Amazingly Delicious AIP Paleo Pizza Crust
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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!
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
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
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
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?
Yes! I did that.
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.
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.
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?
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!
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!
So great! Did you try these yet? https://wholenewmom.com/recipes/mexican-food-taco-shells-tacos-paleo-grain-free/
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 !
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 :).
Thanks for sharing this one too! Both are keepers. We loved them! Any other recommendations? I’ve been pinning a few !
Great! Happy to recommend others — anything in particular you are looking for?
Step 5- add in coconut? Do you knead it? Stir it? Coat it to keep from sticking? Please clarify. Thank you!
It’s coconut flour and you work it into the dough. Hope you enjoy it as much as we do!
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?
Yes, I think it can be frozen — we’ve never had any left over?.
That was garlic not Gaelic lol!!
:)! Ha! I love Gaelic. My dad is from Dublin.
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?
Hello Sherry – I would think so. I have had that happen occasionally.
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!
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.
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.
YUMMMMM – you are welcome. The author of this recipe is a genius and we love this crust too!!!
Oh and I won’t tell about the cheese :).