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Cassava Flour Pizza Dough + Vegan Cheese

July 6, 2015 by predominantlypaleo 66 Comments

 

I’m gonna need everyone to take a deep breath before we dive into this one…for a few reasons actually.

1) This is really exciting – I made a pizza without dairy or grain entirely in my kitchen (no fake store bought cheese) and my kids freakin’ loved it. They did not even ask me if it was “real” cheese. They DO get very occasional cheese outside the house so I was curious if they would ask me “Is this Paleo cheese,” and they did not. Bottom line, this is really exciting stuff so we are going to need to breathe through it all and contain ourselves.

2) There are no nuts in the crust, there is no grain, dairy, or egg in the crust. There is flax, thereby making it not-AIP compliant. Inhale, I have an AIP crust for you HERE and it is fantastic. We good so far?

3) There is no dairy in the “cheese”. There is no grain or egg in the “cheese”. There ARE nuts in the “cheese.” If you cannot have nuts, you cannot eat this recipe in its entirety, BUT you can make the crust and wing the toppings with whatever you CAN eat. I do not have a “cheese” recipe free of nuts at this time. Please don’t freak out. There are TONS of other things you can still load up on your pizza so please be ok.

4) The pizza crust uses Cassava flour which is a fantastic alternative to white flour. If you do not have cassava flour, you can make THIS recipe for pizza crust or THIS one. Both have very positive reviews and use different ingredients. Still doing ok?

Alright awesome, now that we’ve cleared up what you can and can’t eat and which sensitivities might be an issue, let’s enjoy some freakin’ dairy free pizza that fools even my cheese lovin’ kids!

Cheese Ingredients:

  • 1 cup cashews (soaked in water for a minimum of 1 hour and drained)
  • 1/2 teaspoon apple cider vinegar
  • 3/4 teaspoon garlic sea salt
  • 2 heaping teaspoons nutritional yeast
  • 1/4 cup tapioca flour
  • 1 cup hot water

Pizza Crust Ingredients:

  • 3/4 cup cassava flour
  • 1/4 cup arrowroot flour (tapioca likely works too)
  • 1 tablespoon coconut flour (if you attempt to omit this you will need to sub in another flour)
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon garlic sea salt
  • 1/4 cup ghee, avocado oil, or preferred cooking fat
  • 1/2 cup dairy free milk
  • 1 tablespoon ground flax seed

**YOU WILL ALSO NEED PIZZA SAUCE AND WHATEVER OTHER TOPPING YOU PREFER

  1. To make the cheese, drain the cashews from the water they were soaking in and place the soaked cashews in a blender with all the other cheese ingredients
  2. Blend on high for a solid 2 minutes. You want the consistency to be perfectly creamy AND you want the tapioca to help thicken the cheese mixture
  3. After two minutes of blending, pour the cheese into a bowl and place in the fridge or freezer while you make the crust
  4. Preheat your oven to 350
  5. Now combine all crust ingredients in a bowl and kneed by hand until you have a big ball of dough
  6. Now divide that ball of dough into two equal sized balls of dough
  7. Roll out your dough between two pieces of parchment paper to desired thickness. If your dough cracks around the edges, just seal it back together by hand
  8. **I recommend making a thin crust with this one for optimal results
  9. Now bake the crusts for 8-10 minutes on each side (flipping once after the first 8-10 minutes)
  10. Remove and spoon pizza sauce on top followed by whatever veggie/meat toppings you prefer
  11. NOW…. you will want to remove your cheese from the fridge or freezer and spoon/drizzle it over the toppings. You can spoon it liberally but heads up it will be liquidy. This is normal!
  12. Return the pizzas to the oven and turn on your broiler for 5 minutes OR LESS!
  13. You want the cheese to begin to solidify and even begin to brown but you do not want to burn your crust or toppings
  14. Remove and slice – enjoy hot or eat leftovers which are just as yum!

CASSAVA FLOUR PIZZA CRUST + DAIRY FREE CHEESE

CASSAVA FLOUR PIZZA CRUST + DAIRY FREE CHEESE

CASSAVA FLOUR PIZZA CRUST + DAIRY FREE CHEESE

 

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Filed Under: baked goods, dairy free, egg free, gluten free, grain free, main course, nut free, paleo, refined sugar free, soy free, vegan

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Comments

  1. Beth says

    July 7, 2015 at 2:19 am

    You seriously rock my world!
    I can not wait to get home from vacation, gather the ingredients and make pizza love!
    Please keep dong what you do!

    Reply
    • predominantlypaleo says

      July 7, 2015 at 1:48 pm

      So glad!!

      Reply
  2. Wilson says

    July 7, 2015 at 1:43 pm

    Perhaps our ancestors had a “Nutrtional Yeast” tree they harvested from?
    No-they couldn’t do that-nutritional yeast is a “processed food”!

    Reply
    • predominantlypaleo says

      July 7, 2015 at 1:48 pm

      Uh oh it’s the paleo police!!! Feel free to omit the nutritional yeast or even better find a more militant recipe site to fit your perfect eating plan.

      Reply
      • Nola Sawyer says

        August 28, 2016 at 10:33 pm

        Love it. Way to slam that fool. He needs to get a life. I appreciate the post. I hope I enjoy this.

        Reply
        • predominantlypaleo says

          August 28, 2016 at 10:51 pm

          I don’t “do” intolerant people. The Judgy McJudgersons need to find another page ASAP 😉

          Reply
          • Toni says

            February 16, 2017 at 4:21 pm

            Your blog does say Predominately…..

  3. Michelle says

    July 7, 2015 at 7:20 pm

    Yay! I can’t wait to make this. The yucca crust is quite awesome but we just ran out and I happen to have cassava flour left. It is nice to have pizza now and then which does not make us feel sick.

    Reply
    • predominantlypaleo says

      July 7, 2015 at 7:27 pm

      Hope you enjoy Michelle!!

      Reply
  4. Deanna says

    July 8, 2015 at 7:39 pm

    I know this is the ultimate annoying question– but I have to ask- do you think macadamia nuts would work in place of cashews? I can’t do cashews.

    Reply
    • predominantlypaleo says

      July 8, 2015 at 7:42 pm

      Yes! Try macadamia, almonds, or Brazil nuts!

      Reply
  5. Emily says

    July 10, 2015 at 9:52 pm

    Anyone tried making the “cheese” the day before?? Will it keep ok?

    Reply
    • predominantlypaleo says

      July 11, 2015 at 3:03 am

      Yes! It will keep in the fridge a few days!

      Reply
  6. Amber R. says

    July 16, 2015 at 10:53 am

    Have you ever tried making the cheese with cassavs flour instead of tapioca. I was wondering how different/similar the result is since they are both yuca (tapioca is from entire plant & cassava is just from root). Thanks!

    Reply
    • predominantlypaleo says

      July 16, 2015 at 8:01 pm

      I have not made it with cassava flour; since tapioca is just the starch and cassava is from the whole root flour, I did not expect cassava flour to behave the same way. If you try it you’ll have to let me know if it works out!

      Reply
  7. Amy says

    July 20, 2015 at 5:09 am

    This looks delicious! I have Candida and leaky gut, nutritional yeast makes me sick. Do you know what I could sub for that or if I could just leave it out?

    Reply
    • predominantlypaleo says

      July 20, 2015 at 2:20 pm

      Amy, just leave it out, it will still be good!

      Reply
  8. Sadie says

    July 28, 2015 at 11:35 pm

    Hi! I really want to make this pizza for dinner tonight, and I was wondering how many people the recipe would feed. Should I double it? My family has 4 people, who eat a lot. Thanks!

    Reply
    • predominantlypaleo says

      July 28, 2015 at 11:38 pm

      Yes! I would double it if you have a hungry family!

      Reply
      • Sadie says

        July 29, 2015 at 12:15 am

        Great, thanks!

        Reply
  9. Laura says

    August 8, 2015 at 10:38 pm

    Hi I can’t wait to try this crust. I live in eastern Venezuela where there is plenty of yuca flour (but not much else including wheat flour). There is a type of yuca-based crisp bread that is made by the Indians of this region, called Casabe. Dominos here offers casabe as a gluten free pizza crust, which is so delish. So I already know that yuca and pizza toppings go well together…. will be trying yours shortly. Thanks for your recipe.

    Reply
    • predominantlypaleo says

      August 8, 2015 at 11:55 pm

      Oh wow! That’s amazing! And here I thought I was the only one using yuca for pizza hahaa!

      Reply
  10. Erin says

    August 26, 2015 at 12:52 pm

    I made this last night and loved it! It came out crunchy and delicious, definitely the best paleo pizza crust I’ve made! I can’t do almonds so your use of yucca and cassava flour has greatly expanded my paleo baking. Last night I only made one crust after splitting the dough in half. How long could I keep the dough in the refrigerator? Could I freeze it? Thanks for a great recipe!

    Reply
    • predominantlypaleo says

      August 28, 2015 at 12:11 pm

      Wonderful, so happy to hear! Yes you can freeze it! For refrigeration, you can leave it a few days, it sometimes will dry out if you don’t have it airtight (like with plastic wrap) but it definitely will keep for awhile.

      Reply
  11. Candace Stockstill says

    September 11, 2015 at 9:31 pm

    Would this work w/o the Flax?

    Reply
    • predominantlypaleo says

      September 13, 2015 at 1:57 am

      The flax helps act as a binder. You could try without but it could end up brittle so you might need another binder.

      Reply
      • Jenny says

        February 18, 2017 at 4:46 pm

        Can I use eggs?

        Reply
        • predominantlypaleo says

          February 18, 2017 at 7:50 pm

          For the crust? I suppose but I am not sure exactly how the texture would change.

          Reply
      • Danielle says

        December 15, 2018 at 4:20 am

        Whoops! I forgot the flax, and it still turned out fine. It was very sticky. I took off the one piece of wax paper before baking it 8 min on one side. When I flipped it, I removed the other side. It was fine when it finished baking. Doubled the batch and our family ate it all!

        Thanks for the recipe!!

        Reply
  12. Missy says

    September 12, 2015 at 11:16 pm

    The flavor of this crust is awesome! But, I had a really hard time with the texture. It kept falling apart on me. 🙁 I used Aroy-D coconut milk and olive oil (I also tried coconut oil in a separate batch) and couldn’t make it work. Any ideas on why it was so crumbly? Thanks so much for your awesome recipes! This is the first one I’ve had trouble with.

    Reply
    • predominantlypaleo says

      September 13, 2015 at 1:27 am

      Did it crumble when it was dry or after it was cooked? Try adding a bit more oil/milk if it seems like it breaks apart too easily before baking. You can also add some grass fed gelatin or ground flaxseed as a binder if needed but it shouldn’t come to that. Could it be rolled too thin?

      Reply
  13. Melissa Anderson says

    October 17, 2015 at 11:35 pm

    For some reason I’ve just got around to making this crust. And of course I had nothing for toppings except cheese. But it doesn’t even matter cause this thing is so good! I can’t wait to try it when I really have toppings. Like pesto. Or chicken. Or cooked broccoli. Or all 3.
    Thanks!!

    Reply
    • predominantlypaleo says

      October 18, 2015 at 1:40 pm

      Yum! That combo would be great! Glad you enjoyed it!!

      Reply
  14. Tasha says

    October 26, 2015 at 2:01 am

    Hi! Was wondering about the texture of the crust. Is it sort of bready and chewy or more like a cracker? Is there any gumminess in the insides at all? Thanks!

    Reply
  15. Kay says

    October 28, 2015 at 6:22 pm

    I wanted to let you know that I LOVE this recipe — though I’ve made a few adjustments. Here’s how I’ve been making it:

    Paleo Pizza Crust

    ½ tsp. baking soda
    1 tsp. sea salt
    1 Tbsp. sugar
    2 Tbsp. ground flax seed
    ¼ cup arrowroot flour
    ¼ cup tapioca starch
    1 cup cassava flour

    ¼ cup + 2 Tbsp. palm shortening, melted
    ¾ cup water

    Preheat oven to 350 degrees Fahrenheit. Grease two pizza pans and set aside.

    Mix dry ingredients together with a wire whisk. Add melted palm shortening and blend together with whisk. Add water & mix well with hands.

    Divide dough in half and place a dough ball on each pan. Flatten and spread with hands as thin as possible without leaving holes in the dough.

    Bake for ten minutes. Remove from oven and with a metal spatula, carefully loosen crusts from pan and flip, using a hot pad to catch them with your other hand. Crust will be floppy, so be careful!

    Bake for ten more minutes. Remove from oven and top with whatever toppings you desire. Bake for ten more minutes.

    Reply
    • predominantlypaleo says

      October 29, 2015 at 1:37 pm

      Sounds good!

      Reply
  16. Mary says

    November 11, 2015 at 12:36 am

    I just wanted to say thank you! This recipe had my reluctant husband and 2 toddler children swooning. The texture and flavor are fabulous. I did not add flax and I think I made the crusts slightly thicker than your image but they were perfect regardless. We are Otto’s Naturals Cassava lovers 😉

    Reply
    • predominantlypaleo says

      November 17, 2015 at 3:12 am

      Oh yay!! That’s so awesome!

      Reply
  17. Tatiana Church says

    December 13, 2015 at 11:53 pm

    My crust was hard to flip without it breaking apart…any ideas?

    Reply
    • predominantlypaleo says

      December 15, 2015 at 7:29 pm

      Hmmm…maybe make them smaller? Or add more moisture, it shouldn’t be crumbly at all I don’t believe!

      Reply
  18. Lulu'sMom says

    January 1, 2016 at 3:19 am

    We made this tonight and it turned out GREAT! Thank you for sharing!

    Reply
    • predominantlypaleo says

      January 2, 2016 at 1:20 am

      Goody!!!!

      Reply
  19. Kim says

    January 5, 2016 at 2:13 am

    Made recipe and ate half. Perhaps slightly large for one serving. ? But now I know size and can adjust accordingly. I was reading the recipe from my phone, so missed the part about putting it back in the oven after the toppings went on. However I just warmed up the toppings I wanted and put them on when the crust came out of the oven and it worked great. I’m curious about the flaxseed. I only had a whole seeds, and try as I might I could not get them to grind up so they went in whole. Really like having this as a recipe option, and I’m starting to think about other ways to use it to help my sometimes boring menu.

    Reply
  20. Michelle says

    July 31, 2017 at 6:01 pm

    Hi! I am wanting to make this today but would like to know if it’s okay to make it a few hours before hand, and if so, should I store it in the fridge or out on the counter? Thanks!

    Reply
    • predominantlypaleo says

      July 31, 2017 at 6:29 pm

      Hi Michelle, Yes you can make it ahead, I’d put it in a plastic bag or wrap in something air tight so it doesn’t dry out though!

      Reply
  21. Alison says

    January 31, 2018 at 7:29 pm

    So excited to try this this weekend! I’m combining it with the buffalo chicken pizza recipe from PaleOMG 🙂 One thing, as I was scrolling through recipes for cassava flour pizza dough, I found a website called keyingredient.com and they have your exact recipe on their site, though it says “adapted” from Predominantly Paleo. Which, “adapted” and “stolen” are two completely different things. They even used one of your pictures (with no credit) and copied the part of the instructions about the cheese, yet made no mention of the cheese or ingredients elsewhere. Just thought that was annoying and sloppy of them and wanted to make you aware of it!

    Reply
    • predominantlypaleo says

      February 4, 2018 at 2:33 am

      Ugh thanks for letting me know! There are so many rip off sites out there it’s obnoxious!

      Reply
  22. Wendy says

    June 13, 2018 at 1:17 am

    I love this recipe for pizza bases! I also make extra and cook for a little longer to make biscuits (crackers). So delicious!

    Reply
    • predominantlypaleo says

      June 14, 2018 at 2:30 pm

      That’s a great idea!

      Reply
  23. Lisa says

    February 3, 2019 at 1:10 pm

    OMG the style of the post had me cracking up. People are crazy. Or maybe they just have no imagination. At least you skirted MOST of the stupid comments lol… I have a bunch of abnormal allergies (various grains, egg, dairy and vegetables) and have to adjust because NO diet fits me exactly. Learn to deal.
    Re: recipe–
    Making this as soon as possible. Great idea for the cheese btw!!

    5.0 rating

    Reply
    • predominantlypaleo says

      February 3, 2019 at 8:42 pm

      Enjoy!

      Reply
  24. Amanda says

    February 20, 2019 at 2:27 am

    Best vegan cheese I’ve tried! Plate- licking yummy and I love that the texture firms up when baked. Would LOVE you to post links to other recipes where you use this wonderful cheese.
    Thank you!

    Reply
    • predominantlypaleo says

      February 20, 2019 at 3:19 pm

      Yay! Thank you. I have enchiladas I use the cheese on too. https://predominantlypaleo.com/queso-blanco-paleovegan/

      Reply
  25. Noelle Cegielski says

    July 24, 2019 at 1:28 pm

    Can you replace the milk with water? I can’t really do dairy and I can’t do any nuts or nut milk minus coconut?

    Reply
    • predominantlypaleo says

      August 1, 2019 at 3:17 pm

      I haven’t tried that sub myself. Let me know if you try it!

      Reply
  26. Faiza says

    December 5, 2019 at 12:18 pm

    Can I use ground chia instead of ground flax?

    Reply
    • predominantlypaleo says

      December 11, 2019 at 4:46 pm

      I haven’t tried that substitute so I can’t say for sure. Please let me know if you try!

      Reply
  27. Amy says

    September 7, 2020 at 2:57 pm

    Hi! I really wanted this recipe to work, but the dough never cooked, nor would it stay together. I couldn’t even flip it halfway through the cooking time, as it just crumbled apart. I followed the recipe to a T except for the coconut sugar: I used cane sugar instead. Why do you think that happened? Also, the recipe doesn’t mention what type of base to cook the pizza on. Was it a baking sheet? A pizza stone? Do you have any recommendations?
    Thanks!

    Reply
    • predominantlypaleo says

      September 8, 2020 at 1:54 am

      The baking surface doesn’t typically affect the texture of the dough. What brand of cassava flour did you use?

      Reply
  28. Sam says

    May 17, 2021 at 6:52 pm

    This is amazing! Thanks so much. I omitted the sugar completely and it still worked brilliantly and we now use it as a pie crust, which has literally changed my life as my kids will now eat anything inside disguised as pie…! What a find.

    5.0 rating

    Reply

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Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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