Coconut Flour Pizza Crust

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Gluten Free Low Carb Pizza Made with Coconut Flour

Gluten Free Low Carb Pizza Made with Coconut Flour

I have returned from a week long vacation and am ready to get back into low carb cooking. Before I left, I had been experimenting with making a pizza crust out of coconut flour. My first try resulted in a bland and spongy bread. I received several suggestions on my Facebook page on how to improve the recipe. I added ground flax seed to get rid of the sponginess. The added flax really made a difference and resulted in a much crisper crust. I like pizza crust that is thin and crispy so the flax meal was a great addition. To fix the taste, I added more seasoning as well as a little olive oil.

Gluten Free Low Carb Pizza Crust with Coconut Flour and Flax

Gluten Free Low Carb Pizza Crust with Coconut Flour and Flax

I warned my picky daughter that the delicious smelling pizza had a “special” crust on it. She was still willing to try it because I had already sampled it and told her it wasn’t bad. My daughter’s favorite frozen pizza is Freshetta so her comment was “It’s okay, but it’s no Freshetta.” Just the fact that she finished the slice without a complaint is reason enough to call the recipe a success.

Gluten Free Low Carb Pizza

Gluten Free Low Carb Pizza

 


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* * * ½   10 votes

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Comments

      • Anonymous says

        it’s in the oven now, smells great… will let you know! fingers crossed! pizza is the only thing i cheat for, this is my first attempt at low carb crust.

      • Nancy says

        i used the baking powder. smelled great baking. i let it cool before adding low sugar tomato sauce, spices, pepperoni, and cheese. i will try this again, but i think go a little thinner next time. i did a roughly 10″ diameter pizza, it wasn’t specified that i saw, was afraid it wouldn’t hold together if it was too thin because it starts out kind of wet but i’ll push it to 12″ at least next time. it’s a bready vehicle to get toppings in, and it definitely works for that. nothing to complain about at all,for the carb savings, but it’s my first low carb crust i still miss the old italian pizza dough. I’m trying!!
        Thanks bunches for the recipe! :)

        • says

          This is the first “flour” based pizza crust I attempted after making several cauliflower pizza crusts. It is supposed to be a thinner crust. I used to roll it out to about 12″ or so. I’d often make extra and vacuum seal for later. I’ve tried a few other crusts and my favorite is based on the “fathead” pizza dough which adds melted mozzarella. We use the crust from the deep dish pizza recipe now which goes over well with those who don’t do low carb.

  1. LCDC says

    I made this tonight and the flavor is pretty good – the spices really cover up the taste of the coconut (which would otherwise seem an odd note with pizza flavors). However, I noticed that in your description, you said that in tweaking your original recipe, you added a couple tablespoons of olive oil, but the recipe as posted only calls for 1 tbs.

    Also, I think that baking on a silicon mat prevents the crust from becoming really crisp, so next time I am going to use parchment paper to see how that works.

    Thanks for the recipe!

    • says

      My crust came out pretty crisp on the silicon mat. I was going to add two tablespoons of olive oil, but I think I may have only added one. Thanks for catching that!

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