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PALEO Pizza Crust {Vegan/AIP}

June 12, 2014 by predominantlypaleo 109 Comments

 

Oh, pizza, you’ve made people happy for so long. Your crust, your gooey cheese, your delicious toppings to satisfy every personality. If only your delicious nature paired well with your destructive ingredients…

You may have tried Predominantly Paleo’s crispy, chewy pizza crust or you may have been holding out for one that is not only nut free, but also egg free and potato free. If you have been waiting it out, I am about to make you really happy!

This PALEO Pizza Crust {Vegan/AIP} is a winner for everyone! It is grain, dairy, egg, nightshade, and nut free but crispy and delicious!

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
  • 1/2 teaspoon sea salt
  • Dried herbs to taste
  1. Preheat oven to 375
  2. Combine all ingredients except for coconut flour in a food processor or Vitamix
  3. Puree until a dough is formed
  4. Empty dough onto a piece of parchment paper
  5. Add in coconut flour
  6. Allow dough to cool completely then divide into 2 pieces (for two crusts) or keep as one large crust
  7. Roll out dough to create a crust (or 2) that is about 1/2 inch thick or less
  8. Bake for 15-20 on a parchment lined baking sheet or until nicely browned throughout
  9. Remove from oven and flip crust(s) over and continue baking until this side is browned as well
  10. NOTE: you will want both sides to be crisped and browned; keep sauce and “wet” ingredients to a bare minimum (or consider dipping) as yuca dough can become soggy easily when overloaded with moisture. A crispy crust will help prevent this to a degree but use caution.

Shared with Allergy Free Wednesdays

PALEO Pizza Crust {AIP/VEGAN|

PALEO Pizza Crust {AIP/VEGAN|

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Filed Under: aip friendly, baked goods, egg free, gluten free, grain free, nut free, paleo, refined sugar free, sides, snacks, soy free, vegan, yeast free

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Comments

  1. Sam says

    June 13, 2014 at 11:15 am

    Yum! Now I can tell my boyfriend it IS possible and I don’t even have to come up with it myself 😉 yay!

    Reply
    • predominantlypaleo says

      June 13, 2014 at 12:41 pm

      Ha Sam! Make sure you bake bake bake and keep that wet stuff to a minimum 😉

      Reply
  2. Achama U (On the Road to Healing) says

    June 19, 2014 at 4:53 pm

    I think I actually love your blog, but again any coconut/palm free alternatives?

    PS: really enjoyed hearing about your journey (Meet Me page), reminds me a bit of mine – take care of you.

    Reply
    • predominantlypaleo says

      June 20, 2014 at 9:40 pm

      You can try using Avocado oil, one of my favorites!

      Reply
      • Aylin says

        March 16, 2015 at 11:27 pm

        Can I omit the coconut flour? Or substitute for another kind of flour? Sweet potato flour maybe?

        Reply
        • predominantlypaleo says

          March 17, 2015 at 1:24 am

          That should work!

          Reply
          • Krista says

            January 8, 2017 at 7:10 pm

            tigernut flour works too, it just makes a crunchier end product.

  3. Helene says

    June 23, 2014 at 12:50 am

    You mentioned shortening. Is there any thing that can be used in place of this?

    Reply
    • predominantlypaleo says

      June 23, 2014 at 5:54 pm

      You can use your favorite cooking oil (avocado, coconut, etc) if you do not have shortening.

      Reply
  4. Helene says

    July 5, 2014 at 6:17 pm

    Well I tried this paleo pizza crust. First problem is that I do NOT have a vitamix so my blender was useless. Second thing I tried was to use my immersion blender which caused it to burn out. I really liked the texture of this after I put in the coconut flour but it is almost impossible to get your things clean after. I have the crust in the oven now and it is almost done. When do you put on the fixings? Can this be frozen and then taken out and stuff added. I should add that I am not a baker. I have never made a pizza crust in my life nor do I bake but I really liked rolling this out and the as I said was wonderful and fun.

    Reply
    • predominantlypaleo says

      July 6, 2014 at 7:21 pm

      Gosh sorry you had such trouble with it. A food processor or Vitamix is really best but they are big investments! I would put the toppings on once the crust is already crispy and browned in the middle. Otherwise it will really get soggy. Hope this helps!

      Reply
      • Mimi says

        July 8, 2014 at 12:24 am

        Can the crust be refrigerated for future use?

        Reply
        • predominantlypaleo says

          July 8, 2014 at 1:29 am

          Yes! I prefer to refrigerate the actual dough instead of the crust.

          Reply
          • Lorena says

            February 17, 2015 at 10:29 pm

            How long does the dough keep in the refrigerator? Also have you ever tried freezing it (dough crust vs. baked crust)? Thanks

          • predominantlypaleo says

            February 18, 2015 at 12:01 am

            It will keep a few days and yes it freezes just fine!!! I would freeze it raw then thaw/warm slightly and go from there.

    • Minna says

      August 13, 2014 at 10:34 am

      Helen, I’ve tried making this in my Vitamix but even it struggles. As I double the recipe whenever I make this pizza, I have to process the dough in several smaller batches. My Vitamix overheats (even with the first batch) constantly when processing this dough so I have to stop and wait frequently until it’s cooled down to keep going. And dough is comes out lumpy. What I did today was, I transferred the dough from the Vitamix to my food processor to finish it off. I think it handles the dought better.

      I’m thinking whether boiling the yuca long enough so that it’s almost mash might help…

      And I def agree, it’s also really hard work to get the dought out of the bowls and to clean the bowls afterwards!

      But it is very tasty, especially with my toppings of caramelised onions-beetroots and prawns or kale pesto and parma ham. 🙂

      I’m just wondering, with it’s gluey/gloopy/sticky texture, what it might do to my insides….? :-/

      Minna

      Reply
      • predominantlypaleo says

        August 13, 2014 at 12:14 pm

        Perhaps you’d like to try my other pizza crust recipe. It is nut-free as well and might be simpler for you to make.

        Reply
        • Minna says

          August 13, 2014 at 2:38 pm

          Thanks but I’m avoiding eggs (AIP).

          I’ve got 3 large pizzas crust in the oven now and they look great. I still think it’s worth the effort.

          Minna 🙂

          Reply
    • Vanessa says

      September 16, 2015 at 8:32 pm

      I was having the same problem with everything getting dirty. Goya actually sells already grated yuca in the frozen isle! It might be my new favorite thing.

      Reply
      • predominantlypaleo says

        September 18, 2015 at 2:15 pm

        I love the frozen Goya!

        Reply
  5. Erin C says

    July 14, 2014 at 7:22 pm

    Yep, this is what I would call an absolute game-changer for someone who is AIP and is forcing her family to (mostly) go along with it! The absolute BEST paleofied version of a pizza crust and I love that it’s made from a veggie and not heavy flours. For the kid and hubs, theirs were topped with tomato-basil pizza sauce, sausage, onions and mushrooms, hubs had a spicy harissa, lamb, fresh tomato and cilantro one to himself and mine was topped with pesto, shredded chicken, artichoke hearts and garlic scapes. Wow, were they good! Good enough that I now make a big batch of dough every week to replace our usual out to eat adventures on Friday nights.

    Reply
    • predominantlypaleo says

      July 14, 2014 at 9:50 pm

      Wow Erin, thanks for that kind review!

      Reply
  6. Erin says

    July 20, 2014 at 4:14 am

    This is the best Paleo pizza crust I’ve ever tried! What a genius idea to use yucca — thanks a million for making and sharing this with all of us.

    Reply
    • predominantlypaleo says

      July 20, 2014 at 2:54 pm

      Hi Erin, I am so excited that you loved it!

      Reply
  7. Kimberly says

    August 6, 2014 at 1:12 am

    Have you ever had the dough poof up like pita bread when you make this…I did…maybe a altitude thing or something…?

    Reply
    • predominantlypaleo says

      August 6, 2014 at 12:32 pm

      It can poof but should settle back down when it cools. Did it not? Hope it was still tasty 🙂

      Reply
      • Kimberly says

        August 7, 2014 at 8:54 pm

        I had to poke holes in it and smoosh it together, it was delicious though. Im going to try turing it into pita next time!

        Reply
  8. Flannery says

    August 8, 2014 at 1:25 pm

    Made this crust last night and it was great! I’m not on AIP, but my boyfriend has an egg allergy, so I love finding grain free baked goods we both can eat.

    I substituted olive oil and ghee for the avocado oil and palm oil (because that was what I had) and the dough had a great texture and left zero mess in my food processor.

    Also, I had some left over yuca that I experimented with making into chocolate graham crackers… They ended up not tasting like grahams, but instead tasted like the chocolate cookie on an ice cream sandwich and even stayed soft when frozen!

    I’m definitely a yuca fan!

    Reply
    • predominantlypaleo says

      August 8, 2014 at 6:55 pm

      Yippee! #teamyuca forever! Thanks for the feedback!

      Reply
  9. Samantha says

    September 2, 2014 at 6:20 pm

    I cannot wait to try this!! Approx how much yucca (1 lb? more?) do I need to buy to make a single recipe? Thank you for all your experimenting/perfecting!!

    Reply
    • predominantlypaleo says

      September 2, 2014 at 6:47 pm

      I usually pick one “big” root. It’s over a pound to start, loses some weight with peeling. If I had to guess I’d say it’s a 2 pound root? I guess I should weigh it sometime!

      Reply
  10. Michelle says

    October 1, 2014 at 3:56 pm

    I made the crust and it is indeed awesome! I think i could serve it to anyone and they would never guess it is not made from regular flour. I found it to be crisp, with a hint of chew and it held up great. I put on very little sauce per the recommendations.

    question – does this leftover ok or get soggy? We didn’t have any leftovers so I didn’t test. I am guessing it might get soggy but if it did I wonder if heating it up on a pizza stone might ‘revive’ it?

    Reply
  11. LeNay Graham says

    October 4, 2014 at 8:53 pm

    This is absolutely delicious!!! Thanks for sharing! 🙂

    Reply
    • predominantlypaleo says

      October 5, 2014 at 1:26 pm

      Yay! So glad LeNay… thanks for letting me know!!!

      Reply
  12. LeNay Graham says

    October 16, 2014 at 9:58 pm

    Love, love, love this crust!!!! 🙂 I am making it tonight….again! 🙂

    Reply
    • predominantlypaleo says

      October 17, 2014 at 6:36 pm

      Yay!!!

      Reply
  13. Krista says

    October 24, 2014 at 6:03 pm

    I am so glad you decided to become the yuca slayer!!
    We all loved this pizza, as we did the ravioli’s, the perogies, the yuca cakes, and empanadas!
    Thanks very much! 😀

    Reply
    • predominantlypaleo says

      October 24, 2014 at 9:53 pm

      So awesome!!! I am really glad you are having fun with this crazy notion!

      Reply
    • Ann Dyer says

      January 15, 2016 at 8:43 pm

      I love the empanadas!! I make a curry shrimp version!! I’ve got it down now so it’s not so hard to roll out! Can’t wait to try the pizza crust!

      Reply
      • predominantlypaleo says

        January 18, 2016 at 3:51 am

        I want to try yours!

        Reply
  14. Nicky Moore says

    January 4, 2015 at 11:34 pm

    Hi- Could this crust be made with water chesnut flour instead? I cannot tolerate coconut. Thanks!

    Reply
    • predominantlypaleo says

      January 5, 2015 at 4:22 am

      If done properly it actually won’t need any additional flour. But I would think IF you needed flour the water chestnut could potentially work just fine! Enjoy!

      Reply
  15. Lorena says

    February 21, 2015 at 4:41 am

    This was tasty but it did not turn out crusty enough to be a pizza crust. It was great as like a pita or flour tortilla. I wonder what went wrong?

    Reply
    • predominantlypaleo says

      February 21, 2015 at 5:59 pm

      The thinner you get and the higher the heat, the crispier it will get. You can also add extra oil if you feel like it needs help. It should definitely get crispy though! Hope you have better luck in the future!

      Reply
  16. Mary says

    March 19, 2015 at 9:54 am

    Holy moly that’s yummy! After watching your video a few times, reading over the recipe, and then having your video playing (and paused) while making it, I successfu made your yuca dough crust! I can’t believe I was intimidated by yuca. I think this ended up being easier than combination flour doughs, and definitely easier than a cauliflower crust. Even my husband liked it. 🙂 Thanks for being th yuca whisperer!

    Reply
    • predominantlypaleo says

      March 21, 2015 at 1:00 am

      I am so happy Mary!!! Thank you for sharing! Mwah!

      Reply
      • Mary says

        March 22, 2015 at 5:37 am

        You’re welcome! I’m making your yuca dough pizza crust again tonight! I’m so excited that I can make a pizza crust out of a root instead of a series of flours or complicated cauliflower crust. I like cauliflower crust, but I’m starting to suspect that I can’t tolerate a lot of dairy (so sad!), and yuca is easier and uses no dairy. Again I’m grateful that you’re the yuca whisperer! I’m having fun making your yuca dough. 🙂

        Reply
  17. catherine says

    April 14, 2015 at 3:18 pm

    This was my first time using yuca…for anything. I LOVE the workability of the dough and the tastelessness of the yuca itself. Cheap, minimal ingredients, quick to make once the yuca is cooked and mashed. Seems the recipe could be played with to obtain some nice focaccia and naan breads…What say you?

    Reply
    • predominantlypaleo says

      April 14, 2015 at 11:28 pm

      Definitely can be used to make some bready things! I have a dinner roll recipe in Down South Paleo!

      Reply
  18. Kat says

    April 21, 2015 at 8:28 pm

    Can this dough be refrigerated / frozen and used later?

    Reply
    • predominantlypaleo says

      April 22, 2015 at 2:06 am

      Yes!

      Reply
  19. Alison says

    August 19, 2015 at 12:24 am

    Finally tried making this and it was awesome. So glad I found this recipe–I couldn’t handle cauliflower “pizza crust.” It was too messy, smelled bad and TMI but caused gas and bloating that only those lovely cruciferous veggies can. The yuca is so nice and neutral tasting and very easy to handle. The texture was chewy but crisp on the outside. Even my picky husband who is usually hesitant to try my paleo subs for “normal” food LOVED it and was very pleasantly surprised. Only thing I had an issue with was it took longer to crisp and brown so I ended up broiling it for a few minutes on each side. I also had mine puff up like another commenter but i just poked it with a fork and it went down. Definitely a repeat recipe. Thank you!!

    Reply
    • predominantlypaleo says

      August 19, 2015 at 7:06 pm

      So glad you enjoyed!!!

      Reply
  20. Allison says

    August 21, 2015 at 3:14 pm

    Any idea how to do this with cassava flour?

    Reply
    • predominantlypaleo says

      August 22, 2015 at 12:54 am

      Have you seen this recipe?

      Reply
  21. Jenna says

    September 17, 2015 at 5:28 pm

    I have no clue why it took me so long to make this. I was so excited to find yuca at my local store and I bought it up only to have it go bad because I never got around to it in time. My store had it in stock again and I was determined! Again, ran out of time but instead of letting it go bad I “prepped” it (cut off the skins and cut it in chunks) and froze it. With Bill and Hayley of Primal Palate constantly posting their successes I finally made the time. I was worried about all the comments saying it was difficult to work with and made a mess, but after watching the video Bill and Hayley made I was confident my Vitamix would get the job done. And it did!! I could not believe how this dough came together so quickly and beautifully. It was so fun to work with and I tripled the recipe and froze the other two balls of dough for a quick weeknight pizza night. Woohoo!! Thank you so much for this awesome recipe!!

    Reply
    • predominantlypaleo says

      September 18, 2015 at 2:16 pm

      I’m so glad Jenna! It can be a little tricky sometimes but I think once you get the hang of working with yuca dough it is in fact a very versatile tool to have in your arsenal. Glad you enjoyed!!!

      Reply
      • Maureen says

        October 19, 2015 at 1:03 am

        Hi Jennifer,
        I’m so glad I found your blog! I live off grid in Guatemala Amit’s not easy finding all the fancy gluten-free flours you can get in the USA. The great thing about cassava I that I can grow it in my yard, how awesome!

        I made your dough last week and then tried the bacon stuffed bun recipe, it was great. I did notice how gloppy the dough was in my food processor as lots of others have said. When I made my cassava last week I made too much for that recipe so I put the cooked but not processed cassava in the fridge and then today I made this pizza crust. It didn’t goop up the food processor like when it was warm, and I made sure to well flour all my working surfaces and it was so easy, and not messy like before. And it cleaned up really easy too, even came off my hands fast. So maybe that’s a tip for people, cool off the cooked cassava before the food processor?

        The pizza was great too!

        Reply
        • predominantlypaleo says

          October 19, 2015 at 2:14 am

          Yes! I do advise people to let their yuca cool a bit and also let the dough cool off some before trying to work with it! I am so glad you enjoyed.

          Reply
        • michelle v. says

          May 15, 2016 at 3:15 pm

          Thank you! I’ve been reading all of the comments on all of the cassava dough posts and can’t find any advise for the major GOOP the dough was for me. I will try cooling the cassava mash before I put it in the vitamix.

          Reply
  22. Mary says

    February 14, 2016 at 3:44 am

    I was surprised how easy and how well this dough came out! As someone on Paleo diet I needed some pizza! This satisfied the need and the dough was crispy and gourmet! Even my parents loved it ! St first I was no certain how the paste would form to a dough but it was amazing. Thank you!

    Reply
    • predominantlypaleo says

      February 21, 2016 at 10:51 pm

      So glad you enjoyed!

      Reply
  23. Moira Lawler says

    February 19, 2016 at 1:51 pm

    Sorry to reach out this way- can’t find your email! I’m working on a story on the best healthy food processor recipes for FitnessMagazine.com and would love to include this recipe. Is it OK for us to feature it in the story and accompany it with one of your photos? We’ll link to your site for the full recipe. Let me know, thanks! moira.a.lawler@gmail.com

    Reply
    • predominantlypaleo says

      February 21, 2016 at 10:48 pm

      I emailed you Moira!

      Reply
  24. Christiana says

    March 8, 2016 at 2:14 am

    So my weak ninja food processor bit the dust a few weeks ago and my husband’s been lamenting the lack if your amazing pizza crust. Enter my mother, she had the great idea of using her kitchen aid to make the dough, so I tried that tonight. It worked!!! So people who don’t have Vitamix or a good food processor, it’s possible to do it in a kitchen and with the regular paddle! ?

    Reply
    • predominantlypaleo says

      March 8, 2016 at 5:33 pm

      Oh that’s awesome news! Thanks for telling me!

      Reply
  25. Heather says

    May 4, 2016 at 11:46 pm

    Can you substitute the yuca for cassava flour instead? If so what is the measurement?

    Reply
    • predominantlypaleo says

      May 5, 2016 at 1:33 am

      I have a cassava flour pizza crust too! Maybe try that one instead.

      Reply
  26. Jennifer says

    May 15, 2016 at 2:30 am

    Oh my goodness this was delicious… I may have gone overboard on it though. Am I going to regret binging on the entire thing? (seriously– I can’t be trusted around pizza)

    Reply
    • predominantlypaleo says

      May 16, 2016 at 1:58 am

      It happens to the best of us, I understand completely!

      Reply
  27. Jen says

    June 14, 2016 at 12:36 am

    I don’t comment often, but this recipe is worth a review. Just made this pizza crust tonight. It was AMAZING! It tasted like real pizza. Due to issues eating gluten, we have been buying gluten free pizzas on occasion, which just don’t quite cut it. Yuca is my new favorite thing to experiment with. Thanks for sharing this awesome recipe.

    Reply
    • predominantlypaleo says

      June 15, 2016 at 1:27 pm

      Oh that’s so great! Thanks for the feedback Jen! I’m so glad you enjoyed it!

      Reply
  28. Kaley says

    August 19, 2016 at 4:51 pm

    We make this pizza about every other week and it is the BOMB! I eventually ran out of palm shortening so I tried just using coconut oil instead. It still comes out perfect every time! So if you are ever in a pinch, coconut oil works really well in place of the shortening! Thanks for this awesome recipe!

    Reply
    • predominantlypaleo says

      August 19, 2016 at 7:14 pm

      Good to know, thanks so much for sharing!

      Reply
  29. Krista says

    January 8, 2017 at 7:09 pm

    THIS IS ONE OF MY FAVORITE RECIPES EVER! I have been making this for a while now and want to add a couple of tips I’ve learned.
    1) Add chopped garlic, thyme & rosemary. Cut dough in half and roll out to make an AMAZING flat bread!
    2) These freeze well. I put freezer paper between them, pull them out and toast them.
    3) MY FAV: Make dough. Cut dough in 6 pieces. Roll out to small tortilla size. Dry fry them on a non-stick pan. VIOLA tortillas! They are amazing!

    Reply
    • predominantlypaleo says

      January 9, 2017 at 7:10 pm

      Awesome thank you!

      Reply
  30. tigergoddess says

    January 26, 2018 at 7:30 am

    What is a good method for adding in the coconut flour after getting the dough onto the parchment paper? It almost seems that steps 4 and 5 should be switched?

    Reply
    • predominantlypaleo says

      January 26, 2018 at 8:50 pm

      I prefer the method listed. If you’d like to try switching steps around you can try that. I just sprinkle in the coconut flour and knead it in.

      Reply
  31. Melissa says

    March 28, 2018 at 2:10 am

    I made the yucca crust as directed and it came out amazing! Big hit with the family! I put homemade pesto, cheese, grilled chicken and dollops of marinara sauce. Delicious! Thank you for sharing.

    Reply
    • predominantlypaleo says

      March 31, 2018 at 8:50 pm

      How awesome! I’m so glad you liked it so much!

      Reply
  32. KinHK says

    October 15, 2018 at 12:08 am

    Hi Jennifer; We are a gluten free family and we recently tried this pizza crust for a friend that is starting the AIP diet. It was a big hit, really very surprisingly tasty crust, and we didn’t even have palm shortening (we used olive oil and coconut oil, with some fresh rosemary in the dough). We liked it so much it’s going to become our standard family pizza crust, even though we can eat other gf flour-based crusts. For our AIP friend, pizza is her favorite food and she was thrilled to find she can eat one that is so delicious!
    We found it worked best if you just brush the pre-cooked dough with olive oil & top it with mushrooms or roasted veggies… the ones with sauce were still good but definitely soggier.
    Thanks!
    KinHK

    5.0 rating

    Reply
    • predominantlypaleo says

      October 18, 2018 at 6:14 pm

      Wonderful! Glad everyone enjoyed it!

      Reply
  33. angel says

    July 3, 2019 at 8:06 pm

    if you have cassava flour instead of mashed yucca, can you use that instead? Thank you!!

    Reply
    • predominantlypaleo says

      July 16, 2019 at 1:56 pm

      I have a cassava flour based pizza crust too. Check that out here: https://predominantlypaleo.com/cassava-flour-pizza-dough-vegan-cheese/

      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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