You make it in two stages. First, you mix the crust ingredients and bake them. Once you have your crust, you can top it and return it to the oven to melt the cheese. This is the best gluten-free and keto pizza crust I’ve ever tried. It’s soft, but not too soft, so you can easily hold it with your hands. But the best part: it’s delicious! The seasonings mask the inherent sweetness of the coconut. So the result is a pleasantly savory crust that goes wonderfully with the toppings. I’ve been wondering about using coconut flour to make pizza crust for a while now. But I assumed it wouldn’t work since coconut flour is quite sweet. I finally decided to give it a try, and I am so glad that I did!
Ingredients
You’ll only need a few ingredients to make this tasty low-carb pizza crust. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Olive oil spray: I use it to grease the pizza pans. Eggs: I use large eggs in most of my recipes, this one included. Water: To thin out the mixture. Spices: Garlic powder, onion powder, and dried oregano. Coconut flour: Since it’s so extremely absorbent, it’s best to measure it by weight and not by volume. Each gram counts! Grated parmesan cheese: Make sure you use finely grated cheese and not coarsely shredded. Toppings: Marinara sauce (try to use a sugar-free sauce such as Rao’s) and shredded mozzarella.
Instructions
Making this coconut flour pizza crust is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Prepare your pans. Line two pizza pans with parchment paper circles and spray them with olive oil. You can also make these pizzas side by side on a single, large baking sheet. Or just make one large rectangular pizza! Mix the crust ingredients. In a large bowl, mix the crust ingredients in the order listed. Allow the mixture to rest and thicken for a couple of minutes. This will allow the coconut flour to soak up the liquid. Shape the crusts. Using a rubber spatula, transfer half of the mixture into each of the prepared pans. Use a spatula to spread it out evenly into an 8-inch circle. Bake. Bake the crusts until set and the edges are beginning to brown, about 15 minutes in a 400°F oven. Top the pizzas. Remove the pizzas from the oven. Spread each pizza with half the pizza sauce, sprinkle with half the shredded mozzarella, and add any other toppings you like. Return the pizzas to the oven and bake them until the cheese is melted and the crust is golden brown, about 5 minutes.
Expert tip
When it comes to toppings, you can use whatever you like. The only caveat: this crust is more delicate than a traditional crust, so try not to pile too many toppings on your pizza. Topping ideas include pepperoni, bell pepper slices, sauteed mushrooms, red onions, and olives.
Frequently asked questions
Serving suggestions
I like to serve this pizza with the simplest side salad. Good options include arugula salad, tomato salad, and cucumber salad. It’s also good with a side of steamed broccoli or microwave broccoli. If you’d like to recreate a pizza takeout experience, you can also serve this pizza with baked wings or buffalo wings, fresh-cut veggies, and blue cheese dressing.
Storing leftovers
You can keep the leftovers, although they won’t be as good as when made fresh. Keep them in the fridge, in an airtight container, for up to 4 days. It’s best to reheat them in a low oven (250°F) or in a toaster oven on a low setting, although the microwave will also work in a pinch.
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