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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