Coconut Flour Pizza Crust


With this easy coconut flour pizza crust, you can have delicious pizza with a fraction of the carbs!

Image shows a pepperoni pizza in a cast iron skillet with one slice being removed. Text reads "Coconut Flour Pizza Crust Recipe"

We love pizza. I mean, who doesn’t? I was really sad when I first started making gluten-free food that I couldn’t seem to make a satisfactory pizza crust.

We tried a lot of recipes before we found one we loved – but love it, we did – it’s our favorite pizza crust recipe ever! In fact, it’s so good that I take it to church potlucks and get compliments on it from people who aren’t even gluten-free. So honestly, I never thought that after finding a recipe that delicious, I’d ever try another one, but…

Back then, it never occurred to me that we might want to limit our intake of grains, either.

Photo shows a rectangle sausage pizza on parchment paper sliced into large triangles

So here we are, making grain-free pizza crust – coconut flour pizza crust.

To be honest, I love it! It’s not that it’s better tasting than our favorite gluten-free pizza crust recipe, but I do feel about fifty-seven times better about eating it!

This coconut flour pizza crust recipe makes a beautiful crust that is slightly dense but soft and pliable, and most importantly, it holds together – the way pizza crust should. I mean, you should be able to pick up a slice to eat with your hands, right? (if you’re over three years old, at least).

Image shows a hand holding a slice of pepperoni pizza over a white and blue plate. In the background is the rest of the cauliflower crust pizza

Can you believe you get all that, and this whole crust recipe only has 16 grams of carbs? Another reason to love pizza! That makes it safe to eat even on low-carb days for those of us who cycle carbs to fit our activity levels.

There really is no end to what you can do with coconut flour recipes

A note for the serious low carber

Coconut Flour Pizza Crust Recipe + Video Tutorial


Coconut Flour Pizza Crust Recipe

Whatever your reason for avoiding wheat flour, this coconut flour pizza crust is such a delicious substitute!

  • Author: Elise
  • Prep Time: 10-15 minutes
  • Cook Time: 10-15 minutes, then 8-10 minutes
  • Total Time: 28-40 minutes
  • Yield: 4 servings 1x


  • 4 eggs
  • 2 Tablespoon water
  • 1/4 cup coconut flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/3 cup parmesan cheese


  1. Preheat oven to 400º
  2. Beat eggs and water together
  3. Combine dry ingredients and stir into egg mixture
  4. Liberally oil a 12” pizza pan, or 9×13 baking dish with oil
  5. Scrape pizza batter onto pan and spread evenly
  6. Bake for 10-15 minutes until the edges just begin to brown
  7. Remove from oven and add your pizza toppings
  8. Place back in oven for another 8-10  minutes until cheese is bubbly and slightly toasted on top
  9. Remove from oven and let cool five minutes before cutting.
  10. Enjoy!


  • Serving Size: 1/6
  • Calories: 86
  • Sodium: 128 mg
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 3 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 127 mg

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Image shows a photo of cupcakes with white frosting and text that reads "coconut flour cupcakes grain & dairy free"

Coconut Flour Cupcakes

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  1. Hi, is there any way to make this ahead of time and freeze? I would like to make a few and save for after school time.

    1. I haven’t tried it with this recipe, but for other pizza crusts, I like to make them small enough to fit into a gallon-sized zip-top bag.

      you can pre-bake the crust, add the toppings and freeze before the second bake, or just freeze the plain crust.

  2. This sounds super yummy! I can’t wait to try it! Have you tried using parchment paper instead of oiling the pan? I’m a big fan of quick cleanup! So wondering if that would work?

  3. I loved this recipe♡ Made an extra 9 ×13 pan to use in place of bread for Toast & Grilled Cheese…Really Tasty*:)

  4. This was excellent! I might try adding some salt next time, but the texture and taste of this crust was truly delish. Thank you!

  5. I made this and it wasn’t too bad. It does what it is supposed to. Holds together well and doesn’t fall apart. For a grain free alternative, this is probably the easiest and best one I have found so far. I did add a generous amount of Italian herbs to the dough mix and used baking paper covered very liberally in coconut oil for the baking of the crust and baked for maybe a little longer.. but it’s a good easy base. Nice job!

  6. Would this recipe work without the cheese do you think? I’m dairy and gluten free and would love to try this but curious if it turns out as nice without the parm.

  7. I really like this recipe, but it always sticks to the pan. I’ve used a stone bar pan well greased with coconut oil or olive oil. I just bought a rock crock grill stone that has a somewhat non stick finish that I again oiled well, but no luck. Any ideas on what I might be doing wrong?

    1. Hi Maria, I haven’t used this recipe on a stone, and I suspect that your stone is absorbing the oil you’re using to grease the pan.

      Have you tried a non-porous baking sheet such as stainless steel?

    1. Thanks so much for making your recipes available. I’d also like to know the nutrition count:carbs, fiber, fat, protein, cal. I could plug the recipe into the online site, MyFitnessfinder but, if someone has already calculated the numbers, it would save me a lot of time.

  8. I tried this last night and followed the recipe to a tee. It wasn’t really pizza crust like. It seemed like a baked omelette. I’m not sure if I did something wrong or not. It held the toppings as a crust should, but the texture was a bit grainy and like cooked egg.

  9. Loved this pizza crust! Thank you! I’m on the Candida diet, which is tough. This recipe make me so happy! Was delicious. Way better than the cauliflower pizza crust! Simple and awesome! Thank you so much! Looking forward to you other recipes!

  10. Just made this crust for lunch. It was amazing. Not as crust as I would’ve liked it, but held up with the toppings well enough that I didn’t need a plate. The “dough” was pretty runny still after I mixed everything and so I hoped for the best. Kind of had the consistency of muffin batter. Anyways, I lned a baking sheet with parchment paper and spread as thinly as could be allowed. Cooked as the recipe instructed. Ended up with a great finished product. Will definitely be making again and often.

  11. Thank you so much for this recipe. I’ve recently been diagnosed with a number of medical conditions which is drastically reduced if I can eat. I thought I’d never be able to taste pizza again. I made this and it was beautiful period I did add one more tablespoon of water in because it seemed kind of dry and hard to spread the crust. I also add it in some oregano and a tiny bit of salt. I used to parchment paper and the crust turned out fine. Based on another pizza crust recipe I abused I actually let the crust cool for about 10 minutes before putting the toppings on and putting it back in the oven. That seemed to crisp it up a little bit. Thanks again for the recipe I will definitely be making this again and again and again!

    I would like to know if anyone has tried making this ahead of time and freezing it. Someone mentioned it in the thread but nobody had definitely responded and said that they had tried it.

    1. Hi
      I have been making a very similar crust that I invented myself. I make little round 3-4 “ single serving pizzas. I make hebfough, roll into a 3-4” log and freeze it.,2hen I’m ready to use, I thaw out in the fridge overnight and when it’s soft enough to cut, I slice it into 1/4 inch thick rounds and then bake. They come out great. I bake them for about 8-10 minutes at 350. I let them cool fr an hour, then add toppings and put back in oven and bake for about 6-10 minutes to let the cheese melt. I then freeze the pizzas individually and when I want to eat one, I put it in the microwave for about 1 minute. Comes out great!

  12. I made this last night – delicious! I’m going to try making this again topped with just garlic, rosemary and salt as I think it will make a wonderful pizza bianco!! Thank you for sharing this lovely recipe.

  13. I made this today and I have to be honest. I didn’t really care for it. I find coconut flour to be very gritty so, to me, the crust was very dry and gritty. So, I’m still on the lookout for a good low carb pizza crust.

    1. Hi i made this but use blender to make it smoother and the base was very smooth not gritty. If you allow the batter to rest for 5mins it makes the coconut flour absorbs more liquid. Love this recipe and recommend it to anybody who is gluten free.

  14. This is great pizza recipe. I did have to cook it longer with the tomato sauce and cheese on it and then broiled it at the end. Will definitely bake this again. Ps. It’s very fulling!

  15. Hello. I’ve been making my pizza dough using plain greek yogurt and self rising flour. People love it. Prefer mozzarella. I was looking for a higher protein crust and this seems to be the best answer. This, greek yogurt, cheese, and meat toppings should be plenty of protein.

  16. Hi Elise! Excellent recipe! Just whipped up a batch this afternoon, very delicious and easy to make. Thank you so much for posting this recipe!

  17. Just made this because I’m doing Keto. The “dough” is not the consistency of typical dough it’s more like polenta. I used a SIL Pat on my cookie sheet and poured the mixture on that. This is a great alternative to regular pizza dough.

  18. I absolutely loved this.. It was so quick and easy and I made a delicious pizza.. Thank You!

    1. I don’t know! I actually had several friends look, and they all said the recipes are showing for them, so I’m at a loss for what to do. I’m so sorry about this! I’m trying to figure it out though!

    1. The cheese is mostly for flavor, but you may want to add a bit more coconut flour to reach a good consistency in your batter.

  19. Do you think I could skip the Parmesan cheese and use nutritional yeast for cheesy flavor instead ????

  20. This is the best pizza crust ever! Very easy to make and I didn’t miss all the flour, thank you for sharing. 🙂

  21. I’m just starting to use coconut flour. Do you recommend sifting coconut flour before measuring and leveling? Are you using fresh Parmesan cheese or the already processed green can? Thanks

    1. Hi Ashely, I don’t find that sifting coconut flour makes a difference. You have to beat the lumps out of it anyway. As for parmesan, I used dried.

  22. anyone else having a hard time i followed the instructions and somehow got egg goop it said 1/4 cup of coconut flour and it doesn’t seem like its enough.

  23. I will admit, I was a bit skeptical, when I first started spreading the batter into the pizza pan, thinking this is never going to work. To my surprise, it worked really well. Being diabetic, and a pizza lover, I needed to find something that didn’t spike my blood sugars. This crust did the job. Thank you for sharing it.

  24. Hi Elise,
    Just wondered what makes a portion?
    I’m on a keto diet and I need to watch my carbs, so I’m thinking if I have half a pizza does it mean I’m having 8 carbs? Also you are listing fiber in the nutrition, is 16g net carb or simply carb count? I’m trying to leave a few carbs available for the toppings. I hope I didn’t make it sound too complicated, thanks x

      1. Elise, I have the same question which you didn’t exactly answer. you listed the carbs as 3 grams and the fiber 2 grams for 1/6 of the pizza. This typically how everything is listed on a food table. To get the net carbs, you substract the fiber grams from the carb grams, thus leaving this at only 1 gram of carb per slice which would be fantastic. The other writer didn’t know if your carb count was listed after you subtracted the fiber grams from it. Net carbs is total carbs listed minus total fiber listed and no matter what diet you are on, you only have to count net carbs. Thanks your help.

        1. Hi Shirley, according to the nutrition label, there are 1.7 grams dietary fiber per serving, which leaves you with 2 grams net carbs.

  25. I made this tonight for dinner!! I’m celiac and started Keto 3 weeks ago and missed my gluten free pizza. This is amazing pizza crust!!! It’s so easy to make and super delicious! Thank you so much for making this and sharing it! I used to make gluten free pizza crust before I went Keto and the ingredient list was astronomical, this is so much easier and healthier! Thank you again!

  26. Hi! I can’t wait to try this at I’m also on the Candida diet. I have an intolerance to egg whites, will just the egg yolks do the trick?

  27. This recipe was so simplistic and delicious. I added a mixed Italian seasoning along with the other spices for extra flavor. I topped my pizza with Rao’s Homemade Pizza Sauce, mozzarella cheese and some chorizo sausage for a delicious keto-friendly experience.

  28. I made it once following the recipe. It’s very good but I am not a fan of the taste of the coconut flour. So… I made it again. Left out the cheese (since it’s only for foavour and not enough to over power the coconut flour) but instead, I put in a bit of smoked paprika, cumin, salt, black pepper and one clove of garlic. For the topping, I just used Mexican mix. Turned out Delicious!

  29. My son and I loved these so much, thank you! It’s 1000% better than the grain-free pizza I ordered recently from a local pizza restaurant! The parmesan is everything.

  30. Bless you for taking the time to post this easy and delicious recipe. Like someone else commented, I was skeptical about it turning out ok because the batter didn’t seem firm enough, but it turned out perfectly. Thank you, thank you, thank you.

    1. So glad you liked it! A lot of wheat-alternative recipes have a completely different texture before they’re cooked. It seems weird at first, but you get used to it.

  31. I’m trying the pizza crust. When all ingredients are combined I still have a wet eggy liquid, not a dough. Is this correct?

      1. Elise – Please add your comment, “It should be somewhere between cake batter and cookie dough” to your recipe. That way viewers will know the consistency of the dough since it is more runny (or wet) than regular dough. Thank you.

  32. Thank you for this wonderful pizza recipe. I’ve been looking and looking for something that was gf and I think this is the one. Pizza is the one thing I’ve really missed since I had to go gluten free…

  33. Unfortunately, this wasn’t my favorite recipe. It did hold up nicely, and was easy to make. However, if I were to rate it based on taste I would give it a 3/5. I prefer the cauliflower crust.

      1. In my experience, flax eggs don’t contribute the structure real eggs do and don’t hold the crust together as well.

  34. Hi! Thanks so much for the recipe. I can’t wait to try it! I am wondering though (I have some coconut flour I want to use up before it starts to go rancid) if this dough is freezable? I’m new to the nut flour cooking scene so don’t have a lot of experience. Thanks so much 🙂

  35. Don’t how it will work, but the dough includes the cheese as I read this. But then we broil until cheese is bubbly and browned? Makes it part of the topping, not the dough?

    1. You put the Parmesan in the crust mixture and then once you are doing toppings you would probably want to use mozzarella like traditional pizza. I think it is referring to the cheese topping not the cheese in the crust.

  36. You didn’t specify on the recipe if you are talking parmasan from the container, or the shredded cheese…

  37. I just made it and it turned out beautifully , I baked it on Parchment paper over the pizza pan , then took it out and loaded it as a barbecue chicken pizza.
    I will definitely make this again , thank you .

        1. A crock pot white chicken chili? That sounds great, I’ll be looking forward to that recipe! The chicken hoisin rice bowls also sound amazing. I love getting recipe ideas from you.

  38. This was the best, and easiest, low-carb pizza crust I’ve ever tried. My adult son turned his nose up at first, then tried it and was totally impressed. Thank you!!! I need pizza in my life still and this has saved me from mega-doses of empty carbs!! I like to save them for…….wine!! 🙂

  39. The first bite was good, but the second bite was so try I literally almost needed my fiancé to do the Heimlich. Put a lot a lot of sauce ppl

  40. I wasn’t looking to make pizza. I had coconut flour and a bunch of scallions. I separated the eggs. I added a little salt and added about 3/4 cup thinly silced green onions. I folded in the whipped the egg whites and was pleased with my creation. It was the first thing I made with coconut flour. I’ll try your other recipes too.

  41. I just made this and it is wonderful! I added just a bit of Italian seasoning into the batter. Will be making this again for sure. Thanks for the recipe.

  42. I like the recipe but I tried cooking it on the oiled pan but it stuck. I tried cooking it on parchment paper and it turned out wonderfully

  43. I have been making this recipe for my pizza dough for about 10 years now. I love the ease and the taste of this pizza dough! It is a terrific recipe. Sometimes I add basil or Italian seasonings to the batter. This cooks up to a sturdy but not bulky crust. It is absolutely perfect!!

  44. Thanks for a wonderful low carb pizza crust recipe. I just made this for the first time, and even hubby said it was good. He usually doesn’t like anything made with coconut flour. I added 1/2 tsp of baking powder and some dried oregano into the batter, as well as the onion and garlic powder. I made my own pizza sauce by using organic no salt added tomato sauce and adding dried basil and oregano. I will be making this again.

  45. This is by far the best low-carb option I have ever tried! I used this in place of flatbread for an appetizer, and only added salt to season it. Baking it on parchment is a must for this purpose.

  46. This looks yummy! Do you think it would be possible to leave out the Parmesan, or use a vegan Parmesan? I’m dairy free as well.

    1. Yes, you can use a vegan parmesan. If not, then I’d suggest adding a about 2 teaspoons extra coconut flour.

  47. I made this pizza and it is so delicious!!! I wanted a smaller pizza so I halfed the recipe and made a 6″ pizza. The crust stayed together perfectly and I really enjoyed it!! Thank you and anyone who is debating on making it, definitely give it a try!!

  48. Definitely glad that the pizza didn’t just turn out to be a glorified cracker, but it sorta turned out to be a glorified omelette instead. I suppose it was a no-brainer since it’s 90% egg.

    It was nice an easy, and convenient… though if anyone is craving a more accurate version of a pizza, I’d look into making a cauliflower crust.

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