Coconut Flour Pizza Crust (Vegan, Keto)
By Carine Claudepierre
Published on 07/24/2018 - Last updated on 03/31/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
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.
Ingredients
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.
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.
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!
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.
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.
No, yeast is not a suitable replacement for psyllium husk.
No, xanthan gum wouldn’t work here.
Yes, you can add garlic powder or onion powder for a perfect taste.
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:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Coconut Flour Pizza Crust (Vegan, Keto)
Ingredients
- ½ cup + 2 tablespoons Coconut Flour
- 2 tablespoons Whole Psyllium Husk
- ¼ teaspoon Salt
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup Lukewarm Water not boiling, think bath temperature
Instructions
- 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.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
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!
Disclaimer
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.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
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.
Hi,
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.
I sure will! Thank you! 🙂
Helena
Enjoy Helena.
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.
It happened after I added my toppings so that might be the problem.
Thank you!
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.
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.
Will this work with a wood fire pizza oven?
I didn’t try but I am pretty sure it will. Enjoy the recipe. XOXO Carine.
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!
Amanda
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.
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.
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 on Amazon.
Is it possible to add mozzarella cheese or cream cheese to make the dough more flexible?
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.
can you use flaxseed meal instead of psylium husk?
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.
Is it ok to add herbs and onion garlic powders to the dough before baking?
Of course! That will be delicious and won’t change the dough texture. Enjoy the low carb pizza crust. XOXO Carine.
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.
Hi
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.
what can i use instead of psyllium husk
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.
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.
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
Was okay. Was a pain to work with.
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.
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.
what vegan cheese did you use?
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.
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….
You can use a copper grill mat!
That is good to know ! Thank you for sharing. XOXO Carine,
That is a clever idea! This will definitely work !! I will give it a go next time 🙂 Thanks for sharing XOXO Carine.