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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Hi Carine! OMG! What an amazing recipe! This is definitely going to be a staple for me. Recently diagnosed Hypothyroidism and always been lactose intolerant so this is a gem! Thank you for posting such amazing recipes! God bless you!!
Thank you so much for the lovely comment! I am so happy you found my recipes. I can’t wait to see which recipe you are gonna try next time! Take care XOXO Carine
Great recipe! I made three of these tonight and everyone gave them 2 thumbs up. I’m following keto but became lactose intolerant recently so I’m happy I found your recipe! This is a keeper, thank you!
Thank you! I have lots of keto lactose free recipes for you on the blog, XOXO Carine
Great, I’ll check them out!
Awesome !
Is this a thin crust variation of your other pizza crust recipe? I have not made it yet, but I plan to soon.
This is a thin crust more similar to New york style pizza, without yeast. My other pizza crust is thicker, more like European Pizza, similar to foccacia bread texture and it has a bready flavor as it contains yeast too. Both are good, it depends of what you crave for ! Enjoy, XOXO Carine.
Is this 4g for the entire crust?
No, it is 4 g net carbs per serve and the recipe cards tell you that the crust serve 6 slices. The nutrition panel is provided for 1 slices without toppings. Enjoy. XOXO Carine
Can I substitute the husks with Tapioca or arrowroot or anything else? (Other than eggs)
Thank you
Probably yes, I didn’t try this but it should work. Make sure you add it until you are able to form a dough ball. You may need way more than husk
Oh my gosh YES! This pizza crust is amazing and so simple to make! My mom and I are obsessed with this recipe and since we found Carines recipe we have been making it every single weekend!! 100% recommend trying this pizza crust out!
Thanks so much! You are so kind. Enjoy the keto vegan recipes and see you soon on Insta ! XOXO Carine.
Hi Carine
Thank you for sharing. Absolutely love your flatbreads recipe. I have used it for pizza bases too.i do add some dried mixed herbs.
Love the simplicity of your recipes.
Thanks for being here with me and trying my recipes. I love the addition of dried herbs, it must be so tasty! Enjoy the blog recipes, XOXO Carine
What I like about it. No Cheese, eggs or cauliflower. Without the cheese and eggs it will be a lot less calories! I didn’t let my crust cook long enough and it wasn’t as crisp as I like. Next time I’ll make sure it’s crispy. And I think it might be better with some seasoning like granulated garlic, oregano etc.
This recipe was so easy and it was really delicious! Thanks so much for such a perfect option!
Thanks for trying my recipe! I am so glad you love it. Enjoy the blog, XOXO Carine.
I would love to have a receipt for a vegan bread made with just coconut flour salt and water as well whole coconut
Hello! You can try my vegan coconut flour flatbread or keto bread rolls – this one is not 100% made of coconut flour but only low carb flours. It is very difficult to bake only with coconut flour and no eggs because it contains 4 times more fiber than others flours and it needs some other ingredients to hold together or it crumble appart. Enjoy! XOXO Carine.
I was fairly sceptical about the posts, thinking, ‘this won’t taste like pizza or be firm’. I am amazed at how good this recipe is. Very little coconut flavour and fantastic texture. THANK YOU.
Thank you ! I am so glad you love the pizza. XOXO Carine
Hi there, this recipe looks amazing! How ever I’m extremely allergic to psyllium husks. Can I substitute that for something else? Maybe ground flaxseeds? I’m
I am so sorry for you! I didn’t try something else but may a egg white would work better than flaxmeal or if you try flaxmeal you may need more to bring the ingredients together. Enjoy the recipes on the blog, XOXO Carine.
I tried flax meal instead of psyllium husk and it was dry. Next time I’m going to try extra water and oil with it.
Flaxmeal is not a very good replacement to psyllium husk indeeed! They don’t have the same properties, husk add more chew and flexibility to dough and oesn’t try it as much as flaxmeal. I hope it gets better next time! XOXO Carine
Hi, I’ve read through and seen the recipe of this delicious meal and cannot wait to cook it, however, is there another alternative ingredient that I could use instead of coconut flour? I really don’t like the taste of coconut at all.
Thanks, in advance / and love the recipes!!!
I am sorry you don’t like coconut flour but this is a coconut flour pizza base so unfortunately you can’t use something else with same measurement. Enjoy the recipes on the blog. XOXO Carine.
Just made this crust and we loved it! Super easy and quick to put together. It held the sauce and toppings well. I will be making this frequently!!!
Thanks for trying my recipes. I am so happy that you enjoy the pizza base. Enjoy the keto recipes on the blog, XOXO Carine.
I measured the ingredients with the grams weights provided–usually works the best–but the dough was too moist. Certainly more moist than the photo shows. I rolled it out to 12 inches without a problem but after the recommended cooking time, the dough wasn’t cooked through. I’m going to try using cups for measuring next time
If it is too moist it means you don’t have enough husk in the batter. You can always adjust by adding more 1 teaspoon at a time until the dough is easy to work and not moist at all. You may have use a thicker psyllium husk – it absorb less than thin ground husk and may explain your issue. I hope it gets better next time. Enjoy the pizza, Carine.
Using thicker psyllium husk will probably do the trick! I didn’t realize it came in different thicknesses. First, I’ll try making it again tonight by slowly adding more of the psyllium husk I have. Thank you for the suggestions ~~Susan
Hi Susan, yes they do exist in different thickness it is very tricky some are called ground/powder and it is fine as flour. Others are whole husk or simply called psyllium husk and looks like tiny pieces of fiber. I noticed a difference in my recipes based on what I am using but you should be fine if you adjust, adding more, knead the dough again and let set for 5 minutes to let the fiber absorb the extra moisture you may have. I hope you get a better pizza crust tonight. Talk to you soon XOXO Carine.
Your coconut flour pizza crust recipe is awesome. I had run out of arrowroot flour so was searching for another pizza base recipe and came across your web site. I was doubtful that just 4 ingredients would make a good base but to my surprise it was delicious and had the crunchy edges I love so much. Admittedly my rolling pin skills need improvement but I will definitely make this pizza base again. Thank you!
Oh thank you so much! I am so glad you find me here and that you had the confidence to try my simple recipe. I hope you will try more recipes around here.Talk to you soon. Carine.
This keto pizza base is my absolute favourite and i have tried many. It’s crispy on the edges and soft and chewy towards the centre just like a real italian pizza base but with extra flavour thanks to the coconut flour. Definitely worth trying as a gluten free pizza base even if you aren’t following a keto diet. Yum!
Thanks again ! You are the best at trying my recipe and reviewing them with talent. Talk to you soon. XOXO Carine
Hi there,
Made this pizza crust with much sadness as it would not bind. Added more coconut flour and still wet to the touch. Can you help as to why you think it was doing this.
Thanks
Hi, it looks like you had some issue with the husk. If it is wet it means you did not add enough and it didn’t absorb the moisture well. Make sure you measure husk properly and add a little more if too wet. Adding coconut flour won’t work it will makes the dough very crumbly. Enjoy the low carb recipes on the blog, XOXO Carine.
Hey, loved this recipe, thank you so much! Quick question, what could be a good substitute for the psyllium husk?
Hi Monica, You need psyllium husk in this recipe it acts as a binder as there is no eggs. You can easily find husk on amazon or in health food store, here in New Zeland it is sold in any supermarket next to regular flour and it is a very cheap healthy ingredient. Enjoy the pizza crust.
Tried making the dough and I followed the instructions, left it to rest for 10 mins before rolling. Upon rolling, the dough was not sticking together. I had to push the dough together with my hands as it was falling apart. Any idea why ?
Your dough looks too dry, as I mentioned in the recipe, adding more water helps. This can happens if you add slightly too much coconut flour. It contains a huge amount of fiber and can dry out the dough quickly. I hope you still managed to make a delicious pizza crust. Enjoy the blog recipes. XOXO Carine.