Coconut Flour Pizza Crust

by Sarah TheHealthyHomeEconomist

I’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 Kara for the inspiration for this recipe.

Coconut Flour Pizza Crust

Makes approximately two 8″ thin crust pizzas


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)


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 (77)

  1. 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!

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  4. 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.

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

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  8. 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.

  9. 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!!

  10. Rana Rana via Facebook February 16, 2014 at 3:32 pm

    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‹

  11. Rana Rana via Facebook February 16, 2014 at 3:27 pm

    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?

  12. Shannon Engstrom Asbill via Facebook February 15, 2014 at 5:06 pm

    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.

    • 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.

  13. 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!

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  18. 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 :)

  19. 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?

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  21. 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!


  22. 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.

  23. 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!

  24. 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!

  25. 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!

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  27. 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

  28. 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.

  29. 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?

  30. 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. : )

  31. 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 ;-)

    • 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! :)

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

    • Sarah, The Healthy Home Economist July 7, 2011 at 10:07 pm

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

  33. 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.

  34. 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!

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

  36. 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!

  37. 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!

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  39. 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!

  40. 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.

  41. 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!

  42. 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.

  43. Mama Kelly aka Jia March 6, 2011 at 9:54 am

    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.


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