Coconut Flour Mini Pizzas

Served up on a grain-free, coconut-flour crust, these fun mini pizzas are a hit with my kids. Little hands just can’t stay away. (Even for pictures!) They’re also easy, thanks to the expert planning of Cara Faus — the creator of the Grain-Free Meal Plan I recently signed up for. Cara is the queen of kid-friendly, grain-free, EASY food. To make these pizzas, you basically just assemble a bunch of lovely leftovers. What could be faster?

Pizza is fun to assemble, fun to cook, and fun to eat. But easy? YES!

How is that possible?

WITH PLANNING. Imagine making a big ol’ batch of coconut flour pancakes one morning. The batch is so big that you’ve got to store your leftovers in the fridge.

So what? Does that mean you have coconut flour pancakes the next day for breakfast too?

No way!

(See, Cara is FAR more original than me. I’d just serve them AGAIN and AGAIN until everyone got sick of them.)

Instead, use those leftovers as ready-made mini pizza crusts. Whip them out and top them with tomato sauce, cheese, and sausage (or whatever toppings float your boat). Then just heat them up until the cheese is nicely melted. Voila!

How EASY is that? If you’re like me and could use a helping hand planning your meals so that your kitchen runs as efficiently as possible, you should check out Cara’s Grain Free Meal Plans. And thanks, Cara, for sharing this recipe with my readers!

Coconut Flour Mini Pizzas

The Pancakes
Makes 12 silver dollar pancakes

The Players

The How-To:
Mix ingredients and let them sit for five minutes. (This is an important step! Coconut flour needs this time to absorb the liquid and get to the right consistency.) Put 1 teaspoon fat on griddle and melt over medium heat. When griddle is hot, pour 1 tablespoon of batter on for each pancake. Allow to cook until golden brown, 1-2 minutes on each side.

The Mini-Pizzas
The Players

  • 6-10 Coconut flour pancakes
  • ½ cup sugar-free and additive-free tomato sauce or diced tomatoes
  • 1 cup grated cheese (Monterrey Jack, Cheddar, and Mozzarella have all worked for me)
  • ½ cup crumbled sausage or other desired toppings

The How-To:
Lay coconut flour pancakes in a single layer on a broiler-safe cookie tray, lined with parchment paper if desired (for easy clean up!).

On coconut flour pancakes, spread tomato sauce, layer on cheese and top with sausage.

Broil on high for 3-4 minutes, until cheese melts.


Imagine the possibilities. Any leftover veggie is game. Use a variety of cheeses. Nix the tomato sauce in favor of a leftover pesto. Get creative. These are so quick!


  1. says

    These coconut pancake/mini pizza’s sound delightful, but I’m confused about the 1/2 cup sugar listed with the tomatoes. I’m not sure what to do with it. Adding it to diced tomatoes seems like it would be very sloppy. How big a can of tomatoes do you intend? I still have a few garden cherry tomatoes sitting on my table – picked green at the end of the season. I think I’d put some of them in the blender whole with a bit of sugar and some oregano and sea salt and use that for the tomato topping. I might need to let it drain a bit in a fine sieve, but the blenderized seeds and skin tend to thicken it up. I’ve been making gazpacho right along using my stash of whole fresh tomatoes – good way to use up garden tomatoes that aren’t the best for eating plain any more. (Tomatoes harvested in early November, it’s now mid February!)

    • KristenM says

      Hi Kris, It should read sugar- and additive-free. (As in sugar-free!) Hope that helps clear up the confusion. I’ll go change it in the recipe to make it more clear.

  2. Alice Benham via Facebook says

    So I’m thinking for the pizzas we would need to make the pancakes bigger than a silver dollar, right?

    • KristenM says

      Yes. It really is that little! Coconut flour looks expensive, but when you realize how very little you use, it’s actually affordable.

      • Joelle says

        Coconut flour expands A LOT. I couldn’t believe how thick mine got, I had to water it down a little just to get it to spread out.

  3. Dana Seilhan via Facebook says

    Oh my goodness! With full-fat plain yogurt, this recipe would actually be quite low-carb. (Despite the carb count on the label, in practice most of that “carbohydrate” is lactic acid, because of the way carbohydrate is assayed in this country.) I love finding new recipes for pizza crust that don’t involve wheat. Thank you!

  4. says

    These look wonderful (and anything resembling a pizza gets a thumbs up from my husband). I just got 4lbs of coconut flour in the mail (free with Amazon points!) and can’t wait to try it out! Can I use kefir instead of yogurt? I’m always looking for ways to use up my kefir since I don’t love the taste of it plain.

    Also, this is a related question, but do you know…when you cook/bake with yogurt and kefir, does that totally destroy all the nice little bacteria in there? Is there still some nutritional benefit that is preserved?

    • KristenM says


      I haven’t tried it with kefir, but I don’t know why it wouldn’t work. And yes, when yogurt or other fermented foods (like sour cream, buttermilk, kefir, raw cheese, etc.) get above 118F, the bacteria and enzymes in the food start dying. That’s why I tend to NOT cook them into soups or stews, but serve them as condiments to the soup or stew once it has cooled down enough to be edible (or stir them in as the last step before serving). Then I can actually get the probiotic benefit of eating a living food out of it. That said, there can be a lot of nutritional benefit in eating the food cooked (plenty of good fats, fat soluble vitamins, proteins, lactic acid, etc.) — just not the probiotic kind of benefit.

  5. Lisa says

    Is it just me or does it look like there are herbs in the dough. I was thinking, rosemary, or thyme in the batter would be good with slices of beef on top and covered in gravy. YUM!

    I would use yogurt and not apple sauce though.

    I love this idea. I would love to use coconut flour more, is there any kind of conversion ratio that anyone knows of so you could take your old grain recipes and make them grain free?

  6. Jessie says

    I made these last night. I followed the recipe exactly and thought that it was good. I used yogurt but next time I will use applesauce if I have it because I thought it could have used a little more sweetness. Overall it was an easy and good recipe, perfect for a weeknight dinner or bringing to a foodie pot luck.

  7. Rach says

    I thought these were great. However, I didn’t like the idea of using so much coconut oil or having the “mess” so instead of cooking on the griddle I baked them on lightly oiled parchment paper. 400F for 10 minutes and flipped, baked another 5 minutes. My little guy loved it! Topped with homemade pesto, parmesan, and Mozzerella and put under the broiler for 3 minutes. These would be a great to make sandwiches. Thanks for the inspiration!

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