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pizza crust being spread onto parchment paper
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5 from 8 votes

Crispy Fathead Pizza Crust - Keto Frozen Pizzas

Everything you need to know to make the best Fathead Pizza Crust Recipe! I give all of my tips and tricks for a crispy crust, how to use almond flour or make these nut free, and how to make keto frozen pizzas.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: American
Keyword: gluten free, recipe for fathead pizza crust
Servings: 4
Calories: 311kcal



  • Pre-heat the oven to 400F. Prepare a piece of parchment paper by rubbing it with oil or cooking spray. You must use parchment paper, not wax paper.
  • In a large glass bowl, mix together the mozzarella cheese, almond flour, Italian seasoning, and salt.  Microwave on high for 1 minute.  If not completely melted, melt for 30 seconds more.  (see notes for stovetop method)
  • Add the cream cheese to the mozzarella mixture and combine with a spoon.  when the dough is cool enough to handle, add in the egg and mix well with hands.
  • Dump the dough out on to a piece of parchment paper.  Oil your hands or a rolling pin with oil and press the dough into a 10-12 inch circle or oblong shape.  Place the parchment paper directly on the oven rack with the pizza crust and bake for 8-10 minutes or until golden brown. Keep and eye on it and pop any bubbles that form in the crust.
  • Remove the crust from the oven and top with your favorite toppings.  Bake for 8-10 minutes more.  
  • Cut into 6-8 slices and serve.  1 pizza crust recipe makes 2 servings.



  • Nutrition is for ½ of the crust only.  Any toppings you add will be extra.
  • For a coconut flour crust: use ⅓ cup coconut flour in place of the almond flour and increase the eggs to 2.
  • For stovetop instead of microwave: Place the glass bowl with mozzarella and flour over a pot of simmering water and stir until melted.  
  • For individual keto pizza crusts: cut the complete dough in half and shape into 2 individual pizza crusts on the parchment paper.  You could use 1 or 2 pieces of parchment.
  • For a crispier crust: After pre-baking, flip the crust before adding the toppings.
  • To freeze fathead pizza crust: Follow directi0ns 1-4 for pre-baking the crust.  Make as many as you need and stack the crusts in the freezer with the parchment paper.  Freeze for 1 hour, then wrap in plastic wrap followed by foil.  Freeze for up to 3 months.  When ready to use, pre-heat oven, remove from freezer (no need to thaw), add your favorite toppings, and bake in 400F oven for 8-10 minutes.  


Calories: 311kcal | Carbohydrates: 6g | Protein: 19g | Fat: 50g | Fiber: 2g