Coconut Flour Pizza Crust

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!

OMG OMG OMG! You have to make this pizza crust! It is now my favorite gluten-free and keto pizza crust. It’s very easy to make, and it’s unbelievably good. 🍕

My favorite thing about coconut flour pizza 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.

The saga of looking for the best keto 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 just a bit too flimsy.

So I tried a few other crusts. Almond flour pizza crust was good but a bit too crunchy, and definitely too calorie-dense.

Shirataki pizza crust is pretty good, but I’m no longer a fan of shirataki noodles, as I’ve learned they can cause serious gut distress in some people.

But doesn’t coconut flour crust taste sweet?

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. I finally decided to give it a try. And I am so glad that I did!

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. And while it’s a bit more calorie-dense than cauliflower pizza crust, the better texture is worth it.

A nice variation on this basic recipe that I like to make for brunch is this very tasty keto breakfast pizza.

The ingredients you’ll need

Here’s an overview of what you’ll need to make this tasty coconut flour pizza crust (the exact measurements are included in the recipe card below):

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: An excellent flour substitute. 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 and shredded mozzarella.

How to make coconut flour pizza crust

It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

Prepare your pans. Line two oven and broiler-safe 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 and broil. Remove the pizzas from the oven and switch the oven to broil. Position the top oven rack 6 inches below the heating element (not directly below). Spread each pizza with half the pizza sauce, sprinkle with half the shredded mozzarella, and add any other toppings you like. Broil each pizza until the cheese is melted and the crust is golden brown, 2-3 minutes.

Can I keep the leftovers?

Yes, 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.

Reviews of this recipe

People seem to like this recipe a lot. I love seeing people’s gorgeous photos on Pinterest – so much creativity! Here are a few of their comments:

• Sol says, “Great keto alternative! I will definitely make it again. My daughters loved it.”
• Mandee adds, “So good! Very filling.”
• And Deen comments, “This was a great crust option. It will be eaten again and again in this house for sure.”

On Instagram, Rachel posted this gorgeous photo of her own creation. She says, “Don’t have almond flour? Ran out of enough mozzarella to make fathead dough? Well, you can still have a pizza made the keto way. The recipe I used is from @yumhealth. With just coconut flour, eggs, and parmesan cheese I was able to make this soft thin-crust pizza.”

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Coconut Flour Pizza Crust

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!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Snack

Cuisine: American

Keyword: gluten free, pizza

Servings: 2 (8-inch) pizzas

Calories: 507kcal

Author: Vered DeLeeuw

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
• 1/4 cup coconut flour (1 oz)
• 6 tablespoons grated parmesan cheese (1 oz)

Topping:

• 1/2 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 oven and broiler-safe 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 rimmed baking sheet. It's best to use unbleached parchment paper marked as broiler-safe.
• 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 pizzas until set and the edges are beginning to brown, 10-15 minutes. The middle 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 the heating element (not directly below).
• Spread each pizza with half the pizza sauce, sprinkle with half the shredded mozzarella, and add any other toppings you like (I often use Applegate’s pepperoni).
• Broil each pizza until the cheese is melted and the crust is golden brown, 2-3 minutes.

WATCH THE VIDEO:

NOTES

1. Rather than dividing the dough into two pizzas, you can bake one large rectangular pizza on a parchment-lined rimmed baking sheet.

2. Rather than broiling, you can simply return the pizzas to the same 400 F oven for 5 minutes to melt the cheese. The advantage is that you can then heat both of them at the same time.

NUTRITION INFO Most 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 may contain errors, so you should independently verify it. It is calculated using the SparkPeople.com recipe calculator and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes.

Nutrition Facts

Coconut Flour Pizza Crust

Amount Per Serving (1 pizza)

Calories 507 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 14g88%

Sodium 867mg38%

Carbohydrates 16g5%

Fiber 6g25%

Sugar 6g7%

Protein 36g72%

* Percent Daily Values are based on a 2000 calorie diet.

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