What’s the BEST Keto Pizza Crust? We Compare Fathead, Chicken, and Cauliflower Pizza.
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PIZZA IS LIFE! ? Curious which low carb pizza crust is BEST?
Every night is pizza night with these delicious and easy to prepare keto pizza crusts! We’ve tested three popular ways to cut the carbs from pizza: namely Fathead crust pizza, cauliflower crust pizza, and chicken crust pizza. Today I’m highlighting the pros and cons of each.
And if you’ve tried all three of these versions, please let us know your vote in the comments!
1.) Cauliflower Pizza Crust
Replacing grains with cauliflower in a pizza crust is such a genius idea! Roasted cauliflower is DELICIOUS, and pizza crust is a brilliant way to utilize it. This pizza crust is made from a bag of riced cauliflower, an egg, and melted Parmesan cheese! Overall it’s a no-fail, classic, tasty, satisfying, and must-try idea!
Pros
- Easy process with just 3 main ingredients.
- It’s a substantial crust you can hold, and also pretty filling as a satisfying meal.
- Can hold heavier toppings.
Cons
- Still kinda tastes like a vegetable, although not a super strong cauliflower taste. Not a definite bread-like texture.
- This method has the longest oven cook time for a crust at 20 minutes, plus an extra 10 minutes to melt toppings.
- Maybe not super kid-friendly. (My picky kids wouldn’t eat it – darn!)
2.) Shredded Chicken Pizza Crust
Our readers have been telling us about making a pizza crust from shredded chicken, and we just had to try! I mean, it’s such an interesting concept. My experience was that it was also an easy and tasty pizza crust. Although this one was my family’s least favorite of the three crusts tested, I can see how it’d be appealing at just one net carb for the entire crust.
Pros
- Contains the least amount of carbs.
- Easy to prepare and you can use leftover rotisserie chicken or canned chicken for convenience.
- Easy to season for desired flavor.
Cons
- It’s a little dry and my kids weren’t a huge fan of the texture.
- It’s super thin, although you can maybe roll it out thicker.
- This was least like an actual pizza dough.
3.) Fathead Pizza Crust
This almond flour and mozzarella cheese dough is a keto GAME CHANGER! It feels and even tastes similar to bread. You can melt ingredients in the microwave, bake the bread-like dough in the oven, and top it with whatever toppings sound great to your family!
In fact, THIS recipe is an absolute favorite for Collin and the Hip2Keto team! Go HERE to watch Collin and team make Fathead pizza on this Facebook live.
Pros
- The dough is easy to melt in the microwave and roll out on parchment paper.
- This crust has the closest texture to bread and is very filling.
- It’s the most kid-friendly crust. In fact, my kids weren’t really able to tell this wasn’t carby pizza. YAY!
Cons
- Almond flour can be pricey. Tip: Try Costco or Sam’s Club for the best price! Read THIS post about saving on almond flour at Costco.
The results are in!
There’s no denying that pizza is one of the best foods on the planet, and giving that up completely can feel a little depriving!
These are three SOLID choices that’ll keep you and your family happy eating pizza, while also helping to achieve your health goals! My criteria for a winning pizza crust is that it must taste good, be able to hold toppings, and also be easy to make.
With that said, our family definitely has a favorite choice for keto pizza, and that’s the Fathead dough. It’s sort of magical in the sense that it has a bread-like feel thanks to the almond flour, and it tastes the most similar to a full-carb thin crust pizza!
What’s your favorite KETO pizza?
I tried the fat head dough, but it kept sticking to the parchment paper which caused me to get frustrated. Any suggestions? I think this would be my favorite too!
Yes! Be sure to use Non Stick Parchment Paper. You can also spray it with a bit of olive oil. Hope that helps!
I make my dough and put it in the fridge for a bit. That usually helps.
Loveeeeeeeeeee fathead pizza crust I make it every Friday night for my grandkids I always offer them the choice to get carry out and they always say no we want yours!!!!!!
How cool! SO glad they have been loving that one! Thanks for sharing with us!
That’s so awesome!
I have heard great things about fathead but we have a nut allergy. Have you heard of anyone successfully substituting the almond flour?
Great question! Flax seed meal and pork rind flour both work well in place of the almond flour. 🙂
I have tried all these and they’re great. If you’re in a pinch for time, I’ve used La Banderita Low Carb Tortillas as the crust. They’re only 5net carbs. I put it in the toaster oven with fresh mozzarella and pepperoni. They turn out like a super thin crust pizza. Soooo goooood!!!
Thanks for sharing!
We have made this recipe twice. We found out by experience that it’s best to make the crust a day ahead of time and let it cool completely in the fridge before baking with toppings. The first time we didn’t and it was a little eggy, but dh ate the leftovers and said he couldn’t tell the difference between this and traditional deep dish pizza. We ordered a Chicago deep dish pan from Lou Malnati’s taste of chicago site so it’s pretty authentic all around. This recipe is similar to fathead dough but doesn’t use almond flour. https://www.geniuskitchen.com/recipe/low-carb-deep-dish-pizza-119679#activity-feed
We prefer cauliflower pizza crust. The recipe I use now, is from Valerie Bertinelli after I saw one of her shows on food network!
One tip she gave, and it’ll probably work with the fathead dough too, is to put the mozzerella (or whatever cheese you’re using) on the crust FIRST. Then you add your sauce and other toppings. The cheese will be a barrier and keep your crust from getting soggy from the sauce.
I think using fresh pulsed cauliflower, rather than the frozen bag, keeps it from having an overpowering ‘veggie’ taste. Also, I noticed that the dough from the frozen cauliflower, was much more stickier. Def give it a try with a head of fresh cauliflower.
We have a pizza place here that has cauliflower crust pizza, it’s delicious! We use fathead if we make it at home.
I’m so jealous that you have a place that makes that!