Egg, Nut, and Yeast-free Pizza Crust


Yep.  This happened.  My fourth attempt at a Paleo pizza crust that was simple enough to throw together on a busy night finally produced results.  And they’re awesome.  A main ingredient that makes this recipe possible is Otto’s Cassava Flour, which replaces wheat flour at a 1:1 ratio (AKA no crazy measurement conversions)!!  I hope you cook this recipe ASAP because pizza just makes life better.

Egg, Nut, and Yeast-Free Pizza Crust

Prep Time: 5 minutes   Bake time: 15 minutes   Total time: 20 minutes

Yield: 2 servings



1 cup Cassava Flour

1/2 cup water

2 tbsp clarified butter, melted

1/2 – 1 tbsp olive oil

1/3 tsp sea salt

1/3 tsp baking soda

Any spices, to taste (I used some garlic powder and dried Italian seasonings)



1.  Preheat oven to 400ºF.  Mix together all dry ingredients.

2.  Pour in melted butter and slowly integrate water as you mix with a whisk or spoon.  Continue pouring and mixing until a moldable dough is formed – 1/2 cup of water was perfect for me, but go slow in case you need less and feel free to add a bit more if necessary.

3.  Roll out the dough to 1/2-inch thickness onto a greased baking sheet or pizza pan.  Brush on olive oil and then add any desired toppings.

4.  Bake for 15 minutes, or until the crust is firm all the way to the middle of the pizza.  Remove from the heat, slice it up and enjoy!



3 thoughts on “Egg, Nut, and Yeast-free Pizza Crust

  1. I just wanted you to know that we made this last night with our Cassava Flour from Otto’s and it was delicious! We needed about 3/4 C water total and we used 1/4tsp salt and baking soda successfully. We made one into cheese breadsticks too and they were very yummy! Thanks for the recipe!


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