With this easy Coconut flour pizza crust you can have delicious pizza with a fraction of the carbs!
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, 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.
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).
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:
- Make your own pizza sauce. Get something like McCormick’s Spaghetti Sauce seasoning blend to mix with plain tomato sauce. This will save you grams of carbs from sugar loaded canned sauce. Alternatively, Prego has a sugar-free spaghetti sauce you can get at most grocery stores.
Coconut Flour Pizza Crust Recipe
Ingredients
- 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
Instructions
- Preheat oven to 400º
- Beat eggs and water together
- Combine dry ingredients and stir into egg mixture
- Liberally oil a 12” pizza pan, or 9×13 baking dish with oil
- Scrape pizza batter onto pan and spread evenly
- Bake for 10-15 minutes until the edges just begin to brown
- Remove from oven and add your pizza toppings
- Place back in oven for another 8-10 minutes until cheese is bubbly and slightly toasted on top
- Remove from oven and let cool five minutes before cutting.
- Enjoy!
Nutrition
- 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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Jennifer Blackwell says
I’m trying the pizza crust. When all ingredients are combined I still have a wet eggy liquid, not a dough. Is this correct?
Elise says
Yes, it should be somewhere between cake batter and cookie dough.
Nettie says
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.
TEMA says
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…
Jackie says
I made the pizza crust and doubled the recipe , it was super good❤️❤️❤️
★★★★★
Elise says
So glad you liked it!
Sharon says
Hi can I use liquid egg whites?
Elise says
I haven’t tried it, but I would think so, though your resulting crust will likely be a little drier.
Jerrica says
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.
★★★
Danielle says
Would I be able to use a flax egg instead of eggs??
Elise says
In my experience, flax eggs don’t contribute the structure real eggs do and don’t hold the crust together as well.
MzGaiadid says
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 🙂
OldNick says
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?
★★★
Mandy says
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.
Tavius says
You didn’t specify on the recipe if you are talking parmasan from the container, or the shredded cheese…
Dorothy Balmer says
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 .
Dorothy
Lauri says
Would a silicone mat work so that oiling the pan would not be required?