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overhead shot of baked keto fathead taco pizza dough on parchment paper atop a marble kitchen counter

Nut-Free Keto Pizza Crust

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 45 minutes
  • Yield: 10 slices 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


If you have a nut allergy and want to make fathead dough, try this nut-free keto pizza crust to satisfy all of your carryout cravings! It’s made without almond flour or coconut flour, can easily be made egg-free, and can be meal prepped in advance then frozen to whip together a quick pizza night in minimal time for busy weeknights.



  1. To a microwave-safe bowl, add shredded mozzarella and cream cheese and transfer bowl to microwave. Microwave on high for 1 minute. Mix cheese mixture with spatula and microwave again for additional 30 seconds.
  2. Remove bowl from microwave, add egg, and mix until ingredients are well-combined. (If mixing becomes too difficult, return bowl to microwave and microwave on high for about 20 seconds. Mix again with a spatula.) To bowl, add ground sunflower seed meal and salt and, using hands, knead mixture together until fully incorporated. Cover bowl with foil and transfer to refrigerator to chill dough for 20-30 minutes.
  3. Preheat oven to 400 degrees to come to temperature while dough chills.
  4. After dough has chilled, remove bowl from refrigerator and transfer dough to parchment paper or silicone baking liner. Place another piece of parchment paper atop dough and, using a rolling pin, roll dough out to about ¼” thick. Remove and discard top piece of parchment paper. Carefully slide a baking sheet beneath the parchment paper with the dough on top. Using a fork, gently prick dough all over. Transfer baking sheet to oven and bake until golden, about 10-12 minutes.
  5. Remove baking sheet with crust from oven. Top with your favorite low-carb pizza toppings before baking again to melt the cheese you use and cook the vegetables or protein you decide to include.

Recipe Notes:

Shredded Mozzarella Cheese Substitution: Either shredded Provolone, white cheddar, or Monterey Jack cheese can be subbed in at a 1:1 ratio for this recipe.

Cream Cheese Substitution: If you do not follow a nut-free diet, almond milk cream cheese should be able to be subbed in for regular cream cheese at a 1:1 ratio. Due to my allergies, I cannot test this substitution, but I think it should work.

Egg Substitution and How To Make This Recipe Egg-Free: A flax egg works perfectly here in place of the 1 egg this recipe calls for. To make the flax egg, mix together 1 tbsp ground flax seeds with 3 tbsp water. Set aside for 5-10 minutes until the mixture thickens, then use as instructed in the recipe for the 1 egg. Note that this substitution will alter the final nutrition information, including increasing the carb content per serving just slightly.

Ground Sunflower Seed Meal Substitution: Make your own ground sunflower seed meal by pulsing raw sunflower seeds in a food processor until fully ground. If you eat nuts, almond flour can be used at a 1:1 substitution ratio.

What To Top Pizza With: Customize with your favorite low-carb toppings. I’ve included topping suggestions within the blog post.

Net Carbs: Per serving, this keto pizza crust contains 1.8 grams of net carbs. The recipe, as written, yields 10 servings. One serving is equivalent to 1 slice of the crust.

Refrigerator Storage: Once cooked and fully cooled, you can store this keto pizza crust in an airtight container in the refrigerator for up to 3 days,

Freezer Storage: After being cooked and cooled, the crust can be stored in the freezer for up to 2 months. The challenge would be to find an airtight container or storage bag that would fit the whole crust. You would likely need to cut it into smaller pieces. Regardless, the baked crust will store very well in the freezer to eat later. When you’re ready to eat it, heat it up in the oven from frozen at 400 degrees before adding desired toppings.

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