Amazing Paleo Pizza Crust – vegan, autoimmune paleo & cauliflower free

Missing pizza on your special diet? We've been gluten free for a long time and more recently have gone more and more grain free so this paleo pizza crust is just what we needed. PLUS it's dairy and egg free so my son with food allergies can eat it!

Our family has been eating more and more grain-free, and so I have loved the grain-free taco shells and grain-free tortillas that Jennifer shared with us recently.

But today, I have another amazing grain-free recipe to share with you today –PIZZA!

Even though the modern pizza originated in Italy, it’s considered to be a real American staple.

And boy do we love it in our home.

But now that we’ve all gone on special diets it’s hard to find a crust that will work for us.

My family went gluten-free a number of years ago–well, really first my oldest went gluten-free following a diagnosis on the autistic spectrum.  (Many recommend a diet free of gluten and casein for autistic children and my son had already been dairy-free from infancy due to a life-threatening dairy allergy).

Then I went pretty almost gluten-free in an attempt to manage adrenal fatigue, and so to make it more simple (plus I was getting concerned about the problems associated with gluten) I put the others in our family on a mostlly gluten-free diet as well, but it wasn’t until recently that we went heavily gluten-free.  As in, the “no-more-cheating-with-samples-at-Costco-gluten-free-diet.”

I’ll fill you in on more about they whys later, but suffice it to say that I think that gluten isn’t a friend of many people these days.

And now, 2 of us have gone grain-free.  At least for awhile.

I have to tell you – the pizza thing has been huge.  Hard to give it up.

Especially for my husband. He LOVES pizza.

I remember years ago when I had gone off wheat and we found out that he had lactose intolerance, we would go to an outing where they were serving pizza and we’d split the pieces of pizza.

I would eat the toppings and he would eat the crust.

It was pretty ridiculous :).

The search for a grain-free pizza crust

Fast forward to now as we are, like I said, going more and more grain-free.

I’ve been eyeing so many grain-free pizza crusts on the internet, but most of them are loaded with eggs and such.

This one, from Jennifer at Predominantly Paleo, is different.

You’ve met Jennifer before – she’s the genius behind the Secret-Ingredient Grain-Free Taco Shells and the Secret-Ingredient Grain-Free Tortillas that she’s so kindly shared here.

Today, she’s graciously given me permission to share her Grain-Free Pizza Crust today.  And boy does it look amazing.

Again, featuring her famous yuca.

Now I’ve been on a pretty low-carb diet due to candida issues but I am leaning more in the direction of adding more carbs and eating fewer grains, so this paleo pizza crust fits right in.

In fact, I ran to the store recently and bought some yuca – and now guess I just pulled out of my oven? –

That’s right.  This pizza crust.  Soooo excited!

It tastes ahmaaazing!  My youngest says it tastes cheesy and he’s right.

Here he is about to sink his teeth into the crust (which is basically GONE already–I didn’t even get to put toppings on it! )…

G with Paleo Pizza and comic bubble

I was a goof and didn’t follow instructions (didn’t use the parchment paper…always trying to cut corners – sigh) and it stuck to the pan when I was trying to flip it, but it’s great!!

And here are both of my boys.  Thrilled at what deliciousness we can create in the kitchen even on uber special diets!

Thanks, Jennifer!

Happy Happy Boys with their New Allergy-friendly Paleo Pizza Crust.

Happy Happy Boys with their New Allergy-Friendly Paleo Pizza Crust.

UPDATE:  Just 3 hours after this post went live, the whole crust is GONE (basically demolished by the youngest and myself) and the Little Guy was running around trying to find my other lost yuca so I could make another batch!  It’s that good!

Let the Paleo Pizza Making begin!

Missing pizza on your special diet? We've been gluten free for a long time and more recently have gone more and more grain free so this paleo pizza crust is just what we needed. PLUS it's dairy and egg free so my son with food allergies can eat it!

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.


Amazing Paleo Pizza Crust - vegan, autoimmune paleo & cauliflower free
Recipe type: DIY Foods
Cuisine: Gluten-Free & AIP
A Paleo Pizza Crust that is vegan and autoimmune paleo friendly. Plus it's cauliflower-free! A great alternative to normal gluten free pizza crust.
  • 2 cups mashed yuca (peeled, cut into large pieces, boiled until fork tender, drained)
  • 1 teaspoon avocado oil (or coconut oil)
  • 2 heaping tablespoons palm shortening
  • 2 tablespoons coconut flour
  • ½ teaspoon sea salt
  • Dried herbs to taste (I think oregano, basil, and even onion would be great choices)
  1. Preheat oven to 375 degrees F.
  2. Place all ingredients (except for coconut flour) in a food processor or Vitamix (or other high speed blender).
  3. Process until a dough is formed
  4. Empty dough onto a piece of parchment paper
  5. Add in coconut flour
  6. Allow dough to cool completely then divide into 2 pieces (for two crusts) or keep as one large crust
  7. Roll out dough to create a crust (or 2) that is about ½ inch thick or less
  8. Bake for 15-20 on a parchment-lined baking sheet (or until nicely browned)
  9. Remove from oven and turn crust(s) over and continue baking until the reverse side is browned.

NOTE: Both sides should be crisped and browned.  Keep sauce and any other “wet” ingredients to a bare minimum (or consider dipping instead of making a typical pizza) as yuca dough can become soggy easily when overloaded with moisture.

A crispy crust will help prevent this to a degree but still keep this in mind.

Jennifer has just loads of great recipes that you will for sure want to check out.

You can see all of her fantabulous recipes, including her ingenious workings with yuca, at Predominantly Paleo. Plus be sure to head over and follow her on FacebookPinterestInstagram, and Twitter.

I don’t know about YOU, but I am off to the store to get MORE YUCA!  Which, in case you were wondering, is in the ethnic section of the produce department.

I found it at a local market.  But I did get the last 2 yucas!  Hope they have more in stock asap :).

What do you think? Have you tried a grain-free pizza crust before?

Photo Credits – Jennifer Robins

These comments do not necessarily reflect the opinions of Whole New Mom.


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  1. I’ve never baked with yuca before, but I’ll admit, I’m glad to see a grain-free crust that doesn’t have cauliflower and loads of cheese in it. 🙂 Your youngest’s facial expressions are hilarious. 🙂

  2. This is awesome!! SO pumped to make this! Great job!

  3. I sorry but what is yucca?

  4. Adrienne, I am from Brazil and we eat yuca (also known as cassava root) all the time, it’s our potato there. 🙂

    I watched Jennifer’s video on how to prepare the yuca and I probably need to make one too, because there’s an easier way to peel and prepare the yuca. 🙂 I appreciate her sharing this amazing tuber with America. 🙂

    Also, it’s important to note that the tapioca flour, or starch is derived from the yuca. The raw yuca is grated and pressed to express its juice. You let that juice sit and on the bottom of the pan, you will have the white starch accumulated and on the top the juice. That juice is fermented and used in foods (native indigenous food in Brazil) and the tapioca is then dried to use in baked goods. If you wet the tapioca flour, you buy at the store, until just moisten, you can actually make a tortilla like pancake that we like to fill with sweet coconut goodness, or cheese or other savory toppings like ground or dried meat. Tapioca has a very elastic, gooey consistency. That’s why sometimes you can use it when baking wheat free to act like gluten and keep your dough together (elastic).

    The grated yuca is then toasted and ground finer and it’s used as a savory side dish in meals. You can sautee onions, garlic (even slices of banana) in butter and mix the yuca flour (a.k.a. farinha) and toast it some more until it gets a golden color. I love it on top of rice and beans, on scrambled eggs, to dip grilled sausage in it. Again it’s a staple in Brazil. Yuca is extremely versatile and full of nutrition. The leaves of the yuca plant are ground and cooked for many days with dried meats and sausages to make a stew. It’s served over rice with the farinha on top. Another indigenous dish in the North part of Brazil. It’s delicious! It doesn’t look appetizing tough. 😛

    Please be aware that if you have problems with raised blood sugar, yuca or tapioca starch might be a problem for you. My husband does not have diabetes but he has to watch his blood sugar closely. When we went wheat free we found out that certain grains and tubers/ roots raised his blood sugar. Wheat no matter what kind would spike his blood sugar. Potato and corn were fine. But tapioca flour and yuca served sweet (like in cakes, dessert) were also bad for him. He loves his yuca fried like french fries but he has to limit his amount.

    Unfortunately, I live in a small town in Alabama and I have a hard time finding it here. Last year, I met a lady from Indonesia (they also eat it there as a staple of their diet) and she was able to get me a box of yuca. You can imagine the party we had here at my house! 🙂 We made cassava cake. Mashed yucca (like mashed potatoes), fried yuca, I used it to cover some meat pies.

    Like Jennifer said, if you come around to lots of yuca, you can peel it, cut in pieces and freeze it in bags. The wax on the outside of the peel is put there by the industry to preserve the root and keep it from molding and rotting. When you are ready to use the frozen yuca just put it into a pot with COLD water and let it boil. When it comes to a boil, add 2 cups of cold water and let it come to a boil again. This will ensure that the yucca tenderizes a lot more. You can then just remove from the water, cut it in half and remove the tough “stem” on the middle of the yuca, drizzle some olive oil and salt and eat it. Yumm-O.

    Now, I got to go find me some yuca! 🙂

  5. I have been fascinated by yuca because it is still so new to me and it sounds like a great ingredient to cook with. I am not eating grain free, but I am at the stage where I am starting to eliminate certain foods that see have this amino acid in it, like many other food items I tend to lose my taste and urge to eat many items once I read what is in them like with gluten. I eat low carb now, which means a lot of salads with avocado for me. (Mix of kale and lettuce with a bunch of other things) I try to have one carb up meal a week and will keep this recipe in mind. Pizza crust reminds me of how hard it is to find pizza/pasta sauce that doesn’t add any sugar, that is quite annoying. Thanks for recipe, my fiance’ does the cooking and is excited to give it a try.

  6. This is a fantastic recipe. I am wondering what toppings you use in place of cheese?

    • I didn’t put anything on top – didn’t have time! The crust was gone. Typically we would do a tomato sauce and then black olives for sure. I’ll put almost any kind of veggies – broccoli sliced thinly, onions…those would be some of my personal favorites. But occasionally I’ve done BBQ chicken w/ the SF BBQ sauce in this post (sorry about the bad photo).

  7. Way cool! Can’t wait to try this!

  8. I am in some SERIOUS NEED of some YUCCA!!!

  9. I’m so sad. This would be awesome for my husband who is craving pizza but can’t have the grains, nightshades, or dairy. However, he is sensitive to tapioca, which means this is out to. Maybe someday, I will be able to figure out a way to make “pizza” for him.

  10. Hi we don’t have yuca in this part of the world,
    would sweet potato work instead?

  11. So: yucca, plantain and cassava root are all the SAME?

    • Yuca and cassava are the same but plantains look like large bananas. They aren’t as sweet.

      • I was all set to go in search of yucca, but then found this on wikipedia (yes, I know they are having issues regarding accuracy)…

        So, if not prepared correctly, I could poison myself with cyanide???
        Actually, I did try to find it here in Oregon, but even my local health food store doesn’t have it…..Is there anything like it that I could substitute? Or can you find it canned, or frozen in “regular” stores or what about a brand name…?
        I have seen a few recipes using yucca, but since I can’ find it, I’m “doomed” to have great looking recipes I can’t make!!! ;-(
        (PS: when you send me an email in response, I can’t reply using the reply button. Any suggestions? I have tried to reply to one you sent me days ago, but every one has been returned as “delivery status notification: failure”)

        • The response email isn’t sent from my email so you have to come to the blog to respond. I’ll see if I can get you an answer :).

        • Hi there. I talked to Jennifer (the author of the recipe) and she had a few things to say.

          1. The type of yuca in the US isn’t as problematic as other types.
          2. As long as you peel it you are OK (that’s where the toxins are).
          3. Some say you need to soak it to get rid of the cyanide-like compounds, but she never does and has made a TON of yuca foods. Her Panamanian neighbor said that no one really soaks it.
          4. You might find this quote to be interesting from a Yahoo Q&A site:

          I was born and raised in the Philippines, We have eaten Cassava roots all the time. It’s not something you can pull out of the ground and eat raw, I wouldn’t, and I have never heard of anyone dieing form them. There re many ways to cook them, you just have to be ingenious when you do. You can make candy out of it, cakes, cookies, dumplings, and snacks for the kiddos.
          Take the waxy skin off the outside, clean and boil until tender and eat. You can grate the root, to a coconut texture, roll it into small balls, draining the water from it, and deep fry. Kids love this. You can cook it in coconut milk, and mash like a potato, this is real good as well. There are many ways to cook them, they are all good. The internet has a few, you just have to search the recipes.

          As for where to get it, check out this post where several folks were talking about it. I know you can get it frozen in some places.

          hope that helps!

          • I don’t know how I missed this. I’m glad you shared with Real Food Forager.. Is it yucca, eddoes or both that can be poisonous if not prepared and cooked properly? –> Thanks for the answer above!
            My city has such a wide range of immigrants that many ‘ethnic’ foods are available if you know where to look. Even chain supermarkets have a wide variety of ‘ethnic’ fruits and vegetables depending on the neighbourhood.

          • What is eddoes? Am I reading that correctly?

            Glad you found it :).

  12. I react to yucca , wondering if I could replace with taro root.Thanks

    • Taro may not have the same properties even though it is a root veggie. You could always try but it might need a binder of some sort like egg or another flour.

  13. Doyou think these can be made ahead of time and placed in the freezer?

  14. I’m wondering why not use tapioca flour, instead of going to the trouble of peeling, cooking and mashing the yucca root, since it’s basicly the same ingredient? Seems much simpler. The finished crust would probably not get soggy as easily and should have similar taste. Any thoughts on this?

    • HI there! Tapioca is the starch from the yuca/cassava root so it is from the same source but the actual texture and cooking properties are much different. There is another pizza crust recipe that uses tapioca starch (from The Domestic Man) if you are interested. This one made of the whole root also has a great texture and has lots of positive feedback as well. Hope that helps!

  15. This looks wonderful! Do you have any recommendations on a substitute for the yucca. I’m a diabetic and yucca is pretty glycemic. Do you think a combination of other less starchy vegetables would work. Would love to hear your thoughts. Thank you.

  16. Luciane Chase says:

    Awesome recipe I love yuca and I will definitely try it. Thanks for sharing!

  17. Oooooo. Love the flavor of yucca. Will give this one a whirl!! Thank you!

  18. Just an FYI to anyone who can’t have coconut. I left the coconut flour out and it worked beautifully! I also used all avocado oil and frozen cassava (boiled first) and it was great. My cook time was longer but worth it! I also had no issues with the sauce making the crust soggy.

  19. Is there a substitute for the palm oil that could work?

  20. Do you think this could be made with celery root instead of yuca?

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