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Coconut Flour Pizza Crust (Gluten-Free, Keto)

ByKristen Wood Last updated

4.52 from 50 votes

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A super easy, quick, and delicious low-carb, keto, grain-free, & gluten-free coconut flour pizza crust! This fun keto pizza dough recipe will be a new favorite in no time!

a close up of a sliced keto coconut flour pizza topped with greens and feta cheese
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Yum, yum! This delicious low-carb keto coconut flour pizza crust turned out delightfully well if I must say so myself!

The texture & flavor are absolutely superb…making it great on its own or with a plethora of toppings.

This gluten-free coconut flour pizza is also high in fiber & protein, and quick to throw together!

This crust will become your delicious new favorite in no time. Enjoy!

This Gluten-Free Coconut Flour Pizza Crust is:

  • Low Carb and Keto Friendly.
  • High in protein and fiber.
  • Super easy to make.
  • Delicious with a satisfying texture.
  • Stores and re-heats well.

Tips for making Keto Coconut Flour Pizza:

  • Due to the unique nature of coconut flour, I do not recommend replacing even a fraction of it with another flour.
  • This is a flexible recipe. In a pinch you can add 3 eggs instead of 4; and you can replace the parmesan cheese with cheddar cheese or mozzarella cheese for very similar results.
  • You can omit or modify the garlic and spices to suit your tastes.
  • This will be a relatively thin batter, but don’t fret, it will turn out beautifully once baked. If you are uncomfortable spreading it, or having difficulty, simply pour the batter into cake pans and bake.
  • This recipe can be a great flatbread all on its own without toppings.
  • Store in an airtight container in the refrigerator for up to 5 days. Reheat in a 375 F oven until warmed throughout.

More Gluten-Free Pizza Recipes you might enjoy:

Gluten-Free Brown Rice Pizza Crust

Quinoa Flatbread Pizza Crust

The Best Gluten-Free Pizza Crust Recipe

Red Lentil Flatbread

a close up of a sliced keto coconut flour pizza topped with greens and feta cheese

Coconut Flour Pizza Crust (Gluten-Free, Keto)

Author: Kristen Wood
81kcal
4.5 from 50 votes
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Prep 5 minutes
Cook 22 minutes
Total 27 minutes
A super easy, quick, and delicious low-carb, keto, grain-free, & gluten-free coconut flour pizza crust! This fun keto pizza dough recipe will be a new favorite in no time!
Servings 1 pizza
Course Appetizers, Entrées
Cuisine Italian, Keto
Diet Gluten Free, Vegetarian
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Ingredients

  • 4 eggs beaten
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup shredded parmesan cheese
  • 1 garlic clove minced
  • 1 tsp dried basil or rosemary
  • 1/4 cup milk I use almond

Method

  1. Preheat oven to 400°F.
  2. Mix all of the above ingredients, let sit for 5 minutes.
  3. Using a spatula, spread & shape batter onto a greased parchment paper lined cookie sheet (approx. 1/2″ thick).
  4. Bake for 12 minutes.
  5. Remove. Apply desired toppings.
  6. *Return to oven & bake for 10 minutes, followed by a few minutes under broiler until bubbly.
  7. Let stand a few minutes before cutting & serving.
  8. Enjoy!
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Notes

Toppings as shown in images: Follow Your Heart’s Pesto Vegenaise, chopped steamed kale,goat’s milk feta & coarsely ground black pepper.
Please see the ‘Tips’ section above in post for valuable information.
Looking for more pizza ideas? See our post for 8 Gluten-Free Pizza Crust Recipes You Must Try!
Also see: Air Fryer Pizza Rolls.

Nutrition

Serving1sliceCalories81kcalCarbohydrates3gProtein6gFat5gSaturated Fat2gPolyunsaturated Fat2gCholesterol97mgSodium303mgFiber1gSugar1g

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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10 Comments

  1. So I followed your instructions to the t in regards to the ingredients but I’ve noticed the mix is not solid doe, as of it’s too much moisture like pancake batter. Is this correct?

    Reply

    1. Hi, David! That is correct. It is a much looser batter than one would get with conventional flour, but once baked, it firms up nicely. I hope this helps!

      Reply

  3. Hi! Can I substitute plain Greek yogurt for the milk? If so, how much yogurt should I use?

    Reply

    1. Hi, Ruth – I haven’t tested it, so I can’t say for sure, but I *do* think it will work in the same ratio. I do know that will water will work in a pinch, too! I hope this helps. 🙂

      Reply

  4. How big is it supposed to be. Having bit trouble. Mine much smaller than what yours looks.

    Reply

    1. You should be able to make approximately a 10″ round pizza or so. If you have trouble spreading it, you can wet your hands or the spatula before spreading it out. Did you make any substitutions? If not and you’re still having trouble spreading, I can only guess it has to do with a variance in the brand of coconut flour used. I hope this helps!

      Reply