Coconut Flour Pizza Crust (Vegan, Keto)
By Carine Claudepierre
Published on 07/24/2018 - Last updated on 03/31/2023
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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.
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:
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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 Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, 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.
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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!
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!
Can you use powdered psyllium husk?
You can, but some powder husk turn food blue or moist
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.
The instructions for the recipe appears just before this comment section. The temperature and steps-by-steps instructions are fully written for you. Enjoy!
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!
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.
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
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!
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!
That’s exactly the purpose of this egg free, cheese free keto pizza crust, replace fathead so yes! Enjoy
can i use xanthan instead of husk?
I don’t recommend this option in this recipe because it’s using a large amount of husk, it won’t work great with gum I am sorry
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
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! 🙂
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
Hey, i tried your recipe today.it was amazing. My entire family liked it. Thank you for the recipe.
Hello,
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?
Thanks!
Emilie
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
The dough was crumbly and didn’t make a crust at all. I’m very disappointed ☹️
The dough shouldn’t be crumbly at all. If it does it means that its missing liquid or husk which is the flour binder here. Did you weight the ingredients or change anything in the recipe ? Happy to help, XOXO Carine
The recipe tasted great but I couldn’t get my crust to get crispy at all. I did the initial baking at 18 minutes and also cooked it for 10 mins. Nowhere near crispy. I did roll out thin as well. Your instructions said to bake on parchment paper but could that be a reason why it actully didn’t get crispy? Do you think if I greased the pan and then had the crust baking, then it would get crispy?
I am sorry to hear that. I never had any feedback regarding crispiness issue so I am surprised. I make this recipe all the time and it come out well. It is not a hard crispy crust tho it stay pliable so if you expect a very crunchy pizza dough try the almond flour pizza crust instead. Coconut keep things moist and softer. Enjoy the recipes on the blog, XOXO Carine
I can’t wait to try this one. I have Psyllium husk powder at home. Is it the same mesurements as whole psyllium husk ? Thank you so much !
Have a nice one !
It depends which powder you have at home. You shouldn’t use husk powder supplement like Metamucil, they are not suitable for baking. If it is a suitable brand for baking, then same measurement as whole husk for this recipe. Enjoy, XOXO Carine
So good! I made it tonight for dinner, was so delicious, however I need to improve a little bit because the crust wasn’t so crispy. Next time I will make better. Anyway, the pizza was so good, and my husband love it, now he prefers this pizza rather than the frozen one ????!!!
That is amazing ! I love when hubby are on board with healthy food. You can simply prebake the crust a little bit longer to make it crispier and avoid any toppings that release liquid ike mushrooms or zucchini. I like to prebake these veggie before if I want to add them to the pizza and keep the crust crispier. Enjoy! XOXO Carine.
I cooked it, it was so tasty and delicious. Thank you for the recipe .
Thank you ! Take care, XOXO Carine
I used this recipe last night and got a 29cm pizza (11.42 inches) with 8 slices and I had a little extra dough that I used to make a small sized pizza… I followed your recipe to the tea and it came out perfect! Base is crispy at the edges and holds toppings just great.. Toppings were: Mayo for the base, chicken, lactose-free cheese, mushrooms… Love it!