Discover how to make a simple fat head pizza with almond flour or coconut flour.

Fat head pizza is the most popular low-carb keto pizza recipe. It’s also the best gluten-free pizza recipe, and the entire internet is going crazy over it.

The cooked keto pizza crust can even be frozen for a quick and easy frozen keto mid-week family dinner.

If you are an absolute beginner, you may want to see the supreme guide to making fat head dough even without a microwave. Can be made with almond flour or coconut flour EVEN WITHOUT a microwave PLUS 16 keto recipes to use it.

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When you are craving a delicious slice of traditional pizza but don’t want to fall off your low-carb diet, you’ll love this recipe! Once you get a taste of this fathead pizza, you won’t even miss the real thing because it tastes just like it. 

Not only is the famous fathead pizza absolutely fabulous, delicious, and low-carb, only 2.4 g net carbs per slice PLUS it’s also a:

  • Gluten-free pizza
  • Wheat-free pizza
  • Grain-free pizza
  • And, better than any regular pizza you will ever taste!

What is fat head pizza?

Fathead pizza crust uses an easy low carb keto dough made from mozzarella cheese, almond flour or coconut flour.

This simple pizza dough recipe is perfect if you are an absolute beginner. It’s a crowd-pleaser, it’s perfect for mid-week family dinners and the supreme Friday night pizza night recipe.

Once you master mozzarella dough, you will discover there are so many different ways to use it.

It’s the perfect low carb pizza crust to keep you on track with your macro goals whether you follow a low-carb diet, keto diet or lazy keto diet.

Why is this the best keto pizza?

It’s the most popular low-carb keto pizza crust because once you learn how to make fathead pizza crust, you can use the pizza dough recipe in so many low carb recipes. It’s incredibly delicious and versatile. You can even make pizza pancakes or cheeseburger pizza too.

I like to make chili fat head crackers, keto bread sticks, and even keto pizza scrolls.

Why is it called is fathead pizza?

Fat Head is a comedy-documentary by Tom Naughton (comedian and former health writer). Well, actually, for anyone who doesn’t know, fathead pizza dough was created by Tom Naughton’s oldest brother’s oldest son.

The documentary explains how low cholesterol is unhealthy as well as saturated fat does not cause heart disease but instead of sugars, grains, starches, and processed vegetable oils do.

Ever since it has been named in honor of his Fat Head Movie.


Here’s how the nutrition of a traditional homemade thin crust wheat-based pizza crust recipe compares to a fat head crispy crust. Toppings are additional.

Nutrition of wheat-based pizza crust (1 slice): 18.9 g carbs, 8.8 g protein, 7.4 g fat.
Nutrition of fathead keto pizza crust (1 slice): 2.4 g net carbs, 11 g protein, 16.8 g fat.

In addition, the regular pizza will contain gluten, and if store-bought, it will also have preservatives, artificial flavorings, and probably some trans fats.

Also, remember- you will probably only eat 1 or 2 slices of fathead pizza compared to half to 1 regular pizza.

Can I overeat keto pizza? 

Does an entire pizza normally disappear before your eyes?

When you eat traditional pizza with a wheat base, do you eat and eat and eat and cannot stop at just one or two slices? Yeah, I’ve done that too.

But, I’ll admit it…there is no way you can over-eat with fathead pizza. And that’s part of the way that the low-carb keto diet works. By increasing the fat content in your meals, makes you fuller faster. You eat less and so the weight loss will follow.

Fathead pizza is incredibly rich, but that’s the point. You cannot overindulge. Most people can only handle one, or possibly two, slices. Add a side salad and you’ve got a great Friday night movie meal! 


This low-carb pizza crust is grain-free, gluten-free, low-carb, and incredibly filling.

The homemade pizza crust recipe is made from the following simple low-carb ingredients:

  • Pre-shredded/grated cheese – pre shredded mozzarella cheese is the best, but a mild cheese will also work
  • Cream cheese – it makes the pizza crust a little more softer than a straight cheese crust
  • Egg – makes the crust light and soft, but may be omitted for those who have an egg allergy
  • Almond flour – you can also use coconut flour instead of almond flour

All quantities, ingredients, and instructions are in the recipe card below.

My children love this recipe and prefer a fathead pizza crust to regular pizza dough. They even make it themselves.

How to swap almond flour for coconut flour

For those who have an almond allergy, or want to lower the carb count of a slice of pizza, you can easily substitute coconut flour. Coconut flour is much lower in carbs than almond flour.

A pizza made with coconut flour is slightly sturdier than an almond flour pizza. Most readers say it doesn’t taste of coconut but it depends on how sensitive you are.

Simply swap 1 ¾ cup almond flour (or almond meal) with 1/4 cup (4 tbsp) coconut flour. If it’s your first time baking with coconut flour and almond flour, you may need to read my guide to low-carb flours.


This is one of the easiest ways to make fathead pizza! Let me show you EXACTLY how to make a simple fathead pizza dough with a step-by-step process.

The entire recipe is in a printable recipe card at the bottom of the post.

STEP 1: Make the keto pizza dough

Place the shredded mozzarella and cream cheese with your chosen low-carb flour into a microwave-safe bowl and heat on high for 1 minute.

Once the cheeses are melted, mix them together.

Add the raw egg, seasoning, salt, and pepper. Mix again to form a cheesy dough.

You now have the simple fathead dough, mozzarella cheese dough.

STEP 2: Make the pizza base

Roll the fathead pizza dough between two sheets of baking parchment paper, into a circular pizza shape. You can roll it thin to make a thin crispy pizza base, or a deep pan dish. You can use a rolling pin, a wine bottle, a coffee mug, or even the bottom of a measuring cup.

If your fathead dough begins to stick, use a flat knife or wet hands to scrape the dough away from the parchment paper. You must use baking parchment or another form of non-stick baking paper for this recipe.

Remove the top sheet of parchment paper and place the low-carb pizza base onto a pizza stone, baking tray, baking sheet, or pizza tray.

Press all over the pizza with a fork to make small holes. This ensures your pizza base is cooked evenly and crispy.

Bake the crust in a hot oven. Using the baking paper, flip the pizza over mid-way during cooking so it goes crispy on both sides.

Step 3: Add your pizza toppings

Cover the cooked low-carb keto fathead pizza with a sugar-free tomato pizza sauce or low-sugar tomato paste. Add your favorite toppings. Ensure any meat you use is already cooked. The pizza will go back into the oven just to reheat the base and to melt the cheese topping.

How to bake thin crispy keto pizza

The trick is to roll out the mozzarella dough super thin using 2 sheets of baking parchment as shown in the step-by-step instructions and cooking video.

TOP TIP: Press a fork over the base to make little indentations to allow the keto pizza crust to cook evenly AND turn the low carb keto pizza base over mid cooking so it cooks and bake the crust on both sides.

Always preheat the oven. This guarantees a super crispy thin pizza crust that is golden brown.

Air fryer

How to cook a pizza in the air fryer? It’s quick and easy and perfect if you don’t want to cook your pizza crust in the oven.

If you don’t know how to use an air fryer, it’s super simple and is a handy addition to your low-carb kitchen.

  1. Heat your air fryer to 190C/375F.
  2. Cut a circle of baking parchment paper that is large enough to line your air fryer basket or wire rack. Ensure there is a gap between the pizza base on the baking parchment and the sides of the basket. This will allow the air flow at high speed to circulate.
  3. Roll your pizza and place onto the lined tray/basket.
  4. It’s almost impossible to prepare your pizza and to transfer it to your air fryer without all the topings falling to the floor. So add your toppings to the pizza once the rolled pizza dough is placed inside the basket.
  5. Cook for 7-10 minutes, or until golden.

If you love using your air fryer, I have 101 keto air fryer recipes for you to choose from (chicken, pork, ground beef, salmon, vegetables, and even desserts). Discover how to use your air fryer plus FREE printable air fryer cooking cheat sheets.


After you make the fathead pizza crust, you can add all your favorite pizza toppings.

Here are some ideas for you:

  • Tomato paste (unsweetened) or a sugar-free tomato sauce
  • Sugar-free BBQ sauce
  • Mushrooms
  • Cherry tomatoes
  • Salami/pepperoni
  • Cooked sausage meat
  • Spinach with a cracked egg on top
  • Sun-dried tomatoes
  • Rosemary, oregano, thyme, sage, garlic powder, Italian seasoning
  • More shredded cheese


Once the almond flour pizza base has been baked, then you can store it in the freezer for up to 2 months. Wrap in a piece of parchment and place in an airtight container or large ziplock bag to prevent “freezer burn”.

You cannot store the unbaked pizza dough because the raw egg has been warmed by the melting cheese. The pizza dough MUST be cooked before storing.

Any leftover pizza (I know, that’s surely impossible) can be stored in a similar way. Wrap in parchment paper and place in an airtight container or large ziplock bag in the fridge for up to 3 days.

So, next time you make fathead pizza dough, my top tip — double the recipe quantities, then you are ready to go and make one of these fathead recipes as well.

It’s the quick and easy way to meal prep.

Recipe FAQ

Do I need a microwave to make fathead pizza?

A microwave makes it easy to melt the mozzarella and cream cheese but you can also melt them in a saucepan on a medium-heat. Be careful to stir so the cheese doesn’t burn. Alternatively, use a double boiler to melt the cheese together.

Can I swap almond flour for coconut flour?

Yes. You can swap 1 ¾ cup almond flour (or almond meal) with 1/4 cup (4 tbsp) coconut flour. If it’s your first time baking with coconut flour and almond flour, you may need to read my guide to low-carb flours.

Can I freeze fathead pizza?

Yes, the low-carb pizza crust can be frozen once it is cooked. You cannot freeze the raw pizza dough.

How many carbs per slice of keto pizza?

Serving size 1 slice (in the recipe card below) is 2.4 g net carbs. Toppings are additional. Most members in my Facebook group tell me they tend to eat 2 or 3 slices of the low-carb pizza crust.

Do I need a rolling pin?

No, I have often used a wine bottle, a coffee mug, or the back or a measuring cup.

What is fathead dough made of?

Mozzarella cheese, cream cheese, almond flour or coconut flour and egg, and some seasoning.

Does fathead dough reheat well?

The best way to reheat any pizza is to place it in a hot oven for 5 minutes. You can microwave pizza but it will end up soggy and soft.

Does fathead pizza crust taste good?

100% yes! This simple fathead pizza crust recipe is the BEST pizza you will ever taste.

How do I reduce the carbs in pizza?

You can use coconut flour instead of almond flour to make the pizza base even lower in carbs and high in fiber. Make sure you use a sugar-free tomato pizza sauce and only use low-carb vegetables. And of course, no pineapple.

What do I do if fat head pizza is too sticky?

Add 1 additional tablespoon of almond flour or coconut flour, depending on which flour you made the pizza dough with.

What do I do if fat head pizza is too dry?

You might have added too much flour, in this case, add 1 teaspoon of olive oil at a time and knead the dough until it becomes soft and pliable again.

What are the best ways to use fat head dough?

You can make vegetarian green fat head pizza, cheeseburger pizza, nacho chips, fat head sausage rolls and even pizza pancakes.

Reader’s pizza

a display of Fat Head pizzas made by readers
A reader’s lineup of fat head pizza dinners

Take a look at one reader’s Fat Head pizzas. I just had to include his lineup! He has lost 58kg in 38 weeks with “no medication, no gym, and no shakes†“just real food.”

I hope you enjoy this delicious crispy homemade pizza recipe! It has no sugars, no grains, no unhealthy oils. You are going to love it!

Fat Head Pizza Recipe – almond flour or coconut flour

Learn how to make simple fat head pizza (almond flour or coconut flour). The most POPULAR KETO pizza crust recipe … thin crispy crust OR keto deep pan pizza.
4.50 from 2 votes
Print Pin Rate
Course: Coconut Flour Recipes, Dinner, Lunch, Lunch boxes
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Keto pizza, Keto pizza crust
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 slices
Calories: 203kcal
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!


  • Silicone baking sheets
  • Baking sheets – non stick
  • Mixing Bowls


  • 170 g shredded/grated cheese mozzarella is the best or Edam/mild cheese
  • 85 g almond meal/flour
  • 2 tbsp cream cheese
  • 1 eggs – medium
  • pinch salt to taste
  • ½ tsp dried rosemary/ garlic or other flavourings optional
  • your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc


  • Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
  • Stir then microwave on HIGH for another 30 seconds.
  • Add the egg, salt, rosemary and any other flavourings, mix gently.
  • Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
  • Make fork holes all over the pizza base to ensure it cooks evenly.
  • Slide the baking paper/parchment with the keto pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
  • To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
  • Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.



Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
Nutrition panel is for base only as toppings will vary widely depending on what was added and how much.


Serving: 1sliceCalories: 203kcalCarbohydrates: 4gProtein: 11gFat: 16.8gFiber: 1.6gSugar: 1g

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4.50 from 2 votes (2 ratings without comment)

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  1. Hi Libby,
    Just about to leave for a 3 week outback camping trip and I will not have a microwave so wondering if I could melt the cheeses some other way. I do have a 2 burner cook top and a small gas oven.

      1. This is good to know.. i was excited to see the recipe but then saw you cooked in the microwave. And we gave up our microwave two years ago. Good to know I can do it on the stove. This is on the menu this week. Just have to find the almonds!

        1. Not sure if this will help you or not…..I don’t use a microwave either. I found it easier to melt my cheese in a ceramic coated pan…..made the clean up much easier than my stainless double boiler.

          1. Does it change the consistancy?? I just tried with the pan on my hob and it was WAY more fluid – not dough at all!!! What did I do wrong? 🙁

          2. It sounds like you may have heated it too much. It only needs to be warm enough to blend all the cheese and almond flour together.

  2. hey, the pizza looks awesome! but i can’t find almond flour in my country, could it be replace with something else?

    1. Pentecostalmama7 says:

      You can substitute grated Parmesan cheese, or you could do cheese and egg crust (1 c mozzarella plus 1 egg, turn out on parchment paper and shape/roll out, then bake at 400F 6-10 minutes till golden brown).

  3. Would there be a good substitute for the almonds? We have a tree nut allergy in our house.

    1. You can substitute ground flax seeds for the almonds. Many people with tree nut allergies do well with flax. Good luck!

      1. Hi Megan – is it an equal substitution (still 1/2 cup?) I might try this for a friend who has almond allergies. (Plus I have a ton of flax on hand…)

  4. Once the mixture has been made can you freeze it?

    1. No, the fats would probably split. Once it is cooked you might be able to freeze it, but because it is so fast to make, I’m not sure you would actually save any time?

  5. Hubby and I are doing HFLC and love this pizza! Tonight I forgot to put the egg in the crust mixture and it turned out great anyway…maybe even better!

  6. I was so excited to see this at first, until I saw all the dairy :'( :'( :'( Very sad day as its no good in our dairy intolerant household! *sniff sniff*

    1. Anastasia says:

      CABOT brand cheese (comes in block and shredded ) is LACTOSE FREE! we are also a lactose free family and Cabot has saved us! I used shredded cheddar and parmesan, came out great!

  7. I find ground almonds taste so sweet. Does it really not taste like pizza cake?

    1. I too find almonds sweet now, but the cheese cuts through that and leaves this savoury. But as always, sweet taste is just so personal depending on how long we have all been sugar free for. You can add herbs and spices to jazz it up too 🙂

  8. This looks great. Does it matter what kind of mozzarella you use for the base, like WM, part-skim, etc? Also can you use a cheap brand for the base? Thanks!

    1. A full fat mozzarella gives the best base, but I have used the cheaper Edam/mild cheese and it turned out fine, just little ‘cheesier’.

  9. This is easy and delicious pizza!

    I mixed the dough with 1/4 t. each of basil, sea salt and garlic powder on Friday, then refrigerated it in a covered container until Sunday. A quick reheat in the microwave softened the dough enough to roll onto a pizza stone. I baked the crust in the afternoon and let it cool on the counter. At dinner time, I added tomato sauce and toppings while the oven preheated. The pizza cooked in 10 minutes. The thin crust held up well to abundant cheese and toppings. Wonderful recipe!

    1. Hi Dee, awesome feedback, thank you. I’m so glad you had such fabulous results with this recipe. I love the idea of basil and garlic in the base. I have since made a cauliflower pizza, see if you like that one too. It’s probably not as robust as Fat Head Pizza, but a great way to get more veggies. Libby 🙂

    1. Yes, but I have adapted the quantities ever so slightly for my version. The only changes I made are that I use 1 3/4 cups mozarella (1/4 cup more because we like it cheesy) and 1/2 cup almonds instead of 3/4 cup. I found it makes for a really solid base and is more adaptable for using other cheeses too. Thanks for checking up on me 😉

        1. I buy ground almonds (without skins) as they are cheaper than almond flour. You can grind the almonds yourself but it depends on the power of your food processor. If you grind them them yourself, you may want to remove the skins (otherwise it would make almond meal).

          1. Where do you buy the ground almonds?

  10. Ground almonds also known as almond meal

  11. Another of your recipes that is seriously good – hubby prefers this to traditional pizza!

  12. Another delicious recipe – thank you.

  13. Dear Libby, I was hoping that I could substitute goat milk cheese for the cream cheese. Any reason you know off the top of your experienced head why that may not work?

    1. I’m not familiar with using goats milk cheese. Can you usually substitute it for mozzarella? Maybe try half the recipe first so if it doesn’t work you haven’t wasted such a beautiful cheese. Let me know how you get on.

    2. I have substituted smooth goats cheese for cream cheese in all kinds of recipes, as my sister cannot tolerate traditional cheese. In savory dishes like this one, it turns out wonderful! In my opinion, it even adds extra flavor.

  14. Watching my kids eat this saying how yum it is, makes me very happy! Thank you. Topping of pepperoni made them think it was a normal store bought one lol. This will become a regular weekend recipe, thinking it would be good for breakfast, I’ll do a bacon and egg one. i also baked the base twice so was extra crisp and sturdy 🙂

  15. Barbarainnc says:

    When you roll out the pizza about what size is it? 10 inch, 12 inch, 14 inch, 16, inch??? I have a 15 inch pan, like to make it about that size if I could??

  16. I was going to make this tonight….is it crunchy at all like regular crust?? My fiance likes a thin crunchy crust and he is a little put out that I won’t buy bread anymore or make old style crust

  17. Can you tell me how many slices you cut the pizza into and used to base the carbs on? Want to make sure I don’t get out of control 🙂

    1. Opps… I see it’s 6. Helps when I read it all!

  18. Made this tonight, I’m impressed! You were so right, you just cannot scoff it down like regular pizza, that was quit a shock for me hahahaha. I found letting it cool slightly for the base to firm up stopped a sloppy centre. Will be a permanent part of my menu! Thank you ??

  19. I can’t eat almonds, but cashews are fine. Do you think it would work as a substitute?

    1. They may be too oily but you could give them a try. I ran out of ground almonds a while ago and made it successfully with ground flaxseed.

  20. Heather Coleman Arbeen says:

    I tweaked the recipe & my husband, who is a “meat & potatoes” Midwesterner who DOES NOT like “substitutes”, “low carb”, “low fat”, “fake” meat (soy or other vegetarian items) LOVED this crust. I used Cabot’s 75% reduced fat cheddar, light cream cheese, egg beaters, and soy flour. I made 2 crusts; one rolled “thin & crispy”, and one rolled not as thin …. both were delicious …. I will be making again!!!!

    1. I love love love comments like this. Winning someone over who hates substitutes, finding your own adaptation of the recipe and it going down as a family favourite. I used the base the other day to make little little savoury tarts, it is such a good base isn’t it. Love FatHead for coming up with it 🙂

  21. Barbarainnc says:

    Is almond flour the same as ground almonds? I have almond flour. ? ??

    1. Almond flour generally has had the skins removed from the almonds and is a very fine grade. The ground almonds I use is a slightly coarser grade and much cheaper than almond flour but you can use either.

  22. Barbarainnc says:

    Just made your pizza, and used the almond flour I had. I rolled it a little too thin. It was so good, we have 1/2 for lunch tomorrow. Hubby tasted and said this is bread. He thought it was regular pizza dough. I said we could have it. Thanks so much for sharing this with the low carb world. ? ? ? YUM YUM ???

  23. Barbarainnc says:

    Forgot to add on my last comment, this was my first time making Fat Head Pizza. Just had the left overs for lunch, warmed up great in the oven. 🙂 🙂 🙂

  24. I’m out of almond meal, and saw you’d been successful with flax meal, and it was perfect! My family were shocked when I told them that it wasn’t a traditional wheat crust, thanks for your tweaks, and thanks Fathead.

    I also subbed garlic herb laughing cow wedges for the cream cheese for some added oomph, and really enjoyed the favors.

  25. Hi Libby, I have just tried to make this following the exact recipe, my base mixture was runny, do you know why this occurred?

    1. No, in fact it should be quite firm. It is a mixture of cheese and almond flour/ground almonds so should be dough like. Did you melt the cheese too much perhaps? Too much cream cheese? The only liquid in the recipe is an egg.

      1. First time I made this, I accidentally let the microwaved cheese combo cool a little before adding the egg, ground almonds etc. The result was perfect. Last night I made it again, but the cheese was still hot when I added the egg and it didn’t mix in as well – the egg remained quite moist around the outside of the the dough, and it stuck to the parchment. I persevered and it was just as good as first time, but I’ll definitely let the cheese cool a little before adding the rest, as it worked much better.

  26. this is hands-down my favorite pizza crust. Compared side-by-side with DH’s favorite take-out pizza, mine won the taste test!

  27. This recipe looks great, but we don’t have a microwave. Is the point to melt the cheese and could you do it just the same on the stovetop or would that change it? Thanks.

    1. Yes, you need the cheese and the cream cheese just to melt so you can do this on the stove top, just be careful to melt them gently. Cool slightly before adding the egg which helps it all bind together.

      1. You could use some sort of double boiler setup like you would for other things that need gently heated(candle wax, hollandaise, etc).

    2. I use this recipe for bagels, crackers, bread sticks, pizza, I refer to it as mock yeast dough. I do not use a microwave, I put everything in the food processor and it always turns out great. This is a very forgiving dough, if my dough comes out stiff or sticky, it does not matter, it still cooks great.

      1. Just made a stromboli and fruit tart with this dough and this weekend we will behaving cheese burgers on a bun, using this dough. This is the greatest dough in the world

  28. Julie Hawkes says:

    We have LCHF buddies and enjoy sharing a meal with them once a week, it’s great fun sharing stories and trying new recipes on each other. it’s hard to choose there are so many on your site alone! They made this pizza last week, so tasty and filling. I made our version this evening, it was so tasty and so easy and quick to make. Thanks Libby, this is life changing for me, feeling full and satisfied and not raiding the cupboards for food during the evening.

    1. Julie what a lovely comment to leave. And how lucky to have LCHF buddies and share meal ideas. This recipe has now become the number one download of the entire site, it is incredibly popular. You can adapt the base too, use it to make bread/cheese sticks, pie base, crackers …, love, love it. 🙂

      1. Fantastic ideas re crackers etc! I am not a big bread or pasta person, but I miss having something to put my cheese on! (So put it on more cheese! Yay!).

  29. For those of you who read the comments before trying: 1. This is absolutely delicious. 2. You cook ON the parchment paper. You only take the top off. Learn from my mistake. She clearly says it in the recipe, however somehow I missed it. 🙂

    1. Thanks Chelle for reiterating that tip. Yes i only remove the top parchment paper after rolling the ‘dough’ out, and cook the pizza on the bottom sheet. So glad you like FatHead pizza.

  30. This was amazing! I had left room in my macros/calorie budget for 3 slices for dinner – I could only manage 1 1/2. I was stuffed! This recipe is a keeper!

  31. Made this for homemade pizza dinner. OMG! Delish. Double thumbs up from the whole crew – including 2 pizza snob teenagers. Thank you!! 🙂

  32. Ive been making the colli base which is quite time consuming. Tonight i found this one! I made 6 small pizzas, ate one tonight and saved the rest for later. They are awesome. Thank you so much. I love the crunch, and if i didnt know better I’d say it wasnt low carb. Yummo!

  33. Just a question on the calories and the fat for just the base, it says 1 1/3 of a cup of cheese when just 1/3 or a cheese is 100 calls and 8g of fat then it says 1/2 of ground almond which 1/3 of ground almond is 330 cals and 27g of fat, so how does that even add up for the pizza to only have 200 calories and the fat only being 16g. Would love to make the pizza but would like an explination first so im not calculating my calories and fats wrongs !

      1. Ilene Pope says:

        Can the pizza dough be frozen for later dinner?

        1. Yes, many have commented here that they freeze a number of pizza bases once they are cooked. When they want a quick dinner they simply defrost a pizza base, add their favourite toppings and heat it up. I have never tried to freeze the dough before it is cooked, as you will be freezing raw egg that has become warm whilst making the dough, not cooked.

  34. I made this tonight for the first time for myself and it was the best lchf pizza I have made to date. So easy, tastes good, nice crunch, and can make it quickly. This is a winner! Plus you can use this to make crackers and so many other things, thank you?

  35. did you use almond flour, almond meal, or did you grind up your own almonds?

    1. In all my recipes I use ground almonds which is similar and interchangeable with almond meal. Almond flour can be used also, although I find it to be expensive.

  36. donrstanley says:

    what if you are allergic to almonds?

  37. HOLY SMOKES. This was DELISH. I just switched to LCHF about a week ago and while I’m actually doing better than I expected (I’m a bread/pasta/rice fiend), it’s finding recipes like this that make it SO much easier to change my lifestyle to LCHF after inhaling carbs like water for my entire life 😀

    1. I couldn’t agree more! I could eat this every evening – and with different toppings each time, it’s a definite possibility. ?
      I’m also going to make crackers and possibly ‘cheese straws’ out of the dough and experiment a bit. I’m really not keen on a lot of herbs, but the onion seeds are wonderful in it. I’m sure I can find other things . . .

  38. OMG! I made this for dinner this evening and it was gorgeous.
    I put onion seeds in the pizza base – so tasty!
    I’m not keen on too strong tomato taste, so I spread tomato & mascarpone pasta sauce on my base – yum!
    Then I put cooked chicken pieces, spinach, sliced black olives, chopped sweet & hot peppers (from a jar) then sprinkled a bit more grated mozzarella over and popped it back in the oven. I served it with a ton of wild rocket. Best pizza I’ve ever had!

  39. Can this be made without using a microwave?

    1. Pentecostalmama7 says:

      Let cream cheese set out on counter to soften. It works fine. If you prefer, you could heat cheeses in a non stick pan too.

  40. Have you ever tried a white sauce on the Fat Head pizza? I get terrible heartburn with anything tomato based, so I was hoping to use a white sauce with this. Any advice? 🙂

    1. You can use whichever sauce you would usually use on a regular pizza. So if you have a good white sauce recipe, sure, that would be a great substitute. I sometimes make it without tomato paste and instead I use olive oil, zucchini, mint and feta. There are so many combinations that would work on this pizza base.

      1. Thank you! I like the olive oil idea 🙂

      2. My husband had problems with tomato and reflux after, so I add a good pinch of nutmeg to anything with tomato in it and he is fine with eating tomato now.

    2. I do white sauce all the time… it. I just use heavy cream, garlic and whatever other spices I feel like that day….mainly just garlic!! I let it cook awhile, it will thicken naturally, but if a little more is needed I just use xanthan gum to thicken it…..enjoy.

      1. That sounds delish! 🙂 So, how much heavy cream do you use? Do you cook the sauce and put it on the pizza crust after it’s done baking, or do you bake the pizza crust with the sauce on it? I want to try this, and I want to make sure I do it right 🙂

        1. I do about 1 to 1 1/2 cups of heavy cream…since it cooks down and thickens…and if there is extra I just put it on veggies or eggs. I bake the crust and have all the other ingredients cooked and ready to go… I just put the warm sauce on it….toppings and cheese and broil or bake it until the cheese is melted.

  41. This is the BEST!!!! Husband and son want this on rotation!! I just can’t believe how easy it was. Thank you!!!

  42. Once completely cooked (toppings and all) are you able to freeze and reheat in a microwave? I’m looking for recipes that I can freeze to take with me to work (I work away for ten days at a time with no cooking facilities available except for a microwave)

    1. I’m sure that would work. The microwave won’t cook the pizza to a crispy pizza like an oven would, but we do what we can and if that is all you have available to you, go for it. You could even add some fresh veggies on top before heating such as sliced capsicum/bell peppers or mushrooms to make it fresh and attractive during the week. Great question Rebecca.

  43. These were an absolute success. My children are obsessed with pizza and turn up their noses at cauliflower Base pizza. They rated the fathead pizza the best pizza ever. And best of all, it’s something we can assemble together. Thank you so much❤

  44. is there a LC pizza crust alternative with out the almond flour for people with nut allergies??

    1. Yes there is. I developed low carb pizza waffles for readers like yourself Jeff. It is nut free and uses pretty simple ingredients that you may just have in your pantry now. They can be frozen too so make a double batch and that’s lunch sorted. I am trying to develop more and more nut free recipes as time goes on so watch this space.

  45. Amazing recipe. I rolled the dough between parchment paper and then transferred to oiled aluminum foil to grill. We grilled it at around 400F for 5 minutes on one side then turned, added toppings and grilled for about 5 minutes on the other side to cook, crisp and cook toppings on top. Time varies a little depending on how thick the crust is rolled. Ours were thin crust. Ohhhh yummy!!!

  46. This was lovely. I made half your amounts and it was just right for 2 servings. I mixed some cream into my tomato puree and added some pizza herbs, garlic and onion granules. Then topped with Cheddar. Divine! Thanks for posting.

    1. Hi,

      No issues with a full egg with half the dry ingredients? Thinking to make this is half for myself for two days of pizza.


  47. I plan on making a shrine to the person who invented this! OMG! So good! I was skeptical so I really didn’t put anything on it put tomato sauce. Next time I’ll get creative. Thank you! Finally not guilt over eating pizza!

  48. Wow. I’ve never seen so many positive comments on anything, food or otherwise. I’m drooling and will try it tomorrow! Kudos to you and thanx.

  49. Tried to make this recipe but I was so disappointed when the “dough” stuck between the sheets when I rolled it out. I tried twice and same thing. It had to be thrown away :(. Any suggestions?

  50. I tried this recipe substituting 1/4c coconut flour intsead of 1/2c almond flour and added a tsp olive oil. it came out great! coconut flour has a slightly sweeter taste but is very good!

  51. To get the almond meal can you just take almonds and throw them in a food processor, cuz dang, 15 dollars for a pound of almond meal/flour is just to rich for my blood!! 🙂

    1. Correct. I am starting to write all my recipes as almond flour/meal as I agree, almond flour is too expensive. I buy almond meal or make my own if I ever run out.. it may be coarser and may have the almond skins but some recipes just don’t need expensive almond flour.

      1. So do they need to be raw or is roasted as good? And I assume by “correct” you were meaning I can just take the almounds and throw them in a food processor?

        1. Sorry, yes. Just throw that almonds in the food processor and off you go. I generally have roasted in the cupboard, but they don’t have any oil or salt added.

  52. If you make a lot ahead of time can you freez and then reheat the dough?

  53. I use this recipe for bagels, crackers, bread sticks, pizza, I refer to it as mock yeast dough. I do not use a microwave, I put everything in the food processor and it always turns out great. This is a very forgiving dough, if my dough comes out stiff or sticky, it does not matter, it still cooks great.

  54. Just made a stromboli and fruit tart with this dough and this weekend we will behaving cheese burgers on a bun, using this dough. This is the greatest dough in the world

  55. Can this be made without a microwave? If so, how and for how long should I heat the cheese?

  56. I skimmed through the comments and didn’t see anything answering my question, but I apologize if you’ve answered this in any of the comments below. Can the crust be frozen once cooked? I would cook the crust, then add the sauce and toppings and freeze without cooking the toppings.

    1. Yes you can freeze the cooked crust. You could even add the toppings I guess then it would make a perfect ‘LCHF frozen dinner’. I have only been previously asked if you can freeze the uncooked dough, and I said it wouldn’t defrost very well and the raw egg that had been heated to make the dough would easily go off. I love your idea. Just ensure it is in an airtight container so it doesn’t get ‘freezer burn’, or dry out.

  57. BEST PIZZA EVER!!! You have totally cured my Pizza Hut obsession! I even used the recipe tonight to make garlic cheese sticks! I can’t thank you enough!

  58. That was really good! A big thank you from the Netherlands!

  59. This was delicious. Thanks for sharing. Speaking of sharing, I ate 1/3 of the pizza and then went back for another piece. So, yeah, half the pizza. But, I did share it with my four little ones. They seemed to like it too.

  60. That is the best pizza ever. Period ! And the only one I could ever make successfully: Thank you ! You just got a new fan !

  61. Question about measurements – when I weigh out my almond meal/flour to 3oz it comes to way more than 1/2c. Which measurement is the right one? Thanks!

    1. I tend to always cook by weight. I have only added volumes (cups) for all my American friends. It is very inaccurate (as you can now tell) and gives different results every time.

      1. Thank you! I went with weight and had good results. It was just over 1c of Trader Joe’s almond meal.

        1. Thanks Donna! I plan to make this for the first time this weekend and appreciate your comment on the measurement of the almond meal. Any other ingredients need adjusting?

  62. Kirsten Dangler says:

    Hi! I wondered if there was a way to make it fluffier? Meaning instead of thin pizza, a thicker crust?

    1. You could roll it out thicker but then it may turn out to be ‘droopy’ in the middle as there is no gluten or yeast in the recipe to make it light and fluffy. You could instead try my pizza waffles, that might be a great alternative.

  63. This was the best base for a pizza ever! Even my husband liked it!!! Thank you. The only problem I had was it stayed stuck to the baking paper. Is there any way to prevent this? Maybe it’s the brand I’m using (Aldi) I’ll try a different one and see how that goes. A fabulous low carb pizza ?

    1. Nothing should really stick to baking paper, make sure it is the greased or non stick variety (they all vary so much from country to country).

      1. is it possible to make this without a microwave? I don’t have one 🙁

        1. Scott Fenner says:

          I melted mine in a bowl on top of a pan of boiling water. Turned out great!

  64. This is amazing! I am a pizza lover but find wheat products are not nice to me anymore so was keen to try this out. It was so easy and tasted delicious. As another commenter suggested – this dough will be my go to dough for everything! Thank you so much for sharing!

  65. In 50 years of cooking this is the BIGGEST disaster I’ve ever had! The crust stuck to the pan so bad it could not be pried up so I threw that one away and did another this time greasing the pan it still stuck. I guess I need some big time help on this!

    1. The recipe does say to use “baking sheets”, but some people might not be familiar with this term. To me, a “baking sheet” means a metal cookie sheet. For this recipe, “baking sheet” means “parchment paper”. That will prevent the dough from sticking 🙂

    2. I agree with Shellie. I’ve found that you NEED parchment paper for almost ANY low carb baking.

      1. In New Zealand it’s called baking paper

    3. Same story for me. I made the first one on wax paper. Not the same as parchment. The wax paper would not give up the crust. The second try, I used cooking spray directly on the pan. I pulled the crust out after only 8 minutes, and ran a spatula under it to keep it free. That plus the spray worked fine. The crust was delicious. Actually the first one, when we could get the wax paper off, was great too, without even topping it.

      1. Ladydeb01 says:

        I’m glad I’m not the only one who used wax paper rather than parchment, dgrimm100. LOL I’ll know better when I try the fathead crackers.

  66. Regarding the mix that stuck to the paper: I found mine was a little soft and hard to peel off, until I chilled it, which made peeling the paper off easier. Perhaps I should have added more almond flour?

  67. Hey I don’t have a Microwave, could I heat the cheese over a waterbath?

    1. Just saw you already answered this question.

    2. I don’t have a microwave either, I use a ceramic coated pan and it is so much easier to clean than my double boiler. You could just use a glass bowl over water as well and it does the same thing.

  68. Mandy Buchanan says:

    I believe there’s an error in your ingredient list. You have listed 85g / 3 oz / ½ cup almond flour/meal. HOWEVER, 85g is MORE than 1/2 cup. It’s more like 3/4 cups. Just my observation while making the pizza this morning. I like to weigh for better accuracy. This morning I did both and what you have listed was off. I used 85g, as opposed to 1/2 cup and it came out amazing.

    1. Thanks Mandy, I have amended it as you are correct. This is exactly why I prefer to cook by weight and are only putting cups in for my American readers. Cooking by weight is just so accurate and there is no debate or confusion between US and UK cups also. Cooking by cups is inaccurate and has so much variation on packed/loose ingredients too.

      1. I watch a lot of British Youtubers and was thought it so dreadful that they had to weigh everything … until Keto. Now I hate having to measure lol

  69. thank you thank you thank you!!! I feared being low carb meant resigning myself to cauliflower pizza crust (tried it- not a fan) any time I wanted to satisfy my pizza cravings. This was some of the best pizza I’ve ever made- DH and my 3 yr old DD loved it. We will make 1.5xs the recipe next time as it wasn’t quite enough for all 3 of us to share. We will DEFINITELY be making this one frequently!!!

    1. What a lovely comment to read today Kerry, thank you. I love it that you finally found a LC pizza that you love. I’m not a big fan of the cauliflower one once I tried this – no going back – FatHead pizza all the way 🙂

  70. Will this work on a grill or grill pan? I’d love to make this without firing up my oven if I can.

  71. Can I subsitute anything for egg?

    1. saundra hoffer says:

      yea me too Gillian i hate eggs

    2. I have read that instead of an egg, you can use 1 Tablespoon of ground flax + 2 to 3 Tablespoons of water (let sit for 5 minutes to thicken), but I have only tried it with pancakes.

  72. I don’t have a microwave 🙁

    1. Kristin Julia says:

      I don’t either! Going to have to get creative, I guess. Maybe over the stove in a pot and just slowly melt it on low?

      1. Michelle Quigley-Chapman says:

        Just put the cheese in a large glass bowl, and set it in the oven at the beginning of the preheat. Check it. Works fine.

  73. Calories Carbs Fat Protein Sodium Sugar
    Trader Joe’s – Almond Meal /flour In Grams, 720 20 60 28 0 4
    Cheese, mozzarella, whole milk, 1.75 cup, shred 588 4 44 43 1,229 2
    Philadelphia Cream Cheese – Cream Chesse, 2 tbs 80 2 7 2 125 1
    Generic Small – Egg, 50 g (1 egg) 54 0 4 5 52 0
    Kroger – Tomato Paste, 2 tbsp 30 6 0 2 20 3
    Shredded – Chicken, 2 oz 60 0 2 11 0 0
    Great Value – Sliced Jalapeños, 1 oz 5 0 0 0 320 0
    TOTALS 6 slices 1,537 33 116 91 1,746 10
    Per serving size 1 slice 256 4.3 19.5 15 291 1.6
    13 grams of fiber total NET CARBS =3.1 per slice

    1. hi ktcarbs, im calculating the carbs for this too, but the australian dietary calculator says 100g almonds is 4.4 net grams carbs, so are you sure you have the fibre calculated correctly? how did you calculate the fibre? i think that the 20g/100g in trader joes must be net carbs? just trying to figure this out as then everyone can eat more hehe!

  74. Angela Adalian says:

    Hi Libby,
    Thank you so much for developing this website! I’ve been a fan of this type of diet for over 15 years, but your recipes bring a fresh new lift for old school Atkins followers, with a lot of variety and fun additions. That being said, I’ve just returned from the store after several hours of selecting all new ingredients and forgot the almond flour! I’m making the pizza and granola tonight but wanted to know if I can substitute coconut flour in place of the almond flour for the pizza?
    Thanks again from your newest fan in San Diego, CA!
    Angela A.

    1. Thank you for your lovely compliment, I am overjoyed when new readers find me and my recipes. I’m trying to show everyone that real food is really easy and fresh and colourful, and in no way is it restrictive. As for your pizza dilemma, I’m pretty sure another comment was left here how they substituted coconut flour or even psyllium husk for the almond flour. Alternatively use my pizza waffle recipe which is even easier and is almond flour free. Enjoy your pizza night. Libby 🙂

      1. Angela Adalian says:

        Thank you very much, I’ll give it a try. Yes, “real food” not “diet/low cal food!” I’ve been trying to tell my friends and family about this for years, now I have new things to show them and hopefully will get them to your eye opening and informative page.
        Warm regards,

  75. Made this tonight for dinner and it was delicious. It was really close in taste to a real thin pizza crust. An excellent substitute. Thanks!

  76. This pizza was absolutely divine!! You out did yourself with this one Libby!!! Even my preteen granddaughters loved it!!! I have one question, could I cook the dough 8 mins on bottom rack and flip it over and cook other side a couple more minutes? That way it would be really crispy… Thank you for all of your wonderful recipes and dedication to this WOL,

    1. Yay, I’m so glad you all loved it. Yes I flip the pizza base over halfway through cooking, makes for a really crispy base that can hold its toppings.

  77. How many slices did you get from one pizza???

    1. While it says 6 slices, I actually find it comes to 8. I’m using a pizza stone/pizza pan (have both) and roll it out to fit, I’d say the pans are about 16″ if I had to guess. It is thin but not too thin – perfect!

  78. I never saw an answer for those who asked about an egg substitute. Has anyone tried it with an egg substitute?

    1. I made leaving the egg out. it worked just fine. make sure to keep an eye on while in oven. it will burn quick

  79. Maxine Hyrjak says:

    So, first attempt at making this for dinner tonight. Didn’t go as planned and stuck to the baking paper and the edges burnt! But, still managed to scrape it off and made it look passable for my husbands meal. He ate it, no complaints, I ate it too and found it delish. I’m hoping my next attempt will be better and that it will resemble a pizza x

    1. I just made 2 tonight. My first attempt and my first one did the same thing.. Be sure you use parchment paper instead of wax paper and spray the paper with a spray oil.. It worked great for the second batch.

      1. You can also use nonstick aluminum foil. That always works for me.

  80. Hi. We have almond and peanut allergies so was wondering about a substitute for the almond meal in the pizza? Can I use coconut flour or should I grind another nut? Looked at the waffle recipe but prefer this, looks very nice. Thanks very much

    1. In one of the comments someone has replied with their experimentation using those flours. I need to have a play with this recipe and try it myself to see if they work.

      1. I used sunflower flour that I ground in my nutribullet and it worked very well.

        1. Nikki, I was just going to ask the same thing.
          Awesome, Juliet.

  81. You are seriously my saviour!! This was soooo good. I just can’t get over how delicious it it!! I didn’t have almond flour so I used slivered blanched almonds and it worked perfectly. I’d kiss you if I could-I’m that thrilled and excited about it! Thanks for keeping me honest-don’t have to cheat with this recipe. Bravo❤❤❤

  82. Oh my god I love you! Made this today and it was so good. My pizza cravings have been satisfied finally 🙂 I cook a lot using almond flour and this is one of the few recipes where there is no almond taste at all, which I’m very happy about lol

  83. Life changing! Made it for the first time tonight and it came out amazing. Thank you thank you!

  84. We have made this twice and it is hands down, one of our favorite low carb recipes since we started eating this way about 2 months ago. Thank you!

    We tried the 2nd time as a breakfast pizza, with alfredo sauce, mozz, scrambled eggs and bacon and it was magnificent. Try it!

  85. Anne Tisdale says:

    Do you use almond meal or almond flour? Or are they interchangeable in this recipe?

    1. I generally use ground almonds/almond meal as it is so much cheaper than almond flour, but yes they can be interchanged in this recipe.

  86. Bill Edwards says:

    Just made this tonight. Absolutely delish! Different toppings though. My dough slightly stuck to the top baking paper but I scrapped most of it off and added it back to the base mix. I’ll use a bit of olive oil next time. Flipping it to cook the underside was precarious but I managed it!

    Anyone else find it difficult not to eat the uncooked mix? 🙂

  87. Oh my gosh! This is the best low carb crust I’ve made, and the easiest by far!
    Thank you for this wonderful recipe!
    I didn’t add any salt but did use garlic powder, basil and oregano.

  88. Insane Pizza!!! Thank you so much for this and all of your amazing recipes!

  89. Thank you thank you thank you!!! My sister introduced me to this recipe last week. I was SOOOOO missing pizza, it’s one of my favorite foods! I was doing the cauliflower crust which is good sometimes but it just didn’t fill the pizza craving – this though tasted just like a regular pizza. Amazing!

  90. Thank you so much for this! It was amazing! The best praise I can give is that my kiddos (6, 4, 1) all loved it and never suspected it was anything but normal pizza! This will become a regular in my house!!!

  91. I wanted to leave a tip if anyone else has trouble with this recipe. I had a really hard time getting the almond flour to mix with the melted cheese. To fix it I added the almond flour to the cheese before melting and mixed it well. Then I microwaved the mixture and added the egg after, that worked for me. Turned out great. Thanks for the recipe!

  92. Thanks for this recipe Libby, it’s wonderful! I made it for the third or fourth time last night and this time I flipped it which makes quite a difference. I love that you’re NZ based (I’m in Christchurch!) because I know I will be able to get all the ingredients! I haven’t found almond flour though, I just use the meal. I haven’t had trouble mixing in the almond meal, but I find beating up the egg a bit first helps to combine it with the cheese. Keep up the great work, looking forward to more fabulous recipes!

    1. Yay, another kiwi 🙂 I use ground almonds on most recipes because it’s easier to find and so much cheaper. I’m thrilled you have discovered my website and are enjoying the recipes. Enjoy x

      1. Sue Irons says:

        Hi, I am from CHCH as well, what type of Almond flour are you using and where are you getting it from.

  93. Hey any recommendations for making this with out a microwave? I havent owned one in a decade or more

    1. Denise Marshall says:

      I don’t have a microwave either, and have made it by putting the cheese in the toaster oven on the warm setting until it’s melted. (Maybe 5-10 min?)

    2. a ceramic nonstick pan would be best but any pan would do, you could melt the cream cheese first and then stir in the shredded cheese and heat a little longer to melt it too

    3. Lucy Abrams says:

      I was going to ask this too….did it work out ok melting the cheese that way?

    4. i didnt even heat anything. I put all the crust ingredients in the food processor and rolled them out after/ worked perfectly

  94. Any idea how this would work in a cast iron skillet over the fire?

    1. Yes some readers have made this without an oven in a frying pan. You would have to cover the skillet at the end to melt the toppings though.

  95. Love this recipe. Total game changer. So good so filling. Whole family loves it. 16 year old son said he wouldn’t know it was low carb if I hadn’t told him. It’s even great cold the next day!

  96. Made this for dinner this evening, so good. I thought I’d find the crust too cheesy but that was not the case. It tasted like a thin crust pizza.

  97. Do you know how it would work to make the pizza crust ahead of time? Will it keep? My husband and I are headed out of town for a retreat with a few other couples and we are having a “make your own pizza” night and wanted to make the crusts before we head out.

    1. I’m sure it would keep. I would pre-cook the base on both sides then once cool, keep in an airtight container in the fridge. I am pretty sure somewhere in the comments someone has frozen it successfully. I make my pizza waffles this way. Make them the day ahead, then add toppings and reheat them in the oven. They work out really well. Enjoy your time away 🙂

  98. Shirley Jones says:

    Can someone tell me how many cups equals 85 grams, as in the almond flour?

  99. Amanda from Cali ;) says:

    Wow! Wow! Wow! I just made this pizza for my hubby and I for lunch. So amazing and so easy! I can’t believe it is part of any healthy lifestyle/diet menu!
    I also made your Pork Schnitzel last night and used your sauce idea with the pan drippings from your Chicken Tenderloin w/bacon……Ahh-mazing!!!!!
    You are my hero and a totally lifesaver (ok… maybe diet saver :)).
    I can’t thank you enough for the hard work you must do to share such amazing recipes! Your the best!!!

  100. Lisa Ricci says:

    Not bad! Not bad at all! Very “pizza-ish”. Will DEF do again! Thanks much 🙂

  101. I love love love this recipe. It has amazing flavor. I’ve made this a few times but my crust isn’t coming out sturdy like yours in the picture. Like I still have to eat it with a fork because if I pick up a slice is just flops immediately. Any ideas what I could be doing wrong?

    1. Do you bake it on both sides until it is browned and firm? Are you using pre-grated/shredded mozzarella? Are you rolling it thin enough? You can also make holes all over the base with a fork which helps crisp it up nicely too. Good luck.

    2. Just made this and just a pizza stone to put the base on with parchment paper still under it of course. The bottom was crisp.

    3. Just made this and used a pizza stone to put the base on with parchment paper still under it of course. The bottom was crisp.

  102. Can a Bob’s gluten free all purpose baking mix be used? My son has nut allergies so I don’t use almond flour.

  103. My husband and I could each eat a medium pizza ourselves. Would I need to make two pizzas using this recipe or is this recipe large enough to fill up both of us?

    1. The brilliance of FatHead pizza is that it is so filing. Whereas a whole pizza may disappear without you realising, FatHead is completely satisfying because of the base. I would suggest trying one pizza between you, fully load it with toppings and serve with a coleslaw with plenty of healthy mayonnaise or olive oil drizzled on top. That’s what we have. I tend to make 2 pizzas between 5 of us and there is often piece or two left over.

  104. I used this for baja shrimp tacos. It was my first time making either and didn’t have this site for instructions so I didn’t know about warming the cheese and my dough was, sticky and sort of lumpy. I didn’t want to heat up the whole house with the oven so I shallow fried flattened pieces of the dough in coconut oil to keep with the baja theme. (I also dusted the shrimp in coconut flour). The dough was too thick but had wonderful flavor. Now that I know to heat the cheese Im looking forward to making again and thinner so I can get more shrimp in me before my belly gets full.

  105. I though my favorite meal, PIZZA, was gone for ever but not anymore. This recipe was fantastic. Easy to make and delicious to eat. So impressed with the base. I did over cook the base a bit but that’s just a matter of mating this recipe to my oven, I’ll do it at 220c for 8-11 min next time. I’m so pleased pizza is back on my menu.

  106. You are freaking amazing!!! Not only is this a brilliant pizza crust, but I just rolled it a little thinner, cut it into small rectangles, and now I have a supply of delicious ‘crackers’ with the right amount of crunch. Perfect for smoked salmon and cream cheese toppings, or my favourite – heaps of butter.

    1. Oh and by the way, I also did as a previous commenter suggested and just zapped it all into the food processor for about 10-15 seconds – is perfect and ultra easy.

  107. Can I make this without the cream cheese? My hubby doesn’t like it.

      1. Thanks for answering . Maybe I’ll try it with and see if he can tell.

        1. Tanya Held says:

          I have been making this crust for me and my non-cream-cheese-eating husband for 6 months and he has no idea it’s in there. Just make it when he’s not looking 🙂 He hasn’t detected a thing!

        2. I didn’t have any cream cheese so I used hummus. It was excellent!
          Thank you for the delicious recipe.

  108. How much sodium in one slice of pizza?

  109. Max hunter says:

    Can I blend up some almonds I don’t have almond meal

  110. I don’t have a microwave so will need to melt the cheese on the stove – is it supposed to be only just melted or melted and bubbling? Thanks

    1. Just melted so the cream cheese and almond flour/meal will mix in. Make sure it’s not too hot otherwise you will cook the egg. Just warm enough.

      1. Libby – I usually do a double recipe and forgot about the microwave last week . Brewed everything together in my Kenwood Chef . By the time I’d realised what I’d done, I thought ” oh well, here goes nothing ” . It came out as a firm dough, so I rolled it out on baking paper on two pizza trays, baked for 10 mins, turned them over for another 3 mins or so watching the colour, and they turned out just fine .
        A lot less mucking around, especially when it eliminates worrying about the mix cooling out .

        1. Thanks Martin for the fabulous tip! I love this idea. I’ll have to get out my Kenwood chef from the cupboard and give it a try. Anything for making life easier I say. Brilliant!

  111. this was a great solution to my pizza craving, very tasty, believe it when it says 1 or 2 slices fill you up, I crushed 4 pieces for dinner and felt like a bowling ball was in my stomach!

  112. Marti Buurkarl says:

    I just tried this, tastes great but my crust stuck to the parchment pretty badly. Could I spray it with Pam or ?

    1. Check that your baking parchment is the non stick/greaseproof kind. Mine has never stuck once, but yes you could spray or brush with oil before placing the pizza base to cook on it. That would surely work.

      1. Charlotte says:

        Also it it sticks, put it in the oven to bake w both sheets attached initially and peek
        Off upper one after 1-3 mins when fats starts to melt. Peels easily then

  113. Thank you, thank you, thank you for giving us Low Carbers a wonderful, fantastic pizza crust. I just got on the Fat Head Pizza band wagon. The only thing I did different was I left all the ingredients out on the counter to come to room temp and then I dumped everything into my food processor and viola! Perfect, delicious pizza. I saved my calories, carbs, fat, & protein grams for the day (just ate breakfast and skipped lunch) so I could eat a half of pizza for dinner. Yes, I am stuffed but such a happy camper I am!! I will be making this on a regular basis. I greatly appreciate all your efforts and sharing them with us. God bless you!!!

  114. I am confused when you said in step 6 – place baking sheet with pizza base on baking tray or pizza stone. So I’m putting a baking sheet on another baking sheet? Sorry. I don’t cook, so this is confusing to me. Thank you.

    1. Sorry for the confusion, place the baking sheet that you have rolled the pizza base ONTO on the baking tray or pizza stone. It stops the base from sticking.

        1. No, it would cancel itself out. If you have a 4 net carb base, and you add, say another 3 carbs worth of pure fiber, you still have a 4 net carb base.

          4 grams net carbs
          3 grams carbs
          (of which 3are pure fiber)
          4 grams net carbs

          1. Rikke Tobiassen says:

            Psyllium husk powder has no carbs so I believe adding that type of fibre to the pizza dough should lower the carb count…

        2. Silly question. If you cut the pizza into 6 slices how many carbs per slice?

      1. Maybe if you can clarify what you mean by baking sheet? Because it does sound like we’re to use two “cookie sheets”.

        1. Thanks for asking me to clarify. I’ve amended it to make it clearer. You place the pizza base on the baking paper/parchment (as shown in the step wise photos) then you place the pizza base and the bottom sheet of baking paper on a baking tray/cookie sheet or pizza stone to cook.

  115. I’m sure this will be not be good leftover?

    1. I’ve doubled this recipe every time I made it so we have leftovers and it’s always tasty.

  116. Just wondering what the best thickness is?

    1. Personally I like a thin crust because it crisps nicely, others however prefer a thicker crust but that doesn’t hold up as well but tastes darn nice!

  117. Just made a pepperoni pizza with this. It was delicious. The texture was a bit different from a bread base but it was just that, different, not bad, at all. I whipped up the dough in my food processor, and although it seemed a bit ‘loose’ it rolled out well and held together beautifully, I even got a bit adventurous and flipped it with a spatula and it was fine! I rolled it out to about 6mm an this was perfect. Made a very decent 10 inch pizza. I think I’ll cook it a bit less next time (trust me, there WILL be a next time) so that I can leave the topping to cook a bit more. Sliced and served with a naughty glass of red, held together as well as a regular pizza, no cutlery needed! Thank you sooo much, I’ve tried several low carb ‘alternative’ recipes, usually with disappointment, but this one is a keeper. Also, this is WAY more filling than a regular pizza, two slices and I’m done. Thank you protein. I know what’s on the menu for breakfast tomorrow…. 🙂

  118. Would I be able to Pre make the dough and roll it out etc and keep it in the fridge until I’m ready to cook it later in the day?

    1. I also want to know this!
      But I’ve already made the base for tomorrow night. So now I’ll let it cool and put it in the fridge, pull it out tomorrow after work, add my toppings and put it in the oven foe 5-10 minutes and see how we go. ?

      1. I make several smaller crusts, bake and then freeze. Pull out when I need a pizza fix.

  119. My crust turned out great…that is until I added toppings and put it back in the oven 🙁 what did I do wrong??

    1. Bake the pizza crust with toppings at the same time. Turns out beautifully!

    2. Megan- did you bake it more with the toppings or broil it? I’ve make this pizza three times now and I’ve never had that issue. I started taking the sauce all the way to the edges because I didn’t like the taste of the plain crust. I hope you figure it out. It’s a God send for sure. Oh, how I’ve missed pizza!

  120. I have tried so many different cauliflower and low carb pizza crust recipes but this is hands down the best tasting and best crust that holds up well. I also tried the original fathead recipe and somehow it had higher carbs than this recipe. This one is great! I am sold and will be making it again and again. Thanks!

  121. tinabcrafting says:

    I just made this – WOW – it was delicious!!!

  122. Wonderful recipe, highly recomend. But you know nothing about me if you think I am going to stop after 1-2 pieces!!

  123. TheGiantGirl says:

    Thanks a bunch Libby. My carboholic 16 year old so and I made fathead meat lovers pizza tonight. He is doing so well on LCHF but was really missing typical teen food after 3 weeks. This recipe will help tremendously and keep him motivated to stay low carb and enjoy the weight loss it brings. I made two thinner base pizzas instead of one, so they were a bit overdone (I failed to adjust the cook time enough) and they tasted amazing anyway. And we both ate less than half of what we would have with wheat base pizza, because it is so filling so we have lots of leftovers to freeze. Another great advantage – seeing that eating less can be very satisfying. Planning paleo calamari midweek to give him another permitted “treat”. And making your cinnamon crunch cereal tonight because we can’t face another egg. I love that your recipients don’t require “whey protein isolate” or other weird “foods”. I am so very grateful I found your website. You are, quite simply, brilliant.

    1. Aw thank you, that is so kind. Yeah, I hate processed things such as protein powders or ‘weird’ food. It kind of goes against everything I believe in. I believe in unprocessed whole food that happens to be be low carb. Keeping meals simple, recipes simple and grocery list simple will also mean this is sustainable for the long haul. I am overjoyed your son loves it, my 9 yr old used to be a carbolic too and yes they can change, it takes time, but it will happen. Even a reduction is awesome progress. Thanks for stopping by and leaving such a lovely comment today, Libby.

  124. Hi! How to o it WITHOUT microwave? I don’t have one…
    Unbelievable, I know…. but I don’t like them…

    1. I don’t have a microwave either! Ditched mine about year and a half ago. This is what I did for this recipe – I did a double boiler scenario like you do for chocolate. Just put the ingredients in a glass bowl that was slightly larger than the mouth of my pot of boiling water and just made a slurry with the ingredients. The temp of the ingredients was warm to the touch, but not hot. I assume that was what the goal was (since she mentions not cooking the eggs). Hope that helps.

  125. First time visitor here. I saw this link at a Keto forum. I’ve been missing “real” pizza for a long time and this recipe is perfect. I was only able to eat 2 pieces for lunch and now it’s dinner time and I’m still full. 🙂

    When freezing this pizza crust, do you guys bake it first and then freeze or freeze before baking? I’d like to freeze several of these to have them on hand and ready to go. 🙂

    1. Great to hear you are new here and love FatHead pizza – yay. Double whammy. Most people tell me they bake the base then freeze it, the cheese and egg would go a little horrid in the freezer if frozen unbaked.

  126. araceforadventure says:

    Do you really need to add the egg? I forgot to add it and it rolled out beautifully! Then I remembered the egg and rolled the dough back up into a ball again and kneaded the egg into the dough and it just didn’t roll out as well the second time. Or maybe that was just because it had already been rolled out once? But it made me wonder…

    Oh, and the pizza was awesome! Even my picky husband liked it. He said he actually liked this crust better than regular pizza crust. And we each only ate two pieces and were happily full. Quite amazing considering we usually stuff down a half a large pizza each.

    Thank you!

    1. Th egg is best added to the mixture and mixed throughout (as you discovered, rather than adding it later). Saying that, I made it last week and ran out of eggs (shock, horror) and it turned out fine. This is such an adaptable and simple recipe, I think everyone now has their own ‘version’.

  127. Hi Libby, if I don’t like mozzarella cheese, can I substitute this with another type of cheese, like cottage cheese or feta cheese or parmesan cheese?

    1. I have made this will Edam and Colby (mild cheeses available here). Feta, cottage cheese and parmesan wont work sorry. Too liquid or too hard.

  128. What can you use instraf of almond meal please? Hubby has a nut allergy.

  129. Thank you so much for the recipes and encouragement. I love your site!

  130. THANK YOU! I’ve made about 20 low carb loaves and they have all gone in the bin. This pizza recipe I made first time and ohmigod! It’s delicious, my T1 GF loves it, which means pizza is BACK!!! Now if you have invested your geniusness in to bread, tortillas and pasta as well, I’d love to know : )

    Thanks a ton for this great game changer!

  131. I love this recipe!

    How many slices in your pizza?
    I want to calculate my macros.
    I ate 1/2 of the whole recipe.

  132. susanmartinspar says:

    Fantastic! We loved this pizza dough!!! Kiss kiss, hug hug!

    I was wondering if I could use the dough to make a quiche crust? The if so, would you recommend pre-baking it?

    Thanks! Love your site.

    1. A FatHEad crust would be amazing. I would pre bake it for 10 minutes so the quiche mixture doesn’t make the base go soggy (I do this for my spinach and feta pie base). I’m so glad you have found my website and are loving my recipes, welcome.

  133. Hi Libby, what size of pizza pan do you use to make this? I am thinking of buying a pizza pan just for your recipe. 🙂

    1. I just use baking trays (some call them cookie sheets I think) lined with the baking paper. I have a pizza stone but gave up using it as it was so heavy to use. I make FatHead pizza round or rectangle. I sometimes even make small individual ones so my children can create their own combination of toppings.

      1. HI! Curious if this recipe would work without a microwave – have you tried adapting it?

        1. I have never made it without a microwave as it is so easy, but numerous readers have and had great results. Just pop it (cheeses and almonds) on the stove top and heat together gently.

      2. Thanks, but when you make them round, do you recall the approximate dimensions? I don’t want to buy a pan that is too small.

        1. Sorry, I didn’t measure them. I also make different sizes all the time depending on if I wanted 1 big or two small or even 5 individual ones.

  134. Kerri McG says:

    WOW!!! I can’t believe how good this is!!! My husband and I loved this crust! I’ve tried the cauliflower crust. Not a fan. But this one tastes just like bread and you don’t miss the carb crust at all! THANK YOU so much for sharing this!!! I can finally have my pizza!!! I’m so happy!!! 🙂

  135. I made this for the first time tonight for my roommate who is allergic to most grains. She loved it! I wasn’t sure how it would turn out, but I have to say that i’m very impressed! It turned out to be rather bread-like and have a slightly nutty taste which was delicious. I will be making this again in the future, and loved eating every slice.

  136. I used this recipe to make taco shell cup things! Just just them into big rounds and fit over the l bottom of muffin tray cups (not too thick). I added Mexican mince, avo, jalapeños, salsa, cream cheese and fresh coriander to the top. They were amazing!

    Ps. Also loved when we made pizzas with this recipe!

      1. I eliminated the rolling out part. I just dump the dough into an 11 1/2 inch pizza pan, wet my fingers, and pat out. Much easier and faster. Love this recipe!

  137. I don’t have a microwave. Is there a substitution?

    1. I never use the microwave and just put the ingredients in a sauce pan cook over medium heat sturing frequently until the cheese mixture developes a dough like elasticity.

      1. Thanks for your straight-forward reply, Lauren, without turning this into a debate on whether one should own a microwave or not. I look forward to trying this tonight!

  138. I’ve had a terrible day. Not your fault, but was really looking forward to this. Used up the last of some of my seasonings and the whole thing stuck to the bottom of my parchment paper. I even sprayed it with Pam olive oil spray. I’m just fighting back tears as I try and peel it off and have nothing but strips and crumbs and the paper taking half the layer with it.

    1. I’m so sorry to hear this. Did you use the non-stick baking paper you would usually use to line baking tins with? I hope you managed to save the scraps and make a ‘deconstructed’ pizza with it. I hate waste and can always think of somehow to use up a recipe disaster.

      1. Barbara W says:

        The same thing happened to us. We used nonstick parchment paper and managed to pry off enough pizza to decide to try again since it was good! Next time, we’ll use a silpat nonstick baking mat under the base.

    2. Parchment paper, not wax paper. I think you used wax paper.

      1. Ayup! That’s what I just did… I figured parchment paper was an Aussie/British use for wax paper. It says “non stick baking”… oh well. Making it into a big pizza ball. 😉

  139. olivesandpearlsmsncom says:

    any way you can do this w/o cheese?

    1. Sorry, no. It is too heavily based on cheese to replace it. Possibly try my keto waffles but don’t add sweetener or vanilla and add salt and rosemary for example to make them savoury, then add your choice of toppings and bake until golden. Yum.

      1. For those with dairy allergies, try goat’s cheese. Not as successful, but works. I also cut down on the cheese but add coconut flour to the dough mix (quarter cup). It makes the dough a little softer and lighter.

  140. This? Was UNBELIEVABLE. Will definitely make again. In fact, I am debating making another batch or two right now to freeze for easy lunches.

    My imagination is running away with me now. If I were to spread cinnamon (and stevia?) on it and roll it up like cinnamon buns, would it turn out…?

      1. Pat Reglin says:

        I see measurements in the dough and cinnamon filling but not what the ingredient is for that measurement. Can you please specify?

  141. I would love to try this! Could I substitute cashew flour for the almond? I have a high sensitivity to almonds and can’t eat them.

    1. That might work, the difference in carbs (cashew are the highest) may affect the pizza dough slightly in texture. Come back and let me know how you get on.

  142. I am about to make this life saving recipe for the third time. I am making batches and slicing them in servicing sizes for times when I crave a slice of pizza. I store in a Ziploc. This thin version tastes just like a slice. So flavorful! I love it more than real pizza. It’s also so filling. Last night I took a slice and added a cream cheese schmear. Boom! It was a bagel! So many healthy options.

      1. Hope this is not a silly question but how do adapt the recipe to make the thicker based version?

        1. There is no such thing as a silly question. If you are thinking it, no doubt many others are too. I would just roll it out to be thicker and bake for a little longer so it goes crispy on the outside. Still bake it on both sides too so it browns nicely on both sides. It may not end up being as sturdy as a crispy base, so you may just have to eat it with a knife/fork – but it would still taste incredible.

    1. Hi All,

      I cannot wait to try this recipe, as-is, for myself!

      But I do have a question, for my mother, who cannot have dairy, does anyone know of a modification that can be made, so that there is no dairy? For example, can we substitute some type of Vegan cheese in the recipe?

      1. Hi! I haven’t tried it, but Daiya brand vegan cheese is very good at getting melty and sticky and I would guess that it would make a great substitute!

  143. I just made this and used about 2 tbsp tomato paste, ground pork, salt, rosemary, garlic powder, onion powder, a little bit of spinach (the frozen chopped kind), homemade pickles, and sauerkraut. Best damn pizza I’ve ever had!

  144. I was wondering how this pizza could only be 4 grams of carbs? All the other LCHF pizza doughs I saw online were much higher in carbs, like 14 grams and higher. Is the 4 grams including the toppings or is that just the dough? And is that for one slice? I’m super duper excited to try this pizza, it looks awesome. Thanks for sharing!

    1. The recipe states that is is just for the pizza base. as everyone tops their pizza with completely different toppings and amounts. The pizza serves 6 so it is 1/6 of the pizza (generally two slices the way I cut it). Enjoy, it is amazing.

      1. Actually if you look at the ingredients I am pretty sure the carb count is for the whole pizza base. It says servings = 6 slices. There is no way that the above ingredients add up to more carbs even counting fiber.

        1. No the carb count is per slice. The entire pizza base is 23.9g total carbs, 9g fibre. The carbs are predominantly coming from the almond meal/flour and a smaller amount from the cream cheese.

          1. Thanks so much for this recipe. Are you able to minus the fibre for the total carb count in the nutritional info?

          2. I can only show the total carbs and the fibre in my panels. If you want to calculate net carbs, then yes, you simply deduct the fibre from the total carb content.

  145. I don’t have a microwave as it destroys any and all nutrients in a very little time. how would I prepare it then??? thx

    1. WillPower says:

      Yeah, that’s just not true.

    2. Get a microwave as that is a myth. If you cook vegetables in water it loses some of the nutrients, and if you cook food for too long, it will do the same. However, because microwaves work at a lower heat, they actually help to preserve more nutrients. At the end of the day, the amount of vitamins and nutrients saved or lost during any and all cooking techniques, are negligible.

      1. I don’t have a microwave either and the reason for this is space – I really don’t have any space, so it’s no option to just get one. So is there any possibility to prepare it in the oven?

        1. I just made this for the first time and also don’t have a microwave for a number of reasons but mostly because I don’t have counter space. I mixed everything really well with my kitchenaid mixer (using the flat beater) and completely skipped heating the cheese mixture. It turned out beautifully. I honestly don’t think heating prior to baking is necessary.

      2. Heat the cheese in a small saucepan.

    3. Hello! My husband and I made this tonight. First attempt and it turned out AMAZING! Truly one of the best crusts ever! I would prefer it to my usual homemade dough. Thank you so very much! All kinds of ideas now for what to do with this amazing crust base!

  146. Can I replace the almond flour with coconut flour?

  147. Hansveer Chandhok says:

    Just made this for myself, came out really well! I missed one step where you heat it again for 30 seconds after mixing it. It wasn’t as crisp as I would have liked, but I’m not complaining.

  148. Melody Kinzer says:

    Just curious, every tried to bake this like a loaf of bread?

  149. Would you be able to break down the 16.8 grams of fat please. There is trans fats in cream cheese and was wondering if you could replace with something else? Thanks!

    1. I just leave out the cream cheese all together and the pizza turns out great. Make sure you flip the dough and brown the bottom.

  150. Made this for the first time today. Grilled chicken, bacon, caramelized onions, jalapeños, cheddar, and buffalo sauce. It came out PERFECT!! So happy you shared this recipe, and psyched that I’ll still be able to eat pizza on keto. Thanks!!

  151. Almost every low carb concoction I have tried has ended up being gross or weird but this was awesome! It’s like some type of sorcery! I thought for sure microwaving a bowl of cheese would be a bad ideas but I was wrong. It was very easy to make and all I added was some garlic powder. Yum! Thank you!

  152. When making the Fathead pizza dough, can you substitute part of the mozzarella with something else? I am not a big cheese fan and that mozzarella flavor just seems overpowering to me. My husband on the other hand, LOVES it.

    1. You could try a milder cheese such as Edam, just have a play with what you prefer. You can also add flavourings to the base when mixing it together. I tend to add a tablespoon of dried rosemary to my mine, that might help dilute the cheese taste for you. Or perhaps garlic, that would be amazing.

      1. Can we use coconut flour instead

  153. Breanna R says:

    Yummy recipe!
    I used foil and pam spray and wasted over half of the pizza because it stuck, I was heart broken haha. I’m going to try again after I go to the store and buy parchment paper.
    Thank you for the recipe with such great instructions. I’ve been dying for pizza!
    My picky super fiance even ate it and said it was good so kids would probably like it too.

    1. Actually wax paper isn’t meant for baking! 🙁 use parchment paper. The wax will melt in the oven and stick to your pizza

  154. Michelle Richards says:

    I can’t believe how easy this was to make. And very tasty. Thank you.

  155. THANK YOU!! I made this for the first time today at the suggestion of a friend. It is by far the best pizza I have ever made at home. We enjoyed it so much we made two more crusts and cut them in small pieces to use as “crackers” for dips and spreads.

    Delicious and satisfying. It felt decadent, like we were eating something we shouldn’t.

    1. Yes! I make the dough all the time and just cut it into squares for use on sandwiches. I cook for 7ish minutes when I do this.

  156. Diana Hansberry says:

    Interesting that everyone calls this Fathead dough but when I went to Mr Fathead’s website, he says he feels bad because the recipe is actually this gal’s…

  157. Loved this recipe! HOWEVER…I didn’t have almond flour on hand. I substituted for coconut flour (same amount) and added two more eggs. Made an excellent crust with the exception of the coconutty flavor…but in a pinch it works beautifully!

  158. Hi All,

    I cannot wait to try this recipe, as-is, for myself!

    But I do have a question, for my mother, who cannot have dairy, does anyone know of a modification that can be made, so that there is no dairy? For example, can we substitute some type of Vegan cheese in the recipe?

    1. We’ve tried Diaya non-dairy cheese as a replacement for regular cheese. No luck. We are still searching for a non-dairy cheese we like.

    2. You can use any type of aged hard cheese – asiago, parmesan. In the aging process the lactose goes away. My MIL is lactose intolerant and she can have these cheeses. Hope this is what you mean when you say your mom can’t have dairy.

  159. WTF!!!! How can EVERYONE have all these wonderful reviews of this pizza crust and mine be so totally off? is it because I doubled it? Are my eggs too big? Is my microwave too powerful? The dough was way too sticky to work with, I added tapioca flour to try to get it to more of a thicker consistency so that I could roll it out. My entire kitchen, and my clothes are covered with tapioca flour, every utensil in the kitchen is dirty, every bit of counter space is full, and it looks nothing like the picture. My family is starving and my dog is hiding under the table. The first pizza is in the oven now, so IDK if it taste good and was worth all the trouble yet, but I will report back in a few.

    1. It sounds like there is a problem with the cheese. Did you buy the pre-shredded mozzarella? Did you add the almond flour/meal? You can blame the tapioca flour for all that mess. My kitchen is spotless after I have made Fat Head pizza – yay no more flour and no more flour dust to deal with. Let’s see if we can figure out what went wrong. Definitely and ingredient failure, not your fault.

      1. Yea i just made it for the first time and didn’t even use a microwave(steel bowl over large pot of boiling water)
        Mixed it all up nicely and plopped it down on parchment and it rolled perfectly

        This pizza is absolutely amazing! I used pre shredded and it was fine, was I not supposed to?? Lol
        This is saving me and the wife
        We are on low low carb diet and this is the game changer!

    2. Made this tonight! Wow so easy and so good, followed the directions to a “t” and it came out perfect!

  160. OMG YUM!! Even my picky husband liked it! I will definitely be making it again, but will be prepared to add at least 1/2 cup tapioca flour and more for rolling. I always am a messy cook, but when not prepared, even more so!

    1. Cover the soft dough with clingwrap and roll out. It rolls out very thinly which means you can use more topping!

  161. The pizza was absolutely perfect until I went to take it off the wax paper. No go Jo!!! It stuck! I peeled off every little piece and ate it anyway. It was Delish!!

    1. Parchment paper is what it calls for not wax paper. That should do the trick ?

      1. Mine still stuck with baking paper 🙁
        Tastes amazing though. Just peeled add i ate lol

        1. I greased with soft butter both papers (regular baking paper) first before rolling – incase it would stik and it didn’t 🙂 It turned out to be perfect crisp and tasted wonderful <3

    2. Ha! this made me laugh, as I’ve totally confused wax paper and parchment paper before as well. Never making that mistake again! LOL

      1. I made this same mistake just a few days ago. Whoops!!!!

  162. Made this for supper tonight. Quick and easy. So yummy. Had a bunch of young adults over and they devoured it.
    I will be making this again.

  163. So last night I made the caveman balls with no such luck in good texture and wasn’t a fan of the taste. But tonight I made this pizza and holy moly was it amazing!!! My husband and I couldn’t just have 2 slices each – we def over indulged and finished it… but it was absolutely fabulous! And something that was so easy to make! So thankful to have found this recipe and site for when I have a hankering for something as amazing as pizza!

  164. Patricia Garza says:

    Guess i used the wrong paper because the crust stuck to it? but it was still good. ?

  165. Tip for people who don’t have parchment paper. We don’t find that in our country easily, just poor quality wax paper. Roll your pizza base out on plastic wrap on a plate first. Pop it in the freezer for 5-10 minutes to cool. Then transfer it to wax paper. Doesn’t stick! 🙂

    I put the wax paper and tray on top of the plate with the base in it, and flipped it over so it wouldn’t break. Peeled off the plastic wrap, then popped it in the oven. Hope that helps!

  166. Made it this past weekend and it was awesome. Instructions were easy to follow and the hardest thing was remembering where we stored the rolling pin. Pepperoni, pancetta, black and green olives, red onion, tomato slices, mushrooms, and did I mention more mozzarella? Pizza without the guilt.

  167. This was awesome and so easy to make. Will be making this again, and again. I’m already thinking of other variations I can make out of this.

    1. Also I used parchment paper and it didn’t stick at all.

  168. Is there anyway to make the fathead crust without using a microwave?

    1. I was thinking same thing and saw in comments below someone mixed it in steel bowl iover pot of boiling water.

      1. I used a bowl over simmering water as you would melting chocolate. Just make sure water does not touch base of bowl, it worked great and you can better control the cnsistency. I used a spoons to stir and scrap bowl to make sure all is blended and somewhat melted. After making one, use same bowl and make another as the first is baking. Awesome crust!!

    2. You could warm up the cheese over a double boiler until melted.

    3. Denise Marshall says:

      I melt it in a Pyrex bowl in my toaster oven (on a low setting). You have to watch it, and it takes longer, but it works great for those of us sans microwave. 🙂

  169. Tasted good. Surprised when it puffed up in the first baking. Seemed more like an omelet. Good tho. Is that normal?

  170. Denise Farr says:

    I don’t why I had so much trouble making the pizza base the first time… it all stuck to the paper and was just a disaster! After several months I decided to give it another try as most people seemed to rate it a great success!! This time I read all the pre conversation on the recipe page and noted important points on my printed out recipe, and then studied all the readers’ comments and printed out the process photos… and measured / weighed everything to the exact grams and… it went like clockwork and is just amazing… so amazing that I immediately made another batch of pizza dough and baked rosemary, salt and black olive crackers!!! SO happy to be able to have homemade pizza and savoury crackers again after eight years!!

    1. Yay yay yay. I am so happy to help you re-introduce pizza back to your meal plan after the long pizza drought you have been through. I wish more people would read all my tips and tricks, it really does make the world of difference. Well done and get ready for so many more recipes with the infamous Fat Head pizza. 🙂

      1. Denise Farr says:

        And last night I used the pizza dough as a base for our old time family favourite… Silver beet Pie or what my husband refers to as “Cowdung Pie”… it is his favourite and he thought the Fathead Pizza Dough worked really well in place of traditional flaky pastry 🙂

  171. Made today. Yum! I added some Italian seasoning and oregano to the crust, along with onion and garlic powder. D-LISH!!

  172. Hi, I did try this recipe after all the comments & I did read quite a few but not sure if anyone else has had this issue…I found it too cheesy. I like cheese but I found it overpowering. Is there any suggestion on brand used (in NZ) or how to maybe lessen the amount of cheese used (I.e increase almond meal?). Thanks, your help would be much appreciated

    1. If you decrease the cheese in the crust, you’ll want to increase the egg and almond flour proportionately, and you might get an eggy flavor? Experiment and find out what works for you.

    2. Did you use mozzarella? The first time I made it I used tasty cheese as it was all I had in the fridge and it was so strong we couldn’t eat it!

    3. Mel Fischer says:

      I tend to use cheddar in my pizza crusts, so that the mozzarella is not overpowering. I have found that the difference in cheesy taste is enough that neither is too overpowering.

  173. Krystle Thompson says:

    Can this crust be frozen?

    1. victoria skelly says:

      I would like to know as well!!

  174. Hi I have just made this dough for curried mince pies and it was DELICIOUS Thanks so much.

    1. Charlotte says:

      If I could ask…what is a curried mince pie? Sounds great and could you please share how to make it? Thanks!

  175. Made this the other night, to say I was impressed would be an understatement. I will never go back to the old recipe

  176. Lee Hancox says:

    Hiya folks.

    I cant tolerate cows milk so Fat head pastry is unfortunately a non starter for me. Just wondered if any body had found a goats/sheep milk alternative to Philadelphia??


    1. Marguerite says:

      Hi, I had the same issue and until recently wasn’t able to find the dairy free versions that were also low carb. But, I just adapted this to make without dairy —– and it was incredible! I used Go Veggie vegan cream cheese with coconut oil (the best vegan cream cheese that I have tried so far) and I mixed it with Lisanatti almond milk mozzarella cheese. On top, I mixed Follow Your Heart Mozzarella cheese (I just didn’t have enough of the almond milk cheese) and Kite Hill almond milk ricotta on top of tomato sauce —- oh my, it was AMAZING!!!! Hope that helps!

    2. Hi, in the past, I’ve substituted avocado and avocado paste for cream cheese, although it may sound strange. You won’t want to microwave the avocado, but mix it through afterwards. You can also skip it all together! It’s quite a flexible recipe to be honest. (The dough may come out slightly green or brown, but don’t fear) 🙂

      1. Just wanted to say thank you for the recipe. This is the first time I’ve made pizza or posted a comment but having just finished one slice, so filling, I felt I had to say how easy it was to make (with my daughter), the smell whilst it was cooking was amazing and is without doubt the best pizza we have tasted. Looking forward to making again with different toppings and to another slice later!!

  177. Hi! This is the first review I have ever written, I am new to keto only a couple weeks in and I have scoured the internet for recipes to replicate my favorite cheat foods. This recipe was incredibly easy. The smell coming from the oven amazing! The finished product- I really can’t believe it! Followed exact steps above and had no issues. I rolled the dough out with my fists and it was still very simple. I added fresh mozzarella and low sugar vodka sauce with fresh herbs. Thank you so much!!!!!! My keto experience has been amplified there’s no need to go back to standard junk food! And I feel great!

    1. Awesome Christie. I am humbled that I have been the lucky one to receive your very first review AND that is was a superb one. Welcome to the amazing world of low carb and keto cooking. There is no turning back 🙂

      1. Donna wyandt says:

        I tried this for the first time yesterday and it was fantastic. My only problem was it didn’t rise at all. Stayed paper thin.
        Any help,

        1. That’s fine. Fat Head generally puffs up a little, then deflates to a nice thin and crispy base. If you want it puffy, you may have to roll it out thicker, but then it will probably stay a little softer so possibly more difficult to pick up.

          1. Lady unicorn says:

            I also tried the Fat Head pizza based for the first time yesterday! Unbelievable soooo good, husband couldn’t tell it was low carb he said it tasted really good. It was quick and easy to make.
            Thank you so much

  178. Hi there, can I cook this base until crispy and leave it for a few hours and add the toppings later on in the evening for dinner or do I have to cook the base and add the toppings straight away? Thanks

    1. Yes you could do that. I just do the whole thing at the same time as it only takes a few minutes to heat the toppings but if you have more time in the day to make the base, then that makes perfect sense. You could even make two. Some people here have frozen the baked base successfully then defrosted it while the oven is heating up, heating it again before adding the toppings to ensure it is crispy again.

  179. dvorak1341 says:

    Can someone help me out with the nutrition facts. I just started the keto diet and when I enter the ingredients and all the other information, the amount of calories and servings are confusing. The nutrition facts that you have up now say that there are 4g of carbs per serving, is that per slice?

      1. Rachel P. says:

        How many slices per pizza from one batch of this dough?

  180. Christine says:

    I could only find coconut flour at my grocery store – will that work?

    1. Coconut flour and almond flour are not directly interchangeable (read this post) but I have recently been experimenting and in the recipe notes above, you will see “Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.”

  181. Hi, I don’t have a microwave, what’s the best way to substitute this when making Fat Head Pastry?

    1. If it were me, I’d probably toss everything into a pot and stick it on the stove. Stir until the cheese has melted and everything has blended together.

  182. Seriously better than my carb loaded traditional crust. I’m in love! And it was fun making the dough in the microwave 🙂

  183. How can I make this for someone with a nut allergy

    1. Take a look at the recipe notes, I have now devised how to make Fat Head pizza using coconut flour. This article might help also for those with nut allergies. I’m moving towards coconut flour, and starting to make recommendations for using alternatives in recipes.

      1. Cora Lienert says:

        My nut allergies include coconut and of course peanuts too. What other options do I have

        1. Are there any seed flours you can tolerate? How about sunflower seed flour or pumpkin seed flour? They would work, albeit with a different flavour so add plenty of seasoning and herbs.

          1. Almond flour

          2. garbanzo flour could work for you

          3. Someone mentioned Lupin Flour.

        2. Laura Theriault says:

          What about green banana flour?

  184. I don’t know how everyone’s having crumbling issues? I followed the recipie and my dough was perfect!

    1. Mine was sticky and did not roll out just started to seperate and spread w jagged edges

  185. Is it possible to take the dough ball, cut it into 6-8 chunks then either roll or flatten out with a tortilla press really thin and fry them in the pan until light brown on both sides like a tortilla?

    1. Or, better yet like a pita? Yummy!

      1. Great! Btw, I love the dough as I made pizza and crackers yesterday.

  186. Stephen Brignull says:

    Just tried the fat head pizza for the first time. Worked very well. Excellent idea!

  187. If I freeze it, what temp do I bake it again to reheat?

      1. Hi Libby, how do you get the base crispy? I’ve made the fathead pizza ,rolled it out ultra thin, it was firm but not crisp.
        Kindly advise

  188. Love the taste of fathead pizza and crackers! How do you stop it sticking to the parchment? Thanks!

    1. Even with non-stick baking paper, still sticks…

      1. victoria skelly says:

        Mine stuck too!! I baked it on tinfoil and it was stuck like glue – it did crisp up but when I added sauce it got soft again. 🙁

        1. Never use tin foil. It will stick like crazy (as you sadly discovered). Always use baking parchment. Works like a charm and comes off every time.

          1. I used foil on the bottom but sprayed it with generous coat of cooking spray. No sticking issue but the bottom of the crust was a little oily.

  189. You had me at pizza! 🙂 Seriously, this pizza crust is da best! Thank you Libby! You have saved my low carb life!

  190. I am excited to try this today. I would like to make 6 single serve personal size pizza crusts. Can the dough be frozen? Or should I bake all six and then freeze in a large ziplock? Just need something easy for 1 person. Thank you.

    1. I would cook them first then freeze in individual ziplock bags or one large with pieces of baking paper in between to make them easy to remove. Freezing uncooked cheese will just make it go hard and brittle.

      1. I made a triple batch and froze half. Take it out in advance to thaw. No issues

        1. Would it need to be rewarmed before before rolling out after thawing?

  191. I cannot even type out how good this is I was craving pizza so bad thank you!

  192. Hello. In regards to nutrition facts, if we are making this for 6 servings (3 slices each), is it 4 carbs per slice or 4 carbs for the whole 6 servings?

    1. The recipe makes enough Fat Head pizza to serve 6 people. So it is 4g total carbs per person (i.e.: the entire pizza would be 24g total carbs).

    1. I did this over the weekend because I forgot to buy cream cheese – ricotta worked well but we ended up eating it with a knife and fork- I think the extra water content stopped it from crisping up right in the middle.

      If I had cooked it longer, I think it would have cooked right through to the middle. I found the dough even easier to mix up and roll out with ricotta in it… I would do it again!

    2. Amanda Lock says:

      Why? It’s 2 tablespoons of good fats and great flavour.

  193. I am sorry to undermine the whole premise of your website in a single comment, but vegetables ARE carboydrates!

      1. Made this today and I’m in love with this recipe! Tastes so awesome and recipe was so easy to follow! Topped mine with diced tomatoes for the sauce, grilled chicken breast and bacon YUM! Thanks for a great recipe!!

    1. Duh. seriously newb. It’s low carb not no carb

    2. And are PREBIOTIC carbs — dietary fiber is a much different carb than sugar or other highly refined carbs, in terms of human digestion & metabolism. Even though broken down into the same chemical components eventually, the complex carbs in veggies require a more complex process of digestion, and in that process, feed desirable gut bacteria. Don’t be fooled by overly simplified definitions or classifications–it’s physiological processes that impact our health!

  194. Elisa Bils says:

    I made this with a bit of flax added as well, I used olive oil to keep it from sticking to paper, turned out great!

  195. I wasn’t feeling pizza so i took half of the dough, rolled it out really thin, flipped into halfway through baking to get it extra crispy and then added 1/2 a minced garlic clove and topped with a bit more mozzarella! Delish! Currently making crackers with the other half of the dough… love this recipe

  196. They do make mozzarella from goat’s milk, you know. You just have to look around for it. In a worst case scenario, you can make it yourself, too

    1. They do! Whole foods and natural grocers have it.

  197. I only have an 8 inch (or so..) pizza pan at home due to the fact that my oven is broken at the moment and I have to use a toaster/convection oven to bake something (ie cook in the oven). How many 8 inch pizzas does this recipe make? (Would you happen to know?)

  198. The store has Almond Flour and Almond Flour/Meal… i see both options on this fathead recipe depending on website I go to… is there a difference for this recipe?

      1. My parchment paper stuck to the crust. Unable to peel paper off

        1. wcurtin1962 says:

          Sprinkle some almond/coconut flour on the paper before putting the dough on it.

  199. I JUST made this, and it is AWESOME! I added some garlic and basil to the dough and it’s yummy! Thank you!

  200. I just threw all ingredients into food processor (thermomix) and mixed until a nice dough. I also pre cooked my meats and for good measure threw in the olives and pinapple into the frypan. Only topping placed on base unheated were the anchovies and cheeses. Even the tomato paste was zapped in microwave for 45secs.

    I used non stick baking papet and i didn’t bother rolling dough out. I just pressed ot out with hands as it was a touch sticky and soft.

    I also used a small snack tub (just under 2 tbsp) of Philadelphia spreadable cream cheese at room temp instead if cream cheese. That probably helped the dough to be a bit sticky and pliable.

    Definitely a winner in my books!!

  201. Hi, I absolutely love this recipe. Made for the first time and my family loves it too. I decided to give your blog and this recipe a shout out in a blog post I wrote. Keep those recipes coming!

  202. Thank you for this recipe. 🙂 So if I use coconut flour as the flour instead of almond, will it have a coconut flavor? In other words, will it taste like pizza or will the coconut flavor be weird? Thanks!

    1. There is a very very subtle coconut flavour but I always add herbs such as rosemary or garlic to the base anyway, so the coconut become overpowered.

    2. In response to Jackie, I cook with coconut flour all the time and when using it in recipes like this, the added herbs cover up any hint of coconut taste. We never taste coconut in our pizza. Coconut flour is very fine so you don’t get the smell and taste like you do when cooking with regular shredded coconut. I hope that’s helpful to you!

    3. I know some people are saying they either don’t taste it or don’t mind it and some people actually enjoy it. I personally have a dislike for coconut flour and can taste even the subtlest amount in whatever was baked. I love Thai coconut curry but I think anything with coconut flour is awful.

  203. I just made this this morning. I used the coconut four option and added garlic powder and parsley flakes. I portioned into 6 dough balls and pressed them out with a tortilla press and flipped them 1/2 way through baking. They came out perfect! I couldn’t wait to try one, so I made a “breakfast” pizza by topping one with an egg and some green chile. Delicious!

    1. Andrea Mabee says:

      A tortilla press! You are a frickin genius! I love my tortilla press bur for some reason didn’t even think of using it for this! But I will now!

  204. Leilani Nichols says:

    I have tried this 3 times now and every time I follow the recipe to a T and it comes out soggy (the dough). It is not dough consistency, rather very sticky. What am I doing wrong? Help!!!!

    1. I think you must have the wrong cheese. I buy the pre-grated/shredded mozzarella. Perhaps you are heating the cheese too long. It only needs to be warmed enough to mix, not melted.

    2. I have also noticed if you don’t use full fat cheese that the dough can be soggy.

      1. With keto you should always use full fat cheese. The lower fat cheeses are higher in carbs and despite what you have been brainwashed into believing for decades, fat is not what causes high cholesterol; it’s carbs!

  205. Karen Farrar says:

    This is the first low carb pizza my husband liked so I will be making it again as well as the nachos. I followed the directions, and it turned out perfect with a thin, crispy crust.

  206. This recipe is amazing! And the last thing you need is another positive review but I thought I’d add some tweaks that I use.

    Before microwaving, add your spice combination. Here’s mine:
    1/2 tsp salt (optional depending on your choice of cheese)
    1/4 tsp fresh ground pepper
    1/2 tsp garlic powder (I like garlic….use less if you want)
    1 tsp rosemary

    Do it before microwaving to ensure that the spices are evenly distributed throughout the “dough”. Don’t worry about being gentle with the “dough” after microwaving. It takes some aggressive mixing to get the egg incorporated throughout.

    POKE HOLES all over the dough with a fork. This is an important step! Forget it and your crust will bubble and stick to the paper.

    Cook in the oven for 7-8 minutes at 425 degrees, then flip and cook for another 5-7 minutes. Use immediately or put in a zip lock in the fridge. I usually divide my dough in half and make two 10 inch crusts at a time because that makes thickness crust for me. I cut it into six slices. 3 slices make a great serving for me….if I can stop myself from eating them all.

    Add your toppings. Crank the oven up to 500 degrees and heat pizza until cheese just starts to bubble.

    There is nothing like fresh hot pizza straight from the oven. Enjoy!

    1. Analiz De Jesús López says:

      What measures do you use to divide the dough in two to make 2 10″ pizzas?