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!
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.
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
Yes, you can! Freeze raw or after baking.
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.
You can buy our Keto Pizza Base Premix and make your own pizzas from that at home if you prefer.
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.
Keto Pizza Crust Recipe
- 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.
- 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.
Your Own Notes
Megan Ellam is an Australian keto recipes blogger living in Thornton, NSW. She is the author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
62 responses to “Keto Pizza Crust With Yeast”
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…
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!
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?
wow !! i’ve been looking for a keto friendly pizza crust and this one is a winner
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!
This pizza crust was so good! Great flavor and the whole family enjoyed it, thanks!
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!
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!
This looks awesome!
never made a fathead pizza before! but it looks so good! can’t wait to try it out! thank you for sharing!
Loved this and it was so easy to make!
First time making my own pizza turned out amazing. Your instructions are easy to follow.
This pizza was super easy to make with your instructions.
I can never resist a delicious pizza, and this one is fantastic. Love that crisp base!
I was shocked how good the pizza crust was and how easy it was to prep! Your recipes always amaze me!