This is one of the recipes that uses Yuca Root that rocked my world. (You can see what packaged frozen Yuca looks like on the Resource Page under Food Product Suggestions). You can buy whole fresh Yuca Root, peel them like a potato and cut into large chunks to boil. This recipe gives instructions for the dough, but it can be seasoned and filled or topped in such an incredible variety of ways, we only offer suggestions here to help you get creative to suit your own taste preferences. My daughter-in-law created this recipe and has magically worked it into everything from Mexican Empanadas and Tostadas, to Pizza Crust. The dough bakes up crispy and delicious. That being said, I do have a couple of disclaimers to talk about. First, Yuca Root is higher in carbs than other Paleo options like coconut flour, so anything you make needs to be consumed moderation. This is not something you would eat every day at every meal. (Consider it a special treat) Secondly, when you blend boiled Yuca Root you need to be sure to remove the “woody” fibrous root found in the center and it does become very thick and sticky in the blender or food processor until it begins to cool on the counter, so it can be a little labor intensive until you get use to it. I found when I tasted it, I became a fan. It is worth the work to explore this dough.
- 2 lbs. Yuca Root, boiled (I use frozen)
- ¾ cup almond flour (I use Honeyville blanched)
- ¼ cup coconut flour
- ¼ cup Tapioca flour
- 1½ tsp sea salt
- ½ cup coconut oil, melted; divided
- *additional seasonings suggestions: Mexican Empanandas or Tostadas - 1 tsp. paprika + 1 tsp chili powder; Italian seasonings for pizza crust - parsley, basil, garlic powder, onion powder, rosemary.......
- *additional fillings/topping suggestions: Meat-1 lb. cooked ground beef or sausage, shredded chicken or pork. Veggies - ¼ cup sautéed shredded carrots, diced onions, peppers, spinach, shredded cabbage, mushrooms, artichokes
- Preheat oven to 350°.
- Boil Yuca until fork tender.
- Drain and place in food processor with 2 tbsp. melted oil and blend until smooth.
- Scrap Yuca from food processor into a large mixing bowl.
- Drizzle in ¼ cup melted coconut oil and bend with a hand mixer.
- Blend in the flour as you drizzle in all remaining oil until well combined. (As the Yuca cools, I have even mixed this on the counter with my hands like bread dough).
- You can dust counter and dough with a little extra coconut flour as you work with it if necessary.
- Portion out dough into even sized balls, roughly the size of a medium orange.
- Pat the dough out into a circle with your hands as if you are forming a small pizza crust.
- *If making Empanandas, place 1 -2 heaping tbsp. of filling of choice in the middle of the dough circle. Pinch the edges together in a half moon shape. Us a fork to make a decorative edge. Repeat until all dough is used. Bake on parchment lined and greased baking sheet at 350° for 25 min. until golden brown and serve with sauce or dip of choice (salsa, guacamole)
- *If making Tostada place smaller circle shapes flat on parchment lined and greased baking sheet and bake for about 15 minutes until slightly browned and flip to brown other side. Place favorite Tostada toppings on each round and serve.
- * Two Pizza Crusts flat on parchment lined and greased baking sheet.
- Bake for about 15 min. or until nicely browned. Flip crusts over and bake until other side is browned. Top with pizza topping BUT to avoid soggy crusts, put sauce on sparingly on top on the meat and other toppings or even serve the sauce separately as a dipping sauce.
- *Pizza crusts and tostadas can be frozen before baking if desired. Place parchment paper between each item. Bring to room temperature before baking.
This is one of the recipes that uses Yuca Root that rocked my world. (You can see what packaged frozen Yuca looks like on the Resource Page under Food Product Suggestions). This recipe gives instructions for the dough, but it can be seasoned and filled or topped in such an incredible variety of ways, we only offer suggestions here to help you get creative to suit your own taste preferences. My daughter-in-law created this recipe and has magically worked it into everything from Mexican Empanadas and Tostadas, to Pizza Crust. The dough bakes up crispy and delicious. That being said, I do have a couple of disclaimers to talk about. First, Yuca Root is higher in carbs than other Paleo options like coconut flour, so anything you make needs to be consumed moderation. This is not something you would eat every day at every meal. (Consider it a special treat) Secondly, when you blend boiled Yuca Root you need to be sure to remove the “woody” fibrous root found in the center and it does become very thick and sticky in the blender or food processor until it begins to cool on the counter, so it can be a little labor intensive until you get use to it. I found when I tasted it, I became a fan. It is worth the work to explore this dough.
