Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Pizza Recipe
- What Is Fathead Dough?
- Ingredients & Substitutions
- How To Make Keto Pizza
- Tips For The Best Keto Pizza
- What Kind of Sauce To Use For Keto Pizza?
- Topping Ideas For Fathead Pizza Crust
- Keto Pizza Nutrition
- Storage Instructions
- More Fathead Dough Recipes
- Tools To Make Keto Pizza Dough
- Keto Pizza (Best Low Carb Crust!) Recipe card
- Recipe Reviews
This low carb keto pizza recipe has been the most popular keto dinner on Wholesome Yum since 2017 — and for good reason: Fathead pizza crust tastes just like regular pizza! I challenge you to notice that it’s gluten-free and keto. Even my kids love it. The fathead dough has that chewy quality that’s often so difficult to achieve with low carb baked goods.
There’s a long list of keto pizza recipes on my website — including cauliflower pizza crust, pizza bowls, chicken crust pizza, and pizza casserole, among others — but this fathead pizza is the best of them all.
Why You’ll Love This Keto Pizza Recipe
- The best keto pizza crust — tastes like real pizza!
- Chewy crust texture with crispy edges
- Easy to make
- Just 4 ingredients
- 2 grams net carbs per serving for the crust
- Low carb, gluten-free, and keto-friendly
What Is Fathead Dough?
This fathead pizza dough recipe is a gluten-free, low carb, and keto dough that is made with mozzarella, cream cheese, egg, and some type of low carb flour. The melted cheeses create a chewy texture that’s often hard to achieve in low carb baking.
The original recipe for fathead pizza comes from the Fathead movie, a 2009 documentary seeking to refute the lipid hypothesis. The lipid hypothesis is the claimed link between high cholesterol and heart disease, and the source of the “low fat” way of eating promoted in the Western world since the 1950s. Numerous studies have debunked the claim (this is a good scientific paper on the subject citing many sources).
Fathead pizza crust has become a staple for many on a keto diet. It’s super easy to make and the texture is very close to real pizza! I’m sharing my adaptation of the keto pizza recipe with almond flour and coconut flour versions included — and more ways to use fathead dough at the bottom of this post.
In fact, fathead dough has been so popular that I dedicated a whole section to it in my Easy Keto Cookbook. The book includes this keto pizza recipe, as well as tips and tricks and several other recipes using this amazing dough. Plus, it has 100 other easy keto recipes with a photo for every recipe, full macros, and tips.
After spending over a decade on low carb baking, I also 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 for this recipe. These flours have the finest consistency and the right moisture level, which is super important for the optimal texture, not only in pizza but also in other keto baking recipes.
Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb pizza crust, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Low Carb Flour – You can make the keto pizza crust with almond flour or coconut flour. After over 1000 reviews, I’ve found some people prefer one and some prefer the other. The only difference is the amount: Use 3/4 cup almond flour or 1/3 cup coconut flour. I highly recommend using Wholesome Yum Blanched Almond Flour or Wholesome Yum Coconut Flour, as these have the finest consistency and the right moisture level, for the best texture in your low carb pizza. If you can’t have either of these flours, you can use flaxseed meal or even lupin flour, in the same amount as the almond flour, though the taste and texture is slightly worse than the almond or coconut options.
- Eggs – These help the keto pizza dough stay together. Use one egg for the almond flour version or two eggs for the coconut flour version (because coconut flour absorbs more moisture). If you need an egg-free version, you can try an egg substitute such as a flax egg but I haven’t tested this recipe with any substitutions.
- Mozzarella Cheese – Shredded mozzarella is the star component of 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 and 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 cheeses.
- Cream Cheese – Helps to make your keto friendly pizza crust less dense.
Low Carb Pizza Crust Variations
- Dairy-Free – I have not personally tried it, but many readers have told me they have had success using dairy-free shredded “cheese” and almond milk cream cheese. Keep in in mind the carbs in these products are typically higher than real cheeses.
- Nut-Free – Make the coconut flour version (coconuts are a fruit or drupal, not a nut). Alternatively, I mentioned options above for using flaxseed meal or lupin flour.
- Egg-Free – Flax eggs should work as an egg replacement, but the crust may be less sturdy.
- Seasonings – I like my crust plain, but you can add garlic powder and/or Italian seasoning if you like. I find that no additional salt is needed, since the cheeses are already salty, but you can add a pinch if you like.
- 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.
How To Make Keto Pizza
This section shows how to make fathead dough for pizza, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet or pizza pan with parchment paper. (Or 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 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 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.
- Form or roll out 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 (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 the keto pizza crust. If using a pizza stone, 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 toppings. Top the crust with sauce and toppings and return to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), until hot. If desired, place under the broiler to brown the cheese.
Tips For The Best Keto Pizza
- You can melt cheeses in the microwave or a double boiler. The microwave is the easiest option, but a double boiler is a good option if you prefer not to use a microwave. To do this, boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.
- Use a food processor if you have one. It’s fine to mix the fathead dough by hand, but a food processor 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.
- Reheat the dough slightly if needed. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Ensure a uniform dough. For the right texture, it’s important for the fathead pizza dough to be uniform — make sure there are no streaks. If you are kneading with your hands, it helps to squeeze the dough between your fingers repeatedly.
- Chill dough if it’s sticky. If your kitchen is warm or humid, the dough may be sticky when you first make it. Chilling in the fridge for 20-30 minutes can help make it more manageable.
- Use oiled hands to reduce sticking. If the dough is too sticky to work with, another trick is to coat your hands lightly with oil before forming into a ball.
- Use a pizza stone if you can. I recommend one for all my keto pizza recipes, because it improves the texture of the crust. You’ll want to 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.
- Watch the oven time. The baking time for this keto pizza crust will vary depending on how thinly you roll (or spread) it out. I like my low carb pizza crust very thin, so it only took about eight minutes for mine, but you can adjust the thickness to your liking.
- Don’t let it get too dark. The crust should be just slightly golden when you bake it the first time. If it’s too dark, the edges will burn after you add the toppings and bake again. I like my keto pizza crust 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.
What Kind of Sauce To Use For Keto Pizza?
Top your keto pizza crust with any of these low carb sauces:
- Keto Pizza Sauce – This one comes together in just a few minutes, with common pantry ingredients. It’s fine to buy store bought pizza sauce as well, but avoid any that have added sugar in the ingredients list.
- Marinara Sauce – Similar to pizza sauce, but it’s cooked and typically more chunky. I often buy organic marinara sauce with no sugar added, but try to make homemade keto marinara sauce when I have time.
- Alfredo Sauce – I’m a huge fan of white pizza, and white sauce is lower in carbs than tomato sauce.
- Sugar-Free BBQ Sauce – Barbecue chicken pizza is delicious! But, you have to use a sugar-free barbecue sauce to keep it keto.
- Pesto Sauce – This makes the fathead pizza taste more like a flatbread.
Topping Ideas For Fathead Pizza Crust
You can use almost any kind of toppings for fathead pizza! Most pizza toppings are naturally low carb, since they are mostly meat and veggies. Here are the most popular options:
- Meats – Pepperoni, sausage, Canadian bacon, ground beef, or even shredded chicken all work great. Since the keto pizza with toppings only cooks for a short time, make sure your meats are pre-cooked before adding them. Any other keto meats are also fine to use.
- Veggies – Try sauteed mushrooms, bell peppers, onions, olives, or sliced tomatoes (or even sun-dried tomatoes). Check the list of keto vegetables list for more ideas.
- Cheese – Shredded mozzarella is the classic choice, but other keto cheeses may work well depending on the sauce you use.
- Herbs – Fresh basil, chives, or parsley can make nice additions, depending on what toppings you use.
If you are looking for specific topping combinations to try, I have seven delicious combos in my cauliflower pizza post. Avoid toppings that are higher in sugar, such as pineapple.
Keto Pizza Nutrition
Fathead pizza crust nutrition content is very low in carbs, so it’s great for keto diets.
How Many Carbs In Fathead Pizza?
The nutrition info varies a little depending on which flour is used, but is pretty similar:
Nutrition | Keto Pizza With Almond Flour | Keto Pizza With Coconut Flour |
---|---|---|
Calories | 144 | 117 |
Fat | 12g | 8g |
Total Carbs | 3g | 4g |
Net Carbs | 2g | 2g |
Protein | 8g | 7g |
For both versions, this is nutrition info above is per slice of crust (1/8 of the low carb pizza), without toppings. Toppings would be extra, depending on what you add.
This keto pizza crust may be a little on the high side when it comes to calories, but you’ll be surprised at how filling it is. Most people agree it’s well worth it, and you end up eating less, too.
Storage Instructions
Leftover keto pizza will keep in the fridge for up to 3-5 days.
Make Ahead Instructions:
There are three ways to prepare this fathead pizza recipe ahead of time:
- Make the ball of fathead pizza dough ahead. You can prepare the dough, cover it in plastic wrap, and store in the fridge for up to a week, until you are ready to use it.
- Bake the crust ahead. You can refrigerate it for up to a week. To make the pizza, just add toppings and bake for 10-15 minutes.
- Freeze the keto pizza dough. See options for that below!
Freezing Instructions:
Yes, you can freeze keto fathead pizza! There are two options:
- Make the dough, form a ball, wrap tightly in plastic, and freeze it. When you want to use it, let it thaw completely and then roll out as needed. You’ll have to bake the crust before adding toppings and baking again.
- Pre-bake the keto fathead pizza crust. I prefer this option for convenience — no thawing needed! Bake the crust as directed, wrap it, and store in the freezer. When you are ready to enjoy the pizza, simply add sauce and toppings to the frozen crust, and bake for about 20 minutes at 400 degrees, until hot. If you prefer, you can also top the pizza before freezing; just be sure you freeze right away so that the crust doesn’t get soggy.
More Fathead Dough Recipes
Fathead dough can be used for so many baked goods beyond pizza! Sometimes the dough is the same, and sometimes there are slight changes, such as adding baking powder or sweetener, omitting cream cheese, or changing the flours. Try these delicious recipes:
Tools To Make Keto Pizza Dough
- Food Processor – A food processor can make fathead dough so much easier! Avoids the mess of kneading by hand.
- Double Boiler – An alternative for melting the cheeses, if you don’t want to use the microwave.
- Rolling Pin – Though you can use your hands, you’ll get the most even cooking if you roll out your keto pizza crust — and if you like it thin and crispy, this is a must! I use this marble pin, because it has a good price, looks beautiful, and doesn’t heat up the dough, reducing stickiness.
- Pizza Stone + Pizza Peel – A pizza stone creates a crispier exterior to the crust and I highly recommend it! For a fathead pizza recipe, 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 (Best Low Carb Crust!)
Fathead dough makes the BEST low carb keto pizza crust: Crispy, chewy, and ready in 20 minutes! Make it with almond flour or coconut flour.
Ingredients
Tap underlined ingredients to see where to get them.
Keto Pizza With Almond Flour:
Keto Pizza With Coconut Flour
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. (Or 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 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 you prefer.)
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Melt 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.
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Form 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 (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: Pre-bake the crust as instructed above. Top with sauce and toppings and return 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 desired, 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
- Nutrition info is based on the 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 the tips above on working with fathead pizza dough!
Recipe from The 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. 🙂
1,457 Comments
Dona Wallerius
0Is there a way to get the actual crust to be crispy? This is what I find most difficult. Although the taste is wonderful, I find that no matter how little sauce or cheese I add the crust feels like its soft and weighed down a little. Any tips would be appreciated
Maya | Wholesome Yum
0Hi Dona, Yes, definitely. A few tips to get the crust crispy:
* Make sure it’s very thin. The thinner it is, the more crispy it will get.
* Pre-bake it on a pizza stone with parchment paper over the stone.
* Once the crust is pre-baked, after adding the toppings bake it directly on the pizza stone, without parchment paper.
Faye Capitano
0I have been craving pizza since I started keto and this recipe is amazing. Didnt take any time at all and was so delicious.
Grace
0Ps … oil the inside of the ziplock lightly !!! To help with any stickiness but working quickly while chilled is in my humble opinion is best
Grace
0It’s a great recipe, thank you! I did it mixed it- melted and chilled it in a gallon ziplock bag inside a bowl, cheeses at the bottom to be able to handle better or easier even rolling out while still the bag quickly then gently get it out on to your baking tool of choice
Heidi
0I love this recipe! My hubby is allergic to almonds so I always use coconut flour, it gives it a sweet, nut not too sweet taste. I put every topping you can imagine on it! Turns out great every time! I usually double the recipe therefore it cooks a little while longer.
William Heller
0Another question: Will the eggs scramble if you add them to the hot cheese mixture? Thanks, Bill
Wholesome Yum L
0Hi William, if the cheese mixture is too hot they will definitely cook. Be careful not to heat it too much.
William Heller
0Does the low carb pizza crust need to be baked before adding the toppings?
Wholesome Yum L
0Hi William, yes, you will need to cook the pizza crust before adding the toppings. The video on the post shows how to bake the crust and then add toppings. I hope you love the recipe as much as I do.
Lindsay
0When you wrap to freeze after pre-baking, how do you do that? Any tips are greatly appreciate! Thanks!
Maya | Wholesome Yum
0Hi Lindsay, Just wrapping it tightly in a couple layers of foil should be sufficient.
Curt Abercrombie
0So, how long do you cook your pizza for? I see directions for a crust. Just not sure how long to actually bake the pizza. I don’t want it to burn.
Wholesome Yum L
0Hi Curt, if you have pre-made your crust and frozen it, simply add sauce and toppings to the frozen crust, and bake for about 20 minutes at 400 degrees, until hot. If it is not frozen, top with sauce and toppings after cooking the crust and return to the oven for about 10 minutes, until heated through. Let me know how your pizza turns out! I know you will LOVE it.
Tess
0Had a near crisis when I used foil instead of parchment paper but was able to salvage the crust before the “add the toppings” step and make a delicious pizza!
Celeste Noland
0I made this recipe for my family and we all loved it, even my pickiest of eaters. The texture was pleasant, taste was great, thank you for the recipe!
Deb
0My son is allergic to wheat and nuts and eggs. Coconut flour is okay. Any substitute for eggs I could try?
Wholesome Yum
0Hi Deb, I have tested flax eggs and that would be an acceptable substitution, but real eggs create a much better texture. Let me know if you try it!
Hayatti
0Hi! I’m looking forward to make this!
Just 1 question.
How much in grams are the flour and the cheese?
Maya | Wholesome Yum
0Hi Hayatti, Just tap on the “Metric” link on the recipe card to see the metric measurements in grams.
Sandy
0I am newish to keto and this pizza base was so yummy. Might have to over indulge tonight
Joan
0It all sounds great, can you send me the recipe please? Also, do you have something for muffins or bagels? Thanks
Wholesome Yum
0Hi Joan, you can use the print or Pin It buttons on the recipe card to save it! You might like my blueberry muffins and fathead bagels as well!
Susan
0I am trying this today!
Melanie
0I never leave reviews but this time I had to. I’ve been eating low carb for years but could never find a low carb crust that I really loved. I was skeptical about this one too. Trust me it’s amazing! And very very filling. I’d been using rice wraps lately (celiac) and they were ok but at 24 gms carbs and I could eat the whole thing I kept it as a treat only. I made this fathead crust, added some onions, a little crumbled bacon, and peppers. Ot took me 2 and a half meals to eat it. Supper the first night, leftovers for supper the next night and still one slice for a snack on the third day. So, low carb, filling and delicious! Highly recommend.
Laura Smallwood
0So you bake the crust first then add toppings and bake again correct to melt the cheese on top. Also can I use my kitchen aid stand mixer w the dough hook attachment?
Maya | Wholesome Yum
0Hi Laura, Yes, that’s right. Yes, you can use a stand mixer instead of a food processor.
Candis*
0Totally amazing!!! Delicious I tell ya!!!
I had to bake the pizza with the toppings a few minutes longer so the center gets crispier. I may have not rolled the dough thin enough. lol
Thank you for sharing your awesome recipes!!
Andrea
0How much flaxseed meal do you use?
Maya | Wholesome Yum
0Hi Andrea, The flax version is an exclusive freebie for (also free) email subscribers. The form to sign up is above!
Sara M.
0Oh. My. GOSH. This was AMAZING. I always screw stuff up and I didn’t have high hopes for myself making this correctly. That being said, I followed the directions to a T and it turned out incredibly awesome! My boyfriend is always willing to try recipes I find and he said this was THE BEST ever and it also filled us both up and felt very satisfied but not ”too full”, like you get with carbs and gluten, after eating. We’ll make this again and again because the dough can be so versatile! We’re trying the chicken enchiladas tonight and we can not wait. Thank you for an awesome recipe!
Kelly
0Oh my goodness! I am so thankful I found this recipe! My daughter and I just started Keto and it is wonderful to find this recipe to help with cravings. What a great substitute for a food that we love.
Lily
0Just used this recipe using the almond flour version. The pizza turned out awesome. My boys loved it and said it was better than delivery and asked for seconds! Definitely a keeper recipe!
Colleen Peters
0Almond flour one is fantastic, thanks.
Vicki Sloan
0My crust stuck to the parchment paper and I ended up throwing it away!
Maya | Wholesome Yum
0Hi Vicki, Most likely it needed to bake for longer. Hope you’ll try again!
Silvia
0Hi. I made two attempts to make this crust and both times the dough came out really sticky. I tried the tips you’ve provided but same results. Do you have any suggestions?
Maya | Wholesome Yum
0Hi Silvia, Did you try chilling the dough and then using oiled hands afterward?
Chelsea
0Does the almond flour taste very almond floury? I’m not sure if I want to use coconut or almond flour. I typically am not super fond of almond flour unless it’s very masked, as for coconut flour, I have not used it to know whether I like it or not.
Wholesome Yum
0Hi Chelsea, the flavor isn’t very strong when other pizza toppings come into play, but if you’re not sure you might want to try the coconut flour version first. Good luck!
Debra
0I made the pizza but it stuck to the parchment paper. What did I do wrong?
Maya | Wholesome Yum
0Hi Debra, Sorry to hear that. Most likely it needed to cook for longer. You can use a pizza peel to get it unstuck if necessary. You could also grease the parchment paper next time, but I don’t usually need to.
Julio Soto
0I can substitute almond flour for coconut flour
Maya | Wholesome Yum
0Hi Julio, Instructions for this are in the Recipe Notes above.
Joanne
0For anyone STILL on the fence, try this! I’m planning on making pizza at least once a week from now on, this crust is just amazing. My husband and I are huge fans of New York style slices, you know….they make a pizza, slice it up, and reheat individual slices when you want them? So that the crust is nice and crispy. Love that. So that’s what we did – we made the pizza, took it out, cooled it, sliced it, and then put a couple of slices back in the oven to get hot again. IT IS SOOOOOOOO GOOOD. Like….amazing. Thank you so much for sharing! x
Sara Phelps
0I can’t believe it I can have pizza again! This is the best recipe! I can taste some coconut but it doesn’t bother me. It’s just divine! And I can do so many things with the crust besides pizza…Thank you sooooo much!!!
Kristen
0I have tried so many low carb crusts and have never liked them but this one (coconut flour version) is fantastic! I topped it with garlic ricotta globs, sundried tomatoes, and a bunch of leftover chopped roasted onion, cauliflower, and brussels sprouts. Incredible!!!!!!!!
Minerva
0Love this recipe, the only thing I changed was I seasoned the dough with Italian seasoning, salt, and pepper, extra parsley. I also added 1/4 cup of coconut flour instead of 1/3. Amazing every time I try it <3
Sare
0We loved this, thanks for sharing. What would the carbs be for the pizza base alone please?
Maya | Wholesome Yum
0Thank you, Sare! The nutrition info above is for the crust only.
Paula
0This is my first attempt at a fathead dough. It went together with remarkable ease. I think my oven runs a bit hot, because I got it a little too brown. So next time I will adjust my oven temperature and add more sauce to the topping. I was afraid the sauce would make it soggy, but it is substantial and I should have loaded it up with more sauce and toppings. Definitely a keeper recipe.
Jenn
0I made this today and it was absolutely delicious!
Cheryl
0It’s good and by far the best that I tried but can I add less mozzarella cheese and more almond flour? I’m not a fan of the cheese based crust. For me, it’s rubbery and gives me a greasey texture. (I use good top name brand mozzarella chees too).
Maya | Wholesome Yum
0Hi Cheryl, I haven’t tried every possible ratio out there, I tested quite a lot and found one that many people like. If you don’t like a cheese based crust, you can try this almond flour pizza crust without any cheese.
Koren Adams
0This pizza is delicious, everyone loved it! It was very easy to make. I added all of my favorite toppings.
Someone recommended adding a little baking powder to the crust which I did. It made a very good, cheesey, buttery crust.
I highly recommend this recipe. I should have posted a picture but now it’s too late all but one slice has been devoured by myself and my family lol! Will post a picture the next time I make it.
Craig
0Tried a few different kinds of low-carb pizza crust. They always tasted terrible and hard to chew.Made this fat head Pizza crust today and I found the pizza crust I will be making for a long time.Super easy to make very flavorful Easy to Chew And I almost had a buttery taste to it and it was flaky thanks for posting this recipe Craig
Margaret E Clegg
0Made this for dinner this week and my husband LOVED it. Thanks for such a simple and easy recipe!
Tyler
0I was pretty skeptical about this recipe but it turned out surprisingly good. We made the almond flour version as opposed to the coconut flour one.
Anyway, I’m a very picky eater and very averse to trying any new recipes but this one is going to be a regular around here because it tastes great and kept my blood sugar under control. Thanks. 🙂
Rebecca
0I don’t respond to anything asking for a comment. But let me tell you. This pizza was absolutely the most amazing pizza I have ever tasted. I have tried the Keto bread, Keto sweets. All have been ew. Thank you soooo much for bringing me PIZZA
Charlie Singh
0Amazing recepie. I used ground almonds for this with one egg. It truly has a bready texture and great taste. I topped my pizza with pepperoni sausage and green bell peppers. Thank you so much for making a keto pizza crust
Tanisha
0Omg this is the best pizza hands down, I looked at some other comments and added some baking powder and garlic powder and it’s a hit. The crust rise and tastes amazing.
Caterina
0Mamma Mia, I’m craving pizza on this Keto plan and thankfully I just found your site! I’ve watched this video several times and studying the questions/answers to make sure I do it all correctly, having never made dough before. You mentioned using a food processor to solve several issues but in your video you don’t use one nor did it look like much kneeding was necessary. Will I get the same results if I just follow your video or was there working the dough between fingers, etc. we didn’t actually see?
Grazie!
Maya | Wholesome Yum
0Hi Caterina, It’s up to you if you want to use a food processor or not. When using your hands, it varies how much kneading is required – it’s really just enough to make it uniform, so the extra tips are just for achieving that. As long as it looks like the video you’re good.
Benita Houck
0This recipe is TOTALLY AWESOME!!! I am new to the whole Keto diet thing and I am missing things like pasta and pizza!!! A friend recommended that I try this, and OMG I was AMAZED! Not only did it look like pizza dough, it REALLY did taste like pizza dough!! Even my husband enjoyed it. I made mine with coconut flour and I was pleasantly surprised that it only had a hint of the coconut flavor! Finding this recipe is a Godsend and now I am anxious to try some pasta!! LOVE< LOVE, LOVE this recipe. Will never go back to wheat crust again!!!! There are not enough stars in the rating to rate this!!! This recipe is worth at least a 10 star rating!!
Robin Henspeter
0How many servings?
Maya | Wholesome Yum
0Hi Robin, The nutrition info is for 1 slice, or 1/8 of the pizza crust. The actual number of servings would depend on how many slices you have and what you put on them.
Debi Becker
0Can’t wait to try this read already that 1 slice of just the crust is 110 calories. So when you add toppings I guess it would be over 250. I am on low calories also. So will really have to plan to have this for dinner. Thank you. Will let you know what I think.
Marti
0I made the fathead pizza crust. Tasted great but had 2 issues.
1. The eggs never really blended into the dough.
2. Crust was not crispy. More rubbery.
Any help for next time is appreciated.
Thanks
Marti
Maya | Wholesome Yum
0Hi Marti, I have some tips in the post above about ensuring that the eggs blend into the dough. Use either oiled hands to squeeze the dough through your fingers or use a food processor, but it does need to be uniform before baking. The texture issue you had is likely related to not blending the dough fully.
Nancy
0This pizza crust was really good! I bake it until it is golden brown, then flip it and put sauces, cheese and toppings on the browned side. Back in the oven for about 10 minutes and it’s perfect! Thank you for this recipe, even non-keto family members like it!