low carb keto Fathead pizza crust recipe with coconut flour is so easy
with only 4 ingredients! It’s nut-free and gluten-free, too. Have you ever tried low carb Fathead pizza crust? You guys, it’s unbelievably
similar to “real” pizza dough made with wheat! You really can’t tell
it’s keto and gluten-free. It even has that chewy quality that’s so
difficult to achieve with low carb baked goods. I have to admit, I was
pretty excited the first time I tried it.
I’ve been making my other 4-ingredient low carb pizza crust with
almond flour for over a year now. It’s on regular rotation at our house
and we love it, but I’ve gotten several requests for a nut-free
The original recipe from
the Fathead movie contains almond flour, too, except with
mozzarella and cream cheese to balance it out. I thought it would be a
perfect candidate to adapt into a nut-free keto pizza crust recipe.
If you haven’t heard of the Fathead movie, it’s a 2009 documentary seeking to refute the lipid hypothesis.
The lipid hypothesis is the claimed link between high cholesterol and
heart disease. It’s basically the source of the “low fat” way of eating
promoted in the Western world since the 1950s. Although numerous studies
have debunked the link (this is
a good scientific paper on the subject citing many sources), the belief
is still widespread today and perpetuated by mainstream media.
the documentary, Tom Naughton sticks to a moderately low carb diet of
fast food for 30 days. To the surprise of many, Tom not only loses
weight but also ends up with lower blood cholesterol levels. And thanks
to the film, we have the amazing Fathead pizza dough as a result!
nut-free Fathead pizza crust recipe is my adaptation, made with coconut
flour. Since coconut flour is so absorbent, you need a lot less of it
to replace the almond flour. I used 1/3 cup coconut flour as a
substitute, and also added an extra egg to impart additional moisture. I
omitted the salt from the original recipe, because the cheeses are
salty enough as is.
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.
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 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.
I’m still torn between this Fathead pizza crust and my almond flour pizza crust. We’ll just have to keep alternating between them for pizza night! What about you, which keto pizza crust do you like better?