Monday, June 25, 2012

The Holy Grail of Keto:Low-Carb Pizza Crust

Let's face it: Americans love pizza.  And it's not just a summer fling; we have a vigorous, healthy, long term relationship with that crispy, melty, saucy little pie of savory goodness, and it doesn't look like it's going to end any time soon.

But with all the carbs in the crust, what's a ketoan to do?  Well first of all, don't despair: the toppings are usually very keto-friendly.  Remember how your mom always yelled at you for eating the toppings off the pizza?  Now you get to do it, guilt-free!  I've gotten so good at this trick that it seems a strange, distant memory that I once too noshed on pizza crust.  (The only downside is having to consume half a pizza's worth of topping to be full and risking the ire of little old ladies' sense of culinary thriftiness.)

However, there is an alternative.  Inventive keto eaters have been experimenting with everything from cauliflower to ground beef to come up with a low carb crust; and after trying several recipes I think I've hit upon the best of the bunch.  As a bonus, it's also gluten free!


Holy Grail Pizza Crust
1 1/2 cups shredded cheese (a mixture of mozzarella and cheddar is best)
1 dollop of cream cheese (1-2 Tbsp)
3/4 cup plus or minus 1-2 Tbsp almond meal
1 egg

Preheat oven to 425 degres.

Place the cheese in a med bowl; microwave till melted.  LET IT COOL enough to handle with your hands; be patient, or you'll burn yourself (ask me how I know this.) 

Once you can handle it safely, add the cream cheese and egg and almond flour; mix with your hands until it forms a ball.  This will be quite sticky at first; almond meal varies from batch to batch, so add carefully until you get the right consistency.  If you've ever made pizza dough, you'll be surprised how much like flour dough it feels - and tastes!  If you've never made dough before, don't worry, you'll get the hang of it. 

Set the dough aside.  On a cookie sheet, spread a sheet of parchment paper.  Carefully spread the dough out on the parchment paper; don't worry too much about making it fit the cookie sheet, just spread it out fairly thin and even.   Place in oven and bake till edges start to turn golden brown.

Remove the cookie sheet from the oven; top with your favorite toppings.  (Be careful not to glop on too much tomato sauce, it's fairly high in carbs).  Load on the meat, veggies and cheese, baby!

Return to the oven on the top rack till cheese is melty and the edges of the crust brown nicely.   I don't need to tell you what to do with it from here; I'm sure you can handle this part.



This dough seriously tastes amazing, and it reheats well too.  At last, we can have our pizza and eat it too!  (Cue the romantic music.)

139 comments:

  1. This comment has been removed by the author.

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    2. Muchas gracias , buenísima receta estoy encantada de tenerte en mi alimentacion

      Delete
  2. Have just got mine out of the oven ... it looks great and tastes great too. Going to try it out on friends and colleagues :D God bless you.

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  3. It's pizza! It's hold it in your hands, chewy crust pizza! We've done the meat crust, the cheese crust, the cauliflower crust...never again. They just don't cut it. This is it. Thank you!

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    1. Right.. I've tried it all as well. I made this one the other night and I am SOLD lol... Now I'm about to start experimenting, I want to see how would it taste as a sandwich, and I am going to add splenda and cinnamon to see if it taste like cinnabun lol... There's so many possibilities!

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  4. Loved this crust. The cream cheese really adds to the texture and flavor. I also threw in a couple of tablespoons of golden flax meal, when I found the dough to be a little wet. Came out great. Roommates also loved it! Thanks for posting this!

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  5. How exciting! Ill have to try this soon! Thanks for sharing....I saw ur signature...my number one passion is God too :)

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  6. We...had...pizza! Even the kiddo was happy with this. I made a goof. When I read "dollop of cream cheese" my brain was sure it said sour cream. Realized I'd gotten it wrong after adding. So I decided to add the cream cheese also (2 oz, I buy blocks). It took a little extra almond flour, but the resulting crust was a-mazing.

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    1. Did the sour cream work ok? I can't have cream cheese. :(

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    2. Dear Tanya, I actually forgot to add the cream cheese and my crust turned out just fine :-)

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  7. This is awesome! Thanks so much for sharing! I found a way to make it a little easier to roll out--tuck a big sheet of plastic wrap over a cutting board, place the dough in the center, then cover with another sheet of plastic wrap. Then, just roll!! The top sheet will peel right off, and then press the parchment paper to the rolled dough, and carefully flip it onto a cookie sheet. Finally, simply peel off the bottom sheet! Worked like dream, and no messy hands!

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  8. Holy Grail? Yep, yep, yep. I have made this twice now and it is divine. Hand-holdable? yep, Crispy, yep. Bready? yep. Just do it. You can kneel at Cooky's altar afterwards. I'll see you there. Thanks Cooky!

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  9. This is FANTASTIC!!!! Can't say enough good things about this crust. Finally after months of dreaming about keto-safe pizza, I found it. Thanks so much!!!!

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  10. This Pizza Crust is by far the best LC pizza crust I've ever had! I positively love it. I try to keep a couple of balls in the fridge ready to roll out and use. I've also baked them and froze them between parchment paper for a quickie dinner. My next venture is going to be to try it as a Pot Pie crust. Thank you so much for sharing this wonderful Holy Grail!

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  11. This looks so good!, I love pizza & cheese!.

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  12. It's so good! Thanks for the recipe.

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  13. This is delicious. I let the melted cheese sit too long so I did have chunks of cheese in the dough. I was thinking that instead of melting the cheese, to just mix shredded cheese with the other ingredients and bake as shown. What do you think???

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    1. I've wondered this too. The only problem I can see is that I don't know how the "dough" will hold together without the cheese being melted first; a lot of why this works is that the oil comes out of the cheese and moistens the mixture. You might have to play with the egg and cream cheese proportions if you don't melt the cheese, but by all means give it a shot - and let us know if it works out. I wouldn't mind skipping that step too, it's a bit tedious and I tend to end up with chunks of cheese in the final product as well.

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    2. I used all mozzarella for the shredded cheese, and it definitely helps to use the finely shredded cheese, and also to find the mozzarella that has the higher fat content. (Go for the 2% if possilble and avoid the all skim kinds.) Helps with the melting. I also have put it back in the microwave for a bit after mixing it all together.

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    3. Yes, the fat is essential. It's actually a key part of keto: high fat, moderate protein, and minimal carbs. I'm a huge fan of full-fat cheeses. I'm sure the skim varieties wouldn't work out well at all.

      Thanks for your tips!

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    4. I follow cheeseisthenewbread on Instagram, which is where I got the link to this recipe, and she makes her buns using the cheese and an egg mixed together and put in oven cold w/o melting the cheese and it's amazing. I have also made small mini pizzas doing it w/ the cold cheese and egg and flipped it half way through cooking and letting the last side get more crunchy crust-like and thn added a little pizza sauce & the toppings & it was amazing! So I think the cheese not melted would work fine on a big pizza crust as well.....

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  14. Hi there! Was wondering if you think this would work with completely using flaxseed meal instead of almond? I'm new to keto (day 5) and I've only made a couple muffin recipes, all using almond flour/meal. Not sure how flaxseed meal works. Thanks!

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    1. Hi, Sadie! Welcome to keto! Flaxseed meal has a very different texture from almond meal. You could probably substitue at least part of the almond meal with flaxseed, it would give it a more "eggy" consistency and add more fat, but then I'm not sure how well the crust will hold together. I would start with just a tablespoon or two of the flaxseed in place of the same amount of almond meal and see how it works for you.

      Good for you for looking into flaxseed, it's a bit of an acquired taste but I love it now and it's so nutritious and keto-friendly! Don't be afraid to play around with it, especially as an egg substitute.

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    2. I've replaced the almond flour with flaxseed meal several times and it always turn out just fine. It's a much cheaper alternative to almond flour. :-)

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  15. Cooky, I have to take my hat off to you. I LOVE this crust recipe. I'm a thin and crispy kinda girl, and this is just perfection! Made a pizza last night on my Pampered Chef pizza stone and it was so delicious. I like making these for individual personal sized pizza's too. It freezes well and being a single person, I can have a quick pizza any time I want! all I can say is thank you thank you thank you!!! and add to that a big healthy SMOOCH!

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    1. Why, thank you! So glad the recipe suits you so well, it's an enduring favorite of mine. I do need to try it on a pizza stone though, I'm sure that would add to the crispy texture. I love love LOVE making extra ahead of time and sticking it in the freezer; we single gals have to get creative. ;)

      So happy to share!

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  16. I made this last night and it was delicious! I had to use a full cup of almond flour to get it dough-like, but that's no big deal :] even my non-keto parents raved about it!

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  17. Thanks for this amazing recipe and your awesome blog! Could I use cream cheese instead of mozzarella for the crust? I'd like to increase the fat in this and decrease the protein content. Think this would work?

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    1. Hi, Jerry! Glad you liked the crust! I don't think it would work to skip the mozza, though; it's what holds the crust together. I think with straight cream cheese it would just crumble. But you could try using whole fat mozzarella instead of the usual part-skim; you might need extra almond flour for the extra moisture, but it would increase the fat content. Not sure how to decreased the protein...if you have any other ideas I'd be happy to hear them!

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  18. Made this last night. Hubby was impressed (but still likes my homemade traditional crust best). I thought it was amazing! I haven't had a traditional crust for a very long time :) I noticed that it even smelled like yeast (from the cheese) when making the dough. I used ultra fine almond flour which is a very fine powder, not like meal at all, and it was great. I mixed it to a dough ball in my food processor then kneaded it a bit by hand. It wasn't sticky at all and rolled out nicely just on top of a piece of parchment which I then transferred directly to my baking sheet. Rolled out the next piece and when the first one was done baking, I took it off the sheet and transferred the next one directly to the baking sheet, parchment and all. Great system! To make it clear tho..Is the cheese packed in the measuring cup to 1-1/2 cups? or is it loose to 1-1/2 cups? or is it melted to measure 1-1/2 cups? Sorry, it just occurred to me whether I did it right or not. Also, for @JerryGreen, I don't think you can just use cream cheese. I think the dough needs the stretchiness of the mozzarella (which I used 100% without cheddar for the crust). My suggestion for increasing the protein content is that maybe you could replace 1Tbsp of flour with same of unflavored whey protein powder? Worth a try I guess. Sorry so long...Just really really like this! Will be my go-to recipe from now on!

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    1. Thanks for your thoughts Cathy. Last night I made the crust with 1 cup of mild cheddar and 1/2 cup of mozzarella. The crust turned out great. I think you may be right about the crust needing the cheddar and mozzarella cheese, but maybe I should try it with mild cheddar and cream cheese just to see what happens! Also, I am trying to DECREASE the protein content and INCREASE the fat content. Keeping protein in MODERATE amounts and carbs LOW is the key to a properly formulated ketogenic diet. :)

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    2. Also, I eat this whole pizza in one sitting because it's so good. If I wasn't eating the entire thing in one sitting I probably wouldn't be concerned about the protein content!

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    3. Glad you like it, Cathy! As for your cheese question, the 1 1/2 cups cheese is grated and moderately packed - not loose, and not jammed in there. And definitely not melted, I can't imagine trying to get that goo in and out of a measuring cup! Great questions though, thanks. The recipe can stand a certain amount of "tweaking," so don't be afraid to play with the proportions a bit. I won't be offended. ;-)

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    4. And Jerry - you're right, on its own the pizza is not a perfect keto meal as far as macros go. But it's so darn good, I just try to make up for the proportions is other ways throughout the day. I'm just thrilled to have pizza!!

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    5. Ha yeah I was really missing pizza being on keto! I think I will try the crust with more cream cheese and less mozzarella. If I do I will let you know how it turns out! Love your recipes and your blog site!

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  19. Bless your heart. My husband and I both loved it. We can stay on our gluten free diet now and stay healthy when we are craving pizza! This is so easy and perfect for the two of us. Although half the pizza may have been too much for me. Tasted so good. Thank you very much.

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    1. I'm so glad to share it! It IS filling isn't it? And so good. I had some just the other day.

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  20. Loved it, so far the best one I have tryed

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  21. 3rd week of doing this. Today I doubled the ingredients and made individual ones(cup cake tin) absolutely delicious thanks so much

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    1. I love to make an extra large batch, bake 3 or 4 rounds until slightly golden and then freeze them for future use. They thaw and reheat very well.

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  22. Seriously genius recipe! I have a nut allergy and will be playing with it in the coming weeks using my MHKBM as a sub for almonds. Thanks for all you do. Love the blog!

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  23. I was wondering how long you let the cheese melt: just starting to melt or completely melted? Thanks.

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  24. I was wondering how long you let the cheese melt: just starting to melt or completely melted? Thanks.

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    1. I generally heat the cheese till it's mostly melted, then let it cool down again. Then I break it up with my fingers before adding the rest of the indredients. Melting the cheese releases the oils, which makes the whole glob stick together better.

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    2. I tried this on Sunday. I made for my mom and me. Oh. My. Word! It was like real pizza crust. It was do good. I wish this recipe was in the THM book.

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  25. Just tried this tonight so good :) The kids and I loved it!! Thank you for sharing it with us.

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    1. So glad your family enjoyed it! It's a favorite in my house for sure.

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  26. So glad I found this recipe. Pizza is my downfall but being diabetic doesn't allow it. Just a few questions. What size sheet did you use and would a 12-inch pizza pan work? How long in the oven for the crust alone? And finally do you use the top rack of the oven for both steps? I can't wait to make this.
    Thanks,
    Lorraine Kuras

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    1. Hi Lorraine! A 12-inch pizza pan should work just fine; I often use just a cookie sheet, lined with parchment paper. Top rack works just fine, but as far as how long.....I kind of wing it. I'd say between 5 and 8 minutes, till the crust has golden patches on it. Then remove from the oven, add your toppings, and return to the oven till the toppings are done.

      Enjoy! I hope the crust works well for you!

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  27. Finally made this pizza and all I can say is WOW! It did taste just like the real thing. I am now in pizza heaven. The 12" pizza pan worked well. Thank you again for this great recipe.
    Lorraine

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  29. can you make it into calzone?

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  30. Any suggestions to make this without using a microwave? We don't own one, but I would love to make this for my family!

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    1. Put the cheese in a pan over a pot of boiling water (make sure the water doesn't touch the bottom of the pan) or a double boiler.

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  31. Do you have nutritional information for this?

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  32. This turned out amazing. Seriously, this is the greatest low-carb crust I've ever made!

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  33. Seriously, this rocks. Just made it tonight and even hubby loved it! It will be our new go-to pizza crust.

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  34. Seriously, this rocks. Just made it tonight and even hubby loved it! It will be our new go-to pizza crust.

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  35. Instead of tomato sauce I would use jarred alfredo sauce, not as many carbs.

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  36. I often make it on my pizza stone on the grill. Get it blazing hot, put the dough onto parchment paper on the stone for 5 min or do, remove and add toppings and back on grill for another 4 to 5 min. Fast and wonderfull.

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  37. I often make it on my pizza stone on the grill. Get it blazing hot, put the dough onto parchment paper on the stone for 5 min or do, remove and add toppings and back on grill for another 4 to 5 min. Fast and wonderfull.

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  38. Thanks for this crust recipe. Unfortunately, the first time I overcooked it. Then, I made another one and, being afraid to burn it again, I undercooked it and it didn't get firm enough to hold like pizza! It was golden around the edges, but just wasn't firm. Maybe next time! Thanks again!

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  40. Can I melt the cheese on the stove for it to work too or microwave only?

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    1. I don't know, I've never tried it on the stove top. You could certainly give it a whirl and see what you get. Over low heat I think it would melt up just fine. You might want to use a double-boiler to avoid burning the cheese? Just a thought.

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    2. I don't have a microwave and heated the cheese on a medium temp in a frying pan... Recipe worked out perfectly

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  41. I love, love, love this recipe! Serious game changer for this Pizza lover. One request. ..can you please put a picture on this page so it can be Pinned? Pretty please? :) PS, thank you for changing my low carb/gluten free life!

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    1. So glad you like it! It's still one of my favorite pizza crusts.

      As for the picture request, I will see if I can get my technology to cooperate. ;)

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  42. Have you ever used the dough for a sweet recipe like cinnamon rolls or apple turnovers? Just thought I'd try that with more cheddar instead of the mozzarella. Whatcha think?

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  43. Thank you so much for this recipe - I see this everywhere as 'fathead pizza dough' as he posted this recipe and although he credited you people still name it after him. I just wanted to thank the right person because this is amazing and I don't know how you came up with it but good job on thinking outside the box :)

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  44. I came to your site to do exactly what Jenn did: say THANK YOU for developing this recipe! I originally found the variation known as "Fathead pizza." Since he provided a link to your blog, it was easy to get here.
    I've made my own modifications to the recipe to fit my tastes, but yours is the base from which all others emanate!
    Thanks again!

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  45. Just have to say this AMAZING (as I'm chewing my pizza) I've made it several times and might just prefer it over flour pizza crust. Just want to put this out there for anyone who might like a tip. I don't use my hands to mix or flatten out the mixture. I use a fork and it's easier and less of a mess. Again, delicious pizza.. thanks for the recipe!

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  46. can you advise how many servings 1 recipe is?

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  47. Omg. Just wow. Thank you for this. It's truly amazing. This is better than a lot of the frozen pizzas one can buy. Thoroughly impressed. Will not try another... we have the winner.
    Just wondered if you had the nutritional values for it?

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  48. You are a pizza crust God! Absolutely spectacular!

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  49. I usually have to warm up the dough in the oven for a few minutes so I can roll it out as thin as possible without getting chunks of dough stuck on my rolling pin or paper. This truly is the holy grail of LC pizza dough!!!!!!!!!!!!!!!

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  50. Do you know if butter would work in place of cream cheese?

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  51. Hi, would this freeze, defrost and reheat ok? I am thinking of making this and portioning it out for a few days as individual pizzas

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  52. Tried this last with the cheddar/mozarella mix, wasn't keen, will try again with just mozarella see how that goes

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  53. Hey! I'm here to THANK you for this amazing recipe. As many others have recently noted, this is your recipe, under the name of FatHead Pizza. You have made my life so much tastier. Several months ago, I went grain-free and took my family (kicking and screaming) with me. You have given us back Pizza and I thank you. I can't make enough to have more than a couple pieces of leftovers and those usually disappear sometime in the night, or are spirited away for a quick breakfast. You can not imagine how much I appreciate it! Thank you! Thank you! Thank you!

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  54. Show me your other posts. If they are so good as this one i`ll be your permanent guest. Full Report

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  55. im sorry.. is almond meal almond flour? cant wait to try!

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    1. I think they're essentially the same. The meal might have a coarser texture than the flour, but it shouldn't affect the crust. If that's what you have available go for it, if it turns out too crumbly you could either mix in some almond flour next time or even use a coffee grinder to make the meal texture more fine. Good luck!

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    2. do you have the nutritional information for this? thanks.

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  56. Has anyone tried coconut flour? I can't do almond. Thanks!

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  57. I have tried this keto 30 minutes recipes last weekend and my family loved it.

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  60. Oh, thank you! I've made pizza crust from artisanal dough for years, so you can imagine my standards are pretty high. This recipe doesn't have to take a back seat to any grain crust.

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  79. Well written article!! I enjoyed reading it
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  80. It is very nice to have your blog on the internet. You have written it so well that now I going to come into this blog for my every uncleared topic. Here I want to know others' opinions on organic food items like organic masoor whole dal is more healthy than other conventional pulses.
    Some organic products like:
    genuine organic sabut masoor dal
    organic kabuli chana

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  81. Your writing is so impressive and informative that now I am able to understand the importance of blogging. But here still I am confused about the topic on which I should do blogging. I also want to share some information about organic food that I am using for a long time. I would also suggest others try organic green moong dal whole from a certified organic food producer. And what do you think to start an informative blog on organic food consumption?

    Some organic food items that I prefer
    sabut masoor dal online
    whole green organic moong dal

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  84. Your Blogs is very informative kindly approval for your next blog


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  85. Sounds good. and thanks for your valuable content. i will definitely try this for weight loss

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