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Yuca Crust Pizza

Pizza Alert!!! Yuca (aka Cassava Root) is a root veggie commonly used in Puerto Rican cooking. My family loves eating it boiled, stuffing it with meat(alcapurrias), and frying it into fries. In this recipe I took frozen grated yuca from a bag, seasoned it with some pizza spices, and baked it as a pizza crust! The results were delicious! I love the crispy outside of the crust, with slight chewyness on the inside. Use any toppings you love! I’ve made this before with a pesto sauce and it is amazing. This time, I opted for a traditional red sauce and cheese! It hits everytimeee!

Recipe to make 3 Pizzas!
5 – 6 lbs Grated Yuca (I find this in the frozen section at the latin grocery)
1tsp garlic powder
1tsp dried chopped onion
1tsp oregano
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp dried basil
1 tbsp Adobo
*optional* – For added orange color use 1 tbsp prepared achiote oil (homemade)

  1. Remove yuca from package and squeeze out all of the water. I use a nut milk bag from because it does a better job than any other colander.
  2. Once all water is squeezed out, mix yuca and spices until completely combined. Divide yuca into 3 parts.
  3. Flatten each part out onto a parchment paper lined pizza pan. If you only want to make 1 or 2 pizzas, you can store leftover yuca in a ziploc in your fridge for 1 week, or in a freezer for up to 6 months.
  4. Cover each pizza crust tightly with aluminum foil. This is important so that the yuca does not dry out while baking.
  5. Bake at 400°F for 45 minutes.
  6. Remove from oven, and carefully lift the aluminum foil off of the crust. It could be steamy, so watch your hands.
  7. Add sauce and toppings and bake for 10 minutes (uncovered)
  8. Broil for up to 5 minutes so that cheese is bubbly.
  9. Let cool slightly and then cut into pieces!

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