dear pizza, i missed you so much.

the fancy pizza

among some of the things i’ve been really, REALLY missing in my menu since quitting grains is pizza. i have tried and tried several crust replacements, including almond flour- too crumbly. flaxseed meal- too slimy. a combo of those 2- just strange. then i tried mushroom caps, meat topped with pizza toppings,…

ugh. nothing cut it. me want pizza. i’m sure you grain free foodies out there know what i’m talkin ’bout.

i did, finally, find a very suitable replacement recently. i had been reviewing the recipe for several months before trying it, wondering if i should tweak anything. then i got hungry and just went for it. i believe the original recipe came from tropical traditions website, but can no longer seem to find the page.

this isn’t quite doughy and stretchy like a gluten based pizza crust. it is, however, fairly sturdy and still moist. it as close to wheat pizza as i think i will ever come, and i am fine with that. the flavor is quite delicious. the coconut doesn’t come through at all, but a slight sweetness does, along with whatever you throw in for flavor. i must say that brian, my gluten loving counterpart, is quite fond of this pizza. i am not sure if he liked the fancy prosciutto and veggies version or the old school pepperoni and cheese version better, but he claims it is quite delicious.

though you could put some dried basil or oregano in the batter, i really liked mine simply with crushed garlic, salt, and a pinch of garlic powder.

you could do the traditional cheese and pepperoni, simply parbaking the crust then topping with sauce and cheese and pepperoni and baking again.

or you could go nuts like i did.

if you go nuts with ricotta, caramelized onion, mushrooms, asparagus, and prosciutto, there are a few more baking steps that are well worth it.

naked crust

no more waiting, here is the real deal:

coconut flour pizza crust


3 eggs

1 cup full fat milk or coconut milk

1 clove crushed garlic

1 tsp garlic powder

1/2 cup coconut flour

1/2 tsp baking powder

1/2 tsp salt

method: preheat oven to 375f. place racks in center of oven. prep your favorite pizza pan by cutting parchment paper to fit the bottom of it. brush paper with olive oil.

it’s important to have your sauce, cheese, and toppings prepped and ready to go before you start your crust. caramelize your veg, season your sauce, whatever you gotta do.

lightly beat eggs, milk, and garlic (both) together in a bowl until smooth. no egg boogies.

sift remaining ingredients together in a large bowl.

mix wet ingredients with dry with a whisk until well combined. batter will be quite thin, then thicken up after a few minutes. it will be more like batter than dough.

spread batter evenly over prepped pan and bake for 20 minutes, or until golden brown. remove from oven. carefully flip (bottom up)- i did this by placing a different baking sheet on top of it and flipping.

peel the parchment paper off of the crust.

sauced and cheesed


1 tiny can tomato paste

1/2 tsp salt

1 tsp garlic

method: combine all ingredients. thin it out with 1/2 can of water. add more if it’s still a little thick.


1 cup ricotta

handful of fresh basil, chopped finely

s & p

method: combine all ingredients. taste it. add more s, p, or add garlic powder if desired.


caramelized onions, roasted asparagus, roasted mushrooms, prosciutto

pizza assembly:

sauce your pizza, keeping it thin in the center to avoid mushyness.

drop clumps of ricotta on top of sauce. stick in the oven for 4-5 minutes, until cheese gets melty and puffy.

pull pizza from oven and heat up the broiler. put veggies on your pizza. top with prosciutto and put under the broiler for 1 minute, just long enough to crisp up the meat. keep your eye on the crust, it could burn easily.

outdoor dining

ps i do plan on an eggs & bacon breakfast version in the very near future.

60 thoughts on “dear pizza, i missed you so much.

  1. Don Pepino’s makes some really good canned pizza sauce. I usually add a couple different dried herbs to it after I spread it on the dough.

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  3. Wow! Thank you for this! I’ve been looking for a replacement since i stopped eating grains and I’m SO with you, I miss pizza! I’m thinking I’m gonna try this out tomorrow night, I’ll let you know how it goes 😉

  4. I just tried this recipe for today’s lunch. It was very easy to prep and came out looking just like your pictures! Thank you so much for discovering a pizza crust recipe that comes close to a real pizza crust. Although it’s a little spongy and not crispy like a wheat flour crust (at least mine was this way), I was able to lift it up without tearing the crust! That’s just about a first for a primal pizza for me. I’ve tried meatzas, almond flour pizza crusts, etc., and this is the only one that I can actually pick up and eat like a real slice of New York style pizza. The crust is a bit on the sweet side due to the coconut flour. Perhaps I’ll double the salt content next time to counterbalance the sweetness more. I use celtic sea salt anyway so it’s much healthier (though more expensive) than table salt.


    • thank you so much for the comment, aaron! i’m really happy you liked it.
      i agree with you on the un-crisp quality of this recipe, and have been brainstorming ways to remedy. i may leave out a bit of the milk next time and replace it with oil. i’ll be sure to let you all know how it turns out.
      i do enjoy the hair of sweet to this recipe, though.. it reminds me a little of sourdough. maybe some extra herbs, like oregano, and upping the salt could help for you.
      hope you stop by again!

      • Looking forward to hearing how the crispiness works out! I’ve made this twice now (2 nights in a row) 🙂 – and I agree, that is my only problem with it – I would love if it were crunchy/crispy!

        Still – good alternative, thank you!

  5. Loved the comment about egg boggies. So nice to see someone else who isn’t all Martha Stewart in food descriptions. I’ll be trying this recipe. Sounds great!

  6. Mine didn’t come out with any firmness to it. I cut it into really small pieces so I could eat it without it falling apart. It tasted great and I loved the little bit of sweetness but I am going to try it with less milk, an extra egg, and replace coconut with 1/3 flax meal and see what happens.

    • yes, as with any coconut flour recipe, you must be very careful with the amount of liquid in this recipe, or the crust will get soggy. if the batter seems a little thin, you can add a coconut flour by the tbsp to thicken.
      hope you have better luck next time!

  7. Made this again today. It turned out even better than the last time! I added a bit more salt to the batter as I said I would in my prior comment. That balanced out the sweetness perfectly. I used a mixture of shredded chedder and jack cheese which worked beautifully. My toppings were some large pepperonis, black olives, and green bell peppers. OMG this is such an amazing pizza! I put pics on my Facebook account, but you have to be a Facebook friend to see them.

    • hooray! i am so glad it turned out well for you! it’s on the menu for tonight’s dinner- thin tomatoes, basil, mozzarella, and bacon.. double bacon. thanks again for stopping in and commenting. i don’t have facebook, but if you can find a way to link the photo into the comments section here, i’d love to see it!

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  10. Thanks for the recipe! It worked quite well and allowed me to have pizza again! I added a bit more salt to the original recipe (for my husband’s tastes) and also about 1 tsp dried oregano leaves for a more “Italian-esque” taste. I do dairy, so had cheese on my half (a pre-mix of mozzarella & cheddar), no cheese on his, but did have cooked, crumbled pork sausage and pepperonis and sauce on the whole thing. Yum! It satisfied my craving for pizza. Hubby–who isn’t interested in the least in low carb, primal/paleo, etc said it was OK. His fell apart when he picked it up to eat (had to eat it with a fork) but I was able to eat mine like regular pizza. I think this will be my go-to pizza crust recipe. Thanks again!

    • next time try adjusting the amount of liquid so the crust is a little more sturdy for you. i’ve had a lot of luck with doing this, hope it works for you!
      thanks for the comments & i’m glad you enjoyed it!

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  12. I tried the modification mentioned here (replaced half the coconut milk with oil) to try to make a crispier crust. It was still much to soft and delicate, I ended up eating it with a fork.

    I have somewhere a recipe that uses cheese in the crust and it does end up more, well, ‘crust-like’, but since I’m not eating dairy right now that one’s no use to me.

    Ah well, it’s a place to start and the evidence is easily destroyed.

    • keith-
      replacing half the coconut milk with oil will certainly make for a soppy crust. if crispier is what you are going for, keeping half the coconut milk out and replacing it with nothing is probably closer to what you were seeking! adding this much fat to any baked good will surely slick it!
      i hope you try it again using coconut milk in place of oil!

      • I’ll try just backing the liquid off, next time. I tried increasing the oil to follow your comment where you said

        “i agree with you on the un-crisp quality of this recipe, and have been brainstorming ways to remedy. i may leave out a bit of the milk next time and replace it with oil. i’ll be sure to let you all know how it turns out.”

        My result? Not so successful. I may have mis-parsed what you said there — I reduced the milk and topped back up with oil; you may have meant reduce the volume of milk and replace the milk entirely with oil.

        I forgot the first rule. If you don’t know what you’re doing with a recipe, don’t tamper with it until you try it as written. Wheat bread, I’ve got a very good idea what will happen with a change (adding more gluten to whole wheat bread yesterday did some wonderful things for the volume and density — no, I didn’t eat any), but it’s a bit of work getting used to coconut flour.

        As my blog post at said, I’ll be trying this again.

      • you are totally right. sorry that it was so vague!
        on another “tips i haven’t tried yet” note, i was thinking that using egg whites only may make the crust crisper.
        you should try the recipe as written, then see what modifications you could make. if you have some improvements, please let us know! -same with failures.. it is nice to know what works and what doesn’t.
        you are right, coconut flour is a finicky thing. it is precise, unforgiving, and demanding. wheat and other grains, on the other hand, can take lots of improvising and adding this and that.
        thanks for stopping in, i enjoyed reading your blog!

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  15. We just made your pizza crust (but I forgot the baking powder…) and it was delicious! My boyfriend and I had a habit – maybe a ritual – of going out for pizza on Friday nights and this recipe saved us from a major cheat night 🙂 We are eating a grain/dairy restricted diet, so minus the ricotta, this meal was a great find.
    Thanks a bunch!

    • glad to help! it sure is hard to beat a crispy brick oven pizza, but loading this crust up with tons of goodies has rescued me many times. wheat isn’t worth the pain for me.. most times..
      thanks for stopping by, nicole!

  16. After letting grain creep back in, we are finally doing the grain-less thing again. The problem is, I find myself trying to fall back on foods that are quick and easy and aren’t just meat and veggies. Was so glad to find this recipe! 1) I forgot to take some meat out for supper, but do have some good local bacon in the fridge and, 2) because pizza and Friday nights just seem to go together. Thank you for sharing! ~Karen

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  19. this was great… except, my own fault for not using parchment paper. I used foil and it stuck to it, even after spraying with Pam. I can’t wait to make this again. I am piecing it together and will still eat it. Thanks for the recipe. It’s turned out sort of crispy. I think I made it pretty thin… maybe next time, a tad thicker. We shall see.

    Great website!

    • yeah, foil will be a fail!
      next time use the parchment paper, but i’m glad you tried to piece it together anyhow! if you’re into bean flours, please try the socca pizza that i’ve been obsessed with lately!

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  21. I have had a major pizza craving lately and since we have tried almond flour and meetza it was time to give this a try. I should add that hubby is very picky about his pizza crust. I was so excited about this recipe and decided to top it the traditional way with pepperoni, sausage, bacon, and black olives. The toppings tasted amazing but the crust was way too sweet even for me who was a little excited about the salty/sweet combo. So sweet that hubby and I could not eat the rest of the pizza as leftovers, and we are very good about taking leftovers in lunches etc. It was also VERY absorbent and soaked up the sauce like a sponge. It was actually firm enough we could pick it up though. I was so upset about ruining the amazing stuff i topped it with that I honestly don’t even want to try supping the salt to counter it because I don’t think this would help for me. Great idea and I’m glad there are people out there this would work for!

  22. Excellent! I really enjoyed my pizza today. I added a pinch of yellow curry, crushed oregano leaves and onion powder to the recipe t try to make it more savory. The crust held out well and I was able to eat it as a regular pizza. My pizza pan was a tad small so I had batter left over and made mini pizzas with that.


    • great! love the idea of mini pizzas, i would have never thought of that. sounds like a great lunch leftover option!
      glad you liked it, kess!

  23. Haven’t read all the posts but my question is this: once you flip the crust over, do you put your toppings on and bake for 4-5 minutes? Or do you bake the crust again BEFORE you top and bake for 4-5 minutes?

    • the crust ends up being as large as the batter spreads when you place it onto the sheet. i usually get about 20 inches or so.
      i flip the pizza, top it, then put back into the oven.
      let us know how you like it!

  24. I can’t say that this worked out for me. The crust was very coconut-y and fell apart. I might give it another try, but it seems that the cheese helps bind it, and I’m off dairy. Glad it worked well for others!

    • sounds like the batter may have been too wet for you, kelly. not sure what liquid you may have used to replace the milk since you are off dairy, but this could be why it didn’t work for you! if you give it another try, be sure your batter isn’t too liquid before you bake it!

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  27. I made this last night for my boyfriend and I. I was a little skeptical how it would turn out because I decided to try it on the first run with some changes, but it was FANTASTIC! I can’t thank you enough for this recipe. The only other ones I’ve really seen that looked any good had TONS of cheese in them. Don’t get me wrong, I love cheese, but loading up the crust alone with that much and then topping it with more…ahhh I just can’t do it 🙂

    I replaced one of the eggs with 1 tbsp flax+3 tbsp water, and after sticking it in the microwave for ~30 seconds and letting it sit, whisked the remaining two eggs in and used unsweetened, unflavored almond milk in place of the coconut milk (this is where my doubts came from substitutions). I added some basil into the batter/dough, and increased the salt to 1 tsp. Smelled like delicious garlic bread in the oven! I topped it with light alfredo sauce, spinach, mozzarella, and turkey bacon (essentially whatever I had left in my empty fridge before leaving town today). SO GOOD. My boyfriend follows a low-carb diet and it kills him because he LOVES pizza, and he was absolutely THRILLED with this! He said he might even like it better than regular pizza–surprised me, even! I can discern the texture of the coconut flour, and it did have a hint of sweetness, but we both thought it gave a little complexity that was nice. It was a bit delicate (may have been my own fault for spreading a little too thin in areas, or from subbing) but with two hands it wasn’t a problem to eat. This is pizza I feel good about eating and I will definitely make it again!

    • shannon-
      i LOVE adding dried basil or oregano to the dough. dried garlic is another winner. thanks for the feedback!!

  28. this recipe looks absolute genius! would love love love to try it–it sounds so good and i havent had pizza for ages! question: will water instead of milk work? or does the milk help hold it together with milky molecules?

  29. Hi there,
    Thanks for your recipe. But just a heads up for folks that are avoiding grains……baking powder contains corn starch (and also cream of tartar if yeast /fermented ingredients are an issue). I avoid it and just use baking soda.
    Thanks again.

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  31. Ok, it did not work for me. the “crust” was too spongy and it broke into pieces when trying to get off the paper.. then I tried to broil it to make it better and it got worse… I used non lactose cheese so I am not sure if it was too heavy but there must be a trick to make the “crust” well closer to crust lol.. anyhow thank you for the recipe!

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