Coconut Flour Pizza Crust

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coconut flour pizza crust

Coconut Flour Pizza Crust:

This coconut flour pizza crust recipe is from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health. Enjoy this coconut flour pizza crust recipe!

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

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1 vote


Coconut Flour Pizza Crust




Yield 2 Servings


3 pasture-raised eggs

¼ cup of grass-fed butter/ghee or coconut oil, melted

¼ cup + 2 tbsp. coconut flour

1 clove crushed or minced garlic

1 teaspoon dried oregano (optional)

1 tsp aluminum-free baking powder

¼ tsp pink salt



Step #1: Preheat oven to 350 degrees F

Step #2: Line a pizza sheet with parchment paper

Step #3: Mix together the wet ingredients in one bowl and the dry ingredients in another

Step #4: Combine the wet and dry ingredients

Step #5: Roll batter onto parchment paper until about ½-3/4 in thick

Step #6: Bake for 20 minutes


Step #7: Take the crust out and top with favorite ingredients such as grass-fed raw cheese.

Step #8: Place back in oven to bake for another 2-3 minutes or just until the cheese has melted.

A good option for a lower carb, pizza style marinara sauce is this right here

***The nutrition info for this recipe is based on the linked ingredients above** 

***Nutritional information does not include optional ingredients ***

Courses Dinner

Nutrition Facts

Serving Size 1/2 pizza crust

Amount Per Serving

Calories 398

% Daily Value

Total Fat 32 g


Total Carbohydrates 14 g


Dietary Fiber 8 g


Sugars 5 g

Protein 14 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

coconut flour pizza crust

Dr Jockers Comments:

Pizza was one of my all-time favorite foods growing up. I would always ask for it for my birthday. I have barely touched pizza in the last 10 years until now!!  If you are looking for a good pizza sauce to use with this, I recommend this one

Coconut flour is a low-carb, prebiotic fiber rich flour source. It bakes differently than typical wheat or even almond flour. You typically need more eggs and butter than the other flours because the coconut flour soaks it up.

We added garlic and oregano to the pizza crust to add anti-microbial, antioxidant rich nutrients. The grass-fed butter and or ghee adds butyric acid which is a powerful anti-inflammatory fat as well as key antioxidants and conjugated linoleic acid (CLA). CLA strengthens our immune system and improves fat burning.

Pasture-raised eggs are rich in phosphatidylcholine, which is a key nutrient for healthy brain and nervous system function. Eggs are also great sources of clean protein and antioxidants such as retinol and vitamin E.

You will love this crust! You can add in some organic tomato sauce and grass-fed raw cheese along with pizza herb seasoning for a traditional plain pizza. Add whatever toppings you like such as mushrooms, bell peppers, anchovies, onions, etc. Enjoy!

coconut flour pizza crust

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Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best-selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.”


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  1. I know raw milk cheese is healthier than regular pasteurized cheese. My question is, when cooking/baking cheese doesn’t this negate the raw aspect of cheese?

    1. Yes it can damage the enzymes and probiotics, but often bacillus coagulans is used as a fermentation starter for cheese and B coagulans can survive high heat environments.

  2. I am unsure how much coconut flour to use. A quarter cup + 2 tablespoons. Is this two ways to measure? Or add them together?

  3. Hello and thank you for the great website and recipes! I started the LCHF life style this spring and can’t believe how much it has changed my health! Like you DR., pizza was one of my favorite meals and i haven’t had a traditional pizza since spring of this year – so about 4 months! I have been hunting for a LCHF recipe – and here it is! A friend shared a cauliflower pizza crust recipe with me – which I just made this week (very long process to make) and it was rejected by my 12 year old who begged me – please! don’t ever make it again 🙁 and i have to agree with her – it was not worth the almost 2 hour prep time. My soul purpose for going on the WWW today was to find a coconut flour crust pizza recipe and here it is! Thank you! You just may have saved our weekly mother& daughter movie night! ♥

  4. 1/4 cup coconut flour must be a typo. I checked the original recipe and it says 1/4 cup also, but that makes soup. What’s the real amount?

    1. Hey Rick, Yes ¼ cup + 2 tbsp. Coconut flour is very absorbent but if it’s not thick enough you can try adding more of course! Letting it sit you may notice is thickens up as well.


    1. Hey Joti, The goal with this recipe was to provide a grain-free alternative. Buckwheat would be considered a grain which is not something I recommend consuming on a regular basis.

  5. I’m in the uk & I am never sure how much your Cups weigh, as I find there are different quantities when I look online for it.
    Can you tell me how much either in grams or ounces a cup weighs please?

  6. I miss Pizza and decided to try this recipe. For me it was a bust. Did not like it at all. Trying to adjust to the SCD diet. Changed the baking powder to the baking soda and everything we together fine, but it just didn’t taste good.

    1. Yes. Traditionally 1 tsp bicarb per two cups of wheat flour is sufficient raising agent. Therefore, 1 tsp per 1/4 cup of cocnut flour is far too much (8 times the accepted amount!). I also thought the 1/4 cup of coconut flour far two small an amount for 3 eggs.

      @Dr. Jocker concerning Joti’s question about buckwheat. Just a small thing: Buckwheat is a seed from a bush, not a grain (grains belong to the grass family). True, it may be high in carbs – it has long been used as a flour substitute – but it isn’t technically a grain – just a seed.

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