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 !
An easy 4 ingredients 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% fibre, 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.
Kneading the 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.
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.
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.
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.
Enjoy the coconut flour pizza crust recipe and drop a comment if you have any questions or simply want to share your creation!
Watch the recipe video and make your own coconut flour pizza crust now !
Coconut Flour Pizza Crust Easy 4 ingredients crispy pizza crust, allergy friendly, 100% Low carb + vegan + Paleo + Keto. NO cheese, NO eggs!
Preheat oven to 220C (430F).
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.
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.
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.
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.
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.
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.
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.