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!

Please note – there are affiliate links in this post. If you click on them and make a purchase, I might make a commission. Your support is very much appreciated and helps keep this free resource up and running.

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
Shared at Gluten-Free Homemaker3 Boys and a Dog, Kelly the Kitchen KopThe Nourishing Gourmet, Real Food Forager, and We Are that Family.

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  1. 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)…
        “LIKE OTHER ROOTS AND TUBERS, BOTH BITTER AND SWEET VARIETIES OF CASSAVA CONTAIN ANTINUTRITIONAL FACTORS AND TOXINS.[5] IT MUST BE PROPERLY PREPARED BEFORE CONSUMPTION. IMPROPER PREPARATION OF CASSAVA CAN LEAVE ENOUGH RESIDUAL CYANIDE TO CAUSE ACUTE CYANIDE INTOXICATION AND GOITERS, AND MAY EVEN CAUSE ATAXIA OR PARTIAL PARALYSIS.[6] THE MORE TOXIC VARIETIES OF CASSAVA ARE A FALL-BACK RESOURCE (A “FOOD SECURITY CROP”) IN TIMES OF FAMINE IN SOME PLACES.[7]”

        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.http://wholenewmom.com/recipes/mexican-food-taco-shells-tacos-paleo-grain-free/

          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.

  2. 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.

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

  4. 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!