Shop
My
Custom
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.
Remove Ads
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.
-
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.
-
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.)
-
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.)
-
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.
-
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.
-
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.)
-
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.
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
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
Lisa
0When making this does it matter what kind of toppings, should I use only certain ones?
Maya | Wholesome Yum
0Hi Lisa, You can use any toppings you like!
CG
0Thank you so much for posting recipes using coconut flour! I have nut allergy and cannot use almond flour, which seems to be the “go-to” for low carb/Keto recipes. A question, can this dough be used in a Stromboli? Would the dough inside the roll cook up?
Maya | Wholesome Yum
0You’re very welcome! Yes, you an use it for stromboli. The cook time would likely be longer, probably at a lower temperature to avoid burning the top.
My
0Hello. You replied a commenter on Feb 18 “I also have an exclusive recipe with flax that you can get by signing up for the newsletter above.” I signed up for your newsletter expressly to find the said pizza crust recipe made with flax meal however, it is not in the free e-book, nor can I find it when I search your recipes. Where can I find this pizza crust recipe that is made with flax meal, please? Thank you.
Maya | Wholesome Yum
0Hi there, You can get help on locating your free stuff here.
Amy
0Hi there! Could you tell me about how big you rolled your dough out to? I saw how thick you mentioned, but I’m wondering what the circumference ends up being. Thanks!
Maya | Wholesome Yum
0Hi Amy, It ends up approximately 10 inches in diameter. You can double the recipe if you want an extra-large one instead.
Tammy
0This turned out fantastic! This was the first time we’d attempted to make keto pizza, so we’ve really missed having pizza. We have a few ideas on how to do our sauce and toppings differently the next time. Definitely will be making it again.
Angela
0I tried to melt the cheese and cream cheese in the microwave, but it didn’t melt into a liquid. I then tried to melt it on the drive but I still just got a ball of cheese. It didn’t become a liquid like your video shows.
Maya | Wholesome Yum
0Hi Angela, It’s not completely a liquid, just thick, uniform and stir-able.
Maya | Wholesome Yum
0Hi Angela, It’s not completely a liquid, just thick, uniform and stirrable.
Jo
0Can’t wait to make again. First time was a hit
Denise M
0I am allergic to almonds and appreciate the alternatives. Have you had experience using sesame seed flour and how does that compare to almond, coconut or flax meal?
Maya | Wholesome Yum
0Hi Denise, I haven’t tried it with sesame seed flour yet, but am pretty confident it would work.
Kristen Wood
0Wow, this was so tasty! I can’t wait to make it again!
Melody Moseley
0This recipe is AWESOME! I never thought that pizza made like this would taste so GREAT! It certainly satisfied my craving for pizza as well as for bread. I miss bread, but with this recipe I find that it will do the job for my cravings of it. I especially like that there was only 4 ingredients used in making this recipe. I like recipes that are easy to make and that are reasonable when it comes to cost. You have made a believer in me when it comes to making FATHEAD PIZZA CRUST. Can’t wait to try more recipes from Wholesome Yum!
Leslie
0Curious, about what size pizza this will make?
Maya | Wholesome Yum
0Hi Leslie, It’s approximately a 10-inch pizza. You could double the recipe for an extra-large 14-inch pizza.
Marjory
0I’m so excited about this recipe and it’s going to be on a regular rotation at my house too because we have pizza at least once a week and I HATE being the odd man out!
MickiK
0This looks so good! I’ve wanted to make a pizza crust recipe with coconut flour for a while, and I had trouble finding a good recipe. Thanks so much – this is delicious!
Kara Sorensen
0I’ve tried a few Keto pizza crust recipes which are all a variation on the Fathead dough. This one is my favorite and also the easiest! I’ve made this into flatbread, wraps, and pizza. I’ve added spices, different cheese, etc. Always perfect. Thanks for the recipe!
Flor
0Hi Maya, which tomato sauce did you use on the pizza?
Maya | Wholesome Yum
0Hi Flor, I just buy one with no sugar in the ingredients. But I’ll have a homemade recipe coming in the future for those who want to make it.
Kristie
0Amazing, made it with the coconut flour (not a fan of tasting it in my pizza) and the almond flour. The whole family loved the almond flour version and it didn’t get soggy after I loaded it up with veggies!!
Cass
0So good! I will bever go back to regular pizza again!
Jada
0We’ve been on the Keto diet for a month and this recipe was very tasty. Super easy and quick to make. Thank you!!!
Cecelia Musgrave
0You have the best site and recipes.
Everyone I tried came out good.I give everyone I know who’s doing keto your site.rating 10***********
Sabrina
0Can you add baking powder for it to rise a bit? Love this recipe I’ve made it every week since being on the keto diet to satisfy that pizza craving!
Maya | Wholesome Yum
0Hi Sabrina, Yes, you can dry that if you’d like. So glad you like the pizza!
Justine
0It’s so delicious! It’s even better than normal pizza and I don’t even have to use sauce! Thank you so much for sharing this recipe ❤️
Jessica Dsane-Selby
0OMG made my first day head pizza yesterday and it far exceeded my expectations. It was so good that I’ve made another one this evening for my dinner♀️ I’ve really missed pizza and this has really filled the void. Thank you!!!
Debbie Roller
0Can’t wait to start. Thanks!
Caroline Rhodes
0Is there another flour substitute for this? I am allergic to peanuts and all tree nuts (including coconut) and really want to make something like this!
Maya | Wholesome Yum
0Hi Caroline, I haven’t tried it, but sunflower seed meal might work. I also have an exclusive recipe with flax that you can get by signing up for the newsletter above.
Terrsa
0Can I mix dough with a KitchenAid mixer?
Maya | Wholesome Yum
0Hi Terrsa, Yes, you can!
C.C.
0Great recipe! Loved it! Thanks!
Julie Warrenfeltz
0I thought losing pizza was going to be the death of my Keto plan, but YOU HAVE SAVED ME!!! Living with 3 teenagers, pizza is meal multiple times each week. I was afraid to make this dough initially, fearful it wouldn’t live up to my expectations, but it is WONDERFUL! Even if Keto eventually goes by the wayside, I will substitute this pizza recipe for the traditional going forward. Thank you so much for posting this great recipe.
Mariana
0New to keto! Almost a month in!
Tried the coconut flour version & was pleasantly surprised. I cooked it a bit more than it said to get it crispy.
9/10 for me i just think I could’ve added a bit of flavoring to it. Also, it did taste a bit like coconut, just not that “in your face” flavor thankfully. Still was really happy with the results and will add in the modifications next time 🙂
Pawprints273
0I messed up the 1st time and was able to salvage a calzone out of it. My second try, the dough was completely stuck to the pizza stone. Anyone know why this happened ? Unfortunately it was a white hot mess, delicious one, but was just a mush of cheese and sauce with what I could salvage of the crust.
Maya | Wholesome Yum
0Yes, you’ll still need to use parchment paper on top of the pizza stone. You can’t put it directly on the stone, because it will stick. However, if you’d like, you can remove the parchment and transfer the crust to the stone just for the last couple of minutes of baking.
Connie
0Hi my dough I was very moist (wet n sticky)? Why? I followed the instructions. Pls help
Michelle Sahlstrom
0I’m finding that after baking, my dough sticks to the parchment paper. It does help if I let it cool some, but I don’t want cold pizza.
Maya | Wholesome Yum
0Usually this means it needs to bake longer. However, you can also grease the parchment paper if you’d like, which will help.
Maya | Wholesome Yum
0Hi Connie, I have tips on this right in the post above!
Malorie Edie
0How does it work with a food processor for the Fathead crust?
Maya | Wholesome Yum
0Hi Malorie, It works great! Are you asking how to do it? I talk about this in the post above.
Vonda Banks
0I really love this recipe. I use the almond flour and reduce the egg just like the recipe calls for. It works great. It tastes really good. I enjoy it as much as I enjoy regular pizza crust.
Teneal
0This is my go to fathead pizza crust recipe. Done it with almond flour and coconut flour. Really good! Thank you thank you!
Tina
0FINALLY! PIZZA!!! The one thing I missed the most. NOT ANYMORE!!! THANK YOU so much. This was so amazing. Will make this again very soon.
Holly
0I would give this 5 ☆’s if it the crust had more flavor. I will defintley make this crust many more times but will add 1 tsp. Italian seasoning, garlic powder, a little sea salt and pepper.
This is soooo good. Its like real pizza crust. I’ve made the cauliflower crust, which is really good, but this is much better.
Barbara Coykendall`
0Help the cheese was so hot that the eggs started cooking and basically became scrambled. How do we mix in the eggs to the hot cheese so the eggs don’t cook?
Maya | Wholesome Yum
0Hi Barbara, You just have to mix it really fast. If you want to be extra careful you can mix the flour and eggs first before mixing with the cheese mixture. A food processor can also help, where you’d also mix the flour and eggs first before adding the melted cheeses and puree right away.
Sheia Schneider
0Can you tell me what kind of sauce you use for the Keto diet on this pizza?
Maya | Wholesome Yum
0Hi Sheia, I just buy a marinara sauce with no sugar in the ingredients. I’ll be posting a homemade recipe later, too!
Shirley Snow
0Made it and it looked good. The parchment paper stuck to the bottom of crust while cooking so I scraped off the the toppings and threw it in the compost….No idea why I put parchment paper on the bottom. Someday, I will try again. Such a waste of items.
Maya | Wholesome Yum
0Hi Shirley, You definitely need parchment paper – it will stick for sure without it. Did you by chance use wax paper instead of parchment? That will stick easily but looks similar. Otherwise, if you did use parchment but it stuck, the crust probably needed to bake for longer. You can also grease the parchment paper next time to be safe, but usually that isn’t necessary.
Margaret Clegg
0My facebook friends have all been talking about Fathead Pizza crust and I had no idea what it is. Now I know! Thanks for sharing!
Patricia O.
0I followed your recipe exactly. It was easy and delicious! My husband and I both enjoyed having pizza!! Thank you so much!
Wendy
0Better than cauliflower crust but still not the same. Has a gritty texture to it.
Maya | Wholesome Yum
0Hi Wendy, It definitely shouldn’t be gritty, so something must have gone wrong when you were making it. Maybe the dough wasn’t fully mixed? Did you check the video to see if yours looked the same? Did you use any different ingredients?
Cat Thornburg
0You nailed it! Made exactly as written. It’s the best version of a fathead dough for pizza I’ve had!
Thank you for this awesomeness!
Carolyn J
0This is by far my favorite low carb pizza dough. I’m not a huge fan of coconut, but I honestly don’t taste it in this dough which is surprising. The almond flour version tastes a lot like almonds, and I was expecting an overwhelming coconut flavor. This is also much more fluffy and chewy than cauliflower dough and so much easier to make. Love it! Good luck trying to eat more than two slices (cut mine into eight). I’m stuffed! I could have had just one slice with a salad if I wasn’t being lazy…
BretVz
0Yum! Thank you, mine turned out amazing. I flipped it after the first 6 minutes for extra crisp but it probably didn’t need it. I saw this pizza and thought I would normally eat the whole thing, which is a LOT of calories. I couldn’t eat more than two slices because it was so filling! A slice and a salad would be a great lunch. I didnt add sauce but dipped it in a little bit. I figured it would store better without the sauce. Really I made some amazing cheesesticks! I love your recipes, thanks for posting!
Matthew Williamson
0It was a good crust over all. But for taste, I am going to try the almond flour.
Tan
0I love this simple tasty pizza crust recipe, I am new to Keto and am experimenting with new recipes as I go. Thank you for sharing.
Christina
0This is such a great recipe! The tomato adds such great flavor!
Mimi
0I love how you used coconut flour – I have been experimenting a lot with it lately!
Katie
0This was so incredibly good!
Lisa
0This crust turned out really great but I don’t see 8 servings here. It looks like one personal size pizza. I hope people realize if they are eating the whole thing how many carbs and calories is. And is this just the calculations for the crust and not what’s on top?
Maya | Wholesome Yum
0Hi Lisa, The nutrition info is per slice of crust, without toppings. You definitely would need more than one slice if that’s all you’re having as a meal.