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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
Anne Lawton
0I love that this crust is quick to make!
Zuzana
0This is really truly the best looking pizza, my daughter have said and she wants it for dinner. So here, me gonna make it tonight. Thanks a lot for coming up with this lovely recipe. 🙂
Avery
0I made this exactly as the recipe says. The flavor was fine for carb free pizza crust but it was so dry and crumbly. Is there any way to avoid the super dry texture?
Maya | Wholesome Yum
0Hi Avery, Sorry you had issues with it. It shouldn’t be crumbly or dry at all. I suspect the issue might be either measuring out too much coconut flour or not fully mixing the dough. Did you watch the video to check if yours looks like that or if one of the steps went differently?
Jennifer
0What is the conversion for milled flax seed?
Maya | Wholesome Yum
0Hi Jennifer, The flax seed version is available as a free subscriber bonus – you can sign up for free using the form above if you’d like!
Kathryn
0This looks so delicious! And, I need to look into some of these pizza tools you’re using!
Jean
0This is amazing! I love thin crust pizzas and this looks perfect. Can’t wait to try it out again!
Kristen Wood
0Wow, this was so easy and delicious!!
Kelly
0I know a lot of people who are going to love digging into this, including myself. Amazing recipe!
Tonya
0I want to make several batches of this wonderful dough to freeze. Do I have to bake first then freeze or can I freeze it as a dough ball? I realize it would need to be thawed and maybe slightly heated to roll out. Love your recipes!
Maya | Wholesome Yum
0Hi Tonya, I have always frozen this crust by pre-baking it, as that’s the most convenient to grab a ready-to-go crust, add toppings and pop in the oven. But, you could freeze just the dough and thaw if you want to.
Tonya Grundt
0Thanks for the reply, I ended up cooking the crust then freezing them. only takes me a few minutes to put us a pizza together on a busy night. I also followed the advice of not melting the cheese and just adding everything to the food processor. Worked Great! Thanks again.
Raia Todd
0Oh man, all that cheese was delicious!
Brad Jordan
0Most awesome. Just started Keto to drop some weight. I seriously didn’t think I’d be able to have pizza while on it and figured any non-wheat crust would be tasteless garbage. Absolutely not! Your recipe was awesome. Made it exactly as above with coconut flour. Tasted no different than one of my homemade wheat crust pizzas. Outstanding! New Keto staple for me now.
Wholesome Yum A
0Loved this recipe with the coconut flour! The texture and taste are wonderful and it only took minutes to make. Thank you for posting!
Shawn
0I have made the almond flour version several times, it tasted fine… but gritty texture and it caused me to bloat too much.
I decided to try this version, it tastes Much better! A little more sticky, but workable. I added all my seasonings to the dough itself before kneeding and it turned out so awesome! Definitely going to keep using the coconut flour version. Even our kids prefer this over the almond flour. Thanks!
Maya | Wholesome Yum
0I’m glad you liked the coconut flour version, Shawn! If you ever want to try the almond flour again, make sure it’s finely ground, blanched almond flour to avoid the grittiness.
Barbara
0Delicious! Topped mine with a little marinara, mozz, spices and pepperoni. So tasty, even my non keto hubby and son enjoyed it.
Tena
0This was super easy to make. My son loved it! He was was playing his PS4 and stoped playing to find out was I was making. He said, “I thought that smelled like pizza. It smells good.”
I love all of your recipes!
Dreena Burton
0I’ve never used coconut flour in pizza crust, and I’ve made some alternative ones – time to try.
Adrienne Wood
0Came out great. Rolled the dough between two pieces of plastic wrap. Not hard to handle at all. Took all of 15 minutes to make.
Debby
0Hi there. I was wondering if this crust is freezer friendly. I was wanting to make a few and freeze them.
Maya | Wholesome Yum
0Hi Debby, Yes, definitely, I do this all the time! Bake it first and freeze without toppings.
Me
0Hi! I haven’t made it yet but I’m so excited! I’m 2 weeks into keto. I’m wondering if I can use Monterey jack instead of mozzarella as that’s all I have. Thank you!!
Maya | Wholesome Yum
0Yes, you can, you’d just taste the flavor of it in there. The crust would taste more cheesy.
Heather
0For the crust the Mozzarella cheese, can you use a different cheese like Cheddar? This looks so good.
Maya | Wholesome Yum
0Hi Heather, Yes, you can, but it will taste more cheesy. Not saying that’s a bad thing!
Alyssa
0This pizza tastes so good!! I used the coconut flour version and topped with italian spices and pepperoni. It was really chewy and tasty like q normal crust! Will definitely be using this one in the future for some friends!
CJM
0I used Almond Flour and 1 egg.
I love the idea of LOW carb crust and love the taste, my hubby wishes it was crispier but I am not sure how to accomplish that. I rolled it out 1/4” and it had a nice brown color. I did read on another website you remove parchment side and bake that side till brown, will try that next time.
This is so easy to make and healthier!! Added fresh cooked mushrooms and tomatoes.
I wonder if you could make this dough and freeze it for later?
Maya | Wholesome Yum
0I’m glad you liked it! If you want it crisper, I highly recommend using a pizza stone. You can remove the parchment paper part-way through as well. You can freeze the dough, but an even easier way is to pre-bake the crust and freeze that. Then you can just add toppings and bake when you’re ready.
Rebecca
0Hi! My dough came out crumbly and fell apart easily, but I’m pretty sure it was user error. Any suggestions? Thanks!
Maya | Wholesome Yum
0Hi Rebecca, Did you check the tips in the post above and watch the video? Did you use all the exact same ingredients? It’s hard to say what went wrong without being in the kitchen with you or at least hearing more details about when you encountered the issue. I’d recommend watching the video and feel free to let me know what step went differently from yours.
Malorie Edie
0I was just wondering what kind of pizza sauce did ya use for the pizza?
Maya | Wholesome Yum
0Hi Malorie, You can just buy any marinara without sugar added or artificial ingredients. I also like to make homemade low carb Alfredo sauce like this.
Justin
0Hi, trying to figure out how large a serving is, the nutritional data posted doesn’t explain serving size so I’m having trouble knowing how many carbs per slice give or take
Maya | Wholesome Yum
0Hi Justin, The serving size is in the recipe notes above – 1 slice. The nutrition info listed is for this amount.
Megan Braun
0Omg- so freak’n good! Thank you, thank you, thank you for sharing. I didn’t have parchment paper so I used foil and it stuck. Still scrapped the foil and shoved the scraps in my big pizza pie hole. Super tasty, can’t wait to see what else I can make with this crust. Veggie pizza, calzones, fry bread, bread sticks… omg!
Justin
0I added a little veggie bouillon (better than bouillon) to my mix. Its a really great addition and adds some nice umami flavor. After the first 6 mins baking, I brushed the crust with some butter with Italian seasonings in it. Yum Yum. Give these additions a try.
Debra Beery
0THANK YOU! Fantastic crust recipe the whole family loved. I added a bit of garlic powder to the coconut flour and topped with keto friendly sauce, pepperoni, bacon and sausage plus mushrooms and a few green pepper pieces and more cheese. It was perfect!
Margo
0Can I cook the crust in a greased skillet instead of baking?
Maya | Wholesome Yum
0Hi Margo, You can if the heat is low enough and you roll it very thin. Otherwise it might not cook through well enough.
Karen Robidoux
0Hi, I started The Keto Diet 4 weeks ago. I’ve tried lots of recipes, some good some not so good. This recipe was easy and SO delicious. I’ve neen craving pizza ever since starting Keto, not I’m go happy to find a recipe that is delicious and satisfied my craving. I give it a 5 Star
Toni
0I made it this way and then with 3/4 cup almond flour and 1 egg instead of coconut flour, then with 1 cup almond flour and kept the 2 eggs. Husband and teen son liked the 1 cup almond flour and 2 eggs crust the best. Super easy to make and amazed that the eggs don’t cook when added to the mixture. Best pizza crust we have had so far. Thank You for awesome recipes!
Caroline
0Can you use psyllium husk instead of coconut flour?
Maya | Wholesome Yum
0Hi Caroline, No, sorry, they are completely different. You can use either almond flour or coconut flour, with different ratios – both versions are on the recipe card above.
Danni
0Can you freeze any leftover cooked base?
Also when I made this I heated cheeses as advised then put the flour and beaten egg in as recipe states, should I have mixed the flour and egg together then put in melted cheese as it did seem the egg was cooking as I was kneading the dough.
Maya | Wholesome Yum
0Hi Danni, Yes, you can freeze the pre-baked crust. The egg shouldn’t cook as you knead the dough – did yours look like the video above?
Margo
0I do not have an oven. Do you think I could bake in a nonstick skillet with lid over low heat? I used to do this with regular pizza crust dough before going keto. I would flip the dough and add toppings and put lid back on which cooked the bottom of crust while melting topping cheese.
Maya | Wholesome Yum
0Hi Margo, That might work, but the crust would need to be very thin to cook through. Either use a very large pan or do it in batches.
Lynne
0Oh my Gosh, this is so amazing! This is the one food that my husband and I missed and now we can have pizza! Just so everyone knows, the eggs don’t cook when you add them you just need to stir it all together quickly. I had no problem. The other things I like is it doesn’t taste like cooked eggs.
Joanna Jackson-Smith
0I want to give this recipe a try but all I can think is the egg is going to cook when I add it to the hot mozzarella and cream cheese mixture. Am I worrying needlessly? TIA
Adriana Gutierrez
0I worried as well, but it turned out not to be a problem, especially if you add the flour and the egg to the melted cheese at the same time and mix it quickly.
Maya | Wholesome Yum
0Hi Joanna, Nope, don’t worry about it. The egg is mixed with the flour first, so it won’t cook from the cheese.
Faith Tuss
0Great keto ideas for beginners like me! Please send me your crust recipes.
Mary
0So how’s this… I literally just dumped the first 3 ingredients into the food processor, whizzed, added the coconut flour then rolled out as per instructions. No melting. Worked a treat and super fast!
Karen
0Hi Mary. When you put all into the processor did you use a special blade? Did it come together like a soft dough? Did you pulse on and off or just “whiz” until mixed?
Mary
0I just used the standard S blade. I whizzed the first 3 and then kind of pulsed in the coconut flour. Easy!
Linda
0I just made this for our lunch today. Outstanding! Easy! Delicious!
Thank you so much.
Minnie Rodriguez
0Souns good. Something to try over the weekend.
Monique
0Easy and delicious
Cynthia Lawson
0I accidentally bought something called cassava flour. Would it work?
Maya | Wholesome Yum
0Hi Cynthia, It would work from a recipe standpoint, but it would not be low carb or keto.
Tina
0My crust turns out soft and mushy on the bottom side. Am I not baking it long enough? How do I get it crispy on the bottom? I baked it with the parchment paper underneath, poked holes prior to placing in the oven. It seemed crispy when I added my toppings and placed back in the oven. It tastes good, but it is soft on the bottom (almost too moist).
Maya | Wholesome Yum
0Hi Tina, Did you use a pizza stone? That helps a lot with making the bottom crispy. In addition, if it’s moist on the bottom, it sounds like it might need to bake for longer.
Maureen
0This is so easy to make. I added ground Italian seasoning while mixing the dough . Smells and tastes so good . Yummy thank you
Merry Christmas to all
Wilhelmina Wessel
0I love pizza in any form and this looks especially delicious! Yum!
Amanda Finks
0I love that this pizza crust only has 4 ingredients. Yum!
Tanya
0I usually make a Wheat Belly low-carb pizza crust incorporating yeast to get that ‘pizza crust’ flavor, and while it’s tasty the texture is pretty far from ‘regular’ pizza. I decided to try this since I had to use up some coconut flour and it was delightful, chewy and surprisingly sturdy! I was concerned that the dough was too moist, but it baked up beautifully. I like thin crust so I just rolled it out as thin as I could on a sheet pan (using a sheet of parchment on top, as you mention, works wonders), and rolled up the edges a bit to form a crust. I also finished it with a quick broil to give a direct heat blast to the top crust edges and toppings. I did taste the coconut a bit in the more purely crust areas, but it didn’t bother me, it was more like the taste of toasted coconut which is more savory. Great recipe, thanks!
Deb
0Absolutely love this recipe! I’m hardcore New York pizza obsessed and as I’ve grown older I’ve had to curb my carbs and my grains. Over the last 4 years I’ve experimented with gluten free and cauliflower crusts and absolutely nothing compares to this dough. Thanks from keto land…
Niki
0Just wondering if you can freeze the bagels
Maya | Wholesome Yum
0Hi Niki, Yes, absolutely!
Dana Jo
0Your recipes are the best I’ve found on the net. Thank you so much!