Some of the links on this site may be affiliate links. This means, at no additional cost to you, I may be paid a small commission if you follow the links and make a purchase. Learn more here.
This pizza crust recipe uses coconut flour, tapioca flour, coconut milk, an egg, and a bit of salt. With just five ingredients, you’ve got a gluten free, grain free, nut free pizza dough recipe. It holds together well, and you can roll it out to your preferred thickness.
When my husband and I started dating, we unknowingly started a Friday night pizza night tradition. This tradition has continued for over ten years, although the crust has changed depending on our current food habits.
We’ve done the “normal” wheat crust, the sourdough crust, then we moved to a gluten free & grain free almond flour pizza crust, cauliflower crust, and now coconut flour pizza crust recipe every Friday night.
We love pizza. The crust may change, but it still hits the spot. Every. Single. Time.
We make pizza every Friday night, and I’ve been using this recipe for about the last 4 months (I’m just a little slow to get this one on the blog…sorry guys).
I love that this recipe has simple ratios (so I usually just go by memory instead of looking at the recipe) and that it uses coconut flour and tapioca flour instead of almond flour.
Because, while I love this almond flour pizza crust… have you ever thought about how many almonds you’re eating when you eat a cup of almond flour? That’s a LOT of almonds.
So I like to add some variety into my diet by switching things up every now and then.
Also, this recipe gives a thin crust, crunchy pizza dough which is harder to achieve with the almond flour pizza crust.
Why make homemade pizza?
- Cooking pizza from scratch is better for you than frozen pizzas (or the local pizza joint). YOU choose what goes in and what stays out. You get to decide the toppings! For inspiration, check out this post.
- It’s WAY cheaper than going out to pizza. And who doesn’t love saving money? Looking to save money on your grocery bill? Don’t miss out on 20% off of Grocery Budget Makeover – the course I used to drastically reduce my grocery spending (use code STB20) .
- Honestly, I love traditions. And Friday night pizza night is a tradition that I hope will last a lifetime. I’m not sure what’s better than sitting around the dinner table enjoying a homemade pizza with your family.
Tired of ordering pizza because you have “nothing to eat”?
…even though you just went to the store?
Get started meal planning with this bundle of meal planning templates. Opt in below to get this PDF delivered directly to your inbox.
As I discuss in my pizza sauce recipe post, the crust is extremely important in a pizza. And when you’re trying to make a non-traditional crust, it’s easy for things to go array and for your pizza slice to end in a crumbly mess on your plate.
And who wants to eat pizza with a fork? Not me.
Ingredients used to make this coconut flour pizza crust
- Coconut flour (I used Bob’s Red Mill – get it here).
- Tapioca flour (I used Bob’s Red Mill brand – get some here)
- One egg (We love Vital Farms or Happy Eggs pastured eggs)
- Coconut milk – canned & full fat. This kind has no guar gum
- Salt – We love this salt because it’s still got those trace minerals that are super important.
Tools used to make this pizza crust recipe
- Parchment Paper – These pre-cut sheets are awesome
- Mixing bowl – this kind is nice because it won’t slip off the counter.
- Spoon to mix (I’m loving these wooden mixing spoons)
- Rolling pin – We have this kind and it’s been great
- Baking Sheet – This kind is non-toxic AND dishwasher safe
Optional/bonus tools to make pizza night fun & easy
- Portable pizza oven – totally on our wish list
- Pizza cutter like the pros – also on the wish list
What is the best flour for pizza crust?
Honestly, you can make a good pizza crust with a LOT of different flours. Which is great news. That means if you decide to go gluten free, or grain free, or dairy free, or ANYTHING free, you’ll still be able to find a pizza crust recipe that works for you.
When you buy pizza dough from a restaurant or in the freezer aisle, it’s typically made from wheat flour. If you’re using a gluten free flour, you’ll need to include a binder (egg, flax seed, psyllium husk) to hold it together. This recipe uses tapioca flour and egg, both of which have binding qualities.
I’ve personally made great pizza crusts with wheat flour, cauliflower, almond flour, and coconut flour. Each time they have a slightly different texture and flavor, but they all do the purpose of a pizza crust – hold the sauce & toppings together!
When you buy pizza dough from a restaurant or in the freezer aisle, it’s typically made from wheat flour. If you’re using a gluten free flour, you’ll need to include a binder (egg, flax seed, psyllium husk) to hold it together. This recipe uses tapioca flour and egg, both of which have binding qualities.
How do you bind coconut flour?
If you’ve used coconut flour before, you’ve probably noticed that it doesn’t hold together like wheat flour. And that’s because coconut flour is just dried and ground up coconut. Picture a coconut broken in half…when you make coconut flour, the white part is dried and ground up.
It turns into a flour texture, but it has NO gluten (the protein that binds wheat flour together). So if you want to use it in baking or bread or pizza dough, you need to add a binder to get it to hold together. In this recipe, we use tapioca flour and an egg – both of which help bind the flour together. If you can’t or don’t eat eggs, try chia or psyllium husk instead.
What do you use coconut flour for?
I use coconut flour for just about all my flour needs. I use it to make flatbread to dip in my soup, I use it in my favorite cake recipe, and I use it in my pizza crust recipe. I’m working on a cookie recipe and…surprise…it uses coconut flour, too.
When I first gave up gluten and grains, I switched to primarily using almond flour for my baking needs. But then I started thinking about just how many almonds I was eating when a recipe called for ½ cup or 1 cup of almonds.
Then I started transitioning away from exclusively using almond flour, and adding in more coconut flour instead.
Is coconut flour good for baking?
I like using coconut flour for baking because it’s a high fiber, low carb flour that’s minimally processed – my kind of flour.
What is the secret to a crispy pizza crust? / How do you make the bottom of pizza crust crispy?
With a traditional wheat flour pizza crust you want to make sure the baking steel or pizza stone is hot before putting the dough on. However, with this crust, the edges should get crispy in the oven when baking.
How to make Coconut flour pizza crust?
It’s super simple, pinky promise. Just follow these steps (and use the step-by-step pictures to guide you):
- Add all the ingredients to the bowl & stir to combine
- Roll the dough out with a rolling pin between two pieces of parchment paper
- Make a crust by rolling up the edges if you’d like
- Bake on one piece of parchment in a 350 (F) oven.
And there you have it! Now you’re ready to top with toppings & bake again until the cheese is melted & toppings are hot.
FAQ RECAP
Honestly, you can make a good pizza crust with a LOT of different flours. Which is great news. That means if you decide to go gluten free, or grain free, or dairy free, or ANYTHING free, you’ll still be able to find a pizza crust recipe that works for you.
I’ve personally made great pizza crusts with wheat flour, cauliflower, almond flour, and coconut flour. Each time they have a slightly different texture and flavor, but they all do the purpose of a pizza crust – hold the sauce & toppings together!
If you’ve used coconut flour before, you’ve probably noticed that it doesn’t hold together like wheat flour. And that’s because coconut flour is just dried and ground up coconut. Picture a coconut broken in half…when you make coconut flour, the white part is dried and ground up.
It turns into a flour texture, but it has NO gluten (the protein that binds wheat flour together). So if you want to use it in baking or bread or pizza dough, you need to add a binder to get it to hold together. In this recipe, we use tapioca flour and an egg – both of which help bind the flour together. If you can’t or don’t eat eggs, try chia or psyllium husk instead.
I use coconut flour for just about all my flour needs. I use it to make flatbread to dip in my soup, I use it in my favorite cake recipe, and I use it in my pizza crust recipe. I’m working on a cookie recipe and…surprise…it uses coconut flour, too.
I like using coconut flour for baking because it’s a high fiber, low carb flour that’s minimally processed – my kind of flour.
With a traditional wheat flour pizza crust you want to make sure the baking steel or pizza stone is hot before putting the dough on. However, with this crust, the edges should get crispy in the oven when baking.
What else do I need?
Now that you’ve got the crust figured out…you definitely need a sauce recipe. And have I got JUST the recipe for you! This is my most popular recipe on my entire blog – pizza sauce recipe with tomato paste.
And if you’re looking for topping options…I highly recommend slow-roasting tomato slices
Need a dessert to go with your pizza? I highly recommend this Paleo chocolate pudding. Seriously can’t get enough of it. It’s made with avocados and I am amazed every single time I take a bite that an avocado can taste that good.
Looking for more delicious coconut flour recipes?
- You’ve GOT to try this Coconut Flour Paleo Flatbread
- And don’t miss out on this Deliciously Dark Chocolate Cake made with almond flour, coconut flour & tapioca flour
Coconut Flour Pizza Crust
Ingredients
- Ingredients
- ½ cup coconut flour
- ½ cup tapioca flour
- 1 egg
- ½ tsp salt
- ½ cup full-fat coconut milk (from a can)
Instructions
- Preheat the oven to 375 (F)
- Put all the ingredients into a mixing bowl and mix with a spoon until combined.
- When it turns into a big ball, get two pieces of parchment out and set them on the counter.
- Put the dough between the two pieces of parchment paper and roll out the dough to the shape & thickness that you want. I typically do a rectangle/oval shape to fit within the baking sheet.
- When the dough is rolled out, take off the top piece of parchment and transfer the dough (on a piece of parchment) onto the baking sheet.
- Make a crust by rolling up the edges if you’d like
- Bake the dough in the 375 (F) oven for 15-20 minutes, or until lightly browned. The time will vary depending on how thick you make your crust. The thicker the crust, the longer it’ll take to bake
Notes
Note 1: Rolling out the dough between two pieces of parchment will keep the dough from sticking to the rolling pin.
Note 2: The longer you bake the crust, the crispier it will be.
Nutrition Information:
Yield: 1 Serving Size: 1 pizza crustAmount Per Serving: Calories: 812Total Fat: 41gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 186mgSodium: 1285mgCarbohydrates: 93gFiber: 7gSugar: 12gProtein: 21g
Save this for later on Pinterest!
Leave a Reply