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As we’ve been stationary for the past month before The Epic Journey East, I thought it was a good time to clean out and reorganize the pantry. I had some coconut flour on hand, so I decided to work on a pizza crust recipe with it.
For those of you who have never worked with coconut flour, here are a few tips:
- It does have a mild coconut flavor to it. I love coconut and don’t really mind it, but it’s something to be conscious of.
- It has a higher fat content than most flours. To illustrate, I looked up the nutrition label for Bob’s Red Mill organic coconut flour. 2 tablespoons of flour have 2 grams of fat, both of which are saturated. Comparatively, 1/4 cup of Bob’s Red Mill brown rice flour has only 1 gram of fat and no saturated fat. Even though many studies show that saturated fat from plant sources is “safer” than saturated fat from animal sources, you still want to limit your overall saturated fat to no more than 5% of your daily calorie intake per the newest guidelines.
- Coconut flour is very fine and soaks up liquids very quickly. It can also be very crumbly and hard to bind. The paleo adherers out there would use eggs to bind it, but of course us vegans don’t do that.
- This pizza crust, like most gluten-free vegan crusts, is not going to be the same consistency as a regular crust. It’s going to be denser and somewhat chewy. Kind of like a thick cracker.
Overall, I’m giving you this recipe so that if you have any coconut flour in your pantry and you’re not sure what to do with it, here’s an idea. But you may have noticed I never posted a coconut flour recipe before, and you’re not likely to see too many coconut flour recipes from me in the future. However, this is a tasty crust, and it worked for what I needed it to do (hold up the mountain of veggies I put on top of it).
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Coconut Flour Pizza Crust (Oil-Free, Yeast-Free, Dairy-Free, Egg-Free, Gluten-Free, No Added Sugar (for savory version), low-FODMAP)
- 1 cup coconut flour
- 1 tsp oregano
- 1 tsp basil
- 1 tbs nutritional yeast
- 1 tbs baking powder
- 1 tbs xantham gum
- 2 tbs psyllium
- 1 cup water
- Preheat oven to 450 degrees.
- Add all dry ingredients together in a bowl and mix thoroughly.
- Slowly add and combine water. Adjust water and flour as needed to create a slightly sticky dough.
- Roll out crust and place on a non-stick baking mat or other non-stick baking surface.
- Bake crust without sauce and toppings for 15 minutes or until it starts to brown on top and the bottom lifts off the pan easily. Add toppings and continue cooking for at least 10 more minutes or until toppings are cooked to your satisfaction.
Bonus idea: Make a sweet instead of savory coconut flour crust and top it with fruit! Instead of nutritional yeast, oregano and basil add sugar or maple syrup plus cinnamon.
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