Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love My Keto Pizza Recipe
- Crust Ingredients & Substitutions
- How To Make Keto Pizza
- My Tips For Fathead Dough
- Low Carb Sauce Options
- Topping Ideas
- Nutrition Info
- Storage & Meal Prep
- More Fathead Dough Recipes
- Tools I Use For Keto Pizza Crust
- Keto Pizza (With Crispy, Chewy Crust) Recipe card
- Recipe Reviews
This keto pizza has been my most popular keto dinner here on Wholesome Yum since 2017 — and for good reason: My keto pizza crust recipe tastes almost identical to regular pizza! I try not to say that too often, especially if it’s not true, but I challenge you to not like this one. 😉
Over the years I’ve served it for my kids, my friends, my very-not-keto extended family… I even made it for my daughter’s birthday party instead of ordering pizza and it just disappeared. Everyone loves it. My secret is the fathead dough — and I’ll show you exactly how I make it.
Why You’ll Love My Keto Pizza Recipe
- My very best keto pizza crust — I have a long list of low carb pizza recipes on my website — including cauliflower pizza, pizza bowls, chicken crust pizza, and pizza casserole, among others — but this is my best one of them all. Try it and you’ll see!
- Chewy, sturdy crust with crispy edges – This is so hard to achieve with low carb baked goods without the gluten, but my keto pizza dough (based on this recipe) does it perfectly. Using melted cheese, of all things! You can even customize if you want it crunchy, chewy, or a little of both. I’m obsessed.
- Just 4 ingredients – No long lists. Just grab one of my go-to low carb flours, and a few common grocery store staples. Plus, you can decide if you want to use almond flour or coconut flour!
- Easy to make – This crust is so simple once you get the hang of working with the dough. I’ve probably made it 100 times, so I’ll share all my best tips!
- Keto friendly and gluten-free – Naturally my keto pizza is low in carbs… the crust has 2 grams of net carbs per serving, to be exact. Of course the sauce and toppings will also add some, but it’s still really easy to fit into your macros for a keto diet. And it’s gluten-free, too.
- Great for meal prep – Make the dough ahead. Freeze the crust. Freeze a whole pizza with toppings. I’ve done it every which way.
I love fathead dough so much that I dedicated a whole section to it in my Easy Keto Cookbook. The book has 100 easy keto recipes (with a photo for each, full macros, and tips), including this keto pizza recipe and several others using this amazing dough. There are so many ways to use it!
Crust Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto pizza crust recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Let’s talk pizza dough, because that’s why you’re really here, right? I’ll suggest sauces and toppings afterward, but it’s the crust we’re all concerned about! Here are the 4 ingredients you’ll need:
- Low Carb Flour – You can make my keto pizza crust with almond flour or coconut flour. Reading over 1000 reviews, I’ve found some people prefer one and some prefer the other (almond is my preference, but only slightly). The only difference is the amount; see my recipe card below. And after spending over a decade on low carb baking, I developed my own Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour, to ensure a consistent result every time. I highly recommend using one of these flours for this recipe. They have the finest consistency and the right moisture level, which is super important for the best texture — not only in low carb pizza but also in other keto baking recipes.
- Eggs – These help the keto pizza dough stay together. The coconut flour version needs an extra one because this flour absorbs more moisture and falls apart more easily.
- Mozzarella Cheese – Shredded mozzarella is the key component of my fathead dough. It has a neutral flavor and mimics the gluten in white flour to create a chewy texture. For best results, use low-moisture, part-skim mozzarella. I buy pre-shredded for convenience, but you can shred it yourself if you like. Avoid using fresh mozzarella (the snow white kind that comes as a ball), which 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 types.
- Cream Cheese – Helps to make your crust less dense. I use regular, but light cream cheese works fine.
Variations & Substitutions:
- Dairy-Free – Many readers have told me they had success using dairy-free shredded “cheese” and almond milk cream cheese. Keep in mind the carbs in these products are typically higher than real cheeses.
- Nut-Free – Make my coconut flour version (coconuts are a fruit or drupal, not a nut). If you can’t have that either, you can use lupin flour in the same amount as the almond flour.
- Egg-Free – Flax eggs work fine as an egg replacement, but the crust turns out less sturdy. One of my other egg substitutes might also work.
- Seasonings – I like my keto pizza crust plain, but you can add garlic powder and/or Italian seasoning. I find that no additional salt is needed, since the cheeses are already salty, but you can add a pinch if you prefer.
- 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, before mixing in the cheeses.
How To Make Keto Pizza
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Get everything ready. Preheat your oven. Line a baking sheet, pizza pan, or pizza peel with parchment paper. I highly recommend baking the keto pizza on a pizza stone, so that’s what the pizza peel is for.
- Mix the low carb flour and eggs. In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour, depending on which version you are making.
- Melt the 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.
- Roll out the crust. Spread the dough onto the lined pan or pizza peel to 1/4″ or 1/3″ thickness, using your hands or a rolling pin on top of a piece of parchment paper. (I recommend a rolling pin, as it’s easier.) Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
- Bake the keto pizza crust. If you’re using a pizza stone like I do, 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 your favorite toppings. Top the crust with sauce and toppings. Return your keto pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), until hot. If you want the cheese more browned, place it under the broiler briefly, but be careful not to burn the crust.
After baking, I just slide the parchment paper onto a cutting board to slice it. Enjoy!
My Tips For Fathead Dough
My keto pizza recipe is easy once you get familiar with fathead dough, but some people have trouble at first, so I’ve got tips! I have even more details in my Easy Keto Cookbook and also in my keto bagels post, but here are the key things you need to know:
- A food processor is not required, but it helps. It’s fine to mix the dough by hand and I did at first, but these days I always use a food processor. It makes the crust more airy and easier to mix. Use either a dough blade or S knife blade, and scrape down the sides as needed. Also, if it doesn’t want to mix together, positioning the cheese near the blade can help.
- A uniform dough is crucial. Make sure there are no streaks of cheese, or the texture will be off! If you are kneading with your hands, I find it helps to squeeze the dough between your fingers repeatedly.
- Reheat the dough slightly if it doesn’t incorporate. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Chill dough if it’s sticky. If your kitchen is warm or humid, the dough may be sticky when you first make it. I just chill it in the fridge for 20-30 minutes if needed to make it more manageable.
- Use oiled hands to reduce sticking. If you’re spreading the keto pizza crust by hand and the dough is still too sticky to work with after chilling, another trick I use is coating my hands lightly with oil. Works like a charm!
- Use a pizza stone if you can. I recommend one for all my keto pizza recipes, because it improves the texture of the crust. 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.
- Make the crust thicker to make it chewy or thinner for crispy. I like mine crispy (plus it’s less carbs and calories), so I make it thin. It will take longer to bake if it’s thicker.
- Watch the oven time. The baking time will vary depending on how thinly you roll (or spread) it out. It goes from perfect to burned fairly fast, so check on it.
- Don’t let it get too dark. The crust should be just slightly golden when you bake it the first time. If it’s already golden, the edges will burn after you add the toppings and bake again. I like my keto pizza crispy, so the pictures above show how golden mine got, but if you like it more chewy, you’ll want it even lighter in the initial baking step.
Low Carb Sauce Options
Store-bought sauces often have added sugar, so be careful! This brand is popular in my keto community, but you can also make one of my easy recipes yourself:
- Keto Pizza Sauce – Stir it together in just a few minutes, with common pantry ingredients. I don’t even need to cook it!
- Marinara Sauce – Similar to pizza sauce, but I cook this one and it’s more chunky.
- Alfredo Sauce – I’m a huge fan of white pizza, and white sauce is lower in carbs than tomato sauce.
- Sugar-Free BBQ Sauce – I make this for BBQ chicken pizza.
- Pesto Sauce – I use this when I want my low carb pizza to taste more like flatbread.
Topping Ideas
You can use almost any kind of meats or veggies on your keto pizza! Here are the main ones I have on rotation:
- Meats – Pepperoni (my go-to shown here), sausage, Canadian bacon, ground beef, or even shredded chicken are all great keto meats to use. Since the keto pizza only cooks with toppings for a short time, make sure your meats are pre-cooked.
- Veggies – Try sauteed mushrooms, bell peppers, onions, olives, spinach, or sliced tomatoes (or even sun-dried tomatoes). Check my list of keto vegetables list for more ideas.
- Cheese – I almost always use shredded mozzarella, but other keto cheeses may work well depending on your sauce.
I have more combinations for you in my cauliflower pizza post. Avoid pizza toppings that are higher in sugar, such as pineapple.
Nutrition Info
The nutrition facts for my keto pizza recipe vary a bit depending on which flour you use, so I made a chart to compare them:
Nutrition | Almond Flour Version | Coconut Flour Version |
---|---|---|
Calories | 144 | 117 |
Fat | 12g | 8g |
Total Carbs | 3g | 4g |
Net Carbs | 2g | 2g |
Protein | 8g | 7g |
For both versions, these numbers are per slice (1/8 of the low carb pizza crust), without toppings. I didn’t include those, because it depends what you add.
Calories in my keto pizza may be a little on the high side, but you’ll be surprised at how filling it is. A slice with a low carb salad or 2 slices on their own usually fill me up!
Storage & Meal Prep
One of the things I love about this low carb pizza recipe is its versatility to make ahead or store. Here are all the different ways I do it:
- Leftovers: Keep them in the fridge for up to 3-5 days.
- Make the dough ahead: Form it into a ball, cover tightly in plastic wrap, and keep in the fridge for up to a week. Roll out and bake when the time is right.
- Bake the crust ahead: Pre-bake the crust, wrap it and refrigerate (up to a week this way as well). Just add toppings and bake for 10-15 minutes when you’re ready.
- Freeze: This is what I do most often — and make a double or triple bath in my food processor when I do! You can freeze the ball of dough (and thaw before rolling), but I usually freeze the pre-baked crust. You can even freeze the entire keto pizza with sauce and toppings; just be sure you place it in the freezer immediately, so that the crust doesn’t get soggy. When you’re ready to bake, add toppings (if you didn’t add them before freezing), and bake for about 20 minutes at 350 degrees F. Don’t thaw first!
More Fathead Dough Recipes
I use fathead dough for so many baked goods beyond pizza! Sometimes I make slight changes, but the base stays the same. Try it in some of my other keto recipes:
Tools I Use For Keto Pizza Crust
- Food Processor – This makes my fathead dough so much faster and easier! And I avoid the mess of kneading by hand.
- Rolling Pin – Though you can use your hands, you’ll get the most even browning if you roll out your keto pizza dough — and if you like it thin and crispy like I do, this is a must! I use this marble pin, because it stays cool and doesn’t stick as easily.
- Pizza Stone and Pizza Peel – I use these to make my crust crispy, but they improve the texture of a thicker chewy crust, too. 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 (With Crispy, Chewy Crust)
You'll love this easy keto pizza recipe! The crispy, chewy crust with fathead dough has 2 low carb flour options & tastes like regular pizza.
Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Version:
Coconut Flour Version:
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. For best results, preheat a pizza stone in the oven and line a pizza peel with parchment paper for preparing the keto pizza crust.
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Mix the flour and eggs: In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour, depending on which version you are making. (A food processor will make a fluffier crust and is easier, but it's fine to do this by hand if needed.)
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Melt the cheeses: In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
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Combine: Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it. If it's sticky, see my tips in the post above.
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Form the crust: Spread the dough onto the lined baking pan or pizza peel to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment paper (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
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Bake: Bake for 6 minutes. (If using a pizza stone, slide the parchment paper from the pizza peel to the stone.) Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until lightly golden. (Don't let the crust get too dark at this step, or the edges will burn by the time you cook the pizza with toppings.)
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To make keto pizza: After pre-baking the crust, top with your favorite sauce and toppings. Return the pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), for about 10 minutes, until hot. If you like, place under the broiler for 1-2 minutes to brown the cheese.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice, or 1/8 of entire pizza
- The nutrition info on the recipe card is based on my 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 my tips above on working with fathead pizza dough!
- Recipe is from my Easy Keto Cookbook.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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. 🙂
1,460 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.