Cassava Flour Pizza Crust
This. Paleo. Cassava Flour Pizza Crust. Is. Legit.
No, seriously, it is. Our kids gave it the thumbs up and asked for seconds.
Of which there were none because the grown ups had devoured every last scrap already.
Made from cassava flour and tapioca starch, this stellar pizza crust is free of grain, coconut and nuts.
The edges get just the right amount of crisped, but not hard. It folds in the middle like it really wants to be a good ol’ New York thin slice of pie. It freezes and reheats fabulously.
It does the dishes, too. (OK, that last part was just a personal wish/delusion on my part…sorry.)
What it’s definitely not are neither sticky, crumbly, dry, nor brittle like some Paleo crusts tend to be. You can bake it on a pizza stone or on a baking sheet. (I prefer the stone!)
This baby really holds its own.
A reader told me they made this with a gelatin egg to keep it AIP, and it worked out just fine!
I haven’t tried it myself yet, though, so if you beat me to it and it works out for you too, please let me know!
Topping ideas:
Cheese:
A great primal cheese is Manchego. It’s a sheep’s milk cheese that is usually better tolerated by those who have symptoms of lactose intolerance when they consume cow’s milk.
Goat cheese is another goodie that is generally easier for our GI’s to handle, and the unique texture and flavor are sure to change things up a bit from traditional mozzarella.
Extra aged cheddar (such as Kerry Gold’s Dubliner…my personal fave) and parmesan both have extremely low amounts of lactose and are tolerated well by many in the paleo community. Can you say, “Bacon Cheddar Cheeseburger Pizza?”
Pesto:
Blend together olive oil, nuts, garlic, salt and basil….presto pesto! This goes deliciously with olives, sliced peppers, cherry tomatoes, feta cheese and a drizzle of plain yogurt.
Zucchini cheese:
If you cannot tolerate dairy at all, or are on an elimination diet, give zucchini cheese a try!
Here’s a recipe for Beef Nachos with a separate recipe for Zucchini Nacho Cheese…just change up the spices as you wish and drizzle the sauce over the top. Mmmm…now I’m thinking of making a Queso Taco Pizza with salsa, lettuce and sour cream!
Charcuterie:
Uncured salami, Italian sausage, pepperoni, prosciutto, sopressata…try one or all and make a meat lover’s supreme!
- 3/4 cup cassava flour
- 1/2 cup tapioca starch
- 1/4 tsp Himalayan salt
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 egg
- 1/4 cup olive oil, plus more for greasing
- 1/2 cup water
- 1 tsp apple cider vinegar
- Heat oven to 425 F (pre-heat a pizza stone
now if you want to use it instead of a baking sheet)
- Place dry ingredients in a large mixing bowl and mix well.
- Make a well in the center and add the egg. Whisk it with a fork (but not into the dough just yet) then add the remaining wet ingredients to the whisked egg and mix them well together. Now going in expanding circles, mix dry mixture into the wet.
- Once it turns into a sticky dough, cover and allow to rest for 10 minutes. This allows the cassava flour to expand and absorb the liquids.
- Wet hands with a little bit of water and form dough into a ball.
- Drizzle a little olive oil onto baking sheet (or carefully onto your pre-heated stone).
- Press the dough down into your desired shape, with a 1/8" thickness. Oiling or wetting your hands will help the dough from sticking to your hands.
- Use a fork to gently prick a few holes in it to help air escape during baking.
- Bake for 10 minutes to par-cook.
- Add desired toppings, then bake again for another 10 minutes, or until the cheese is melted and/or gently browned.
now if you want to use it instead of a baking sheet)- Easily doubles...and totally freezable and reheat-able!
Mongolian Beef
12 Comments
theresa
Hi – what size egg does this require? I used a large egg and it seems the batter is still very runny even after leaving it for 20 minutes
Samantha Jo Teague
Hi there Theresa, I use a large egg as well. What brand of cassava flour did you use? Different cassava flour brands tend to produce slightly different results. I always buy Anthony’s brand (good price!). You could try adding a bit more flour to the dough, 1 to 2 Tb at a time, if its still too runny. 🙂 I hope this helps!
Peggy Baldridge
Love this recipe! I made it using a gelatin egg (2 T gelatin in 1/4 c hot water). I got 3 personal size pizza crusts. Outer edge was crispy and middle was chewy. I don’t eat tomatoes so I did not use a sauce. I topped it with turkey bacon, goat cheese, olives, kale and zucchini. It was delicious! Will definitely be keeping this recipe! Thanks!
Samantha Jo Teague
I’m happy to hear you enjoyed your pizza Peggy! Thank you for sharing your success with the gelatin egg with us. I have been meaning to try it out for some time now! Those toppings sound delicious, too.
Marie Sykora
Intrigued by simple cassava flour recipe. (Others have ingredients I don’t eat or want to stock.) Only problem is the vinegar to which I am allergic? Am allergic to many acidic things such as lemon juice so stumped. Any ideas? Thanks.
Samantha Jo Teague
Hi Marie, Can you do cream of tartar? It’s a bit acidic tatsing, and if you double the amount of it in the recipe, then omit the vinegar, it MAY work to give it an equal little rise. If both the cream of tartar and vinegar bother you, you could try doubling the baking soda. The crust should still work out, but I believe it would be more dense and crispy…not quite as soft. I hope this helps!
Kristina
Hi! Can you use arrowroot starch in place of tapioca starch? Thank you!
Samantha Jo Teague
Hello Kristina,
Yes you can! I used arrowroot once on accident and it came out yummy. I believe it was a little bit softer when I did that.
Erinn Drake
Hey there…can you tell me about how much/how many crust(s) this makes? I have rectangular baking sheets (9×13) and am wondering if I will have enough to use those. Thanks!
Samantha Jo Teague
Hi Erinn, This recipe makes one crust. I usually use a 9×13 pan and spread it out into a circle from the center. I hope that helps! If you have any more questions please feel free to ask ???
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