AIP Paleo Pizza Crust–Delicious Even Without Toppings!

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This Paleo Pizza Crust is made with a main ingredient you might not have 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–no toppings needed!

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

This Paleo Pizza Crust is amazing! 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 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 mostly 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 the 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 :).

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The Search for a Paleo 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! )…

Kids eating Paleo Pizza Pizza Crust

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

UPDATE:  Just 3 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 my other lost yuca so I could make another batch!  It’s that good!

Let the Paleo Pizza Crust Making begin!

paleo pizza crust with text overlay for Pinterest

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.

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
Print Pin Rate
Course: Breads, Entree
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Paleo, THM:S, Vegan
Servings: 6
Calories: 129kcal


  • 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)


  • 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.


  • 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.


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 merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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

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Recipe Rating



  1. It’s rare to find fresh yuca in stores around here (Detroit). I do have some ground (cassava flour). How much ground cassava flour would you recommend to replace the mashed yuca?

    1. Hi there. I’m so sorry but you can’t use cassava flour in the place of the yuca. I can try to make another recipe so you can do something else. So sorry for the delay in responding. Hope to see you around again! Stay tuned!

  2. Hey Beautiful!! I am not writing this as a comment on the pizza crust though I am going to run to my local store & see if we have yuca!! Maybe not today as the virus scare is in full bloom and it’s chaos everywhere. But… I do want to write to You and say YOU ROCK!! I must have somehow written to You before cuz You are so impressive and Your story SO resonates with mine; in WAY TOO many ways 😉
    I admire and adhere to all the things You aspire to also as my 1st born had severe allergies and without a finding a naturopath in the nick of time, he would probably not still be with us today. I certainly would not still have the life and health I have left had I not been introduced to actual medicine when I was.
    It is a struggle to stay away from those hideously addictive grains, sugar and dairy products!!! OUCH!! But making super delicious rare, random treats certainly does help me.
    You are AMAZING!!! When ppl back in the day used to call me a health food freak… I would say No… I’m actually just educated or informed 😉
    You are brilliant!! Smart! Personable! and SO different than me as I lack Your ability to manage and guide Yourself down routine paths. Like budgeting!! Can’t do anything routine… I have a bent toward ADD and Turrets along with my other talents 😉 But I am SOOO with You on the clean house thing!! As long as the dishes are done and my cooking surfaces are clean (always have very clean equipment!!) The rest of the mess can… sit there!! I think I am working toward a haunted house with the cobwebs!!
    MORE revelation of Him and His plans and purposes to Your mind and heart and health, vigor, stamina and prosperity in Him for You and Yours!!!!

    Respectfully & Admiringly,

    1. Hello Becky! You are SOOOO thoughtful and totally made my day. Or perhaps my week! You have commented before and each and every time you were so encouraging. It means so much to me! And BTW, I have a very hard time staying on some tasks….it’s hard! I am interested in SO many things!

      Thank you again -big hug!! Hope to see you around again. And if you are interested in connecting more and you are on FB, I would love to have you in our Healthy Living Group – it’s no kind of commitment. But a little more up close and personal. Thanks again!

      1. I knew I had written but the content is… too misty 😉 Sounds like with Your myriad interests… You may have a touch of ADD too. I wander off before too long and am absorbed in the next thing and on and on. I NEED to KNOW all about everything that comes in my circle! I’m well known by all; if You need to have any fact researched or get to the bottom of anything – sic Becky on it!!
        I will pop over the the fb site. I don’t often spend any time on fb but I will put in an effort to check in there. If You say so, it must be of value to me.
        TY for Your sweet and delightful reply!!
        You are a true treasure to so many. You have built an incredible venue to help people find health and amazing foods at the same time!!
        YOU GOOOO GRRRL!!! Do You have a patreon? Serious Keto has done a super thing with his youtube channel to allow 3 different levels of ‘members’ to earn a bit based on each’s ability to pay also.

        1. Hi again! Sorry for being so delayed. This virus stuff is mucking up my schedule. I’m busy doing sooo much research and trying to get us in a good position. Patreon? I don’t have that. What are you thinking? I should do videos I guess :)??? Tell me what you are thinking and I’ll consider it. I’m thinking about all kinds of possibilities including becoming an EMF consultant ;). Will almost for sure do that. You are TOOOO kind. You are such a blessing to me. Please of course feel free to come back anytime. You always brighten my day!!

    1. Hi there – sorry about the delay. We are having issues with comments on the site right now. I am working on getting that functionality up and running but it might be awhile. In the meantime please use a calculator that you like and thanks for your patience!

    1. Well, whenever we have made pizza, which isn’t that often, we have occasionally done some cheese for the 2 in the family who can have it, but we have done different things…..we LOVE black olives, and I personally love thinly sliced onions. Also we have done chicken and beef at different times. Occasionally I made a low carb BBQ sauce and did chicken w/ onions. That is one of my favorites. Really anything goes!

  3. I’m currently baking this crust (it will be my third attempt at finding an AIP Pizza crust that I like). Even if it doesn’t turn out, the discovery of mashed yucca is amazing. Just what my potato craving heart has been looking for!

  4. I really want to try this recipe because now I can’t have gluten and I don’t have a food processor, can I just knead by hand?

  5. Palm shortening should not be used. The natural habitats for ourangatangs is being destroyed at an alarming rate , so that more palms can be planted to produce more palm oil products. The only way to stop this(and the abuse suffered by ourangatangs) is to stop using all Palm oil products.

    1. Hi and thanks for reading and commenting.

      I have heard that some companies are doing harvesting sustainably – like the companies that I use – Spectrum and Tropical Traditions. They have sustainability statements on their sites.

  6. What can I use to replace the coconut? my ASD 8 yrs old is allergic to it as well as eggs. Recently on Paleo diet. Almond ok?

    1. I think you could try almond flour but coconut flour absorbs quite a bit of water so you will need to try more. Might not work out great. I hope it works for you!

  7. This was so good!! Good job. My kids and husband loved it even better than the gluten free crust we usually have!! I have never cooked with yucca before I’ve only used tapioca flour. Anyways we definitely will be making this again and so excited I know how to cook with yucca! Ha Thank you!

      1. No I will definitely try those! They look super yum. Funny I just bought 3 plantains! I am nearing the end to my whole30 so these are great. What a rockstar you are !

        1. Hope you like them! Well, those aren’t my recipes – they are a guest post. But I love them. I hope to have a new recipe up tomorrow or Thurs but it’s not using plantains or yucca :).

      2. Thanks for sharing this one too! Both are keepers. We loved them! Any other recommendations? I’ve been pinning a few !

  8. love this. actually made it by accident one day when trying to make mashed “potatoes” with yuca. it came too gluey to eat so i added some banana flour, flattened and baked it. delicous!! do you know if it can be frozen for later use?

  9. I made this today with the addition of a half teaspoon each of oregano and Gaelic powder. The flavor was delicious, and the crust was crisp and lightly browned (mostly), but the inside was still moist. I had used my fingers to pat it down to about a 1/4 inch thickness and baked it for 25 mins on side one, then 15 mins more after I flipped it over. should I have just let it bake longer?

  10. Hi. I grew up in Brazil and learned to love yuca but now I live in Northern California and cannot find it here. Can it be substituted for anything else? Thank you!

    1. I don’t think so – have you checked in more ethnic grocery stores? Or a local fruit and vegetable market? I was surprised to find it in one near me. I am reading that malanga and sweet potato are substitutes but I suspect they will not be a good substitute in this application.

  11. 5 stars
    Can I say GOURMET pizza? That is what my pizza fanatic husband called it. It was not just awesomely delicious but very satisfying and filling. Not the over-stuffed feeling, but the “wow, that was great! I feel satisfied and don’t feel like eating the whole pizza” kind of feeling. I read all the commentaries (loved the info given by the Brazilian) and for those who don’t feel like peeling or can’t find fresh yuca, you can find peeled, frozen yuca in the ethnic section of your grocery store or at the Latin American groceries. I get it at my local Shoppers Food Warehouse in Southern Md.

    Yuca “dough” experience: I followed the recipe except I didn’t have Palm oil so I added more coconut oil. On a side note, I am Cuban and I only knew 2 ways to eat yuca- boiled with a garlic sauce and leftovers fried. Both delicious and I love it. So I did like I always do when boiling yuca is to add 1 tsp of salt to the water and the juice of one lemon or lime. After the yuca was boiled, I removed the middle woody strings and put the yuca in the food processor with a mixture of italian herbs, garlic, and a tiny pinch of salt. oh and the coconut oil. When it formed the “dough” ball I spread it all out on a rectangular shallow pan and baked for 30 min before flipping it over for another 15 or so.

    Toppings- very light covering of tomato sauce, sliced fresh mushrooms, 2 garlic cloves – minced and drizzled olive oil on top. I had some leftover fajita seasoned hamburger meat in the fridge (1/2 cup) and spread that out on it too. and lastly a little sprinkling of mozzarella cheese. (I know we are not supposed to have cheese on Paleo but who’s looking?) Then we put it back in the over for another 15 min.

    Thank You, Thank You!! I love that I found another way to eat yuca! And it doesn’t break and crumble like the cauliflower recipes!! Now I can confidently have pizza again when the kids want pizza night.

    1. YUMMMMM – you are welcome. The author of this recipe is a genius and we love this crust too!!!