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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… I basically just modified a flax cracker recipe to come up with this gem.
This does contain a solid amount of fiber, so I wouldn’t recommend eating the entire thing in one sitting. I mention this again below, but figuring doubling up on this pretty important fact can’t hurt…
Update: It’s been over two years since I originally posted this crust, and I still make it the exact same way! The pictures needed a bit of an overhaul, though, so here we are… If you’re looking for the pizza recipe used in these pictures, click here!
Notes on Making Nut Free Vegan Fathead Pizza Dough
- I like to buy whole flax seeds and grind them as needed. Storing flax seeds in the fridge in their whole form can help prevent oxidation! If you are using a volumetric measurement and want to do the same, 1/2 cup whole flaxseeds ground = 3/4 flax meal (it’s 84g either way, if you have a food scale).
- There is a whole lot of fiber in this recipe, so…uh, be warned!
- If you are going to make these ahead to freeze, I’d recommend par-baking them for about 15-20 minutes and then freezing them.
- Use either silicone baking mats or parchment paper to roll these out. It makes things so much easier!
- 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 1.8g of net carbs per 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!
- 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.
- I used the values from the USDA nutrient composition database to arrive at the nutrition information. Keep in mind that different brands and varieties have different nutritional information, so your results may vary!
Vegan Fathead Pizza Crust
- 3/4 cup 84g ground flaxseed
- 1/4 cup 60g 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
- Preheat oven to 350F. Line with parchment paper, or a silicon baking mat.
- Mix together all dry ingredients.
- Cut in vegan cream cheese.
- Slowly add water to mixture, mixing thoroughly before adding more water.
- When all water is incorporated, turn out dough on the baking mat, and flatten into a quarter-inch-thick pizza shape. The easiest way to do this is by rolling the dough out between two pieces of parchment paper! You can flatten it by hand, too, but it takes longer and doesn't come out as uniform.
- Bake the round for 15 minutes, then carefully flip and bake for another 5 minutes.
- Remove from oven, flip crust again and top with sauce/pesto/veggies/vegan cheese/whatever.
- Bake for 10-15 minutes more (depending on toppings). Remove, let cool and enjoy!