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Coconut Pizza Crust with Toppings (SCD)

You will really like this quick pizza crust.

almond focaccia-pizza with tomato
5 from 2 votes

Coconut Pizza Crust with Toppings (SCD)

What? Coconut pizza crust! Are you kidding me!?
Prep Time10 minutes
Active Time15 minutes
Toppings15 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: cheese, coconut, pizza
Yield: 4 servings
Calories: 347kcal
Author: Chef Verde


For the pizza base:

  • 2 ea eggs
  • ¼ c coconut flour
  • 1 c cheddar cheese shredded
  • 1 pinch nosalt or sea salt

For the toppings: (optional)

  • 1 tsp extra virgin olive oil
  • 4 tsp crushed tomatoes
  • lb bratwurst sliced into pieces
  • 1 ea plum tomato sliced
  • 1 c cheddar cheese Extra
  • ¼ tsp basil
  • ¼ tsp oregano


  • Preheat the oven to 350° F
  • In a bowl beat the eggs. 
  • Mix in nosalt and coconut flour and stir well to combine. Give the coconut flour 3-5 minutes to absorb. 
  • Add the cheese and mix with the "dough." I do this by hand. Keep mixing the cheese and dough until well combined and a ball has formed.
  • Lay the ball out on a sheet of parchment paper. Lay another sheet of parchment over the dough ball.
  • Press the dough ball with the palms of your hands to flatten about a 1/4 inch thick. Use a rolling pin if you like but ensure it is not too thin. 
  • Bake the crust in the oven for 12 minutes.
  • Brush oil on the crust. Spread the crushed tomatoes evenly on the crust. Sprinkle herbs evenly.
  • Next the tomatoes and sliced bratwurst. Then top with the cheddar cheese.
  • Bake for another 12-15 minutes until the extra cheese has melted. Keep an eye on the crust for the last few minutes that it doesn't burn. 


Calories: 347kcal | Carbohydrates: 5g | Protein: 18g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 77mg | Sodium: 565mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 0.5mg | Calcium: 414mg | Iron: 0.8mg