share this post

Coconut Flour Pizza Crust Vegan + Keto

Jump to Recipe Print Recipe Save! Pin This Recipe! Rate it!
4.82 from 374 votes
Carine Claudepierre -

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

Coconut Flour Pizza Crust vegan gf

Coconut Flour Pizza Crust Vegan + Keto

This recipe is inspired by my coconut flour flatbread recipe. I used to buy flatbread to make a pizza base, so I thought it would be a good idea to twist my flatbread recipe to make a healthy crispy pizza crust that all my family can enjoy.

Pizza nights are essential family times for everybody, and it matters to me that we can all enjoy the same food on that day. If you happen to be on a keto diet and eating plant-based, you might find it hard to eat a good pizza.

Most Keto-friendly Pizza bases are made with cheese, like my fathead pizza crust.

But this recipe is Vegan and Keto-friendly. No cheese and a dairy-free crust. 

Coconut Flour Pizza Crust vegan gf

Ingredients for this 4-ingredient keto pizza crust

Don’t worry. This is not a difficult recipe. It is actually a super easy 4-ingredient coconut flour pizza crust recipe made with:

  • Coconut flour – Don’t swap this for any other flour, or the recipe would not work. Learn how to choose keto-friendly flours.
  • Psyllium husk – I use whole psyllium husk. It is mostly made of fiber. This means it’s good for your gut health, and it gives an elastic bread texture to this crust without using eggs. Don’t use Metamucil fiber supplements in this recipe. That is is not quite the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. In fact, it will turn food dry, purple, or blue.
  • Water – I recommend lukewarm water. Tap hot water is perfect.
  • Salt – optional, but I love salt in my pizza crust.

Coconut Flour Pizza Crust vegan gf

Are you new to Keto?

Keto Quick Start Guide

Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!

  • This field is for validation purposes and should be left unchanged.

How to make a low-carb vegan pizza crust dough?

Knead the dough for at least one minute.

At first, it will be moist and soft. You will feel like you knead mashed potatoes.

After one minute, it dries out slightly, and you will be able to gather the pieces of dough into a ball easily.

It is crucial that you set it aside 10 minutes before rolling the dough. Psyllium husk contains a lot of fiber, and coconut flour also contains about 40% of fiber. Fibers are highly water absorbent, but they need time to absorb all the water.

Keto Meal Plan
Limited Time Discount!

During these 10 minutes, the dough becomes elastic, holds together, and becomes easy to roll.

coconut flour pizza crust vegan gluten free

How to roll a keto pizza crust?

Working with low-carb flours is different. It is not difficult at all. It just requires some adjustments compared to regular flours.

You must roll your dough between two sheets of parchment paper, or the dough would stick to the rolling pin – big mess!

Also, grease that bottom sheet of parchment paper. Each brand is different, and you don’t want the pizza crust to stick to the paper during baking.

Coconut Flour Pizza Crust rolling tips

Pre-baking 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 step that makes the best coconut flour crust on earth!

Note that this recipe makes one 10-inch (26 cm) pizza crust.

Coconut Flour Pizza Crust vegan gf

Topping 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 and use lots of keto vegetables as keto pizza toppings like spinach, black olives, and a lot of mozzarella cheese.

Sometimes I sprinkle some dried oregano and rosemary on top as well, plus spicy chili 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 want to share your creation!

More keto pizza crust recipes

Gluten free Almond Flour Pizza Crust
Almond Flour Pizza Crust
4.7 from 798 votes
A crispy, thin keto pizza crust with almond flour and an egg-free option.
Check out this recipe
KETO PIZZA CRUST NO CHEESE NO EGGS #ketopizzacrust #ketopizza #keto #pizza #easy #nocheese #noegg #lowcarb #ketovegan #vegan #glutenfree #paleo #dairyfree #grainfree #crispy #withyeast
Low-Carb Pizza Crust
4.78 from 522 votes
The best Low-carb Pizza Crust with no eggs and no cheese! Keto vegan approved!
Check out this recipe
fathead keto pizza crust recipe
Fathead Keto Pizza Dough 3 Ways
4.94 from 163 votes
3 ways to make a thin, crispy keto pizza crust using fathead pizza dough, including options with almond flour, coconut flour, or egg-free.
Check out this recipe


Made this keto pizza crust recipe ? Share a comment or review below ! I love to hear back from you on my recipes,

XOXO Carine

Recipe Card

Coconut Flour Pizza Crust vegan gf

Coconut Flour Pizza Crust Vegan + Keto

4gNet Carbs
Coconut Flour Pizza Crust Easy 4-ingredient crispy pizza crust, allergy-friendly, 100% Low-carb, Vegan, Paleo, and Keto. NO cheese, NO eggs! 
Prep Time: 10 mins
Cook Time: 20 mins
resting time 10 mins
Total Time: 40 mins

My Macros

To get yours, join Sweetashoney Members!
Net Carbs
Author: Carine Claudepierre
6 slices
4.82 from 374 votes
Leave A Review Print The Recipe


Keto quick start guide
New to Keto? Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!


  • Preheat oven to 220°C (430°F).

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, add a bit more water, 1 tablespoon at a time, until the dough holds 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. 
  • Lightly oil a sheet of parchment paper with olive oil (this will prevent the pizza base from sticking 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 reaches 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 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.
6 slices
Freezing: you can pre-bake your crust and freeze them for next time. I recommend freezing them wrapped into plastic wrapping and then into foiled to avoid any moisture. Don't freeze the raw dough.
Storage: you can store the raw pizza dough in the fridge for up to 24 hours wrapped in plastic wrap or an airtight container. 
Toppings: any toppings work 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 10-inch pizza crust.
Psyllium husk: don't use Metamucil fiber supplements in this recipe. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
Tried this recipe?Mention
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%
Net Carbs 4g
* Percent Daily Values are based on a 2000 calorie diet.

Keto Coconut Flour Pizza Dough

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    126 thoughts on Coconut Flour Pizza Crust Vegan + Keto
  1. Hello, been really around for a cheese free version of keto pizza and this one looks great. However I could not spot any indication regarding what temperature the pizza should be pre-baked and baked at…and I am bad at guessing.

  2. What an absolutely fantastic post! I have try to make Coconut Flour Pizza and it was amazing
    Thanks for posting this. I’ll be sharing it!

  3. 5 stars
    Ok, so you’re brilliant….I’m tired of eating gobs of cheese and eggs in breads…. although it IS tasty. Having a recipe like this is INVALUALBE. I made this 3 ways: 1 – regular as written. 2- as written with the addition of an extremely large duck egg (it’s what I have on hand….) and 3 – as written with the addition of about a tablespoon of beef gelatin (which they say makes cookies chewy). My thoughts: The Recipe is great as is. I used a pizza stone, which gave me a nice golden crust…but not crunchy…which is what I Iike.

    With the addition of an egg I noticed it was more chewy, and with less of a coconut tase…so WIN. With the addition of beef gelatin, I noticed a crispier crust (still not with an audible crunch though) and was definitely noticeably chewier. So next time my perfect version will contain an egg and gelatin.

    I also needed more water then the cup, but different brands of coconut flour absorb different amounts so that was to be expected. And I hate tasting coconut in something that isn’t supposed to taste like coconut, so with the addition of garlic powder, onion powder, parmesan cheese and crushed red pepper I almost couldn’t taste it, which is also a WIN in my book.

    This is an excellent recipe, I usually can’t stand coconut flavored pizza crusts. I will use this for na’an and focaccia as well as calzones and maybe even chips/crackers…Thank You, you’re seriously a bloody genius for this one. I have made hundreds of keto breads and pizzas…. for years…this is the best taste and texture.

  4. 5 stars
    I have tried many pizza dough recipes.this one is fabulous
    The thinner the better it tastes
    But I have done thick crust with it too
    I feel great after eating it
    Not sluggish
    Yet I had pizza!!!
    Thank you for all your work

  5. 5 stars
    I’ve been on the lookout for a good pizza crust that doesn’t use eggs and is gluten free and this exceeded my expectations!!! I actually cried (weird, I know) because I was so excited over how it turned out! I did end up using psyllium husk powder and it seemed to turn out just fine. I’m definitely going to make it again!

  6. Can you use this recipe in place of fathead dough? I try to minimize the amt of cheese I eat and all the other doughs are full of mozza!

  7. 4 stars
    The taste of the crust was great but I struggled to get it crispy. It tasted more like toast than a crispy crust. I was baking two at a time in the oven, so that may have had something to do with the end result? Regardless, I’m V/GF and currently on a keto/candida diet, so it was still nice to find a recipe without the sugar/yeast! I topped mine with cashew ricotta, fresh basil, olives and orange bell pepper. SO good!

    Thanks for sharing!

    • I definitely add moisture in the oven if you bake 2 pizzas at once. Also, if the pizza is topped with lots of sauce or vegetables that release juice/water like zucchini or mushrooms the dough can get very soft and mushy as coconut flour is very sensitive to liquid/solid ratio. Enjoy the recipe on the blog, XOXO Carine

      • 5 stars
        I’ve made this recipe several times over the past month and it’s grown to be one of our favorites! I bake the crust for 8-10 minutes, flip and bake for another 8 minutes before I add any of the toppings on. The crust is crispy and flavorful (I add onion and garlic powder into the dough). So glad i stuck with this recipe…it’a great! 🙂

  8. 5 stars
    Howdy Carine! I have never made pizza dough/crust! My husband loves pizza, I can’t tolerate the gluten. I tried premade gluten free pizza crusts, some okay, some not, but all expensive. I got online to find a pizza crust I could make with coconut flour since I have a lot. And there you were. I tried your recipe tonight making one crust thin and one thick. They were both fabulous! Worked out just as you said. I baked a little longer to get it a little crisper. My husband just ate half of each! He loves it and so do I. Thank you so much for sharing this recipe. I will definitely look at more you have to offer. Happy Tummy in Texas!

    • Thank you so much for such an amazing review! I am so happy you both found my blog! Enjoy the recipes (made form New Zealand for you in Texas :). XOXO Carine

  9. 5 stars
    I love your website and all the amazing recipes!
    Just a quick question: for this recipe you say 2 tablespoons of husk with 9g in parenthesis. 9g=barely 1tbs. So, what is the best amount of psyllium husk to use?

    • Hi Emilie, 2 tablespoons of whole psyllium husk using US tablespoons is 12 g. Recipe card has been updated for you. You can use grams or US tablespoons but make sure you are using whole husk not the powder, which can explain why you fill so much more husk in 1 tablespoon. Enjoy, XOXO Carine

    • The dough shouldn’t be crumbly at all. If it does it means that its missing liquid or husk which is the flour binder here. Did you weight the ingredients or change anything in the recipe ? Happy to help, XOXO Carine

  10. 4 stars
    The recipe tasted great but I couldn’t get my crust to get crispy at all. I did the initial baking at 18 minutes and also cooked it for 10 mins. Nowhere near crispy. I did roll out thin as well. Your instructions said to bake on parchment paper but could that be a reason why it actully didn’t get crispy? Do you think if I greased the pan and then had the crust baking, then it would get crispy?

    • I am sorry to hear that. I never had any feedback regarding crispiness issue so I am surprised. I make this recipe all the time and it come out well. It is not a hard crispy crust tho it stay pliable so if you expect a very crunchy pizza dough try the almond flour pizza crust instead. Coconut keep things moist and softer. Enjoy the recipes on the blog, XOXO Carine

  11. I can’t wait to try this one. I have Psyllium husk powder at home. Is it the same mesurements as whole psyllium husk ? Thank you so much !
    Have a nice one !

    • It depends which powder you have at home. You shouldn’t use husk powder supplement like Metamucil, they are not suitable for baking. If it is a suitable brand for baking, then same measurement as whole husk for this recipe. Enjoy, XOXO Carine

  12. 5 stars
    So good! I made it tonight for dinner, was so delicious, however I need to improve a little bit because the crust wasn’t so crispy. Next time I will make better. Anyway, the pizza was so good, and my husband love it, now he prefers this pizza rather than the frozen one ????!!!

    • That is amazing ! I love when hubby are on board with healthy food. You can simply prebake the crust a little bit longer to make it crispier and avoid any toppings that release liquid ike mushrooms or zucchini. I like to prebake these veggie before if I want to add them to the pizza and keep the crust crispier. Enjoy! XOXO Carine.

  13. I used this recipe last night and got a 29cm pizza (11.42 inches) with 8 slices and I had a little extra dough that I used to make a small sized pizza… I followed your recipe to the tea and it came out perfect! Base is crispy at the edges and holds toppings just great.. Toppings were: Mayo for the base, chicken, lactose-free cheese, mushrooms… Love it!

  14. 5 stars
    Hi Carine! OMG! What an amazing recipe! This is definitely going to be a staple for me. Recently diagnosed Hypothyroidism and always been lactose intolerant so this is a gem! Thank you for posting such amazing recipes! God bless you!!

    • Thank you so much for the lovely comment! I am so happy you found my recipes. I can’t wait to see which recipe you are gonna try next time! Take care XOXO Carine

  15. 5 stars
    Great recipe! I made three of these tonight and everyone gave them 2 thumbs up. I’m following keto but became lactose intolerant recently so I’m happy I found your recipe! This is a keeper, thank you!

  16. Is this a thin crust variation of your other pizza crust recipe? I have not made it yet, but I plan to soon.

    • This is a thin crust more similar to New york style pizza, without yeast. My other pizza crust is thicker, more like European Pizza, similar to foccacia bread texture and it has a bready flavor as it contains yeast too. Both are good, it depends of what you crave for ! Enjoy, XOXO Carine.

    • No, it is 4 g net carbs per serve and the recipe cards tell you that the crust serve 6 slices. The nutrition panel is provided for 1 slices without toppings. Enjoy. XOXO Carine

    • Probably yes, I didn’t try this but it should work. Make sure you add it until you are able to form a dough ball. You may need way more than husk

  17. 5 stars
    Oh my gosh YES! This pizza crust is amazing and so simple to make! My mom and I are obsessed with this recipe and since we found Carines recipe we have been making it every single weekend!! 100% recommend trying this pizza crust out!

  18. 5 stars
    Hi Carine
    Thank you for sharing. Absolutely love your flatbreads recipe. I have used it for pizza bases too.i do add some dried mixed herbs.
    Love the simplicity of your recipes.

    • Thanks for being here with me and trying my recipes. I love the addition of dried herbs, it must be so tasty! Enjoy the blog recipes, XOXO Carine

  19. 5 stars
    What I like about it. No Cheese, eggs or cauliflower. Without the cheese and eggs it will be a lot less calories! I didn’t let my crust cook long enough and it wasn’t as crisp as I like. Next time I’ll make sure it’s crispy. And I think it might be better with some seasoning like granulated garlic, oregano etc.

    • Hello! You can try my vegan coconut flour flatbread or keto bread rolls – this one is not 100% made of coconut flour but only low carb flours. It is very difficult to bake only with coconut flour and no eggs because it contains 4 times more fiber than others flours and it needs some other ingredients to hold together or it crumble appart. Enjoy! XOXO Carine.

  20. 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.

  21. 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.

        • Flaxmeal is not a very good replacement to psyllium husk indeeed! They don’t have the same properties, husk add more chew and flexibility to dough and oesn’t try it as much as flaxmeal. I hope it gets better next time! XOXO Carine

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. 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

  27. 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.

  28. 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.

  29. 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.

  30. 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.

  31. 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!

    • That is such a great idea. I love quiche too and I hope this recipe will not soften too much with the liquid filling. I will defo prebake 15 minutes, then add my filling and return to the oven. Let me know how it goes. Enjoy the recipe. XOXO Carine.

  32. 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.

  33. 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.

  34. 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.

  35. 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!

    • Thank you for the lovely comment I am so glad you love it ! Enjoy the keto recipes on the blog. XOXO Carine.

  36. 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.

  37. 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.

  38. 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 other pizza crusts! XOXO Carine.

  39. 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.

  40. 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.

  41. 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.

  42. 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.

  43. 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.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.