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Coconut Flour Pizza Crust (Vegan, Keto)

4.74 from 187 votes
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This Coconut Flour Pizza Crust is an easy 4-ingredient crispy pizza base recipe made with coconut flour and psyllium husk.

It’s a low-carb vegan pizza crust made with no cheese, and 100% dairy-free.

A slice of Coconut Flour Pizza with mozzarella, basil, and tomato sauce in front of the whole pizza.
Table of contents

What’s A Coconut Flour Pizza Base?

A coconut flour pizza crust is a low-carb pizza base primarily made with coconut flour for a keto-friendly dinner.

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 everyone, 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, or sometimes with a combination of keto flour, like my Keto Pizza Crust.

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

How To Make Coconut Flour Pizza Crust

This is not a difficult recipe, it only takes 4 ingredients and 10 minutes of preparation.


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 husks. 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 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 – it is optional, but I love salt in my pizza crust.

Making The Dough

Knead the dough for at least one minute by combining the coconut flour, psyllium husk, salt, olive oil, and water. Stir it with a spatula before using your hands.

At first, the mixture will be moist and soft. You will feel like you’re kneading 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.

Rolling 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 and make a 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 The 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.

Precooked Coconut Flour Pizza Crust on a white benchtop with tomato paste in the background.

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Topping Ideas

First, start by spreading my Keto Pizza Sauce on top of the pre-baked crust. It’s a very low-carb tomato sauce.

Vegan ideas: my husband loves to add sun-dried tomatoes, red onion, refried black beans, mushrooms, roasted chickpeas, toasted walnuts, red bell peppers, 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 shredded mozzarella cheese or parmesan 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.

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

Coconut Flour Pizza Crust vegan gf

Storage Instructions

You can safely store the raw coconut flour pizza dough in the fridge for up to 24 hours, wrapped in plastic wrap or an airtight container. 

It’s also possible to freeze a pre-baked coconut flour crust. I recommend freezing the crust wrapped into plastic wrapping and then into aluminum foil to avoid any moisture.

Don’t freeze raw pizza dough.

Frequently Asked Questions

I’ve listed below the answers to the most common questions about this recipe.

Can I Use Powdered Psyllium Husk?

Yes, you can! But you’d have to use half of the quantity I use. You also have to make sure you use pure psyllium husk powder, not a dietary supplement. Supplements often contain less than 50% psyllium husk and will make your recipe fail.

Can I Use Yeast Instead Of Psyllium Husk?

No, yeast is not a suitable replacement for psyllium husk.

Can I Use Xanthan Gum instead Of Psyllium Husk?

No, xanthan gum wouldn’t work here.

Can I Change The Taste Of The Coconut Flour Pizza?

Yes, you can add garlic powder or onion powder for a perfect taste.

Is Coconut Flour Better Than Almond Flour?

Coconut flour and almond flour have very different tastes, hence why I have two very different recipes for each. In terms of health benefits, both are low in carbs and high in fiber.

More Keto Pizza Crust Recipes

If you enjoy this coconut flour pizza crust, you’ll love these other keto pizza bases:

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Coconut Flour Pizza Crust vegan gf

Coconut Flour Pizza Crust (Vegan, Keto)

4gNet Carbs
This Coconut Flour Pizza Crust is an easy 4-ingredient crispy pizza crust, allergy-friendly, 100% low-carb, vegan, paleo, and keto since it's made with no cheese and no eggs! 
Prep: 10 minutes
Cook: 20 minutes
resting time 10 minutes
Total: 40 minutes
Yield: 6 slices
Serving Size: 1 slice, no toppings
4.74 from 187 votes


This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat the oven to 430°F (220°C).

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.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 slice, no toppings
Yield: 6 slices


Serving: 1 slice, no toppingsCalories: 86 kcal (4%)Carbohydrates: 10.3 g (3%)Fiber: 6.3 g (26%)Net Carbs: 4 gProtein: 3 g (6%)Fat: 3.8 g (6%)Sugar: 3 g (3%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    159 Thoughts On Coconut Flour Pizza Crust (Vegan, Keto)
    1 2 3 5
  1. 5 stars
    We really liked the flavor and texture of this super simple vegan keto crust! I ordered the psyllium husk linked here since I haven’t used that ingredient before. My husband is mostly keto, and I’m a high-protein-eating vegan, so I’m delighted to find a site with recipes that often combine both of those requirements.

    I’m also truly delighted with the easy-to-follow straightforward instructions and the super simple cleanup. I don’t enjoy cooking, and I don’t enjoy cleaning, but I wasn’t bothered by any aspect of this process. And it was fun to surprise my husband (a pizza lover extraordinaire). He usually does the cooking and cleaning, and/or the cleaning after my cooking, but there was no need today!

  2. Thank you very much for this recipe. I made a keto crust previously, most are made with a cup or two of cheese, and it was so bad I threw it out even though I had put a bag of vegan cheese on it, precious cargo! This one came out so much better and your instructions were very good, it’s obvious you put a lot of work and care into this recipe with very specific tips. Thank you for your hard work. I am trying to give up wheat and it has been very difficult for me to give up pizza. I am starving to death before this recipe.

  3. 4 stars
    This was definitely the easiest keto pizza crust I’ve tried. I made it really thin, and got 2 ~10.75″ crusts from it.
    Topped one with my own tomato sauce (tomato paste-no sugar added wit a bit of water and seasonings. Just mixed it up in a little bowl), slices of onion, garlic, red bell pepper and cherry tomatoes, and of course grated cheese. Froze the second crust.
    This was definitely the better of the 2 non dairy keto crusts I’ve tried. Giving it 4 stars since it does have that psyllium husk flavor that I don’t particularly like, though other than the edges, the toppings mosly cover it up.

  4. I have made it twice now, once using the parchment paper, once without. Both times it stuck just terribly ( what we could scrape off was delicious). Yes, i oiled my surface first. What am I doing wrong here??

  5. 5 stars
    Hello Carine,
    This recipe looks soo delicious and I particularly like the idea of using coconut flour. Thank you for sharing the recipe.
    Could you advice me, please, on what to do with the rest of the dough you cut off while making a circle.
    Thank you.

  6. 5 stars
    Hi this recipe looks great and I will be making this soon. As it will be served as dinner for 2, I was wondering if this recipe counts for 1 pizza or 2 because I need to know if the quantity needs to be doubled. Thank you!

  7. Ola Carine, I see four ingredients in the list, but also note in the dough prep instructions the use of olive oil: “by combining the coconut flour, psyllium husk, salt, olive oil, and water. Stir it with a spatula before using your hands.”

    is this essential, and what quantity? what might be the difference?

    I love that you frequently provide alternatives, options, tradeoffs. Very educational!!!

    • Hi there! You need 1 tablespoon of olive oil. It’s there on the recipe card. I tend to skip some ingredients in the post when I have no specific advice on how to choose, prepare, or find them.

  8. 5 stars
    This is a fabulous recipe. My husband loved it and he is picky. I quadrupled it and it fit my large square pizza stone. Wonderful recipe, thanks so much!

  9. 5 stars
    Thank you soo much for the recipe! This was the softest, yummiest, healthiest crust I have ever tried. I brushed the top a little with olive oil halfway through baking, the crust turned out perfectly soft and yummm! Thanks again!

  10. 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.

  11. 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?

  12. 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 (:

  13. 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.

  14. 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!

1 2 3 5


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.

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