Coconut Flour Pizza Crust

This coconut flour pizza crust is the best keto crust I’ve ever tried. It’s soft and delicious, and it's sturdy enough to hold with your hands.

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings (8-inch) pizzas

Calories 507kcal

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.

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.