Better Than Fathead Keto Pizza Dough (No eggs, No Dairy)
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Don’t get me wrong, fathead pizza dough is delicious, but it can be very heavy and it uses so much cheese! Add that to the cheese you put on the pizza, and it is nearly a brick of cheese! Sometimes I don’t want to eat a brick of cheese, and let’s be honest, sometime’s I just can’t afford to be eating a brick of cheese in one meal.
On top of that, fathead pizza slices do not really behave like normal slices of pizza. Most of the time I end up eating it with a fork rather than like a slice of pizza because it’s kind of flimsy.
I want a homemade pizza dough that is low in net carbs, actually tastes good, behaves like a “real” pizza crust, and uses shelf stable yet simple ingredients. Is that too much to ask?
As it turns out, no.
This keto pizza crust recipe uses simple pantry ingredients that will already be familiar to anyone who regularly cooks low carb food. On top of that, it is light, fluffy, and compared to fathead, its structurally sound!
What does that mean? It mean its easier to handle and roll into dough, once its baked, it actually hold together like a slice of pizza should, you can slice it and eat it like a regular pizza! No more eating low carb pizza with a fork! I mean you can. But you don’t have to.
This keto pizza crust looks and feels very much like a fluffy pizza dough. It’s lighter , softer, and sturdier than fathead pizza crust.
What Is In This Famous Keto Pizza Dough?
A Closer Look At Keto Pizza Dough Ingredients
Ground Psyllium Husk
If you are not familiar with ground psyllium husk it is a very high fiber, low net carb, shelf stable ingredient, common in low carb cooking and especially baking. It contains a large amount of dietary fiber and a relatively low amount of net carbs, around 1-2g per tablespoon, making it a great option for low carb and keto cooking.
Psyllium husk also has some very unique properties when mixed with water. It forms a strong pliable structure, which is why it works so well in recipes like flat breads, pizza crust, and my low carb tortillas. It hold things together and gives the bread some pull and strength.
To see this for yourself put some psyllium in a glass, add a bit of water, and wait. It will form a rubbery kind of puck.
Not that pleasant on its own, but it has properties we need to make a sturdy low carb pizza crust.
Almond Flour & Coconut Flour
Both very popular low carb flours, they each have their own unique properties and tastes. Blanched almond flour probably being the most neutral tasting of the two, while coconut flour can have a slight coconut taste to it which is actually quite pleasant. These low carb flours are responsible for the fluffiness and volume of our keto pizza dough.
Baking Powder & Baking Soda
Yes both! I almost always use both in low carb breads and baked goods. Low carb flours are heavy and contain a lot of fat. They don’t rise like wheat flour breads do, they need a lot of help. The baking powder will react with the water, and the soda with the acidic vinegar. Even then you will see it only just gets this crust off the ground.
Warm Water & Vinegar:
These are the wet ingredients, the vinegar is to react with the baking soda, and some warm tap water is needed to hydrate everything into a workable, low carb pizza dough. At first it may seem like a lot of water but the ingredients need it. Get your hands in there and combine everything well, then let it sit for 5 or so minutes. The dough will sort of set up and become the right consistency to form. You just need to give the water some time to meet everybody.
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How To Form A Low Carb Pizza Crust
Lay out some parchment paper slightly larger than the size you want your pizza, although I have baked this directly on a greased pizza stone with success, it is much more consistent when baked on parchment paper, especially if you are using a metal baking sheet. Making a delicious looking pizza only to have it stick to the pan and shred when you try to grab a slice is well, heartbreaking.
Form the dough roughly into a ball on the parchment so it flattens out evenly. Place another large piece of parchment paper over top and using your hand, a rolling pin, and wine bottle, whatever, flatten/roll out the dough until it is about 1/4″ [6mm] thick.
Carefully peel back the top parchment and reveal the dough. You can use you finger to tidy the edge of the crust to make it smooth and uniform and even pinch it slightly create a raised crust.
If there is any repair work needed just wet your finger with some warm water and fix what ever you need to fix.
Season with salt and pepper, bake in a 375°F [190°C] oven for 8-10 minutes until the crust is firm.
Remove the pizza crust form the oven and allow to cool for 5-10 minutes before adding low carb pizza sauce, topping and cheese of your choice.
I’m not going to tell you how to build a pizza, but I put most of the cheese under the toppings like pepperoni or sausage, then sprinkle a small amount of cheese on top. I like when the toppings get brown and crispy in the oven. Just sayin.
Once your keto pizza crust is topped, return it to the oven for an additional 10-15 minutes or until the cheese is cooked to your liking.
There are no raw ingredients in this low carb pizza crust. So it doesn’t require any additional cooking but it becomes more like a pizza crust with more cooking. So once the cheese is ready, your crust is ready too.
Slice & Serve!
That’s it! Dinner is ready!
That was no more difficult than making a traditional pizza crust or fathead, it’s actually a little easier I think, and this keto pizza crust is far superior if you want my biased opinion. I haven’t made fathead once since I started working on this recipe earlier this year.
There is no need, this is just a better low carb pizza crust than fathead.
I hope you enjoy
Low Carb Pizza Crust
- Large Mixing Bowl
- Parchment Paper
- Pizza Stone/Baking sheet
- 2 tablespoons Apple cider vinegar
- ¾ cup Warm water
- Add all dry ingredients (psyllium husk, almond flour, coconut flour, baking powder, baking soda) to a large mixing bowl and combine well.
- Add the wet ingredients (vinegar and warm water) to the dry ingredients and combine well. Allow the pizza dough to rest for at least 5 minutes to absorb the moisture before forming
- Layout parchment paper larger than the desired size of your finished pizza. Form the dough into a ball so it flattens evenly and cover with another large piece of parchment.
- Flatten/roll the dough between the parchment paper into a pizza crust about ¼" [6mm] thick. Peel back top layer of parchment paper, and wet your fingers to repair any cracks in your pizza crust. You can also clean up and pinch the edge for a raised pizza crust.
- Season with salt and pepper and bake in a 375°F [190°C] oven for 8-10 minutes until the crust is firm. Remove and cool for 5 minutes before topping with low carb pizza sauce, toppings and cheese.
- Bake topped pizza at 375°F [190°C] for an additional 10-15 minutes, or until the cheese is cooked and ready. It's a good idea to let your cooked pizza rest out of the oven for a few minutes before slicing and serving. Enjoy!
- This keto pizza crust is egg and dairy free and contains no raw ingredients so the cooking time in not crucial. You can cook your keto pizza dough longer or shorter depending on how you like your crust done.
- This low carb dough can be used in any place you would use normal pizza dough. Pizzas, pizza pockets, keto panzerotti, deep dish pizza, calzones, pizza bagels!