What's the Deal with Tapioca Flour?

by (603) Updated March 19, 2013 at 12:51 AM Created November 26, 2010 at 10:51 PM

OK what's the story with tapioca flour? We are looking at using it for our cheat pizzas which we try to keep as cheat free as possible. Anyone know anything about this stuff?

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9 Replies

3482 · November 27, 2010 at 5:22 AM

I'd say to go ahead with the tapioca starch.

I understand the point of view of others who like to use meat for the crust or nothing at all, but gosh if you're going to eat some carbs, it might as well be non-toxic and non-fructose laden, and tapioca is a good contender for both.

The other thing is that we have to remember that not everybody on a paleo diet likes to eat close to zero-carbs and we see more and more possible advantages of having at least a little carbs in ones diet for already healthy people.

I'm talking here about the series on the possible dangers of long-term very low-carb diets by the Perfect health diet:


Like it or not, they bring some good points to the table.

So in summary, as long a you don't drive a major part of your calories from tapioca, it should be perfectly fine, maybe even healthful, even if it's a micronutrient-poor source of carbs. Sweet potatoes would of course be a better choice as a source of carbs.

9983 · November 27, 2010 at 1:56 AM

Why cheat at all when you can make a meatza?

Line a glass dish that was used for macaroni cassaroles with ground round 1/4 inch thick. Cook at 400 F for 12 min til brown.

Pizza sauce is spaghetti sauce cooked in saucepan with with crushed garlic and dried thyme and dried basil and dried oregano. Take a medium onion and juice it. My hand grater has a backside that will juice the onion along with pulp. Cook slowly for 15 min til herbs permeate the sauce.

Precook Farmer John sausage in small pieces and drain.

Purchase pepperoni slices at store.

Grate mozarella cheese and any other kinds of cheese you like.

I use a whole can of mushroom pieces.

I also use green pepper and onion as toppings.

Now start layering on the cooked hamburger meat, the pizza sauce, cheese, toppings one after another after another until it is about a half inch higher than the side of the dish.

Cook 400 F for 12 to 15 min.

You cannot tell the wheat pizza crust is not there. It saves well in the fridge. Cut out squares for a quicky heat up in the microwave.

All the pizza taste without the gluten.

20 · October 10, 2011 at 3:44 PM

Have you ever thought of making a frittata? My family and I make it when we have pizza cravings. Scramble eggs with desired seasonings. Cook in a warmed and 'oiled' (we prefer our local pasture fed butter) cast iron skillet. Since you are wanting a pizza type flavor add in cooked onions, fresh basil, fresh tomatoes, meat of choice and some cheese. that is if you are eating cheese. I like to top mine off parmesan cheese and a tomato sauce made with caramelized onions with finely grated carrots. This surprisingly tastes like a pizza!

18383 · November 27, 2010 at 3:29 PM

We often use ground sausage for the bottom of a quiche, similar to what Dexter suggested, but you can also make a fine crust out of grated cheese, if you're having dairy -- just press it into the pan and load it with your egg mix if it's quiche, or sauce and toppings if it's 'pizza'. Another alternative is nuts -- again a controversial paleo ingredient, but acceptable to many. In this case you grind them, and mix with butter or other fat, press into the pan and pre-bake. I use this for sweeter dishes, but might work for a savoury dish, too.

45 · September 14, 2012 at 3:53 AM

What's wrong with tapioca? It comes from the cassava root and is paleo.

40 · November 27, 2010 at 4:18 AM

As far as I can remember Tapioca is 89% carbos and very poor nutritional value. I eat my pizzas without crust.

0 · March 19, 2013 at 12:51 AM

I see people are referring to eating zero carbs. This is not the point of paleo, anywhere between 50-150 per day to maintain. Only drop below 50 when teaching your body to burn ketones. And always remember the 80/20 rule so you don't crash. P.S. I have been doing paleo for years and don't really believe there are any dangers!

138 · September 14, 2012 at 12:41 AM

I consider tapioca, like white rice, (ooh boo, hiss grains) to be a "safe starch". Personally, I prefer meatza, but my wife and kiddos really like the breadiness of "chebe bread crust." www.chebe.com is a good way to find this stuff. A little bit now and then is ok, especially if you smother it in loads of good food and lots of fat to lower the glycemic index. No, it shouldn't be a staple, and yes, it is basically pure nutrient-free carbs, but for the occasional pizza crust or (gasp) burger buns... It is a nice way to keep my wife and kids happy while still maintaining a gluten free, paleo( ish) household. Remember, this is not a religion, no one is gonna banish you to grok-hell for this. Just keep the frequency and dosage low, and you'll be fine!

10004 · October 10, 2011 at 4:51 PM

Does anyone use tapioca flour instead of corn starch or wheat flour to thicken sauces or chili? Does tapioca flour have less anti-nutrients than wheat flour or corn starch? I don't plan on consuming any tapioca flour other than a teaspoon or 2 as thickener in recipes that call for flour or corn starch.

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