Name: Pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cups shredded mozzarella cheese ((Note 1)); 3/4 cup almond flour ((Note 2)); 2 ounces cream cheese; 1 large egg; 1/4 teaspoon table salt; Pepperoni ((Note 3)); Meat Lovers ((Note 4)); Margherita ((Note 5)); BBQ Chicken ((Note 6)); Vegetarian Greek, pictured ((Note 7))

Summary:

This is a simple recipe for making a low carb 11-inch pizza crust using almond flour and mozzarella cheese, commonly referred to as "fathead dough." You only need 5 basic ingredients to make the crust, which comes out to just 2 grams of net carbs per slice. Thin yet sturdy, this crust can support a number of toppings, like tomato sauce, cheese, pepperoni, or the pictured Greek-style toppings.

Pizza

4.9 from 7 votes

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Prep: 15 mins

Cook: 20 mins

Yield: 6 slices

INGREDIENTS

Pizza Crust:

INSTRUCTIONS

Prepare: Position oven rack in center of oven and preheat to 425 F. Prepare baking sheet large enough for 11-inch pizza, and line with parchment paper.
Make Fathead Dough (Note 8): Stir together mozzarella cheese, almond flour, and salt in microwave-safe mixing bowl. Add cream cheese. Microwave uncovered until mozzarella cheese is melted, about 90 seconds on high power, pausing halfway to stir. After microwaving, stir until mixture forms into smooth dough. Stir in egg until absorbed into dough and well-mixed; if easier, use hands to knead egg into dough.
Form Pizza Crust: Place dough on parchment paper lined baking sheet. Cover with equally large plastic cling wrap. Use hands to spread out dough to form thin and even 11-inch circle. Discard plastic wrap. Dock crust (poke holes with fork) to prevent air bubbles.
Bake Pizza: Bake crust at 425 F until golden brown, 10 to 12 minutes. Remove crust from oven, and add toppings of choice (Notes 3-7). Return pizza to oven and bake for about 5 minutes or until cheese is melted and toppings are cooked through. Cut pizza into 6 slices, and serve (Note 9).

NUTRITION

Makes 6 Servings

Amount Per Serving (1 slice, crust only):

Calories 210 (71% from fat)
Total Fat 17g	26%
Saturated Fat 6g	29%
Cholesterol 56mg	19%
Sodium 320mg	13%
Net Carb 2g (Note 10)
Total Carb 3.5g	1%
Dietary Fiber 1.5g	6%
Sugars 0.5g
Protein 13g

Vitamin A 7% · Vitamin C 0% · Calcium 24% · Iron 4%

PHOTOS

step by step on how to make keto pizza crust

step by step on how to add greek pizza toppings

close up view of keto pizza with greek toppings

NOTES & TIPS

(1) Mozzarella Cheese. About 6 ounces weight. I use a bag of pre-shredded low-moisture part-skim mozzarella, which means the cheese has been dried out for a longer shelf life and better browning.

(2) Almond Flour. About 3 ounces weight. I use almond flour that is blanched, which means the skins are taken off of the almonds, so the resulting flour looks white. Don’t substitute with coconut flour, which is more absorbent and would overly flavor the pizza crust.

(3) Pepperoni Toppings. Spread canned tomato sauce or no-sugar-added marinara sauce (available from brands like Rao’s) over the baked pizza crust, then top with shredded mozzarella cheese and pepperoni slices.

(4) Meat Lovers Toppings. Spread canned tomato sauce or no-sugar-added marinara sauce (like Rao’s) over the baked pizza crust, then top with shredded mozzarella cheese and mixed cooked meats like crumbled bacon, sausage, salami, prosciutto, and shredded chicken.

(5) Margherita Toppings. Spread canned tomato sauce or no-sugar-added marinara sauce (like Rao’s) over the baked pizza crust, then top with thin slices of fresh mozzarella cheese. Drizzle with olive oil. After baking to melt the cheese, top with sliced fresh basil leaves.

(6) BBQ Chicken Toppings. Spread canned tomato sauce or no-sugar-added marinara sauce (like Rao’s) over the baked pizza crust, then top with shredded mozzarella cheese, cooked shredded chicken, and chopped red onions. Generously drizzle with low carb BBQ sauce.

(7) Vegetarian Greek Toppings. Distribute finely grated parmesan cheese, shredded mozzarella cheese, and crumbled feta cheese over the baked pizza crust, then top with sliced mushrooms, chopped kalamata olives, chopped garlic cloves, chopped tomatoes, and minced parsley. Drizzle with olive oil. In the photos shown here, I used roughly 1/2 cup each of parmesan, mozzarella, feta, mushrooms, olives, and tomatoes. Nutrition for 1 slice or 1/6th of the pizza, including crust and Greek toppings: 340 calories (69% from fat), 6g net carbs, 8g total carbs, 26g total fat, and 18g protein.

(8) Making Fathead Dough. The listed cooking time is based on a 700-watt microwave, and is approximate since microwaves vary. If you don’t have a microwave, you can heat all of the ingredients together in a saucepan over low heat. Once the ingredients are sufficiently hot, you should be able to stir everything together into a dough. Let it cool a bit before mixing in the egg. Note that this type of dough is called “fathead dough,” named after the 2009 documentary Fat Head that refutes the U.S. government’s nutrition recommendations against a high fat diet. They posted a low carb recipe for pizza — now commonly referred to as “fathead pizza” — but the original recipe credit goes to Cooky’s Creations.

(9) Serving. This pizza is best served hot, alongside low carb finger food like garlic knots and chicken wings, or refreshing sides like coleslaw and Mediterranean salad. Leftovers can be covered and stored in the refrigerator, and reheated in the oven.

(10) Nutrition. If you order a pepperoni pizza from Domino’s, you’ll be consuming about 34 grams of net carbs per pizza slice. In comparison, this homemade crust only has 2 grams of net carbs per slice.

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Jean

This is by far the best keto pizza crust I have tried! The fathead doughs just don’t have the texture of real dough, and are just too much cheese for my tummy. But this one is perfect, probably due to the added almond flour. Very easy and quick to make. I added about 1 Tbs of Italian seasoning to the dry ingredients and it gave it more of a pizza flavor. You could add a little garlic powder too. I pressed it out on a silicone baking sheet with the back of a spatula and didn’t need to do the step with the plastic wrap. It didn’t stick to the spatula or the silicone baking sheet. When I reheated a piece on aluminum foil, the edges did stick a bit. I forgot to prick it with a fork and when I checked on it, I started to get big bubbles, so I did it 6 minutes into baking with no problems. Thank you for ALL YOUR GREAT KETO RECIPES! I have found yours to be the easiest, most flavorful, and closest to the “real thing”!

Agnes

Amazing! My hubby couldn’t tell this was a “diet” pizza at all. Loved your greek toppings too, I used whole roasted garlic cloves.

William

Do you know how to convert almond flour to white rice flour? What is the ratio? I don’t eat low carb, but I do gluten-free, so I’m trying to learn how to convert all these great keto recipes to white rice flour and/or sweet potato flour.

Benradapa Srisombut

⭐⭐⭐⭐⭐⭐

Lori Binder

We loved this recipe! Quick and easy to make. Let bake in oven a few extra minutes to get a little more golden prior to adding toppings. Added 1/4 tsp each of garlic pdr and italian seasoning to dough as a commenter suggested.

Nicola

I really want to make this but I’m allergic to nuts and I hate the taste of coconut, is there something else you could recommend?

Julia

You can try this pizza recipe which is made using cauliflower: https://www.savorytooth.com/cauliflower-crust-pizza/

Pepsigirl

Hi there. I’ve made this twice and each time I can’t get the pizza off the parchment paper. I’ve used butter and oil oil but it ends up sticking to the paper. Any ideas?

That’s odd. Parchment paper is very nonstick so the pizza shouldn’t be sticking to it. You’re not using wax paper by any chance, are you?

Steph

Is there a way you could make a bunch of crusts and freeze them?

Eric

Turned out amazing!! I feel like I’m cheating lol

Brittany

I’m am exactly a month into keto and this recipe is beyond helpful for helping me stay on track! I love that the keto diet has so many satisfying foods and this recipe is one of them. Thanks for posting! Brittany

Eleni

This tastes just like regular high carb pizza! I will def be making this more often. This is a perfect lunch meal!!

lmcglashen

Oh my goodness! I made two pizzas tonight for dinner and changed up the toppings a little. I can’t believe how great the crust tastes and how easy it was to make!

Amanda

Can you freeze this pizza dough?

Michaelann Heinley

what about freezing the crust after cooking. My family isnt on the diet, but I am and Id like to have a pizza when they do. If all I have to do is pull it out and add toppings, it would be much easier. thanks

Cassidy

I do not own a microwave.. Any idea on how to make this without one?

Try heating the ingredients in a small pot over low heat.

Melany

Hello we stopped using a microwave all together and was wondering the same thing. The best thing would be to use a double boiler instead. Add water to a pan and let that boil…turn down the heat until you see small bubbles then you add a high heat resistant bowl like a Pyrex with all the ingredients on the pot of boiling water. The bottom of the bowl should not touch the water. The ingredients should be melting because of the steam inbetween. Be warned the glass bowl will be very hot so use mittens. If it takes too long for the ingredients to melt play with the heat and up it some more. Do keep stirring so the ingredients melt homogenously. I will definately be trying this recipe. Thank you.

Alexandra

I skipped the step of microwaving or heating the ingredients at all before making the dough and it still turned out great!

lydia

I don’t have a microwave, and I take a non stick skillet on low heat mix the flour and cheese let it cool down add egg. mix use parchment paper, dough will be sticky, I just spread it with my spachula and cook it, comes out in different shapes, add toppings, put under broiler to melt cheese. taste great.

Pizza