Primal Pizza, Rolls, and Crackers

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Get the Magical Multipurpose Paleo & Primal Dough Recipe

Tapioca is springy, chewy, and basically flavorless. It is commonly used in South American breads and dishes. In Colombia, they eat something called pan de yuca (pronounced jooca). The ingredients are simple: tapioca starch, whole milk, eggs, cheese, olive oil, and salt.

I discovered this bread on my first trip to Colombia a few years ago. We adapted a recipe at home but it’s not the same as what we eat there. The Colombian bread is dry and hard. At home, it’s moist and oily. Pan de yuca is bread for all purposes. Our tapioca bread is more like moist cornbread to be eaten on the side. It’s ok, but it sure would be nice if we could figure out how to make it right.

That’s where Primal Girl comes in. She recently taught me to make pan de yuca a little more traditionally – same ingredients, different method. And she adapts it for us gringos too. This same dough can be used for crackers and pizza crust!

With Primal Girl’s recipe in hand, I got together with my mom to make some crackers and biscuits. Her recipe is like a mini cookbook so you have to buy it from her website but I’ll tell you that it is well worth it. Getting tapioca bread right is no easy feat. Let me give you a sneak peak into this brilliant concoction.

If you’ve ever tried to work with tapioca dough, you are aware that it can be super sticky. This isn’t the case with the Magical Dough. You can knead it, roll it, shape it, cut it. Check it out:

Kneading Primal tapioca doughPrimal tapioca pizza crust

Primal tapioca rolls

Primal tapioca buscuits

Author: Peggy the Primal Parent

The blog owner!

13 Comments

  1. Pingback: Primal Pizza, Rolls, and Crackers | Paleo Digest

  2. Those crackers look so good! Are they crunchy?

  3. Had no idea tapioca was a starch. Actually, I had no idea what tapioca was, period. Except that you find it in pudding.

    I find that white rice keeps me full and keeps away cravings; sweet potatoes, some veggies, and especially fruit trigger me to overeat, but without some kind of carbohydrate it’s only a matter of time before I find myself face-planting in junk food. Rice seriously feels like a miracle discovery.

    Having said that, I sure have been gassy recently. I think I’m going to check this recipe out, but would it work with coconut milk instead of dairy milk? I don’t think I’m going to be thriving on dairy any time soon.

  4. Before I buy the recipe, does it have milk in all of it and does she talk about substitutions? The only milk product my system tolerates at all is butter.

  5. I bought it and seems like a good recipe, can’t wait to try it!

  6. Is it an e-book? When Brendon saw it his eyes got real big. Unfortunately two years Primal has done nothing to curb this seven year olds enthusiasm for all things bread.

  7. Thank you for this blog post. I bought the recipe as a result of your post. I can’t wait to try it!

  8. Okay, curiosity killed the cat, and I bought the mini-book. I’m going to say that her little secret actually is pretty freaking ingenius and opens up tapioca bread to an amazing variety of options. The whole thing is very well presented, and not only does she discuss all the options for variations, but she includes several mini-recipes as ways to use the dough. It is very much like a small cookbook, and I’m getting started on my first batch right now.