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RecipesGluten-Free Pizza Crust
Makes 2-4 servings
Preparation: Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet. Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to ¼ inch thickness on a baking sheet lined with one piece of parchment paper. Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking. Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve. Recipe submitted by Lauren, Fort Myers, FL
This makes a great, tasty pizza crust. I'd say it makes more like 2 servings, but that can all depend. :) Don't try substituting or leaving some ingredients out if you want the best results.
# Posted By Sarah
| 11/5/08 10:14 AM
Love this recipe! It turns out a little crspy and a little doughy/chewy, just like regular crust's texture. If you make personal size pizzas (this recipe would make 4) there's no need for the extra parchment. After 15 minutes baking just flip over with a spatula.
Thanks for the great recipe Lauren!
# Posted By Karen
| 11/6/08 2:20 PM
This is an awesome recipe!! Great for low-carbers, and the tastiest alternative to real flour crust that I've tried. Thank you!
# Posted By Jeanette
| 12/6/08 4:38 PM
Will it come out ok if we skip the mozzarella? I need it to be gluten-free and caesin-free.
# Posted By Beth
| 10/28/09 1:36 PM
Beth: Unfortunately, no. It's the base of the recipe, and taking it out would be like taking the flour out of a bread recipe.
# Posted By Sarah
| 10/29/09 12:11 AM
This was the best pizza crust i've had in a long time. My hubby who is not a serious foodie like me gave me four kisses after trying it. The ingredients look questionable before going into oven. (yes, I admit I had my doubts at that point). But once baked crust is golden and beautiful. This recipe is def. a keeper and so easy!
# Posted By Arianna
| 1/1/10 2:05 PM
Any suggestions for making it caesin free. I've been looking for an easy pizza crust gluten free and caesin free for a long time. When I came across this I thought it was perfect until I read that you must use the cheese. Would love to hear any suggestions or substitutions that might work. Thanks!
# Posted By Eileen
| 1/1/10 4:32 PM
I'm wondering if you could substitute the mozzarella with almond cheese. It has a similar texture and they have a mozzarella-flavored version. I'm in the same boat, needing casein-free foods, so I am very interested in knowing if someone has tried this (or is willing to).
# Posted By kd
| 1/3/10 10:52 PM
Does anyone know how the carbs are for this recipe?
# Posted By wc
| 1/9/10 4:38 PM
This was surprisingly good. I thought that since the crust was cheese you wouldn't need as much on top, but I was wrong you still need it. My family was skeptical but all but one ate it gladly. Will definitely make it again. Thanks for the recipe!
# Posted By Melissa
| 1/14/10 6:30 PM
We have been wheat/gluten free for a long time and had long given up on any kinds of "substitutes" for it. I recently discovered coconut flour and enjoy using it for some yummy treats. I just tried this recipe for pizza crust today and was AMAZED at how good it was! It was easy to make, turned out beautifully and it's my daughter's absolute favorite! She's thrilled because she thought she'd never be able to have "real" pizza again. This is wonderful - very well done!
# Posted By Darci
| 2/2/10 5:09 PM
To reply to the above question about the carb content: the total recipe nets only 3 grams of carb (only from the coconut flour). We made it into four servings so that's less than one gram per serving!
# Posted By Darci
| 2/2/10 7:52 PM
WOW - This was fabulous - the best thing I have made with coconut flour to date! We used part skim mozzarella and it turned out great - we will be making this again! It is so yummy and so easy! Do you know if you can make the crust ahead of time and freeze it?
# Posted By linda
| 2/6/10 7:41 PM
You probably could, but it definitely wouldn't be the same.
# Posted By Sarah
| 2/7/10 6:11 PM
I love you Lauren from Ft Myers Florida, from Rose in Cape Canaveral. I first tried the Flax Pizza Crust recipe which was ok, but when I tried YOURS, I thought I was in heaven! It was so delish that I couldn't believe it! This is from an Italian who knows good pizza crust! ;) Thank you so much for sharing. Again, your recipe was UNBELIEVABLY GREAT!!!!!
# Posted By rose
| 4/24/10 12:17 PM
FIrst time trying coconut flour for the flour free diet and it was fabulous! Coming from big carb/pizza fans, I will make it again for sure. And super easy! Felt very light instead of heavy like after eating regular pizza afterwards! Gonna try the fish with the flour next
# Posted By MLN
| 4/28/10 9:27 PM
I have made this many times now and it works well with either cheddar or mozza - whatever you have on hand. I find pressing the dough out by hand works better to get a good shape and works better to get a thin crust. I also added herbs to mine and it tasted great.
# Posted By JM
| 5/23/10 12:26 PM
Hallelujah! A real pizza crust! No more spending $8 for a tiny, nutritionally suspect, not-so-wonderful GF pizza from the organic freezer section of the grocery store anymore! My family loved this. Even my picky toddlers ate it!
# Posted By Lisa
| 5/31/10 12:22 PM
Great recipe!!! Enjoyed it so much that I just shared it (with recipe, steps and pictures) on my blog!
For those of you who don't have flax meal on hand, I thought substituting an extra 2 tbsp. of coconut flour worked very well. My family loved this!
# Posted By Therese
| 8/12/10 2:30 PM
Thank you Therese for commenting on substituting extra coconut flour for the flax, since I'm trying to not use flax due to its high PUFA content.
Can't wait to try this!
# Posted By Debbie
| 9/29/10 8:01 PM
This was really fantastic!! Thanks so much for this yummy recipe. Eileen, if you are still looking for a similar pizza crust recipe without cheese, i may be of help to you!
# Posted By talula
| 10/15/10 7:02 PM
So, I must be missing something, but don't you usually add the toppings before the pizza goes in the oven? If you cook the crust first, then add toppings and then return it to the oven, seems like the pizza crust will then be overdone - what toppings are you adding and how? Thanks. Guess I'm clueless.
# Posted By Stephanie
| 11/11/10 10:54 AM
Stephanie: Yes, for a normal pizza crust that is what you'd do. This crust however takes a lot longer to bake then it would for the toppings to cook up. It also has to be flipped over to ensure even browning. That's why it has to be baked ahead of time. When it is returned to the oven a second time, you're not really cooking it, you're just sticking it in long enough to brown the cheese that you used as a topping.
You can use any toppings you want on here, it doesn't matter. Veggies, meat, cheese, sauce, it's all good. Just remember less is more when it comes to pizza toppings, and be sure to remove the pizza from the oven once the cheese you used as a topping is melted and browned. Hope that helps!
# Posted By Sarah:)
| 11/11/10 11:36 AM
Yes, that helps a great deal. Thanks for the clarification!!
# Posted By Stephanie
| 11/11/10 1:59 PM
will this recipe work without the flax since most previously ground flax is already rancid? thank you
# Posted By jessica
| 11/24/10 1:12 PM
We recommend you grind whole flaxseeds
# Posted By Brian
| 11/24/10 3:36 PM
This really was a very delicious substitute for real pizza. I didn't feel that bloated full feeling after I ate it since there was no regular flour in it. Also, left overs from the fridge are delicious too.
# Posted By Pam
| 11/30/10 9:56 PM
Hi, I have two questions;
If you are baking on a pizza stone, do you still have to flip or will it brown on both sides natually? Second, I have been trying to come up with a pizza dough recipe to make pizza pockets for my son. Would this dough work ok for that. I have a plastic pizza pocket press to seal everything Thank you
# Posted By Terri
| 12/5/10 12:23 PM
Terri: Yes, you still need to flip it. I honestly don't know about pizza pockets as I have never tried that with this recipe before. Give it a try.
# Posted By Sarah:)
| 12/5/10 7:04 PM
Does it taste like coconut?
# Posted By amy
| 1/18/11 12:32 PM
In reply to Amy, no, it does not taste like coconut. It crisps up really nicely too. Love this recipe.
# Posted By Crystal
| 1/18/11 1:47 PM
Can this recipe be used for dough like for stuffed Pillsbury type things?
# Posted By Tonya
| 1/19/11 10:36 AM
the baking paper sticks to the crust... I have this problem every time I try to cook with coconut flour. Grrr. Unfortunately this was a complete waste of time.
# Posted By suse
| 1/30/11 3:25 PM
Suse: If you use parchment paper the crust will not stick at all. It has to be parchment though; wax paper or any other kind will not work.
# Posted By Sarah:)
| 1/30/11 3:42 PM
I noticed there's no salt in this recipe. Does it need it--or does the cheese add the flavor?
Why does the crust need to be cooled before you put the toppings on? When you put it under the broiler with the toppings, is parchment paper needed (or will that cause a fire?) =) I can't wait to try this recipe! Has anyone made chips with it?
# Posted By Jackie
| 2/2/11 9:23 AM
I haven't tried it yet, but am looking forward to it.
It looks delicious as is -- probably could just be sliced into cheesy "bread" sticks ... mmmm.
# Posted By JG
| 2/4/11 9:32 AM
Would it be possible to use an egg substitute instead of the eggs? My kids are allergic to wheat and egg.
# Posted By Lynn
| 2/13/11 5:30 PM
Has anyone calculated the calories for this recipe?
# Posted By Gabrielle Pickle
| 3/16/11 9:38 AM
I calculated 1,060 calories for the whole pizza without the toppings.
# Posted By nancy
| 4/18/11 4:58 PM
I really need something to replace the cheese, I'm allergic.
# Posted By scarlet
| 4/21/11 8:24 PM
Scarlet: The cheese cannot be replaced. We have another gluten free pizza crust here that you may want to try: http://www.freecoconutrecipes.com/index.cfm/2010/1/15/herbed-gluten-free-coconut-flour-pizza-crust
# Posted By Sarah:)
| 4/21/11 10:23 PM
Could one used grated Parmesan for this recipe? Mozzarella is too high in lactose, and I can't find a decently provolone that hasn't had "smoke flavoring" added to it.
# Posted By Marilynx
| 5/12/11 3:15 PM
To all the people who have cheese issues, I am allergic to dairy and have used mozzerella RICE cheese to top a pizza before and it worked beautifully. I could possibly be used in the crust recipe as well. I haven't tried this recipe yet because I just found out about this site, but when I do try it, I will definitely use the rice cheese. Almond cheese doesn't seem to melt anything like cow's milk cheese, so I probably wouldn't suggest it for the crust recipe.
# Posted By Jennifer
| 6/9/11 9:40 AM
We LOVE this recipe. I use almond cheese to lower the fat and calories and it is delicious.
# Posted By June
| 7/5/11 7:45 PM
I can't wait to try this! My son is a pizza-holic and we are trying to ween him off of bread, rice, pasta, and grains. I made a pizza using almond flour that was ok, but it was too dense. From all the reviews of this recipe I'm very excited to have possibly found a crust replacement! We can have our 'pizza fridays' again!!
# Posted By Joni
| 7/28/11 12:34 PM
Would this crust recipe work for a savory pastry? What happens if you don't flip the crust - is it raw and not edible on one side?
# Posted By Yulia
| 8/20/11 2:12 PM
Yulia: What kind of pastry? Keep in mind this is a batter, not dough. The flipping makes sure it gets properly browned and cooked through on both sides. If you're making it as is and it doesn't get flipped it'll be unevenly cooked.
# Posted By Sarah:)
| 8/22/11 12:17 AM
This crust has a crunchy texture like a thin pizza crust. I also add some of my pizza spices to the crust when mixing.
# Posted By june
| 8/22/11 9:27 AM
I've made this twice now and it just keeps getting better! The first time I followed the recipe to a T. It was a good consistency (you could hold the slice of pizza) but a bit on the bland side. The second time I made it I used 1 cup mozzarella and one cup of garlic herb cheddar. I also added a bit of italian seasonings to the dough. We loved it!
# Posted By Joni
| 8/22/11 1:25 PM
Salt is a good addition.
# Posted By Julie
| 9/24/11 12:34 PM
I can't eat flax but would love to try this recipe ... can I leave it out? Add more coconut flour? Substitute for something?
Thanks!
# Posted By Lily
| 10/1/11 8:30 PM
I think it would be worth a try. It is the egg and cheese that make the crust crisp.
Flax absorbs a lot of liquid, so I think you might want to eliminate 1 egg. Because coconut flour has a distinct taste and is tricky to use, I would substitute almond flour for the flax portion. Good luck!
# Posted By June
| 10/2/11 6:47 AM
Hello Lauryn,
I just wanted to let u know that I had been eyeballing this receipe since I've recently stop eating wheat. I have to admit I too was very skeptical about the ingredients you listed to make this scrumptous looking pizza. My first question was where is the flour only two tablespoons will do it! But to my surprise I followed your receipe to the letter and O M G it was the B O M B!!!!! Delicious, fantastic and will be making it often. Thanks so much. Chocolate Sundee
# Posted By Sandra Watson
| 10/27/11 8:51 PM
I decided to try this pizza crust recipe unfortunately did not have any parchment paper - I was hopeful to get the crust to flip as easy as in the video. The flip was not successful so here is what I did... once the crust finished I broke it up into small pieces and put them into a backing dish. I added the ingredients (spinach, onion, green pepper, olives, mushrooms, topped it off with pizza sauce and a little more cheese. I was not about to let the crust go to waste. Its going to be served shortly... smells wonderful
# Posted By Grace
| 12/26/11 3:01 PM
How about using ground chia seed instead of flax?
# Posted By bazeel
| 12/30/11 9:42 AM
Chia seeds and flax seeds are both thickeners so I would try it. Good luck!
# Posted By June
| 1/1/12 5:50 AM
How important is it to cool the crust before adding the toppings?
# Posted By Denise
| 1/3/12 12:44 AM
What is the nutritional breakdown of this recepie? ie: calories, carbs, fats etc.
# Posted By Lyn Pearson
| 1/4/12 4:44 PM
I do not cool the crust before adding the topping and it is fine.
# Posted By June
| 1/4/12 7:19 PM
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