Vegan Fathead Pizza Crust (gluten-free, nut-free, soy-free)

Vegan Fathead Pizza Crust | A delicious and easy grain free, gluten free, nut free, vegan, low carb and keto friendly pizza crust recipe!

Vegan keto pizza recipes can be hard to come by, despite low carb vegans increasing in number every day. The “holy grail” of low carb pizza crusts is undoubtedly the fathead dough – but it’s made with cream cheese, shredded cheese and eggs. So, clearly some alterations would need to be made to come up with a vegan fathead pizza recipe.

Regular fathead pizza is also almond flour based, which doesn’t really work for my almond allergy. So, this vegan fathead pizza would also have to be nut free. Was I up for the challenge? Oh, heck yeah. I’m obsessed with pizza. This was going to happen if I had to move heaven and earth to accomplish it.

But actually, it didn’t end up being that difficult at all. Somehow, coming up with a gluten free, grain free, nut free, vegan, keto pizza crust was actually pretty simple…

Vegan Fathead Pizza Crust | A delicious and easy grain free, gluten free, nut free, vegan, low carb and keto friendly pizza crust recipe!

Notes on Making Nut Free Vegan Fathead Pizza Dough

  • I used a half cup of whole flaxseeds, and ground them before mixing them in. Storing flaxseeds in the fridge in their whole form can help prevent oxidation!
  • There is a whole lot of fiber in this recipe, so…uh, be warned.
  • It’s really important to pour the water in slowly, and wait about a minute between each addition, to let the psyllium and flax absorb as much as possible.
  • You can use whatever sauce and toppings you like! The recipe itself has 1.5g of net carbs per half serving (better than traditional fathead pizza crust!), so there’s some wiggle room for sure.
  • If you don’t have vegan cream cheese, add an additional 1/4 cup of water and 2 tbsp of psyllium husk instead! The results are a little less tangy, but still delicious!
  • The non-vegan fathead pizza crust typically contains shredded cheese as a binder, but most vegan cheese is pretty carb-heavy, and between the flax and psyllium, this doesn’t really need it!
  • This recipe makes a flatbread-style crust. It’s flexible and slightly chewy, and holds together super well.
  • Nutrition provided is for crust only, not toppings!

Vegan Fathead Pizza Crust | A delicious and easy grain free, gluten free, nut free, vegan, low carb and keto friendly pizza crust recipe!

Vegan Fathead Pizza Crust

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Category: dinner

Cuisine: vegan keto

Yield: 1 pizza crust

Serving Size: 1/2 crust

Calories per serving: 212

Fat per serving: 16g

Carbs per serving: 1.5gnet

Protein per serving: 7g

Fiber per serving: 11.5g (see? LOTS of fiber!)

Vegan Fathead Pizza Crust

This vegan twist on the classic keto fathead crust makes a solid gluten-free, nut-free, soy-free, egg-free and dairy-free pizza crust.

Ingredients

  • 1/2 cup whole flaxseeds, ground fine
  • 1/4 cup vegan cream cheese
  • 2 tbsp psyllium husk
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp garlic powder (or seasoning of choice!)
  • 1/2 cup water

Instructions

  1. Preheat oven to 350F. Line with parchment paper, or a silicon baking mat.
  2. Mix together all dry ingredients.
  3. Cut in vegan cream cheese.
  4. Slowly add water to mixture, mixing thoroughly before adding more water.
  5. When all water is incorporated, turn out dough on the baking mat, and flatten into a quarter-inch-thick pizza shape.
  6. Bake the round for 25 minutes, then carefully flip and bake for another 5 minutes.
  7. Remove from oven, flip crust again and top with sauce/pesto/veggies/vegan cheese/whatever.
  8. Bake for 10-15 minutes more (depending on toppings). Remove, let cool and enjoy!
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16 thoughts on “Vegan Fathead Pizza Crust (gluten-free, nut-free, soy-free)

  1. Am definitely going to try this. But we don’t have cream cheese in Ethiopia (real or vegan). I am not vegan myself, so am thinking to try ricotta or yoghurt or coconut cream. Any ideas which might be best?

    1. Hi Joanna! Hm, do you have mascarpone in Ethiopia? That can work just as well. Otherwise, I would say ricotta, well-strained.

      I’d love to know what you try, and how it works out!

      1. Thanks. So we have a local cheese called Aibe (or ayibe). I think it’s like a small curd cottage cheese. I blended it smooth and then reduced the water in the recipt (maybe by half? I just added water to the blender with the cheese til it seemed like it would mix well with the dry ingredients). Worked a treat.

  2. Awesome site!! It is really nice to find keto recipes that dont include a thousand eggs… I’m pescetarian but dont like eating fish or eggs often all your recipes are awesome.
    Is there any way to substitute psyllium husk? Its quite difficult to find here in spain.
    Thanks!

    1. Hi Maria! Thank you so much for the kind words! I am working on a psyllium husk substitute!

      If you eat dairy, you could use a cup of melted semi-hard cheese instead! That will hold everything together for sure!

  3. OMG you totally get it!!! Where has your site been? I am so happy I did finally find you now though. Thank you, thank you, thank you for posting sooooo many great recipes with also great nutritional choices in the ingredients!!!!

    1. Thank you so much for the kind words, Bridey! 😀

      I’m so happy you like the recipes I post, and appreciate the ingredient choices. It can be hard to find keto and low carb foods that align with a meat-free way of eating!

      Again, thank you for the comment and feel free to leave comments or questions whenever they arise!

  4. OMG SOOOO Good!!! I can’t use psyllium so I sub ground flax. I also used flax flour. Cooked up great! It was a bit sticky to spread out, but if you wet your hands a bit it can easily be done.

    1. I’m so glad you enjoyed it Marsha!! And thank you for the tips – I was actually going to make this today but ran out of psyllium and was just thinking about whether flax would work, so it was perfect timing! 🙂

    1. Hi Allyson! Great question – the brand I use is already pretty soft, so it doesn’t need to be warmed, but if you use one that is a little bit harder to work with, you may want to let it soften for a bit!

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