This coconut flour pizza crust is the best gluten-free pizza crust I’ve ever tried. It’s soft and tasty, and sturdy enough to hold with your hands!
OMG OMG OMG! You have to make this coconut flour pizza crust!
I’ve been making cauliflower pizza crust regularly for a couple of years now, and we’ve been very pleased with it taste-wise, but texture-wise, it’s a bit too flimsy.
I tried replacements: almond flour pizza crust was good but a bit too crunchy, and definitely too calorie-dense. Shirataki pizza crust was pretty good, but I’m no longer a fan of shirataki noodles, as I’ve leraned they can cause serious gut distress in some people.
I’ve been wondering about coconut flour pizza crust for a while now, but I assumed it wouldn’t work, since coconut flour is quite sweet. However, this recipe from Sarah, The Healthy Home Economist, convinced me to give it a go. And I am so glad that I did!
This coconut flour pizza crust is the best gluten-free pizza crust I’ve ever tried. It’s soft, but not too soft, so you can easily hold it with your hands.
But the best part: it’s delicious! Sarah is correct – the seasonings mask the inherent sweetness of the coconut so the result is a pleasantly savory crust that goes wonderfully with the toppings. And while it’s a bit more calorie-dense than cauliflower pizza crust, the better texture is worth it.
- Olive oil spray for pans
- 4 large eggs
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/4 cup coconut flour
- 6 tablespoons grated parmesan cheese (1 oz)
- 1/2 cup marinara sauce
- 1 cup shredded part-skim mozzarella (4 oz)
- Preheat oven to 400 degrees F.
- Line two pizza pans with parchment paper and spray the paper with olive oil. You can also make these pizzas side by side on a single, large baking sheet.
- In a large bowl, whisk the eggs with the water, garlic powder, onion powder and dried oregano.
- Measure out the coconut flour, breaking up any lumps with your hands. Stir the coconut flour into the egg mixture, mixing until smooth.
- Stir in the Parmesan cheese.
- Allow the mixture to rest and thicken for a couple of minutes. This will allow the coconut flour to soak up the liquid.
- Using a rubber spatula, transfer half of the mixture onto each of the prepared pans. Use a spatula to spread it out evenly into an 8-inch circle.
Bake the pizzas until set and the edges are beginning to brown, about 15 minutes. The crust will still be light at this point, and that's OK.
- Remove the pizzas from the oven and switch the oven to broil. Position the top oven rack 6 inches below flame.
- Spread each pizza with half the pizza sauce, sprinkle with half the shredded mozzarella, and add any other toppings you like (I used Applegate’s pepperoni).
- Broil each pizza until cheese is melted and crust is golden-brown, 2-3 minutes.