Cassava Flour Pizza Crust (Yeast Free)
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.
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.
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.
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.
Recipe FAQs
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.
Xanthan gum is often used in gluten-free baking to add thickness. This recipe does not need or call for xanthan gum.
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.
More Gluten-Free Dinner Recipes You Might Like
- Anti-Inflammatory Veggie Bowls with Tahini Sauce
- Chili’s Shrimp Fajitas
- Chicken Lettuce Tacos with Mango Salsa
- Creamy Coconut Shrimp
- Gluten-Free & Dairy-Free Meatballs
Don’t Miss These Grain-Free Recipes!
Cassava Flour Pizza Crust (Yeast Free)
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
Ingredients
- 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
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine 1 cup of the cassava flour, arrowroot flour, sea salt, and baking powder. Stir to combine.
- Next, stir in the eggs, water, and olive oil, and stir to combine.
- Use your hands to form the dough into one or two dough balls.
- Cover the bowl with a lid or plastic wrap and place in the refrigerator to chill for about an hour.
- 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.
- 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.
- Slice and serve hot.
Notes
- Store any leftover cooked pizza in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Grain-Free
- Diet: Gluten Free
Nutrition
- 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 nearly 10 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.
Possibly egg allergy here, can this be made without the egg?
I have not tested this recipe without eggs. Please LMK if you try it but I am concerned that it won’t stick together well.
Something must be wrong with the recipe. It’s like very runny pancake batter.
It can vary depending on what type of cassava flour you used (I only recommend Otto’s). In your case, just add more flour.
I needed another half to 3/4 cup of flour to dry out my wet dough. I also cooked it for 10 minutes before putting toppings on, then cooked it for another 12 minutes with toppings. It didn’t get doughy but it was very tasty!
Interesting! Did you use Otto’s Cassava Flour or a different brand?
Has anyone tried this on a cast-iron pizza pan?
I’m curious if it would work well, or if cooking this dough without the parchment paper is a way to guarantee that it will stick.
It should be okay as long as the pan is well oiled…you’ll be able to tell once you get the batter going if it’s too sticky. In that case, add a bit more flour to help make it less likely to stick.
Please help….just followed instructions exactly. My dough is liquidity. No dough ball to form at all. What did I do wrong?
Thanks.
You can continue to add flour until it becomes a dough ball. Sometimes these things happen…could be due to a variation in the brand of cassava flour or other reasons. Let me know how it turns out!
My family LOVES this recipe. I make it often!