This perfect paleo pizza recipe is exactly that: the perfect paleo pizza recipe! Made with a yeasted cassava flour pizza crust, it’s tender but crisp on the outside, layered with a paleo mozzarella (totally dairy-free!) and fresh basil. This perfect paleo pizza recipe and the yeasted cassava flour pizza crust (and the paleo mozzarella, for that matter!) are actually quite easy, too! You’ll be shocked at how similar it tastes to real Italian pizza.
I feel like this recipe is the food blog equivalent of a mic drop.
And if you follow me on Instagram, you already know how I feel about this perfect paleo pizza made with a yeasted cassava flour pizza crust. I posted something like 5 or 6 Stories in a row that night, snapping slightly different angles to try and convey just how epic, how life-changing, how earth-moving this thing is.
It’s real damn pizza. It’s not even that: it’s real damn Italian-style pizza. It’s what we ate at the little pizzeria by the Duomo on our honeymoon in Italy; it’s what we fed Leo at that little Italian-owned restaurant on the plaza in Barcelona. It’s that pizza in our minds, with the crust, crisp on the outside and tender on the outside, layered with fresh mozzarella and fresh basil, by which we judge all other pizzas.
And it’s paleo. What! How!
I’m pretty sure it’s sorcery. And if this perfect paleo pizza is wrong, I don’t wanna be right. There, I said it!
It occurred to me when I was writing my article about how to use cassava flour the other day that, though cassava flour can get a bit sticky on the inside when used in volume, it could make the perfect pizza crust. But I wanted to bloom some yeast and let the paleo flour blend rise, adding to the depth of flavor of the crust, plenty of air pockets, and a tenderness that you wouldn’t get from an unrisen dough.
Essentially, I took my perfect food processor pizza dough recipe and made a few small changes: swap out the all-purpose flour for a paleo blend, focused around cassava flour, add eggs for binding, and a bit of sweetness for the yeast to really bite into. The result was perfection. A crust that was crisp on the outside, tender on the inside, soft but firm, and really relatively easy to work with. I plopped a ball on parchment paper, pressed it out into a thin circle, and slid the parchment paper onto a preheated baking sheet in the oven. Tada!
The paleo mozzarella is another wonder of its own. When my lovely and talented friend Amanda Torres, of the paleo and AIP blog The Curious Coconut, released her cookbook Latin American Paleo Cooking, she was kind enough to send me a copy (Though don’t tell her I’d have gladly paid for my own! This collection of recipes is almost painful it’s so good). Her recipe for paleo and AIP “queso” blanco had been getting a lot of buzz, with hoards of people claiming that recipe alone was worth the purchase of the book, so I had to try my hand at an Italian adaptation for this perfect paleo pizza.
I used Amanda’s queso blanco recipe, altering it to give it a slightly different texture and different flavor, and the results were phenomenal. It melts! It’s rich. It’s creamy. And it’s easy. It’s absolutely worth the purchase of the book. And to get the full recipe, you’ve got to buy a copy! I’m quite picky about the cookbooks I’ll buy, but I’m tempted to give these out as gifts at Christmastime, it’s that wonderful. It’s simply packed with delicious Latin American recipes that fit a gluten-, grain-, and dairy-free lifestyle. It’s the cookbook I wish I’d had when I first went paleo.
I really hope you try this perfect paleo pizza recipe, so you can share in the excitement! Make sure, in your dumfoundedness, you snap 6-7 different angles of the crust and tag me in them. I’m right there with you! How is this real life?!
Help! My “dough” is too runny.
It’s important that you follow the recipe exactly and use the exact amount of arrowroot, almond flour, and cassava flour specified. That said, it will not look like a ball of dough. Instead, the dough, prior to rising, will look like soft serve or a thick cake batter. Gluten is what makes regular pizza dough ball together, and we ain’t using any of that! So it will not be a ball, but it should not be like soup, either. If your is like soup, you’ve almost certainly included the wrong measurement of an ingredient. I’ve tested this recipe multiple times and have the same result each time.
It’s also important to bloom the yeast properly. It will take about 20 minutes, but this will help with the consistency and taste, too.
I’ve only used Anthony’s but I’ve heard it works well with Otto’s, too! That said, I love Anthony’s in general and think you should stock up on their cassava flour. It’s affordable and consistent in my experience.
To make this perfect paleo pizza recipe, I used…
Perfect Paleo Pizza (Yeasted Cassava Flour Pizza Crust and Paleo Fresh Mozzarella)
This perfect paleo pizza recipe is exactly that: the perfect paleo pizza recipe! Made with a yeasted cassava flour pizza crust, it's tender but crisp on the outside, layered with a paleo fresh mozzarella (totally dairy-free!) and fresh basil. This perfect paleo pizza recipe and the yeasted cassava flour pizza crust (and the paleo fresh mozzarella, for that matter!) are actually quite easy, too! You'll be shocked at how similar it tastes to real Italian pizza.
Yeasted Cassava Flour Pizza Crust
Paleo Fresh Mozzarella
In a medium bowl, dissolve yeast and honey in warm water. Let stand until super foamy, doubled in size, and very fragrant, about 20 m.
Meanwhile, make your paleo fresh mozzarella. Check out Amanda's blog for the recipe! Use the following changes for a more Italian tasting cheese:
1 teaspoon nutritional yeast (rather than 1 1/2 teaspoons)
1 teaspoon apple cider vinegar AND
1 teaspoon lemon juice
2 teaspoons olive oil (though lard would be great) and add in
1 teaspoon garlic powder when you add in the salt
Once your yeast has fully bloomed, make the pizza dough. With the dough blade fitted on your food processor, combine almond flour, cassava flour, arrowroot, salt, and olive oil in the food processor bowl. Attach lid and pulse a couple times to combine. Pour in yeast-water mixture and process until smooth and well combined. Add eggs and process until combined, scraping down the sides occasionally, if necessary. Process for 60 seconds to knead dough, then scrape out into large bowl. Let rise in a warm place for 60 minutes or until doubled in size. While dough is rising, prepare any pizza toppings.
Once dough is doubled in size, preheat oven to 550º F and insert a baking sheet upside down on the lowest rack. Divide dough into equal halves. Scrape one half onto a sheet of parchment paper and cover with cassava flour. Pat out into an even circle about 1/2" thick.
Spread half of the tomato sauce on the pizza dough, leaving a thin crust. Remove your paleo fresh mozzarella from the fridge and drop spoonfuls onto the tomato layer as shown. I use a small disher and it works perfectly. Grind fresh black pepper over the mozzarella and sprinkle with dried oregano. Slide the parchment paper (with the pizza) onto an upside-down baking sheet then carefully slide the parchment paper (with the pizza) onto the preheated upside-down baking sheet in the oven.
Bake for 7 minutes or until crust begins to brown. Remove from oven by carefully pulling parchment with pizza onto a cool baking sheet using tongs. Sprinkle with fresh basil leaves randomly over the pizza. Cut into wedges and serve.
Repeat process with remaining crust.