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Coconut Flour Pizza Crust Vegan + Keto

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4.83 from 445 votes
By Carine - - 139 Comments

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 + 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

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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

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

Knead the dough for at least one minute.

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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.

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


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 + Keto

Coconut Flour Pizza Crust vegan gf
4gNet Carbs
4.83 from 445 votes
Prep Time: 10 mins
Cook Time: 20 mins
resting time 10 mins
Total Time: 40 mins
Net Carbs 4g
Fat 3.8g
Protein 3g
Calories 86kcal
Author: Carine Claudepierre
6 slices
Coconut Flour Pizza Crust Easy 4-ingredient crispy pizza crust, allergy-friendly, 100% Low-carb, Vegan, Paleo, and Keto. NO cheese, NO eggs! 

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Net Carbs
4.83 from 445 votes
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  • 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 some keto pizza 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 freezing them wrapped into plastic wrapping and then into foil 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.
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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

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    139 thoughts on Coconut Flour Pizza Crust Vegan + Keto
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  1. This looks wonderful! I wonder how it would be if I replace half the coconut flour with almond flower? Trying to bring down the carbs a bit more since I’ll be adding cheese and tomato sauce (even no sugar added sauce has some carbs). I am diabetic and keep my glucose under control mostly with diet and so have to be very strict.

  2. Hi Carine,
    I only have powdered psyllium husk which I have used in baking and does not turn anything blue. Since you mentioned that it would make the pizza too moist, should I use less so that it will turn out less moist?

  3. 5 stars
    My oh my! I tried this pizza recipe and not only is it delicious, but it was also filling.My parents loved it, and so did I. I doubled up the recipe and got 4 pizza. So good! 10/10 will recommend (:

  4. I am soo soo grateful to have found this recipe. I make it about every 4 days. I make it in bulk and cut into pita slices and I eat it everyday! It fits perfectly into my macros and the fiber content really helps my stomach. I love it as pizza but I love it as just a base for anything really!!!! Even as tortillas. Really amazing and versatile recipe. My family and friends now make it as well. Thank you.

  5. This is the most amazing pizza crust ever! I did add an egg. I will definitely make this again and again. Thank you for this recipe!

  6. 5 stars
    I recently found myself unable to eat many of my normal foods, including almonds and almond flour. I found this pizza crust and have made it twice now. Both my husband and I think it is delicious! I’m also having to forego dairy currently so we used the daiya mozzarella cheese shreds. Other toppings were sun-dried tomato spread, spinach, pepperoni, and green olives (but those only go on my half!). Very easy and good recipe!

  7. 5 stars
    This was very good! I followed another reviewer and added about half a teaspoon of gelatin into the warm water. Very mild coconut taste. I made mine quite thick and baked for 18 minutes. Will try baking longer as it was not crispy, but held together so well. Super good!

  8. 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.

  9. 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!

  10. 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.

  11. 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

  12. 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!

  13. 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!

  14. 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! 🙂

  15. 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

  16. 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

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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 sweeteners 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 sweeteners 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.

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