Cassava Flour Pizza Dough
Speed - 100%
Simplicity - 100%
Tastiness - 95%
98%
Tasty!
The dough turned out really excellent. It had the perfect amount of chew with really crisp edges.
Ingredients
For the Cassava Flour Pizza Dough
- 3/4 Cup Cassava Flour
- 1/2 Cup Arrowroot Flour
- 1/4 Cup Brown Rice Flour
- 1 Teaspoon Salt
- 1 Piece Egg
- 1/4 Cup olive oil
- 1/4 Cup Water
For the Toppings
- 1/2 Cup Pepperoni sliced
- 1 Cup Mozzarella Cheese
- 1 Piece Red Onion cut into rings
Instructions
- Whisk together the flours and salt in a bowl.
- Stir in the egg, water, and oil.
- Leave the dough to dry a bit for 5 minutes.
- Flatten the dough onto a pie pan.
- Bake the crust for 5 minutes at 425F.
- Top your pizza.
- Finish baking for another 15 minutes.
To be really honest, despite the fact that I’ve tried working with almost every gluten-free flour available, I was quite surprised how this pizza from crust ended up. It came out with just the perfect balance of being crisp while still possessing a pleasant amount of chew – way better than I’ve expected.
Cassava flour really felt very similar to tapioca starch, which I’ve found will easily turn pizza crusts brick-hard if used in the wrong quantity. Trying to keep this crust from turning too brittle, I’ve decided to add some brown rice flour and arrowroot powder rather than going with cassava flour exclusively.
I also have an idea how poor these flours are at absorbing moisture so I’m keeping my water to a minimum, and adding an egg for binding.
The dough will be on the wet side but should come together after a few minutes of stirring.
I would advise that you leave the dough to air-dry for a few minutes before trying to press it out onto a baking pan. It’ll be a whole lot easier to work with if you let it dry out a bit.
The dough should still feel wet but really smooth. You should be easily able to press it flat without it sticking to your hands.
Pre-bake your crust for about 5-7 minutes at 425F before putting your toppings on.
Finally, let your pizza finish baking for another 10-15 minutes.
Really quite satisfied how this gluten-free crust turned out – chewy and crisp.
Honestly, having pulled-off a good gluten-free pizza crust out of a flour I really had no confidence in satisfied me even more.
Cassava Flour
Cassava flour is often considered one of the go-to options for gluten-free flour, especially for people who are also trying to avoid grains. As the name suggests, the flour is produced from the cassava root. This is a starchy and high carbohydrate tuber that sometimes goes by the name yuca.
In fact, cassava flour comes from the same root vegetable as tapioca flour. The key difference is that tapioca is just the starch, while cassava flour is made from the entire root. As a result, tapioca flour tends to be stickier. Tapioca flour is still a great flour in its own right but it doesn’t have the same versatility you see with cassava flour.
The source of cassava flour means that you can readily use it on a paleo diet and it makes a good choice if you want a white flour alternative. It is also AIP friendly and works on the GAPS diet. In fact, cassava flour is a common choice on all of these diet approaches, especially as the immune diets exclude other common options, like almond flour.
This pattern makes cassava flour a good choice for most diets – with the exception of low carb and keto approaches. After all, cassava flour is high in carbs, so it wouldn’t work for anybody trying to keep their carb intake low.
Using Cassava Flour
Diets aside, a key advantage of cassava flour is the flexibility. With many other gluten-free flour options, you have to use multiple types of flour or tweak the recipe to account for differences in behavior and consistency. That’s not the case here.
Instead, cassava flour ends up being very similar to wheat flour. That aspect makes it easy to include in recipes. In fact, you can often simply substitute it for wheat flour on a 1-to-1 basis. Being able to do so is especially powerful, as many people struggle with making a recipe gluten-free.
Cassava flour also substitutes well with almond flour, as both options behave in a similar way. Again, this means you can substitute with a 1-to-1 ratio and don’t need to make changes to the recipe.
At the same time, you can use cassava flour in conjunction with other flours, like I have in this recipe. Regardless of how you use it, the flour is mild in taste, so it won’t compromise the flavor of your overall dish.
The popularity of cassava flour also means that there are many great recipes out there. For example, I found this Molten Chocolate Cake, which uses cassava flour as the only type of flour. The recipe is also both gluten-free and paleo, so it would be a great pick for many people. Another option is these relatively basic Cassava Flour Pancakes, which are also paleo and (of course) gluten-free.
At the same time, you can basically use cassava flour for any type of recipe out there.
Ingredients
For the Cassava Flour Pizza Dough
- 3/4 Cup Cassava Flour
- 1/2 Cup Arrowroot Flour
- 1/4 Cup Brown Rice Flour
- 1 Teaspoon Salt
- 1 Piece Egg
- 1/4 Cup olive oil
- 1/4 Cup Water
For the Toppings
- 1/2 Cup Pepperoni sliced
- 1 Cup Mozzarella Cheese
- 1 Piece Red Onion cut into rings
Instructions
- Whisk together the flours and salt in a bowl.
- Stir in the egg, water, and oil.
- Leave the dough to dry a bit for 5 minutes.
- Flatten the dough onto a pie pan.
- Bake the crust for 5 minutes at 425F.
- Top your pizza.
- Finish baking for another 15 minutes.
Banana Flour Pizza Dough
This was wonderful! Thank you so much for a simple recipe that turned out perfectly! My whole family enjoyed this gluten & dairy free crust so much 🙂
Thanks for trying this out and leaving some feedback for us!