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
Audra Boyd
0I’m sorry, maybe I’m missing something, but HOW do you roll out the dough?! I used the Almond flour variety…and it was a BIG STICKY MESS!!! I would’ve rolled it out, but EVERY other recipe for dough (non-Keto) uses FLOUR to prevent the stick. So I’m at a complete LOSS what to do here, do I add CARBS to make it stick less?! I probably lost 1/4 of the recipe by washing my hands. Really frustrated!!
Maya | Wholesome Yum
0Hi Audra, Sorry you had issues with sticking. It will vary depending on the temperature in your kitchen. I covered this in the post above the recipe card, but essentially the two easiest things you can do to reduce sticking are oiling your hands and chilling the dough in the fridge before working with it. I have a more detailed guide to fathead dough in my cookbook.
Sandra
0I have to say I have tried alot of other low carb recipes for pizza crust. This one is the closest so far to the real wheat crust. I am completely dairy free. I made this with dairy free cheeses. It came out great. Wish I took a picture. It was really salty tho. Is there a brand of dairy free cheese you like? I find it’s not as low carb as real cheese either, but still way better than wheat crust. I have your cook book too! Love it.
Angie
0Sorry, quick question…..what difference does almond flour or coconut flour make to the overall taste of the crust?
Curious,
Wholesome Yum M
0Hi Angie, The coconut flour will have a slight coconut taste, but it is nut free for those who need to be. Almond flour is more neutral in flavor and not noticeable in the fathead dough recipe.
Angie
0This crust is AWESOME and SOOO very EASY to make!! Thank you for posting the recipe.
Karla
0Very good and simple to do. Thanks!
Oprah
0How many carbs from the tomato sauce?
Wholesome Yum A
0Hi Oprah, the nutrition facts here are for the crust only, so you’ll need to use a macro calculator for any toppings you use.
Lauren Russi
0Can I make this dough ahead of time and let it sit in the fridge for a day to two?
Wholesome Yum A
0You can, Lauren! See my tips in the post about making it ahead of time.
NEAL R GRAUMANN
0I followed the recipe exactly. Disappointed all around. Rolled it out as thin as possible, but there was zero crispiness. The toppings of mozzarella, onion, and salami were fine, but the crust was just bleh. Sorry.
Maya | Wholesome Yum
0Hi Neal, Did you use a pizza stone? That plays a big role in getting it crisp. I linked to the one I use in the post above.
Larissa
0I don’t have a pizza stone. I find it’s best to cook the dough until crispy on the bottom (5-7min), then take the dough out of the oven and flip it. Then put toppings on the dough and bake it for another 6-10 minutes until the bottom is crispy.
TJ Mosher
0I made it tonight and it was yummy good. I’ve made my own pizza crust for years and this was just as good as with regular flour. I did add some olive oil while melting the cheeses together to keep it from sticking to the pan. And extra almond flour when it was still sticky. I mixed it by hand and then rolled it out on a pad using regular flour sprinkled on it to keep my roller from sticking to it. It was very easy to put in the pizza pan. So I give this a FIVE star rating. My husband was shocked that it was done so quickly since it didn’t have to raise!
Kathy P.
0I have been making Fathead pizza for quite some time, but have always used almond flour.
This is my first try with coconut flour. We LOVED it! The dough was infinitely easier to work with, and the results were amazing! My crust took almost twice as long to cook even though I rolled it out to cracker thinness, and I also flipped it over and baked for a few more minutes. This is my new “go-to” from now on!
Thank you for sharing a wonderful recipe!
Shannon
0I just made this with almond flour. I don’t know what I may have done wrong, but the end result was not great. Taking a bite, it was like having a mouthful of chewy mozzarella with a few toppings. I liked the edges better… They were a little crispier… so perhaps I needed to cook it a little longer?? I cooked until light golden brown, edges brown. Either way, I recommend adding some highly flavored toppings to stand out against the abundance of cheese. I’m definitely going to try it again, this time cooking a little longer and adding very little cheese on top. Thank you for the recipe! I’m sure I’ll get it right eventually 🙂
Wholesome Yum M
0Hi Shannon, The crust should have a bread-like texture, not melted cheese. It sounds like you would prefer to bake the pizza crust longer without toppings. Let it bake long enough to turn golden brown in the center of the pizza crust, then pull and add toppings. And yes, you may prefer less cheese on top, since the crust has quite a bit of cheese inside of it.
Natalie Slotnick
0OMG so good!! it’s the first keto bread recipe I have tried…it’s delicious!! so easy too!! thanks so much!
Brandi Richardson
0Hi can this pizza crust be frozen (either raw dough or cooked)? Thank you
Wholesome Yum M
0Hi Brandi, A baked pizza crust will freeze well!
Debra
0I’ve made a similar recipe for garlic “bread” and love it, but that one called for baking powder. Without it, does the crust rise at all?
Wholesome Yum M
0Hi Debra, The crust doesn’t rise without baking powder.
Kailey
0I have not had pizza in 8 months. This was so delicious and filling! I could have just ate the crust by itself honestly. Add butter and italian seasoning and it would make perfect bread sticks!
Tammy
0I forgot to take a picture but the pizza was delish.
My grandson is a pizza expert..he is 11 and very picky. He liked it and was surprised about it.
Thank you so much
Betty
0When you make the Pizza crust and bake it, do you add sauce and topping before bake the pizza. Or do you cook crust first and then add toppings and bake some more?
Wholesome Yum A
0Hi Betty, take a look at the recipe video for a visual — you’ll bake it first, add toppings, then bake more.
Jason Salazar
0Love it. Made with almond flour and worked out very well. Great to have a couple slices of pizza loaded with toppings and under 20 carbs.
Peter
0I made your Almond flour version of Fathead pizza dough today and it’s as close as anyone can get to the “evil” pizza we have missed for so long. Thank you. Just FYI, I microwaved the cheeses, then I mixed the almond flour with the egg AND some store bought “Italian Spice” before I mixed that into the cheeses to make sure the egg didn’t start cooking in the heat of the cheeses. I squeezed and folded that mix for a while to make sure the flour was evenly distributed. What a beautiful mixture it became! I’m going to make “frico” from that mix! It’s mostly cheese!! I lightly sprayed both my sheets of parchment before I rolled the dough out in between them before baking it on a pizza stone with one sheet of parchment paper underneath. That mixture became right-on pizza dough! (Watch your oven’s temp and timing). Then I just reheated it with toppings of mozzarella and pepperoni. We are so satisfied and can’t wait until tomorrow to see what it’s going to be like as a cold slice from the fridge. Thank you.
Melody
0Made this for the first time tonight, a double batch. My husband really enjoyed it, I did as well, although it was a bit too cheesy for my taste (and my stomach) so I think when I make it again, I will put very little, if any, cheese on top of mine to balance it out. I rolled mine out super thin between two layers of parchment and although it smelled coconutty while baking, the finished product didn’t have a discernable coconut flavor to it at all. Thank you for publishing this!
Ann
0I love this recipe, but had a question of how to make it crispy. I’ve made this 3 times now, every time with coconut flour, but the crust is soft – zero crisp. Any tips to have crispy crust; at least with just a bit more texture? Thanks!!
Wholesome Yum M
0Hi Ann, You can par-bake this crust longer before adding any toppings if you would like a crisper crust. It won’t be ‘cracker crispy,’ but it will give it a nice textural light crunch.
Snow
0I made the almond recipe, it was soooo good and it came out perfect. Thank you
Naomi
0Hi, I liked the recipe but I found it a little dry. Do you know how I might solve this? Is there something I can add?
Wholesome Yum M
0Hi Naomi, If you found the crust dry with the coconut flour recipe, then I suggest giving the almond flour version a try.
Nancy K
0This was amazing! We made a “Cheeseburger” pizza and it was so good!!!
Maria
0Any substitute for cream cheese I dont have access for? Maybe mascarpone?
Wholesome Yum L
0Hi Maria, I haven’t tried it that way so I’m not sure how it would turn out. Let me know if you decide to try it.
Manda
0I used the Almond flour directions and wow! It turned out great! Tastes pretty close to my favorite thin crust pizza, Thank you!
Katie Bixby
0Loved the almond flour pizza crust.! With your thorough directions, it came out perfectly! Thanks so much!
Jaq
0I just made this using coconut flour.
It is so yummy. I wouldn’t go as far as saying it’s like regular pizza crust tho. Its definitely a great alternative, and the dough has a nice chewy bite…
To me, I can tell by texture and taste that the dough is cheese and coconut based…. I’m gonna try almond flour next time to see if that changes it up.
My toppings were chicken, bacon, artichokes, olives, and basil. Super yum. Thank-you!!!!
City
0Recently I was diagnosed with type 2 diabetes. I split this delicious pizza with my daughter and after the meal, my blood sugar wasn’t just in range for a diabetic it was at normal levels.
The only issue I had was with my wooden rolling pin. as soon as I touched it to the dough I knew that wasn’t happening. Maybe a plastic one would work better?
Wholesome Yum L
0Hi City. Placing a piece of parchment paper between the dough and the rolling pin will keep it from sticking.
C.P.
0I wanted to try it with flax seed meal, could you please give me the amounts?
Maya | Wholesome Yum
0Hi there, The flax seed version of the recipe is a free bonus I send via email – just sign up using the form at the top of this post.
Pam
0Maya, I could kiss you!!! Seriously! This crust was so good!!! The texture was perfect, and the very faint hint of coconut was actually a pleasant complement. The only thing I had some trouble with is that the crust didn’t want to come easily off the pan. I didn’t use parchment paper, but I did grease it. Would the parchment paper make a difference? Thanks again for a wonderful recipe!!
Wholesome Yum
0Yes, definitely use parchment Pam! So glad you enjoyed it!
Kaitlyn
0Lordy!!! So good. I used the almond flour version and it was perfect.
Joann Lukasik
0I’m going to try this pizza dough today!!
Alli S.
0Love love LOVE this recipe! Followed the instructions word for word and it turned out great. Could not find coconut flour so I just used all-purpose and swapped the cheeses for yeast, sugar, salt, and a splash of milk. Even hubby liked this one!
Cate
0When you’ve rolled it out thin, is it for a 12” pizza? I’m wondering if it would be too much for a 9” pizza (my tiny oven) and so maybe I would divide it in two? Or use 2/3 for pizza and 1/3 for a calzone… or am I worrying too much?
Wholesome Yum M
0Hi Cate, If you have a small oven, then I would divide it into two smaller pizzas. Enjoy!
Kiesha White
0Great pizza
Jake
0Is the mozzarella cheese used regular? The store near me sells low-moisture, part-skim mozzarella cheese and I’m not sure if that will work for this crust.
Wholesome Yum
0You can use the low-moisture variety, Jake! Avoid using fresh mozzarella for this.
Chris Stolk
0So I have tried several Keto pizza crust recipes using cauliflower and parmesan, and did not like any of them, nor did my customers. Found this one the other day and decided to give it a try last night. OMFSM, it was AMAZING. I made one using the Almond Flour variant, and one regular pizza for my kids, and had to fight them off of the Keto version. Definitely the best I have had, and love that there are almost no carbs.
Samantha
0Omg, way better than I hoped for! I may have overbaked mine a tad but it was still pretty darn good and tasted like pizza crust. It is sticky stuff when mixing, do not let the residue in the bowl harden, wash asap!
Cheryl Watkins
0Came out great too good actually had three pieces so think I’ll only make this on special occasions used the almond flour version topped with chicken ,Alfredo sauce mushrooms,black olives, parmigiana And mozzarella cheese Thanks
Jill
0This was pretty gross 🙁 I’d rather get real pizza and deal with the carbs!
Tammy
0My carb count came out to be double. I used super fine almond flour. Did I do something wrong ? It was yummy but I am frustrated with my numbers.
Wholesome Yum
0Hi Tammy, almond flours do vary in carbs. Check the link in the post above to see the brand I use.
Annette Colosimo
0I am going to make the bagels with coconut flour. What is the difference in measurements of ingredients from almond to coconut flour?
Wholesome Yum
0Hi Annette, are you referring to this fathead bagel recipe? Unfortunately, almond and coconut flours are not interchangeable. You might want to make this bagel recipe instead, which includes coconut flour.
David
0Is it calling for 1 1/2 cup mozzarella or 1 and 1/2 cup mozzarella cheese?
Wholesome Yum L
0Hi David, 1 and 1/2 cups of mozzarella cheese.
Erika Picard
0Another winner and super easy! The coconut flour dough came together beautifully. I added a few shakes of garlic powder. After pre-baking, topped with 3 tbsp of Rao’s Marinara, some Whole Foods uncured pepperoni, more whole milk mozzarella, garlic powder and dried Italian seasoning. Baked another 10 min. Authentic taste and texture. Thank you!
Kelly
0Hi there I don’t have parchment can I use aluminum to roll and bake it on? I made the dough a night before. Going to bake it in the afternoon.
Maya | Wholesome Yum
0Hi Kelly, Sorry, I don’t recommend foil – it will stick.
Kayla
0Anyone use a pizza stone for this recipe?
Wholesome Yum L
0Hi Kayla, I haven’t tried a pizza stone for this recipe. If you do, be sure to let me know how it turns out.
Kelli D
0Hi, YES I have used my pizza stone with this pizza. I still used parchment paper. I am not sure if I needed to or not, but it came out great! I just pre-ordered your cookbook. Thank you & I can’t wait!
Meradith
0This pizza was FABULOUS! I rolled mine very thin, so it would be crisp and it turned out perfect. I followed the recipe using almond flour, since I didn’t have coconut flour on hand. The only thing I need to tweak when I make it again is the crust cooking time (my oven runs a little hotter and the edges got darker than i would’ve liked). The finished pizza reminded me of one of my favorite pizza chains back home. This will definitely be in my regular rotation, as this is the one guilty pleasure that I wasn’t sure I could give up. With this recipe, I get all the pleasure, without the guilt of quitting on my diet! Thanks for sharing
Alex
0Love it! What almond flour do you use?
Maya | Wholesome Yum
0Thank you so much, Alex! The brand I use is linked on the recipe card above – just tap on “almond flour” in the ingredients list.
Audrey Waltermire
0This was an amazing recipe I never had flathead pizza before and when I saw the recipe it made it and it turned out wonderful.