A pizza crust made of coconut flour that is so easy to prepare and delicious to eat. This coconut flour pizza crust can be made into either a thin crispy crust, or a thicker fluffy crust. It is completely gluten-free, grain-free, low-carb and ketogenic. It can easily be adapted for Paleo and dairy-free as well.
I have tried quite a few pizza crusts in the past year and a half on my gluten and grain-free journey. There are some that turned out ok, and others that turned out downright awful.
Some I even had to eat with a spoon, because there stood no chance of picking them up with your hand successfully. And then really, what’s the point of making a pizza if it requires a spoon? That’s more like a pizza mush.
After a bunch of trial and error, I finally discovered this coconut flour pizza crust which is a super tasty and pickupable (yes, I occasionally make up my own words) crust that can be made either into a thick, or a thin crust. It is totally capable of being picked up and holding together, even if you load a ton of toppings on there.
The thick crust is super fluffy and the thin crust is nice and crispy. It really works great for both types. Although, I must say that I am a thin and crispy kind of person myself.
To make these delicious pizza crusts, you’ll want to start by removing the clumps from your coconut flour. You can do this by sifting it, or by placing it in a bowl and mashing with a fork until all of the chunks are gone.
To the bowl, add in your psyllium husk powder (more on this in a moment), garlic powder and salt, and mix until combined. Next, you’ll want to add in your apple cider vinegar, baking soda and eggs. Mix that all together until fully combined.
Add in a cup of boiling water and mix well. If the dough is too sticky, add in a bit more coconut flour, but don’t add too much. You may need to use the back of a spoon or wet fingers to smooth out the dough onto a baking sheet, because it is kind of sticky regardless of the consistency.
Spread on a baking sheet with parchment paper, or my favorite, a silicone baking mat, to your desired thickness (it will fluff up a bit, but not significantly), and pop in the oven for 15-20 minutes, or until it begins to brown around the edges. Remove from oven and top with your desired ingredients. Place back in the oven until the cheese is melted, and you’re all done!
Psyllium husk powder is a form of fiber that helps to absorb moisture and bind the crust together. I find that is gives low-carb and gluten-free baked goods a more bread-like texture. It is great for your digestion and can help move things along if you need help in that area.
When psyllium husk powder and hot water are combined, the psyllium husk forms a gelatinous texture that acts as a glue to bind the crust together. But don’t worry about this crust being gelatinous, once it is heated, the liquid evaporates and forms a nice firm crust. These coconut flour dinner rolls also include the awesomeness that is psyllium husk powder!
I hope you all enjoyed this tasty coconut flour pizza crust. It was a labor of love to create, and one I hope you guys all enjoy eating. If you give it a shot, let me know what you think in the comments below! If you enjoyed this recipe, I think you’d also like some of the other Italian dishes I have to offer.
Also, if you enjoyed this recipe, you will LOVE this two-ingredient skillet pizza crust! I promise 🙂