This coconut flour pizza crust is the best gluten-free and keto crust I’ve ever tried. It’s soft, delicious, and sturdy enough to hold with your hands. You make it in two stages. First, you mix the crust ingredients and bake them. Once you have your crust, you can top it and return it to the oven to melt the cheese.
This coconut flour pizza crust is so good! The seasonings mask the inherent sweetness of the coconut, so the result is a pleasantly savory crust that goes wonderfully with the toppings. You can top this pizza simply, with sauce and cheese, or add your favorite toppings, including pepperoni, olives, and mushrooms.
Ingredients
You'll only need a few ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Olive oil spray: I use it to grease the parchment-lined pizza pans.
- Eggs: I use large eggs in most of my recipes, including this one.
- Water: To thin out the mixture.
- Spices: Garlic powder, onion powder, and dried oregano.
- Coconut flour: Since it's so extremely absorbent, it's best to measure it by weight and not by volume. Each gram counts!
- Grated parmesan cheese: Make sure you use finely grated cheese and not coarsely shredded.
- Toppings: Pizza sauce (try to use a sugar-free sauce such as Rao's) and shredded mozzarella.
Variations
The best way to vary this recipe is by using different toppings. I typically use pepperoni, but in the photo below, you can see that I made a rectangular pizza and topped it with olives and anchovies. Other delicious options include sliced peppers, sauteed mushrooms, and sauteed onions.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Mix the crust ingredients. 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, Divide the mixture between two parchment-lined pizza pans. Use a spatula to spread it out evenly into an 8-inch circle.
Bake the crusts until set and the edges are beginning to brown, about 15 minutes in a 400°F oven.
Remove the pizzas from the oven. Top them with pizza sauce, mozzarella, and any other toppings such as pepperoni. Return the pizzas to the oven and bake them until the cheese is melted and the crust is golden brown, about 5 minutes. Slice and serve.
Expert Tips
Toppings
When it comes to toppings, you can use whatever you like. Topping ideas include pepperoni, bell pepper slices, sauteed mushrooms, red onions, and olives. The only caveat: This crust is more delicate than a traditional crust, so try not to pile too many toppings on your pizza.
There's nothing wrong with skipping toppings altogether and using just pizza sauce and cheese, as shown in the photo below.
How to Tell When the Crust is Done
When the crust is done, you should be able to gently lift it off the parchment paper with a wide spatula, as shown in the photo below. If you can't, the crust is too wet and needs more time in the oven.
Recipe FAQs
It's not, but it's close. My favorite thing about this crust is that it's so similar to a real doughy crust. It's not exactly the same, of course. But it's the closest I could find while keeping carbs in check.
Both have their place in low-carb and gluten-free baking. It's more challenging to work with coconut flour because it's extremely absorbent, which can be drying. But if you add enough eggs and liquids, that's not really an issue.
When it comes to pizza, although I have a good recipe for almond flour pizza crust, I prefer the one made with coconut flour. I find that it's closer in texture to a traditional crust.
You can if you use a low-carb crust made with cauliflower (check out this cauliflower pizza crust), almond flour, or coconut flour. There are also keto crusts made with ground beef (meatzza) or chicken (chicken crust pizza).
Serving Suggestions
I like to serve this pizza with the simplest side salad. Good options include arugula salad, tomato salad, and cucumber salad. It's also good with a side of steamed broccoli or microwave broccoli.
If you'd like to recreate a pizza takeout experience, you can serve this pizza with baked wings or buffalo wings, fresh-cut veggies, and blue cheese dressing.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them uncovered in a 350°F oven or in a nonstick skillet.
You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge and reheat them in the oven.
More Keto Pizza Recipes
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Recipe Card
Coconut Flour Pizza Crust
Video
Ingredients
- Olive oil spray - for pans
For the crust:
- 4 large eggs
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ¼ cup coconut flour - 1 ounce; please measure by weight
- 6 tablespoons parmesan cheese - grated; 1 ounce
Topping:
- ½ cup marinara sauce
- 1 cup part-skim mozzarella - shredded; 4 ounces
Instructions
- Preheat the oven to 400°F.
- Line two pizza pans with high-heat-resistant parchment paper and spray the paper with olive oil. You can also make these pizzas side by side on a single large, rimmed baking sheet lined with parchment and greased.
- 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.
- Use a rubber spatula to mix 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 crusts for 10-15 minutes, until the edges are browned and the middle is still yellow but set. You should be able to gently lift it off the parchment paper at this point with a wide spatula, as shown in the photo.
- Remove the pizzas from the oven, but keep the oven on. Spread each pizza with half the pizza sauce, sprinkle it with half the shredded mozzarella, and add any other toppings you like (I often use Applegate’s pepperoni).
- Return the pizzas to the oven and bake them until the cheese is melted and the crust is golden brown, about 5 minutes. Cut each pizza into six triangles and serve.
Notes
- Instead of dividing the dough into two pizzas, you can bake one large rectangular pizza on a greased, parchment-lined, rimmed baking sheet.
- When it comes to toppings, you can use whatever you like. The only caveat: This crust is more delicate than a traditional crust, so try not to pile too many toppings on your pizza.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them uncovered in a 350°F oven or in a nonstick skillet.
- You can also freeze the completely cooled leftovers in freezer bags for up to three months, separating layers with wax paper. Defrost overnight in the fridge and reheat in the oven.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sue Kellawsy says
Fab
Antonique Coetzer says
Fantastic recipe! Best banting crust out there!!
Vered DeLeeuw says
Yay! Glad you liked it, Antonique!