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.
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 us, 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.
Ingredients and Substitutions
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.
How To Make Coconut Flour Pizza Crust
This is not a difficult recipe, it only takes 4 ingredients and 10 minutes of preparation.
Pour all the dough ingredients in a large mixing bowl.
Stir the mixture with a silicone spatula until it’s sticky and holds together.
Roll the coconut pizza dough into a large ball.
Place the ball between two sheets of parchment paper and roll it flat.
Cut the dough into a pizza shape and reuse leftovers for another pizza.
Pre-bake the crust for 12-15 minutes at 430°F (220°C).
Add the toppings of your choice on the pizza.
Bake the pizza again for 6-10 minutes at 430°F (220°C).
Topping Suggestions
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!
Fixing Common Issues
- Crust Cracks While Rolling – If your dough cracks, it may be too dry. Knead in small amounts of lukewarm water until it becomes pliable.
- Purple or Blue Crust – This happens when using psyllium husk powder with certain brands. Always use whole psyllium husk to avoid this discoloration.
- Sticky Dough – If your dough is too sticky to handle, chill it for 10-15 minutes before rolling.
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.
Carine’s Baking Tips
- Measure Ingredients Accurately – Coconut flour and psyllium husk are highly absorbent, so even slight deviations can alter the texture. Use a kitchen scale for precision.
- Let the Dough Rest – After kneading, allow the dough to sit for 10 minutes to fully hydrate. This makes it easier to handle and prevents crumbling.
- Oil the Parchment Paper Generously – A light coat of olive oil prevents the dough from sticking while rolling or baking. Skipping this step can make the dough difficult to work with.
- Roll Between Parchment Sheets – This method prevents sticking to the rolling pin and makes it easier to achieve an even thickness.
- Adjust Thickness for Desired Crispiness – Roll the dough thinner for a crispier crust or slightly thicker for a chewier base.
- Pre-Bake The Crust – Pre-baking ensures the crust is firm enough to hold toppings without becoming soggy. Check for a lightly golden color before adding toppings.
- Use Low-Moisture Toppings – High-moisture toppings like fresh tomatoes can make the crust soggy. Opt for drained or roasted vegetables instead.
- Avoid Overloading with Toppings – This crust is sturdy but lighter than traditional pizza dough. Too many toppings can overwhelm it.
- Experiment with Seasonings – Add garlic powder, onion powder, or Italian herbs to the dough for an extra flavor boost.
- Freeze Pre-Baked Crusts – For quick meals, pre-bake multiple crusts and freeze them. Reheat directly from frozen before adding toppings.
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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Making the coconut flour pizza dough
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In a large mixing bowl, add the coconut flour, psyllium husk, salt, olive oil, and lukewarm water.
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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.
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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
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The dough ball is now firm, elastic, and ready to roll.
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Lightly oil a sheet of parchment paper with olive oil (this will prevent the pizza base from sticking to the paper while baking).
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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!
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Remember, it is crucial to roll the dough between parchment paper sheets, or the dough will stick to your rolling pin.
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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
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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
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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.
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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.
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Serve immediately.
Storage: You can store the raw pizza dough in the fridge for up to 24 hours, wrapped in plastic wrap or an airtight container.
Toppings: Any toppings work well with this pizza base. Feel free to use any white base or sugar-free BBQ sauce if preferred.
Serving size: The nutrition panel below is for one slice of coconut flour pizza crust without toppings. This pizza crust makes 6 slices of 10-inch pizza crust.
Psyllium husk: Don’t use Metamucil fiber supplements in this recipe. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
Serving: 1 slice, no toppingsCalories: 137.5 kcal (7%)Carbohydrates: 16.9 g (6%)Fiber: 12.9 g (54%)Net Carbs: 4 gProtein: 3.5 g (7%)Fat: 5.8 g (9%)Saturated Fat: 3.8 g (24%)Polyunsaturated Fat: 0.2 gMonounsaturated Fat: 1.7 gSodium: 150.9 mg (7%)Potassium: 0.04 mgSugar: 1.7 g (2%)Calcium: 11.3 mg (1%)Iron: 0.7 mg (4%)Magnesium: 0.4 mgZinc: 0.003 mg
About The Author
Carine Claudepierre
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!
