Fathead Pizza Crust (Low Carb, Keto, Gluten-free, Nut-free) – 4 Ingredients

This 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 version.
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.
In 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!

This 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.
The 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?