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Coconut Flour Pizza Crust or low carb vegan pizza crust  is an easy 4 ingredients crispy pizza base recipe made of coconut flour and psyllium husk, no cheese and 100% dairy free.

Coconut Flour Pizza Crust vegan gf

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Coconut Flour Pizza Crust Vegan + Keto

This recipe is inspired by my coconut flour flatbread recipe. I used to buy flatbread to make pizza base so I thought it will be a great idea to twist my flatbread recipe to make an healthy crispy pizza crust that all my family can enjoy.  Pizza night is a very important family time for us and it matter to me that we can all enjoy the same food on that day. It is a bit tricky to eat low carb when your husband is vegan. I love my eggs and cheese SO much !!! but after trial and adjustment I finally achieve a delicious crispy coconut flour pizza crust vegan – so no cheese, dairy free crust – but 100% low carb too ! 

Coconut Flour Pizza Crust vegan gf

An easy 4 ingredients keto pizza crust recipe

Don’t worry this is not a difficult recipe. It is actually a super easy 4 ingredients coconut flour pizza crust recipe made of :

  • Coconut flour – of course don’t swap this to any other flour or the recipe won’t work
  • Psyllium husk – I use ground psylllium husk. It is basically 100% fiber, good for your gut health and it gives an elastic bread texture to this crust without using eggs.
  • Water – I recommend lukewarm water, simply use tap hot water that is perfect
  • Salt – optional but I love salt in my pizza crust.

Coconut Flour Pizza Crust vegan gf

How to make a low carb vegan pizza crust dough ?

Knead the dough for at least one minute. At first it will be moist, soft, you will feel like you knead mashed potato. After one minute it dry out slightly and you will be able to gather the pieces of dough into a ball easily. It is very important that you set aside for 10 minutes before rolling the dough. Psyllium husk is pure fibre and coconut flour contains 40% of fibre too. Fibre are water absorbent but they need time to suck out the liquid. It is during that 10 minutes that the dough gets elastic, hold together and become easy to roll.

coconut flour pizza crust vegan gluten free

How to roll a keto pizza crust ?

I always say it, working with low carb flour is different, it is is not difficult at all it just required adjustment. You must roll your dough between parchment paper sheets or the dough stick to the rolling pin – big mess! Also, grease that bottom layer of parchment paper. Each brand are different and you don’t want the pizza crust to stick to the paper during baking.

Coconut Flour Pizza Crust rolling tips

Pre-bake your coconut flour pizza crust

This coconut flour crust needs to be pre-baked or it will get too soft and soggy. So don’t skip this simple steps that makes the best coconut flour crust on earth ! Note that this recipe makes about one 10 inches (26 cm) pizza crust.

Coconut Flour Pizza Crust vegan gf

Toppings ideas

Vegan ideas: my husband loves to add sun dried tomatoes, refried black beans or roasted chickpeas, toasted walnuts, capsicum, spinach and vegan mozzarella ‘cheese’. Low carb ideas: I love vegetarian pizza so I simply prefer tomato sauce, spinach and lots of mozzarella plus few black olives. Sometimes I sprinkle some dried oregano and rosemary on top as well plus spicy chilli oil to serve. Of course any grilled meat or white base will be delicious as well.

Coconut Flour Pizza Crust vegan gf

Enjoy the coconut flour pizza crust recipe and drop a comment if you have any questions or simply want to share your creation!


Coconut Flour Pizza Crust vegan gf

Coconut Flour Pizza Crust Vegan + Keto

Coconut Flour Pizza Crust Easy 4 ingredients crispy pizza crust, allergy friendly, 100% Low carb + vegan + Paleo + Keto. NO cheese, NO eggs! 
Prep Time: 10 mins
Cook Time: 20 mins
resting time 10 mins
Total Time: 35 mins
Author: Carine
1 crust
Leave A Review Print The Recipe



  • Preheat oven to 220C (430F).

Making the coconut flour pizza dough

  • In a large mixing bowl add the coconut flour, psyllium husk, salt, olive oil and lukewarm water.
  • Combine with a spatula or wooden spoon first then use your hand and knead the dough for 1 minute. The batter will be very moist at first and dry out as you go and that is what you want. Gather the pieces of dough and form a ball. If it is too dry simply add a bit more water, 1 tablespoon at a time until the dough hold well together.
  • Set aside in the mixing bowl, at room temperature, for 10 minutes. It will give time to the fiber in the flour and psyllium husk to absorb the extra moisture.

Rolling the dough

  • The dough ball is now firm, elastic and ready to roll. 
  • Slightly oil a sheet of parchment paper with olive oil (this will avoid the pizza base to stick to the paper while baking).
  • Place the dough ball in the center of this sheet. Place another piece of parchment paper on top of the ball, press with your hand to flatten the ball and start rolling with your rolling pin until it reach the thickness you like. The thinner the crispier the pizza will be !
  • Remember, it is crucial to roll the dough between parchment paper sheets or the dough will stick to your rolling pin. 
  • Peel off the top parchment paper sheet. Use a knife to cut out a nice pizza circle or keep the shape as you like. If you cut yours into a circle, reuse the dough from the border to roll another pizza base.

Prebake the coconut flour pizza crust

  • Your pizza base is now ready to be pre-bake (keep your pizza crust on the parchment paper to bake!). Pull the parchment paper sheet with the pizza base on it, onto a baking sheet and pre-bake the crust for 12-15 minutes. 

Garnish your pizza base

  • Remove from the oven, spread tomato sauce, baby spinach leaves and grated mozzarella and olives or feel free to use any toppings you like 
  • Return to the oven for 5-8 minutes or until your cheese is melted and grilled. You can also switch the oven to grill mode for 1-2 minutes at the end of the baking process to grill the cheese even better.
  • Serve immediately.
Freezing: you can pre bake your crust and freeze them for next time. I recommend to freeze them wraps into plastic wrap and then into foil to avoid any moisture. Don't the freeze the raw dough.
Storage: you can store the raw pizza dough in the fridge up to 24 hours wrapped into plastic wrap or in an airtight container. 
Toppings: any toppings works well with this pizza base. Feel free to use any white base or sugar free BBQ sauce if preferred. 
Serving size: the nutrition panel below is for one slice of coconut flour pizza crust without toppings. This pizza crust makes 6 slices of a 10 inches pizza crust.
Nutrition Facts
Coconut Flour Pizza Crust Vegan + Keto
Amount Per Serving (1 slice, no toppings)
Calories 86 Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Carbohydrates 10.3g3%
Fiber 6.3g26%
Sugar 3g3%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.


Coconut flour pizza crust vegan, paleo gluten free
Coconut flour pizza crust vegan, paleo gluten free
Coconut flour pizza crust vegan, paleo gluten free
Coconut Flour Pizza Crust
KETO PIZZA CRUST with Coconut Flour 5 ingredients Low carb + vegan + Paleo + Keto. NO cheese, 100% dairy free. #keto #5ingredients #easy #healthy #lowcarb #coconutflour #pizza #ketopizza #glutenfreepizza #ketovegan #ketoglutenfree

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  1. 5 stars
    I was fairly sceptical about the posts, thinking, ‘this won’t taste like pizza or be firm’. I am amazed at how good this recipe is. Very little coconut flavour and fantastic texture. THANK YOU.

  2. Hi there, this recipe looks amazing! How ever I’m extremely allergic to psyllium husks. Can I substitute that for something else? Maybe ground flaxseeds? I’m

    • I am so sorry for you! I didn’t try something else but may a egg white would work better than flaxmeal or if you try flaxmeal you may need more to bring the ingredients together. Enjoy the recipes on the blog, XOXO Carine.

  3. Hi, I’ve read through and seen the recipe of this delicious meal and cannot wait to cook it, however, is there another alternative ingredient that I could use instead of coconut flour? I really don’t like the taste of coconut at all.
    Thanks, in advance / and love the recipes!!!

    • I am sorry you don’t like coconut flour but this is a coconut flour pizza base so unfortunately you can’t use something else with same measurement. Enjoy the recipes on the blog. XOXO Carine.

  4. 5 stars
    Just made this crust and we loved it! Super easy and quick to put together. It held the sauce and toppings well. I will be making this frequently!!!

    • Thanks for trying my recipes. I am so happy that you enjoy the pizza base. Enjoy the keto recipes on the blog, XOXO Carine.

  5. I measured the ingredients with the grams weights provided–usually works the best–but the dough was too moist. Certainly more moist than the photo shows. I rolled it out to 12 inches without a problem but after the recommended cooking time, the dough wasn’t cooked through. I’m going to try using cups for measuring next time

    • If it is too moist it means you don’t have enough husk in the batter. You can always adjust by adding more 1 teaspoon at a time until the dough is easy to work and not moist at all. You may have use a thicker psyllium husk – it absorb less than thin ground husk and may explain your issue. I hope it gets better next time. Enjoy the pizza, Carine.

      • Using thicker psyllium husk will probably do the trick! I didn’t realize it came in different thicknesses. First, I’ll try making it again tonight by slowly adding more of the psyllium husk I have. Thank you for the suggestions ~~Susan

        • Hi Susan, yes they do exist in different thickness it is very tricky some are called ground/powder and it is fine as flour. Others are whole husk or simply called psyllium husk and looks like tiny pieces of fiber. I noticed a difference in my recipes based on what I am using but you should be fine if you adjust, adding more, knead the dough again and let set for 5 minutes to let the fiber absorb the extra moisture you may have. I hope you get a better pizza crust tonight. Talk to you soon XOXO Carine.

  6. 5 stars
    Your coconut flour pizza crust recipe is awesome. I had run out of arrowroot flour so was searching for another pizza base recipe and came across your web site. I was doubtful that just 4 ingredients would make a good base but to my surprise it was delicious and had the crunchy edges I love so much. Admittedly my rolling pin skills need improvement but I will definitely make this pizza base again. Thank you!

    • Oh thank you so much! I am so glad you find me here and that you had the confidence to try my simple recipe. I hope you will try more recipes around here.Talk to you soon. Carine.

  7. 5 stars
    This keto pizza base is my absolute favourite and i have tried many. It’s crispy on the edges and soft and chewy towards the centre just like a real italian pizza base but with extra flavour thanks to the coconut flour. Definitely worth trying as a gluten free pizza base even if you aren’t following a keto diet. Yum!

    • Thanks again ! You are the best at trying my recipe and reviewing them with talent. Talk to you soon. XOXO Carine

  8. Hi there,
    Made this pizza crust with much sadness as it would not bind. Added more coconut flour and still wet to the touch. Can you help as to why you think it was doing this.

    • Hi, it looks like you had some issue with the husk. If it is wet it means you did not add enough and it didn’t absorb the moisture well. Make sure you measure husk properly and add a little more if too wet. Adding coconut flour won’t work it will makes the dough very crumbly. Enjoy the low carb recipes on the blog, XOXO Carine.

  9. 5 stars
    Hey, loved this recipe, thank you so much! Quick question, what could be a good substitute for the psyllium husk?

    • Hi Monica, You need psyllium husk in this recipe it acts as a binder as there is no eggs. You can easily find husk on amazon or in health food store, here in New Zeland it is sold in any supermarket next to regular flour and it is a very cheap healthy ingredient. Enjoy the pizza crust.

  10. Tried making the dough and I followed the instructions, left it to rest for 10 mins before rolling. Upon rolling, the dough was not sticking together. I had to push the dough together with my hands as it was falling apart. Any idea why ?

    • Your dough looks too dry, as I mentioned in the recipe, adding more water helps. This can happens if you add slightly too much coconut flour. It contains a huge amount of fiber and can dry out the dough quickly. I hope you still managed to make a delicious pizza crust. Enjoy the blog recipes. XOXO Carine.

  11. 5 stars
    I just made this pizza and I’m once again pleased with the results. Dough was easy to work with, no sticking to the parchment paper thanks to your tip about oiling it a little. The taste was very neutral so a great base for toppings to one’s taste. I will probably pre-bake mine a little longer next time so it’s crisper, but I’m delighted to be able to eat pizza again with no post-carb sluggishness. It was also amazingly quick and simple, compared to other recipes I’ve seen that use eggs, cream cheese and cauliflower. Thanks so much for creating this.

    • I agree, eating pizza on a low carb diet is so satisfying! I am happy you enjoy this recipe. Thanks again for the beautiful comment. Talk to you soon on the blog, XOXO Carine.

  12. 5 stars
    This is really a great recipe. Because I’m a huge fan of quiches, I was wondering if I could use this recipe as a quiche bottom. And if so, do I also have to bake it first, before putting the filling (with tofu, onion, roasted red pepper, spinach, miso and tahini) onto the bottom?
    Btw: I’m from The Netherlands and just found your website. Love it!

  13. Carine, I had a problem with the pizza crust. The taste was great, but was soggy…there was standing water under the parchment. I did not make any substitutions and I prebaked. I double the recipe to make two pizzas so I don’t know if that was the problem.

    Any idea what I did wrong? I would like to try the recipe again.

    Thank you!

    • It might be because of your toppings, that release water or if this happens before adding them, it is because the fibre could not absorb the water properly. This happens when the husk is too thick or you did not add enough of one of the ingredients. When you double up a high fiber recipe, you double the incertitude in measurement which impact a lot the texture of high fiber recipe. Too less coconut flour or husk, even if few grams will results in too soft dough. I would recommend trying the recipe without doubling up, if problem happens again, change husk brand. I hope you get there next time, such a lovely recipe ! XOXO Carine.

        • Hum that is what I suspected, I had similar issue if I added mushrooms on some pizza base. I would recommend you avoid ingredients that release water like mushroom, or fry them first. It is a great pizza base if used with tomato sauce, meat (pepperoni, ham, chicken) and cheese. I hope it goes better next time. XOXO Carine.

  14. Hello! I am wondering how this recipe is so low on carbs. I only entered the coconut flour into cronometer and the macros show roughly 11g net carb for 3/4 cup flour!

    • Hello, The recipe is 95% made of coconut flour so yes there is about 11 g net carb from the coconut flour, divided by 6 slices makes 3.6 net carb per slice. The nutrition panel includes all ingredients, the following one is psyllium husk which has barely no carbs as it is 99% fibre. The nutrition panel is correct, showing 4g net carbs per slices, without toppings. Enjoy the pizza crust. XOXO Carine.

  15. Hi Carine!
    I am trying this recipe tomorrow, but it sparked an idea for another day… could you use this recipe to make mini pizza crusts? If so how big would you make them and how long would you bake them for? Thanks for the great recipe!

    • Of course, but maybe reduce baking time, they may cook faster, as soon as the border is brown dark it is cooked! Enjoy ! XOXO Carine.

  16. 5 stars
    This is the best keto pizza crust I’ve tried. It has a texture and feel closest to traditional flour pizza that I can find. Thanks for a great recipe!

  17. Hey there! I wanted to ask if it’s possible to pre-make the dough and put it into the freezer for a pizza at anytime? Also where did you get your psyllium husk? I couldn’t find it at whole foods…
    Thanks already!! 🌷

    • I would recommend you prebake the dough, freeze and defreeze when needed. I nver tried to freeze the dough uncooked. I do freeze the wraps when made and it defrost really well. I am sure it will mae a great pizza base as well. I buy my husk from my supermarket, here in New Zealand we can find it easily next to flours. But you can also buy it online here.

    • I did not try so I am not sure how this will work. I guess 1/4 cup of mozarella could be nice ! Let me know if you give this a go. XOXO Carine.

    • I did not try myself so I would not recommend it as both ingredients does not have the same amount of fibre and it won’t absorb the liquid the same. You may need more flaxseed meal. Enjoy the blog recipes. XOXO Carine.

    • Of course! That will be delicious and won’t change the dough texture. Enjoy the low carb pizza crust. XOXO Carine.

  18. 5 stars
    Love, love, love!! Thank you! My husband and I have been low carb for over a year now and we pretty much gave up on pizza because we couldn’t stand any of the crust alternatives. I told my husband to not get his hopes up and be prepared to eat something else for dinner, but we were both very pleasantly surprised. I’m so happy to have found your website and excited to try more of your recipes!!

    • This makes me very happy! I love pizza too and you must be so strong to give up on pizza for so long, I couldn’t! I love this love carb pizza crust more than anything and also my coconut flour flatbread recipe, which is very similar to this recipe if you miss bread and want to give it a go. Enjoy the blog recipes and welcome here! XOXO Carine.

  19. 4 stars
    I really like this recipe – however when I put on all toppings and took out the oven the base was stuck to the paper and very crumbly – unfortunately would be great if you let me know which step went wrong. Thanks

    • Hello! You may need to spray some oil on your baking paper then. My baking paper is pretty good and never have any issue with food sticking on it but I know some brands are different. The crust should be crumbly, if the dough was soft and easy to roll it means you slightly over bake the crust – too hot oven or too long. Let me know, I am happy to help out ! XOXO Carine.

    • Hello! That is not something you can replace or omit in this particular recipe I am sorry. As there is no eggs in the recipe, removing the husk wouldn’t make the dough possible to hold together or roll. I am sorry you can’t make this one. But if you are on low carb diet you can try my almond meal pizza crust here. Not husk involved! XOXO Carine.

  20. 5 stars
    OMGosh – the BEST!!! A crust we could pick up and eat, even loaded with a nacho “cheese” sauce and veggies!!! THANK YOU!!!

    • WOW! Amazing 🙂 I am so glad you enjoyed this simple pizza crust recipe ! My husband is vegan, he loves that one too that is why I thought I must share it here. Happy that others enjoy it too !!! Have a lovely time on the blog. XOXO Carine.

  21. 5 stars
    I thought this was an awesome alternative pizza base!! What a great site you have put together Clarene 🙂 (I also live in NZ on the south island …I’m a keto plant based vegan at the moment so it’s really hard to find tasty treats. I made the peanut butter keto chocolate cookies too. They are a bit crumbly but i didn’t have the exact amount of peanut butter so i added a bit of Tahini and not quite as much coconut flower. …but there is always a next time! Thank you
    Au revoir 🙂

    • I am so happy to have more NZ reader on this little blog! My husband is vegan, I love low carb recipes so my recipes are a bit of both and sometimes they tick both diet 🙂 I am glad you loved the cookies but I agree it is a crumbly shortbread chocolate peanut butter cookie recipe. Also, as my recipes calls for special flour a slight change in the quantity impact the texture even more than a regular recipe. Thanks for being here and feel free to follow me and instagram and tag me with your creations! I am always happy to see what you made from the blog! XOXO Carine

    • I am sorry to hear that. Is that the first time you make a coconut flour or grain free dough? It is a very different way of baking, much more difficult to spread without pieces of parchment paper, dough is a bit more crumbly I agree. But, it is something you get use to when you can’t eat carbs too much. I hope you enjoy the taste anyway and that you will try more recipes on the blog. Have a lovely day, XOXO Carine.

  22. Hi Carine, the note at the end of the recipe is misleading in that it says nett carbs for the whole pizza is 4g. I had printed it out so the nutrition box didn’t print with it.I did my own calculations and came up with the same as in the nutrition box. I think that note needs deleting as many newbies would accept that and overdose on carbs without knowing the true carb density of coconut flour. A great product but only used in moderation on a low carb diet.

    • Hello ! The nutrition box says 10.3 g of carbs and 6.3 g fibre which makes 4g of NET carbs as mention in my recipe note. I always add the net carbs as most of the peple on a low carb diet counts their net carbs – that is the real amount of carbs absorbed by your body as fiber are not digestible. But you are right, too much carbs is not good and that is why I always add the full nutrition panel too for people who want to see the whole number. Thanks for your feedback. Enjoy the pizza crust ! XOXO Carine.

    • My husband is vegan, we live in New Zealand and I am buying Angel food cheese for him. It melt really well, makes strings on pizza! really good. Enjoy the recipe. XOXO Carine.

  23. Could it be rolled on aluminum foil and set on the grill? It may still have the flavor of grilling without being directly on the grill surface….

    • No I did not and I am not sure this particular recipe will fit a grill because you need to keep the rolled dough onto the parchment paper sheet. Let me know if you give this a go! Enjoy the blog recipes. XOXO Carine.

  24. 5 stars
    This taste like a real bread crust I impressed. I am intolerant to gluten and this is the best crust I tried in ages. Thanks Carine for this nice recipe. Monique,

    • I am so glad you love it ! thanks for such a beautiful comment Monique. Enjoy the recipes on the blog. XOXO Carine.