A wonderful alternative to tradition flour pizza crust, perfect with anyone of your favorite toppings.


Yield: 10 to 12” Pizza

2 cups Cassava Roots, packed – either spiralized or grated
1 Pasture Raised Egg, whisked
1/2 cup Grated Parmesan
2 TBL  Avocado Oil
1/2 tsp Dried Oregano
1/2 tsp Onion Powder
Pinch of Cayenne
Himalayan Salt & Organic Pepper, to taste




Preheat oven to 400

Spiralize (or grate) cassava root to fill two cups, packing it down to get as much as possible.

With medium sized mixing bowl, place cassava, egg, parmesan, avocado oil, dried oregano, onion powder, cayenne, salt and pepper to taste. Mix all ingredients together lightly with your hands.

In a hot large skillet on medium heat add an additional 1 or 2 TBL’s of avocado oil, then add cassava mix and flatten out to the skillet size, about a 1/4″ thick. Pending on stove top cook each side for 3 to 4 minutes or until nice and toasty. The main challenge is flipping it, we use two spatulas but you still need to do it cautiously.

Next place on a rack (allowing top and bottom to get evenly heated)  in a baking sheet and add your toppings,  place in preheated oven, cook for 3 to 5 minutes or until toppings are ready.