For as long as I can remember Friday nights have been pizza night around here. We started off pizza nights with boxed pizza years ago and then switched to homemade white flour crust, then homemade whole grain crust and soaked crust pizza. These days we do soaked crust and also enjoy trying various grain-free crusts. This recipe for coconut flour pizza crust uses mozzarella, coconut flour, eggs, and either buckwheat or flax seed. You might be a bit skeptical. I was.
I tried the cauliflower crust that has been so popular on Pinterest, but it turned out soggy for me and I am a fan of crisp pizza crust. This coconut flour crust turns out perfectly crispy every time. It’s like pure, crispy, cheesy goodness. It would make AMAZING breadsticks! I can’t even exactly describe how yummy this crust is so you’ll just have to try it for yourself. The whole family really enjoys it and looks forward to having it again. We’ve tried a variety of toppings from leftover roast beef to fuzzy peach heirloom tomatoes with homegrown basil. It’s all good!
How would you top this crust?
Ingredients
- 1 cup shredded mozzarella cheese (I use the full fat type)
- 1 egg
- 1 tablespoon cream of buckwheat (or flax meal)
- 1 tablespoon coconut flour
- 1/8 teaspoon baking soda
Instructions
- Preheat oven to 425.
- Mix all ingredients in a bowl until well combined.
- Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible, using the back of a spoon or fork.
- Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places. Remove from the oven and add desired toppings.
- Bake for a few minutes, just to melt cheese on top.
I found this recipe a while back and cannot find the original source. If you know who it is, please let me know so that I can give them credit. Thanks!
WOW! Looks amazing – I think I’d have to top that yummy crust with ham and pineapple toppings! *wiping away the drool*…I’m here to spread some sunshine – you have an award waiting for you at my blog. Thanks again for all you do to brighten my days! http://thebetterbaker.blogspot.com/2012/06/sunshine-award.html
Thank you, that is so sweet of you!
I would be interested in knowing how you make the soaked pizza crust!
Sure, I will try to post it soon!
Ditto on the soaked pizza crust, but in the meantime, I can’t want to get my hands on some coconut flour to try this one. Homemade pizza is a weekly Friday night ritual in our house too!
Friday night must be a popular pizza night! I will have to share that soaked crust recipe soon.
It looks wonderful. I have a zucchini pizza crust that is similar. I can’t wait to try this. Yum.
Zucchini pizza crust? Yum! Do you have that recipe up on your blog?
Amazing!!! YUM!
Trying it now!
This is the BEST gluten free pizza recipe ever. Thanks so much!!!
You’re very welcome, Connie. So glad you enjoyed it :) We love it too!
This looks so delicious. Any suggestions on how to make it dairy free as well?
Sorry, but I don’t know how you’d make it dairy free. You may want to try a search for cauliflower crust. A lot of people seem to like it as a grain free crust.
What size pizzas are these? Inches wise :)
I’d say they are about 8-10 inches.
I had almost given up on pizza and promised my husband that this was my last attempt – no more gross pizza crust torture if this recipe didn’t work! All the other recipes say you can pick it up, and I suppose that’s technically true if you don’t mind a fistfull of mush… The other recipes all had an unpleasant taste and texture.
WOW! Finally! This is crispy, chewy, full of little tiny air pockets, and the cheese covers the coconut flavor nicely. You can actually pick it up. Thank you a million times over for this recipe! I changed it a hair: Subbed chia meal for the buckwheat/flax meal as a binder (1:1 sub), and since my motz was skim, I did half cheddar to up the fat to be sure it crisped up. It added a nice flavor anyway, so I might do it that way from here on out, if I have it on hand.
You might want to send this to a primal/paleo blog like Mark’s Daily Apple – I bet it would increase your readership if you contributed this recipe masterpiece! So far the best pizza crust on Mark’s Daily Apple is the shredded eggplant crust (ick!). Can’t thank you enough!
You are very welcome, Liz! I’m glad you enjoyed the recipe!
Is there a sub for flax meal or can I do without that part? We’re on GAPS so cant do the buckwheat and I dont have any flax…
You might try ground almonds. I would think that should work.
This looks so yummy! You have a wonderful blog.
Thank you!
OMG! This recipe was amazing! Thank you! Thank you! I added crushed rosamary to the crust…yum!
Thanks, Ursula. I will have to try it with rosemary. That sounds tasty!
Hello Katie. Your recipe calls for 1 tablespoon flax meal and 1 tablespoon coconut flour and it creates the large pizza above it or is this another picture. I am trying to figure out how to use other flours. Thank you. Kami
That’s right. The crust is mostly cheese and it is probably about 7 or 8 inches. I’d say it would serve 1-2 people depending on how hungry you are :)
Im thrilled to have found your recipes! We are whole food converts. You have “real recipes” that my family will love! Trying to convert my 4 yr old twins has not been easy, I think they’ll love your recipes! Thank you
That is awesome, Julie! I love it when we can get kids and families to enjoy real foods :) Have a blessed day!
I don’t suppose anyone calculated calories, carbs, etc?
Barb,
I don’t normally count calories as I find that eating a diet rich in whole foods and minimal in junk seems to naturally regulate weight etc… If you want to calculate calories you can enter something like recipe calorie calculator and enter the ingredients to calculate. Hope that is helpful. Have a blessed day and thanks so much for coming by.
Just tried this and it was hands down the best low carb grain free pizza crust I have ever tried. I’ve tried them all, and nothing comes close to the flavor and crunchiness of this one. I used half vegan mozzarella (made from rice) in sub of half the regular mozzarella for the crust and cheese topping…. It still worked and was soooo good! Thank you for this recipe!
Thanks, Courtney :)
After recently having been told by the doctor I neededtogo100% grain free..no wheats, no corns, no rice….I was great …now what. My husband since I am the chef in the house really likes pizza, so the search was on to find and make a crust that well tastes likes crust! How happy was I when found AND tried this recipe! The taste is tremendous, and yes by golly you CAN hold in the hand like “regular” pizza. I added a few herbs oregano and rosemary to the mix, and it was awesome. I am pre making a few crusts up, So we can have for lunches or snacks. Thanks for having shared this.
You’re welcome, Loretta! So glad you all enjoy the crust :) It has definitely been a favorite over here :)
is this crust lower in carbs and better for diabetics?
I am not sure, Ben. If you check spark people they have a recipe calculator where you can input the ingredients and find out all info such as carbohydrate totals. Hope that helps!
I plan on making this tonight, but I’m unsure about the serving size… Do you usually double this for your family? I’m just cooking for me and my roomate… is this crust pretty filling? [We're topping it with organic walnut + basil pesto (homemade), organic prosciutto (sauteed), and maybe a sprinkling of extra parmasean or mozzarella]
I’d probably double the recipe :)
I just made it! It was great! I was so suprised how much it rose (it was still thin, but considering how thin I rolled it, it turned out pretty thick!).
I mixed in a little colby jack and a few pinchs of organic italian seasoning. I topped it with some shredded chicken instead of prociutto (forgot to defrost it, I had some frozen leftovers from another recipe), but when I took it out of the oven, all the crispness had gone away because of the moister of the chicken, becareful with the toppings!
Anyway, it was great dipped in some fresh pesto (courtesy, Cooks Illustrated), thanks for the recipe, I’ll definitely make again.
You’re very welcome, Jenny. Glad to hear that it was enjoyed and your take on the toppings sounds tasty!
I made this last night and thought it was even better than the store crust. This is a really filling pizza. I am a big guy looking to drop a lot of weight and I feel recipes like this are very beneficial to leading a lifestyle to what I consume will be low on the glycemic index. Thank you again!
Awesome! You’re very welcome, Greg!
Very excited to try. Is creamed buckwheat the same thing as buckwheat flour? I am not familiar with that. Do you mind educating me?
Great recipe – however when I copied the recipe down from my Kindle Fire I failed to list the 1 egg. Didn’t matter – it still turned out great. Excellent crispness, which I love, easy to hold and foldable, just like traditional pizza. Added some Italian seasoning mix and garlic to the crust mix. Topped the baked crust with grilled zucchini, red pepper, sliced grilled onion, chicken and, of course, more cheese. It received a smiley face sticker and I plan to try it again soon, with the egg in the mix!! Oh, and the hubby noted that it was a “keeper” recipe. Thanks for sharing, Katie.
Good to know about the egg, Kathi. Glad it received such good reviews. My hubby loved it too :)
I tried this recipe, really looking forward to it, and I really didn’t like it, I found the flavour of the coconut too overbearing, the texture was quite strange. Sorry for being so negative but I just could not eat it. Thank you for the recipe though, it was worth a try!
This was great! Very rich though. It was super quick to make and the texture is very good. I added Italian seasoning and it didn’t taste like coconut at all. I also used almond flour in place of the buckwheat flour because its what I had. I will definitely make this again.
Great :) Thanks for stopping in and have a good one!
I follow the GAPS diet and have been craving pizza for months. When I found your recipe and saw the delightful comments below I knew it was finally time to try a pizza I could enjoy too :)
This was so easy to make, didn’t take that much time, and the crust turned out really nice. Fantastic texture, tasty flavor, very creative!
Will be making again and happy with the low cost of this dish too! :-) Thank you Katie!
Awesome. You’re SO welcome, Liz!
DELISH!!! I just made this with a bit of pizza sauce topped with motz cheese, turkey bacon and turkey pepperoni…NUM! Can’t wait to try it with turkey bacon and pineapple. Some of these gluten-free crusts turn out terrible so I was very pleasantly surprised for this one to be soo good :)
Thanks!
Ok..was excited to try this…if this is my best option for pizza crust i’m in trouble. I didn’t like it. I make homemade dough using flour….I am trying to get rid of flour in my diet…so either no pizza or just have to indulge.
Ummm….YUMMMMMM. Thanks so much for this recipe! Wonderful!!!
Why did my crust end up turning soggy on the bottom? I used parchment paper.
I am not sure Nicola, I haven’t had that problem. Did you make any alterations to the recipe?
Happy New Year and THANK You! I have read over this recipe and all the comments several times and finally tried it just now. I used a mix of cheeses, gouda, sharp cheddar and about 2 tablespoons of parmesan to equal a cup as that is what I have on hand. Also used chia meal i/o the flax or buckwheat. PERFECTION! I can see using this as a cracker recipe and adding different herbs. Thank you so very much for this amazing recipe and all the info from your followers. Now, back to noshing.
You’re welcome! :)
Enjoyed. Used 1 tablespoon from packet of instant organic oatmeal(didn’t have buckwheat or flax), and half mozz and 1/2 cheddar, yum. Reminds me of the Cracker Barrel biscuits.
Awesome. Thanks for the feedback!
I followed the recipe exactly, it was crispy and delicious! It held my toppings well but I will definitely go VERY light on tomato sauce next time… BUT there will be a next time. Thanks!
I just found your site tonight while looking for a coconut flour pizza crust. I’m SO happy that I found this recipe. I made it tonight and it’s PERFECT! Even my 2 year old twins thought it was delicious. Thank you so much! I looked at several other recipes on your site and I’m SUPER excited to try several of them. THANK YOU!!!!!:D
This came out SO good! We were out of eggs and it was snowing so I used 1 1/2 tbs EVOO, 1 1/2 tbs water, and 1 tsp of baking powder and it was perfect. I made my fiancé a regular crust and he liked mine better!! Thank you very much!!
Awesome! Thanks for offering the egg free alternative.
I made bread sticks out of this, I added Italian season (masks the coconut flavor) and a bit of parmesean along with the mozzarella. I’m eating them right now dipped in my favorite marinara! delish!
Good to hear. That sounds yummy :)
I am so intrigued by this. Can’t do dairy, so it would take some serious consideration as to how to get around that, but I’m going to noodle on it for a while as we are also part of the Friday night pizza club. :-) Thanks for sharing, and if you haven’t already done it, I second the vote for the soaked grain pizza. Thanks Katie!
I do have a recipe for soaked buckwheat pizza… It is a grain/gluten free recipe :) http://thischickcooks.net/2012/08/09/gluten-free-pizza-crust-made-with-buckwheat/
This recipe is WONDERFUL!!! Sorry for the all caps but wow!!!! Also I tried it with 3/4 of feta and left it in the oven for about 7 minutes longer and it was phenomenal!!! Thank you so much for making pizza doable again!
Made this tonight…….Amazing!!! This will make being grain free a beautiful way of life.
Best pizza crust….ever!
I also wanted to say that I substituted manchego for the mozzarella. Turned out Perfect!!!!
I really enjoy this recipe, I’ve made it with some modifications and now make it 2-3 times a week I love it so much. Even my fussiest friends like it! It’s a recipe to help convert friends who’s diet is killing them to a better way of eating, cause this tastes really good! I’ve posted a link back to your site here where I posted my own version of this. http://glutenfreeislandgirl.ca/2013/%month%/gluten-free-pizza-dough/
Awesome. So glad you are enjoying it!
For some reason, this has not worked out for me. I tried it once with parchment paper, and it got stuck to that. Then, I tried it again after greasing the parchment paper with coconut oil, and it STILL stuck to that. Any ideas as to why that might be happening?
The first thing that popped into my head was wondering if you used low fat cheese. I used full fat for the recipe. I’m not sure what would be causing issues for you.
Omg I made this tonight for dinner!! IT WAS SOO GOOD i over ate!! haha Thank you so much!
Thank you!! So glad you liked it :)
I made this pizza crust last night and nearly cried. It’s the best gluten free crust ever – and grain free at that! Chick you CAN Cook!!!1
Aw, thanks, GFSteve :)
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