30-Minute Cheesy Avocado Skillet Pizza Bread


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This is what you’d get if you crossed cheese bread with avocado.

With pizza.

30-Minute Cheesy Avocado Skillet Pizza Bread (whole-wheat & vegan with vegan cheese) - Like cheese bread that meets a 30-min skillet pizza with avocado!

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?

30-Minute Cheesy Avocado Skillet Pizza Bread (Whole-Wheat & Vegan) - Recipe at averiecooks.com

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.

30-Minute Cheesy Avocado Skillet Pizza Bread (whole-wheat & vegan with vegan cheese) - Like cheese bread that meets a 30-min skillet pizza with avocado!

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.

30-Minute Cheesy Avocado Skillet Pizza Bread (Whole-Wheat & Vegan) - Recipe at averiecooks.com

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.

30-Minute Cheesy Avocado Skillet Pizza Bread (Whole-Wheat & Vegan) - Recipe at averiecooks.com

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.

30-Minute Cheesy Avocado Skillet Pizza Bread (Whole-Wheat & Vegan) - Recipe at averiecooks.com

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.

30-Minute Cheesy Avocado Skillet Pizza Bread (Whole-Wheat & Vegan) - Recipe at averiecooks.com

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.

30-Minute Cheesy Avocado Skillet Pizza Bread (Whole-Wheat & Vegan) - Recipe at averiecooks.com

30-Minute Cheesy Avocado Skillet Pizza Bread (whole-wheat & vegan with vegan cheese) - Like cheese bread that meets a 30-min skillet pizza with avocado!

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5 from 1 vote

30-Minute Cheesy Avocado Skillet Pizza Bread (Whole-Wheat and Vegan)

By Averie Sunshine
This pizza bread is what you’d get if you crossed cheese bread with avocado with pizza. It’s made with whole-wheat flour, with no kneading and no fuss, can be kept vegan, and is ready in just 30 minutes. If you can’t decide if you want bread or pizza, this moist, soft, dense, cheesy pizza bread is the perfect solution.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 generous pieces
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  • 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.


  • 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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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?

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 5 stars

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  2. Mine came out rather oily, gooey and flat.. maybe because I used too much avocado.. but who can complain? ;)

    Cheese + avocado = THE BOMB.

    1. Sorry to hear your result wasn’t quite as anticipated but glad you can look at the bright side because yes, Cheese + avocado = THE BOMB. Thanks for trying the recipe.

  3. I made this today and it turned out very oily. I followed the recipe and it never really set-up like bread. I almost think it needs more flour. Did I do something wrong??

    1. Hmmm, maybe you just had an extra fatty/oily avocado :) Entirely possible! I would say maybe some more flour could have helped, or baking a bit longer? Hard to say. Thanks for trying the recipe and probably just a simple tweak like a bit more flour would do the trick if you ever decide to remake!

  4. I was worried it was too firm, so that wasn’t it. I used over a cup so that was the problem. (This avocado he bought was bigger then my head!!!) – I’ll go grab it from the fridge now – thanks for the tip!!!! :) This shall be made again!

    1. Bigger than your head??! Omg my avos were the size of my palm, not even. The size of an average pear, minus two huge pits, so by the time you get the skin off, the pit out, you really aren’t talking that much flesh. Whoa, you probably used like 4x the amount!

  5. I realize this is a silly question, but do you have any idea how much 2 avocados would equal in measurements? I made this tonight but my boyfriend had bought this gigantic, jumbo avocado and I guess I misjudged what two medium ones would be. The bread is a greasy mess! It made the whole house smell delicious and was just too easy to make, so I am trying again tomorrow. (I think I will try to toast up tonight’s “bread” to make yummy croutons or something!

    1. Gosh, maybe 3/4 to 1 cup of flesh? I don’t know….just standard grocery-store sized avocados is what I used. Not small, not huge, just the very average sized ones. Also, mine were not super ripe/super squishy; they were ripe but firmer – if yours was realllly ripe that could also have something to do with why it was greasy. Because mine was firmer, it wasn’t as ‘greasy’ either – the natural oils weren’t releasing. I would say half of what you used them.

      As for your current bread – let it sit out, exposed to air; it will probably dry out and then you can always broil it/bake it and/or make some croutons. Good luck with Round 2. LMK how it goes!

  6. I am going to make this, this weekend do you think it would be ok if I skipped the cheese in general?

    1. Yes you can omit it but then you won’t have CHEESY bread or a pizza-like bread. It will be more like just…bread. LMK what you do and how it goes!

  7. Cheese bread, avocados, and pizza – Yes, oh, yes, Please!! (I’ll have to check out Gaby’s book!)

    1. This is 1 million percent YOUR kind of recipe! I even thought of you when I was making it :)

  8. This looks like such a great quick and easy dinner! I just bought some avocados I can’t wait to use.