Coconut Flour Pizza Crust

As I’ve mentioned in previous posts, I am working on becoming a grain free human being. I’ve learned that I have a sensitivity to grains that leave me bloated, lethargic, and a little nauseous to be honest. I didn’t realize this wasn’t a normal way to feel until I actually cut the grains out. It’s tough. Like Oprah, I LOVE BREAD. Seriously. I love it in all forms; sliced bread, toast, Italian, French, pizza, sourdough, flatbread, tortillas. All of it.  So you can imagine how difficult this has been for me.

In light of my first grain-free “time of the month,” I had to find a pizza crust recipe so I could indulge in some cheesy pepperoni goodness (mm healthy…..). So I found one and tried it and it was really really dry. I’ve never been more thirsty in my life (okay, dramatic). So I tried again, because what better excuse to eat pizza more than once in a short period of time?

I used coconut flour, which is pretty sweet by nature. But once I added all the seasonings to the dough batter, the sweetness was really a non-issue. See below for the recipe! Please leave comments if you have any alternative suggestions or ideas! (Disclaimer: this recipe is by all means NOT a “healthy” alternative to regular pizza crust. It’s a way to steer clear of grains if you have a grain sensitivity! There are also less carbohydrates in coconut flour vs all purpose flour, but I think all the cheese makes up for that!)

4 eggs
1/4 cup ricotta cheese
dash of sea salt
1/4 cup coconut flour
2 cloves of garlic, minced
1 tsp oregano
1 tsp basil
1/3 cup parmesan cheese
Makes two 8″ pizzas, or one 16″ pizza


  1. Whisk together eggs, ricotta, and salt.
  2. Add the coconut flour and continue whisking until there are no lumps. This may take a while as coconut flour takes some time to absorb the liquid
  3. Blend in the oregano, basil, garlic, and parmesan
  4. Line a 9 inch round baking dish with parchment paper (I’ve used a pie dish and a cookie sheet, but you can use a pizza pan if you have one!) and pour half the batter in, the thinner the better
  5. Bake at 400° for about 15 minutes
  6. Remove from the oven and put on whatever toppings you please, turn on broiler and return to oven for about 5-8 minutes or until your toppings are warmed and melted.
  7. Repeat for pizza #2

You could, of course, do this all in a larger pan and make 1 pizza for 2 people (or leftovers). I’ve done both, and when I made one large pizza, I made it on a cookie sheet!

This is what your crust should look like…

I have seen recipes that call for yogurt instead of ricotta (same amount), but I really don’t like yogurt and can’t stomach cooking with it. But give it a try! That would, of course, make it a little healthier while still keeping it moist.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s