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Fathead Crust Pizza

Winner winner keto pizza dinner

Guys, it’s been a long road to here but I think I’ve finally nailed it – the ultimate low carb pizza crust recipe. We played around with cauliflower and made a cauliflower pizza crust, then one-upped it with a delicious no-carb chicken pizza crust, but this time I’ve struck gold. This fathead pizza dough rolls out super thin, crisps  up beautifully and is the perfect vehicle for all manner of toppings. One tip though – eat it HOT.


So the fathead crust clocks in at 14 carbs per pizza, which is 8 net carbs. And trust me, if your appetite is anything like mine, you’ll struggle to eat more than half a pizza in one sitting. From all the crusts I’ve tried, this would be the one that comes closest to a real pizza. It’s main components – almond flour and cheese – both give it some structure and bite. It really is like a crisp, thin crust pizza.

Tips for the perfect fathead crust

A couple of things to keep in mind when making this. Always let the cheese cool a bit before you add the egg into it, lest you end up with a scrambled egg in the process. Two, always eat this straight out of the oven – it keeps well but it’s definitely best eaten immediately. And three, if you are a ‘pure-vegetarian’, you can make this without the egg. Finally, the thinner you roll it out, the ‘crisper’ you can get it. It’s also a good idea to use parchment paper on both sides if you’re using a rolling pin. Otherwise you can always just wet your hands to prevent sticking and press out the dough into the desired shape.

Fathead pizza toppings

When it comes to toppings, the world is your oyster. You can use the standard keto marinara sauce, or you can go even lower carb and use my keto basil pesto. I personally love toppings like pepperoni, ham, mushrooms and red onions. Those would be my favourites, but you can add pretty much anything to it. Just… not pineapple.


keto pizza low carb pizza ketosis diet


Nutrition Info (Crust Only)

  • Calories: 705
  • Net Carbs: 9g
  • Carbs: 15g
  • Fat: 57g
  • Protein: 38g
  • Fiber: 5g

The macros are for just the crust. It’s unlikely that you will eat the whole pizza, count 1/2 a pizza as 1 serving. Get this recipe on myfitnesspal.

Keto Fathead Pizza Recipe

This is it, the ultimate low carb pizza
4.17 from 95 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American, Italian
Servings 2



  • Add the shredded mozzarella and cream cheese to a bowl and microwave for 1 minute.
  • Mix well, and add in the salt, seasoning and almond flour.
  • Mix everything well together and microwave again for 30 seconds
  • Let it cool very slightly, then add in the egg
  • Mix well and set aside for 5 minutes
  • Roll out the dough between two sheets of parchment paper. You can also just wet your hands and press the dough out into a circle.
  • Move it to the baking tray and bake at 200C (390F) for 15 minutes
  • Once baked, remove from the oven and flip the base over.
  • Top with sauce and favourite toppings and return to the oven on the broiler setting till the cheese melts
  • Slice and serve


Eat it hot! It tastes best when it's just out the oven.
Before adding the egg, make sure the cheese is cool enough to touch. Too hot and you'll end up with scrambled eggs.
The thinner you roll it out, the crisper the crust will be.
If you don't eat egg you can just skip it in the dough.
Tried this recipe?Let us know how it was!

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  1. Hey Sahil. This is amazing stuff. I started with the eggfast for 5 days and will continu with Keto during the weekend. I hope this turns out well :-). At least I have already lost almost 5 kg in 5 days.

  2. I love this pizza crust. Delicious. As usual, a great recipe. Thanks so much!!
    When the family loves a recipe, I say, “guess where this recipe came from?” And they reply “Headbangers Kitchen!” When it’s a fail, they always say this is NOT a Headbangers Kitchen recipe, is it?
    And it NEVER is.

  3. I never knew about any other ways to make a KETO pizza other than the cauliflower one which to be honest tastes bad unlike a real pizza. But this fathead pizza looks promising. I am halfway through making this and it is looking good. So glad that i found your youtube channel bhai. I have been on keto since last month, during which i ate nothing but 1 1/2 kilo of chicken and 8 eggs everyday. It was boring just to eat meat and eggs even though i tried varieties of dishes with it. So happy that i can eat pizzas and other delicious things on Keto. Kudos to you bhai. Much love.

  4. Hi Sahil ! Just started on Keto and want to make this tonight hopefully ! So, I’m confused if the fathead pizza crust made is 2 or 4 servings ? Also, what would the approximate macros on the toppings be ? Thank You !! Loving the YT videos !

    1. Hi Swathi, the macros are listed on this page itself along with the recipe and the measurements and how many servings it is. For the toppings just weigh out what you are using and add it as ‘raw ingredients’ in the app so you add that separately.

  5. Hi Sahil,
    Love your recipes…it just cuts down my thinking process of what to cook, how blah blah,..my two sons are Ur greatest fans and Ur lil fans too…the moment they hear HORNS UP, they both will come to me ?. My elder son enjoys seeing you taste the food..he just can’t miss that part.. Thank you so much for the recipes

  6. What do you mean by hard Mozzerella? We have started using whole milk mozzarella because we think it melts better, even before keto. However for the crust, is more fat better or worse?

    I’ve been looking at other recipes and thought that volume measurement for grated cheese was a bad idea, so thank you for the weights.

    1. I mean the regular mozzarella, not the fresh stuff since that has a higher water content. On keto the higher fat is better always.

  7. I’m making this right now I’m excited to have it. This is my first week of keto and I’m excited for pizza as it’s Friday! Horns up

  8. Did that fathead crust pizza today. Oh my God, that is soooo tasty. Thanks Sahil for such amazing recipes. Love the chanel. You guys rock!!

  9. You have made me continue this diet . Seriously loving each n every recipe of urz tried so far . Thumbs up . Best part is my kids are loving it too

  10. If I swapped out Almond Flour for coconut Flour would I have to change anything else like other ingredient quantities? Many thanks and love your recipes! Made the coconut bread 2 weeks ago and was great!

    1. Use half the amount of coconut flour as compared to almond flour because it absorbs more moisture.

  11. So, I’ve seen this recipe around and was thinking, ‘nah, that doesn’t seem like it would firm up enough’. Then I watched your vid, and to be honest, it wasn’t until your wife had her reaction that made me say, “Ok, I’m going to try it as is and as my gf and I brainstormed for. I did one exactly the way you did it and one w/ 1/2 the mozarella and 1/2 shredded parmesean cheese. I am floored how bready they both are!! Your wife was right..and I have to laugh, because I was thinking the same. I haven’t even made them into pizza yet, just made the crusts and really tasted them warm and as they cooled off. I have to say, seems the consensus around this house, is we like the half mozz/half parm rendition. If you try it, let me know. 🙂 Thanks for the fun vid. I’m so glad I can add this to the repertoire (SOOO much easier than the cauliflower crusts)

  12. Awesome recipe! Better than the other fat head dough recipe I tried. Thank you so much. (Ps your videos are great as well).

  13. Thank you guys for this awesome recipe, it is outstanding. I made it couple of times already.
    I made one which I added garlic powder, powder oregano and powder thyme to the dough, the crust flavour was amazing.

    and here is another thing you can do with this dough.
    Well the recipe was very good and something came to my mind (experimented it and now sharing it with you awesome people)
    I placed the dough very thin, overcooked the bottom, flipped it, cut it to small pieces, and overcooked it again,
    it turned to awesome cheese chips…. DIP & GO 😉 …. of course do not forget to add other spices to the dough if you like.
    My suggestion always put pizza and similar food (Flammkuchen etc.), on the bottom of the oven (tray touching the floor), it cooks like steinofen (masonry oven) 😀

    1. Sounds like a great idea! I did the same thing for my fathead crackers except that I didn’t use any egg, so it works without egg as well for a crisp to use to dip into your fav foods.

      1. Hello Sahil,
        I am totally new to Keto, second week now, and just saw your cracker video sorry my bad, it seems I did exactly what you did 🙂

  14. This makes for an amazing pizza experience. This will be my fathead dough from now on. Thank you!!!

  15. Your keto recipes are mind blowing sahil.truly .it has made me fall in love with the keto diet!!!!!
    the dosa the cauli upma and now the this pizza …..cant thank you enough
    please keep at it cause you are helping so many people eat such lovely stuff that is actually making them lose weight
    god bless

  16. Sahil u r doing n awesome job on ur keto videos, I try all ur recipes, it turn out to be peeeerrrrrfect,yesterday I made this pizza,too good dude,too good.

  17. I’m so in love with this pizza! I’ve had it several times already sometimes with chicken, other with just broccoli n mushroom! I *love* the taste of the crust, so have sometimes made it as flatbread with just cheese on top! It’s almost become every day dinner – I just use half the quantities of all the ingredients and hey presto it’s pizza for one!

  18. Hey, Sahil, I LOVE your website and have found so many good things on it as I’ve started my keto journey! One question about the pizza crust nutritional values: are they for the WHOLE crust, or just HALF of it (1 serving)?

    1. Hey Janet, the nutrition info is for the ENTIRE crust. You will need to add the sauce, toppings, extra cheese on top separately.

  19. Hey Sahil I am in complete love with your recipes. I just started with No Starch Diet as my attempt to cure an autoimmune disorder and your work is a godgift. Horns up and keep creating new stuff man. Thanks.

  20. I just started the Keto diet 2 months ago. I have gradually been trying new recipes in hopes my diabetic husband will actually like the food instead of just bearing it. This was the first recipe that he looked up and said, ” this is really good, I would like to have this again”. Gasp . . .faint. Put a mix of alfred o and pesto topped with sausage mushrooms bell pepper and onions and a light parm/ mozzarella on top. Could only manage two pieces. Soo goood! Thank you. I may convert him yet!

  21. Hey Sahil, curious about the brand of mozzarella cheese that you use. I am still to find something that I like working with..

      1. Tried your pizza at acfriend’s place n loved it. Am trying it today. The Mooz Mozarella I have, isn’t very hard. Will it work?

        1. I use the Mooz Mozarella but you want the one that comes in a square shape, you don’t want the fresh buffalo mozzarella which is a big white ball that comes in the whey liquid in a box.

    1. Hi Jen, please don’t fall for fear mongering. The microwave is completely safe to use. However since you don’t have one right now, you can do this on the stovetop no problem.

  22. LOL. oh im not scared of them, i just hate them.
    Personally if I had my way, id cook everything over fire. Still trying to convince DH that having a wood fired pizza oven in the back yard next to the bbq is a perfectly sensible idea… 😀
    Will be trying this as soon as I can get the ingredients, usally do the califlour crust wich is really good but dh sometimes has isues with to much califlour… (disturbing issues…. :-/ )

  23. I am just curious if anyone has tried making this Fathead crust on a pizza stone or in a stone pizza oven? I used to make fresh pizza (pre-keto) and always found I got the best crunchy crust when I used my pizza stone. This will be my first Keto pizza and I always have great results with your recipes. I’v made your Keto marinara. I am trying to plan a menu for this weekend that I can eat but also stuff my picky 7 year old Niece will enjoy. So, macaroni and red gravy with stuffed meatballs for her, hold the pasta for me. I really want to have her make her own pizza. I look forward to an answer to my question. Horns up and keep the awesome recipes coming.

  24. I was curious, if anyone has prepared this recipe using a pizza stone or stone pizza oven? I ask because prior to eating Keto, I found when making pizza, using a pizza stone created a much crunchier crust. I look forward to making this Fathead pizza crust this weekend but don’t want it to get messed up if I shouldn’t use my stone.

  25. Any tips for preventing sticking? I baked the dough on the parchment paper which I lined with oil but still had no luck and lost quite a bit of dough stuck to the paper!

    1. that means you have got the wrong paper or a bad quality paper. you shouldn’t have to put any oil on the parchment paper.

  26. I’m curious to know…have you ever tried freezing the baked crust for future use? And thanks for so many great recipes that use fresh real ingredients, with a minimum of specialty and chemical items. Most refreshing!

  27. Hello Sahil,

    I have just started Keto last week and I already made three of your recipes (Broccoli Soup,Cauliflower Risotto, and Fathead Pizza)
    the three were ammmmmmmazing can’t give you enough credit, thank you sooooo much for making Keto enjoyable for me, keep up the good work.

  28. Made this today, even though i managed to make a mess it was delicious and well worth it in the end.
    Curious about the mozarella though, i use the traditional one and cut it since i couldn’t find any shredded mozarella around here and it was difficult to make the dough, might need to use some shredded cheese mix for the crust, hum.

  29. Thanks for awesome recipes. I made the pizza today. Minus egg. I was also out of cream cheese I added a tablespoon of nutritional yeast. The crust was awesome. Applied some marinara sauce
    I added toppings of all sautéed roasted red pepper , red onion little, pickled artichoke and green bell pepper. Omg. It was the best. I will never miss pizza on Keto. Thanks to you.
    My next will be Pav Bhaji.
    Take care.

  30. Okay, I had a bit of trouble at 5800 feet above sea level. I failed to account for altitude. Apparently, I should increase the oven temperature, add a couple tablespoons of water, and cook for a shorter time. So something like 425ºF for 12 minutes. Actually, I’m thinking of 8 minutes on one side and 4 minutes on the other, to get it crisp, but not overcooked. I noticed some other similar recipes already had higher temps and lower times, so it may have been a perfect storm.

  31. Forgot to mention one success I had was the use of a tortilla press. This effortlessly made a nice round disc from the ball of dough. The press was something like $15 on Amazon.

  32. Wow, this is my second day on keto and just made this pizza, what an amazing taste, thankyou. Me and my wife both use alot of your recipes. Please keep posting the mouth watering videos. ?

  33. Hello from new Zealand.
    Love your videos. Also love to listen to you speak!! I am wondering if this works with any other cheese that isn’t mozeralla for eg cheddar?


    1. It might work, the issue with cheddar is that the oil tends to split from the cheese when heated so I’m not 100% sure how it would work.

  34. Hi Sahil! I’m fairly new to Keto (just started week 3) and I’ve been exploring trying to make keto friendly alternatives for certain meals, with limited success on most attempts. I just made this tonight for dinner and I was shocked at how well it turned out! It is the closest thing to real pizza crust that I’ve tasted thus far. This was the first time I’ve used one of your recipes and all the praise you receive is well earned! To anyone interested, I don’t have almond flour so I used coconut flour- just half the amount in the recipe. I’ll be keeping this recipe in my repertoire for sure! Thanks for sharing your wonderful cooking with us.

  35. Finally made this today! It’s perfect! Next time I’ll roll it out a little thinner though 🙂

  36. Hi Sahil,

    I’m a new subscriber and have been on keto for 6 weeks. Love your channel! I don’t have the garlic seasoning you mention in the recipe – what can I use instead? I have real garlic, butter and spices .

    Thanks, Sharyl

  37. Hi Sahil,

    First of all, thanks to you for helping the whole KETO community with your delicious recipes 🙂
    Also, this recipe looks yum. I am a new member of the keto wagon.
    I just wanted to ask that I don’t have an oven so can I try this on tawa/pan?

    Thanks in adv. 🙂 Keep it up and keep making/posting good good recipes 😉


    1. I’m sure you can try it and if you cook it on a low heat it should work. I guess cook it one side, flip it over, add the toppings then cover with a lid so the cheese melts. It’s doable I think.

  38. Hello there !

    This is one great recipe and I have tried it multiple times. It always comes out soooo good. But one issue that I have always faced. My dough sticks to the base. I applied oil on the parchment paper but it didn’t work then I also used aluminium foil. It had the same result. Next again, I applied oil on the aluminium foil. Again, the result was the same- my pizza sticked to the base.

    1. You need to buy a good parchment paper. Oiling it won’t work. Lots of people sell ‘butter paper’ which is not the same. The other option is buying a SILPAT for your oven.

  39. Hello there !

    This is one great recipe and I have tried it multiple times. It always comes out soooo good. But one issue that I have always faced. My dough sticks to the base. I applied oil on the parchment paper but it didn’t work then I also used aluminium foil. It had the same result. Next again, I applied oil on the aluminium foil. Again, the result was the same- my pizza sticked to the base.

    1. You need to buy a good parchment paper. Oiling it won’t work. Lots of people sell ‘butter paper’ which is not the same. The other option is buying a SILPAT for your oven.

  40. No brainer, idiot proof 😂 What a perfect recipe! Thank you for cracking this, Sahil, you made our Friday 😁 Followed the instructions exactly as written and had no problems, I used two silpat mats to roll the dough and bake.. easy peasy. I had mine topped with marinara sauce, black olives, mozzarella and fresh basil. And then sprinkled sea salt, chilli flakes and oregano on top before inhaling it. Mmmmm… Best pizza ever! Imma gonna be making this often… Thaaaaaanks again!

    1. I haven’t ever stored the dough myself but I’m pretty sure you can pre-bake the crust and keep that.

  41. This came out beautifully yesterday. My wife loved it too, and it’s baking in the oven again right now! Thanks for the recipe Sahil!

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