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Coconut Flour Pizza Crust
5 from 78 votes

Coconut Flour Pizza Crust

The Coconut Flour Pizza Crust is a gluten-free base featuring coconut flour, eggs, and Parmesan cheese, seasoned with garlic, onion powder, and oregano. It bakes to a light golden crust with a delicate texture that requires gentle handling. Topped with marinara sauce and mozzarella, this crust serves as a light alternative to traditional pizza dough, best with moderate toppings to prevent sogginess. It's useful for anyone looking to avoid wheat flour while still enjoying pizza flavors and textures.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 (8-inch) pizzas
Calories: 507 kcal
Course: Snacks
Cuisine: American

Ingredients

  • olive oil for pans, spray form
For the crust:
  • 4 egg large
  • 2 tablespoons water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano dried
  • ¼ cup coconut flour 1 ounce; please measure by weight
  • 6 tablespoons Parmesan Cheese grated; 1 ounce
Topping:
  • ½ cup marinara sauce
  • 1 cup mozzarella cheese shredded; 4 ounces, part-skim

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Line two pizza pans with high-heat-resistant parchment paper and spray the paper with olive oil. You can also make these pizzas side by side on a single large, rimmed baking sheet lined with parchment and greased.
  3. In a large bowl, whisk the eggs with the water, garlic powder, onion powder, and dried oregano.
  4. Measure out the coconut flour, breaking up any lumps with your hands. Stir the coconut flour into the egg mixture, mixing until smooth.
  5. Use a rubber spatula to mix in the parmesan cheese. Allow the mixture to rest and thicken for a couple of minutes. This will allow the coconut flour to soak up the liquid.
  6. Using a rubber spatula, transfer half of the mixture onto each of the prepared pans. Use a spatula to spread it out evenly into an 8-inch circle.
  7. Bake the crusts for 10-15 minutes, until the edges are browned and the middle is still yellow but set. You should be able to gently lift it off the parchment paper at this point with a wide spatula, as shown in the photo.
  8. Remove the pizzas from the oven, but keep the oven on. Spread each pizza with half the pizza sauce, sprinkle it with half the shredded mozzarella, and add any other toppings you like (I often use Applegate’s pepperoni).
  9. Return the pizzas to the oven and bake them until the cheese is melted and the crust is golden brown, about 5 minutes. Cut each pizza into six triangles and serve.

Notes

  • You can make one large rectangular pizza instead of two smaller rounds by baking the dough on a greased parchment-lined rimmed baking sheet.
  • Use moderate toppings to avoid weighing down the delicate coconut flour crust.
  • Store leftovers covered in an airtight container in the fridge for up to four days, reheating uncovered at 350°F or in a nonstick skillet.
  • Freeze fully cooled crusts or leftover pizza in freezer bags for up to three months, separating layers with wax paper; thaw overnight in the fridge before warming.

Nutrition Information

Serving 1pizza Calories 507kcal (25%) Carbohydrates 16g (5%) Protein 36g (72%) Fat 33g (51%) Saturated Fat 14g (70%) Sodium 867mg (36%) Fiber 6g (24%) Sugar 6g (12%)

Nutrition Facts

Serving: 2 (8-inch) pizzas

Amount Per Serving

Calories 507

% Daily Value*

Serving 1pizza
Calories 507kcal 25%
Carbohydrates 16g 5%
Protein 36g 72%
Fat 33g 51%
Saturated Fat 14g 70%
Sodium 867mg 36%
Fiber 6g 24%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.