Amazingly Delicious AIP Paleo Pizza Crust

This AIP and Paleo Pizza Crust is made with a main ingredient you likely haven't used before, but one that you're definitely going to want to get to know.

It's super versatile, and super yummy. So yummy that whenever I make this crust I need to make a LOT of extra for snacking. It's so good it disappears even without the toppings!

And just so you know, this pizza crust is naturally gluten and grain-free, plus dairy and egg-free as well.

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

And boy do we love it in our home as I'm sure you do as well.

But if you're on a special diet that goes beyond being gluten-free, you know how hard it is to find pizza that can work for you.

Finding a gluten-free crust that doesn't have egg is hard enough if you're avoiding egg, but if you're grain-free, just forget about it.

Why You'll Love This Crust

This crust is not only gluten-free and grain-free, but it's also egg and dairy-free and cauliflower-free.

AND it tastes ahmaaazing!  My youngest says it tastes cheesy and he's right. Even though there's no cheese in it.

Here he is about to sink his teeth into the crust (which was basically GONE right after I made it the first time. I didn't even get to put toppings on it!

Anyhow, this delectable crust is made with yuca, the same ingredient that's the star of the show in these Paleo Taco Shells and Paleo Tortillas. You'll love those too!

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

I'm telling you, you are going to LOVE this.

Seriously, just several hours after this post went live, the whole crust was GONE (basically demolished by the youngest and myself) and Little Brother was running around trying to find the one yuca I couldn't find when I made this batch so I could make another. It's that good!

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Recipe Notes

• 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.
• For dried herbs, oregano, basil, and even onion would be great choices.

Special Diet Options/Substitutions

• You can substitute another flour for the coconut flour, but you likely will need more of it and less liquid. Typically, you will need about 4 times the amount of another flour compared to coconut flour, and less liquid. However, there's no liquid in this recipe aside from the oil, so I recommend adding a 2 tablespoons of the other flour to the recipe and gradually increase it until you get a workable dough.
• This is a crossover if you are on the Trim Healthy Mama plan.

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

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.

5 from 1 vote

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Servings: 6

Calories: 129kcal

Ingredients

• 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 (See Special Diet / Substitution Notes for alternatives)
• 1/2 teaspoon salt
• dried herbs (to taste)

Instructions

• Preheat oven to 375 degrees F.
• Place all ingredients (except for coconut flour) in a food processor or Vitamix (or other high speed blender).
• Process until a dough is formed.
• Empty dough onto a piece of parchment paper.
• Add in coconut flour.
• Allow dough to cool completely then divide into 2 pieces (for two crusts) or keep as one large crust.
• Roll out dough to create a crust (or 2) that is about ½ inch thick or less.
• Bake for 15-20 on a parchment-lined baking sheet (or until nicely browned).
• Remove from oven and turn crust(s) over and continue baking until the reverse side is browned.

Notes

• • Both sides of the crust 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.

• • For dried herbs, oregano, basil, and even onion would be great choices.

Nutrition

Calories: 129kcal | Carbohydrates: 27g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 208mg | Potassium: 186mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 1mg | Net Carbs: 25g

Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.

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

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.

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

Photo Credits – Jennifer Robins