This Cassava Flour Pizza Crust is gluten-free and grain-free, and made without yeast. It’s a delicious way to enjoy homemade pizza. This recipe is appropriate for paleo and yeast-free diets.

thin crust cassava pizza on cutting board.

For people who need to avoid grains, cassava flour is an absolute gift from the universe! Cassava flour is made from a root (kind of like a potato), so it is naturally free from gluten and grains.

It has a delicate, light texture and a very neutral flavor. Best of all, cassava flour can often be used interchangeably with wheat flour or all purpose flour in a 1 to 1 ratio.

Why You Need This Recipe

  • Even if you’re following a paleo or autoimmune-friendly diet, it can be hard to resist the cravings for a pizza. This recipe for Cassava Flour Pizza Crust is the answer!
  • Additionally, this recipe doesn’t use yeast so it’s easy to make and is appropriate for people who are on a yeast-free diet.
  • You can adapt the pizza toppings on this recipe to be dairy-free or vegetarian. If you aren’t dairy-free or vegetarian, feel free to use your favorite toppings including pepperoni, sliced red onion, mozzarella cheese, or whatever you like.

Recipe Steps

Once you try making your own pizza dough, you’ll never buy pre-made again. Let me show you how easy it is to make so you can enjoy it on your next pizza night.

Step One

The first step to making your pizza dough is to gather up your ingredients. For the flour base, I used a mixture of cassava flour and arrowroot starch (also called arrowroot flour).

You’ll notice that I use eggs in this recipe instead of yeast. The eggs give the dough a little lift. You’ll also need to add some salt and dried herbs for flavor (I used dried oregano but you can also use Italian seasoning or garlic powder).

Please see the recipe card at the end of this post for the exact ingredients and measurements.

cassava flour mixed with other ingredients to make pizza dough.

Step Two

Mix the water, olive oil, and eggs into the dry mixture. You can use a food processor or a large mixing bowl. Use your hands to form the batter into a ball.

Once you have your cassava flour dough ready, it’s best to chill it for about an hour in the fridge. I like to do this in an oiled bowl.

This will make it easier to roll out the dough ball. It’s not 100% necessary that you chill, it but this will make it less likely that the dough will tear when you’re rolling it out with a rolling pin.

Step Three

Once you have chilled the dough, you can then roll it out on a piece of parchment paper and transfer it to a baking sheet or pizza pan. You’ll need some extra flour to keep the dough from sticking.

cassava pizza crust rolled out on a baking sheet.

Step Four

After you’ve rolled out the dough, it’s time to add your toppings. Feel free to get creative! I used pizza sauce, pepperoni, basil, and vegan cheese. This paleo pizza dough would be amazing with my vegan pesto sauce, too!

Lastly, bake your pizza for about 15 minutes.

Once it’s done baking, remove it from the oven and let it cool for a few minutes before serving.

up close photo of a slice of cassava crust pizza.

Recipe FAQs

Is tapioca flour the same as cassava flour?

No, they are different. Cassava is considered a whole food where tapioca is just the starch of the cassava root. Be sure to use cassava flour for this recipe. See my article on cassava vs. tapioca flours.

Does this recipe need xanthan gum?

Xanthan gum is often used in gluten-free baking to add thickness. This recipe does not need or call for xanthan gum.

Can I use a pizza stone to bake the crust?

Yes, absolutely! But, you don’t have to use a stone; you can use a regular baking sheet as well.

Recipe Tips & Substitutions

  • Feel free to get creative with your toppings and adapt them to your dietary needs.
  • Look for cassava flour online or in most health food stores.
  • Store any leftover cooked pizza in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving.
  • You might also like this recipe for Cauliflower Pizza Crust that uses almond flour.
cassava flour pizza with pepperoni.

More Gluten-Free Dinner Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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cassava crust thin crust pizza.

Cassava Flour Pizza Crust (Yeast Free)

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5 from 1 review

This Cassava Flour Pizza Crust is gluten-free and grain-free, and made without yeast. It’s a delicious way to enjoy homemade pizza. This recipe is appropriate for paleo and yeast-free diets.

  • Total Time: 90 minutes
  • Yield: 4 1x


Units Scale
  • 1 cup + 2 tablespoons of cassava flour
  • 1/2 cup arrowroot flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 1/2 cup + 1 tablespoon water
  • 3 tablespoons olive oil


  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. In a medium mixing bowl, combine 1 cup of the cassava flour, arrowroot flour, sea salt, and baking powder. Stir to combine.
  3. Next, stir in the eggs, water, and olive oil, and stir to combine.
  4. Use your hands to form the dough into one or two dough balls.
  5. Cover the bowl with a lid or plastic wrap and place in the refrigerator to chill for about an hour.
  6. When you are ready to roll out the dough, sprinkle the extra cassava flour on the parchment paper. Place the dough on top and use a rolling pin to roll out the dough.
  7. Then, add your toppings and bake the pizza for 15 minutes, or until the crust has started to rise a little bit and starts to brown.
  8. Slice and serve hot.


  1. Store any leftover cooked pizza in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving.


  • Serving Size:
  • Calories: 299
  • Sugar: 0.2 g
  • Sodium: 621.3 mg
  • Fat: 13.2 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 39.3 g
  • Fiber: 1.4 g
  • Protein: 6.4 g
  • Cholesterol: 93 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.