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:
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!
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.
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Keto Pizza Crust Recipe
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
Your Own Notes
Nutrition
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.
63 responses to “Keto Pizza Crust With Yeast”
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Hi Megan,
Is the 6g Carbs per serving for just one slice ?
Thanks in advance,
Deb.-
Hi Deb, Just to confirm the pizza is TWO slices per serve and the net carbs are 3g for 2 slices. x
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This is so delicious! I used to make bacon weaves for pizza crust because I’m picky and didn’t think there was a low carb solution that was like real crust.
My husband and I agree that we could serve this to non-keto dinner guests and they’d never know the difference. Chef’s kiss!
Thank you for giving us back pizza 🙂-
Yay! So happy you enjoyed it Bridget!
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Shortly after discovering fathead dough and making my first rolls with it, I then learned that you don’t have to microwave/melt the cheeses. So I tried that recipe, throwing everything into my food processor and it turned out great! My first try (melting the cheese in the microwave) was delicious, but so was the one made just using a food processor. In fact, I could not tell the difference. They were both heavenly! So I stopped using my microwave. I just chuck everything into the food processor and whip up some fathead dough in no time. I make big batches (adding yeast) and store them in the refrigerator so I can just whip up whatever I want to make in no time. With the dough already made, it’s pretty much just shaping the dough into cinnamon rolls, dinner rolls, pizza crust, or whatever. Life is busy
; don’t waste your time on melting cheese.-
Thanks so much for the tips
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Love this pizza recipe but i love all your recipes. Thank you -
Wow, this is amazing! My partner was reluctant to try it as he finds the old fathead dough too gooey & rich. But this was a winner. It baked beautifully, held up to a good lot of toppings, had a nice crispy crust & I didn’t need to eat it with a knife & fork! He is converted & will have this base next time. I made spinach & ricotta calzones with the rest of the dough. They too held up really well despite me over stuffing them. Thanks for reinventing this dough 👌🏻 -
Has anyone tried it with coconut flour instead?
If not I will test it myself assuming it will be the same as other recipes quarter the flour and double the eggs-
Hi Kristen, try it with a 120g coconut flour no extra eggs. According to a similar recipe I make of one of my breads this should work.
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Yep! It IS the BEST pizza crust. The dough is very easy to work with (and I haaaate making dough), it’s firm when cooked and holds in your hand really well, and it tastes great! Another excellent recipe Megan! Thanks xo -
Hey there, do you think you could use psyllium husks instead of inulin? I don’t want to use the suggested sweetener replacement to keep it keto. Thanks!
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HI Rebecca, inulin is a probiotic that activates yeast. Keto sweeteners do not work, yet like a kombucha the yeast consumes the carb content from sugar or honey. Psyllium husk is just a fibre and will only make the yeast thick not actually activate it at all.
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love this recipe. the second time I made this it remained sticky, even after 20mins of hand kneading, so I added some oat fibre which helped . I noticed the base looked more like a wheat flour base and the edges were crunchier, which I presume was from the oat fibre. Worked a treat!
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Yes Oat fibre will give more of a bread-like dough
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Easy to make and a beautiful recipe. I made 5 round individual pizzas out of one batch of dough and teen kids devoured them. I couldn’t wait for the hour to let them prove so possibly thinner than they could’ve been, but still amazing. -
I have never been a pizza lover, the base always made me feel ill, but this has changed my life. It tastes wonderful as a pizza and I have made sausage rolls, pasties and party pies with this dough. This is a game changer in pastry. Throw out your old fathead dough recipe and go with this, you wont be sorry.-
Hi Kathy, Thanks so much for this huge vote of confidence in this recipe. I am so happy that you have enjoyed it that much. Like you I was never a fan of fathead and didn’t see why there was a lot of fuss over it. With just a few changes I think it has made a significant change to the dough and like you I find it so much more enjoyable. Thanks so much for not only giving the recipe a whirl but also for taking the time to leave such a fab review. x
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when you freeze the bases, do you par-cook them first or freeze them raw? sorry may be a dumb question. Thanks
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OMG Meg, this recipe is like no other, it is the best base I have ever tasted and being of italian descent, can proudly say, this is amazing and beats the flour pizza bases. Thanks so much.-
Yay! So happy you enjoyed it Roma. In fact I might just be having my own pizza tonight too!
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My fathead dough is always wet and sticky and now I know why. Cream cheese in the UK is different. In the UK cream cheese is soft like cream. Philadelphia is sold in a tub and is scoopable but definitely nothing like the block that is shown on your videos. Any suggestions as to what I need to add out reduce would be appreciated.
Thanks-
Hi Lorraine, do you have Philadelphia Cream cheese and is that thicker? Otherwise is the cream cheese thick enough to strain in muslin?
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WOW 😱 how easy is it to make this pizza bread!!
Loving the dough … can’t wait for my dinner tonight 🥰
Thank you Megan for another delicious recipe 💕-
Thanks so much for leaving a review Lynda. I am always grateful for your reviews and faith in my recipes.
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Is this inulin necessary? What does it actually do? I’m in Mexico and in lockdown so not able to source it for the foreseeable future. The recipe looks really interesting and I’d like to try it. Thanks.
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Hi Pip, Inulin activates the yeast and I have mentioned this in the FAQs in point one. You can use sugar or honey as a yeast activator alternatively and the yeast will consume the carbs. Sweeteners do not work though.
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I made the pizza base this afternoon. It is very quick and easy as well and the recipe and instructions are really easy to follow. We had it for dinner and the family gave it the tick of approval. The pizza base will be on a weekly rotation from now on-
I am so glad you loved it Leanne and thanks so much for taking the time to leave a review.
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Wow what a fantastic pizza base. It’s a lovely crispy base but also holds up well with the toppings on. I made a meat lovers as requested by hubby and a prawn , bacon and chicken one for myself.
They were both seriously delicious and I will be making this base again as it’s so easy.
I used a pizza stone and it was cooked in a few minutes.
Great recipe. Thanks -
So easy and quick to make in the Thermomix. I love a pizza I can eat by hand and this held up nicely. I don’t own a pizza stone, so just baked on a tray with great success. This will definitely be a regular in our home -
Best pizza dough around. This dough is super easy & tasty. It was a huge hit in our house, the pizza loving child inhaled it.
I can imagine many different uses for it.
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