This is what you’d get if you crossed cheese bread with avocado.
With pizza.
It’s also vegan, made with whole-wheat flour, and bakes in a skillet with no kneading and no fuss.
The dough comes together in one bowl in minutes, and the bread is ready in 30 minutes. Sold yet?
Last week Gaby invited some San Diego-area bloggers out to lunch to celebrate the release of her new cookbook, Absolutely Avocados
.
The recipes are creative and fun, Gaby’s writing is easy-breezy and a joy to read, the photography is stunning, and the book is just wonderful. Two thumbs up.
Reading all those avocado recipes got my wheels turning and I came up with this.
I took advantage of the natural, plant-based healthy fats found in avocado, skipped any butter in the dough, and added just two tablespoons of oil for this big slab ‘ole pizza bread.
Between the seasonings and the cheese, the avocado and sour cream, it’s dense, cheesy, and packed with savory flavor.
Avocado, sour cream, buttermilk, and cheese (use vegan ingredients if desired) keep the bread soft, chewy, and very moist.
It’s so moist that when I placed it on the cooling rack after baking, it released a few tablespoons of water onto the counter. That’s some moist bread. If you’re looking for thin and crispy, dry, light and airy, this isn’t that.
The whole wheat flour adds extra chewiness, texture, and an earthier, nuttier flavor that comes with whole wheat flour.
I love the taste and health benefits of whole wheat flour but it can be tricky to get to rise properly because is has less gluten. However, it’s perfect in dough that it’s okay if it stays flatter and denser, like Whole Wheat Pizza Dough, Honey Whole Wheat Skillet Bread, or this bread.
If you like cheese bread, pizza, or are already an avocado fan, all the bases are covered here.
If you’re not an avocado fan, you’re still in luck because the avocado flavor is hardly noticeable. It adds creaminess, richness, moisture, and softness.
The pizza bread would be great served with a side of guacamole (I ran out of ripe avocados), sour cream, salsa, pico de gallo. And when all else fails, my 6 year old dipped hers in ketchup.
So many bases covered in one recipe. Pizza, bread, cheese, avocado. We were fans.
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30-Minute Cheesy Avocado Skillet Pizza Bread (Whole-Wheat and Vegan)
Ingredients
- 2 medium ripe avocados, mashed (I used Hass)
- 1 ¼ cups buttermilk*, see vegan tip if don’t keep it around
- ¼ cup sour cream or thick Greek yogurt*
- 2 tablespoons canola or vegetable oil
- 2 cups shredded cheese, one 8-ounce package, divided*
- 1 cup whole wheat flour
- 2 tablespoons all-purpose seasoning blend, or to taste (Mrs. Dash varieties, TJ’s 21 Salute, Lawry’s Seasoning Salt, grill seasoning, etc.)
- 2 teaspoons baking soda
- pinch salt, optional and to taste (remember buttermilk is salted, cheese has salt, and many seasoning blends contain salt)
- *To Keep Vegan – Use vegan buttermilk. Make by combining 1 1/4 cups non-dairy milk, or regular milk if vegan considerations aren’t important and you just don’t keep buttermilk on hand with 2 tablespoons white vinegar or lemon juice, let stand for 10 minutes, stir, and use. Use vegan sour cream/yogurt, and vegan cheese to keep recipe vegan.
Instructions
- Preheat oven to 400F. Spray an enameled 10 1/4-inch cast-iron skillet (or skillet that’s 10 to 12 inches in diameter) with cooking spray, grease a seasoned cast iron skillet, or prepare an oven-safe skillet; set aside. Bread could likely be made in a sprayed 9-by-13-inch pan although I haven’t tested it.
- In a large mixing bowl, combine first four ingredients and whisk to combine.
- Add about 6 ounces of cheese and fold to incorporate.
- Add the remaining ingredients and fold to incorporate. Batter will be lumpy, bumpy, thick, and not at all smooth; don’t overmix and don’t try to make it smooth.
- Turn dough out into skillet. Bake at 400F for 15 minutes.
- Remove skillet from oven, and evenly sprinkle the remaining cheese over the top.
- Lower oven temperature to 350F, return skillet to oven, and bake for 15 minutes, or bread is cooked through and cheese is golden.
- Optionally, place skillet under the broiler for 1 to 2 minutes in order to brown the cheese more. Be very, very careful if you use the broiler so you don’t burn it. It can burn in the span of 1 minute; stand right there and watch it the entire time. I keep the oven door ajar.
- With a large spatula, slide or nudge bread out of skillet and onto a wire rack to cool. Don’t keep it in the skillet because it will continue to cook from the carryover heat. Slice and serve after it’s sufficiently cooled. Serve plain, with guacamole, salsa, sour cream, or your favorite dip. Bread will keep airtight for up to 4 days or in the freezer for up to 3 months.
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Cheater’s Guacamole (Raw, Vegan, GF) – 3 minute recipe. No veggie, onion, or garlic chopping required
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Thanks for the entries in the $500 Amazon Gift Card Giveaway
How do you enjoy avocados?
What do you like to make in your skillet?
Whoa. This looks…epic.
Oh my goodness – wow wow wow. Pinned! Avocado is the best and combined with cheese in bread? I have no more words! Been gone for the past week, so while catching up, I saw your cookie sticks. Thats being pinned, too:)
Thanks for the pins! And welcome back!
Oh my goodness, YES. I’m on board with any recipe involving the word “cheesy.”
Hey birthday girl! I hope you had a great birthday week! I saw that adorable note on Instagram that Skylar wrote to you. Aren’t cards from your kids the best?
This skillet pizza bread looks amazing. You know I love my carbs and cheese, so this is my kind of meal. I also love breads cooked up in the skillet because they get all crunchy and the crust gets so brown. BTW, I made your peanut butter cups for a girlfriend and she loved them! I love that recipe! Ok, off to bed for me! xoxo, Jackie
Thanks for baking treats for your friend from my book! And just in general, what a lovely thing to do! I hope you and the fam have a wonderful weekend! xo
Made this tonight for dinner and it is a slice of heaven! I went a little Italian with it–mozzarella cheese, my homegrown basil leaves on top, and marinara for dipping. Hubby and I both love it, and you are right about not really tasting the avocado in there. I think it is a great addition as a nice fat source to keep it moist. This is another great recipe with options for different cheeses and seasonings, and it is so fast and easy. Kind of reminds me of focaccia too!
Paula I KNEW you would make this and am so glad you’re thrilled! The Italian route sounds great with mozz, and homegrown basil (jealous!) and the marinara dippage. Nice! And yes, with all those strong flavors the avo does get lost (a blessing for some, and whatever for others) but it moistens things right up! Like a banana would, but for a savory dish. Focaccia – YES! I wish I had thought of that. That is the thing I was trying to think..well…what does this remind me of. YES!
Love the bread
and
those puff pastries. OMG
I was already hooked on the recipe when I saw the word avocado! This skillet bread would be great along side a bowl of soup.
This is why you’re my best bud. You combine avocado and BREAD! A runner’s two favorite and necessary foods. I’m on an avocado kick lately and tonight we’re making homemade guacamole. To die for. I would LOVE this pizza bread. Made in a skillet, too. Doesn’t get any easier. And whole wheat flour! Everything about this recipe is screaming “Sally, make me now!” So many ingredients I love. Great recipe Averie!
This is so you! I know based on how your savory eats are, that you’d love this. Whole wheat, avo, vegan, skillet, 30 mins, bread, pizza, cheese – I feel like this was the mega-conglomeration that all worked. You know how it is when you put together an impressive lineup of ingredients in a recipe and they all work, such a good feeling :) Enjoy your guac tonite!
Wow what a fun recipe!
Cheesy and avocado in the same sentence…I’m definitely in!!
That book is right at the top of my list!
With yours :)
Love this recipe!! And actually I was expecting this big mess of unhealthiness (which I’m not opposed to…) but I was so pleased to see such EARTHY cheese bread skillet happiness. This looks amazing. And I have avocadoes in the kitchen!
And anything in a skillet is so easy, versatile and you can just sort of wing it based on what you have!
Averie, this looks amazing!! And 30 minutes?? Incredible! Pinning this, and can’t wait to try it out!
Thanks for pinning!
Ooooh cheesy goodness!! I’m so intrigued by the avocado too!
I have been on an avocado craze lately. Been eating one every single day. Can’t seem to get enough of the healthy fats. This is such an easy dough to make and I love how versatile it is. Fantastic pizza dough, easy breadsticks for a side of spaghetti or even for dipping in a cheese or marinara dip. YUM, Averie and such beautiful photos!
Thanks for the photo compliments and given all the things you’ve recently had to cut out, thank goodness avos are still a big yes for you!
This dish is so perfect and great for a weeknight meal! I love it!
Oh, Averie! You simply amaze me, girl. Cannot get over this major delish pizza only requires 30 minutes and it’s made in a skillet! I dig where your head is always at to provide your readers with useful and yummy solutions to the proverbial question, “What’s quick and easy yet tasty for dinner or dessert?” LOVE IT! And, love avos! xo
Thanks, Stacy for your sweet vote of confidence & nice things (always!) that you have to say! So appreciated!