A top view image of a round gluten free pizza crust cut into slices


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Sundays in our home are designated homemade pizza days – and this crust is what makes those pizza dreams come true.

A perfect crust that tastes like garlic + oregano, is the perfect chewy consistency and doesn’t break apart when loaded with sauces and veggies on top – so yum! Get in my belly.


This gluten-free pizza crust checks all of the boxes:

  • It is simple to make
  • Uses whole + clean ingredients
  • Can be made vegan or non-vegan paleo as it works with both flax eggs or regular eggs (I’ve tested both versions for you).
  • And very importantly, does not fall apart when loaded with toppings and sauces.

Let’s talk about this cassava flour gluten free pizza crust:

This crust turns out to be a little thicker than flat bread pizza crust but it’s definitely not a super thick crust. This is a simple no-yeast pizza crust so naturally there isn’t going to be a lot of rise in the dough.

However, thanks to the cassava flour, it is thick enough that it holds up really well to sauces and toppings. It does not break apart like other common gluten-free pizza crusts made with cauliflower.

It also has the most perfect chewy consistency that makes every bite so yum. I’m seriously obsessed with this crust if you can’t tell already.


What you’ll need to make this gluten-free vegan and paleo pizza crust:

This homemade pizza crust is so simple. All you need are some basic ingredients, and there is no yeast involved!

Cassava flour: This is the star of the show. We’re using cassava flour to keep this pizza crust gluten free and paleo. Many people like to use cauliflower but I find that those crusts don’t hold up as well and tend to break apart very easily once sauces are added on top.

Coconut flour: The coconut flour in this recipe is only 1/4 cup but this tiny bit of flour helps bind the crust together. Don’t skip it.

Herbs + salt: We’re adding dried garlic powder, oregano, and salt for flavor!

Coconut oil or olive oil: You can use coconut or olive oil in this recipe – both work great.

Flax egg or regular egg: I like to keep my crust vegan so I use a flax egg, bu my husband likes to have the added nutrition from a regular egg so I make his non-vegan paleo instead. I’ve tested this recipe multiple times with both flax egg and regular egg and you really can’t tell the difference. So the choice is yours. If you want to keep it vegan – use a flax egg (recipe in card)


Let’s talk about the cassava flour in this pizza crust:

Cassava flour is pretty new to the alternative flour scene.

It is frequently used in vegan, paleo and gluten free cooking and baking because it is so versatile and makes delicious baked goods.

We’ve been using it in our household for maybe two years now and it is awesome. I highly recommend you keep a bag (or two) of this flour in your pantry at all times for healthy vegan, paleo, gluten free cooking.

Not only does cassava flour make this awesome gluten free pizza crust, but you can also make a delicious gluten-free vegan banana bread like this one or paleo vegan tortillas like these for tacos.

I use two specific organic brands that I always buy off of Amazon. My first choice is Anthony’s organic cassava flour but sometimes if this brand is out of stock I also use Food To Live Organic Cassava Flour. Both of these flours work well in this gluten-free pizza crust recipe.


what to put on top of this vegan paleo gluten free pizza crust:

The choice is ultimately yours, but I’ll share a few of my favorite go-to pizza toppings for this cassava flour pizza crust..

  • this garlicky vegan white cheese sauce which hardens in the oven to resemble real cheese – so freakin’ good.
  • lots of red onions
  • arugula, basil or spinach for some green power
  • chopped pineapples, because yes, pineapples belong on pizza
  • feta cheese if you’re into that
  • and a sprinkle of chili powder, more oregano, and cayenne pepper for some kick.



cassava flour gluten-free pizza crust recipe (vegan and paleo)

A gluten-free pizza crust made with cassava flour and flavored with dried garlic + oregano herbs. Can be made vegan by using a flax egg or paleo by using cage-free egg. Holds up well as a pizza crust – does not break or fall apart when toppings/sauces are added.

  • Author: Jen
  • Yield: 1 personal pizza crust 1x
  • Diet: Gluten Free


  • 1 cup cassava flour (100g)
  • 1/4 cup coconut flour (31g)
  • 1 teaspoon salt
  • 2 teaspoon dried garlic powder
  • 1 teaspoon dried oregano
  • 4 tablespoons coconut oil or olive oil (45g)
  • 1 flax egg (1 tbs flax meal plus 3 tablespoons)
  • 1/4 cup of water + 1 tablespoon (70g)**


  1. Preheat oven to 350F. 
  2. If you’re keeping this crust vegan – make your flax egg by mixing 1 tablespoon of ground flax seeds (also known as flax meal) with 3 tablespoons of water. Set it aside for a few minutes so that it has time to thicken.
  3. In the meantime, add all the dry ingredients to a large mixing bowl and combine. Then add oil, water, and flax egg (or one regular egg) and mix to form a dough. My measurements are pretty accurate but your experience may vary. If you’re dough feels too dry (it is crumbly and falling apart) then add a little bit more water (like one tablespoon at a time). If it feels too wet – add a little bit more flour.
  4. Once you have your dough formed, roll it out in between two pieces of parchment paper to form a round crust about 10 inches in diameter. Transfer parchment paper with crust to a baking sheet and bake at 350F for 15 minutes, or until golden brown. Remove from oven and add your favorite pizza toppings. I always top my crust with this delicious cashew cheese, sliced red onions, arugula, and sometimes some feta cheese if I’m feeling extra! I also like to pop my finished pizza back in the oven for about 10 minutes to allow the cheeses to melt and the crust holds up really well to this re-heating.


  • This pizza can be made both vegan and/or paleo. To keep it vegan use a flax egg. You can also use a regular egg for non-vegan paleo version. Both versions have been tested and work just fine.
  • For vegan pizza using flax egg – depending on the consistency of your flax egg, you might have to add another tablespoon of water to the dough. If the dough feels very crumbly and is not holding together, then add more water one tablespoon at a time until the dough feels soft and holds together. It should not be falling apart. 

Keywords: vegan, gluten free, paleo, pizza, pizza crust, cassava flour,

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Jen ♥


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About Jen

A former registered nurse turned stay-at-home-mama, yoga teacher, and holistic health + wellness enthusiast. I share my homemade healthy recipes + natural living content to help women and moms live healthier and happier lives.

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