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Everyone needs a healthy pizza crust recipe in their arsenal. No matter what diet you may be on, pizza is a must, am I right? And this low carb paleo pizza crust recipe is here to deliver.
When I first started eliminating grains from my diet, I spent years avoiding pizza altogether. As I started to get creative with my recipes, I realized that it doesn’t have to be this way! You actually can have low carb pizza without the carbs, wheat, or that over-stuffed feeling that no one likes.
The frozen pizza I remember from my college days is a far cry from the homemade low carb pizza crust that I make now. My almond flour pizza crust is gluten-free, naturally low in carbs, and believe it or not, it’s actually good for you. It’s also packed with protein from eggs and healthy fat from coconut oil and almonds, as well as vitamins and minerals.
Fathead pizza is still my favorite keto low carb pizza crust, but for those that want to reduce dairy or a more paleo friendly option, this is the best of both worlds.
How To Make Low Carb Pizza Crust
What I love about this crispy low carb pizza crust recipe is it’s incredibly fast and simple.The most difficult part about this recipe? Trying to decide what to top your keto almond flour pizza crust with!
Whisk together the four simple ingredients, roll out the dough thinly, and stick it in the oven for fifteen to twenty minutes. The prep only takes a few minutes, and you can go do something else while you’re waiting for it to bake in the oven.
Who knew an almond flour pizza crust could be so easy?
Finally, top your paleo pizza crust with marinara sauce and your favorite toppings, then it goes back in the oven for another 10 minutes. Talk about an easy weeknight dinner.
Here’s how to make low carb pizza crust:
- Mix up the almond flour pizza dough. Mix together almond flour, coconut oil, eggs, and sea salt until a dough forms. (You can use a food processor or just mix well!)
TIP: If you are sensitive to the taste of coconut and not strictly dairy-free, you can use ghee or butter in place of coconut oil.
- Roll out the almond pizza crust. I like to use two layers of parchment paper to ensure there is no sticking. Poke the crust with a fork a few times before baking.
- Bake the low carb almond flour pizza crust. The crust should be golden brown. It will take about 15-20 minutes.
TIP: Be sure to bake the crust on parchment paper, otherwise it will stick.
- Top the pizza. Add desired toppings and bake for another 10-15 minutes.
TIP #1: I used cheese since I am not strictly paleo, but if you prefer a completely paleo pizza, skip the cheese and use only other toppings.
TIP #2: Once the crust is pre-baked, you can bake it with toppings directly on a pizza stone if you have one.
- Slice up your low carb pizza recipe. (I think it’s the best paleo pizza crust out there!)
How To Make Low Carb Pizza Crust Crispy
I like to make my low carb pizza crust about a quarter-inch thick, which gets it pretty crispy. You can make it any thickness you like.
TIP: Keep in mind that you’ll detect more of the almond flour nutty flavor if you make it thicker.
Just adjust the oven time up for a thicker crust or down for a thinner one (for extra crispy).
TIP: Watch this paleo pizza crust closely, because once it starts to burn, it progresses quickly.
If you don’t have a rolling pin, pressing this almond flour pizza crust down with your fingers will work too. Just make sure to get it to a uniform thickness. If you find the almond flour dough too sticky for rolling or pressing, you can refrigerate it for a while which will help remedy this problem.
How To Make Paleo Pizza Crust More Chewy
I love the simplicity of this paleo pizza recipe, but if you prefer a bit more chew, try adding:
- 1/2 tsp xanthan gum – This wouldn’t be strict paleo, but is the easiest addition.
- 1 tbsp gelatin powder – You’d need to mix it with a bit of water first and then use a hand mixer or food processor to incorporate into the dough.
- Tapioca flour – If you want a paleo pizza but don’t need it to me low carb, check out this paleo pizza crust recipe. It uses a blend of almond and tapioca flours.
Is Gluten Free Pizza Crust Low Carb?
Gluten free pizza crust is NOT usually low carb. Many gluten-free pizza crusts are made with rice flour or other gluten-free grains, and are just as high in carbs.
This paleo pizza crust recipe is both gluten free AND low carb – perfect for everyone to enjoy.
How Many Carbs In Almond Flour Pizza Crust?
Each slice of this easy almond flour pizza crust has just 3 grams net carbs!
Can You Make Paleo Pizza Crust Ahead?
Yes, you can make this paleo pizza crust ahead of time. Simply make and bake the low carb pizza dough recipe as directed. Let it cool and wrap tightly in plastic wrap.
Store your grain free pizza crust in the refrigerator for 3-5 days, or the freezer for months.
How To Freeze Healthy Pizza Crust
Once the easy low carb pizza crust is pre-baked, let it cool and wrap tightly with plastic wrap. Store in the freezer.
When you’re ready to serve it, simply add toppings and bake until the crust is golden brown and the cheese has melted.
This healthy pizza crust recipe was originally published in 2016, but I’ve updated the post in 2019 with fresh photos and more tips. Here’s an old picture of the paleo pizza crust. New pictures, but same delicious recipe! 🙂
What To Serve With Paleo Pizza
In our house, we like serving our healthy pizza crust with a variety of toppings (plenty of sauce, fresh veggies, and maybe some pepperoni!) with some veggie-packed salads. Here are a few of our favorites.
- Creamy Cucumber Salad – One of the quickest and easiest salads ever!
- Italian Marinated Artichoke Salad – This easy salad takes just 10 minutes to throw together.
- Easy Cold Roast Vegetable Salad – If you prefer your veggies cooked, this is the salad for you.
- Zucchini Noodle Salad – This crunchy salad is made with zucchini noodles for a delicious spiralized salad.
- Easy Tossed Big Italian Salad – This green salad tastes like a sub sandwich, and is perfect with this paleo pizza crust recipe.
Oh, and don’t forget low carb garlic breadsticks from The Wholesome Yum Easy Keto Cookbook!
Tools To Make Healthy Pizza Crust:
Click the links below to see the items used to make this recipe.
- Rolling pin – A rolling pin is a must to get this almond flour pizza crust recipe thin and crispy.
- Pizza pan – If you’re not using a pizza stone, get a basic pan like this one to cook your almond flour pizza crust keto recipe.
- Pizza stone and pizza peel – If you can get a pizza stone, do it! It will make the almond flour pizza crust recipe extra crispy. The pizza peel is to move the pizza on and off the stone.
Paleo Low Carb Almond Flour Pizza Crust Recipe:
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Low Carb Pizza Crust - Paleo Pizza Crust - 4 Ingredients
This low carb pizza crust is thin & crispy! With just 4 ingredients, this easy paleo pizza crust recipe is a perfect base for your favorite toppings. Quick & easy to make!
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Mix all the ingredients together until a dough forms (you can use a food processor or just mix well manually).
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Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4 in (.6 cm) thick.
- Remove the top piece of parchment paper. Transfer the crust on the parchment paper to a pizza pan. Poke a few times with a toothpick to prevent bubbling.
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Bake for 15-20 minutes, until golden.
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Recipe Notes
- To finish making pizza with this crust, top with desired toppings, then return to the oven for 10-15 minutes, until cheese is bubbling and edges are crispy.
- Use butter or ghee instead of coconut oil if you are sensitive to the flavor of coconut oil. Refined coconut oil is another option that should be flavorless.
Serving size: 1 slice, or 1/8 of entire recipe
Video Showing How To Make Paleo Pizza Crust:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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387 Comments
Catya
Even though the pizza has a thin crust, it held all of my toppings so well!! Super crispy and strong. I halved the recipe to make a personal size pizza for lunch and I think I just found a new meal I can rotate around. SO GOOD
Chris K
Great!!! I like thin crust individual pizza. Works good for me I can get 5 out of this receipe. I just divide up into separate balls and store in my refrigerator. I got my sister hooked on it as well. Thanks again.
Teressa Mitchell-Sears
I have tried many low carb pizza crust recipes as well as traditional yeast or no yeast dough recipes, fat head dough, cauliflower crust etc. While IMO you can’t beat good ol flour dough and I don’t have a food allergy that prevents me or my husband from eating that, I do need to be carb conscious so have been looking for a next best thing alternative. Well this is it! I added the xanthum gum and 1/2 tsp onion & garlic powder as well as 1tsp Italian seasoning. This was absolutely delicious! My “real” pizza loving husband even agreed. It is the perfect texture, not floppy or soggy and I love that it isn’t cheese loaded. My issue with fat head dough was by the time you make the dough and add the toppings it is way too much cheese for my body. We will definitely be saving this and making it over and over.
Chandra Olivas
I love this recipe! So easy to make and husband loves it!!
Jose
This is the best low carb pizza crust recipe I have ever tried. It was simple and the results were delicious. I added some garlic powder to the recipe to further flavor the crust. It was incredible!
beth
I am wanting to make calzones. how would I do that. Can I put the ingredients in then bake?
Thanks
Beth
Wholesome Yum M
Hi Beth, Split the dough into two pieces, a bottom and a top crust. Shape the bottom crust and bake before adding any filling. Let the crust cool for a few minutes, then add your topping/filling ingredients. Seal the calzone with the top crust. Be sure to pinch the raw dough into the edges of the crust well, to ensure they don’t burst open during baking. Score the top of your calzone so air can escape and bake until the top crust is golden brown. Feel free to brush the top of the calzone with an egg wash if desired. This should work, but my fathead dough will be easier to work with for a calzone.
Dale Olstinske
Would this recipe work with egg whites? In need to find something with no cheese or egg yolk.
Wholesome Yum M
Hi Dale, You will get a different texture without the egg yolks. It may be more difficult to slice.
Nancy
It’s delicious! I halved the recipe for a lunch personal pizza & used a flaxseed egg. I cooked it in my toaster oven and then put vegan feta, sautéed spinach & tomato. Thanks so much!
Nancy
I was in the middle of a comment when I lost it so here I go again. If you got the other partial message, disregard. I made this yesterday and mistakenly put twice the amount of mozzarella in the crust. I didn’t discover it until I was checking it at the half way point in the oven. It looked like a huge pool of melted mozzarella. Decided it was too late to stop so I went forward. Added portabella mushrooms, marinara sauce, onions, fresh basil and oregano, mini pepperoni, more mozzarella and parmesan, baked again per the instructions. I was wonderful! I may like it more than the original. Next time, I will for sure add at least 1/2 again the mozzarella to the crust. I’ll have to adjust the nutritional information but it will be worth it. It is so wonderful to have pizza again. Thank you for all you do. Your recipes are great!
Irina
Tried many gluten free pizza crust recipes in the past few years, but I’ve never been satisfied with the results. Until I stumbled upon this recipe. This is amazing, and super easy to make! I changed it a bit, and added dried basil and oregano, garlic powder, and nutritional yeast, after reading some of the comments. It turned out great, couldn’t be happier with its texture and taste. I can finally stop my search for the perfect GF pizza crust 🙂 Thank you so much!
Elizabeth
Made it last night. It tasted and felt like Kenetic sand in both our mouth. My husband will eat almost anything, and he only got one slice down. I will not be making this again.
Wholesome Yum M
Hi Elizabeth, I am sorry this recipe didn’t work out for you. I have several other pizza crust recipes that may suit your needs. Here is a recipe for Cauliflower Pizza Crust, Zucchini Pizza Crust, and Fathead Pizza Crust. Of course, if you prefer to skip the crust entirely, here is a recipe for Crustless Pizza. I hope you find one you love.
J
Gross. Only taste was almond. Wish I could give it a negative star.
Wholesome Yum M
Hi J, Sorry this recipe didn’t meet your expectations. I have several other pizza crust recipes that may suit you better. Here is one for Fathead Pizza Crust, and one for Cauliflower Pizza Crust. I hope you find one that you love.
Jascha
This recipe was so simple and delicious. My fiance and I haven’t been able to have pizza in years as we have allergies with gluten, soy, dairy and brown rice. We both really loved it and it was really quick and easy to make. Thanks for this recipe as we now have a new meal added to our already limited diet. I’m happy we can now enjoy pizza nights together.
Rich Molloy
Awesome recipe! My first almond crust pizza had mozzarella, pepperoni, jalapeño, and sun dried tomatoes. I cooked it in my Breville toaster oven, at 350 degrees, for 14 minutes (cook time adjusted for toaster oven), and it was cooked perfectly. Next time I will either make a Hawaiian pizza or I’ll substitute extra virgin olive oil for the coconut oil. I like coconut oil, but I love EVOO with most savory foods.
Christy RIddell
Thanks for the recipe! We are new to keto and were craving pizza. I really enjoyed it and it baked nicely on a pizza stone. Hubby is a little more picky and wanted more flavor. Next time we will add seasoning to the dough.
Jaclyn
I doubled this recipe and pressed half into a 10″ cast iron pan and the other half into a 12″ cast iron pan. I buttered the pans first to prevent sticking, and they did not stick at all. I usually love a thick crust pizza but in this case, thinner is definitely better! The crust of the 10″ pizza was much too filling for me. Anyway, it was delicious and even my picky husband liked it!
Cheryl
Adjusted the recipe (eyeballed the salt) and made 4 slices for myself, with toppings: tomato paste, beef pepperoni, bell peppers, diced tomatoes, and shredded cheese. Ended up feeling full just from 2 slices so will save the remainder for dinner. Best part is my blood sugar reading is 5.8 post-meal. Pretty great for pizza! The texture doesn’t feel like actual pizza but it’s pretty close, and the toppings just completed the experience. Will definitely try again and thank you so much for this super easy recipe!
Ty Bryant Evans
This is the BEST recipe for keto pizza crust hands down! I’ve made cauliflower, fathead, & purchased store bought crust. This beats them all! This will be my go to for pizza for now on! Thank you for sharing…
Oksana Voskresenskaya
Out of these ingredients, what is the pizza size?
Wholesome Yum M
Hi Oksana, You can get anywhere between a 10 -12″ pizza from this recipe, depending on how thick you like your crust.
Mary Jordan
So easy, so GOOD!
Jennifer
Just made this crust and oh my, I’m hooked and it was so easy to make!! I don’t know why I waited so long but this might turn in to a regular thing and I’m not mad about it!
Janice
I have tried countless GF, Low Carb and Keto pizza base recipes. This is by far the best ever and I can stop looking now, Thank you so much. I can’t tolerate xanthan gum and it worked fine without it.
Susan
Really good. My only complaint was that I didn’t make enough!
Amanda
This was wonderful, I prefer it over the fathead crust. I added Italian seasoning and garlic powder, plus the xanthum gum as suggested and used butter instead of coconut oil. I rolled it out thin so it was nice and crispy and we enjoyed the flavor. My 5 yo had 2 slices! Thanks for the great recipe.
Elizabeth
Another tip for people who want to avoid animal products or tapioca is to try agar agar. It’s what they use in Japan for thickening and it’s very similar to gelatin, but made with seaweed. Next time I make pizza, I’m going to try your recipe (with a teensy bit of agar agar – a very little goes a long way) to see if I can get it chewy. Thanks for sharing your recipe!
Mark
I just tried this recipe with a few modifications. I added some dried basil and minced garlic and I took the recipe suggestion to use butter instead of coconut oil because I definitely taste coconuts whenever I use it. This is definitely the best Keto friendly pizza crust I’ve made so far. For tracking purposes I input 4 servings vs 8 servings as this recipe only yields enough for a 10 inch pizza and that makes for a very puny slice of pizza for this carb lover.
Sandra
I’ve just made this for my lunch and it was great and so easy! Thanks for the recipe.
Bonn
Hi! I am making this for the first time tonight. Wondering if I have to cook the pizza crust first or can I add the sauce and toppings as one would do for a regular pizza? Thanks!
Wholesome Yum M
Hi Bonn, The crust needs to be baked on it’s own before adding toppings.
April
Made this for the first time last night. The recipe was super easy and didn’t take long at all. My husband, who’s diabetic and hasn’t eaten pizza in years was pleased. I thought it tasted great, but he commented that the crust needed more flavor, so I may try adding italian seasoning and garlic to the crust next time I make it. Also, it wasn’t as crispy as we would have liked, even baking on a pizza stone, so will try baking a little bit longer and maybe flipping before adding toppings next time. I was afraid of burning it so didn’t want to risk straying too far from the recipe for my first try! Overall, we were very pleased with the results and will definitely make this again.
Janice Richmond
Thinking adding a little yeast to this, 1/2 tsp. would give it a more bread like flavor even though it wouldn’t react with the ingredients. I haven’t tried it yet.
Wholesome Yum M
Hi Janice, This is a great idea if you are missing the flavor of traditional yeasted breads. Please let us know how it turns out!
Melody Brown-Carney
Your site ROCKS… It is my new “Go To” for all things Keto recipe related. Thanks so much for all of your helpful insights and cooking suggestions. You are Amazing!!!
Elidre
Decent recipe, super easy, so fast. Not much of a chew factor or flakiness like in traditional thin crust pizza, but tasty in its own way. Next time I will try the xanthan gum addition per the author’s suggestion for more of a chew. Accidentally used double the butter but still came out well. I added Italian seasoning to the crust dough for more flavor. It did go soft about 20 minutes after I baked the toppings, so it seems like something to serve immediately. Would definitely make again. Thank you!
Dorothy webb
Miss pizza on keto
Wholesome Yum M
Hi Dorothy, I hope you give this pizza crust a try!
Mandy
I’m not eating paleo or keto, however, I am gluten free and trying to find more nutrient dense food for myself and family. The crust is a little drier than we’re used to and reminds me of a biscuit pizza crust, but we all thought it was really good. I’ll definitely make it again!
Amelia
If you were going to freeze this ahead, at what point would you do that?
Wholesome Yum M
Hi Amelia, It will do best to freeze it after par-baking the crust.
Melody
I haven’t made this yet, but do you happen to have a nut free version of this?? Like maybe with coconut flour? I already ordered your cookbook. Maybe it will be in there…
Wholesome Yum A
Hi Melody, I do have a fathead pizza crust recipe with a coconut flour option. I have a thorough guide on making perfect fathead dough in my cookbook!
Sandi
This crust looks nice and crispy.
Kristen Wood
I love how simple this is! Yum!
Liz Smalley
Turned out great. Easier than fat head I found. I was able to make it quite thin and it didn’t crumble at all. Our new go to recipe for pizza. Thanks.
Rodd
Actually writing this as it bakes. It went together easy and little mess. It came out of the oven looking good, and I heaped it with garden stuff and cheese. How can you go wrong?
Julie E
Any suggestions regarding making it egg free? I know that is a difficult challenge but unfortunately, I am allergic to eggs (and dairy). Thanks.
Wholesome Yum M
Hi Julie, Flax eggs should work well in this recipe as a replacement for chicken eggs. Enjoy!
Sandra
Can’t wait to try this. Have been looking for a low carb pizza crust.
Shana
Hi! I have some finely ground almond flour, it looks mostly white but doesn’t say “blanched” on the packaging. Think it’ll work?
Maya | Wholesome Yum
Hi Shana, It’s hard to say without seeing it. Does it have dark specks (that look like ground almond skins) in it? If so, that won’t work well. If it doesn’t have those, it will probably be fine, but the results do improve the finer it is.
Daniel
This turned out good. It has that bread taste but the consistency of a cake so I’ll use it for dipping or something. I don’t have Husk so I used Hemp Protein Powder, I think I added too much water too so I’ll play with the amounts – maybe 150g almond flour and 50g Hemp with 100ml water and see what happens. Good recipe!
Stephanie E
OMG it hit the spot! Am on day 4 of a Keto diet – was struggling and your base just made me think this is possible! Thank u!
Filomena
I did try this pizza with mushrooms and spinach was delicious.
Bob Latterman
Came out kinda dry…. ‘’just not fat head ‘ but really extra simple to make…..
Bernie Oneill
Used this base for pizza and a type of garlic bread and it was good. I enjoyed it and will make it again.
Paula
We have a pizza stone for the BBQ and usually cook the pizza in one go putting the toppings on the raw dough. Do you know if you can do this with this recipe.
Maya | Wholesome Yum
Hi Paula, No, I don’t recommend that with this recipe. It will stick. Bake the crust as directed first, then you can put it directly on the pizza stone with toppings.
Chris
Great dairy free option for my daughter! Firm base that does crumble a bit when you bite in, so be prepared to catch bits with your hand 😉 Very quick and easy compared to all the other low carb pizza bases I have tried. I made a half batch that was the size of a normal pizza! It also only needed around 8 minutes of cooking (ant that was with slightly burnt edges), so watch your oven! I added onion and garlic powder and oregano to my base. Could definitely work as a cracker too if you add some flavourings.
Carolyn Vance
You can use the pizza stone if you put the parchment paper on it first then the pizza won’t stick I do that with mine all the time heat the stone up first is the best
Lynndel L Coburn-Curtis
Yes. It was so easy…I added two grated mozzarella sticks and 1 cup grated cheddar cheese. Also two thinly sliced cheesy sausages. After seasoning the crust and baking it for 15 minutes, I added the toppings and baked for another 10, just enough to melt it.
Becky
Delicious, not too rich, and really nice texture! Thank you so much -this recipe is a game-changer for my family!
Angela Arndt
Can I preassemble the pizza and freeze (like the frozen pizzas of our youth) after baking the crust for the initial 15-20 min?
Maya | Wholesome Yum
Hi Angela, Yes, definitely! I do this all the time.
Tina
Love this dough way better than fathead!
Jody
This recipe was incredible! So easy and so tasty. I added a little garlic powder as well. I am just starting my Keto journey and this pizza base has put a big smile on my face.
Thank you
Tonya
Love the simplicity of this recipe. Is there anyway to add some yeast to the mix to give it that authentic pizza crust flavor without messing things up?
Maya | Wholesome Yum
Hi Tonya, I haven’t tried it with yeast, but yeast needs a sugar to feed off of. You could add some yeast with a small amount of sugar, which the yeast would consume (therefore not adding much to the final carb count), but I haven’t experimented to say how much to add.
Bobbie Kearns
If diabetic 1, would we go by total carbs or net carbs?
Maya | Wholesome Yum
Hi Bobbie, I’ve seen different people do it differently but can’t offer medical advice unfortunately. I always go by net carbs.
Rosaria
Can you use Avocado oil instead of the coconut oil or butter?
Maya | Wholesome Yum
Hi Rosaria, I haven’t tried that. It might not set properly. Let me know if you try and if it works for you.
Loren
Hi! have you tried it yet with the avocado oil? I love the taste of it and everyone in my house, including myself, can immediately detect coconut anything. Would love to know if avocado oil does as well? I have ghee and butter but would rather be able to use oil. Thanks!
Wholesome Yum M
Hi Loren, Yes, you can sub avocado oil in place of the coconut oil, but the texture may be different.
Carole Jean
Fantastic! This is fast, easy and delicious. It tastes like the pizza I had in Italy. I followed the recipe and used my pizza stone. Two slices alone are very filling. Adding this to my rotation.
Cathy H
I love all of your recipes. Do you have a cookbook? If not, you should. If you do, I WANT It!
Maya | Wholesome Yum
Thank you so much, Cathy! I do have a cookbook here!
Joy
When is your book coming? I would love to have a look. By the way the pizza wis delicious just cooking one now!
Maya | Wholesome Yum
Hi Joy, You can order the cookbook here!
Huma F Haider
Hey, so I’ve tried this twice once with coconut oil and once with butter but both times its come our crumbly. What am I doing wrong? Thanks.
Maya | Wholesome Yum
Hi Huma, Compare to the video, what part went differently for you? Is your almond flour blanched and finely ground?
Angie
Thank you! I cut the recipe in half and it was plenty for me. Still have half the pizza left. Great flavor and texture.
Nicole Inglese
Can I use coconut flour instead?
Maya | Wholesome Yum
Hi Nicole, No, sorry, coconut flour won’t work in this recipe. You can try fathead pizza crust with coconut flour instead.
Alex
Hi! Quick question are the nutrition facts based on the whole crust or per slice? I know it says 8 slices but is that 211 calories for the entire crust or per slice. I’m new to Keto and falling in love with the recipes. I made this pizza crust for lunch today and it’s so great I’m trying to not eat all 4 of my slices!!
Maya | Wholesome Yum
Hi Alex, The nutrition info is per slice.
Cecil
Made this with garlic and cracked black pepper, but cooked it a little longer and broke it into bitesized keto crackers. Yum!
Amanda
I found this recipe to be super easy to make and a much better alternative than cauliflower crusts. Is it exactly like regular pizza crust? No. but that would be almost impossible to recreate as the ingredients in that are resting on our hips. *Lol* Thank you kindly for sharing this recipe. I can’t wait to experiment with different toppings!
Kelly
Fantastic crust!! I made mine with butter, and added 1 tsp each of onion, garlic and italian seasoning, I also added 1/4 tsp of xanthum gum and 1/4 tsp of monkfruit sweetner. Rolled thin, and cooked on parchment on a pizza stone.
Topped with mozzarella, shredded chicken coated in franks wing sauce, blue cheese crumbles, sliced scallions and celery, then drizzeled homemade keto ranch dressing….yum!! I ‘d share a pic if I knew how.
Kim
Can I make this pizza base the day before I need it and keep it in the fridge?
Maya | Wholesome Yum
Hi Kim, Yes, you can!
Marsha Badertscher
This sounds amazing. Can this crust be made ahead of time…for instance for a party, could I make it the day before and bake the first bake? Then refrigerate it and do the final bake with ingredients on the day of the party?
Also, what is blanched almond flour?
Thanks!
Maya | Wholesome Yum
Hi Marsha, Yes, you can definitely do that! I have a link to blanched almond flour on the recipe card, and it’s required for this recipe.
Alsa
Yummy. I have a question, can I use a lesser quantity of eggs?
Maya | Wholesome Yum
Hi Alsa, No, you need the amount in the recipe.
Jenna
For a thicker crust how long do I put the crust in the oven for? And then how long after I put the toppings on?
Maya | Wholesome Yum
Hi Jenna, I don’t think this crust works as well thick, as it doesn’t have that chewy factor. If you want a thicker crust, it’s better to make fathead pizza dough like this and you can make it as thick as you want. For that one, baking time will depend on how thick you make it but it will be done when golden.
Linda
With coconut oil it tastes sweet so when the crust is done cooking I turn it into a dessert pizza by rubbing almond or pecan butter over it then drizzle dark chocolate over it.
For regular pizza I omit coconut butter and use real butter, then put pizza sauce on and spinach, pepperoni, cheese, etc.
Mindy
I have Gestational Diabetes and tried 3 other low carb pizza recipes before I got to yours. Thank YOU so much. I can feel somewhat normal for a moment eating this!
H
The most amazing pizza crust! My fiancé and I are following the ketogenic diet and have liked the fat head crust but both thought it was way too rich! I added some oregano, basil and garlic powder to this recipe and it was delicious! – my only problem was that I should have made 2!:) Will absolutely be making again – Thank you!
Maya | Wholesome Yum
I am so happy to hear that, Hillary! Thank you!
Victoria
DELICIOUS !
Sooooo happy I can enjoy pizza. !
It’s so damn easy too. !!! Thanks !
Maya | Wholesome Yum
I am so happy to hear that, Victoria! Have a great day!
Carys
Can you substitute almond meal for blanched almond flour?
I am going to give it a try.
Maya | Wholesome Yum
Hi Carys, I don’t recommend it. The texture will be different and you’ll have a much stronger almond flavor.
Eric
It looks great and I’m going to try it as I’m trying to incorporate a lifestyle with fewer carbs. BUT… one slice is a serving. Oh My!!!
Maya | Wholesome Yum
Thank you, Eric! Definitely feel free to have more than one slice, it just depends on your goals/needs and what else you’re having with it, if anything.
Ziva
Could I use olive oil instead of coconut oil?
Maya | Wholesome Yum
Hi Ziva, You could try but it might be a different consistency. I recommend a fat that’s solid at room temp (before melting), so either coconut oil, ghee or butter.
Diane
What are your thoughts on using egg whites rather than whole eggs? Would that affect the dough consistency and end product much?
Maya | Wholesome Yum
Hi Diane, Egg whites alone tend to be rubbery, so recommend using whole eggs. But, I haven’t tried it with this recipe to say for sure.
Emma
Hi Maya,
I follow paleo and keto but my mother in law is vegan. Can I substitute flax eggs for real eggs in this recipe?
Thanks so much.
Best Regards,
Emma
Maya | Wholesome Yum
Hi Emma, You could try, but I don’t think flax eggs would be strong enough to hold it together. Please let me know if you get that to work, though. If I were to try it, I’d probably make several smaller mini pizzas rather than one big one, which would make them less likely to fall apart.
Bev Campbell
How many carbs per slice?
Maya | Wholesome Yum
Hi Bev. Please find the nutrition information per slice: Calories: 110 | Fat: 7g | Total Carbs: 5g | Net Carbs: 2g | Fiber: 3g | Sugar: 1g | Protein: 9g
Faby
I love that this pizza crust was so easy to make but…I must have done something wrong 🙁 The only thing I could taste was the almond although I topped the pizza with tomato sauce, cheese and veggies…my children told me it tasted like cake and did not eat it either since a cake with cheese and veggies seemed odd to them. Should I put less almond flour so the taste is not so strong?
Many thanks for your help.
Maya | Wholesome Yum
Hi Faby, Did you by chance use almond meal or unblanched almond flour? This would create a stronger almond taste. Otherwise, if this recipe isn’t for you, you might like fathead pizza crust instead.
Anne
5 star and I haven’t even finished baking it. Simple ingredients, super easy to roll out, and looks great! After it’s done in the oven I’ll let you know how it tastes, Oh and with the parchment paper, clean up will be super easy.
Maya | Wholesome Yum
I am so happy you liked the pizza crust, Anne! Thanks for stopping by!
Cynthia Smith
I love pizza and pasta and they are what I missed most – not the sugar! Thanks for a pizza dough! I found that adding a half cup of tapioca starch/flour and a tablespoon of xanthan gum made it more “glutenous”. Keep your kitchen tested recipes coming. When I’m looking for Keto ideas, I come to you first!
Maya | Wholesome Yum
I am so happy you liked the pizza crust, Cynthia! Please come back again soon!
Natalie
I just made this tonight. The only thing I have been craving since changing to a keto lifestyle is pizza. I can now enjoy my pizza again. It was like pure perfection for me. Is it like a chewy pizza crust…no, but it is close enough to a thin crust pizza I am in heaven.
Maya | Wholesome Yum
I am so happy you liked the pizza crust, Natalie! Have a great day!
Marlyn Garcia
How many slices can you have?
Maya | Wholesome Yum
Hi Marlyn, This depends on many factors like your macros, height, weight, goals, what else you’re eating at that meal or that day, the toppings, and more. I usually have 2 slices, sometimes even 3.
Ally
This looks great! Would it hold up in a high temp pizza oven you think? Thanks!
Maya | Wholesome Yum
Thank you, Ally! I don’t have a pizza oven so haven’t tried that. Please let me know if it works for you.
Talesha Kinsey
I have a newly diagnosed diabetic. He is 6 and loves pizza. I want to try this for him. The carb count, would that be per slice of pizza or is it the whole crust? We base insulin off total carbs.
Maya | Wholesome Yum
Hi Talesha, The nutrition info is per slice.
James Morrison
Can I use coconut flour instead of almond flour?
Maya | Wholesome Yum
Hi James, No, sorry, this one needs almond flour. You can try this low carb pizza crust instead which uses coconut flour.
Rachel
I absolutely love this crust! It’s crispy and tastes so much like I’m used to eating before I started eating grain free and sugar free. I added one drop of stevia to the crust and some garlic powder. Then after I rolled it out poured dairy free melted butter and crushed garlic mixture then placed in oven. It’s so delicious that I don’t feel I’m missing out anymore.
Maya | Wholesome Yum
I love to hear that, Rachel! Thanks for stopping by!
Terry
To add to my previous review, I use the broiler for a couple minutes at the end of baking to crisp up the pepperoni and cheese! Have to watch it very carefully though as it can burn easily on broil!
This is the first crust that our family loves so much we don’t miss the yeast/flour crusts! Better than fathead and a lot less mozzarella used!
Maya | Wholesome Yum
Thanks for sharing with us, Terry! Please come back again soon!
Terry
I multiplied this by 1.5 and it made a perfect sized 15 inch pizza on an aluminum pizza pan. All the family really likes fathead pizza crust however all four of us prefer this pizza crust! It is yummy without being overly cheesy like the fathead one. It tastes great even the edges without anything on it!
Thanks Maya!
Maya | Wholesome Yum
Thanks for sharing with us, Terry! Please come back again soon!
Marie Taverna
Just made this pizza. It is better than regular pizza. I love the flavor of the crust.
Maya | Wholesome Yum
I am glad you liked it, Marie! Thanks for stopping by!
Dawn
Can’t wait to try this recipe & freezing it for busy nights in week!
Maya | Wholesome Yum
I hope you like it, Dawn!
Michelle Rayner
Can you freeze extra crust?
Maya | Wholesome Yum
Hi Michelle, Yes, you can. It’s best to pre-bake it, roll out and then freeze. When ready to eat, top with sauce and toppings, then bake (right from frozen).
Trisha X
How many carbs are in this crust??
Maya | Wholesome Yum
Hi Trisha! There are 211 calories in 1/8 of the crust. Thanks for stopping by!
Denise
Thank you so much for your recipe. Yours was easy to make and tasted delicious. Also I loved that you included a video. You are now my go to person to help me make quick great tasting paleo food. Thank you .
Maya | Wholesome Yum
I am happy to hear that, Denise! Please come back again soon!
Sarah
My daughter has a nut allergy, can you suggest a way to avoid the almond flour in this recipe?
Maya | Wholesome Yum
Hi Sarah, Not in this one, but you can try fathead pizza crust with coconut flour.
Lezlie Zarp
I have made several versions of Keto pizza crust and this one is really good. I added 1/2 tsp of swerve because I like a a slight sweetness. It rolled out easily, baked slightly crisp, topped it with Keto pizza sauce, roasted chicken, onion, roasted red and yellow bell peppers, then drizzled ranch dressing and topped with mozzarella of course!
Maya | Wholesome Yum
I am so happy you liked it, Leslie! Thanks for stopping by!
Mad
Amazing! I’ve made it 3 times so far..love it!
Maya | Wholesome Yum
Hi Mad! I am so happy you are enjoying the pizza crust!
Kelsee
BEST CRUST I HAVE FOUND SO FAR. WOW. It is so yummy, I did end up adding garlic butter to the crust after baking before toppings after making it for the 4th time. So good.
Maya | Wholesome Yum
I love to hear that, Kelsee! Have a great day!
Mike
Wow, the paleo 4 ingredient pizza crust was, how do I say this in a nice way, not reminiscent of a pizza crust. Much more like a cornbread texture and taste. I can see dipping this in chili, but absolutely not made for pizza! Sorry to say this one gets a thumbs down!!
Maya | Wholesome Yum
Hi Mike, Sorry to hear you didn’t like it. It’s usually crispy, not like cornbread, so it’s possible it was rolled too thick. But if it’s still not for you, you might like fathead pizza crust better.
Joyce Williams
I’d like it for it to rise. It is possible to add some GF baking powder and xanthan gum? If so, about how much?
Maya | Wholesome Yum
Hi Joyce, I haven’t tried that, but think you can! I’d do 1/4 to 1/2 tsp xanthan gum. Not sure about the baking powder, maybe start with a tsp and see how that goes? Almond flour doesn’t rise quite as well and this is a pretty dense dough (meant to be crispy), but it’s worth a shot!
Joyce
I tried the xanthan gum (forgot to put the BP) and it worked!!! It was just like pan pizza but with a hint of almond flavor. I counteracted it by adding lots of cheese and bacon as toppings and it kinda worked. Any brands that don’t have a strong nut flavor?
Thanks again.
Maya | Wholesome Yum
Good to know, thanks for sharing! How much xanthan gum did you put in?
Finely ground blanched almond flour has less nutty flavor than “natural”, otherwise they are pretty similar. The one I use is linked on the recipe card.
Morgan
I would love to know how much xanthan gum you used. We’re going to try Keto/paleo pizza for the first time, but my husband isn’t crazy about super thin, crispy pizza crust.
Susan
I am looking forward to trying this. Can it be made in advance and stored in the refrigerator or will it get too hard to work with?
Maya | Wholesome Yum
Hi Susan, Yes, you should be able to do that. If it gets too firm to work with, you might need to let it sit at room temperature for a bit.
Melissa
Can I use almond meal instead of flour? Or will I need to change up the measurements?
Maya | Wholesome Yum
Hi Melissa, You can and the measurements will be the same, but in general I don’t recommend it because the texture will be worse and will taste more like almonds.
Nathan McKenzie
Would this be something I could cook look a pizza stone to get the crispy crust?
Maya | Wholesome Yum
Hi Nathan, Yes, definitely! You’d still need parchment paper, though.
Faith
I overbaked mine by a couple minutes but it was still good. I have had several paleo pizza crust fails and this one was quick and easy!
Maya | Wholesome Yum
I am so happy you liked it, Faith!
Rianna
I’m new to low-carb and have never made my own pizza crust until now. I tried your recipe tonight.
It was super quick and easy, and that’s coming from someone who is not a “cooker,” as I like to say. 🙂
I made two crusts, one with coconut oil and one with butter. I will say that my husband and I found that we are definitely “sensitive to the flavor of coconut oil.” We plan to make this crust again with the minor adjustment of rolling it even thinner than we did tonight. Thank you so much!
Maya | Wholesome Yum
I am happy you liked the pizza crust, Rianna! Please come back again!
Marni
This pizza crust turned out great! Super easy, and both me and my 7-year enjoyed it. Thanks!
Maya | Wholesome Yum
I am so happy you and your 7 year old liked the pizza crust! Please come back soon!
Felicia Afifi
I made this crust for dinner tonight because I love pizza and I too have been avoiding it since going keto. I loved the fact that it did not have a ton of cheese to make the dough. What I did not like though is that it was more like a cracker than pizza crust. I was wondering if there was a way to make it more like actual dough? Or is it impossible since it is a non gluten and wheat free food? I am willing to experiment but I am not sure where to start.
Maya | Wholesome Yum
Hi Felicia, It’s definitely a more crispy thin crust than a doughy one. If you want to experiment but don’t require it to be paleo, you can try adding some xanthan gum, which can help change the texture a bit.
Donna
Do you know what 2 cups of almond flour is in grams or ounces? We don’t have cups in the UK.
Maya | Wholesome Yum
Hi Donna, 1/4 cup is 28 grams, so 2 cups would be 224 grams.
Brenda Liz
I did the crust and put it on the freezer without toppings. How can I bake it now? Thanks
Maya | Wholesome Yum
Hi Brenda, Did you pre-bake the crust before freezing? If so, you can just add the toppings onto the frozen crust and place it in the oven (on a pizza stone if you have one) until hot. If you didn’t bake it, you’ll need to bake it first, then add toppings and return to the oven.
Madiha Lee Abdullah
Hi, Can I replace coconut oil with olive oil instead?
Maya | Wholesome Yum
Hi Madiha, Possibly, but I haven’t tried. It might result in a slightly different consistency. Butter is a safer bet if you can tolerate dairy.
Ruth E Minor
Can’t wait to make it! Tired of scraping off the top and leaving the crust. It looks wonderful.
Maya | Wholesome Yum
I hope you like it, Ruth! Have a great day!
J
Can I use another flour than almond? Nut issues.
Maya | Wholesome Yum
For this recipe it’s challenging to substitute, but you can try my fathead pizza crust recipe with coconut flour, if coconut is ok for you.
Natalie
Wow! This crust was amazing! And very easy to whip up- I just threw everything in the food processor and it was ready in minutes! The coconut oil gave it a perfect sweetness. Thank you for the recipe, I will be using it a lot!
Maya | Wholesome Yum
I am so happy you liked it, Natalie! Have a great day!
Ifeoma
I finally tried it. I personally loved it but one of my children did because of the obvious nutty flavour. It’s pure genius if you ask me- simplicity with great results.
Maya | Wholesome Yum
That’s great, thank you so much Ifeoma!
Jess
Could i add Italian Seasoning to this to make the crust have more flavor? Has anyone tried adding a seasoning to it? THanks!
Maya | Wholesome Yum
You can definitely add some Italian seasoning to this, Jess! I hope you like it!
Angi Marek
where is the recipe?
Maya | Wholesome Yum
Hi Angi! The recipe is above! I hope you like it!
Yvette
This was so simple and quick! And the texture and flavor was delicious! I made both almond flour and coconut flour and personally like the coconut flour recipe best. But both are easy and tasty. Thank you for this reside from someone who loves pizza!
Maya | Wholesome Yum
I am so happy to hear that, Yvette! Thanks for stopping by!
Wendy
How much coconut flour did you substitute for the almond flour? I know coconut flour absorbs a lot more liquid…
Yvette
Can the dough be made and then kept in freezer? If so, how long will it keep?
Maya | Wholesome Yum
Hi Yvette, I’ve never tried freezing the raw dough. I’m not sure if that would work or not, but let me know if you try it. Otherwise, what I recommend instead and what I usually do is bake the crust and then freeze it without toppings. That way you’ll have it ready to go.
Kathleen Herman
With the almond flour, is there considerably more fat to this recipe to be concerned with? Thanks
Maya | Wholesome Yum
Hi Kathleen, I don’t think fat is something to be concerned with, and multiple studies have shown that eating low carb has far more benefits than eating low fat. The nutrition info is on the recipe card if you need it. I hope you’ll give the pizza a try!
Judy
Was a bit sticky dough so added some coconut flour . Good taste!
Maya | Wholesome Yum
Thank you, Judy! I’m glad you liked the taste. I haven’t had the dough be too sticky but it can be if your kitchen is warm. Chilling the dough can help too, if you want to try that another time.
Esther Erlich
Was really good. My son not on keto or low carb thought it was really good, and he liked the fact he only had one piece and was full! Thank you, Maya.
Maya | Wholesome Yum
Thank you, Esther! It’s the best feeling when even those not following low carb or keto like the recipes.
Sumayya Dawjee
Hi, can I put the sauce and toppings etc, and bake it later? Or will that soften the sauce? Thanks!
Maya | Wholesome Yum
No, I wouldn’t recommend it. The sauce will soak into the crust if you let it sit, so put the toppings on right before instead. But, you can make the crust itself ahead of time.
sumayya dawjee
Thanks so much! This was delicious!! And I did mean soften the base , not sauce , but you got that !
Maya | Wholesome Yum
Great, I am so happy you liked it, Sumayya!
Eve ChaSe
I didn’t see what the serving size is listed in your nutritional chart. Is this a “standard” size? Is it the whole pizza or just a piece?
Thanks!
Maya | Wholesome Yum
Hi Eve! There are 8 servings in the crust. I hope you like it!
Jon
41 yr old man that has never cooked and I crushed this recipe first time out and it was awesome! I did add Parmesan to the crust, used Alfredo instead of marinara and sautéed chicken with spinach for toppings.
Maya | Wholesome Yum
Great job, Jon! I am so glad you liked it!
Carmala Wiseman
How many pieces is in a serving
Maya | Wholesome Yum
Hi Carmala! There are 8 servings in each crust so one serving would be 1/8 of the pie. Thank you!
Cathy
Hey, what is the total sodium in this recipe?
Maya | Wholesome Yum
Hi Cathy, Unfortunately the only nutrition info I have is on the recipe card. If you need other information, I recommend entering the ingredients you are using into an online calculator. I hope you’ll try the recipe!
Jaime Kessinger
Is it 3 net carbs per pizza or slice?
Maya | Wholesome Yum
Hi Jaime, The nutrition info is per serving, which is a slice. The carbs come from the almond flour. You can have a couple of servings if you want to.
Sherry M.
This was really good! The whole family, including our adult daughter who’s not eating low-carb, loved it. I used butter, not coconut oil. Next time will add spices to the mix also. Can’t wait to make it again! 5 stars.
Maya | Wholesome Yum
Thank you, Sherry!
Don
The “dough” was all crumbly and could not be shaped. Does it need some water or other liquid?
Maya | Wholesome Yum
Hi Don, Sorry you had issues with the dough. It’s normal for it to be somewhat crumbly but should be able to be pressed together. Did you measure the coconut oil solid before melting? It has slightly more volume when melted, so if measuring when melted, it wouldn’t be enough. Otherwise the variance might be the size of your eggs – I used large eggs. You can try adding just a tiny bit more coconut oil if it feels too dry, but too much would make it oily and not hold together.
Tracy Penn
Tried this tonight. It was REALLY GOOD! I added oregano and basil to the mix. My daughter, who is not on a low carb diet, really liked it!
Maya | Wholesome Yum
Thank you, Tracy!
Jeanette
No too bad! I ended up making mine with almond meal instead of almond flour. The flavor reminds me of whole wheat crust. I’m also dairy-free (not by choice) and this tasted really good with my Go-Veggie cheese and real pepperonis!
Maya | Wholesome Yum
Thank you, Jeanette!
Kell McKenzie
Have recently started down the LCHF path and the family wanted pizza last night. Made them spelt crusts and halved this recipe for mine. Worked perfectly. Light, crispy, and tasty! Thanks for a great recipe.
Maya | Wholesome Yum
Thank you, Kell!
Mika
I tried this recipe and while the taste was great, I found the crust to be crumbly. Any suggestions on how to make it crispier? Followed the recipe exactly.
Maya | Wholesome Yum
Hi Mika, I’m glad you liked the taste, but sorry you had issues with a crumbly crust. I haven’t experienced that before. Were your eggs large sized? Smaller eggs would not be enough. Also, make sure to use finely ground blanched almond flour (not almond meal or “raw” almond flour).
Linette Arnold
I had the same issue with a crumbly dough. Added a little bit of water to hold it together. Would an extra egg white or whole egg help? I used ground blanched almond flour. Maybe a spin in the food processor might help. An extra glass of water (always a good thing) was needed at it was pretty dry.
Lynda Watters
This was really easy to make and we all enjoyed having a pizza that was healthy and delicious.
Maya | Wholesome Yum
Thank you, Lynda!
Nestor
How did you calculate the nutritional facts when 2 cups of almond flour is 1440 calories. I feel like there is a mistake. Am I missing something here?
Maya | Wholesome Yum
2 cups of almond flour is 1280 calories. The nutrition info is divided among 8 servings.
Maria Marker
As mentioned earlier, the coconut oil just overwhelms the flavor of this crust. I definitely would use the butter instead or make sure that your oil does not have a strong aroma and flavor. I could not even eat it. I will try butter next time or find another recipe.
Maya | Wholesome Yum
Thank you for the feedback, Maria. I hope you’ll like it better with butter.
Debra
Hi, can you cut this recipe in half? If so, do you just literally cut the ingredients in half to get a four-piece pizza? Eight pieces (if I could get that much out of it) is too many for one and right now, not trusting myself to freeze just the dough. If you do freeze the dough, how do you defrost it and cook again? I’m not a cook at all. Until diabetes, I used frozen dinners!
Maya | Wholesome Yum
Hi Debra, Yes, you can. Otherwise the recipe would be the same. Baking time would probably be close to the same as long as the thickness is the same, but you could check it slightly earlier to be on the safe side. You can freeze the crust as well, just be gentle with it because it cracks a little more easily than wheat crust.
Debra
But what do you do, how do you cook it, once it is frozen – i.e. how do you defrost and cook it again? I really don’t cook and I need to understand the most elemental basics.
Maya | Wholesome Yum
Hi Debra, You can just put the toppings on the frozen crust and place in the oven. It will just take a little longer to warm through.
Tony G.
I tried this recipe for the first time last night. But instead of a regular flat pizza I made a chicago-style deep dish. Baked the crust in a springform pan according to the directions, then filled it and baked for 30 minutes. The crust held up perfectly.
We’re going to try adding some graham-cracker seasonings and using it for Christmas Cheesecake next!
Maya | Wholesome Yum
Thank you, Tony! Let me know how it goes with the Christmas cheesecake!
Sarah
Just made this with a few swaps (sunflower meal and olive oil) and it’s gorgeous. Topped it with artichokes and kalamata olives. Super satisfying.
Maya | Wholesome Yum
Thank you, Sarah! Those toppings sound amazing!
Kaleigh F
Thank you so much for this recipe. It is the only paleo friendly pizza crust we’ve ever liked. AND we’ve tried them all. So delicious and super easy! Thanks again.
Maya | Wholesome Yum
Thank you, Kaleigh! I’m glad you liked it!
Donna
Hi Maya, Which pizza crust do you prefer? This one or the fathead? Thanks, Donna.
Maya | Wholesome Yum
Hi Donna, The fathead crust is more similar to a real pizza crust so that one’s pretty popular. I like both.
Tracy
Maya~
I can’t wait to try this recipe! Would you mind posting the link to your flatbread recipe as well? Thank you!
Maya | Wholesome Yum
Thank you, Tracy! Sorry if I missed it, which flatbread are you asking about? I don’t think I have one on the site yet.
Ellie Dao
Hello,
We tried making this twice but we still ended up with a cookie-like textured crust. It was like eating a cookie. Not too sure what went wrong. We followed the recipe as is.
Please help! Really need to find an easy recipe and this was one of the simplest out there.
Maya | Wholesome Yum
Hi Ellie, this recipe may just not be for your taste. Have you tried the fathead crust yet? A lot of people really like that one. I have that recipe here: https://www.wholesomeyum.com/recipes/fathead-pizza-crust-low-carb-keto-gluten-free-nut-free/
Suny
I tried so many Paleo pizza dough but the only one so far is fat head then today I decided to whip this one up and it was so easy peasy to roll out and turned out great! The only thing that I shouldn’t have done is put it under the broiler as it darkened the edges quickly. I’ll just bake the top next time.
Thank you for this recipe!
Maya | Wholesome Yum
Thank you!
Denis Etonach
I wanted to love this so much, because I love pizza and am removing refined carbs. I couldn’t eat it after one piece. Even though I made it as thin as possible, the sweetness and nut taste was nasty and overwhelmed everything else.
Thanks for the efforts, though! I might try just a whole-grain tortilla to minimize grains.
Maya | Wholesome Yum
Hi Denis, Sorry that it wasn’t for you. Did you add the salt? It shouldn’t taste sweet. You might like this fathead pizza crust better.
Joy
I made this Saturday, cut in half and used the other half the next day. Pizza two days in a row! It’s just me, so, who cares, right? lol. I added a half tsp. of Italian seasoning to my dough. I’ve started a little old very amateur blog of my own (mainly just for me to help me as I try to pick up the pieces after my son’s death). I hope it’s okay that I added your link to this recipe on my blog. My crust didn’t turn out as pretty as yours, but, hey, there’s next time. Thanks!
Maya | Wholesome Yum
Thank you, Joy! I’m glad you enjoyed the pizza. I love adding Italian seasoning to it, too. Good luck with your blog and of course feel free to link to my recipes anytime.
Barbara
Since it is just me eating it I am going to try rolling out two 6 inch crusts and freezing one for next time. That will give me 2 meals of 2 slices, then the same with the frozen one. Thanks for the great recipe.
Maya | Wholesome Yum
That’s a great idea, Barbara! Make sure you adjust the baking time since they will bake faster when they’re smaller.
Togo Toons
Sadly for me this recipe was a sloppy gloppy train wreck. I ended up throwing it in the trash before even making it to the oven and I substituted nothing. Wasted two eggs and 2 cups of almond flour. Very disappointed in this one.
Maya | Wholesome Yum
Sorry that you felt you had to throw it away. How did you know it was disappointing if you didn’t bake it? I hope you’d consider giving it another chance, I’ve gotten positive feedback on it so far!
Jen
Have to say I was quite confused with the nutritional information on this one – I think it gave the impression of the whole crust being only 3g in carbs etc. Glad I researched it on my own before attempting this one! Sadly too many carbs for my current keto requirements.
Maya | Wholesome Yum
Hi Jen, The serving size is one slice, the size of 1/8 of the pizza crust. That’s what the nutrition info is for. It’s 3g net carbs per slice so can work for keto, or you could try fathead pizza crust which is 2g net carbs per slice.
Heidi
1/8 of what size pizza crust? Since this lets you choose how much crust to make, 1/8 of the crust can change. Thanks!
Maya | Wholesome Yum
Hi Heidi, The crust is usually about 12″ diameter, depending on how thin you roll it out.
Ayla Dinney
My co-worker raves about this recipe. I am about to make it for the first time. She did suggest adding some Italian spices to give it a more pizza like flavour (she found it a little sweet because of the rice flour) and she also use avocado oil instead (again just a flavour thing).
I an wondering if this is okay to freeze before baking or best to bake first then freeze.
Thank you!
Maya | Wholesome Yum
Thank you, Ayla! I do like adding Italian spices to mine, too. I usually bake the crust first and then freeze (just add the toppings later when you’re about to eat it, and place in the oven). It might also work the other way around, but haven’t tried it.
Charity Warner
Would this work for stuffed crust? I’m dying for stuffed crust pizza.
Maya | Wholesome Yum
Hi Charity, This recipe would be hard to use for stuffed crust since the dough doesn’t bend well. I’d recommend this fathead pizza crust instead if you want stuffed crust.
Samantha Myers
This was amazing! I have been struggling with the cauliflower pizza texture and this was so simple and easy!
Maya | Wholesome Yum
Thank you, Samantha! I’m glad you liked it!
Breanne
Just made this for the first time and how simple and delicious. I’ve tried many low carb pizza crusts and they’re usually very complicated with lots of ingredients and this was insanely simple. I jazzed it up with a good bit of garlic powder and Italian seasoning. Pizza came out perfectly! Nice and sturdy to pick up! The dough is sticky but all you have to do is put some coconut oil on your hands and push the dough into the pan, I didn’t use a pin. Also I used refined coconut oil so there was literally no coconut taste. I have that on hand specifically for my savory recipes. Definitely a great staple recipe!
Maya | Wholesome Yum
Thank you, Breanne! Great idea on the coconut oil.
Chrissy
I must have followed the directions wrong or something, because this crust was so crumbly I couldn’t even form a ball or roll out into anything. I finally pressed it into a circle shape and got it in the oven, but it crumbled even more upon trying to top it. I got so hungry and frustrated I threw it in the garbage… what a waste! I’m glad others figured it out. I just must be inept.
Maya | Wholesome Yum
Hi Chrissy, Sorry it didn’t work for you. I’ve never had that happen before. Did you use the same ingredients and double check the amounts? Also, did you measure the coconut oil amount prior to melting? I’d be happy to help you troubleshoot but it’s hard to tell what went wrong just from what you told me.
Azita Yashar
I would not recommend using coconut oil for this recipe. I made this dough last night looking forward to a delicious pizza. The combination of coconut flavor and Pizza seasoning wasn’t good.
Maya | Wholesome Yum
Hi Azita, As indicated on the recipe card, you can use butter instead if you’d like. To me the coconut is not noticeable but I recommend using butter instead if you’re sensitive to it.
Debbie
Try using refined coconut oil, it has no coconut flavor!
Maya | Wholesome Yum
Great tip, thanks Debbie!
Karen
I want to try a recipe for a vegetarian stromboli using this dough. After rolling out the dough and topping with the fillings, it needs to be rolled up. Will this dough work well for this and bake okay too?
Maya | Wholesome Yum
Hi Karen, Unfortunately this dough won’t hold up well enough to be rolled up. A fathead dough like the one in this pizza crust will work better.
Julie
Thank you! This is gonna be a staple in my house. I just made this and love it! I added garlic salt, chopped spinach, & Italian seasoning. I don’t have a rolling pin (gonna get one now), so I probably could have made it thinner for a more crispy crust. But it’s still really tasty and edges were still crispy.
Maya | Wholesome Yum
Thank you, Julie! Those additions sound yummy. It does get crispier, the thinner you roll it out.
Amanda
Is the nutritional value thing for one serving? And how many servings does one recipe make?
Maya | Wholesome Yum
Hi Amanda, Yes, the nutrition info is for one slice of the crust. The recipe makes 8 slices.
Rosemary Pfeiffer
I also had issues with the coconut flavor too strong when I used it in baking. I found out why. I used unrefined oil, which has the stronger taste. I bought a refined one to use, because I heard from many that it was very, very mild and some said they didn’t taste it at all. Might help you, too. I just haven’t used it yet. Waiting for it to be cooler out, lol!
Maya | Wholesome Yum
Thank you, Rosemary! It sounds like some people are sensitive to coconut oil flavor in baked goods and others are not. To me even the unrefined version is not too noticeable, but everyone is different.
For many recipes, definitely including this one, you can substitute butter (I prefer grass-fed) for the coconut oil to avoid that problem. This pizza crust works great with butter!
Like you, I’ve heard the same thing about refined coconut oil being much more mild. I haven’t tried this recipe with that version but it should work fine. Just keep in mind that it’s a more processed product and does take away some of the benefits of coconut oil.
Maria B
I’m about to try this and I just wanted to say I’m really impressed with how you answered every comment and question! I always learn so much more by reading though the comments and replies, so thank you!
Maya | Wholesome Yum
You’re very welcome, Maria! I’m glad the comments were helpful and hope you enjoy the pizza.
Vinetha
Hello, thank you for this absolutely easy and blood sugar friendly recipe! I’ve made it so many times in one week, the family is totally in love with pizza with this crust. Thank you!
Maya | Wholesome Yum
Thank you, Vinetha! That’s awesome that your whole family loves it!
Genia
Could you add spices and chia seeds?
Maya | Wholesome Yum
Hi Genia, Absolutely! I often add Italian seasoning, but you could add any spices you like. I haven’t tried chia seeds but think that shouldn’t be an issue either, as long as it’s not too much to change the consistency of the dough.
Dawn Goodnough
Hi, I have made many different types of pizza crusts. Everything from cauliflower to the more eggy variety and I have to say that this is my FAVORITE! Now, in answer to the dough stickiness, I put parchment paper on the bottom with my pizza already on the pan and topped it with wax paper to roll it. It worked great! Also, how many people does the pizza serve?
Maya | Wholesome Yum
Thank you so much, Dawn! This is a favorite at our house, too.
As for the number of people, it depends on various factors like toppings, what else you’re having, etc. The recipe makes approximately a 12″ thin crust. The nutrition info is for one slice (assuming 8 slices total), but people would probably have more than one. It’s very filling though, so for me 2 slices is usually enough even on their own.
Don
I divide the dough and made four super thin crusts that are five to six inches in circumference. I bake for five, take out of oven and add toppings, and bake another five minutes. Some toppings may need to be precooked or saute since the bake time for toppings is so short. Making four mini crusts allows me to eat one and freeze three.
I also use whole almond flour and ghee instead of coconut.
Thanks so much for this fantastic pizza recipe!
Maya | Wholesome Yum
Thank you, Don! Freezing them is a great idea, just like frozen pizzas from the grocery store but better!
Kaleb walker
Omg, so good. Easy to make, and not messy at all. Topped mine with marinara, cold cured chorizo, and almond yogurt with basil, garlic, and cumin. May bake it longer next time. Was more of a biscuit/cookie texture. But unbelievable. Yum
Maya | Wholesome Yum
Thank you so much, Kaleb! Like you said, the texture does differ a little from a traditional chewy pizza crust. For a chewier pizza crust, I also have this pizza crust recipe you could try.
Judi Baskett
You’re right! I forgot about the NET carbs, which makes it work great for Wheat Belly diet. I made this last night for the first time and it turned out great. You’re right, after 2 slices (and I was hungry) I was full and very satisfied. I just started this new way of eating on Easter Sunday (5 days ago) so it’s all new to me, but this will be a “go to” recipe, I’m sure. Next time I make this I will divide the dough in half and make 2 smaller crusts and make them very thin. I will also shape the edge after rolling it out so the very thin parts don’t get over-done. By the way, my dog loves this crust too, and it’s healthy for him. Thanks for your great recipes!
Judi Baskett
Hi Maya, So there are 48 carbs in a whole 8 slice pizza, just in the crust? Guess I’ll have to limit myself a LOT, since on Wheat Belly diet 15 carbs a meal is all you can have.
Maya | Wholesome Yum
Hi Judi, One slice of the crust has 3g net carbs (it’s 6g total carbs, but most people can count net carbs), so I don’t find needing to limit yourself with it much, even on a low carb diet (or variations of it like Wheat Belly). This crust is also very filling, so that helps, too. I can’t imagine being able to eat anywhere near a whole pizza, even if you are extremely hungry.
Missy @One Confident Mama
Finally a pizza crust that is healthy and tastes good (and not a cauliflower crust!)!!! This was a hit in my house – I made a double batch since I used a cookie sheet instead of a pizza pan. I did have to add a bit more almond flour because I used jumbo eggs instead of large. Great recipe!!!
Maya | Wholesome Yum
Thank you, Missy! Great idea to make a larger batch on a sheet pan, too.
Val
This is the absolute best low carb pizza crust I have made…and boy have I made A LOT! It was such an easy recipe. I used ghee and added some herbs as some suggested. My husband said it’s a keeper. Thank you so much for sharing! We can now enjoy pizza with less guilt 🙂
Maya | Wholesome Yum
Thank you, Val – that means a lot!
Jim
I’m going to have to try this! I like simple recipes with minimal ingredients. AND I love pizza but regular pizza dough makes me feel like garbage. Thanks for sharing. Going to try it this weekend!
Maya | Wholesome Yum
Hi Jim, I totally agree! Enjoy the pizza!
Dorothy Mauro
Trina, that sounds amazing!!! I’ll try that next with some fresh arugula!!! Best wishes.
Dorothy Mauro
Sum-ma-na beech…. say that like an Italian from the Bronx… who the hect tells a fat Italian girl from NY to stop eating so many carbs? I wanna bust my doctor’s head open… butta-gonna listen, don’t want to, have to, 🙁
Then I come across this keto diet and battabang, I get to eat mozzarella, now I’m a happy fat Italian girl again! So, Maya, I gonna make yous pizza, and I give you feedback. It’s Friday, my pops always got pizza Friday night. Wish-a-me luck!!!
Maya | Wholesome Yum
Good luck, Dorothy! I’m glad this recipe is helping you stick to your new way of eating.
Trina Sands
Thank you, thank you, thank you for this recipe! It’s so simple and easy to make! I have tried to make pizza crust out of cauliflower and found other recipes that call for this I don’t normally have on hand! My pizza looks awesome! I added garlic, basil and oregano to the crust and topped with bbq sauce, chicken mix (shredded chicken, onions, garlic, cooked in bbq sauce) and bell peppers, baked and added sliced tomatoes and banana peppers before eating. YUM! ❤❤ my favorite pizza crust recipe by far!
Maya | Wholesome Yum
You’re very welcome, Trina! Those seasonings and toppings sound like an amazing combination.
Michael
Howdy there Maya! I made this last week and it was absolutely scrumptious! Thanks for this recipe! I will be making it again this week.
Maya | Wholesome Yum
Thank you, Michael! I’ve been making it almost every week, too. 🙂
Lisa
Any options for a flour substitute? I have a severe nut allergy.
Maya | Wholesome Yum
Hi Lisa, Sunflower seed flour or golden flax seed meal would probably also work (use the same amount instead of almond flour). But, you’ll be able to taste those flavors in the finished crust, so only use a flour that you really like the taste of.
Glenna
Made this tonight with low carb alfredo sauce, chicken, bacon and mushrooms. My first try at this type crust!
Maya | Wholesome Yum
Thank you, Glenna! I love those toppings.
Raina Boschee
I have a question about the carbs. Are you basing your carbs count off the whole pizza or one slice? Everything I have researched says almond flour has 6g carbs per half cup. But I am new to this 🙂
Maya | Wholesome Yum
Hi Raina, Almond flour does have 6g net carbs per 1/2 cup (total carbs minus fiber). The nutrition info for the pizza is per serving (per slice), not the entire pizza.
DJ
If you want the health benefits of coconut oil but don’t like the taste you can buy a coconut cooking oil that is flavorless. Carrington Farms makes one that I found at Sprouts. It comes in liquid form.
Maya | Wholesome Yum
Yes, liquid coconut oil should work! But, one thing to keep in mind is that it’s more processed and may have fewer benefits. The kind that is liquid at room temperature (also known as MCT oil) has lauric acid removed, which is a significant beneficial component in coconut oil (source).
Daniel
Looks delish!!! Does it need the sea salt added? I’m trying to reduce sodium and was wondering if I could just use some herbs in substitution.
Maya | Wholesome Yum
Thank you! To me the sea salt adds flavor but it’s not absolutely required. (It’s only for taste, but not texture or other aspects of the recipe.) If you want to keep the same flavor, you could also use potassium chloride as a substitute to avoid sodium. And, I do love adding herbs to this crust, especially Italian seasoning.
Ada
I made this today, and it was perfect! Thank you!
Maya | Wholesome Yum
Thank you, Ada!
Sharon Campbell
I can’t afford almond flour but I did make almond meal. My blender won’t make it fine like flour. Will it ruin the recipe? I just copied them by hand , all of them! Thanks, sure hope I can make them.
Maya | Wholesome Yum
Hi Sharon, The texture will be a little different but you can still make this pizza crust with almond meal. I do prefer it with almond flour, but I’d still rather make it with almond meal than not at all. 😉
Kelly
I would try looking for a garlic flavored oil. Grape seed oil is also very healthy compared to coconut oil.
Maya | Wholesome Yum
Hi Kelly,
Adding garlic to the pizza crust sounds delicious! I would opt for either garlic powder or crushed garlic.
However, I wouldn’t advocate grape seed oil as healthier than coconut oil (or healthy at all). Grape seed oil is usually highly processed and extracted using a chemical called hexane. Most of the beneficial components found in grape seeds are not actually found in the oil (source). In addition, it’s primarily made up of omega-6 fatty acids, which have been linked to disease when we consume too much of them (sources here and here). Since this recipe already contains almond flour, and almonds are high in omega 6’s, I wouldn’t use an oil that is also high in these.
On the other hand, benefits of coconut oil include fighting infection, reducing appetite, and improving blood cholesterol levels, among others (sources here, here, and here). The link between saturated fat and heart disease was disproven as well (source). So, don’t be afraid to use coconut in the recipe. 🙂
Cheryl
May sound silly, but I don’t see the serving size. Is it the whole pizza?
Maya | Wholesome Yum
Hi Cheryl, The serving size is one slice, which is 1/8 of the pizza.
Jeana Brown
This was great! I used ghee in place of coconut oil and garlic salt in place of salt. I also added some Italian seasoning. It was yummy!!!
Maya | Wholesome Yum
Thank you, Jeana! I’ve made it with those swaps too and agree it’s great that way.
Julie
Do you recommend freezing the crust before it’s cooked?
Maya | Wholesome Yum
Good question! No, there is no need to freeze it unless you want to just have one in the freezer ready to go. Otherwise, you can just add the toppings immediately after making the crust and return to the oven right away.
Priscilla Gonzalez
If you cook the crust but aren’t going to cook w/toppings for about 1 hour, can you just refrigerate it after it cools?
Maya | Wholesome Yum
Hi Priscilla,
Yes, you can refrigerate it, but for that amount of time you could leave it on the counter as well. Before adding the toppings, it’s about as stable at room temperature as any other baked goods (breads, cookies, whatever), so should be fine sitting on the counter for an hour (or more) until you are ready to add toppings.
I wouldn’t recommend adding toppings ahead of time (especially the sauce), because the crust won’t stay crispy if it sits with the sauce on it for a long time. I make the crust itself ahead all the time, though. 🙂
Danielle
Maya… Finding your blog has made my day! My hubby is newly diabetic, and so we are trying to change our eating lifestyle. But I have been a professional baker for 17 years, and a life without bread and dessert… thank you for your recipes! I am so excited to try them all!
Maya | Wholesome Yum
Thank you so much, Danielle! I’m so glad the recipes are helpful for you. That means so much coming from anyone, but even more so from a professional baker!
Deb
Maya, I found your 4 ingredient pizza crust recipe. You don’t say how much oil or butter to use. My grandson was just diagnosed, and needs to be gluten-free. And he loves pizza!!! If you could let me know the amount I’d be very grateful. Thanks.
Maya | Wholesome Yum
Hi Deb, The amount is listed on the recipe card – 2 tablespoons of coconut oil or butter. Hope this helps!
Jenn
Excited to try this. 🙂 Thanks!
Susan
Better yet, try avocado oil! I have not tried the recipe yet, but I love the coconut flavor. I’m excited to make this, the tortillas, and the bread! Thanks a lot for all the great tips! ❤
Maya | Wholesome Yum
Hi Susan, You’re welcome and I’m so glad you’re looking forward to trying the recipes. I love avocado oil and use it all the time, but for this recipe I recommend either coconut oil or butter (oils that are liquid at room temperature act differently). If you do try avocado oil I’d be curious to hear how it goes.
Elizabeth
How are oils at room temp different? I used olive oil and it was super dry, is that the differ?
Maya | Wholesome Yum
It might be. I haven’t tested it with every type of oil, only know that oils that are solid at room temp will not interact the same way as oils that are liquid at room temp. For this recipe you need either coconut oil or butter.
Jordan Sanabria
This recipe is 3g carbs for the whole crust, right?
Maya | Wholesome Yum
Hi Jordan, The nutrition facts are per serving (1/8 of the pizza crust).
Claudia
Well, I live in the UK and did not know we had de-fatted almond flour. I only buy ground almonds, put them in my blender and make flour myself, as almond flour is so hard to find and so much over here. I love your way of printing – being able to choose the quantity is very helpful!
Penny Fisher
Where you use “almond flour” in your recipes do you really mean almond flour, which has hardly any fat in it? Or do you mean ground almonds / almond meal ? I find the terminology in American recipes confusing as it means different things in the UK. It would be a waste of ingredients if you use the wrong one as they are quite different! I wish American food blogs would be more specific as they are now read world wide.
Maya | Wholesome Yum
Hi Penny,
In the US, both almond meal and almond flour are made out of ground almonds. Neither is low fat, but they are very different. Almond flour is blanched and finely milled, providing a smooth texture, whereas almond meal includes the skins and is more coarse. They will yield different results. Almond flour works much better in baked goods that need a finer crumb, but either one works fine for something like breading.
I looked up what almond flour means in the UK, and just found out that some UK almond flours are de-fatted using a cold pressing process. Otherwise, they should be similar to US almond flour, but not almond meal. None of my recipes use the de-fatted version. But if you’re wondering, it should work fine for this particular pizza crust recipe. It may be a little more dry due to the reduced fat, but for a crust this isn’t a big issue.
The recipe card in each of my recipes does include links to the specific ingredients used, so if you’re interested you can purchase the exact product online. For almond flour, I like this one and this one. Hope this helps!
Guillaume
Bit late to the party, but I’m currently using “almond flour” from a German supplier (I’m in France) and it is very finely ground and pretty low fat (15% fat, 50% protein / cold pressed).
I typically have to use 20% less (by volume) compared to standard ground almonds otherwise it ends up way too dry/heavy.
Anyway once you know that you have to adjust, not an issue.
Tiffany
Can you use gluten free flour in place of almond flour? I couldn’t find almond flour.
Maya | Wholesome Yum
Gluten-free flours vary widely in the ingredients they contain, so it really depends on what’s in it. In general, the recipe is designed for almond flour, so using a different flour would likely have different results. I would recommend trying almond flour if you can. If your local grocery stores don’t carry it, you can buy it online here with free shipping.
palatespleatsandplots
I looove this pizza crust! I mentioned it on my blog because it’s heavenly!
Thanks for the recipe.
Linda Robison
Thanks for the recipe. I liked it but am not crazy about the “eggy” taste that this and most other low carb breads/pizza doughs tend to have. Can I use just whites? Or can I reduce the amount of eggs?
Maya | Wholesome Yum
I haven’t detected an eggy taste, but using only egg whites should work fine. If you’re using egg whites from a carton, it will be approximately 1/4 cup egg whites to replace an egg.
Heather
Have you tried farm fresh eggs? This makes a world of difference in that “egg smell and taste” something about not being pasteurized I would guess. Anytime I try store eggs (even pasture raised organic) if they are pasteurized, they have the taste and smell.
Camila Honda
Hello, Do you think I can sub the almond flour with coconut flour?
Maya | Wholesome Yum
Unfortunately this recipe wouldn’t work as-is with coconut flour, because it absorbs so much moisture. Almond and coconut flour are not generally interchangeable in recipes. You’d need to adjust ratios and I haven’t tested it. I do have a very popular recipe for 3-ingredient coconut flour tortillas that I would recommend.
Ed Madigan
Thanks for this recipe. I have been going low carb for about 3 months and am dying for a pizza!!
Kurt
Just put this in the oven.
However, when I made it, it did not dough up very well. It was SUPER sticky and stuck terribly to the parchment paper. I ended up putting thin rubber gloves on and sprayed my hands with non-stick cooking spray. Worked like a charm.
Make Keto, have pepperoni. I’ll let you know how it comes out!
Maya | Wholesome Yum
Hi Kurt, The dough does stick a bit, but will do so more if the it has the chance to warm up before rolling it out. If it’s hard to work with, you can refrigerate it for 30-60 minutes before rolling it out, which will make it less sticky. Enjoy your pizza.
Marcia carter
Can the crust be frozen after baking? My carb eaters like to have pizza a lot so I really want a crust that’s ready so I can make mine while we are waiting for delivery of theirs.
Maya | Wholesome Yum
Yes! I’ve frozen this before without a problem. After that it can be used the same way as any other frozen pizza crust. Just be careful handling it because it can crack more easily than a flour crust.
Lily
Do you freeze the crusts cooked or uncooked? I’m planning on making them in bulk and then popping them in the freezer for when needed. How long would these keep when frozen?
Maya | Wholesome Yum
Hi Lily, I usually freeze it after baking, but without toppings.
Sally
We have been Paleo for 3 weeks now and it’s been a bit of a struggle at times. But we know how great we feel and are already reaping the benefits! But we miss certain things – Pizza being one! Can’t wait to try those, and from what I’ve read, sounds like all are keepers.
tryinglowcarb
I tried this and was really disappointed. I’m wondering if I did something wrong. The first issue I had was the size. There was no way I could have rolled this out to where 8 small slices of pizza was even close to possible. The second issue I had was with the coconut oil. Perhaps I will try to sub it out with olive oil? The issue I had was that (and I have this often with coconut oil), is that while I understand it’s such a healthy oil to use, it overwhelms all of the other flavors. It tasted like I was eating a no-sugar coconut cookie with a savory topping. Did anyone else have this issue? Any suggestions?
Maya | Wholesome Yum
Thank you for asking! The crust needs to be rolled out quite thin to be the size of a pizza – only about 1/4″ thick. This gets it nice and crispy. If you prefer a thicker crust, you can double the recipe and bake for longer as needed.
Regarding the coconut oil, some brands have a stronger flavor than others. I use this one and don’t find the flavor to be overwhelming, but some people are more sensitive to it. You can definitely find a substitute. Olive oil might work okay, but I would recommend using grass-fed butter as a replacement for the coconut oil instead (its consistency is closer). Hope this helps!
rosemary pfeiffer
if you use “refined” coconut oil it doesn’t have that coconut taste..I learned this after I bought a big jar at Costco..lol. It didn’t say refined on the label..hope this helps.
Liz
You can try at Trader Joe’s the coconut oil with no aroma! Hope that helps!
Luci
Think I’ll try this an add oregano and thyme to it.
Maya | Wholesome Yum
That sounds delicious, Luci.
Norma
I made this pizza and it was YUMMY! Now i can have pizza without feeling so guilty. Thanks so much for this recipe! 🙂
Maya | Wholesome Yum
Thank you, Norma! I’m glad you enjoyed it!
Doris Date
What did you do for topping base, ie..the tomato base…just made one, me so excited too………x
Maya | Wholesome Yum
Hi Doris, I usually use a store bought organic marinara sauce without any sugar in the ingredients.