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Free Printable: Low Carb & Keto Food List
Get It Now- My Keto Pizza Recipe Tastes Like Actual Crispy, Chewy Pizza
- Crust Ingredients
- Variations & Substitutions
- How To Make Keto Pizza
- My Tips For Working With Low Carb Pizza Dough
- Keto Pizza (With Crispy, Chewy Crust) Recipe card
- Make Ahead Options
- Sauce & Topping Ideas
- More Fathead Dough Recipes
- Recipe Reviews
My Keto Pizza Recipe Tastes Like Actual Crispy, Chewy Pizza
This keto pizza has been my most popular keto dinner here on Wholesome Yum since 2017 — and for good reason: it tastes almost identical to regular pizza! I try not to say that too often, but I’ll be making this crust forever and ever, whether I stay low carb or not. Here’s why I’m certain you’ll love this keto pizza crust recipe:
- My very best keto pizza crust — I have a long list of low carb pizza recipes on my website — including cauliflower pizza, pizza bowls, chicken crust pizza, and pizza casserole, among others — but this is my best one of them all. Hands down.
- Chewy, sturdy crust with crispy edges – This is so hard to achieve with low carb baked goods without the gluten, but my keto pizza dough (based on this movie) does it perfectly. Using melted cheese, of all things! You can even customize if you want it crunchy, chewy, or a little of both. I’m obsessed.
- Just 4 ingredients – No long lists. Just grab one of my go-to low carb flours — you can decide if you want to use almond flour or coconut flour! — and a few common grocery store staples.
- Easy to make – This crust is so simple once you get the hang of working with the dough. I’ve probably made it 100 times, so I’ll share all my best tips!
- Keto friendly and gluten-free – Naturally my keto pizza is low in carbs… the crust has 2 grams of net carbs per serving, to be exact. Of course the sauce and toppings will also add some, but it’s still really easy to fit into your macros for a keto diet. And it’s gluten-free, too.
- Great for meal prep – Make the dough ahead. Freeze the crust. Freeze a whole pizza with toppings. I’ve done it every which way. See my make ahead options below.
Over the years, I’ve made this keto pizza for my kids, my friends, my very-not-keto extended family, and even dedicated a whole section to it in my Easy Keto Cookbook. Everyone loves it. Make it with me and you’ll see what the hype is about!
Crust Ingredients
Here I explain the best ingredients for my keto pizza recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Low Carb Flour – You can make my keto pizza crust with almond flour or coconut flour. Reading over 1000 reviews, I’ve found some people prefer one and some prefer the other (almond is my preference, but only slightly). The only difference is the amount. And after spending over a decade on low carb baking, I developed my own Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour, to ensure consistent results. They have the finest consistency and the right moisture level, which is super important for the best texture — not only in low carb pizza but also in other keto baking recipes.
- Eggs – These help the keto pizza dough stay together. The coconut flour version needs an extra one because this flour absorbs more moisture.
- Mozzarella Cheese – Shredded mozzarella is the key component of my fathead dough. It has a neutral flavor and mimics the gluten in white flour to create a chewy texture. For best results, use low-moisture, part-skim mozzarella. I buy pre-shredded for convenience, but you can shred it yourself if you like. Avoid using fresh mozzarella (the snow white kind that comes as a ball), which is too wet. Other semi-hard cheeses work okay, but the texture is typically not as good as mozzarella and your crust will taste more cheesy.
- Cream Cheese – Make your crust less dense. I use regular, but light cream cheese works fine.
Variations & Substitutions
- Dairy Free – Many readers have told me they had success using dairy-free shredded “cheese” and almond milk cream cheese. Keep in mind the carbs in these products are typically higher than real cheeses.
- Nut Free – Make my coconut flour version (coconuts are a fruit or drupal, not a nut). If you can’t have that either, you can use lupin flour in the same amount as the almond flour.
- Egg Free – Flax eggs work fine as an egg replacement, but the crust turns out less sturdy. One of my other egg substitutes might also work.
- Seasonings – I like my keto pizza crust plain, but you can add garlic powder and/or Italian seasoning. I don’t add extra salt, since the cheeses are already salty, but you can add a pinch if you prefer.
- Baking Powder – Add 1-2 teaspoons for a more airy crust.
- Xanthan Gum – For a chewier texture, add 1/4 to 1/2 teaspoon of xanthan gum to the dough, before mixing in the cheeses.
- Protein Packed – My protein pizza recipe is based on this one, but with a lot more protein in the crust.
How To Make Keto Pizza
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
- Mix the low carb flour and eggs. In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour.
- Melt the cheeses. In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave, stirring halfway through, until melty. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
- Combine the fathead dough. Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. Form the dough into a ball.
- Roll out the crust. Spread the dough onto the lined pan or pizza peel to 1/4″ or 1/3″ thickness, using your hands or a rolling pin on top of a piece of parchment paper. (I recommend a rolling pin, as it’s easier.) Use a toothpick or fork to poke holes throughout the crust to prevent bubbling.
- Bake the keto pizza crust. If you’re using a pizza stone like I do (highly recommend!), slide the parchment paper from a pizza peel to the stone in the preheated oven. If using a pizza pan, just place it inside. Bake, then poke more holes to pop any bubbles and bake again until slightly golden.
- Add sauce and your favorite toppings. Return your keto pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), until hot. If you want the cheese more browned, place it under the broiler briefly, but be careful not to burn the crust.
After baking, I just slide the parchment paper onto a cutting board to slice it. Enjoy!
My Tips For Working With Low Carb Pizza Dough
My keto pizza recipe is easy once you get familiar with fathead dough, but it takes practice. I have an entire section with more details in my Easy Keto Cookbook and also in my keto bagels post, but here are the key things you need to know:
- A food processor is not required, but it helps. It’s fine to mix the dough by hand and I did at first, but these days I always use a food processor. I have this one — it’s powerful, reliable, and can even fit a double batch. It makes the crust more airy and easier to mix. Use either a dough blade or S knife blade, and scrape down the sides as needed. Also, if it doesn’t want to mix together, positioning the cheese near the blade can help.
- Make sure there are no streaks of cheese, or the texture will be off. If you are kneading with your hands, I find it helps to squeeze the dough between your fingers repeatedly.
- Reheat the dough slightly if it doesn’t incorporate. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it.
- Chill dough if it’s sticky. This can be a problem especially if your kitchen is warm or humid. When this happens, I chill it in the fridge for 20-30 minutes to make it more manageable.
- Use oiled hands to reduce sticking. If you’re spreading the keto pizza crust by hand and the dough is still too sticky to work with after chilling, another trick I use is coating my hands lightly with oil. Works like a charm!
- Roll the dough between sheets of parchment paper. It’s usually too sticky to roll without it, and I generally don’t recommend adding extra flour. My surprisingly affordable marble rolling pin also helps because it doesn’t warm up the dough.
- A pizza stone will get you the best texture. Although a regular pan works, I recommend a stone for all my keto pizza recipes, because it improves the texture of the crust. You’ll also need a pizza peel to slide the pizza on and off the stone, since it needs to preheat with the oven.
- Make the crust thicker to make it chewy or thinner for crispy. I like mine crispy (plus it’s less carbs and calories), so I make it thin. It will take longer to bake if it’s thicker.
- Watch the oven time. The baking time will vary depending on how thinly you roll (or spread) it out. It goes from perfect to burned fairly fast, so check on it.
- Don’t let it get too dark before topping. The crust should be just slightly golden when you bake it the first time. If it’s already golden, the edges will burn after you add the toppings and bake again. I like my keto pizza crispy, so the pictures above show how golden mine got, but if you like it more chewy, you’ll want it even lighter in the initial baking step.
Keto Pizza (With Crispy, Chewy Crust)
Everyone is obsessed with this easy keto pizza recipe! My crispy, chewy crust has 2 low carb flour options and tastes like regular pizza.
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Version:
Coconut Flour Version:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Prep: Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper. For best results, preheat a pizza stone in the oven and line a pizza peel with parchment paper for preparing the keto pizza crust.
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Mix the flour and eggs: In a large bowl or in a food processor, mix the egg(s) and either almond flour or coconut flour, depending on which version you are making. (A food processor will make a fluffier crust and is easier, but it's fine to do this by hand if needed.)
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Melt the cheeses: In a medium bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (If you prefer not to use the microwave, melt the cheeses in a double boiler on the stove instead.)
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Combine: Add the melted cheeses to the flour mixture. Process in the food processor or knead with your hands (depending on the method you are using), until a uniform dough forms, with no streaks. If the cheese hardens before it fully mixes into the flour mixture, you can microwave for 10-15 seconds to soften it. If it's sticky, see my tips in the post above.
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Form the crust: Spread the dough onto the lined baking pan or pizza peel to 1/4" or 1/3" thickness, using your hands or a rolling pin over a piece of parchment paper (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
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Bake: Bake for 6 minutes. (If using a pizza stone, slide the parchment paper from the pizza peel to the stone.) Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until lightly golden. (Don't let the crust get too dark at this step, or the edges will burn by the time you cook the pizza with toppings.)
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To make keto pizza: After pre-baking the crust, top with your favorite sauce and toppings. Return the pizza to the oven, either directly on the pizza stone or directly on the oven rack (no parchment paper), for about 10 minutes, until hot. If you like, place under the broiler for 1-2 minutes to brown the cheese.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/8 of entire pizza
- Tips: Check out my recipe tips above to help you work with this dough (especially if it’s sticky!) and get the perfect texture in your keto pizza.
- Meal prep: See my make ahead options here for different ways you can prep this crust ahead. There are several ways!
- Note on nutrition info: These numbers are for the coconut flour version — almond is pretty similar, but a bit higher in calories. You can customize the recipe in my Wholesome Yum App to see the macros for the almond flour pizza.
- Note on serving size: You’ll be surprised at how filling this low carb pizza is! A slice with a low carb salad or 2 slices on their own usually fill me up.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pizza
Make Ahead Options
One of the things I love about this low carb pizza recipe is its versatility to make ahead or store. Here are all the different ways I do it:
- Leftovers: Keep them in the fridge for up to 3-5 days.
- Make the dough ahead: Form it into a ball, cover tightly in plastic wrap, and keep in the fridge for up to a week. Roll out and bake when the time is right.
- Bake the crust ahead: Pre-bake the crust, wrap it and refrigerate (up to a week this way as well). Just add toppings and bake for 10-15 minutes when you’re ready.
- Freeze the crust: This is what I do most often — and make a double or triple batch in my food processor when I do! You can freeze the ball of dough and thaw before rolling, but I usually freeze the pre-baked crust. (You can add toppings and bake from frozen.)
- Freeze the whole whole pizza: You can even freeze the entire keto pizza with sauce and toppings. Cool completely before topping and place it in the freezer immediately, so that the crust doesn’t get soggy. When you’re ready, bake for 15-20 minutes at 350 degrees F. Don’t thaw first!
Sauce & Topping Ideas
Most toppings will work on keto pizza! Here are the main ones I have on rotation:
- Sauces – Store-bought sauces often have added sugar, so be careful! This brand is popular in my keto community. You can also make my homemade marinara sauce (my second favorite), sugar-free pizza sauce, Alfredo sauce (my actual favorite), sugar-free BBQ sauce (I love it for BBQ chicken pizza!) or even pesto sauce (for a flatbread vibe).
- Meats – Pepperoni (my go-to shown here), sausage, Canadian bacon, ground beef, or even shredded chicken are all great keto meats to use. Since the keto pizza only cooks with toppings for a short time, make sure your meats are pre-cooked.
- Veggies – Try sauteed mushrooms, bell peppers, onions, olives, spinach, or sliced tomatoes (or even sun-dried tomatoes). Check my list of keto vegetables list for more ideas.
- Cheese – I almost always use shredded mozzarella, but other keto cheeses may work well depending on your sauce.
I have more combinations for you in my cauliflower pizza crust post. Avoid toppings that are higher in sugar, such as pineapple.
More Fathead Dough Recipes
I use this fathead dough for so many baked goods beyond pizza! Sometimes I make slight changes, but the base stays the same. Try it in some of my other keto recipes:
1,530 Comments
Carrie
2This is so easy and it tastes like a pizzeria made it. The challenging part is stopping at one piece. You really need a rolling pin if you want a crispy thin-crust.
Penny Saucerman
2It was delicious, my type 2 diabetic husband really liked it. I was hopeful the crust would be good and it didn’t disappoint. I put a lot of work and time into roasting veggies and mushrooms, precooking sausage and pepperoni so was glad it turned out so well. I misread and rolled mine 15” instead of 12, so had to eat with a fork, my bad! Now I want to try some other recipes with this type of dough. Thanks!
Nancy
0I made this tonight for myself, my fiancé, and my best friend, and it was definitely a hit. One of the things I miss most being on keto is pizza. My fiancé and I come from huge Italian families. I’ve tried various different “pizza” recipes and THIS one is it. Once I got a hang of the dough (second batch) it was smooth sailing. Thank you so much! I’m thinking I’m going to make a bunch of these and freeze them so me and my fiancé can have our pizza nights again!
Michelle W
1Have been craving pizza – took 2 bites of a thin crust chain pizza and wasn’t happy – came home and tried this a couple of days later – so much better than the chain bites I took – totally kicked my craving and looking forward to using this in other recipes –
Linda Cotto
1I was skeptical. Since becoming a keto friendly dieter I haven’t found any almond flour recipes that I like. No joke, this pizza is delicious! This fathead pizza crust with all my own toppings is so delicious, I’m on day two of making it. If it is the Wholesome Yum flour that made all the difference, then I don’t know what type of wizardry you guys are using. Amazing!
Bev
1This recipe is fantastic! I just made this today, and I couldn’t be happier! I almost didn’t try this after being disappointed so many times with keto crusts, but I am thrilled I tried it. I used the coconut flour and followed the recipe precisely. I also used the keto pizza sauce recipe. I will be making this recipe over and over. You won’t be sorry if you try this! Thank you very much!
Mitch
1Wow, my wife and I made this tonight using the almond flour version and it was so good! We doubled the recipe to make (2) 10″ pizzas and are so impressed with the crust being thin yet strong enough to hold quite a few toppings (pizza sauce, pepperoni, bacon bits, chicken breast, garlic, green onion, and topped with fresh basil after final baking). This pizza is legit and we can’t wait to make it again. The only thing we’ll change is to quadruple the recipe next time. Thank you Maya for all your had work and fantastic recipes you give us! 🙂
Barb
1OH MY GOODNESS!! Soooo good!! I was so hopeful and it was as good as everyone said!!
Helen Sohne
0I love the taste, texture and ease of this pizza crust. I have made different pizzas including cheese, cheese and pepperoni, as well as white with garlic and basil. My question is regarding other uses for this basic dough. Each recipe that comes up under fathead dough is slightly different. Should this be just for pizza or can the premade dough be adapted?
Maya | Wholesome Yum
0I’m so happy you love it, Helen! I’m not sure if I understand your question. Are you asking why my other recipes with fathead dough are a little different?
Jules
0This was a “labor of love” for me to make BUT SOOOOOOOO WORTH IT! I absolutely LOVED the crust and it came out PERFECTLY! I’ve never made pizza at home and I haven’t had pizza in the years I’ve been doing low carb so this was the BIGGEST treat for me!!!!! Thank you sooo much for creating and posting this recipe!!!
Wholesome Yum D
1This made my day, Jules! I’m so glad the crust turned out perfectly and that it felt like such a treat, especially after going so long without pizza. You earned it!
Dee
0I could not find the recipe I’d made before so I decided to give this one a try.
I’m so glad I did. It was delicious. The taste and texture were great and even my non low carb eaters thought it was delicious. This will be my go to from now on. Thank you for a great recipe! I made the pizza sauce recipe as well and it was excellent.
Wholesome Yum D
0That’s so great to hear, Dee! I’m glad this one worked out even better and extra win that the non-low-carb eaters liked it too. Thanks for giving it a try (and for making the pizza sauce too)!
tn.wallschlaeger
0No changes made it as is, and it was wonderful.
Wholesome Yum D
0That’s wonderful to hear! Thanks for trying it and taking the time to leave a note! 🙂
Jerry
0This recipe was not good for me. It stuck on my parchment paper
Maya | Wholesome Yum
0Sorry to hear that, Jerry! I’d love to help. At what step did you experience sticking? Was it when rolling out the dough? If so, this can happen if your kitchen is too warm or humid, and I recommend chilling the dough to help it be less sticky. I explained this in my tips above. Hope this helps if you want to try again.
Sonya Williams
0What size pizza does this make?
Maya | Wholesome Yum
0Hi Sonya, The diameter is usually 10-11 inches for me, but I recommend going by the thickness instead because that is more reliable for the given baking time. Hope you love it!
Dana Woodfin
0This is my go to for my keto pizza cravings. It took a little practice to get it down just right, but even my non-keto friends enjoy this recipe!
Wholesome Yum D
0I’m so happy to hear that, Dana! Love that it hits the spot for your keto pizza cravings and even better that your non-keto friends are into it too!
Susan
0I did make the crust…As you stated in the recipe it will be sticky, I reduced the amount of yogurt and opted to roll it out between the sprayed parchment first and then chilled it for 30 minutes on a cookie sheet. It rolled out easily even though sticky. Pricked it with a fork and slid the parchment onto a stone in the oven and baked for 8 minutes then waited 5 minutes and added toppings and baked again for 10 minutes. It was very nice. It must have been about 14 inches wide and it held up. I am amazed. Why couldn’t you use the cheese in the recipe without melting it first?
Maya | Wholesome Yum
0I’m so glad you liked it, Susan! Melting the cheese makes it form a dough with the other ingredients. If you don’t melt it, it turns out more like little pieces of cheese intermixed with the rest of the dough.
kimber4230
0I had been looking at this recipe for quite awhile, I finally got up the nerve to try it. I found it was very easy to make and it held up to my toppings. This will be my go to crust from now on. I am so happy that I can have pizza again. I want to try other recipes using this dough.
Wholesome Yum D
0I’m so glad you gave it a try! It’s great to hear that it turned out well and held up to your toppings. Even better that it gave you a way to enjoy pizza again. I can’t wait for you to try more recipes with the dough. There are so many possibilities!
Chris
0I would like to know before I make this pizza crust, how I could have a thicker crust. Looking forward to making it.
Maya | Wholesome Yum
0Hi Chris, You can just roll it out thicker if you want it thick. The baking time will take longer, and you might want a lower oven temperature so that it doesn’t get too dark by the time the inside cooks through.
Micaela
0I simply have not had bread in the traditional sense for almost 6 years now. I made this pizza and oh my gosh I fell in love. Maya is the best! I purchased two of her hardback cookbook and use them weekly. I also just discovered new recipes on her website, and I have my grocery list made out and ready to go. I can’t wait to make these. Everything that I have made from Maya’s books and website online recipes has been fabulous. She has changed my culinary life. The real test is my husband likes her stuff too. This pizza is amazing. I took a picture of it. I really wish I could post that as well.
Wholesome Yum D
0Micaela, wow — thank you so much for sharing this! I love hearing how much joy this pizza brought. That means a lot to me! I’m so happy my recipes have become part of your weekly routine. 🙂
Brittany Binek
0This recipe was absolutely amazing. I used to live in Texas with a keto/Gluten-free restaurant a few miles away. And I would pay a ton of money for her to make me a keto pizza. This recipe beats what I had ordered from her. It is super easy… a little sticky when you do it with their hands, but it is totally worth it. Thank you so much for sharing!
Wholesome Yum D
0That means so much, Brittany! I’m thrilled you loved it, and I totally agree, it’s a little sticky to work with, but so worth it in the end.
Brooke
0When I put the mozzarella cheese and crème cheese on the stove instead as I don’t use microwaves I noticed that I didn’t get that liquidy texture similar to your video I got this really sticky texture without no liquid it was just sticky?
Maya | Wholesome Yum
0Hi Brooke, It sounds like the cheeses didn’t melt fully. It’s not supposed to be liquid, but sticky is usually the texture after cooling so that tells me it needed to heat more. Hope this helps!
Irene
0Very impressed with recipe definitely need to use some olive oil as it was sticky. Didn’t have time to put in the fridge as I was hungry. Made my own pasta sauce also.
Wholesome Yum D
0Thanks, Irene! I’m so glad you were impressed. Olive oil is a great fix for the stickiness and I love that you made your own pasta sauce too!
Terry
0Crispy & delicious.
Wholesome Yum D
0Appreciate it, Terry! So happy it turned out well for you.
Terri
0best pizza crust I’ve had while on Keto!!!
Maya | Wholesome Yum
0Thanks, Terri!
Carrie Puterbaugh
0The closest I found to be similar to actual pizza crust! Delicious
Maya | Wholesome Yum
0Thank you, Carrie!
Karen S Trull
0I agree this is a great recipe. I look for non-GMO fed/grass fed dairy, and it can be difficult to find “clean” mozzarella (in America). I use a Jarlsberg cheese that comes from Europe I find at Costco & Sams. It has a flavor similar to Swiss cheese and it worked just as well as the mozzarella. It comes in a wedge, and I shred it fresh. Absolutely amazing! Love ALL the Wholesome Yum recipes!! Great resource for healthy living.
Maya | Wholesome Yum
0I’m glad you like it, Karen! Thank you for sharing your variations on the cheeses. I’m so happy you love my recipes.
Samantha Edwards
0I think that I did something wrong because even though I followed the almond flour recipe exactly, it didn’t form a dough. It was very wet and not doughlike. I cooked it anyway and it tasted alright but the base wasn’t cooked very well even though I left it for longer then stated.
Maya | Wholesome Yum
0Sorry to hear that, Samantha! Did you read over my tips in the post above, and review the pictures and video? Most likely it didn’t bake properly because there was some issue with the dough, but without more detail it’s hard to know what was wrong with it. Happy to help if you can share more and what part started to look different from mine shown here.
Kimetra Flowers
0This turned out better the second time. I think I mixed it better and let it rest longer before adding toppings and baking it. Also, I forgot to pierce the dough last time. It was tasty with your homemade Alfredo sauce, chicken & broccoli, which I precooked. Even if it were not Keto-friendly, I would make this again, and that’s pretty impressive!
Maya | Wholesome Yum
0I’m glad it worked better for you this time, Kimetra! Thanks for sharing what you did differently, and I hope this will help others. I feel the same way about this keto pizza — I’ll make it forever, whether I’m keto or not!
Lindsey
0Excellent recipe. I used a pizza stone and it came out great. I did add the baking powder as suggested earlier in the article. It wasn’t as firm as regular pizza (I didn’t expect it to be the same) but definitely held up well and I was able to eat it as handheld slices.
Maya | Wholesome Yum
0I’m happy you liked this low carb pizza, Lindsey! Thank you for sharing your experience. If you want the crust a little crisper, you may want to bake it for a bit longer next time. Also, make sure to bake directly on the stone (not parchment paper) in the final baking step with toppings. Enjoy!
Brandis
0This was shockingly good! Unlike the chaffle pizzas I’ve made in the past, it was actually crispy and satisfies my craving for a thin crust pizza! Will be making this again for sure!
Maya | Wholesome Yum
0Thank you, Brandis! I’m glad you liked it and found it better than others you’ve tried. Enjoy!
strathunter
0I have alot of trouble controlling the dough. So sticky, stuck to everything. But the pizza was good and the dough so dense 2 peices was all we could eat.
Maya | Wholesome Yum
0I’m glad you liked this keto pizza! I have lots of tips for working with the dough in the post above.
Carol
0This pizza crust is better than the cauliflower crust pizza I was getting from the local pizza parlor. Even the husband likes this crust, whereas he is not a fan of the cauliflower crust. It was easy to make.
Maya | Wholesome Yum
0I’m glad you and your husband liked it, Carol! Agree, I’ve never found a keto pizza crust from a pizza place that’s nearly this good. Also just fyi if you order out, often times cauliflower crusts are not actually keto friendly, if that’s important to you. I do also have a recipe for cauliflower pizza crust if you need it.
Allison
0Hi! I’m making the crust for dinner tonight and had to add more almond flour than the recipe called for as it wasn’t forming a ball. I’m wondering if my cheese measurement was out. I prefer to bake and cook with weights. Do you happens to have the weight measurements for the cheese and flour? Thanks you. Btw it smells amazing. Can’t wait to taste it!
Maya | Wholesome Yum
0Hi Allison, I don’t recommend adding more almond flour. I have tips in the post above if the dough isn’t forming a ball and is too sticky. Yes, I have weight measurements – just flip the switch to Metric on the recipe card above.
Mary
0This was so good! My oven must cook hot. It started turning brown after the first 6 minutes so I put on my toppings and put it back in. Used a pizza stone. My husband couldn’t believe that the crust was crispy! Maya, everything I have made from your web site has been delicious. I made your cheese cake last week and it was so delicious! My son who doesn’t need to lose weight thought it was amazing! And he works in a high end restaurant! Can’t wait for him to try the pizza! Thank you for your hard work to help all of us eat healthy with delicious recipes! ♥️
Maya | Wholesome Yum
0Hi Mary! I’m so happy you and your husband enjoyed this keto pizza and my keto cheesecake. The oven time can vary depending on exactly how thin the crust is, and you did the right thing pulling it once it started to turn brown. Thank you so much for the kind words, it really means a lot.
John D
0I made this recipe with Coconut flour because I canNOT eat/have Almonds. My wife said it really tasted like a order-in thin crusted pizza dough and that is a high compliment. She is very strict Keto, while I am less strict. She follows Total Carbs max 30, while I do Net Carbs max 50. This is a winner with her! I ordered, though pricey, some Cashew flour, recently, to use in place of Almond flour since there are so many recipes with Almond flour – because it is do versatile. Looking forward to making this recipe, again, with the Cashew flour.
Maya | Wholesome Yum
0That’s awesome that you and your wife liked this keto pizza, John! Yes, cashew flour should work 1:1 instead of almond flour, though it’s usually more coarse. You can try blitzing it in a food processor (not too long or it will turn into nut butter) to get it a bit finer. Just keep in mind that cashew flour is higher in carbs than almond flour, mentioning this since you said your wife is strict keto. If you can’t have almonds but can have other nuts, macadamia nut flour has a fairly neutral taste for baking and would make a good keto substitute. Pecan flour is also lower in carbs, but it has a strong flavor, so wouldn’t recommend it for pizza.
Brett
0Just dosent work, I’ve tried other recipes and they’re great, easy to do, this is like slop every time I’ve tried it, thought I might have done something wrong but I’ve tried multiple times now, tried putting it in the fridge too. Won’t be doing this recipe again.
Maya | Wholesome Yum
0Hi Brett, Sorry to hear you had trouble with the recipe. It definitely works, as I’ve made it probably 100 times and so have thousands of readers, many of whom have left reviews. I do have lots of tips for dealing with sticky dough, and refrigerating is not the only one. I hope you take the time to read through the post and watch the video to identify what you might be missing, as this keto pizza is truly incredible when you get it right — and easy once you know what to do.
John Pilla
0Hi, The Coconut version came out great! However, you have very few other “bread” items with Coconut flour. And in those recipes, replacing Almond flour with Coconut flour does not always work. I imagine that Lupin flour (with 1 NET Carbs) would be a nearly identical replacement for Almond flour with no other changes,/ modifications necessary? AND, have you considered carrying Lupin flour? Of course Anthony’s Goods has it, but often sells out
Maya | Wholesome Yum
0I’m so glad you liked it, John! I haven’t made this with lupin flour, but most likely it would work in the same amount as almond flour (use the measurements for the almond flour version, with lupin flour instead). Please let me know how it goes if you try it! I get this brand of lupin flour when I do use it for other recipes, like my keto pasta.
ss
0Nutritional data for WHOLE PIZZA please?
Really? Who only eats one slice!
Maya | Wholesome Yum
0This pizza is too filling to eat the whole thing, and it’s not a personal sized pizza. You can multiply the nutrition info by the number of slices you eat, everyone is different. I entered the nutrition info for one slice to make it easy to scale to how many you eat.
Mel
0Tasty disaster! I greased my pizza pan but it still stuck. I couldn’t chip it off to salvage the whole thing, only able to peel off the top layer. Tasted great, but that small sample wasn’t enough to make a pizza. Ha! Luckily there was leftover chicken in the fridge.
Maya | Wholesome Yum
0Hi Mel, Did you use parchment paper to pre-bake the crust like the instructions say to do? You can only place this crust on a bare pan after it’s pre-baked, otherwise it will definitely stick, even if you grease the pan. Hope this helps for next time.
John D
0I made this tonight with coconut flour (I cannot eat almonds) and I liked it. The crust did not taste cheesy nor eggy. BUT, I wish the crust on the bottom was not so soft and maybe some crispness. I did cook it on a parchment paper-lined pizza tray. I wonder IF it has to be lined? I think having the bottom lined contributed to the bottom crust retaining too much moisture.
Maya | Wholesome Yum
0Hi John, For a crisper bottom, I recommend transferring to a pizza stone (without parchment paper) after adding the toppings. You need the parchment paper to pre-bake the crust (or it will stick), but after adding toppings, the texture is better directly on the stone. You can also place it directly on the oven rack during that last step. Parchment paper the entire time will definitely result in a softer crust that holds more moisture. Hope this helps!
Ally
0Taste good, hard to stop eating it whole. It’s a bit sticky, so you do need to roll it between two parchment papers. The failure is when you need to take it off. It sticks to the paper like glue so you end up with pulled/shredded pizza. Which is a shame.
Maya | Wholesome Yum
0Hi Ally, I’m glad you enjoyed how my keto pizza tastes! Yes, the dough can be sticky, and I have tips for dealing with this in the post above. It shouldn’t stick after baking, though, that sounds like the crust might have needed to pre-bake for longer. But you can spray the parchment paper with olive oil spray next time if you want to be on the safe side. Hope this helps!
heather
0Do you have any suggestions for an egg free version? I can eat egg whites, but my daughter can’t. My neighbor made this for me & I really enjoyed being able to have pizza again (I’m GF/DF). It works great with vegan cheese products. I’m looking forward to checking out your website & books.
Maya | Wholesome Yum
0Hi Heather, So glad you liked this keto pizza! You should be able to use flax eggs instead of eggs.
Michelle
0Excellent!! I used almond flour with a garlic red sauce. I will follow the instructions to make it more crispier. It’s my breakfast and lunch today – yummy.
Ruth
0Easy, quick, YUMMY!!!
Sarah
0I’m new to keto and am only on keto because I was diagnosed with diabetes. So I admit I was doubtful that it would taste good and I was so wrong. It’s incredibly good and I honestly couldn’t tell much different from regular pizza crust. Even the most picky eater in our home liked it. With it being so quick and easy to make and taste so good this is my permanent pizza recipe. I loved it!
Lisa Kelso
0Very tasty and effective. Obviously not like the real thing but it does provide a good pizza-like surface. So far the best keto crust I’ve tried. One VERY frustrating moment – the recipe says it’s best to roll out over a piece of parchment paper. I did that and it completely stuck to the parchment. I had to use a bench scraper to carefully remove the dough from the paper. I really have trouble believing that Maya actually got that to work successfully. If so, please advise. Would also be helpful to give the diameter of the final circle instead of the thickness of the dough.
Maya | Wholesome Yum
0Glad you liked it, Lisa! I do roll out the dough between 2 pieces of parchment paper, and you can see this in my video on the recipe card. Sometimes if the dough is too sticky you need to chill it first, as covered in my tips above. The diameter is usually 10-11 inches for me, but I recommend going by the thickness instead because that is more reliable for the given baking time. Hope this helps!
Susan
0So delicious ? thank you for this recipe.
John Kennedy
0Thank you! I’ve made Fathead pizza many times but you have the clearest instructions. I also love that you include both Almond and Coconut flour variations. Bravo!
Diane Massey-Todd
0Oh, thank you again for your recipes! This one is delicious… tho I don’t calculate the same fiber content. Blanched almond flour has 3 grams fiber per 1/4 cup. This recipes appears to have 9 grams in the crust divided by 8 servings…. Please advise me as want to make this again!!
Wholesome Yum D
0Hi Diane, Nutrition facts are provided as a courtesy. If you have questions, please see my nutrition policy.
fredmcgillicutty
0I made almond flour version. It was good. Pizza crust is one of the most difficult keto recipes in my opinion, so the fact we consumed the entire pizza says something. I rate a 4 with keto in mind, because nothing will ever compare to a standard pizza dough, and I’m not trying to compare here.
Kelly
0I just finished a 40 hour fast and decided to make this for my first meal , I don’t know if i’m just super hungry and anything tastes amazing right now, but i’m pretty sure this keto pizza beats any other pizza i’ve ever eaten! It’s perfect , super low carbs and soooo damn tasty 😀
Jim
0I have been dying for pizza for over a year and thought I’d try this keto recipe. Boy was I amazed! I used the almond flour and plan on using the coconut flour next time for comparison.