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.
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!
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.
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.
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
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.
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.
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.
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.
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Coconut Flour Pizza Crust
- 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)
- ½ cup marinara sauce (Rao's is a good sugar-free brand)
- 1 cup shredded part-skim mozzarella (4 oz)
- 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 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 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.