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    Home » Keto Pizza Recipes » Coconut Flour Pizza Crust

    Coconut Flour Pizza Crust

    Last updated: Apr 19, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This coconut flour pizza crust is the best gluten-free and keto crust I’ve ever tried. It’s soft and tasty, 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.

    Pizza made with a coconut flour crust served on a plate.

    This is the best gluten-free and keto 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! The seasonings mask the inherent sweetness of the coconut. So the result is a pleasantly savory crust that goes wonderfully with the toppings.

    I've been wondering about using coconut flour to make pizza crust for a while now. But I assumed it wouldn't work since coconut flour is quite sweet. I finally decided to give it a try, and I am so glad that I did!

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few ingredients to make this tasty low-carb pizza crust. 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 pizza pans.

    Eggs: I use large eggs in most of my recipes, this one included.

    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: Marinara sauce (try to use a sugar-free sauce such as Rao's) and shredded mozzarella.

    Instructions

    Making this coconut flour pizza crust is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Prepare your pans. Line two pizza pans with parchment paper circles and spray them with olive oil. You can also make these pizzas side by side on a single, large baking sheet. Or just make one large rectangular pizza!

    Mix the crust ingredients. In a large bowl, mix the crust ingredients in the order listed. Allow the mixture to rest and thicken for a couple of minutes. This will allow the coconut flour to soak up the liquid.

    Shape the crusts. Using a rubber spatula, transfer half of the mixture into each of the prepared pans. Use a spatula to spread it out evenly into an 8-inch circle.

    Bake. Bake the crusts until set and the edges are beginning to brown, about 15 minutes in a 400°F oven.

    Top the pizzas. Remove the pizzas from the oven. Spread each pizza with half the pizza sauce, sprinkle with half the shredded mozzarella, and add any other toppings you like. Return the pizzas to the oven and bake them until the cheese is melted and the crust is golden brown, about 5 minutes.

    A photo collage showing the steps for making a coconut flour pizza crust.

    Expert tip

    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.

    Topping ideas include pepperoni, bell pepper slices, sauteed mushrooms, red onions, and olives.

    Frequently asked questions

    Is coconut flour crust the same as a regular crust?

    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 truly the closest I was able to find while keeping carbs in check.

    What is better to bake with, almond flour or coconut flour?

    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 actually prefer the one made with coconut flour. I find that it's closer in texture to a traditional crust.

    Is pizza OK on keto?

    It can be OK if you use a low-carb crust made with cauliflower, almond flour, or coconut flour. There are also keto crusts made with ground beef or with shredded cooked chicken.

    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 also serve this pizza with baked wings or buffalo wings, fresh-cut veggies, and blue cheese dressing.

    Storing leftovers

    You can keep the leftovers, although they won't be as good as when made fresh. Keep them in the fridge, in an airtight container, for up to 4 days.

    It's best to reheat them in a low oven (250°F) or in a toaster oven on a low setting, although the microwave will also work in a pinch.

    Sliced coconut flour pizza served on a plate.

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    Recipe Card

    Coconut flour pizza crust, topped with sauce, cheese, and pepperoni.
    4.97 from 1153 votes
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    Coconut Flour Pizza Crust

    This coconut flour pizza crust is the best keto crust I’ve ever tried. It’s soft and tasty, and it's sturdy enough to hold with your hands.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Snack
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 (8-inch) pizzas
    Calories: 507kcal
    Author: Vered DeLeeuw
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    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 oz)
    • 6 tablespoons grated parmesan cheese (1 oz)

    Topping:

    • ½ cup marinara sauce (Rao's is a good sugar-free brand)
    • 1 cup shredded part-skim mozzarella (4 oz)

    Instructions

    • Preheat your oven to 400 degrees 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.
    • 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.
    • 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.

    Video

    Notes

    Rather than dividing the dough into two pizzas, you can bake one large rectangular pizza on a 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.

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    Nutrition per Serving

    Serving: 1pizza | Calories: 507kcal | Carbohydrates: 16g | Protein: 36g | Fat: 33g | Saturated Fat: 14g | Sodium: 867mg | Fiber: 6g | Sugar: 6g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Shannon

      July 04, 2023 at 6:10 pm

      Do you think it would work to use just egg whites?

      Reply
      • Vered DeLeeuw

        July 04, 2023 at 9:05 pm

        It might work - use eight egg whites instead of four whole eggs - but it won't be as good, in my opinion.

        Reply
    2. Kim

      July 03, 2023 at 2:43 pm

      Can I omit the cheese or use plant-based cheese?

      Reply
      • Vered DeLeeuw

        July 03, 2023 at 5:54 pm

        Unfortunately, you can't. The parmesan is an integral part of the crust and can't be substituted.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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