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.
you can make extra pizza in a rectangular pan like a cookie sheet when you’re feeding a crowd!
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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Veronica L @ Sharktank says
This coconut flour pizza crust is deliciously crispy and cheesy one slice has you wanting more. It truly is a delight to have.
★★★★★
Jen A says
Crust was very dry.
★★
Rose Martine says
Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday 🙂
★★★★★
Nayla says
Is it suitable for making a flat bread??
Elise says
Yes, as long as you don’t go too thin.
Rubi Kaur says
I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.
Rubi Kaur says
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.
Dawn Weeks says
Can you mix and freeze this pizza dough?
Connie Embleton says
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!! 🙂
Carly says
Does it matter what kind of Parmesan?
Valentina says
Super !!! My kids love it !
★★★★★
Sherrie says
Thought it was very tasty, I did like it better warm, tasted a little eggy once cooled down.
★★★★★