What is cassava flour?

Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour. It is white in color, dense and has a fairly neutral taste and smell, similar to wheat flour. To learn more, check out my cassava flour guide .

Is this pizza crust yeast free?

Yes! You don't need any yeast to make this paleo pizza crust.

Can I swap tapioca starch for more cassava flour?

No, these two ingredients are not interchangeable in baking. Tapioca starch is necessary for the proper dough texture. The best substitute would be arrowroot starch.

Cassava Flour Pizza Crust (No Yeast, Paleo)

Description

This easy pizza crust recipe is made with cassava flour. It's made without yeast and is paleo, gluten free, dairy free and nut free.

Ingredients

Scale

1 cup cassava flour (130g)
1 cup tapioca starch (115g) + more for rolling dough
2 tsp baking powder
3/4 tsp salt
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
3/4 cup unsweetened yogurt (I used coconut yogurt)*
1 large egg
2 Tbsp avocado oil (or olive)

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Instructions

Preheat your oven to 375 degrees F.
In a large mixing bowl, combine the dry ingredients. This includes the cassava flour, tapioca starch, baking powder, salt and spices.
Mix in the wet ingredients (yogurt, egg and oil). Mix first with a spatula or fork, then use your hands to combine the dough. It should have a playdough-like texture.
Dust a sheet of parchment paper with tapioca starch. Place the pizza dough on the parchment and dust with additional tapioca. Grab another sheet of parchment paper and place that on top of the dough. Roll the dough between the parchment paper to about 1/4 inches thick. The crust will be about 12 inches in diameter. Remove the top layer of parchment paper and use your hands to shape the edges of the crust.
Keeping the pizza crust on the bottom layer of parchment paper, transfer it to a large baking sheet. Add your favorite toppings.
Place the pizza in your oven and bake at 375 degrees for 20-30 minutes**

Notes

*Any type of yogurt will work. I recommend one that is unsweetened and runny rather than thick.

**The bake time will vary depending on the thickness of your crust, the material of the pan you're baking your pizza on and how crispy you want the crust. A longer bake time will result in a crispier crust.