This is the #1 food that I hear patients say they are missing when they begin a gluten and dairy free diet. I will be honest, it is mine too!

I have tried many ways of reinventing a pizza crust (almond flour, cauliflower, etc.) and in no way did they EVER leave me satisfied or feeling like I just ate pizza, but I am here to share some exciting news (and life changing in my opinion)–I have found a solution and it is called Yuca dough! Yuca is a versatile root and is not a nightshade for those who have intolerances. It is potato like, but tolerated by those following an Autoimmune Protocol. The dough itself is grain free, dairy free, egg free and surprisingly, easy to make. It can even be refrigerated or frozen for later.

A Few Disclaimers:

1. This is NOT low carb, but it is a whole food that contains minerals and B vitamins. It should still be used as a treat.

2. Never eat Yuca raw! It is toxic. It is rendered safe through cooking.


3. Use a high powered blender such as a Vitamix or Ninja and still be cautious not to burn up the motor. It is safest to make one batch at a time.

Yuca Pizza Dough

Ingredients (By: Predominantly Paleo):

  • 2 cups mashed yuca (peeled, cut into medium size pieces, boiled until fork tender, drained)
  • 1 teaspoon avocado oil (or coconut oil)
  • 2 heaping tablespoons coconut oil
  • 2 tablespoons coconut flour
  • 1/2 teaspoon sea salt
  • Dried herbs to taste (Italian seasoning, garlic, onion powder)

1. Preheat oven to 375-385 (depending on how your oven bakes)

2. Combine all ingredients except for coconut flour in a food processor or Vitamix. We added Italian seasoning, garlic and onion powder to give it a pizza flavor.


Puree until a dough is formed. At first it will look like tiny pieces of cooked potato and then will quickly form into a sticky ball. Watch your blender or processor close at this point.

3. Empty dough onto a piece of parchment paper


4. Add in coconut flour to top and bottom of the dough.

5. Allow dough to cool completely then divide into 2 pieces (for two crusts) or keep as one large crust.

6. Roll out the dough to create a crust (or 2) that is about 1/2 inch thick or less. This is a 14  inch pizza pan, the big man hand just makes it look smaller. (Sorry Bradley)


7. Bake for 15-20 minutes on a parchment lined baking sheet or until nicely browned throughout.

8. Remove from oven and flip crust(s) over and continue baking until this side is browned as well. This took around 15 minutes again.


NOTE: you will want both sides to be crisped and browned. The dough can become soggy easily when overloaded with moisture. It is helpful to saute veggies before placing them on the pizza and to keep sauce to a small amount. Dipping a great option when ready to eat.

9. Place your toppings. We sauteed onions, peppers and mushrooms, added spinach and pepperoni. This was our splurge meal before starting a detox so we added cheese. You could always use a non-dairy alternative, but it is just as good with no cheese at all. Also, if you are not up to making your own pizza sauce, there are some great organic and no sugar added options at Whole Foods, along with healthier meat options. Look for humanly raised, nitrate free or grass fed meats.



I don’t know if I will ever need a gluten crust again. This is seriously THE best “trick your brain into thinking you are eating pizza” dough out there and in 21 days after this sugar detox, it will be the first thing on my menu!

Happy Pizza Eating!



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