This 4-ingredient Coconut Flour Pizza Crust is thin and sturdy and tastes delicious. You can whip together the pizza dough in minutes. This crust uses coconut flour fathead dough so it’s keto-friendly and gluten-free.
This coconut flour pizza crust uses a fathead dough as the base. If you’ve never tried fathead dough it’s amazing for creating baked items that taste just like the real thing. The melted mozzarella cheese stretches and works just like gluten.
This pizza crust holds up really well and only requires 1 egg! It’s a thin crust with a cheesy flavor. This crust doesn’t get soggy or fall apart. This recipe creates a personal serving size but if you want a larger pizza just make a larger batch and spread the dough out on a large pizza stone with parchment paper.
Since this coconut flour crust is made with fathead dough it’s naturally keto-friendly and nut-free.
How to make fathead pizza dough
Fathead dough is extremely easy to make. First, gather your ingredients. You’ll need:
- Cream cheese
- Mozzarella cheese
- Coconut flour
- One large egg
I’d recommend DIY coconut flour (it’s surprisingly easy), or alternatively you can buy good-quality coconut flour from the store.
You start by melting the mozzarella cheese and cream cheese together.
Then mix it with the egg and coconut flour. After kneading the dough to combine, spread it out over a pizza pan and bake until golden.
I like to top this low carb pizza crust with garlic powder, onions (or onion powder), parmesan cheese and a drizzle of olive oil.
How to store fathead pizza dough
You can store leftover fathead dough coconut flour pizza crust in an airtight container in your refrigerator for up to 5 days or in your freezer for up to 3 months.
Coconut Flour Pizza Crust FAQ
You cannot make this recipe dairy-free. The cheese acts like gluten. You can use this vegan coconut flour pizza recipe instead.
Yes, you can substitute almond flour for coconut flour in this recipe. Most people use about ¾ cups of almond flour when using fathead dough.
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg” or whatever you usually use in place of eggs. Please try my vegan coconut flour pizza recipe instead of using this fathead recipe.
1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
Yes, you can make fathead pizza dough ahead of time and bake the crust and then top it with pizza toppings later. You can also freeze the baked pizza crusts with or without pizza toppings and bake them later.
Related Recipes:
Coconut Flour Pizza Crust (Fathead Dough)
This 4-ingredient Coconut Flour Pizza Crust is thin and sturdy and tastes delicious. You can whip together the pizza dough in minutes. This pizza crust uses coconut flour fathead dough so it’s keto-friendly and gluten-free.
- Prep Time: 7 minutes
- Cook Time: 12 minutes + 10 minutes with toppings
- Total Time: 30 minutes
- Yield: 1 personal size pizza 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ cups shredded mozzarella cheese
- 3 tbsp cream cheese
- 1 large egg
- ¼ cup coconut flour
Instructions
- Preheat the oven to 425° F. Line a small pizza pan with parchment paper.
- Make the dough by adding the cheese and cream cheese to a microwave-safe bowl and set aside.
- Next, add an egg and coconut flour to a large mixing bowl. Combine together.
- Melt the cheese and cream cheese for 90 seconds in the microwave and stir to combine.
- Add the melted cheese mixture to the flour mixture and using a spatula or your hands, gently knead the dough together until everything is one color and is thoroughly combined.
- Using your hands spread the dough over the parchment lined pizza pan. This pizza makes a thin crust pizza.
- Using a fork, poke holes into the crust.
- Bake the crust for 9 to 12 minutes, until golden brown. The pizza crust will puff up as it is baking.
- Top the baked pizza crust with your favorite pizza toppings: tomato sauce, cheese, pepperoni, mushrooms, green peppers, etc. Bake for 10 minutes or until the toppings and cheese is cooked.
Notes
Below is the nutritional info for the whole pizza. This small pizza will cut into 8 slices. Each slice has 142 calories, 3.2g net carbs, and 7g of protein.
Nutrition Facts
- Serving Size: 1 whole pizza crust
- Calories: 1138
- Fat: 74.4g
- Carbohydrates: 25.5g Net Carbs (whole pizza)
- Fiber: 30.8g
- Protein: 57.9g
Impressive! I was a little skeptical, but this formula really works. 100% recommended. Delicious! :- )
How is this 25 net carbs??? 100 g of coconut flour has 19g carbs and 27g fibre so 0 net carbs, this recipe uses only about 30g of coconut flour. Think you need to review your nutritional info.
Wow….WOW! WOW! WOW! Oh, wow, is that DELICIOUS!!! I LOVE pizza and have tested four other keto pizza crusts trying to find the perfect one and THIS IS IT!!! I can’t believe how good this is, I thought it would taste like COCONUT but it DOESN’T….it tastes like authentic, carb loaded, actual PIZZA!!!!! My mom, who’s not ketogenic, but eats a ketogenic diet (guess who does the cooking, lol!) loved it as well! Thank you soooo much!
Oh, and you’re RIGHT, it’s NOT SOGGY!!!!
I just made this pizza n it’s delicious. I like the way it actually works and feels like dough. I put on my toppings and it tastes delicious. I will definitely put it in my recipe book. Thank you so much
So glad you enjoyed this recipe, Elaine!
I’m confused, it says it makes a personal size pizza, but then the stats say 1138 calories, and I forgot, but high fat and carbs also. Is this maybe a full size pizza for more than one person?
It can definitely feed more than one person, but I decided to add the macro for the whole pie just in case. There are 3g net carbs per slice.