Kenda Townsend
0Just WOW! My husband’s favorite food is Pizza. After having some gastrointestinal issues just eating topping from take out, we just decided we couldn’t have Pizza on Keto!
This recipe (coconut flour) was a huge success! Hubby was surprised, thrilled, and very grateful!! Truly loved it!! And I was able to get full on 1 slice, so even more yay!!
Looking for a pecan pie recipe that has the same gooey texture that a “real one” has, if you are taking requests!
Maya | Wholesome Yum
0I’m so glad you both liked the pizza, Kenda! Yay! I’m always taking requests. 🙂 And, I have a pecan pie recipe coming in a few weeks!
Stacy
0Yay! I can’t wait to use that for Thanksgiving!!
Judykay Jefferson
0There are days when I can Keto to perfection! However, those are usually followed by days when I need something sweet, chocolate, soft. Your recipes give me hope. I haven’t found a bread that I can eat when I just have to have bread. The texture gets me. I have almond and coconut flour. I’m hoping I’ve found my answers. Keep a good thought.
Maya | Wholesome Yum
0I hope the recipes are helpful for you, Judykay. You can browse all the low carb bread recipes here.
Shelley
0What are the nutritional contents of the fathead pizza crust?
Maya | Wholesome Yum
0Hi Shelley, The nutrition info is on the recipe card above.
Jeanett Barnhill
0The fathead pizza was delicious! I have tried other methods and this is by far the best! I did not experience any of the difficulties that some of the others had. I did use a high quality organic coconut flour and excellent mozzarella that I grated myself. We just tasted pizza, no coconut flavor or off taste. Thank you for the recipe, it is grand.
Maya | Wholesome Yum
0I am so happy to hear that, Jeanett! Have a great day!
Theresa Greto
0Hello, I was wondering can I use vegan cheese ?
Maya | Wholesome Yum
0Hi Theresa, I haven’t tried that but readers have said they have. However, keep in mind that vegan cheese would be higher in carbs.
David
0I’ve tried making fathead dough for empanadas which turned out quite delicious, but I seriously struggled when it comes to rolling out the dough. It just wasn’t worth the frustration. I often find it to either be too sticky which causes some of the dough stick to the top parchment paper, or it to dry out and break easily. Obviously, the latter isn’t an issue if making pizza. As far as stickiness on the parchment paper goes, any potential remedies to this?
Maya | Wholesome Yum
0Hi David, Yes, I have several tips for stickiness in the post above. Try oiling your hands (or the parchment paper in this case) and chilling the dough first.
Annalisa
0I was hoping to love this but I just didn’t like it that much, the coconut flour has a weird texture and flavor to me. I was hoping for a chewier interior and crisper exterior. Suprisingly my family ate it with minimal complaints. Lol I was the picky one this time! I’m really struggling with keto as far as substitutes like this. But thank u for the recipe. I’m hoping to find other recipes for the coconut flour I bought.
Maya | Wholesome Yum
0Hi Annalisa, Sorry that it wasn’t for you, but am glad your family liked it. You could try the almond flour version (in the notes on the recipe card above) to see if you like that better. It should be chewy inside and crispy on the outside, though. Did you use a pizza stone? That can help a lot.
Andrew Spencer
0The crust stuck to the parchment. I made with 3/4 cup almond flour and one egg.
Maya | Wholesome Yum
0Hi Andrew, It could be that it needed to cook for longer. But if you’d like, you can grease the parchment paper next time, just in case.
Tpose
0Hey! Cook for awhile longer and dust the parchment with flour as well as putting flour on top of the dough when spreading out. Bob’s red mill gluten free flour works just fine, as well if you dont like the coconut flavor.
Maya | Wholesome Yum
0Thank you!
Glynis Cole
0I made the coconut flour fathead pizza today, it was fantastic! Thank you. This was my second attempt at fathead dough, the first time didn’t turn out (cheese crackers from another site) so I was thrilled when it made a delicious, crunchy pizza base.
I got the pdf with the 3 options so that I could follow the recipe but it only had the ingredients, not the method, so I had to go back online and look it up. It would be great if the cooking instructions were included in the link, as I don’t always have internet available when I’m cooking.
Thanks again, very happy
Maya | Wholesome Yum
0Thank you for the feedback, Glynis! I’ll make a note of that. I’m glad you enjoyed the pizza!
Stephanie Ware
0Is the crust crisp or soft? I am looking for a crispy nutless recipe.
Maya | Wholesome Yum
0Hi Stephanie, It’s a combination of crispy and chewy.
Barry Barker
0I’ve been doing OMAD since the begining of the month, and have seen some great results. However, I have been looking for an easy way to get into keto….and come on, pizza for dinner!? Uhhh, yes please! Gonna run to the store and try this and the almond flour versions, just to see if I can tell a difference. Thank you for this!
Maya | Wholesome Yum
0I hope you liked the pizza crust, Barry! Have a nice day!
Patty
0Ok, so I have tried everything and thought why not this one too? I was so skeptical, but… it is so good! I can have pizza again. I am so excited. I used almond flour and added a little garlic salt and some Italian spices.
Maya | Wholesome Yum
0I am so happy you liked it, Patty! Have a great day!
Megan
0Thank you for this dough recipe! I make pizza every Friday night, so I have a lot of experience with traditional wheat/yeast dough. This crust came together as easily as a wheat crust and was very easy to roll out. My pizza was delicious.
Just a question, why is it necessary to use golden flaxseeds if you are going that route? Will the brown ones not work?
Maya | Wholesome Yum
0Hi Megan, I’m glad you like the pizza. Golden flax seeds have a milder taste, but you could use either.
Elle
0I tried it with almond flour and golden flax meal and the texture became even more bread like! I baked it at 350, and it reminded me of naan or pita bread with the air pockets However I didn’t like the earthy taste the flax gave. It needed salt too. Will not make again, but trying to get rid of stickiness and egg taste. Yes, it’s eggy to me. Especially as it cools. I can’t even fathom putting it in the fridge or freezer. Still searching…
Rhonda
0Thank u so much for this recipe, is was so Good!!!
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Rhonda! Have a great day!
christin
0OMG! This was so amazing! It’s so good, I’m writing this review as I’m finishing my last few bites. I was worried I was going to screw this recipe up, but it came out great. I didn’t use the microwave method in the beginning instead I used the broiler stove top method. I only did this for maybe 2 minutes as I was afraid I would burn the cheese. I then put all the ingredients in my blender, then put in a bowl and put in the fridge for 5 minutes. I oiled my hands with coconut oil (neutral tasting one), used the 2 sheets of parchment paper and followed everything as you said. I used pizza sauce, fresh basil and fresh mozzarella. Thank you so much!!
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Christin! Please come back soon!
Stefany
0Can this crust be prebaked like say the day before it’s needed then toppings added and baked later? Do you think it will taste the same?
Maya | Wholesome Yum
0Hi Stefany, Yes, absolutely! Store it in the fridge and add toppings right before serving. You can also freeze the pre-baked crust without toppings.
Yatta
0Hi. How many servings is this?
Maya | Wholesome Yum
0Hi Yatta, It makes a large pizza, 8 slices. The nutrition info is for 1 slice, but you can have more depending on what else you’re having, if anything.
Brittany
0Hi I love this recipe! I was just wondering what the carb difference is between using coconut flour vs almond for the dough?
Maya | Wholesome Yum
0Hi Brittany, The nutrition info on the recipe card is for the coconut flour version, but the almond flour one is almost identical, very similar.
Jeremy
0This was delicious! My only problem was that the coconut flavor was strong in my crust.
Maya | Wholesome Yum
0I’m glad you liked it, Jeremy! You can try the almond flour version in the recipe notes above if you would like that better.
Wendy
0Made this tonight with Monterey Jack cheese instead of mozzarella since I didn’t have any. I also added whipping cream to the eggs for a bit more fluff, added pizza spice & added some turkey pepperoni. Very good! We cut it into sticks & dipped into homemade Alfredo Sauce…. since I didn’t have any pizza sauce, either! It was VERY GOOD! I’ll definitely make this again! Thank you for sharing!
Maya | Wholesome Yum
0I am so glad that you liked the pizza crust, Wendy! Thanks for stopping by!
Dom
0This is a great recipe! Will definitely be making it again. Would it be possible to substitute ricotta cheese instead of the cream cheese next time I make it, or would that affect the results. Thanks!
Maya | Wholesome Yum
0Thank you, Dom! I haven’t tried it with ricotta. If you do, please let me know if it works!
Dom
0I have been making this recipe as a bread substitute for lunches (which is absolutely amazing) and as I was out of cream cheese I did try it with the ricotta and it was outstanding! It gives it a creamier slightly more chewy cheesy texture and it worked really well. Great substitute!
Maya | Wholesome Yum
0Thanks for sharing, Dom! I’m glad that worked!
Pelle
0Interesting! How much ricotta did you use to sub in? 2 tbsp?
Dom
0Yes, it was 2 tbsp and it worked out perfectly.
Beth
0This is a FANTASTIC recipe. I was worried about the coconut flour but the crust is not sweet. Also, I only had wax paper, but I let it cool, turned it over and peeled off the paper. Thank you for this amazing recipe!’
Maya | Wholesome Yum
0I am so happy you liked the pizza crust, Beth! Have a great day!
Julia
0I love the ease and the flavor of this! I found it to be a little to sticky and could have used a little more coconut flour. I liked dipping mine in sauce. I think topping it with cheese would be too much. I will definitely be making this again!
Maya | Wholesome Yum
0I am so happy you liked the pizza, Julia! Thanks for stopping by!
Cheryl
0This was so easy to make (and I need easy!). The food processor made this whole process effortless. I did add a teaspoon of Italian herbs to the mix which gave the kitchen a wonderful fragrance and alerted the Honey that something good was on the way. Thanks! I can’t wait to try fathead bagels!
Maya | Wholesome Yum
0I am so happy you liked the pizza, Cheryl! Have a great day!
Crista Armeni
0Hi Maya… The net carbs are per slice please? On a keto diet how many slices are you supposed to eat? Thanks
Maya | Wholesome Yum
0Hi Crista, Yes, the nutrition info above is per slice. How many slices you eat depends on so many factors, such as your weight, gender, goals, what else you ate that day, what else you’re having at that meal, etc. I usually have 2 slices with toppings and a veggie or salad on the side.
Crista Armeni
0Hi, looks amazing! For the keto diet, since it’s 5g carbs per serving, does that mean I’m limited to 1-2 slices?
Maya | Wholesome Yum
0That would depend upon your macros for the day, Crista. I hope you like it!
Teresa
0It’s only 3 net carbs