- 2 cups mashed yucca (peeled, cut into large pieces and boiled until easily pierced with a fork. This takes close to an hour.*)
- 1 teaspoon avocado oil (or coconut oil)
- 2 heaping tablespoons palm shortening
- ½ teaspoon sea salt
- 2 tablespoons coconut flour
Preheat oven to 375°.
Combine all ingredients, except for coconut flour, in a high-powered blender/food processor. Purée until a dough is formed. Turn dough onto a piece of parchment paper. Sprinkle coconut flour over the dough and use hands to incorporate. Allow dough to cool completely. Divide into 2 pieces (for 2 crusts) or keep as 1 large crust. ** Using a rolling pin, roll out dough to create a crust that is approximately ¼ inch thick. Bake for 15—20 minutes on a parchment-lined baking sheet or until nicely browned throughout. Remove from oven and flip crust(s) over and continue baking until this side is browned as well (approximately 7—10 minutes).
* For best results, boil and mash yucca and let cool completely in the fridge. It will keep for several days in the fridge. This yields a less sticky dough and produces a lighter crust.
** I recommend 2 crusts because smaller crusts hold up better with cheese and toppings.