Coconut Flour Pizza Crust

by Sarah Grain Free, Main Course, RecipesComments: 93

coconut flour pizza crustI’ve been using coconut flour for years, but I never tried it in a pizza crust until very recently. I held off for so long because of the natural sweetness of coconut flour – I just didn’t think it would work very well in a savory dish.

This changed a few weeks ago when I read a post on Food Renegade which featured a recipe  for mini pizzas made with coconut flour.

I was inspired!  I decided to try out that recipe that very night for dinner and even left a comment to that effect.

Problem was, when dinner rolled around, I only had a very few minutes to whip something up (can any of you relate to this?).

The coconut flour pizza crust recipe I had planned to follow called for frying up the mini pizza crusts in a pan, and I simply didn’t have the time to babysit those little critters. To compensate for my lack of time, I came up with another method and added a bunch of herbs to the batter to mask the natural sweetness of  the coconut flour.

It worked!  Best of all, this pizza is so filling compared with pizza made with wheat. I could only eat one slice and we ended up with a lot of pizza leftovers for lunch the next day!

Here’s the recipe and method of preparation I came up with that has turned out to be one of our favorite meals of late.   Many thanks to Kristin and Cara for the inspiration for this recipe.

Coconut Flour Pizza Crust

Makes approximately two 8″ thin crust pizzas

Ingredients

4 good quality eggs, preferably pastured from a local farm

1/4 cup coconut flour (sources)

1/4 cup plain yogurt

1 tsp organic onion powder (sources)

1 tsp organic oregano (sources) 

1 tsp organic basil (sources)

1/3 cup shredded parmesan cheese (sources)

2 cloves organic garlic, minced

1/4 tsp sea salt (sources)

Instructions

Whip the eggs in a large bowl with the yogurt and sea salt.   Add the coconut flour and whip until very smooth with no lumps.    This may take a few minutes to accomplish as it takes some time for the coconut fiber to absorb the liquid.    Blend in the onion powder, oregano, basil, garlic, and parmesan cheese.

Line a pizza pan with parchment paper.   Gently pour about 1/2 the batter onto the paper lined pan.   Use a spatula or other kitchen utensil to spread the batter into an 8-9″ circle that is quite thin (the thinner the better).

Bake at 400F for 10 minutes.    Remove pan from oven, add homemade pizza sauce, cheese and other toppings as desired.    Place back in the oven on broil for about 8 minutes more.

Repeat this process with the remaining half of the coconut flour batter.

Sarah, The Healthy Home Economist

Comments (93)

  • Kendra

    This recipe is amazing! Made it with organic Nonfat Greek yogurt and it turned out great! It was super filling so now I have a crust to freeze for later this week. Every other coconut flour recipe I’ve tried has been mediocre so I was pleased that this turned out to be good and is something I’ll want again. Thanks!

    April 17th, 2016 7:25 pm Reply
  • Amanda

    I followed the recipe but the crust came out very flimsy. I wasn’t able to hold it in my hand. Any suggestions?

    April 15th, 2016 6:36 pm Reply
    • Sarah

      Did you make any substitutions … the crust I make with this recipe is nice and firm and as you can see from the comments, many people have had success with it.

      April 16th, 2016 7:58 am Reply
  • Jenny

    This is the best grain free coconut flour pizza recipe. Super fast and everyone loves this. Don’t usually write reviews but I felt guilty since I make this all the time. For those who say it tastes too eggy…simply make it thinner and you won’t be able to taste the egg. Thanks for great recipe.

    April 11th, 2016 9:43 am Reply
  • Sara

    How long will the crusts last in the fridge/freezer? I was thinking about taking a day to make a whole bunch so I can just grab them out of the fridge or freezer, top them, and do a quick broil whenever I want pizza.

    April 2nd, 2016 2:16 pm Reply
    • Sarah

      If you freeze them, several months. In the fridge, a week max.

      April 2nd, 2016 2:32 pm Reply
  • Beth Dunlap

    Is 1/4 cup flour right? It’s awfully runny.

    March 22nd, 2016 6:15 pm Reply
    • Sarah

      Coconut flour dough has a very different consistency than grain based dough.

      March 22nd, 2016 6:21 pm Reply
  • Taylor

    Sarah,
    Thank you so much for sharing this wonderful recipe! I have been on the GAPS diet for 2 1/2 years now and have dearly missed pizza. I’ve tried cauliflower pizza crust which takes 45 min just to make the crust and the cauliflower gets everywhere! I’ve tried coconut flour but it’s always been too sweet. You’re recipe did the trick of getting rid of that sweetness! Last night I had pizza for the first time in 2 1/2 years that I actually enjoyed and saw as a success! Thanks!

    January 3rd, 2016 4:17 pm Reply
  • Dianna

    I loved this!! This is my go to pizza crust. It does come out bready, but I like that. You can pick this up and eat it. I’ve even used sour cream in place of the yogurt when I didnt’ have any. I also tried a mix of greek yogurt and whole milk when I didn’t have regular yogurt. Still good! I too am going to start using this as sandwich bread and see how it holds up. Thanks a lot!!

    July 22nd, 2015 6:35 pm Reply
    • Dawn Burton

      Did you tweak anything when you replaced the yogurt with sour cream???

      February 29th, 2016 6:07 pm Reply
  • Lauren

    Eh…disappointed by this. Especially after reading all the positive responses. Too “eggy” for a pizza crust.

    June 24th, 2015 10:59 pm Reply
    • Lilianne

      I was afraid it would be too eggy so I put 1/2 a cup of coconut flour and it was delicious

      November 12th, 2015 12:57 am Reply
  • Sam

    Does this pizza taste like real pizza?

    May 17th, 2015 9:48 pm Reply
  • May

    I tried this pizza tonight and I loved it! I just added 1/4 tsp xanthan gum and the pizza hold really well! I made a normal version and an egg white version (200g of egg whites instead of 4 eggs) and it was really good as well! I even think it was more crispy!

    January 28th, 2015 10:59 pm Reply
    • sheila

      I absolutely loved this recipe and it will be my go to pizza crust recipe. Thank you so much.
      I did add 1/4 teas to the xantham gum other wise I made it according to instructions. My pizza was
      not soggy but perfect.

      Sincerely
      sheila

      August 12th, 2015 12:29 am Reply
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  • Erika

    So I’ve been looking for a decent low carb crust recipe and looks like I found a keeper! I actually made one whole large pizza. I used a Lodge Cast Iron Pizza Pan (no parchment) and cooked initially (pre-toppings) for 15 minutes. The husband loved it. He is not supposed to have any refined flour or sugar and really missed pizza. We tried a few other versions (i.e. cream cheese, cauliflower), he found the cream cheese too greasy and did not like the flavor of the cauliflower. This one was a hit. It ended up being super thin, but held together perfectly. I’m about to make this again, but this time I think I’m going to have the pizza pan preheated with the oven and then pour the batter in. I’m trying to see exactly how crispy I can get the crust. Regardless A+ recipe.

    August 8th, 2014 8:47 pm Reply
  • Sue B.

    I live at 9400 feet elevation, and I just cooked the crust for 20 minutes. It was delicious!!! I will definitely make this again!

    July 19th, 2014 12:08 am Reply
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  • jackie

    Loved this as a pizza crust! I now also use it as my sandwich flat bread. Do exactly the same recipe but spread over my cookie sheet with parchment. Makes 8-10 pieces of flat bread! thanks for great recipe.

    June 21st, 2014 3:19 pm Reply
  • Homesteady

    I just need to post a thank you for this fantastic recipe. I have made this so many times and it is the best! For your dairy-free followers I sub yogurt for coconut milk and it turns out beautifully. I do a double batch and freeze a few for a ready to go meal. Thank you so much!!

    May 28th, 2014 12:57 am Reply
  • J’Marinde Shephard

    Cannot seem to get your “subscribe” to work. Please subscribe me. Thank you.

    April 18th, 2014 12:47 am Reply
  • Cherine

    I am very new to cooking like this, but I must say that this turned out amazing for us!!! I followed your instructions to the letter with slightly different seasoning and we loved it!!
    I shared a link to it on my fb homeschool page and personal because I know so many who would just love this!!! Thank you so much for sharing it!
    https://www.facebook.com/pages/Making-Montessori-Ours/193495644049632?ref=hl

    February 24th, 2014 7:34 pm Reply
  • Jennifer Kessler via Facebook

    what can i do to reduce the metalic taste i get when using coconut flour ?

    February 18th, 2014 12:38 am Reply
  • Miriana Sickle via Facebook

    I tried to make it but no success.. I am sure it’s the high altitude 8500 feet. Any suggestions how to adjust the recipe ?

    February 17th, 2014 6:12 pm Reply
  • Teresa C. Orso via Facebook

    Logan Orso Delgado

    February 16th, 2014 6:20 pm Reply
  • Rana Rana via Facebook

    Btw the pizza sauce was one of the best I’ve made – mine always tend to taste too home made – I prefer for it to taste like its from a pizzeria- and this sauce did the jobÙ‹

    February 16th, 2014 3:32 pm Reply
  • Rana Rana via Facebook

    Hi I tried this last night and my pizza base was soggy – I did make it as one whole pizza as opposed to two minis- should I have doubled the baking time to just 20 mins or more?

    February 16th, 2014 3:27 pm Reply
  • Brandy Raymond via Facebook

    Sue

    February 16th, 2014 8:33 am Reply
  • Dannah Rossignol via Facebook

    Do you have a pintrest account? I can never find these again on Facebook.

    February 15th, 2014 10:39 pm Reply
  • Barbara McDaniel via Facebook

    Where is the recipe for the pizza crust?

    February 15th, 2014 10:35 pm Reply
  • Carlos Gonzalez via Facebook

    Delis

    February 15th, 2014 9:55 pm Reply
  • Shannon Engstrom Asbill via Facebook

    Is this a pick-up-and-eat or eat it with a fork kind of dough? That has been my one disappointment with gf pizzas. The crusts are too wimpy to hold unless I wait until the pizza is cold.

    February 15th, 2014 5:06 pm Reply
    • J’Marinde Shephard

      Hello Shannon;
      One thing I try when I am fed up with wimpy pizza crusts. You will need two LARGE same size pizza pans. Make up a pancake batter – – I use 1.5 C. gluten free flour mix+ 1 T. baking powder or a pkt of yeast (as to taste preference), 2 eggs, 1/4 C. oil, 3/4 C. almond or coconut milk, stir all well, If desired add some Italian seasoning – -maybe 1 tsp.,+ some garlic and onion (1/2tsp) Spread on one oiled sheet and bake ten minutes. (350 degrees) Take out and put second sheet on top, CAREFULLY flip – – USE POTHOLDERS, this is HOT! and put back in the oven on the second sheet. Bake another ten minutes Take out, put on sauce, topping and cheese. bake another ten minutes or until cheese melts – – bring oven to 400 degrees for this. . Remove from oven and let set for about five minutes. Cut and serve.

      Another option is to just bake the one pan and then add the toppings and bake again, although it may not be as substantial.

      Hope this is helpful.

      April 18th, 2014 1:01 am Reply
  • Helen Rosner McDonald via Facebook

    have you tried doing the dough with a blender?

    February 15th, 2014 4:49 pm Reply
  • Megan Mulroy Harpine via Facebook

    Does fermenting non-nut flour look like whole wheat or white flour actually reduce the carbs?

    February 15th, 2014 4:48 pm Reply
  • Jessica Kelso via Facebook

    Amber Joy!

    February 15th, 2014 2:41 pm Reply
  • Tiffany Marie via Facebook

    Lacie Parker

    February 15th, 2014 2:24 pm Reply
  • Heather Groblebe via Facebook

    Jamie Mcgovern thought you might enjoy this

    February 15th, 2014 12:27 pm Reply
  • Tracy

    This recipe came out great. I made them last night topped with bacon and chicken sausage! Just wondering if you had the nutritional information? Thank!

    December 18th, 2013 8:50 am Reply
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  • Maggie

    Can I make this recipe without the parmesan cheese. I need to do no salt. Thanks…

    August 18th, 2013 10:48 am Reply
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  • Candice

    Made this tonight and it was so amazing! Thank you for sharing this great recipe.

    March 18th, 2013 7:23 pm Reply
  • Trinity

    This was my 3rd try at a coconut pizza crust and this recipe wins hands down! Delicious! I’m thinking I might just bake the base and cut it up for crackers :)

    February 2nd, 2013 3:14 am Reply
  • Beth

    Would this turn out well without the parmesan cheese? Also, could I substitute oil in place of the yogurt? If so, do you know how much olive oil I could use?

    November 17th, 2012 7:02 pm Reply
  • sandra

    awesome recipe it was great and kids loved it as well!

    September 21st, 2012 7:22 pm Reply
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  • Dawna

    Thanks for this recipe!! Very good!

    August 12th, 2012 5:03 pm Reply
  • Vanessa

    I’m making this tonight! Do you mind if I link back to your page from my blog to mention this pizza crust? Thanks so much for the great recipe!

    Vanessa

    August 2nd, 2012 10:24 pm Reply
  • Sabrina

    Our family also has dairy issues as one of your previous comments mentioned. What are your thoughts on replacing the yoghurt with cultured almond which has the same consistency as yoghurt? So looking forward to trying this recipe out! Thanks.

    July 5th, 2012 5:07 pm Reply
  • Jackie B

    Is this pizza pick-up-able? I have been racking my brains searching for a pizza crust that is nut free (safe to send to school for pizza day) and doesn’t have to be eaten with a knife and fork. We’ve done the cauliflower crust, which we loved, but not really “send to school for lunch” friendly, and we’ve done the flax meal crust, which was pick-up-able, but only two out of my four kids really liked it. Really hoping this might be the one!

    May 6th, 2012 10:03 pm Reply
  • Natalie C

    Sarah, thanks so much for posting this recipe. I’ve been looking for a good coconut flour pizza crust and this hit the spot. :) Wonderful!

    May 1st, 2012 8:56 pm Reply
  • Kris

    Made this last night for dinner and we absolutely LOVED it! My husband was very pleased at how low carb it was and the flavor is unbeatable!
    Thanks so much!
    Kris

    April 23rd, 2012 6:50 am Reply
  • greenmama

    The first time I made a GAPS pizza, it was terrible, we had to throw it out. Such a waste! So I was hesitant to try again, but after reading your recipe, I thought I would give it one more chance – and I am so glad that I did! My children actually argued over who would get to have the last slice, every single crumb was gone at the end. Next time, I will have to double the recipe. Thank you so much for sharing this with us!

    April 21st, 2012 9:38 pm Reply
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  • Rose

    Do you think this can be done w/o eggs? I have a protein powder (great lakes) but I don’t know if it works for this. It doesn’t seem to work for pancakes. Is there a way I can use coconut flour without eggs? We have allergies

    February 25th, 2012 12:00 pm Reply
  • Susan

    I made this for dinner tonight. It was delicious! I sifted the coconut flour into the eggs and it blended in very easily that way. I also put the batter in a skillet with a little coconut oil so it wouldn’t stick and made a skillet sized crust on top of the stove, then broiled the top for a minute, added the toppings and broiled another 5 minutes. It made 2 pizzas. Loved it, and loved the seasonings in the crust.

    October 12th, 2011 10:53 pm Reply
  • Francie

    Do you think it would work to make this, bake it almost all the way, and then stick it in the freezer, and then when you want it, just heat it up in the oven?

    October 7th, 2011 8:43 pm Reply
  • Jen

    4 out of 4 in our household give this recipe a big thumbs up! Everyone loved it – which is almost unheard of around here. Thanks so much! The kids were very happy that this crust is strong enough to be easily picked up without breaking (even when piled high with toppings). Great flavor too. I wanted the bottom to crisp up a little more, so I set it right on the rack in the oven, which did get a little messy. I wonder how it would do directly on a pan (sans parchment) when put back in the second time (with toppings)? I love your blog. Thank you so much for all the helpful information. : )

    July 30th, 2011 7:36 pm Reply
  • Randy Murbach

    Hi Sarah,

    I like getting your recipes on your blog but the way your site is set up, it does not allow me to “print” your article or a recipe – I would have to print the entire website.

    If there is any way for your blog/website provider to enable you to set a “print” capability for your article/recipe, it would be appreciated – or at least have a folder to store all your recipes in PDF format for ease of saving or printing. Thanks and keep up the good work 😉

    July 9th, 2011 11:35 am Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Randy, you can copy and paste the recipe into a recipe document using the word processor software on your PC if you like. I’ve looked into adding a print icon to the blogs but am not sure I really want to do this as I would prefer folks to use the recipes electronically … I hate wasted paper from printing! :)

      July 30th, 2011 8:23 pm Reply
  • Kate

    My family DEVOURED this tonight, even the two super picky eaters! Thanks so much for sharing this delicious recipe!

    July 7th, 2011 8:58 pm Reply
    • Sarah, The Healthy Home Economist

      Wow Kate! SO excited for you! Doesn’t it feel great to make something healthy that everyone enjoys! Thanks for the testimonial! :)

      July 7th, 2011 10:07 pm Reply
  • Bess

    Hey Sarah,
    I was wondering if I could make the dough ahead of time.
    If so, how would I store it and for how long?
    Thanks! Can’t wait to try this recipe.

    March 28th, 2011 2:16 pm Reply
  • Sarah Smith

    Just wanted to let you know: we made this pizza crust earlier in the week, topped it with homemade sauce (based on tomato paste and very concentrated homemade chicken stock), plus nitrate-free salami, smoked turkey, mozarella, kalamata olives, sauteed mushrooms and onions, plus mild green chile. It was FABULOUS! Thanks!

    March 11th, 2011 2:14 pm Reply
  • Alethea

    Sarah,
    Can this be made without yogurt? Unfortunately I can’t do dairy(just found out) :(…but the coconut flour idea is fantastic! It sounds yummy!

    March 10th, 2011 11:02 pm Reply
  • Tim Huntley

    Hey Sarah,

    You ROCK! We made this last night (as one big crust) and it worked (and tasted) great.

    …Tim

    March 10th, 2011 8:02 pm Reply
  • Annie Joy

    Thanks for sharing this recipe. I made it tonight and it was simple and delicious!! Definitely will make it again :)

    March 8th, 2011 1:18 am Reply
  • Amanda Dittlinger

    I’ll have to try this! I have made an almond flour crust pizza (http://thefrickinchicken.blogspot.com/2010/12/almond-flour-crust-pizza.html) and this looks equally yummy. I agree, at least with the almond crust it is WAY, WAY more filling than the traditional wheat crust pizza. I sat these two little mini pizzas in front of my husband and he was thinking it was an appetizer, but they filled him up, no problem!

    March 7th, 2011 6:16 pm Reply
  • Free Coconut Recipes

    Looks delish! Let’s swap recipes! We also have a Coconut Flour Pizza Crust recipe & video! http://www.freecoconutrecipes.com/recipe_Gluten-Free_Pizza_Crust.htm

    March 7th, 2011 2:58 pm Reply
  • France Morissette

    I love this idea. It would have never occurred to me to try coconut flour for a pizza crust but it sounds like a fab idea!

    March 7th, 2011 12:00 am Reply
  • Heather

    Looks yummy. Does it get soggy the day after. I’m afraid of leftovers that no one will eat.

    March 6th, 2011 9:44 pm Reply
  • Sarah, The Healthy Home Economist

    Sure, you can leave out the parm cheese if you like. Definitely manipulate the seasonings to fit your needs.

    March 6th, 2011 8:02 pm Reply
  • Beth

    Sarah,
    Thanks for the great recipe idea! We haven’t made pizza in a long while, so hadn’t yet tried your pizza sauce recipe. Looking at it again now, I see dulse flakes. What is that and where would you buy it? What does it replace in ordinary pizza sauce? Also, for the crust recipe – I haven’t yet tried making homemade yogurt. Is there a store brand you’d recommend?
    Thank you for all you do Sarah!
    Beth

    March 6th, 2011 5:37 pm Reply
    • Sarah, The Healthy Home Economist

      Dulse flakes are tiny bits of kelp which add some nice flavor to the mix. I don’t like store yogurt much, but the best of the lot is Seven Stars Organic, Biodynamic yogurt.

      March 6th, 2011 8:03 pm Reply
  • Kari

    I’m very excited about this recipe! I was looking for a grain free pizza crust recipe, but my daughter has a severe tree nut allergy so we could never try your almond crust recipe. This one looks perfect! Thanks Sarah!

    March 6th, 2011 4:59 pm Reply
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  • Diann

    This looks awesome! I think I’ll be making it in the foreseeable future! Bookmarking.

    March 6th, 2011 4:39 pm Reply
  • Adrienne @ Whole New Mom.com

    Sarah, This looks so good! I am going to have to manipulate the recipe around our dietary restrictions, but it looks like a keeper!
    I have a flax meal pizze crust that I will have to get around to posting soon. My toughest issue is my oldest son who has life threatening dairy allergies. Ah well…even cheeseless pizza can be good…and I am going to take a run at making coconut yogurt for him.

    Thanks for the coconut flour how-tos the other day. I am definitely going to do that!

    March 6th, 2011 3:02 pm Reply
  • Juliann

    Sarah,

    Just made your homemade pizza sauce and wow is it ever good, every bit as good as the gourmet organic ones I have bought. I actually poured it over some ground up hamburger, cooked carrots, snap peas and onions, so it is more like a spaghetti sauce but wow is it delicious. Thanks so much for sharing your sauce recipe.

    March 6th, 2011 2:59 pm Reply
  • Dena

    Sounds wonderful. I’m going to make this tonight. Thanks for sharing :o)

    March 6th, 2011 12:53 pm Reply
  • Sarah Smith

    Thanks for posting this! I also saw the recipe for mini pizzas and was planning to try it out without pan-frying first. You’ve done the guess work for me! We also like your almond-based pizza crust, but have had problems digesting almonds ever since we did the GAPS intro; I’m very excited to try this as we haven’t had pizza in months!

    March 6th, 2011 12:04 pm Reply
  • Paula

    Hi Sarah,

    How does this recipe compare to the “No grain Pizza Crust” recipe that you had posted before, the one with Almond flour? I want to try one of them this week and was wondering which one is your favorite.
    Thanks,
    Paula

    March 6th, 2011 11:49 am Reply
    • Sarah, The Healthy Home Economist

      Hi Paula, the almond flour pizza crust recipe I posted awhile back is quite different from this one with the coconut flour. Don’t really have a favorite .. they are both very tasty!!

      March 6th, 2011 12:59 pm Reply
  • Mama Kelly aka Jia

    I would never have thought that coconut flour would’ve worked in a pizza. Glad to know that not only did it “work” but that it was a hit with your family.

    March 6th, 2011 9:54 am Reply

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