FATHEAD PIZZA CRUST RECIPE (LOW CARB KETO PIZZA) – 4 INGREDIENTS

Just 4 INGREDIENTS! Fathead pizza is the ultimate keto pizza – crispy, chewy, and ready in 20 minutes.

Before jumping to the recipe card, don’t miss the HELPFUL RECIPE TIPS in the post! I hope you’ll find them useful and will love this low carb recipe!

I’ve gotten several requests for a nut-free version of a keto pizza crust recipe that tastes like the real thing. And here it is.

WHAT IS FATHEAD PIZZA?
Fathead pizza dough is a gluten-free, low carb and keto dough that is made with mozzarella, cream cheese, egg, and some type of low carb flour.

KETO FATHEAD PIZZA NUTRITION
Fathead pizza crust nutrition content is very low in carbs, so it’s great for keto diets.

How Many Carbs In Fathead Pizza?

The nutrition info varies a little depending on which flour is used, but is pretty similar:

Fathead pizza with almond flour: 144 calories | 12g fat | 3g total carbs | 2g net carbs | 8g protein
Fathead pizza with coconut flour: 117 calories | 8g fat | 4g total carbs | 2g net carbs | 7g protein
For both versions, this is nutrition info above is per slice of crust (1/8 of the keto pizza), without toppings. Toppings would be extra, depending on what you add.

Even though this keto pizza crust is a little on the high side when it comes to calories, but you’ll be surprised at how filling it is. Most people agree it’s well worth it, and you end up eating less, too.

ORIGINS OF FATHEAD PIZZA DOUGH
The original recipe for low carb pizza from the Fathead movie contains almond flour. The classic combination of mozzarella and cream cheese to create a chewy texture. I thought it would be a perfect candidate to adapt into a nut-free keto pizza crust recipe.

If you haven’t heard of the Fathead movie, it’s a 2009 documentary seeking to refute the lipid hypothesis. The lipid hypothesis is the claimed link between high cholesterol and heart disease.

It’s basically the source of the “low fat” way of eating promoted in the Western world since the 1950s. Although numerous studies have debunked the link (this is a good scientific paper on the subject citing many sources), the belief is still widespread today and perpetuated by mainstream media.

In the documentary, Tom Naughton sticks to a moderately low carb diet of fast food for 30 days. To the surprise of many, Tom not only loses weight but also ends up with lower blood cholesterol levels.

And thanks to the film, we have the amazing keto Fathead pizza recipe as a result!

This nut-free Fathead pizza crust recipe is my adaptation, made with coconut flour. Since coconut flour is so absorbent, you need a lot less of it to replace the almond flour.

I used 1/3 cup coconut flour as a substitute, and also added an extra egg to impart additional moisture. I omitted the salt from the original recipe, because the cheeses are salty enough as is.

HOW TO MAKE FATHEAD PIZZA WITH COCONUT FLOUR OR ALMOND FLOUR
Whether you make it with almond flour or coconut flour, the process for how to make fathead pizza is very similar. There are 3 basic steps:

Melt the cheeses together. You can melt the mozzarella and cream cheese together in the microwave, or a double boiler on the stove.
Form the dough with the flour and egg. It’s important for the fathead pizza dough to be uniform. You can use a food processor, which I find easiest, or knead with your hands and squeeze through your fingers until it’s uniform.
Bake the fathead pizza. Once you have the dough, roll it out or form it into a crust, and bake. If the dough is too sticky, check the tips below on how to deal with this.

The original version from the movie had Fathead pizza crust with almond flour. If you want to use that, you totally can! Here is the difference in ingredients based on almond vs coconut flour:

Fathead pizza recipe with almond flour: 3/4 cup almond flour, 1 1/2 cup mozzarella, 2 tbsp cream cheese, 1 egg
Fathead pizza recipe with coconut flour: 1/3 cup coconut flour, 1 1/2 cup mozzarella, 2 tbsp cream cheese, 2 eggs
The difference is in the amount of flour and eggs.

I’ve also tried making this keto pizza crust with flax seed meal, and that works too. It’s a great option for people with allergies!

The taste of Fathead pizza is very similar no matter which flour you use. Some people are sensitive to the taste of coconut flour, but personally, I can’t taste it at all in this recipe. The cheese masks it really well. Pretty much the same goes for the almond flour and flax seed meal.

TRICKS TO MAKING KETO PIZZA DOUGH PERFECTLY

Kneading The Fathead Pizza Dough

Kneading with your hands is the trick to making Fathead pizza dough blend well in the third step of the recipe. Especially when working with coconut flour, the mixture dries and solidifies quickly.

Just keep using your hands to squeeze and knead until the dough is uniform. You can always reheat a little to soften the cheese again, but don’t overdo it, to avoid cooking the eggs.

Fathead Dough Using A Food Processor
Another option to make the Fathead pizza dough come together more easily would be to use a food processor. Just fit it with the dough blade, or even simply an S knife blade, and have it do all the work for you!

You may need to scrape down the sides a little to get the dough to form in a food processor. Also, if it doesn’t want to mix together, positioning the cheese near the blade can help.

Dealing With Sticky Fathead Dough
If all else fails and the dough is too sticky for you, there are three tricks that can help:

Chilling the dough in the fridge will work wonders to make it more manageable. A good amount of chill time is 20 to 30 minutes.
Use oiled hands to work with the fathead dough. This will help avoid sticking to your fingers.
If the cheese solidifies too quickly, you may need to reheat a little to soften it, then try kneading again.
Oven Time For Fathead Pizza Crust
The oven time for this Fathead pizza crust will vary depending on how thinly you roll (or spread) it out. I did find that it cooks a bit more quickly than the original.

I like my low carb pizza crust very thin, so it only took about eight minutes for mine, but you can adjust the thickness to your liking. Just watch it in the oven, and poke more holes in the top if it starts to bubble up.

Fathead Pizza Crust Recipe (Low Carb, Keto, Gluten-free, Nut-free) – 4 Ingredients – This low carb keto Fathead pizza crust recipe with coconut flour is so easy with only 4 ingredients! It’s nut-free and gluten-free, too.

WHAT DOES FATHEAD PIZZA TASTE LIKE?
No matter which version I make (and I do them all!), people tend to ask me if it’s just a regular homemade pizza crust. Yes, there is a slight difference, but it’s very close.

This Fathead pizza recipe tastes pretty much like regular pizza! And the texture is spot-on, which is one of the most challenging things to get right with low carb dough.

If you want a handy printable for all 3 versions of the Fathead pizza crust (almond, coconut and flax), you can sign up for my free newsletter and I’ll send it to you right away. The form is at the top of this page. No strings attached – pinky promise. 🙂

WHAT KIND OF SAUCE TO USE FOR KETO PIZZA?
This is a common question I get about keto pizza crust! I usually buy natural, organic marinara sauce with no sugar added.

TIP: Watch for added sugar in the ingredients when buying marinara.

I also have a homemade keto pizza sauce recipe coming up, so stay tuned for that.

TOPPING IDEAS FOR FATHEAD PIZZA
You can use almost any kind of toppings for fathead pizza! Most pizza toppings are naturally low carb, since they are mostly meat and veggies. Get the full keto food list here for ideas. But, watch for ones higher in sugar, like pineapple.

Here are some common favorite fathead pizza toppings:

Pepperoni
Sausage
Canadian bacon
Mushrooms
Green peppers

CAN YOU MAKE THIS FATHEAD PIZZA RECIPE AHEAD?
Yes, you can prepare this fathead pizza recipe ahead of time. Here are the ways to do it:

Make the ball of fathead pizza dough ahead. You can store the prepared dough in the fridge for up to a week, until you are ready to use it.
Bake the crust ahead. You can refrigerate it for up to a week. Add toppings and bake whenever you’re ready.
Freeze fathead pizza crust or dough. See options for that below!

CAN FATHEAD PIZZA DOUGH BE FROZEN?
Yes, you can freeze keto fathead pizza! There are two options:

Make the dough, form a ball, wrap tightly in plastic, and freeze it. When you want to use it, let it thaw completely and then roll out as needed. You’ll have to bake the crust before adding toppings and baking again.
Pre-bake the keto fathead pizza crust. I prefer this option for convenience – no thawing needed! Bake the crust as directed, wrap it, and store in the freezer. When you are ready to enjoy the pizza, simply add sauce and toppings to the frozen crust, and bake for about 20 minutes at 400 degrees, until hot.

TOOLS TO MAKE FATHEAD PIZZA CRUST:

Food processor – A food processor can make fathead dough so much easier! Avoids the mess of kneading by hand.
Double boiler – An alternative for melting the cheeses, if you don’t want to use the microwave.
Rolling pin – Though you can use your hands, you’ll get the most even cooking if you roll out your keto pizza crust. And if you like it thin and crispy, this is a must!
Pizza pan – You can cook the crust on a basic pizza pan, but this one has a perforated surface to help the crust crisp up. Place parchment paper over it to prevent sticking.
Pizza stone and pizza peel – A pizza stone creates a crispier exterior to the crust. For a fathead pizza recipe, you’ll still want to use parchment paper on top, so it won’t stick. The pizza peel allows you to place the crust onto the stone and remove when it’s done.

INGREDIENTS
Click on the underlined text below to buy ingredients!

1 1/2 cup Mozzarella cheese (shredded)
2 tbsp Cream cheese (cut into cubes)
2 large Egg (beaten)
1/3 cup Coconut flour

INSTRUCTIONS
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!

Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper.

Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)
Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.