One food I missed on my low carb keto diet was pizza. Thanks to low carb fathead pizza crust recipes, pizza is back on the table – literally!
This low carb pepperoni pizza is my current fave but a classic supreme pizza is a crowd pleaser, too. Fathead pizza dough takes mere minutes to make and bakes up nice and crispy. Plus it’s easy to customize the dough to make sweet and savory recipes like sloppy Joe hot pockets, keto bagels, bagel dogs and more!
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
What is Fathead Pizza?
Fathead pizza is low carb pizza with a crust made from melted mozzarella and cream cheese mixed with an egg and almond flour. It follows the principles of a keto diet because its high in fat, moderate in protein, and low in carbs.
Low carb and keto diet beginners new to Fathead dough, won’t believe how good it is. It’s-A-Game-Changer, for sure. Fathead pizza dough is easy to make and results in the BEST low carb pizza. What’s even better is that this crispy pizza crust recipe calls for low carb ingredients most people already have on hand.
Are All Fathead Pizza Crust Recipes the Same?
Nope. Everyone makes their keto pizza crust a different way, including me. I add a little whey protein powder to the dough which gives the crust a bread-like texture. It’s optional. If you aren’t into that, here’s the original Fathead crust recipe from CookysCreations.
How to Make Low Carb Pizza. Easy as 1-2-3!
It happens a lot. I have 30 minutes to make dinner and everyone wants pizza. Instead of ordering delivery, I make my own keto pizza crust using this magic mozzarella dough. It’s as easy as 1-2-3.
- Melt the mozzarella and cream cheese in a microwave safe bowl for 1 1/2 to 2 minutes, stirring at the half-way mark.
- Add a beaten egg to the melted cheese and mix with a fork until combined. Be patient because it will fight you at first!
- Add the almond flour (and any seasonings) to the cheese mixture and thoroughly combine. Some people use their hands to knead the dough, others use a rubber spatula, but I use a food processor.
Now you’re ready to pat the dough onto a parchment lined baking sheet or roll it between two pieces of parchment. I like to roll it for even thickness. Then, I roll the crust back over itself along the edges to create the look of a crust.
Bake at 425 F for 8-10 minutes until golden. Top with your favorite low carb ingredients like pepperoni and cheese! Then, bake until the cheese is melted.
TIP: Fathead dough is sticky so oil your hands with olive oil for easier handling.
PRO TIP: Use pre shredded low moisture mozzarella cheese for the very best results.
SECRET PRO TIP: Rub a small garlic clove over your low carb pizza crust before you add the toppings. You’re welcome.
What About Low Carb Keto Pizza Sauce?
I like Rao’s Marinara Sauce because it’s low in carbs and tastes great, but it’s also expensive. I’ve found the best price at Costco. Target sells a good low carb sauce called Organico Bello which is more affordable. Or make your own homemade keto pizza sauce.
CONCLUSION:
This low carb pepperoni pizza tastes so much like the real deal that it satisfies those pesky pizza cravings. Of course it doesn’t have the exact texture as a real pizza, but it comes pretty darn close. The crust is thin and crisp and holds up well to toppings.
If you haven’t tried this recipe for low carb pizza crust, let me warn you. This is for serious cheese lovers only. It’s made almost entirely of cheese!
Serve this great low carb Pepperoni Pizza with a nice big salad and you will be happy-happy!
*This recipe makes one large thin sheet pizza, two 10 inch extra thin round pizzas or one 12-13 inch thin round pizza (shown).
Try this Low Carb Pizza for 4.5 net carbs per serving!
Low Carb Pizza – Fathead Crust
Equipment
- Microwaveable bowl
- Large sheet pan or 12 1/2 inch round pan
- Parchment Paper
- Rolling Pin
Ingredients
Pizza Dough
- 1½ cups part skim shredded mozzarella cheese (5 oz/140 g)
- 2 oz full fat cream cheese, cut into chunks (56g)
- 1 large egg
- 1 1/4 cup almond flour (4 oz/ 110 g)
- 2 tbsp whey protein powder (or 1 tbsp oat fiber or 1/4 cup more almond flour)
- Olive oil to handle dough
Toppings
- 1 1/2 cup mozzarella cheese (5 oz /150 g)
- 1/2 cup keto pizza sauce (4 oz/113 g) (or your favorite)
- 20 slices pepperoni slices (or as much as you’d like) (1.5 oz/43 g)
- 1 small garlic clove
Instructions
Preparation
- Preheat oven to 425 F degrees and position one rack to the bottom position and the other to the upper third.
- Microwave the cheeses in a microwave safe bowl for 1 1/2 – 2 minutes, stirring half-way through. It should be molten.
Procedure
- Scrape melted cheese into the bowl of a food processor, add the egg and process until combined. Add the dry ingredients and process again until thoroughly combined. If the dough is very warm and sticky, let it cool to room temperature before rolling. The dough is very sticky by nature, but oiling your hands makes it manageable.
- Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands. The dough will cover most of the sheet pan with a 1 – 1 1/2 inch border all around. Dock (poke holes all over) with a fork.
- Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Prick the dough all over with a fork.
Bake
- Bake for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake until the cheese has melted.
- Cut into 6 pieces and serve. Makes one very thin sheet-pan pizza, one 12-13 inch pizza or two very thin 10 inch pizzas.
- The serving size is 1/6 of the recipe and 4.5 g NET CARBS.
Notes
*** Pictures is a 12 1/2 inch pizza.
Nutrition
Low Carb Pizza Supreme with Fathead Pizza Crust
Low Carb Sausage and Kale Fathead Pizza
Can this recipe be adapted to a a 16 inch or extra lage pizza?
You will need to double the recipe, Danielle. Also, because the dough is so tender, I fear transferring a 16-inch round to the pan will be difficult. You may want to oil your hands and pat the dough into place. -Kim
Love this recipe! It is the only one I use and it is amazing. The others I have tried come out too cheesy or mushy. This one really is pizza crust.
Thanks for the lovely recipe.
I have just one question, in this recipe you don’t mention to turn on the broiler for the last 5 minutes but the supreme pizza has that instruction.
What is the reasoning for using over/under-warmth or convection I guess for the first 8-10 minutes and then turning on the grill-element or broiler as you call it in the US for the last 5 minutes but on only one of the recipes?
PS. Now I know what a supreme pizza is and will make it as soon as possible, sounds lovely!
Hi Andreas. The supreme pizza had more toppings on it so I felt the broiler was the best way to get the cheese and toppings hot. Of course, you can experiment and find the way that works best for your oven. This recipe was developed in working with an old standard sized gas oven. All ovens are different and perhaps you don’t need the broiler. -Kim
This is the first pizza crust I have made since beginning low carb several years ago (and I have made a lot of them!) that we could actually pick up and eat without using a fork. My husband loved it! The only thing I missed was that yeasty taste. I’m wondering if you ever tried adding a bit of yeast to the fathead dough just for flavor? Thinking of trying that next time. Would love to know if you have tried it already and if it worked.
Hi Barbara. I’m sorry I didn’t get to your nice comment until now. I’ve been moving out of state and it has presented many challenges! I’m glad you like the recipe. I actually have tried adding yeast to the dough and it will rise, but it ends up tasting bad – at least I thought it did. Perhaps if dissolved yeast is added just to flavor instead of providing leavening it would taste better? I honestly have tried that. Have a wonderful day and thank you for taking the time to leave a comment. I appreciate that very much. -Kim
This by far has been the best fat head dough recipe I have tried and I have tried them all! I think the addition of the isolate powder is the trick. I have found that dough comes out better when you use pre packaged mozzarella as it has less moisture than grating it fresh. This pizza crust has a wonderful chew to it. I can’t wait to try this making calzones and pretzels. Thanks you so much.
Excited to try your recipe! If I don’t have a food processor, should I use a blender or just muscle to combine ingredients?
Thank you!
Hi Raeann. You can knead the dough. You may need to add a little more almond flour to make the dough more workable, especially if doing it by hand. When the dough feels elastic and smooth, oil your hands to either pat into a sheet pan or roll between two sheets of parchment. i like to roll it because it makes the dough even and it bakes more evenly that way. I also have a nice crispy cauliflower crust that uses riced cauliflower instead of almond flour. It doesn’t taste like cauliflower and is a nice option if you want something different. Have a nice day. -Kim
Looks Yummy! Will be trying your pizza ideas. Made the Breakfast pizza yesterday. It was delicious and I will keep making it. Wanted to send picture didn’t know how.
Hi Dee. You can send me photos on Facebook in the Messenger app or on any post. Have a great week. -Kim
Excellent pizza, however I put hamburger, mushrooms, green pepper, white onion and bacon on it and it was so filling only needed one piece. I will say dough was a little difficult to work with but i’m Sure it will get easier each time I make it.
Hi Donna. Add just a little more almond flour (2-3 tbsp) and make sure to oil your hands when working with it. It should be sticky, but easy to work with. Sometimes it needs to cool down a little. -Kim
I lightly spray two pieces of parchment paper and then roll out the dough between them. So much easier and works like a charm!
As close to the real thing that I’ve found! Husband complains about every almond flour thing I’ve tried EXCEPT this. Loved it!
Hi, I would like to use coconut flour instead of almond flour. Should I change the amount used?
Many thanks
Claire
Hi Claire. I did not test an all-coconut-flour recipe so I can’t advise how much to use nor can I guarantee a good result. No, you can’t sub them 1:1. I would google “fathead dough coconut flour” and try one of the recipes that comes up. -Kim
Will nonfat cream cheese work in this recipe?
I have not tried it with non-fat ingredients. -Kim
Hi Kim,
Love the Pizza recipe, and want to try more….
I have tried to make payment on your 27 theme night keto e-book, but there is a problem. My computer says that you have set up the payment collection incorrectly. Please advise how I can make payment and get the e-book.
Regards,
Ian….
Hi Ian, I’m glad you like the pizza recipe. I’m sorry for the hiccup with the theme night keto recipes. Just so you know, it’s not an eBook, but rather a collection of links to recipes that fit within particular themes. I’ll let the person who is in charge with that Website know there is a problem. Thank you for letting me know. Have a wonderful week. -Kim
This is awesome! I used the same ingredients and cut them into squares then sprinkled jalapeño salt on them and baked a little longer until they were crunchy crackers. Thanks!
Oh my goodness! I am SO over cauliflower pizza crust because it tastes like farts, and decided after getting back into keto for a month and a half to reward myself with a new recipe. I finally decided to try fathead dough, and yours was the recipe that looked easiest and best to make. Lo and behold, I’M THRILLED with how easy this was to follow, and how delicious this pizza turned out! It’s been years since i could pick up a piece of pizza and eat it with my hands. It even had that satisfying crunch and texture around the edges, and was bready enough that I barely noticed I wasn’t cheating horribly. The rubbing with garlic was a nice touch, and I sprinkled some fresh basil on top for extra freshness. So good, so filling, so dead simple. Thank you so much for sharing!
Hi Becca! I’m THRILLED you liked the recipe. You made me laugh out loud with your cauliflower pizza crust comment! I needed a good laugh. I hope you have a wonderful week. -Kim
I literally just laughed out loud at the crust being like farts! LOL! I needed this laugh!
Ian the macros per slice or for the entire pizza
The macros are for 1/6th of the pizza recipe. -Kim
OUT OF CURIOSITY, WHY MARINARA SAUCE AND NOT SUGAR FREE TOMATOE SAUCE??
Hi Nadiah. Great question. I use the lowest carb jarred sauce I can find, that I like – Rao’s Sauce. You may use what you like. -Kim
Thank you so very much for this recipe! It turned out absolutely wonderful! Just a suggestion: use vinyl gloves to first incorporate the ingredients together instead of a food processor.Then with gloves still on pat the pizza crust out on parchment covered baking sheet. So fast and less cleanup.
Great idea, Johnna. This will be great for those who don’t like getting their hands sticky, like me! -Kim
Hi Kim! Great recipe! I was craving pizza and this totally took care of the craving. One question – I calculated the macros and my carb count for 1/6 slice is way off – I got 12g carbs and yours stated 6g. I followed your recipe to the T so I’m thinking the difference may be nutritional label difference between brands? The whole milk mozzarella I used had 1g carbs per 1/4 cup; used Bob’s Red Mill Almond Flour, Rao’s pizza sauce, Philadelphia cream cheese. Any thoughts on where I went wrong? Thanks! And thanks for a great recipe!
Hi Sarah. I just put all of the ingredients into FatSecret.com. I weigh all of my ingredients and enter them as grams when I test a recipe and get the nutritional info. The original nutritional calculator I used for this recipe was MasterCook. FatSecret gave me this for 1/6th of the recipe: Carbs: 5.88g, Fiber: 2.1g = Net Carbs: 3.7g. So, it’s even better than when I originally calculated it. I LOVE FatSecret.com and believe they have the best nutritional calculator around. Just be sure to watch the brands you are entering and how you are entering. If I enter 8 servings of 2T of almond flour (1 cup) -vs- 90g of almond flour, I’m going to get a huge discrepancy in carb counts. If I enter 4 servings at 1/4 cup of almond flour -vs- 90g of almond flour, I will still see a discrepancy, but it will be better than the previous example. I hope that makes sense. -Kim
I signed up for FatSecret and can’t seem to find the nutritional calculator you used, on their page. Do you have the link to the counter where you are creating this recipe with all the nutritional info calculated for you, please and thank you! <3
Hi Tami. You can add food daily for your journal or type a recipe into the My Cook Book. That’s what I use. I have hundreds of recipes in there. It takes time to choose the right ingredients. I weigh my ingredients (because I’m a blogger) and found that entering “blanched almonds” for almond flour gives me a truer carb count. This is just one trick I have learned over the years. -Kim
If you get the brick mozzarella instead of shredded and then shred it yourself, there are 0 carbs. For some reason preshredded has carbs.
Shredded mozzarella has potato starch keeping it from sticking.
I don’t know why but BRM products seem to have more carbs per serving than other well known brands. It’s one of the reasons I stay away from them when I’m low carbing. As soon as you mentioned BRM almond flour I knew you were going to end up with a higher carb count. Not all almond flour have the same carb and fiber count. Just carb counts vary for cheese and cocoa powder across different brands.
Very yummy! I made a sheet pan pizza and it turned out fabulously! I used 2 Tbsp of coconut flour instead of oat flour and it turned out crisper than usual. This will be my go to pizza from now on!
Hi is there supposed to be any kind of leavening in this recipe?
Not in the pizza crust recipe, Patricia. -Kim
Seriously – this dough and pizza is absolutely fantastic! I no longer miss pizza. Thank you!
Fantastic, Phil. I’m glad you like the dough. It’s life changing. -Kim
Actually the Fathead guys gave Cooky credit for the original recipe and said they had changed her recipe a bit to make it their own.
Really good, very filling! Don’t need much to get full, it’s very tasty.
Hi Kim
I have just gone keto and finding these yummy looking recipes a little tricky because I have a nut allergy. Could I sub the almond flour with something else?
Thanks
Hi Whitney. You could probably use ground raw sunflower seeds for your flour, but may goods turn green from the chlorophyl. It doesn’t affect taste, just color. Try recipes on Sugar Free Mom. Her son has nut allergies and she makes quite a few low carb recipes that don’t use nuts. -Kim
Hi! I substituted the oat fiber for psyllium husk & used this recipe to make a stuffed crust pizza & this is the best pizza I’ve ever made! This will be my go-to recipe for pizza crust now because it’s crusty & flaky & very satisfying bites very much like a wheat flour crust, but way less carbs & gluten free!
Thank you!
I can’t wait to try the psyllium husk. Thanks for sharing, Zoe! Enjoy the rest of your week! -Kim
Dies this pizza do well in the freezer ?
Hi Moni. I haven’t frozen a whole pizza to thaw and reheat yet. My guess is that it would do well since it’s mostly fat. -Kim
Just WOW! This is SO good!!! I dare say even better than most pizzas I’ve had lately. I too love Rao’s pizza sauce. It is super good! This dough is just SO versatile too. You could make all sorts of things with it. I’m going to start creating! Thanks for an awesome recipe (and lunch!)
Just made this tonight and it’s delish!! I used 2 oz. Ricotta since I didn’t have any cream cheese, used Alfredo sauce since I was out of marinara, and I baked it all at once for 12 minutes since I forgot to bake the crust first. It tasted great but it stuck to my skillet like crazy, despite the skillet being covered in oil inside.. Ended up just having a pile of crust pieces and toppings on the plate. I wonder if the substitutions or baking it all at once caused it to stick like that? I’ll have to try again with the cream cheese in the crust and marinara sauce.
Hi Patrick. This crust does much better on a piece of parchment (shown in photos). The cheese can make it stick pretty bad. I suggest trying to follow the recipe as written. I spent considerable time testing this recipe all different ways (about 10) with all different ingredients and this was the best technique and the best ingredient combination. Good luck with the next try! -Kim
OMG! That was incredible! When we order pizza, I usually scrape off the top and leave the crust, I will be making this often! Thank You!
Made this last night and it was a huge success! My 19 year old son has been on a VERY strict Keto diet for medical reasons for more than 2 and a half years, and pizza is the thing he has missed most. We have tried other recipes that I couldn’t get him to eat because the crusts were so odd, but he could not stop talking about how much he liked this one! Thank you so very much!
I’m so glad he enjoyed it, Rebecca! -Kim
Apologies if the question has been asked already but do you have any measurements in grams? This cup stuff is confusing, how big is the cup? Thanks in advance!
Hi Nick. I updated the post to include the info. I linked to my U.S. to metric conversion chart at the bottom of the recipe so you can use it in this recipe and for others. -Kim
This was really good !!!!! Crispy crust & tasted wonderful!
I will definitely make again !!!
Thank you !!
So good!! I couldn’t believe it!
Are the nutrition facts for the entire pizza or one slice?
The nutritional information is for 1/6th of the recipe. I hope this helps. -Kim
If you use whey protein isolate it should bring the carb count for the whole pizza to like 14 carbs. Which is significantly less.
Is it 1 and 1/4 cup of almond flour or just 1/4?
Hi Sandra –
It is 1 and 1/4 cup. Let me know if you have any more questions!
Kim
Hi Sandra,
Any possibility of substituting Coconut flour for the Almond flour? Looks like a great recipe! I only have coconut flour in the cupboard. If not, I’ll just get some almond flour, but I figured it didn’t hurt to ask.
Thanks,
Sheri
I found a recipe that uses only 3/4 cup of almond flour and it tastes great.
NO COMPLAINTS HERE! This was just perfect for us! Mine did not look as pretty as yours, but I did a rectangular crust. I used extra almond flour, since we don’t have the protein powder. I popped the dough into the fridge for a minute or two after mixing in the flour, and it handled nicely! Rolled it out onto my silpat and baked for 11 minutes (I rolled it to about 10×15″). I was really happy with the generous servings this made! THANK YOU for filling a void for our family!
This bread….are you kidding me!?!? I needed a keto bread option for a buffalo chicken dip and came across this. I cooked it like stated and then cut it into chip sizes. AMAZING! I’ll try the pizza later on this week but I wanted to thank you. Literally the first comment I’ve left on a recipe/blog website. You deserve it.
I’m so glad you were happy with this recipe. I love how you used it as a dipping option for Buffalo chicken dip. I’m going to try that for sure! -Kim
Is there a substitute for cream cheese that might be found around the house? A member of our family has an allergy but we’re not able to go out and buy anything special.
Hi CJ. Try using 1 tbsp of butter (or olive oil?) instead of the cream cheese. This dough is pretty forgiving and takes all kind of subs. You can even use vegan cream cheese and vegan mozzarella to make the dough. -Kim
I’ve been religiously doing keto for the past month and live within walking distance of some really great pizza places. I was on the verge of falling off the wagon and ordering “real” pizza, but luckily had all of the ingredients for this recipe on hand. This was so good and filling and so easy to make. Thanks for posting this recipe.
Can you put ingredients on the raw crust & bake?
That’s a great question. I’ve never tried it, LaDonna. -Kim
I have tried this. No so great on a raw crust. I highly recommend cooking the crust first. Much more like a real pizza trust.
I accidentally put the toppings on without baking the crust first, which is weird because I’ve made tons of iron skillet pizzas before and always baked the crust first. Still came out pretty nice after about 12 minutes, but it was almost impossible to get the slices out of the skillet intact. I had oil brushed on the bottom but it absolutely stuck all over like crazy! I wonder if baking the crust first would help that?
Hi Patrick, please see my response in on your other comment. Have a wonderful week. -Kim
I really want to make this but we have a nut allergy in our home, is there a substitute for almond flour? Thanks so much!
Hi Emily. There is a recipe for coconut flour fathead dough maybe on Low Carb Yum? I think Brenda at Sugar-free Mom may have a recipe using sunflower seed flour because she has a child with a nut allergy. Some people said they have used flax seed, but that is pretty absorbent so I don’t know how much to use. I hope some of these options work for you. -Kim
Have you or do you know anyone that has tried to put this crust on a grill?????? I love grilled pizza crust and I am just getting ready to start a Keto diet for health reasons.
Hi Viki. I think it would fall apart if put right on the grate. I bet you could bake it on the grill in a pan, but I haven’t tried. -Kim
Thanks……thinking I may try it……will let you know the outcome! Thanks for the response!
Cook it on the grill, on a pizza stone!
Delish! Thank you!
Hi How big is a serving?
Hi Corrine. It’s 1/6th of the recipe. How big the piece is depends on how thin you roll the dough (how big you make the pizza). -Kim
I use your low carb chicken parm recipe a lot, and noticed the link to this at the bottom. We’re a big fan of the fathead pizza around here, but I noticed your version had more cream cheese and almond flour than the original. Can you tell me what prompted the change, what one gets out of the different proportions there?
Thanks, and really enjoy your site.
Great question. I wanted a slightly larger recipe and a more bread-like texture. I played with the recipe for several weeks with different ingredients and proportions and liked this version the best. Adding more cream cheese makes the dough a little shorter and is my preference, but do what you like. I sometimes try recipes and if I think I can make it better I will try. For the most part, though, I do my own thing and develop my own recipes. I hope this helps. -Kim
Thanks for the response. I made the standard version tonight for dinner – which is what reminded me that I wanted to ask about this – and I might give your version a try next time. I like a crispy crust, and have a feeling this version might produce that.
Keep up the good work!
Made this today, and OMG it is so delishes.I have had such a craving for pizza lately, but I saw your recipe and made it . This will definitely be my go to for pizza from now on. And it is very filling. Thank you
Love this crust. I make it all the time when I’mm by garlic bread
Would this work using a pizza stone or does it need to be made on a metal pan
Hi Judith. I don’t have a pizza stone, so I don’t know. Because it’s cheese and nuts, it could brown very quickly so you will have to watch it. -Kim
I did make it on my pizza stone, but would not recommend without parchment paper. I tried to just sprinkle some almond meal down, but because you flip the pizza, you end up with almond meal under your cheese. Also, I had to sort of scrape it off the stone. It came off all together, but not without a lot of nail biting. Haha
Any ideas for those that can’t have dairy . Like dairy free cream cheese as well as dairy free mozzarella cheese?
Yes, Yvette! I have had people say that dairy free cream cheese and vegan mozzarella cheese work. -Kim
Instead of oat fiber could I use psyllium husk, cannot wait to try this recipe tonight!
Hi Kelsee. I haven’t tried this with psyllium husk powder. You could use coconut flour, whey protein powder, and some people have tried flax. You can try, but you may need to use another egg. Let me know what you decide to use and how it turned out. -Kim
Oh my gosh! I just made the pepperoni pizza and I can’t believe how good it is. My husband and I started a Keto lifestyle about 3 weeks ago, and most days we are good, but lately we’ve been wanting to have a non-“meat” meal, like pizza. This really hit the spot. Thank you, thank you , thank you. I can’t wait to try other recipes on your site.
Lol! I’m so happy you liked the pizza, Marina. Thank you. I hope you find many recipes on the internet that keep you tastebuds happy and help you on your journey. -Kim
This is what I’m making for dinner tomorrow night! Looking forward to it. I really miss pizza, a lot lol
Hi, I used unblanched Almond flour and my crust doesn’t look anything like yours. Should I try another brand?
Hi Lisa. I rolled the edges of the dough in to round them and make a “crust” is that what you are talking about? -Kim
Pretty good! Hit the spot. Tip, use cling wrap instead of parchment for the top layer, makes for easy peel off and can see dough as you roll out. Will be making this often! I also added a bit of sea salt to the dough. Thanks!
I’m glad you liked the recipe, Jim. Thanks for taking the time to comment and share your helpful tip. Enjoy your day. -Kim
Hi, I love this website and have tried several recipes with great success. However I’ve been choosing things I can reheat as it’s just me at home now. How do you recommend reheating this pizza?
Hi Lynn. I’m glad you have found some recipes that you like! I’m lazy and just reheat in the microwave, but you could reheat in a 350 F. oven until it’s hot enough for you. -Kim
Hi there. Is the crust baked on top of the parchment paper?
Great question, Teri. Yes, the crust is baked on the parchment so it doesn’t stick to the pan. Enjoy your pizza! -Kim
Hi, my son is allergic to almonds would soy flour work as a sub or do you recommend something else? Like Red mill low carb baking mix? I’m not sure what to use? Thank you.
I would try the Bob’s Red Mill. I haven’t used it in this recipe before, so I’m not sure how much to use. I would start with the same amount, first, and omit the protein powder. If it comes out really dry after baking, then use less of the mix next time. I’m sorry I can’t be of more help. There are recipes that use coconut flour instead if you want something that is tried and true. -Kim
You left out the instructions on how to only eat one piece! Looks fabulous and I will be making this soon.
Looks good! Is there another flour that might work? We have but allergies. Thanks!
You could try sunflower seed flour or a smaller amount of ground flax. – Kim
Coconut or almond flour I’ve heard of both. But quantities may differ as one is more grittier than the other
Are the nutritional values based on the whole pizza?
Hello Gurdeep. The nutritional information is for 1/6 of the recipe. The recipe serves 6 people, which results in a smaller piece, but the pizza is filling and perfect with a nice big salad. -Kim
This is such a great recipe. I wish mine looked as good as yours does. I rolled the crust and it worked very nicely. Thanks for the recipe!
It has two oven times listed. So we preheat to 425, and then bump it down to 400? Or should it only have one temp???
It does. I’m sorry about that. The recipe has been corrected. -Kim
it was amazing
Great! Thank you.
HI there! Made this pizza tonight and it was amazing!! Thanks for sharing.
Quick question- the nutrition facts you have listed, is that for the whole pizza for per serving?
Hi Jennifer. I am so glad you liked the pizza. The nutritional facts are for 1/6th of the recipe. Have a great week. -Kim
This looks awesome! What is the serving size for the nutritional value?
Thank you, Rebekah. The serving size is 1/6 of the whole recipe. Enjoy the pizza. -Kim
This may be a dumb question but I can’t get access to pay fiber so I’m going to try using whey protein powder– however I can’t seem to find any non-flavored powders… do you think “natural vanilla” flavor will be okay?? Seems a little weird but not sure what else to do! Thank you!
Sarah, I get oat fiber on Netrition for about $5? and Isopure zero carb plain protein powder from Amazon. Both last me a year. HOWEVER, they are not necessary to make the recipe. Just use 1/4 cup more almond flour. The recipe is very sticky, so let it cool while your oven heats. Enjoy the recipe. -Kim
DELICIOUS!!!
Thank you so much, Teri! -Kim
Made this tonight! OMG!! Where has this been my entire low carbing life!! Love love love it!
I’m so glad you liked recipe. Who doesn’t like pepperoni pizza? Have a great weekend. -Kim
What is the serving size ??? Whole pizza ? One slice ? Let me know please
Hi Collin. The serving size is 1/6th of the recipe. How many slices will depend on how you cut the pizza. -Kim
So is this 321 calories per slice?
Yes, aldyn, per 1/6th of the recipe as written. It is low in carbs but not low in calories. I like serving it with a green salad. -Kim
Amazing! I have to be gluten free I recently started low carb due to my jeans getting a bit snug. As well as trying to avoid becoming a type 2 diabetic. I did 8 minutes and it was nice and brown but the bottom for us needed a bit more. I used parmesan instead of protein powder. I also ran my almond flour through a sifter to avoid the dreaded gluten free Sandy texture. I think it is the cheese that gives it the gluten like texture that I miss with so many recipes..Hubby liked it as much if not better than the homemade full carb full gluten crust we use to make on the grill back in our gluten days. I miss those days :( so thank you! !!!!!!! I saw the edge of yours in the photo and tried to duplicate it. I took pictures of it each step of the way it was so pretty.
I’m glad you liked the pizza, Monica. I agree with you that the cheese is what gives it a similar stretch or texture of gluten. I loved grilling my pizzas back in the day, too. I loved the charred bits and smokey flavor. I’m sure your pizza was beautiful. Thanks for taking the time to let me know about your pizza! Have a great weekend. -Kim
You can cut the carbs even farther with crushed spicy zero carb pork skins. Tried both and tasted the same to the wife and myself
Instead of the almond flour? I’ll have to try that, Buddy. Thanks for the tip! -Kim
I just made this for dinner. It was just like having pizza again. My husband said it was “great”. Next time I’ll leave the crust in for the full 10 minutes. I got worried when it started to brown so quickly. I love your website. Thanks for being out there. Jane from Ottawa.
Isn’t it great to have recipes available that taste so similar to the real thing, Jane? I’m glad your husband liked it. Sometimes husbands are hard to win over. Lol. Thanks for your kind words and for taking the time to leave such a nice comment. Enjoy your weekend. -Kim
I just made this tonight, as a Valentine’s gift for my diabetic husband, and it came together very well. I made one 12″ crust, but mine did not have the edge yours has and my crust was almost black by the time it was all done and tasted quite dry. The pizza itself had an excellent real pizza taste! Love the recipe, but am wondering what I can do so it isn’t so dark/dry. (I did bake it on parchment, but on a pizza pan with holes.) thank you for the recipe.
Elizabeth, it sounds like your oven is hotter than mine. If you overcook it it will be dry. I rolled the edge on the pizza in towards the middle just a little to get the crust to look like that. I purposely didn’t share that trick because I didn’t want other bloggers to copy it. Petty, I know. Now you know my secret! :) I would decrease baking time until it is lightly browned and then put it back in just until the cheese melts. My oven is 20 years old and I am always afraid that it is going to explode on me! Lol. I hope these ideas help make your second attempt perfect. Have a nice evening. -Kim
Thank you, Kim. I do think the first browning was too much, maybe too high temp, or too close to the bottom. I was worried about it being soggy, but don’t think that’s a problem. Will remove it earlier next time will definitely roll the crust, it looks more like real pizza. My husband was thrilled…I’m more the critical one. Thank you for the recipe, it was easy to do.
You are most welcome! So glad your husband is finding things he likes. -Kim
It’s tough when you’re diabetic. He’s lost 27 pounds in four months, so I thought he deserved a treat. He’s really missed pizza.
My family loved the pizza tonight! I thought I’d get all fancy and make it a stuffed crust pizza. Sounds great, huh? Yeah, there’s so much cheese in the rest of the recipe that the cheese in the crust wasn’t even noticeable. Anyway, the husband says it’s better than take-out (and wants to know how often I can make it) and my 14 year old said it was “good.” Do you even know how high a praise “good” is to a teenager?! This recipe is definitely a keeper!
Wendy, that’s great news! I haven’t tried a stuffed crust pizza yet and it sounds great. For a while we were doing Friday night pizza night because it could be made faster than delivery! You’re right, I have a pre-teen and we are seeing some of the teenage attitude. Thanks for commenting and telling me how your family liked the recipe. Have a wonderful week. -Kim
How stupid. You post a supposed “low carb” pepperoni pizza without appropriate measurements. I am suppose to be on a low carb diet but to manipulate people like this just to get subscribers is crap. Makes it hard to give you any kind of rating.
Hi Bea. I tried my best to accommodate all with this recipe. I used cups & ounces which I measured and weighed myself and then used Google to convert to grams. If something is in error please let me know. I may be inexperienced with metric conversions, but I am hardly stupid. I like to use weight (ounces, grams) in my recipes because it gives the most accurate carb count in my nutritional calculator (MasterCook). There are a lot of folks who want to know exactly how many carbs they are eating and I try to be as accurate as I can. Furtherrmore, the serving size is 1/6 th of the recipe and I tell you in the notes what size pizzas the recipe makes and which size I used in the photo. I don’t know how I could be more specific. Thanks for your comment. I hope you have a more positive day. -Kim
Well responded. Some people just lack manners. Rather than asking for the information she needs (or using her brain to work it out), she relies on insults. This is a FREE recipe! How is that charging someone?! Keep up the great work and let negative people and their attitudes flush away like a bad meal.
Hi, Lottie! Thanks for taking the time to pop on over from Facebook and let me know the recipe wasn’t in error – and for all of the positive comments. I appreciate it! Have a great week! -Kim
Kim,
I think the problem here is that you’ve given too many possible ways to measure out ingredients. You should clearly just draw pictures of measurements. With crayons. Words are just too difficult for people without brains or the understanding of how to use a coffeemaker to get their much needed morning caffeine. Less ‘splaining and more drawing. It’s the secret to happiness. Oddly enough, it’s also the secret to stupid. Go figure.
Hi Wendy. I just bought a beautiful new box of twistable crayons for my daughter. I will get on it! ;) Thanks for the comment and enjoy your week. -Kim
Please, be respectful. This is a service that she supplies free of charge. No need to call others names. Lots of other recipes and places to look if this is not meeting your low carb needs. No need to be so rude.
Not sure what you mean Bea by “supposed low carb pizza” because this pizza IS low carb. There is no flour & she specifies no sugar added sauce. The measurements & ingredients are very similar to the cheese, egg, & almond flour crust you’ll find in every other low carb blog.
Bea, your comment is completely unfounded & unnecessary!!
Bea-
There is this thing called the Internet. Maybe you have heard of it? You can try using it to look up the GIVEN measurements to suit what you need. Everyone is just trying to do their best. So instead of being nasty, why not just ask for what you need; OR better yet, look it up yourself (you know – fact check)? Then, make a suggestion. Should Kim also wipe your nose for you, too? The nature and tone of your comment is absolutely unhelpful. It makes people question your intelligence.
Kim, I totally do not get what this poster is commenting about. Your recipes are VERY clear and they work. I think sometimes simply have a need to be mean. Like you, I hope they have a better day and enjoy your recipes and all the work you put into them.
Thank you Patti. I appreciate the time you took out of your day to check the recipe for me and to leave such a supportive and kind comment to me. I wish you a beautiful day. -Kim
What in heavens are you talking about? The measurements are all there. This is such a wonderful site with wonderful recipes and most of us really appreciate all the work Kim puts into these recipes. You need to rethink how offensive you are. If you would have just let anyone know what problems you are having with the recipe, anyone would try to help. Personally, I much prefer my recipes in weighted measurements, but it looks like you have everything here. Perhaps you don’t know how to read a recipe.
This recipe is indeed low carb. Measurements are all there. It is also delicious and could not be any clearer in the recipe. What a shame that you can not see this. Now I wonder who the stupid person really is!! How rude of you to post such nonsense!
Oh I could make this for din but no whey protein powder.
Hi Annie. You can sub more almond flour if you want. The whey protein powder gives it a more bread-like consistency. You can also follow the original Fathead dough recipe. Many people love it, I just think mine is a tiny bit better. Enjoy your pizza! -Kim
What happens if I don’t want to use protein powder?
Hi Susan. You can sub more almond flour if you want or you can follow the original Fathead dough recipe. Adding the whey protein gives it a more bread-like texture! It a very forgiving recipe. Have a nice evening. -Kim
Gonna gave to make this real soon! Been craving pizza.
Robin, it’s so good. If the dough is too sticky, let it cool a little and you will be fine. Enjoy your pizza! -Kim
I’ve been making the fathead pizza dough for over a year, it’s good but wasn’t quite right. I saw this online a couple days ago and figured I’d give it a try. O.M.G! Thank you, thank you, thank you! This is the best low carb, grain free pizza dough I’ve had since going low carb. I feel like I had REAL pizza!
Cindy, I am thrilled that you liked the recipe and were able to scratch that pizza itch! I love pizza and it’s nice to be able to whip one up in less time than it takes for delivery. Thanks so much for leaving a comment and letting me know you feel about the recipe. Have a great day! -Kim
Can you make this without the wet protein?
Sure Mike. Add 1/4 more almond flour or follow the link to the original Fathead dough. Happy eating! -Kim
Hi again,
I made this pizza tonight, using the double boiler method for melting the cheeses that you suggested – it worked really well! I let the cheese cool down a bit before working in the egg so that it didn’t end up scrambled. I don’t have any protein powder so I used the extra almond flour mentioned in an earlier comment. The dough wasn’t too difficult to work but it wasn’t easy to roll out thinly, I used the parchment paper to roll it out. I wonder whether using a little more liquid would help to balance the extra almond flour?
I was surprised how quickly the base browned in the oven, definitely need to keep an eye on it and not stray too far from the kitchen for that stage!
The final result was tasty but it did have that distinctive almond flour taste. The texture wasn’t too bad though – perhaps both would improve if I’d used the protein powder? Next time I make it I’ll make the effort to source some – is it the same as the one that people would use for body building?
I’m so happy to have an edible low carb substitute for my usual Friday night treat. A huge thank you for providing the ingredients in grams as well as cups – this was a massive help as I’ve really struggled to find a reliable conversion tool for other US recipes and there aren’t many UK-based low carb bloggers out there.
Thanks once again,
Angie
Angie, thanks for the detailed comment. I’m really happy that the double boiler method worked. I wonder if the cheese got too cold to be worked properly? Maybe the conversion was off and a little less almond flour was needed? I can get my crust REALLY thin when rolling it between oiled parchment – it does take a little time. The protein powder I use is Whey Protein Isolate and it is pure whey powder. It is used by bodybuilders and in low carb baking. It helps improve the texture of baked goods. I would buy an unflavored protein powder because you could always add flavoring and sweetener. Make sure to get one with the least amount of carbs. I get a zero carb protein powder – Nature’s Best Isopure brand. Thanks again for letting me know how it went and it is my absolute pleasure to share recipes. Have a nice weekend. -Kim
Thank you for the extra info, I’ll definitely be making this again so I’ll try the protein powder and oiling the parchment.
Take care!
Angie
I just made this pizza crust, and it was AWESOME. This is definitely my new favorite low-carb crust! Thanks SO much for sharing this wonderful recipe!
Hooray, pizza! Thanks for taking the time to tell me how you like the recipe Shanda. Have a great week! -Kim
Hi Kim
What an ingenious idea! I love cheese so this recipe sounds heavenly to me… Only problem I have is that I don’t have a microwave to soften the cheeses – do you have any suggestions for how I could do that step?
Thanks in advance from the UK!
Angie
Hello Angie, thanks! Hmmm. Maybe a double boiler? I would cut the cream cheese up and put it into the bottom and then add the other on top and cover? I’m just shooting from the hip here. When I do mine in the microwave, it gets all melty when I stir it. If it gets too hot, the dough will be very sticky, but letting it cool, helps a lot. If you have to go through the trouble of the double boiler, I would make a double or triple batch. Readers have had success in freezing and thawing the raw dough. Will you comment again and let me know what method you used and how it worked? I’m sure it would help others. Thanks again and have a wonderful week! -Kim
Thank you for your reply, I will let you know how I get on!
Thanks Angie. Have a great weekend! -Kim
Have you ever tried putting the melted cheeses into your Kithen Aid mixer then adding the egg and letting the mixer do the work? Love the crust hate the work!
Yvonne, that is such a great idea. You could double or triple the recipe that way. No, I haven’t used the mixer although I think the paddle attachment would be perfect! I’ll add it to the post. I’m so lazy that it would take more effort for me to lug out my mixer and clean the bowl and attachment and put it the mixer away, so I just use a fork. Someone froze the extra dough the other day and let it come back to room temperature before rolling and it was perfect. I think the mixer and a big batch is the way to go! Have a nice weekend. -Kim
To the best of my knowledge 8 ounces = 1 Cup or 125 g
Hi Terri. I’m not sure what your comment is addressing… Are you referencing the cheese? I measured the cheese, then weighed it in ounces. I usually use Google to do the conversion from ounces to grams.
I measured the cheese again, just now, in cups; re-weighing in ounces and then in grams and changed the gram weight in the recipe. Different ingredients have different weights so 8 ounces of something (say feathers) may not equal 1 cup. Thanks. -Kim
This looks delicious! Is there anything I could use instead of the protein powder?
Hi Jenny, great question. Yes, you can use 1/4 cup more almond flour or 2 tablespoons of Oat Fiber 500. I tried psyllium powder, oat fiber and protein powder and thought that the version with the protein powder tasted the best and gave a “breadier” feel to the dough. The original recipe just called for the almond flour. IF the dough is too sticky, let it cool just a bit before working with it. Have fun! -Kim
Fabulous! I have made calzones with this dough also. My husband loves it!
Thanks for coming back and leaving a comment Natalie! This dough makes the BEST calzones. Glad your husband likes it too. Enjoy your week. -Kim
Kim, I will be the first to say that I am an official, nay, high-ranking official of the Cheese Lovers’ Club. Haha. I have to say, your photo of this low carb pizza just had me at first glance. That perfect crust and those generous slices… girl, I could use some of this like, RIGHT now. Well done on making it low-carb too! It’s super impressive that you made a crust OUT OF CHEESE!! Woah. Great recipe & great pics. P.S. It’s so nice to meet you. :) Can’t wait to explore more of your blog. Pinning!
Nice to meet you, too, Demeter. I’ve been totally loving this low carb crust. It makes a darn good pizza – good enough to satisfy those pizza cravings cause…yeah, most everybody loves pizza! Thanks for introducing yourself and your great comment! Have a nice weekend! -Kim
Life and lack of organization happens to the best of us, Kim, so don’t fret! Plus I think you totally made up for the lack of posts with this cheesy deliciousness! Drooling over here!! And I love that this pizza is low carb, definitely means I can eat the entire thing… right?! ;) Cheers, friend!
Thanks, Cheyanne! It’s a great pizza! -Kim
I am a cheesehead! haha I love pizza but certainly don’t need all the carbs — I’m more about the cheese and toppings. This looks perfect!
Hi Marcie! I know, it is all about the toppings! Thanks so much. Have a great weekend. -Kim
we Love this crust! wondederful!!!!
Hooray! I’m so glad Natalie. Have a great weekend. -Kim