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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, andwhite 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 bea 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:
Keto Bagels
Keto Cinnamon Rolls
Keto Ravioli
Low Carb Soft Pretzels
Keto Empanadas
Keto Egg Noodles
- 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 Stoneand 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.
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Recipe Card
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.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 8 (adjust to scale recipe)
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Recipe Video
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US Customary – Metric
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.
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.
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.)
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.)
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.
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.
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.)
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.
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Try More Of My Recipes
Pizza Casserole
Keto Bagels
Low Carb Keto Pizza Sauce
Chicken Crust Pizza
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.
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories117
Fat8g
Protein7g
Total Carbs4g
Net Carbs2g
Fiber2g
Sugar1g
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Course:Main Course
Cuisine:American, Italian
Keywords:fathead dough, keto pizza, keto pizza crust, keto pizza recipe
Calories: 117 kcal
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Keto Pizza
