An EASY low carb keto Fathead pizza crust recipe with coconut flour OR almond flour. Just 4 INGREDIENTS! Fathead pizza is the ultimate keto pizza – crispy, chewy, and ready in 20 minutes.

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.

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:

  1. Melt the cheeses together. You can melt the mozzarella and cream cheese together in the microwave, or a double boiler on the stove.
  2. 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.
  3. 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.



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.


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.


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

  1. 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.
  2. Use oiled hands to work with the fathead dough. This will help avoid sticking to your fingers.
  3. If the cheese solidifies too quickly, you may need to reheat a little to soften it, then try kneading again.


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.


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


  1. Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper.
  2. 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.)
  3. 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.
  4. 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.
  5. Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.


Amount per serving. Serving size in recipe notes above.




Total Carbs4g

Net Carbs2g