Interested in trying a low-carb and gluten-free meal that even a teenager will love? This coconut flour pizza crust will get a thumbs-up from anyone, even picky eaters!
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When you really want a keto pizza recipe that is super-easy and doesn't feel like a ton of work, this pizza crust is perfect. It's made out of coconut flour - and even if you are scared to experiment too much, this is a really easy place to start.
This recipe makes a thin and crispy low carb pizza crust. You will love the crunch and the flavors that come out from it too!
There are lots of different ways you can make this pizza. Change the toppings and even change the size. Make one really large pizza for everyone or give them all their own mini-pizza. This coconut flour pizza crust recipe is perfect for all of it!
Ingredients
All of the exact ingredient amounts for the crust are in the printable recipe card at the bottom of this post. First, I have a few tips about the ingredients I wanted to share (along with any substitutions you can make).
Baking with coconut flour can be tricky since coconut flour soaks up the moisture from the other ingredients.
I added ground flax seed to get rid of the sponginess in the coconut flour pizza crust. The added flax really made a difference and resulted in a much crisper crust.
I like pizza crust that is thin and crispy so the flax meal was a great addition. To fix the taste, I added more seasoning as well as a little olive oil.
I also added some eggs and two different types of cheeses - a combination of mozzarella and parmesan cheese. The parmesan cheese gives it even more crunch!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
Quick tips
Here are a few cooking tips that will help you make the best pizza crust you have ever tasted!
- Not a fan of flax seeds? You can add almond flour, chia seeds, or psyllium husk instead. The psyllium is actually what I'd recommend as it adds gumminess without a noticeable taste!
- Use this recipe to make other meals! I've also used this coconut flour pizza crust recipe to make low carb breadsticks. Just shape the dough into a big rectangle and slice after baking. We like to serve the breadsticks with homemade marinara sauce.
- Bake this delicious grain-free pizza crust on a preheated pizza stone for the best results. The stone mimics a brick oven and starts cooking the crust immediately which makes it crisper than a metal pizza pan.
Instructions
All of the exact steps are listed in the printable recipe card at the bottom of the post. Before I get there, I want to share an overview of how to make coconut flour pizza crust.
The very first thing you will do is put all the ingredients (except the mozzarella cheese) in a food processor. Process them together until there are no more lumps.
Then, take it out and begin to gently fold in the shredded mozzarella cheese.
The next thing you'll do is spread the coconut flour pizza dough out on a greased or parchment paper lined baking sheet. Then bake the pizza crust.
After the top has a nice golden color, you will know it's fully cooked. Remove the coconut flour pizza crust from the oven and let it cool down before you add toppings!
️ Serving suggestions
This is a very basic keto bread recipe that you can use for a fun pizza night. When you are trying to think of things to serve with this coconut flour pizza, think about other pizza night foods.
This gluten free pizza crust would taste amazing with some buffalo chicken wings. You can also serve it with a crispy chopped salad!
FAQs
This is a pretty simple recipe - and after you make it once, you'll want to make it again. Here are some questions people have about pizza crust made with coconut flour.
How do you store the cooked coconut flour pizza crust?
I've been making several of these keto pizza crusts at once so that I can save some for later. To keep them fresh, I place them in vacuum-sealed bags after cooling.
I like to freeze this coconut flour pizza crust shortly after baking. It makes it super easy to make a low carb pizza later.
To reheat the frozen crust, you don't even have to thaw it first. Just put your favorite toppings on top of the crust and bake at about 350 degrees until the cheese is browned.
Can you use almond flour instead of coconut flour?
Almond flour and coconut flour interact with wet ingredients in very different ways, so you can't just substitute almond flour in a 1:1 ratio. I do not suggest trying to use almond flour instead of coconut flour in this recipe as it will turn out softer and too doughy.
If you want to use almond flour to make a pizza crust, follow this recipe instead. It turns out perfectly!
What can I use instead of a food processor?
There are so many different ways that you will use a food processor, that I suggest buying one. If you don't have one, you can also use a blender to combine all the ingredients to make the coconut flour pizza crust.
Do I have to pre-bake the coconut flour crust before I add toppings?
Yes, you definitely need to pre-bake the pizza crust before you add any pizza or breadstick toppings. This makes sure the crust will be crispy and completely baked before the toppings soak into it.
Why you'll love it
Even picky eaters won't be able to tell this is a low-carb coconut flour pizza crust. It doesn't taste like coconut flour. It has a ton of flavor! You can even use this crust to make a BBQ flatbread or any number of creative topping ideas.
I highly recommend making a few batches of this keto pizza crust and freezing them. You never know when the craving for pizza will hit, and you'll want to be prepared!
Related recipes
If you enjoyed this coconut flour pizza crust, you will love these keto pizza recipes too. These are some of my favorites:
- Bacon Ranch Keto Chicken Crust Pizza will satisfy your craving for something salty.
- Low-Carb Pizza Casserole will feed the entire family and it has all their favorite pizza flavors.
- Real Good Pizza With Cauliflower Crust is another fun way to make a pizza crust that is crispy and delicious.
- Almond Flour Pizza Crust is another way to make a crispy pizza crust with almond flour instead of coconut flour.
- Sheet Pan Pizza is loaded with seafood like fish, shrimp, and scallops.
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Recipe
Coconut Flour Pizza Crust
Video
Ingredients
- ⅓ cup coconut flour about 44 grams
- ¼ cup parmesan cheese about 26 grams
- 2 tablespoons flaxseed meal or almond flour or psyllium
- 4 large eggs
- 1-2 tablespoon olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- 1 teaspoon Italian Seasoning Blend
- 1 teaspoon dried parsley
- ¾ cup mozzarella cheese about 84 grams
Instructions
- Place all ingredients except mozzarella cheese into a food processor.
- Process until there are no more lumps.
- Fold in mozzarella cheese.
- Spread onto greased baking sheet or line sheet with non-stick silicon mat. Bake the coconut flour pizza crust at 375°F for about 20-25 minutes or until top is browned.
- Slice into strips for bread sticks. For pizza, top with sauce and toppings then bake at 350 F for about 12 minutes.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Updated on January 28, 2021, with new images and additional recipe information. Originally published on March 28, 2016.
Lori
Not a fan, pretty boring tasteless.
Lisa MarcAurele
You could add more seasoning to taste.
KateV
Super delish!
We had family in and pizza night is the easiest/ cheapest way to feed a crowd - especially with kids.
I had never made a gluten free pizza before and (to be honest) I chose this recipe because I didn’t have a gluten free flour replacement mix and this recipe had ingredients I already had at home 🙂
I didn’t use the flax, I used one T almond flour and one T chia seeds - I did add one T nutritional yeast for that yeasty bread flavor and it was a huge hit! (I love adding nutritional yeast to things)
Thanks for the recipe!
James
Easy to assemble, holds together well, tastes great. I love that you put it all together in a food processor too. This recipe makes a crust that is roughly the same size as a frozen pizza (12”-13”). One of the best crusts I’ve made and my new go-to for low carb pizza.
Sue
I have made this recipe several times - for both breadsticks and pizza. It is so good. The first time I made breadsticks it was like heaven - finally on my low carb diet, I had bread! Today I made a stuffed pizza (or maybe hot pocket). Cooked half the dough for about 10 minutes, put on the sauce, cheese, toppings, then the rest of the dough. Cooked about 12 minutes longer - really fun and quite yummy! Thank you for this recipe.
Kathryn
We made this pizza crust last night and loved it! We doubled it and used cream cheese instead of the mozzarella and just blended everything together! So easy, so yummy! Thank you!
Diana
Just made this recipe and it was great!! I’m gluten-, dairy- and soy free so I left the Parmesan out but nonetheless it was fantastic! Thank you for giving me the possibility to eat pizza again. Can’t thank you enough! Greetings from Diana, Rotterdam
Laurie
Tried this recipe tonight. Second pizza dough recipe we tried and it was the best. Came out crunchy around the edges and that’s what we missed the most. Thank you.
Baker Judy
We miss thick crust pan pizza. Would this recipe would good for that?
Thank you, Lisa!
Lisa MarcAurele
I use the deep dish pan pizza recipe for that.
Cynthia
Not for me, I’m afraid. The texture of the crust is off-putting. Will keep experimenting.
EGill
Just made this crust. Used flax meal and fresh whole milk mozzerella. 2 tbs of olive oil and baking powder. Seemed extremely moist so I added a bit more (1.5 TBS) flax meal. Looks beautiful and golden. Smells good too!
Cooked on parchment released easily and bottom was nice and golden as well.
Lisa MarcAurele
Thanks for sharing those adjustments and results!
tronie
I am excited to try this crust, I am new to keto and missing my pizza! What is best for a thin and crispy crust? Almond, flax or the husk? I like the thin and crispy and the other recipes are usually doughy and thicker. I posted a 3 as I do not know yet but will update after I try
Lisa
I would recommend the eggless Fathead dough instead if you want a thin and crispy crust. It uses almond flour and psyllium husk.
Rachel
First time making keto pizza and it turned out perfect! Cooked in in a cake pan for deep dish ❤ will definitely be making again!! Thank you
Lisa
Great idea to make in a cake pan. Thanks for sharing that tip!
Ive Montero
I did it with all the ingredients except for the flaxseed and it was just perfect ?? for a first timer.
Thanks for you rx!
Lisa
Thanks for sharing. Good to know it works out without flax.
Stacey sacco
I just made this for the first time, and it came out complete liquid! Why is it not forming a dough?? Should I add more coconut flour? Very frustrated as I was really excited to try this
Lisa
It has to be the coconut flour you are using. Coconut flour is what absorbs the liquid. What brand/type are you using?
Natalie Ross
I have now tried this recipe several times, with whatever I have in the cupboard - so sometimes with almond meal, sometimes flaxseed, sometimes psyllium husk. I have to say that I think the psyllium husk is the most important component in determining thickness and texture. It’s much more liquid when I don’t use psyllium husk. Still works any which way, but much thicker mixture and much more aerated when baked, when I use the psyllium husks.
Lisa
Thanks for sharing your experience! I've been wanting to tweak the recipe and it sound like psyllium is a great add.
Sherri
Just made this. I used psysillium husks. I like it although missing ingredients for Marinara which would make it even better of course. I also used Chia seeds as I had no Flax.
It had a very meaty texture. I felt satisfied with one small piece.
Angelica
I don’t have a food processor so would a blender work?
Lisa
A hand mixer would likely work better than a blender.
Sean
Wow, just crazy good!!! My eggs were a little big, so I added slightly more coconut flour and Parmesan, and a quarter teaspoon or so of baking powder. I used the almond flour option, and a little extra olive oil too. I grease the pan with olive oil and put down a little bit of Parmesan as well, old habit from cooking lots of pizza. This is so good, I think I might actually stick to my diet this time haha. Thank you very much, I'm planning to make like 20 of these and freeze them.
Liz
New to Keto. I am never in the kitchen because I’m just horrible at cooking. I tried this receipe without the cream of tartar ( I just didn’t have any) and it turned out perfect!!! My husband and 5 year old daughter loved it!! Thank you so much!!
Dew
This sounds really good. Does it really hold up? Can you pick it up just like real carby crusts?
Lisa
It does! And you can make it crispy if you like it that way.
Kristina
New to low carb diet and I’ve made quite a few things from your website. Tried this pizza crust tonight and I made 3. We are a GF family so my kids and hubby are accustomed to “different” textures and flavors of “bread” foods lol. Texture is not crumbly at all however it didn’t get crisp at all. Cannot taste coconut flour. The spices and cheeses definitely make it flavorful. Toppings and sauce different on all 3. Made the recipe as instructed to a T, put EVOO on parchment paper, didn’t stick. My mixture was VERY wet and I was afraid I did something wrong but folding in the cheese helped and it turned out just fine. Made the third crust with 1/2 c coconut flour, baked it a little longer, and still enjoyed it. Next time, will leave out spices and try it like a GF sandwich bread or will make a cream cheese dessert pizza for the kids! Being GF it’s hard to find low maintenance, low prep recipes for dishes like this... thanks so much for experimenting and posting!! Looking forward to trying more of your recipes!
Kelli
I read somewhere that mozzarella holds it together. I do not see mozzarella in the ingredients list in the crust. Was it supposed to also be in the crust or just on top? I want to make sure I make it correctly. Thank you!
Maggie Coffas
This was fantastic!!! It’s like a little crunchy but soft at the same time!
Lisa
Thanks for the feedback on the pizza crust! 🙂
Yolande Pienaar
One of the best coconut crust recipes I have found. I substituted the mozarella cheese with cheddar as I didn't have any mozarella cheese and added two tablespoons of water to the dough. It turned out perfect. This is one of those recipes that you will use over and over again. Wish I could give it 10 stars.
Thank you for posting this.
Lisa
I never would have thought to try cheddar in place of mozzarella. Although I do love adding cheddar cheese as a pizza topping. Thanks for sharing!
Angela María
Can i use this recipe to make tortillas ir wraps?
Lisa
It's better to use the low carb tortilla recipe.
jenny axt
This was very satisfying! i finished the last piece for breakfast this morning and thought it tasted even better cold. i have decided to use this crust to make a cool veggie pizza-- spreading a ranch seasoned cream cheese, raw veggies such as broccoli, pepper, onion and tomatoes and a little cheddar cheese. cut into snack size squares and served cold.
Lisa
Veggie pizza sounds like a winner!
Carol
Just what I need. Veggies delight diabetic solution not blaming lunch idea. Ty
Emily
Ok where do I start?!?!? This pizza is the real deal. I am an experienced cook so often tweak recipes tailor it to my tastes. After reading comments and my experience working with coconut flour I used 2 tblsp of olive oil, 2 tblsp of cream cheese and extra spices. It was freaking awesome! I tried the cali crust pizza, I was good but not my favorite. I tried the coconut flour fathead crust and I like it but I use variations of that crust for empanadas and a taco ring so I'm sick of that flavor. I tried the chicken crust pizza and it's ok but I throughly enjoy cooking. So quick fast meals is not s hot button for me. I eat one meal a day a version of intermittent fasting. So a hot button for me is a meal I will thoroughly enjoy. This nailed it. I used lightly oiled parchment paper and had no issues. I will use this recipe every time I want pizza. I plan on trying the deep dish and tweaking to use only coconut flour.
Lisa
Thanks for sharing! I need to give these tweaks a try!
Lali
Did you replace the olive oil and cream cheese in addition to the stated recipe or in place of cheese?? Also did you successfully make the deep dish pizza using coconut flour? Thank you
sheila
Did you use almond or coconut flour?
Rae Clones
Did you use the cream cheese as well as the cream of tartar? I want to try it the way you made it.
Gloria Rogoski
Thanks for the great recipe. My crust turned out very dark brown - like a gingerbread cookie before baking and dark rye once cooked, but it was very good. I used the psyllium option and it made a nice textured "pick it up" crust. This will be a go-to from now on.
Lisa
I'm not sure where the brown color came from if you used psyllium.
Paulette Fara
I was eager to try this recipe as I have a lot of different flours laying around and wanted to experiment and try making a pizza crust for my son and I on a whim. We are Gluten Free and Dairy free, so I left out the parmesan and used our dairy free mozz for the topping. Does the parmesan help hold it together or something? Have you used the Daiya in the crust and would it work just as well? I was a little worried that the crust would stick to my greased cookie sheet as it didn't look like it was going to come off while I was putting the toppings on. It tasted good. I didn't have the italian blend so I added oregano and basil. This is a good size for one person, but for a 15 year old boy he would need his own, LOL.
Lisa
It's the mozzarella cheese that helps it hold together.
Sally
Wow! I put off making this expecting coconut flavour. Not at all - it is brilliant Lisa and just like regular pizza. Thanks so much!
Lisa
I'm glad you gave it a try and it exceeded your expectations. My daughter who is very fussy ate the pizza without issue. I figure if she eats it, most pizza lovers will like it.
Donald D Lucker II
I followed the recipe to a tee, but the crust although smelling great, was powdery,grainy and off tasting. Any ideas what might have gone wrong?
Lisa
Coconut flour can vary. You probably just needed to use a little less (like 1/4 cup)
Ruth Lloyd
Smells amaaaazing. Tastes great. My coconut flour recipes tend to turn out pretty dry, but this is great. Must be a combination of the psyllium husk, eggs, and mozz. I made my pizza w/ basil pesto and ground pork. : )
Lisa
Sounds a winning combo. I love meat toppings on my pizza.
Karen
Awesome recipe! Had to tweak it a little as I did not have the exact ingredients but definitely a success. I was really happy with the flavor and that I can add different spices, cheese and toppings. For those having an issue with parchment, melt some coconut oil and use that to coat the parchment first.
Lisa
Thanks Karen! I used to make these ahead and freeze for easy pizza later.
Randy Harmelink
How can there be 192 calories per serving from fat if a serving only has 164 calories?
Lisa
Recalculated with a different method and updated.
Monica
I would be curious to know if you think this is a crust that could be made up ahead of time (not cooked, just the dough part) and frozen?
Lisa
I'd freeze it cooked then add toppings and bake until browned.
Becky
Just as others commented -- This was so much better than I even expected! I dragged my feet in trying to make low/no carb crust because it always seemed so labor intensive with squeezing the moisture out of steamed cauliflower, etc. But this was so easy to throw in the food processor. The spreading out onto the pizza pan was super quick and easy as well. And...I thought it might taste eggy with 4 eggs. But it did not. So all in all this recipe did not disappoint in any way. I give it at an A+! Easy, cheap, and delicious!!
Lisa
Thanks so much for the review Becky!
Agata
This is the best pizza I ever had in my life!!!! Thank u soooo much for sharing!!!!
Lisa
Thanks so much Agata! I do love this crust.
Jay
I just made this, and it was delicious. Much better than i expected.
Lisa
It surprised me too! 🙂
Diana
Thanks for the recipe.
I edited it somewhat: since I only needed one smaller pizza crust (everyone else wants wheat flour raised batter), I used: 1/4 cup coconut flour, 2 large eggs, 1 tbsp of psyllium husk, 1 1/2 tbsp olive oil, 1 tbsp water, 1/2 cup shredded mozzarella, 1/4 tsp of baking powder + the seasonings (some salt, dried oregano and dried basil).
It was moist enough to spread on the sheet, but didn't form a ball dough. Also, I didn't put it through a food processor, I just whisked it with a fork and then a spatula, clumps were absolutely no issue.
Came out to cover an 8 inch circle (exactly!) at about 0.15 inch thickness.
I managed to eat half of that pizza in one setting (wooh!) but the size was just about right.
Texture was ok, taste was ok-ish (I generally dislike coconut flavor, but it was almost indistinguishable), I guess skipping the parmesan wasn't a good idea.
Soo, ok for the first try. Definitely going to use this again!! Thank you!
Lisa
Thanks for sharing!
Geraldine
Coconut pizza is awesome.....grandkids gave it the thumbs up and hubby too!! Didn't stick to the baking paper!! So happy to have found this!! Thanks heaps
Lisa
You're welcome Geraldine!
TJ
I layered parchment paper over a cookie sheet and lightly oiled the parchment with olive oil, and the crust came out crispy and had no sticking issues. It came out looking very much like a traditional pizza, but I really didn't care for the eggy flavor or crumbly/bready texture of the dough. My family and I wound up throwing out half of the pizza. I really miss pizza now that I am gluten-free, but cauliflower crust is the only thing that has worked for me so far.
Lisa
You may like the deep dish pizza crust better. It's the one that my family prefers and they do not eat low carb.
Keshia Johnson
I can't wait to try this! One question though, when it says 5 carbs, is that for one/two slices or whole pizza???
Lisa
It's per serving (each slice)
Tracey
Is there any other way to mix the ingredients if u don't have a food processor?
Lynn
any suggestions for low carb pizza sauce? 🙂
Lisa
You can make your own homemade low carb pizza sauce or buy a marinara sauce that has no added sugar.
Marissa G
Do you think this would work using Almond flour instead? I cannot seem to find coconut flour in my area.
Lisa
It would need to be changed a bit to use almond flour. Have you looked in the gluten free baking section? I buy coconut flour at Walmart there.
Barb
Yummy. Thanks for the recipe!
Lisa
You're welcome!
Steve Gunderson
This is very good, thanks for the recipe, I do have a question though, your recipe shows 21.3 g fat, when I enter all the ingredients into my fitness pal, it show's only 13.6 all other nutrients were pretty close just the fat was way different. Any idea why?
Lisa
There can be some big differences depending on brands used and whether cheese chosen is whole fat or not.
Lise Leroux
I absolutely love this recipe. I not only use it to make pizza, but also have it for breakfast with a sunny side up egg and sliced tomato on the side. I simply adjust the seasoning if I don't feel like making pizza. I also make a double batch, cut in rectangles and freeze them. Thank you so much for sharing this recipe!
Lisa
You're welcome!
Yvonne
I made this exactly as directed and it turned out perfect. I baked it on parchment and greased the top of the parchment paper with butter. Slid right off.
Lisa
Good to know that butter parchment paper gives an easy release!
Kasee
I'm very new to this so how am I figuring cals and protien and everything else into 1 piece?
Lisa
I haven't had the time to calculate all of the older recipes. I'll do this one next. You can also do it yourself using the recipe analyzer at CalorieCount.com
Ole
Look up what is in each Ingredient, and use a Calculator! 🙂
SM
I made this crust today and it turned out much better than expected. I rated it as per the following (on my own culinary scale!)
Smell: A++ (house smelled like a pizza parlor...yum.)
Taste: A - not eggy or coconutty, didn't overpower the toppings. Would go with double spices and garlic next time, although that's probably a personal choice.
Mouth feel: A+ - Crunchy thin crust!
Structure: A - While it held together very very well, it stuck to my very well-greased baking sheet. Boo.
Verdict: I would definitely make this again if I had a pizza craving. The fat/protein/carb balance (70/20/5) is just about right.
Lisa
Thanks so much for the detailed feedback!
MAXINE
Recipe please to pizza
Patty
OMG! I just came across this recipe today and it is absolutely incredible!while at the grocery store I saw Sriracha ranch so I also made my own ranch dip with a bit of sriracha... Will be making this very, very often... next time I will try subbing 2 eggs for just egg whites.
Thank you very much for your recipe
Lisa
Yum on the sriracha ranch dip!
Tyler Kehl
Do not use parchment paper with this dough.
I baked a double batch and all the cooked dough sticks to the paper.
$$$ down the hole.
Lisa
Good to know! I've never used parchment paper. I only use a pizza stone or silicone mat.
Lise Leroux
I always make a double batch and use parchment. Never sticks!
Lisa
Thanks for the tip!
Janet
I use parchment exclusively and no problem with sticking....but I remove the parchment after the first bake, before the toppings go on...I transfer it to a pizza pan for that final bake.
Lisa
Good tip Janet! I do that too if using parchment.
Lou
I sprayed the parchment with the coconut oil pam spray.
Didn't stick at all. 🙂
Charlene Turgeon
What do I do if I do not have a food processor? I do have Ninja blender and a stand mixer.
Lisa
A blender or mixer works fine for this recipe. You just need to combine the ingredients well. I just prefer the food processor, but a regular electric mixer works just as well.
Jessica
Made this exact to the recipe except I used a ball of fresh mozzarella and forgot to measure how much mozzarella. Lol We shall see! Once I melted the mozzarella enoughitbound together great! Flattened out nicely and looks delicious! It's in the oven now,will update once it's cooked! Thankful the amazing recipe! This is my first time trying a low-carb pizza crust and I didn't have Almon flour like most of the recipes call for,but I did have coconut flour akdground flaxseed!! 🙂
Lisa
Hope it worked out for you Jessica!
Sherry
What would you do of you needed dairy free?
Lisa
The mozzarella is a key ingredient so you'd need a suitable replacement. I don't know of one that's dairy-free. Do they make a good low carb dairy-free mozzarella?
Beth
I am going to try Daiya shredded mozzarella non dairy cheese. Suppose to be new and improved .my daughter is vegan but does a low carb diet too. We use all the Daiya cheeses.
Lisa
I've never heard of that, but I'm interested in trying dairy-free so I'll look out for it.
Troy
I am speechless!! My son, who is the most picky eater ate 3 pieces! Unbelievable. So happy I stumble on the recipe. Thank you!
Only thing I did different is used almond flour instead of flax seed. Made a nice firm crust you could still pick up like traditional pizza. Will definitely make it again.
Lisa
Thanks for the note on using almond flour. I've actually stopped using flax meal so it's good to know almond flour is a good sub. My picky daughter liked this pizza too. I need to make up a big batch and freeze the crusts for easy pizzas later.
Dan
Any substitute for the ground flax? I don't have any in the cabinet but would love to try this!
Thanks!
Lisa
You could try leaving it out or use mozzarella, whey protein or nut flour instead.
Anonymous
Thanks...can't wait to try this
Nancy
what does the cream of tartar do? i don't have any. any substitutes? what if it's left out?
Lisa
It's a leavening agent. You can use baking powder instead. It may be flatter if left out. Hope that helps!
Anonymous
it's in the oven now, smells great... will let you know! fingers crossed! pizza is the only thing i cheat for, this is my first attempt at low carb crust.
Nancy
i used the baking powder. smelled great baking. i let it cool before adding low sugar tomato sauce, spices, pepperoni, and cheese. i will try this again, but i think go a little thinner next time. i did a roughly 10" diameter pizza, it wasn't specified that i saw, was afraid it wouldn't hold together if it was too thin because it starts out kind of wet but i'll push it to 12" at least next time. it's a bready vehicle to get toppings in, and it definitely works for that. nothing to complain about at all,for the carb savings, but it's my first low carb crust i still miss the old italian pizza dough. I'm trying!!
Thanks bunches for the recipe! 🙂
Lisa
This is the first "flour" based pizza crust I attempted after making several cauliflower pizza crusts. It is supposed to be a thinner crust. I used to roll it out to about 12" or so. I'd often make extra and vacuum seal for later. I've tried a few other crusts and my favorite is based on the "fathead" pizza dough which adds melted mozzarella. We use the crust from the deep dish pizza recipe now which goes over well with those who don't do low carb.
Meryl
just wondering what kind of parm to use, the grated kind in a can or fresh? thanks!
Lisa
I usually just use the stuff in the can, but you can use fresh if you prefer. Either will work out fine.
gluten free pizza dough
Nice website! Greetings from Glory Foods.
LCDC
I made this tonight and the flavor is pretty good - the spices really cover up the taste of the coconut (which would otherwise seem an odd note with pizza flavors). However, I noticed that in your description, you said that in tweaking your original recipe, you added a couple tablespoons of olive oil, but the recipe as posted only calls for 1 tbs.
Also, I think that baking on a silicon mat prevents the crust from becoming really crisp, so next time I am going to use parchment paper to see how that works.
Thanks for the recipe!
Lisa
My crust came out pretty crisp on the silicon mat. I was going to add two tablespoons of olive oil, but I think I may have only added one. Thanks for catching that!