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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?
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.
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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
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!
Don Roberts
0WOW!!! Thank You!!! Almost tastes too good to be true! I used the almond flour version, soooo good. Pizza Pizza!!!