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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Yield: 8 generous pieces

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

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

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


  • 2 medium ripe avocados, mashed (I used Hass)
  • 1 1/4 cups buttermilk*(see vegan tip if don’t keep it around)
  • 1/4 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.


  1. 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.
  2. In a large mixing bowl, combine first four ingredients and whisk to combine.
  3. Add about 6 ounces of cheese and fold to incorporate.
  4. 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.
  5. Turn dough out into skillet. Bake at 400F for 15 minutes.
  6. Remove skillet from oven, and evenly sprinkle the remaining cheese over the top.
  7. Lower oven temperature to 350F, return skillet to oven, and bake for 15 minutes, or bread is cooked through and cheese is golden.
  8. 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.
  9. 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.

Related Recipes:

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30-Minute Honey Whole Wheat Skillet Bread

Copycat recipe for Outback Steakhouse Wheat Bread (vegan) – Based Outback’s hearty, wheaty bread, and is ever-so-slightly infused with subtle hints of molasses and honey. Serve with honey butter for even more authenticity

Outback Steakhouse Wheat Bread

One Hour Whole Wheat Pizza Dough (vegan) – Homemade pizza dough in 1 hour so there’s never an excuse not to make pizza. Free yourself from storebought pizza dough and make your own in an hour and it’s healthier because it’s wheat

One Hour Whole Wheat Pizza Dough

Soft Buttery One Hour Pretzels (vegan) – Just like the soft and fluffy pretzels you can buy at the mall, but now you don’t need the mall. In just 1 hour, they’re ready from start to finish and you can customize the dough, toppings, and dip and pretend you have your own pretzel shop at home

Soft Buttery One Hour Pretzels

Vanilla Avocado Banana Ice Cream (Raw, Vegan, GF)

Vanilla Avocado Banana Ice Cream

Cheater’s Guacamole (Raw, Vegan, GF) – 3 minute recipe.  No veggie, onion, or garlic chopping required

Cheater’s Guacamole

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries (with a vegan option) – This was one of the most popular recipes on my site in 2012, thanks to Pinterest

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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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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. 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.

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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 :)

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

  8. 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:)

  9. Oh my goodness, YES. I’m on board with any recipe involving the word “cheesy.”

  10. 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

    1. 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

  11. 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!

    1. 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!

  12. 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.

  13. 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!

    1. 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!

  14. 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!

    1. And anything in a skillet is so easy, versatile and you can just sort of wing it based on what you have!

  15. Averie, this looks amazing!! And 30 minutes?? Incredible! Pinning this, and can’t wait to try it out!

  16. 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!

    1. 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!

  17. 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

    1. Thanks, Stacy for your sweet vote of confidence & nice things (always!) that you have to say! So appreciated!

  18. Ha! If your 6 year old is anything like the 6 year old version of me was, ketchup goes on everything ;) This looks delicious…but think I’ll try it without the ketchup.

    1. Lol and yes, ketchup can do no wrong with her. But she’ll do anything from spicy chipotle to balsamic reduction to really sharp Blue cheese…thankfully she eats it all!

  19. I love love love love LOVE the sound of this recipe Averie! My love for avaocados has deepened recently and I just need to try this! Feel free to share this beauty at my link party!

  20. Yay this! I’m a huge fan of avocados, I could put them on every thing. I love how brilliant this is, girl!

  21. I can’t wait to try this one Averie! I am really loving avocados right now. So creamy, so rich and delicious, so satisfying! And you’re right, this is a perfect combination of ingredients- sure to please even the pickiest of eaters. This is an impressive recipe too! It looks so easy. I am really craving cookies right now. If you had to pick your favorite cookie recipe on a whim, what would it be?

  22. I’ve got to try this…soon! I love the Greek Yogurt in it. I can just taste a little tang it adds. Such a great side dish or a meal with a salad! Love it.

  23. Yum! I am going to make this for a summer lunch party! Thanks for the recipe- it looks delicious!!

  24. This is such a lovely avocado recipe! I cannot believe it’s done in 30 minutes. Great snack and appetizer, and I’m sure this will be a hit at the party!

    1. Thanks for your sweet comments! And yes, super fast and easy and I know you make lots of savory food & I appreciate you saying it looks good :)

  25. Totally sold! Cheese, avocados and pizza bread. Yep, I will be dreaming about this one. :)

  26. This is definitely something new to try, can’t wait to give it a shot! You’re mixing so many of my favorite worlds together. :)

  27. Avocado and cheese two of my favorites! I thought I was looking at a pizza for a minute.. I love interesting combinations especially when it deals with flour..

  28. We’ve been on an avocado kick lately . . . just can’t get enough. What a great recipe idea!

  29. This has me drooling and wanting avocado so badly right now! This is the second post I’ve read in 5 minutes with avocado. I’m honestly contemplating a bike ride to the store to get one right now.

    I just don’t understand people who don’t like avocado.

  30. Wow, this looks great! I can’t say I’ve ever had avocado on a pizza before, but I love the stuff. I love using my skillet anywhere I can, too.

    1. Skillet dinners are the best timesavers. You can pretty much throw just about anything in, and somehow it works out!

  31. Wow, these images of your bread & avocado crossbreed is making me hungry. I have just recently switched from eating my regular meat and rice based meals to a selection of simple salads & with a mix of protein shakes. Trying to be healthy and loose weight at the same time.

    I’m forwarding this blog to my wife so we can include this in a variety of food choices.

    Do you do the photography yourself? What type of lens do you use to produce such wonderful images?

      1. Sweet.. :-) I do photography but weddings…. I see the Macro lens is on your Wishlist.. Have you had any experience with Macro Lens yet? I haven’t :-( I’d like to use it for rings and extreme closeup for my business..

      2. I only use my 24-70 and 50/1.2 and am more than fine with those two. Guess I need to update that wish list…I don’t even really wish for any other lenses. For what I need, my bases are covered!

      3. LOL…. I’m trying to find reason on why I should add a Macro Lens… Haha.. Yeah 99% of mine is covered..

  32. That just made me laugh when she dips hers in ketchup! Sounds just like my 6 yr old! They’ll dip anything into anything…
    What a great way to have and make pizza! Love how it’s all on the healthy side. (=

  33. ummm YES! Cheese + avocado + pizza + bread = DYING. All my favorite things in one! This is so creative and sounds SO good, Averie!

  34. My 3-year old used to be a huge fan of avocados when she was an infant, but her tastebuds have changed. Now she won’t touch them with a ten-foot pole. This sounds like a great way to incorporate avocados into something that she’d really enjoy!

    1. Yes it would be b/c you can’t even taste it. Bad for those who want to taste it, but good if you need to be a sneaky chef!

  35. Oh my goodness…this bread sounds so incredible! My mouth is literally watering…mmmmm!

  36. Oh yes, you sold it well, I pinned it as it’s a must. I found delicious avocados on a marker 5 for 1 euro, so guess how many I have in my kitchen basket :D

  37. This sounds so incredible!! And those little hidden avocado gems are what makes it!

  38. Well, you know I love avocados! This pizza or bread or whatever we a re calling it is calling my name! Cheesy, full of avocados and bread. WINNER! Great recipe, Averie!

    Oh and that lunch sounds like so much fun!

  39. Well, you know how I am about avocado, but this is totally different in my mind. I do need to try to start cooking with them. I think that’d be a game-changer for me. I know Jason would love this. It looks absolutely amazing. Always love your creativity!

  40. How creative is this recipe??! Awesome! I am impressed you came up with this – it looks amazing!!

  41. This is such a creative idea for a savory quick bread–you never cease to amaze me! Now I have another great recipe for my cast iron skillet and you have my wheels spinning. Hubby is having long days at work this week and would probably love something extra special for dinner tomorrow. This would be perfect….and I might even make some homemade marinara for dipping!

    1. Homemade marinara would be perfect with it! And it’s SUCH an easy recipe, Paula. You would love this one, knowing you. And if you want to toss in other veggies, diced this or that, whatever you have, into the batter, that would work too! Mine rose while cooking almost flush with the height of the skillet so don’t overload it too much or you could overflow :) LMK if you try it!

  42. This looks incredible! I love how you have whole wheat dough and its so dense! Avocado and cheese is one of the best pairings out there :)

    1. I love whole wheat bread and dough and anytime I can embrace the density it gives, I roll with it!

  43. It seems really delicious, I really wanna try this out. I’m always impressed, you have the most original & yummy recipe ideas!

    1. Thanks, Pauline! I try to come up with new things and comments like yours keep me inspired to push myself :)