Satisfy your pizza cravings with this amazing fathead dough keto pizza crust. This low-carb alternative uses a combination of melted mozzarella, cream cheese, almond flour, eggs, and yeast to create a delicious, chewy dough.
Shape it, bake it, and watch it transform into a golden, crispy crust. Top it with a killer pizza sauce and your favorite keto-friendly ingredients and enjoy a guilt-free pizza feast!
A fathead pizza on a wood cutting board.

The Ultimate Keto Pizza Crust

Whether you’re following a low carb lifestyle or simply looking to reduce your carb intake, this fathead pizza crust is a game-changer for guilt-free pizza nights.

With the addition of yeast to fat head dough this recipe makes the perfect light and chewy low-carb pizza base. We all love it and it is a must-try!

Related Recipes: Almond Flour Pizza Crust / Fathead Dough Recipe

What You’ll love About this Recipe:


  • QUICK & EASY – it is so easy to make this low carb pizza recipe. the recipe takes less than 10 minutes to make. Leave it to rest and bake and top with your favourite pizza toppings.
  • HEALTHY & LOW CARB – at only 3g net carbs per (2 slices) serve, this is an ideal low-carb main meal.
  • KID FRIENDLY – The whole family always enjoys pizza. Use different toppings on them to keep everyone happy.

The Ingredients

Scroll to the recipe card at the bottom for the quantity of each ingredient used and the full detailed recipe for this delicious keto pizza dough recipe! 

Fathead Pizza Crust Ingredients in bowls on a white background.

Inulin – is a prebiotic that is great for activating yeast. Sugar alcohols won’t activate yeast so inulin is a great keto alternative.

Instant Yeast – available in the supermarket, yeast adds a great bread-like flavour to the pizza base.

Almond meal (or almond flour) – for a nut-free fathead dough without almond flour, you can use coconut flour. (See notes and FAQs)

Mozzarella – use shredded mozzarella cheese from the supermarket, or shred your.

Eggs – use room temperature (for no eggy taste) free-range fresh eggs. I always use the large ones.

Baking powder – I always use and recommend double-acting baking powder.

Xanthan gum – is used to help add gluten-like structure to the dough. I do not recommend leaving xanthan gum out.

How to Make Fathead Pizza Dough

Here is my super-easy guide to making the best keto fathead dough with yeast!

Step 1. Activate the yeast. Place the yeast, inulin, and warm water into a glass and set aside.

Step 2. Place the mozzarella and cream cheese into a large heat-safe bowl. Heat on high for 2 minutes. Stir until it is smooth or extend the time if needed. Add the eggs, baking powder, and yeast mixture. Stir well. The mixture will foam and puff up. Continue to mix so that the batter is all foamy.

Step 3. Stir in the remaining ingredients and continue. Use a stiff spatula to really work the dough in the bowl until it is no longer sticky. I press the dough into the base of the bowl to ensure it is even and a real dough consistency is achieved. Once you can press it with your finger without any of it sticking, it is ready to turn out and knead it.

An uncooked Keto Fathead Pizza Crust on baking paper.

Step 4. Transfer the dough to a silicone mat and knead into a smooth ball. Divide the dough into two equal portions (for large pizzas). Roll one piece of dough thinly (approx into a 30cm diameter circle between 2 pieces of baking paper. (watch the video for tips). Neaten the edges using a spatula or cake scraper. Prick the base all over with a fork. Transfer to a large baking tray and cover and leave to prove in a warm place for 1 hour. Repeat with the remaining piece of dough or cover and refrigerate or freeze for another day.

Step 5. Preheat a pizza stone in the oven at 250°C (480°F). Preheat a pizza stone in the oven at 250°C (480°F). Using the edges of the baking paper lift and transfer the pizza onto the pizza stone/baking tray. Bake for 3-5 minutes.

Step 6. Remove from the oven, top with your favourite toppings and return to bake 4-6 minutes or until cheese has melted and is lightly golden. Remove from the oven cut into 10 serves.

FAQs and Hot Tips

Can fathead pizza crust be frozen?

Yes, you can! Freeze raw or after baking.

Is fathead pizza crust crispy?

It is with prebaking before topping. It is similar in texture to thin and crispy pizza. Cook slightly under the recommended baking time for a softer base.

Can I buy Keto Pizza Bases?

You can buy our Keto Pizza Base Premix and make your own pizzas from that at home if you prefer.

Can I make it nut-free?

You can substitute 50g of coconut flour in place of the almond meal if you prefer. Other alternatives include any low carb flours such as sesame flour or lupin flour.

Next Recipes To Try

Here are a few amazing keto friendly pizza sauces to try.

Tools Use For Making Fat Head Pizza

Here are just a few tools you can use for making our low carb keto pizza base.

Cake Scrapers – great for work with crackers, dough, pastry, bread and of course cakes. You can use the link for a very cheap set.

Lekue Silicone Mat – this is without a doubt the best silicone mat I have ever had. It has literally been used A LOT over many years and is still perfect. With all the work I do I could not recommend this brand enough.

Pizza Stone – A pizza stone is so handy in keto baking. I use this for fast cooking of any fathead recipes, keto naan and wraps.

Thermomix – If you are interested in learning more about a Thermomix, then you can contact directly for a demonstration and to find out more.

Three slices of low carb pizza on a cutting board.

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A full keto pizza on a cutting board.

Keto Pizza Crust Recipe

Satisfy your pizza cravings with this amazing fathead dough keto pizza crust. This low-carb alternative uses a combination of melted mozzarella, cream cheese, almond flour, eggs, and yeast to create a delicious, chewy dough.
Shape it, bake it, and watch it transform into a golden, crispy crust. Top it with a killer pizza sauce and your favorite keto-friendly ingredients and enjoy a guilt-free pizza feast!
5 from 112 votes!
Prep Time: 8 minutes
Cook Time: 6 minutes
Proving time: 1 hour
Total Time: 1 hour 14 minutes
Course: Lunch and Dinner
Cuisine: American, Australian
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 158kcal
Author: Megan Ellam
Servings: 8 serves (2 slices per serve)
Tap or hover over number to scale ingredients
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Ingredients 

  • 1 tablespoon (1 tablespoon) warm water
  • 1 teaspoon (1 teaspoon) inulin
  • 1 sachet (1 sachet) dried instant yeast 2 teaspoons or 7g
  • 250 g (2.5 cups) shredded mozzarella
  • 60 g (2 oz) cream cheese
  • 2 (2) eggs
  • 1 tablespoons (1 tablespoons) baking powder
  • 200 g (1.8 cups) almond meal
  • 1 teaspoon (1 teaspoon) dried Italian Herbs optional
  • 1 teaspoon (1 teaspoon) xanthan gum optional, see notes

Instructions

CONVENTIONAL METHOD

  • ACTIVATE YEAST – Combine warm water, inulin, and yeast in a small bowl; cover with clingfilm and a towel or silicone mat to keep warm. Transfer to a warm spot until yeast activates and is foamy (15-20 mins). See Note 1.
  • MELT – Heat cheese and cream cheese in heat-safe bowl for 2 minutes on high. Stir to combine.
  • MIX – Add yeast mixture, eggs and baking powder. Stir to combine (mixture should foam up a lot). See Note 2.
  • COMBINE – Add remaining ingredients; mix until no longer sticky. See Note 3. Transfer dough to a silicone mat and cut into two even pieces.
  • DIVIDE AND ROLL – Roll one piece of dough thinly (approx into a 30cm diameter circle between 2 pieces of baking paper. (watch the video for tips). Neaten edges using a spatula or cake scraper. Prick the base all over with a fork. Transfer to a large baking tray and cover and leave to prove in a warm place for 1 hour. Repeat with remaining dough (or cover and refrigerate or freeze for another day).
  • PREHEAT – Place a pizza stone (or large baking tray) into the oven. Preheat oven to 230°C fan 250°C static (500°F).
  • BAKE – Using edges of the baking paper lift the pizza crust onto the pizza stone. Bake for 3-5 minutes.
  • TOPPINGS – Remove from oven top with your favourite toppings. Bake 4-6 minutes or until cheese has melted and is lightly golden. Remove from the oven slice into 8 slices.

THERMAL METHOD

  • ACTIVATE – Combine warm water, inulin, and yeast in a small bowl and cover with cling film and a towel or silicone mat to keep warm. Transfer to a nice warm spot until yeast activates and is foamy (15-20 mins). See Note 1.
  • MELT – Add cheese and cream cheese to mixer; chop 5 sec/speed 5. Melt cheese 3 min/90°C/speed 3.
  • MIX – Add yeast mixture, eggs and baking powder; mix 15 sec/speed 3.
  • COMBINE – Add remaining ingredients; mix 10 sec/speed 3. Then knead 2 min/dough setting. Follow from Step 5 above.

Video

Notes

1. Yeast should be foamy and thick with virtually all the liquid consumed by the yeast. Sugar or honey can be used in place of the inulin. Keto sweeteners will not activate yeast.
2. I always use Bobs Red Mill double acting baking powder. It is gluten free and aluminium free, so it does not have a bitter taste. Plus, it works to help rise gluten free baking during cold and heating process.
3. Whether you are using a food processor to combine the dough or a spatula you must continue to work the dough until it is no longer sticky. If you do not do this the dough is very difficult to work with.
4. It is best to roll the dough between 2 pieces of parchment paper. If you watch the video you will see how I easily transfer the dough to the baking tray and bread stack. Plus, the dough sticks to nothing. Press the dough out very thinly to approximately 30cm in diameter and prick the base all over with a fork. You can make these into any size pizza you prefer.
5. Fathead dough is best used immediately and while still warm, but it can be chilled or frozen if needed.
6. The low carb pizza crust can be made ahead and left out to rise for an hour then left in the fridge overnight before baking the following day.
7. Store in the fridge for up to 4 days or bag in a ziplock bag and freeze for later.

Your Own Notes

Nutrition

Serving: 1serve (2 slices per serve) | Calories: 158kcal | Carbohydrates: 6g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 26mg | Potassium: 15mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Calcium: 59mg | Iron: 1mg | Magnesium: 1mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook KetoKeto LocoThe Healthy Family Keto Cookbook and Every Day Keto.

Share This Recipe

63 responses to “Keto Pizza Crust With Yeast”

  1. Kylie Simpson

    Xanthan gum says optional see notes but there is nothing in the notes?

  2. Jane doe

    I don’t understand how you say it makes 8 serves and then mention 1 serve are 2 slices.
    On your picture it’s clearly 8 slices. Can’t imagine how to cut that slice in half…

    1. Megan Mad Creations Hub

      It makes 2 pizza bases in total.

  3. Lisa F

    Can’t wait to try this. It sounds easy and delicious! I need more hours in my days off to try all your amazing looking recipes!

    1. Megan Mad Creations Hub

      Haha!If only we all had more time

  4. Jacki Connoley

    This looks delish! Just wondered if you could please clarify the nutritional/serving info for this recipe? Nutritional info is for a serve that is 2 slices. But cooking directions say to cut cooked pizza into 10 serves – so does that mean cutting a 30cm pizza into 20 slices?
    Or is it meant to be cut into 10 slices ie 5 serves?

    1. Megan Mad Creations Hub

      Hi Jacki, the recipe for the crust makes 2 x 30cm pizzas (so 18 slices) 2 slices per serve. Sorry the instructions should say cut into 8.

  5. nancy

    5 stars
    wow !! i’ve been looking for a keto friendly pizza crust and this one is a winner

    1. Megan Mad Creations Hub

      Yay!

  6. Ann

    5 stars
    This pizza crust sounds delicious! I love making homemade pizza, but haven’t tried too many different types of homemade crusts. I will have to give this one a try!

    1. Megan Mad Creations Hub

      I hope you enjoy it

  7. Amanda

    5 stars
    This pizza crust was so good! Great flavor and the whole family enjoyed it, thanks!

    1. Megan Mad Creations Hub

      Welcome

  8. Natalie

    5 stars
    I’m buying keto pizza base but I think I’ll just give your recipe a try. It sounds so easy to make and the pizza looks fab! Thanks!

    1. Megan Mad Creations Hub

      It is so much cheaper to make your own.

  9. Kayla DiMaggio

    5 stars
    This fathead pizza crust was delicious! It was the perfect base to my pizza! We have pizza night every week so this will be a regular!

    1. Megan Mad Creations Hub

      yay!

  10. Peggy

    5 stars
    This looks awesome!

    1. Megan Mad Creations Hub

      Very welcome

  11. Nora

    5 stars
    never made a fathead pizza before! but it looks so good! can’t wait to try it out! thank you for sharing!

    1. Megan Mad Creations Hub

      I hope you love it Nora

  12. Kara

    5 stars
    Loved this and it was so easy to make!

    1. Megan Mad Creations Hub

      Yay!

  13. Jean

    5 stars
    First time making my own pizza turned out amazing. Your instructions are easy to follow.

    1. Megan Mad Creations Hub

      I love hearing that Jean

  14. Audrey

    5 stars
    This pizza was super easy to make with your instructions.

    1. Megan Mad Creations Hub

      That is so good to hear.

  15. Alexandra

    5 stars
    I can never resist a delicious pizza, and this one is fantastic. Love that crisp base!

    1. Megan Mad Creations Hub

      Good to hear you loved it

  16. Freya

    5 stars
    I was shocked how good the pizza crust was and how easy it was to prep! Your recipes always amaze me!

    1. Megan Mad Creations Hub

      Lol. I try my best.

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