Coconut Flour Pizza Crust

I’ve recently been obsessed with creating food using coconut flour. I’m a big fan of low Glycemic Index (GI) eating, and coconut flour fits right into that eating style. Coconut flour is low GI, gluten-free, low calorie, low carbohydrate, high protein, and high fiber. Coconut flour is made from finely ground coconut meat that has had most of the moisture and fat removed. The coconut flavor of the flour is mild, which is really nice in baked goods, but not over-powering. The only potential downside to working with the flour is the delicacy of the finished product. The flour acts like a sponge when liquids are added to it, so it can come out very dry if you don’t add the right amount of liquid/eggs to the recipe. Just be careful to treat your finished product gently until you can gauge its durability.

This pizza crust recipe is really tasty. Coconut flour tends to be heavier than other flours, so make sure you spread the dough thinly before baking for a nice, light finish.

Servings: 1 small pizza

3 eggs
1 clove garlic minced
1 cup coconut milk
1/2 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tsp Herbes de Provence

Preheat oven to 375 degrees.

Beat eggs in a medium sized bowl, add in milk and garlic, stir.



Add remaining ingredients and beat into the milk mixture. The dough will have a consistency similar to a batter. Add just a bit more coconut flour if it is too runny to spread in the pan.


Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper.

Bake for 15-20 minutes in oven. Crust is done when fully cooked through and bottom edges begin to brown.


Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.

Top your pizza with desired toppings. Bake for another 10-15 minutes, depending on the toppings.

Enjoy!