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
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
- 1 cup shredded part-skim mozzarella (4 oz)
INSTRUCTIONS
- Preheat 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.
- 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 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 crust is golden-brown 2-3 minutes.
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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, Reader's Digest, and Better Homes and Gardens.