All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Keto Fathead Pizza Crust Recipe

My low carb Mozzarella Dough in a How-To video! This versatile fathead pizza dough recipe is so useful, it deserves its own landing page. It makes the best low carb pizza crust but it’s also great for calzones, garlic knots, low carb bagels, and even cinnamon rolls. You won’t believe how good it is.

Keto Pizza Crust with a piece being held up

You know me. I won’t ever claim I came up with a recipe idea on my own when I did not. Sadly, a lot of bloggers do that these days and they never credit their sources of inspiration.

But I am old school and I believe in citing my sources and building strong relationships based on trust. So let me say right off the bat that this is a really good variation of the famous Fathead Pizza dough. I never ever would have come up with using mozzarella cheese as a base for dough on my own. And I am grateful to the Fathead creators, and Tom Naughton of the Fathead Movie, for thinking of it.

Versatile low carb dough made with mozzarella and almond flour.

How To Make Keto Pizza Dough

Watch me make my version of the famous fathead pizza crust in this instructional video!

Fathead pizza dough is ever evolving stuff, with every blogger putting their own unique spin on it. Mine, which I like to call Magic Mozzarella Dough, is a little sturdier than the original recipe, and uses butter in place of cream cheese, some coconut flour, and a little baking powder to help it rise and puff up a bit.

It’s buttery and rich and even a little flaky. This stuff really is magic and can be used for so many different fun recipes, from savory to sweet. I used it for several recipes in my cookbook, The Everyday Ketogenic Kitchen. Including the delicious Pesto Twists, which were a huge hit with my kids!

Top down photo of fathead pizza on a white background

But one of the things people miss most when they embark on a keto diet is pizza. It’s the ultimate American comfort food. And the many variations of fathead pizza crust are truly a blessing for all of us.

Here’s how to make the best keto pizza crust with my magic mozzarella dough

  • Roll the dough out between pieces of parchment paper to 12 inches (0r use a silicone mat on the bottom)
  • Remove the top parchment and roll up the edge a little to create a crust
  • Transfer the bottom parchment with the dough on it to a cookie sheet or pizza stone
  • Bake at 350F for 10 to 15 minutes, until starting to brown and firm up.
  • Remove and top with your favourite toppings and bake again until melted and bubbly.

 

 

Low carb pesto twists

Tips and Tricks for Nailing Fathead Pizza Dough

But it’s not always the easiest to work with and there are some tricks to getting it right. Let’s go over these, shall we?

  1. As much as it may go against the keto mantra, you actually want the pre-shredded, part skim mozzarella as it contains some fillers that usually help the dough hold together a little better. But it does NOT have to be the junky kind full of extra starches. I’ve found that the good organic stuff contains vegetable cellulose as an anti-caking agent, and with a little extra almond flour in the mix, it works just as well.
  2. Use finely ground BLANCHED almond flour. Please please please. Do not use almond meal, which is more coarsely ground and often contains the brown skin of the almond. I had one reader tell me that the dough kept falling apart on her but that she couldn’t imagine that the grind of the almond flour was an issue. BUT IT IS! Because those coarse particles don’t combine with the cheese and butter very well and they don’t absorb enough of the oils to come together like a proper dough. This is the case with ANY low carb baked good. While you can get away with that coarse texture in something like a muffin, it just isn’t going to work in a fine cake or a dough and you will have a crumbly, greasy mess on your hands.
  3. Keep your heat low at all times. Very low. The lowest it will go. And if you have an electric stove and have a little more difficulty controlling the heat than with gas, you may have to take your pot on and off from the element several times to keep it from getting too hot. You want your butter and cheese to melt together but you never want them to bubble.
  4. Add the egg last and add it off heat. Because we don’t want it cooking before you have a chance to incorporate it into the dough.
  5. Knead that sucker, both in the pan and out of the pan. It doesn’t need a lot of kneading (or knead a lot of needing — see what I did there???), but if you do it right after you incorporate the egg and flours, it will hang together much better. I use a rubber spatula to knead it against the sides of the pan after I’ve added the remaining ingredients. Only then, when it comes together, do I turn it out onto a surface, where I knead it a little more until it’s mostly uniform.
  6. Be ready to adjust. I find that this is actually a very forgiving recipe, if you know how to adjust it. If it comes out of the pan very sticky to the touch, you simply need to sprinkle it with a little more almond flour and knead that in, adding more until it’s not longer sticking to your hands.

Keto Magic Mozzarella Dough made into flatbread with prosciutto and arugula

There you have it. My tips on how to make the best low carb dough that can be used for everything from pizza to cinnamon rolls. Really, this is remarkable stuff and I hope I’ve given you the confidence to try it and make it work for you!

More recipes that use Keto Pizza Crust

Keto Spanakopita

Keto Cinnamon Twists

Keto Garlic Parmesan Knots

Bacon Chicken Artichoke Pizza

Chocolate Walnut Swirls

Low Carb Nutella Braid

Fathead Pizza Crust Recipe

4.94 from 31 votes
Top down photo of fathead pizza on a white background
Print
Keto Magic Mozzarella Dough
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins
 

Easy keto pizza crust recipe that can be used for everything from pizza to garlic knots to cinnamon rolls!

Course: Snack
Cuisine: Bread
Keyword: fathead pizza, keto pizza crust
Servings: 6 servings
Calories: 247 kcal
Ingredients
  • 6 ounces pre-shredded part skim mozzarella
  • 5 tbsp butter
  • 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 large egg
Instructions
  1. Sprinkle a clean counter or a large silicone baking mat with almond flour.
  2. In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together.
  3. Remove from heat and add the almond flour, coconut flour, baking powder, garlic powder, and salt. Add the egg and stir everything together until a cohesive forms. Use a rubber spatula to really knead the dough together in the pan. It may still contain some streaks of cheese.
  4. Turn the dough out onto the prepared work surface and knead until uniform. This will only take a little kneading. If your dough is still very sticky, add a tablespoon or two more almond flour and work it in.
Recipe Notes

Sweet Mozzarella Dough: Leave out garlic powder and add ¼ cup powdered sweetener and 1 teaspoon vanilla extract along with the almond flour.

To make low carb pizza crust:

  • Roll the dough out between pieces of parchment paper to 12 inches (0r use a silicone mat on the bottom)
  • Remove the top parchment and roll up the edge a little to create a crust
  • Transfer the bottom parchment with the dough on it to a cookie sheet or pizza stone
  • Bake at 350F for 10 to 15 minutes, until starting to brown and firm up.
  • Remove and top with your favourite toppings and bake again until melted and bubbly. 
Nutrition Facts
Keto Magic Mozzarella Dough
Amount Per Serving (1 slice (1/6th of recipe))
Calories 247 Calories from Fat 181
% Daily Value*
Total Fat 20.1g 31%
Total Carbohydrates 6g 2%
Dietary Fiber 2.7g 11%
Protein 9.7g 19%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. This makes me so happy! I was just telling my husband how I was really craving pizza! I’m going to have to try this. BTW, do you have a recipe for cinnamon rolls made out of this dough?

    Reply

    • She did give the alternative for a sweet dough. As a guess, I imagine after it is rolled out it’s like regular cinnamon rolls: spread butter on top, spread a cinnamon/erythritol mixture on top of that, roll the dough into a log, cut slices, lay the slices on your pan and cook until golden brown. Havent tried it yet so… 🙂

      Reply

      • Actually, a cupcake tray would probably be better than just in the pan as I imagine they will just spread out too much.

        Reply

  3. This is truly a magic dough! I love it for pizza, calzones, and flatbread! Adding a little sweetener and it works just like that stuff in a tube! It is my family’s favorite crust for pizza!

    Reply

  4. Hi Carolyn, This looks really good. Do you have a cinnamon roll recipe that incorporates this fathead mozzarella dough? I looked throughout your blog and your cinnamon roll recipe did not use mozzarella– just the almond flour and other gluten free / sugar free ingredients. I see you the twists- could we just take that recipe and make those twists into a flat shape to get a more traditional cinnamon roll look?

    Reply

  5. We are new to the Keto lifestyle. In this recipe and many other recipes I notice a combination of different flour. We don’t use tree nuts in this family so could I use all coconut flour and would I need to adjust the amount of flour, eggs and liquid? Thanks!

    Reply

  6. Carolyn,
    I have made both the cinnamon rolls and a sausage mushroom pizza with the Magic mozzarella dough, and I agree, it truly is magic. Both items were hands-down the best low-carb version ever! The only problem I have with it is that I can’t make something from it every. single. day.
    Thanks again for all of your fabulous recipes and for making “real people” recipes that include easy to find ingredients!
    Kathy Jo

    Reply

  7. Forgot to add that every recipe in your cookbook, starting with this one, has been delicious! Now my daughter-in-law loves it, too!
    Kathy Jo

    Reply

  8. Love this dough and all your recipes. .My husband likes stuffed crust pizza so I take the outer edge and cut it into sections and seal in pieces of simi frozen mozzarella sticks around the rim. It makes the pizza smaller but so good. You need to seal it well seal it well so the cheese doesn’t ooz out.

    Reply

  10. I just adore experimenting with Fathead/mozzarella dough. I always use whole milk pre-shredded mozzarella (from Smart & Final). In my side-by-side comparisons, part-skim dough was drier, denser, harder to manipulate and less pleasant in texture than the whole-milk dough. In recipes that call for both mozzarella and butter, I reduce the amount of butter slightly to compensate for the extra fat from the cheese (solely for the purpose of mostly maintaining the recipe’s original proportions).

    Reply

  12. Looks like flour on the board. I follow a grain free woe and this would be a no no. Or is coconut flour being used?

    Reply

  15. Unless I scrolled too fast I didn’t see what temp to set oven or how long to bake. Pre-bake before toppings? Then again after topping?

    Reply

  20. We just made this tonight for a pizza. It worked very well with blanched almonds ground in the Vitamix and then sifted. I also used 28% milk fat pizza mozzarella (the Canadian Superstore no name brand) and it was totally fine. This is the best pizza dough ever, and we have been making low-carb pizza for years and tried a few different recipes for the dough. Cannot wait to try this in cinnamon rolls.

    Reply

  21. What would you recommend to do with leftovers? If I made a pizza, could I freeze individual slices for another time? If yes, would I reheat in the oven? Thank you, love your recipes!

    Reply


      • I make this recipe all the time and with two of us, always have leftovers. I reheat the leftover pieces in the toaster oven because it crisps up the crust. I think the microwave makes the leftover slices a bit soggy.

        Reply

  23. The people over at Fat Head credit Cooky’s Creations for this recipe. Either way, thanks for keeping it alive! It has saved many their sanity.

    Reply

  24. Does the coconut flour give it any hint of coconut flavor? I can’t stand coconut! Could I use all almond flour?

    Reply

  25. As another person asked, how can I store the leftovers? I want to make this today but I will not (I HOPE!) be eating the whole thing at once!

    Reply

  26. I just had to add….I have almost 1300 recipes saved on Yummly. I make SOOOO many of your recipes (yes, I just bought your book!) that you now have your own category in my Yummly account! Today is Lemon Ricotta Scones AND the Magic Mozzarella Dough!! WOOHOO!!!!

    Reply

  27. Carolyn I love your book 🙂 I just made this into a bacon cheddar ‘stick’ – I added dried parsley and onion powder [actually tjs onion seasoning stuff – fab] to the dough, rolled it out to a rectangle, laid out strips of cooked [not to crispy but it could be if you prefer] bacon, sprinkled with shredded cheddar and sesame seeds and folded it in half, cut into strips, topped with more cheese and seeds and baked. Yum! I feel like my dough was a bit oily – but I’ll keep working on it – it didn’t feel greasy on baking, just while working with it, however I am not sure my flour was quite as fine as yours either – I’ll keep experimenting. But yum and the video made me brave enough to try LOL – thanks! All your recipes are always so wonderful!

    Reply

  28. my current roll/biscuit recipe allows you to melt the mozzarella cheese and cream cheese in the microwave. Can you do this with the mozzarella and butter in your magic dough recipe. I did purchase your book looking forward to trying your recipes.

    Reply

  29. Hi Carolyn. I would like to make the Keto Cinnamon Rolls, but can’t seem to find a recipe for them. When I click the title or picture of them, all I get is a bigger picture. Can you help?

    Reply

  30. Thank you, Carolyn for being so meticulous about citing your sources and inspirations as well as for experimenting and coming up with new ways to use recipes and ingredients.

    Just a fun little bit history I found for the mozzarella dough: In 2004, “Betty R” posted a recipe using mozzarella dough on Netrition’s low carb friends site, and even she said she got the recipe from somebody else. http://www.lowcarbfriends.com/bbs/showthread.php?t=224104
    Cookie at Cookie’s Low Carb Creations used it as a pizza dough on her blog in 2012, and Tom Naughton made it famous sometime after that. Seems that mozzarella dough has been around for much longer than anybody thought!

    Reply

  32. This looks amazing! I am going to try it today with some tweaking because I am allergic to almonds :(. HAs anyone else had to do this and had success? It will probably change the net carb total. I am thinking of using oat fiber instead of the almond flour.

    Reply

  33. I’ve read your post several times and can’t find a temperature to bake the pizza crust or for how long. I saw your previous answer to this question but I don’t see it in the blog post anywhere. Can you post it in the (pizza) directions like you do for most of your other recipes?

    Reply

    • Hi Cynthia…this post is only about the dough itself. There are links at the bottom to all the things you can to do with it and those will have full instructions on how to bake for pizza or spanakopita. It doesn’t make sense for me to put it here, since it really depends on the recipe.

      Reply

  42. Love your spanakopita recipe using the garlic knot dough, but is one LITTLE triangle really the serving? If so, it’s too many carbs for me.

    Reply


  43. My husband and I used this magic dough to make the crust for low carb chicken pot pie, in ramekins. It worked out very well!

    Reply

    • I’ve never done it with a mixer but you have to work very quickly so I am not sure transferring it to a mixer is worth your while.

      Reply

  49. Yay! Can’t wait to try this – how long does the dough keep in the fridge after you make it?

    Reply

  50. I tied to make this for the cinnamon rolls but the dough completely fell apart. 🙁 I know its hard to get the hang of it but what did I do wrong. I did not sure bagged cheese I grated my own. I want to cry

    Reply

  51. Hi Carolyn, I love your recipes and I have your book. Love it. One thing, I have to be dairy free. I can use the dairy free mozzarella, but what can I sub for the butter? I have a coconut oil (butter flavored)……can I use that?
    Thanks

    Reply

    • Hi Patricia…I am honestly not sure this recipe will work as a DF recipe. The DF mozzarella tends not to melt very well. I am less worried about the coconut oil than that issue.

      Reply


  52. Turned out beautifully. It covered a large pizza pan. I’m confused to size .The nutrients says they are for 1/16th. Do you know macros per slice? How many slices in this crust? Thank you, granee

    Reply

    • No, that actually says 1/6th of recipe. It states it serves 6. I’ve re-written to try to make it more clear.

      Reply


  53. I positively love this dough recipe. I use it repeatedly and always link it via my blog. It’s topped my Fish Pie, I used it for my Brie en croute, cinnamon rolls with coffee cream cheese icing and most recently, Beef Wellington. Cheers!!!
    Ketofilipino_mytirona

    Reply

  54. Hi Carolyn,

    Can I make personal size crusts, par-bake them and then freeze?
    I’m trying to stalk the freezer with Keto friendly options for my mom to use when I’m at work.

    By the way your Butter Pecan cookies are Amazing!
    So far I’ve used the dough to make an almond variation and I’m going to try a chocolate chip and walnut variation next.

    I’m really loving your cookbook!

    Thanks
    Mia

    Reply

  56. I just made this crust for pizza & loved it. Can leftover pieces that I didn’t put any toppings on be frozen for another time?

    Reply

  57. HI Carolyn! Reading your wonderful cookbook now! We want to try making the cinnamon rolls using the sweet mozzarella dough recipe. WE couldn’t find how thick to roll out the dough. Any help would be appreciated. Looking forward to trying out so many of your recipes 🙂

    Reply


  60. I used Trader Joe’s Almond Meal (not blanched) and made Focaccia (topping: olive oil, crushed garlic, rosemary, parmesan cheese, black pepper) and baked at 400 deg. F 15 min. It came out beautiful. I wouldn’t try it for cinnamon rolls though. Blanched almond flour has been ordered. I LOVE this “bread.”

    Reply


  61. This is the best keto pizza crust I’ve made yet. After a thin layer of sugar free pizza sauce, I added a layer of caramelized onions, shredded mozzarella, pepperoni and a sprinkling of shredded parm. My pizza yielded eight good-sized slices. Two were plenty for dinner with a small side salad. Will definitely help me get over the every now and then pizza craving.

    Reply

  62. Made pizza tonight,and it was a flop. The dough worked beautifully: elastic and felt just right. It looked amazing, too, when it was browning. However, I could not even transfer the slices to the plates: they completely disintegrated into a soggy mess! The taste was very good, albeit too salty, so I definitely will skip the salt next time. Used Wellbees almond blanched flour,Kerrygold butter and pre-shredded mozzarella (Kroger brand), so not sure why it did not hold the shape. I wonder if adding whey protein would stiffen it up? Read all the comments– looks like I am the only one with this outcome, so must be the “user error”…

    Reply

    • Hmmm, I wonder what happened! How loaded did you make those pizza slices? I wonder if that’s the issue at all.

      Reply


      • Update. I tried this recipe for the second time, with significant improvements. First, i added no salt , it was still on the salty side from all the cheese and toppings (portabella+shallot+soft sheep cheese+ prosciutto). Secondly, I allowed the crust to fully cook before putting the topings — to a beautiful golden brown all over. Third, I let the pizza rest on the stone out of oven about 15 min before consumption. I think it allowed all fats/liquids to reabsorb/redistribute . The end result was very good: pizza slices were manageable . Thank you.

        Reply

  63. Hi Carolyn, I have read that this can be made more simply by mixing all the ingredients in a food processor, then melting the mixture carefully in the microwave, but I haven’t been able to find any confirmation of this. Do you know if this actually works? Or should I just try in and see how it turns out?

    Reply

    • I have not done it myself. I think neither is more simple. With the food processor, you are dirtying a piece of equipment that requires washing several parts. Personally, I would think my method of melting in a pot and adding all the ingredients into that is the “simplest”.

      Reply

  64. I havent made this yet but I was wondering how organic soy flour would work. Im new to low carb and I dont really know how these different flours work while baking.

    Reply


  66. Carolyn, I have been looking for a recipe that might work like a wonton wrapper – for egg rolls and rangoons. Gonna give this a try. . .I’ll let you know how it works out. . .

    Reply

  67. Well, I gave this a shot. I tweaked the recipe a bit. I added oregano and garlic to the dough. I always make my own sauce and honestly, it was pretty good. The true test is my oldest daughter, as she thinks healthy food tastes like crap….and she loved it! Winning! Thanks for the recipe!

    Reply

  68. Has anyone doubled this? Did it work or did you need to make adjustments? Thank you so much, trying this tonight!

    Reply

  70. I can’t make this recipe because it contains coconut! I am highly allergic – as in, go to the emergency room allergic. 🙁 Can’t you offer a substitute for the coconut flour or an alternate recipe? It’s very discouraging to get so excited over a recipe only to find you can’t use it. Thank you.

    Reply


  71. Can I add some xanthan gum to my home grated cheese mix to get the same effect? I don’t see pre-grated cheese anywhere in India.
    if so, how much xanthan gum would you reckon and at which step in the process would it make sense to add it?
    thanks in advance. So glad to have discovered your site and recipes!!! 🙂

    Reply

    • I am not entirely sure it would work, but I’d add 1/2 teaspoon and whisk it into the almond flour before adding it to the cheese.

      Reply

    • You can sub in 3/4 cup almond for the coconut. I will be honest, it makes the dough a little trickier to work with. But it does work.

      Reply

  73. Hello there. So I feel like an idiot! I just made this dough to make a pizza. I was just wondering how important is the baking powder? I totally forgot to add it!

    Reply


  74. Carolyn, I found that by adding a teaspoon of xanthan gum to your magic mozzarella dough recipe the dough is much easier to work with–more like a traditional wheat-flour dough in terms of ease of rolling, baking, and taste. Thank you for all your recipes and cookbooks-they make eating the keto way so easy!

    Reply


  75. Wow, this was great but obviously only as a test and not for those trying to lose. One regular slice (an 1/8 of the pie) has 12 grams of carbs. If you have 2 slices you are already over the daily allowance and that’s before you add toppings. Eat but share with many friends!

    Reply

    • Not sure where you are getting your numbers but a serving, which is 1/6th of the recipe, actually only has 6g of carbs. That is before you add toppings but still…

      Reply

  76. Any suggestions to replace the coconut flour in this? I have two family members that are allergic to coconut.
    Thanks for any info!

    Made your almond flour pie crust the other day and it’s my favorite pie crust of all time, low carb or otherwise. It’s just fantastic and so simple!! Thanks!
    Excited to try more of your recipes and ideas. So glad I found your site!

    Take care!

    Reply

    • You can do all almond flour but you need to replace the coconut at 3x the amount, so another 3/4 cup almond flour. And even then it’s sticker and you need to knead in some almond flour as you work the dough.

      Reply


  77. This was so easy!!! Added 1/2 tsp Italian seasoning, yo the flour and baking powder, and I actually worked dough w my hands into a crust on parchment, and then baked 10 min. I topped like a usual pizza, when it had cooled, and baked in my Betty Crocker pizza cooker. Let’s just say….OMG I AM SOLD!!!! Thank u so much, this crust is so much easier than the cauliflower version, it will be a staple in our keto lifestyle now!

    Reply

  79. Do you have a reccomendation to leave out the almond flour as I have a severe allergy.. I find substituting more coconut makes it too coarse/dry/crumbly…? Please help.

    Reply


  80. I made the pastrami Stromboli last weekend and this week I made the magic Mozzarella Dough as a focaccia to have with (shugary sweets recipe) of Keto Zuppa Toscana Soup….turned out beautiful and tasted as good as it looked. Thank you for this delicious versatile recipe.

    Reply

  81. Made this pizza dough yesterday. I didn’t have coconut flour so used all almond flour. Had to use a lot more so it wasn’t so sticky and could have used even more as in double. Anyhow I precooked the dough and it was a golden brown and puffed up in certain areas. I didn’t put my toppings and cook it till later in the day. Anyhow the outer crust remained firm but the rest wouldn’t hold well.. Ended up having to eat it with a fork. Today being in the fridge all night it’s holding it’s shape so probably better off cold. I will make sure to have coconut flour on hand for next time. I’m sure leaving that out was the problem.

    Reply

    • Yes, not having coconut flour was certainly the issue. It’s so much drier and more absorbent than almond flour that when you sub almond for it, you need to AT LEAST triple it. So you would have needed at least 3/4 cup to 1 cup additional almond flour.

      Reply

  87. I’m sorry guys but this is the worst pizza crust. It never firms up and tastes like almond flour. Sadly it took a while to make and the pizza is so bad I am throwing it in the trash. Moving on to a different recipe tomorrow.

    Reply

  89. I use full fat mozzarella that I grate myself, and just use 4 T. butter – works great! I love the buttery taste of this pizza crust!

    Reply


  90. I just made this recipe for the first time for myself and son (low carb and gf) and can I say the search for THE BEST PIZZA CRUST HAS ENDED! Forget fathead dough, this crust is so much better. It is buttery ( not that I want my pizza to be buttery) and flakey without being gross. It is not soggy, you can hold it with one hand to eat and it holds up. I am so excited!!! I love pizza again!

    Reply


  91. AMAZING!!!!! The whole family ordered out for pizza and I was a little sad. I came across your recipe and thought “what the heck”, I will give it a shot. OMG, I am so very glad that I did!! The only tweak I tried (since I was doing pizza crust) was doubled the garlic powder and added 1/2 teaspoon of onion powder. I did not miss regular pizza AT ALL. I am finally managing my diabetes without feeling like I am missing out. THANK YOU <3

    Reply

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