I love pizza—but like many of us trying to eat a little cleaner, I’m always looking for ways to make it guilt-free. That usually starts with the crust. Instead of reaching for a dough made with bleached white flour, I decided to experiment with something a little different: boiled yuca (also known as cassava), paired with almond flour.
And let me tell you—this crust turned out shockingly crispy, flavorful, and perfect for everything from pizza to flatbreads. 🙌🍕
What Is Yuca (Cassava)?
Yuca is a starchy root vegetable native to South America and widely used in Latin American, Caribbean, and African cuisines. It’s been a staple food for centuries, valued for its versatility, mild flavor, and ability to grow in poor soil.
In many Latin American households, it’s used for everything from yuca frita (fried yuca) to baked breads and savory doughs like arepitas de yuca. It’s also naturally gluten-free and grain-free, making it a great option for alternative baking.
The Texture: Sticky But Worth It
After boiling about 3.5 cups of peeled yuca, I removed the tough, fibrous core and started mixing it with almond flour and the rest of my ingredients.
Heads up: it was super sticky—so sticky, I highly recommend using a food processor to blend the yuca smooth, then transferring it to a stand mixer with a dough hook for easy, even mixing.
I mixed mine by hand and managed just fine, but be prepared for some doughy fingers! Pro tip: wetting your hands or spraying them with avocado oil will help you to manage the dough!
The Result: Thin, Crisp, and Versatile
Despite the stickiness, the dough pressed beautifully onto a foil-lined sheet pan (parchment works too but I ran out!) and baked into a crispy, golden, and flaky crust. It reminded me of a thin flatbread or a rustic, wood-fired-style pizza.
You can shape this into personal rounds, press it into a skillet, or stretch it thin on a sheet pan—perfect for meal prep, weekday lunches, or appetizer-style flatbreads.
What I Topped It With 🍕
Here’s how I made mine:
- Tomato sauce
- Parmesan cheese
- One ball of burrata
- Natural (nitrate-free) pepperoni
- Sliced tomato
- Green pepper
- Red onion
I prebaked the crust, then added the toppings and popped it back into the oven until everything was bubbly and lightly charred.
It came out so delicious—crispy on the bottom, gooey in the middle from the burrata, and packed with flavor. Total win!
Flourless Pizza Crust Recipe
📝 Ingredients:
- 3.5 cups boiled yuca, cooled and fibrous core removed
- ½ cup almond flour
- 1 egg
- 1 tbsp olive oil
- ½ tsp salt
- Optional: ½ tsp garlic powder, ½ tsp oregano
👩🍳 Instructions:
- Blend the yuca in a food processor until smooth and sticky.
- Transfer to a stand mixer and add almond flour, egg, olive oil, salt, and seasonings. Mix until combined.
Note: You can mix by hand—it’s just very sticky.
- With well-greased hands press dough onto a parchment-lined sheet pan or pizza stone into a thin, even layer.
- Bake at 425°F (220°C) for 25–30 minutes, until golden and crisp.
- Remove from oven, add toppings, and bake another 8–10 minutes. Broil for 3-5 extra minutes if you want crispy cheese.
- Let cool slightly before slicing and serving.
Final Thoughts
This cassava-almond crust is a new favorite in our kitchen—crispy, satisfying, and naturally gluten-free. It’s rooted in Latin American tradition, endlessly versatile, and the perfect base for a pizza night that feels indulgent but totally clean.
Whether you’re meal prepping for the week or throwing together a weeknight dinner, this crust is worth keeping in rotation. Let me know in the comments if you try it, or tag me on Instagram so I can see your toppings!
Health and Home by Haven 
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