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Tapioca Flour Pizza Dough Recipe

June 7, 2017 by Food For Net

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Tapioca Flour Pizza Dough Recipe

Tapioca Flour Pizza Dough Another gluten-free pizza dough alternative worth considering. This recipe simply works. For the Tapioca Flour Pizza Dough1 Cup Tapioca Flour1/3 Cup Coconut Flour1 Teaspoon Salt1/2 Cup olive oil1/2 Cup Water1 Piece EggFor the Toppings1/2 Cup Pizza Sauce1 Cup Mozzarella Cheese1/2 Cup Chopped Ham Combine all ingredients for the dough in a bowl. Stir with a wooden spoon until well-combined.Knead the dough on a floured surface until smooth.Flatten the dough onto a baking pan with a floured rolling pin.Pre-bake the dough for 8 minutes at 425F.Top your pizza.Bake the pizza for 15 minutes at 425F. Tapioca flour…
Tapioca Flour Pizza Dough Recipe
Tapioca Flour Pizza Dough Recipe
2017-06-07
Food For Net
The pizza crust was really crisp without being crumbly at all. The neutral flavor of tapioca flour makes it go so well with any topping you choose to go with.

Tapioca Flour Pizza Dough

Speed - 100%
Simplicity - 100%
Tastiness - 97%

99%

Excellent!

The pizza crust was really crisp without being crumbly at all. The neutral flavor of tapioca flour makes it go so well with any topping you choose to go with.

User Rating: 2.87 ( 29 votes)

Tapioca Flour Pizza Dough

Another gluten-free pizza dough alternative worth considering. This recipe simply works.
Pin Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Course: Main Dish
Cuisine: Italian
Servings: 1 12" Pizza

Ingredients

For the Tapioca Flour Pizza Dough

  • 1 Cup Tapioca Flour
  • 1/3 Cup Coconut Flour
  • 1 Teaspoon Salt
  • 1/2 Cup olive oil
  • 1/2 Cup Water
  • 1 Piece Egg

For the Toppings

  • 1/2 Cup Pizza Sauce
  • 1 Cup Mozzarella Cheese
  • 1/2 Cup Chopped Ham

Instructions

  • Combine all ingredients for the dough in a bowl. Stir with a wooden spoon until well-combined.
  • Knead the dough on a floured surface until smooth.
  • Flatten the dough onto a baking pan with a floured rolling pin.
  • Pre-bake the dough for 8 minutes at 425F.
  • Top your pizza.
  • Bake the pizza for 15 minutes at 425F.
Like this recipe?Follow @FoodForNet on Pinterest!

Tapioca flour has really turned out to be one of my two favorite flours for gluten-free baking, brown rice flour being the other. Tapioca flour, if added in the right quantity, can add so much structure to baked goods in the absence of gluten. I say in the right quantity because too much of it can turn your dough tough as a brick.

So how do we keep baked goods from turning out too dense when using tapioca flour? Get a “loose” flour into the mix like almond or coconut flour.

After the dry ingredients are thoroughly mixed, add the wet ingredients in – egg, water, and any oil of your choice. Stir everything together with a wooden spoon until it comes together into a workable dough.

Turn your ball of dough onto a lightly floured surface and knead on it just until it becomes smooth and a bit elastic. You should end up with something like this.

Set the dough on a lightly oiled and flour-dusted baking pan and press it out into shape.

Press from the center going out to the edges to keep the thickness of your crust even throughout.

Pre-bake the crust for about 5-7 minutes at 425F before topping your pizza.

Another good thing about using tapioca flour for pizzas is its neutral flavor, which goes well with any choice of toppings.

Finish baking your pizza for about 20 minutes at 425F.

This crust came out crisp but perfect for holding up those toppings without crumbling apart.

      Tapioca Flour Pizza Dough Full Recipe on foodfornet.com

I've been making my pizza outdoors this summer, testing a variety of outdoor pizza making products. Here's a great comparison of gas grill pizza making tools, and I'm working on a comparison of charcoal ones at the moment. For right now, the best product I've reviewed in this category is the KettlePizza Weber grill insert.

Tapioca Flour

Tapioca flour is an extremely common flour for gluten-free cooking and one that I’ve used in many other recipes as well, such as Brown Rice Flour Pizza Dough and my Gluten-Free Sicilian Pizza. The main reason for this is that it is a very versatile flour that is also easy to work with.

For that matter, tapioca flour is sometimes considered to be the best performing gluten-free flour out there and often ends up being a staple ingredient for many people.

Get Tapioca Flour on Amazon!

The flour itself comes from cassava roots and is actually a type of starch, rather than what we would typically consider to be flour. As a starch, tapioca flour tends to be extremely low in nutrients. But, it is also low in calories and has no sugar or gluten, which are all key advantages.

Like many other options, the goal of using tapioca flour isn’t to get nutrients. Instead, the flour offers an effective way to recreate many traditional dishes, including cakes, cookies, sauces, jello and yogurts. As a result, you can make many types of food with tapioca flour that you might have to avoid otherwise.

In terms of flavor, tapioca tends to be mild, with a slightly sweet taste. This makes it a good complement to many different types of food and is another reason why you find tapioca flour used over and over again in recipes.

Dietary Considerations

Tapioca flour is well-known for being versatile and this also extends into the area of diet. In particular, the flour can be used on a wide range of different diet types, something that isn’t true for many other gluten-free flours. For example, tapioca flour is acceptable for anybody on the paleo diet or most autoimmune diets.

The low calorie count also makes this an especially good flour for people who are trying to lose weight or simply decrease their calorie intake.

In fact, the main diet type that can’t use tapioca flour is a keto diet, because the flour is relatively high in carbs compared to other options. But, this isn’t a strict restriction. Instead, whether or not you can use tapioca flour comes down to how many carbs you can have per day and the specific recipe that you’re using.

For example, some recipes may use tapioca flour and still result in relatively low carbs per serving – especially if other types of flour are also used. So, that type of recipe could still work for you.

Tapioca Flour Pizza Dough

Another gluten-free pizza dough alternative worth considering. This recipe simply works.
Pin Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Course: Main Dish
Cuisine: Italian
Servings: 1 12" Pizza

Ingredients

For the Tapioca Flour Pizza Dough

  • 1 Cup Tapioca Flour
  • 1/3 Cup Coconut Flour
  • 1 Teaspoon Salt
  • 1/2 Cup olive oil
  • 1/2 Cup Water
  • 1 Piece Egg

For the Toppings

  • 1/2 Cup Pizza Sauce
  • 1 Cup Mozzarella Cheese
  • 1/2 Cup Chopped Ham

Instructions

  • Combine all ingredients for the dough in a bowl. Stir with a wooden spoon until well-combined.
  • Knead the dough on a floured surface until smooth.
  • Flatten the dough onto a baking pan with a floured rolling pin.
  • Pre-bake the dough for 8 minutes at 425F.
  • Top your pizza.
  • Bake the pizza for 15 minutes at 425F.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dinner, Original RecipesTag: Flour, Gluten Free, Gluten Free Recipes, Pizza, Pizza Dough, Pizza Recipes, Wheat Flour Alternatives
Previous Post:Arrowroot Flour Pizza Dough Recipe
Next Post:Chia Flour Pizza Dough Recipe

Reader Interactions

Comments

  1. Amelia

    October 15, 2018 at 3:10 pm

    Hello! I love love this recipe!! Thank you for all your hard work in creating it! I have made both pizza and cracker with this same recipe – Yum x 2!! 🙂
    I do have one question…. I would very much like to make this recipe using almond flour as well. Would you have any idea how to adjust whatever needs to be adjusted to be able to do this? I know that almond flour does not need as much liquid as coconut flour. But i don’t know what to change or how much to change whatever it is to make it work. Thank you again and thank you for the pondering of my question!. 🙂

    Reply
    • Food For Net

      October 16, 2018 at 8:12 am

      I have an almond flour pizza dough recipe here!.

      Reply
      • Amelia

        October 30, 2018 at 7:20 am

        Hello again… Thank you for responding!….I will try that recipe.
        The reason I was asking my question is that coconut flour for me in a pizza is too sweet. I grew up in Italy and there is no sweetness in pizza dough. So I want the same out of the things I make by hand in Keto. Most pizza dough recipes I’ve found have coconut flour in them. And no matter what the ratios are, they are sweet to me.
        Tapioca flour and I get along very well and so I would really just like to replace the coconut flour with almond flour in your recipe. Most of the conversion charts I’ve found have been replacing almond with coconut. So I am at a loss as to what to do. I adore your recipe as crackers! It is a perfect replacement for the high carb ones I miss. I will continue to enjoy altering your basic recipe for yummy crackers until I find a solution for it’s intended use of yummy pizza. 🙂 Thanks again.

        Reply
  2. donna

    April 5, 2019 at 5:06 pm

    what can you do if it is not elastic enough and too sticky i just added more of the flours dont know if it will turn out. measured it correctly though. can you help me. thanks

    Reply
    • Food For Net

      May 8, 2019 at 10:29 am

      I say “elastic”, but it’s a liberal use of the term. It will not be elastic like regular pizza dough. Just make sure it’s not crummy or drippy. You’ll have to mush it into place.

      Reply
  3. Nora

    January 27, 2020 at 12:41 pm

    Do you think it would work to use almond flour instead of coconut flour?

    Reply
    • Food For Net

      January 29, 2020 at 9:13 am

      Typically alternative flours are not able to be substituted 1/1, but you can start that way, then experiment. I also have this almond four recipe you can try.

      Reply
  4. Jane

    September 20, 2020 at 7:36 pm

    2 stars
    I was looking for a recipe to use for coconut flour and tapioca flour. We have pizza every Sunday night homemade from scratch using all kinds of dough recipes. I followed this one exactly and found it way to greasy except for the outer crust. It was more like a cake dough to try to knead. Used a lot of all purpose flour to knead. I prevailed for 8 min. Thinking you could use a lot less olive oil? Taste was ok but very doughy – would not recommend without changing oil content or something. Sorry but just being honest.

    Reply
    • Laurel Saoirse

      August 12, 2021 at 3:35 pm

      my ‘dough’ is actually liquid, the wet ingredients seemed a bit generous, are those the right measurements?

      Reply

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Hi! My name is Rick and foodfornet.com is just a website about food and drink that I like. That includes sous vide, slow cooking, grilling, smoking, and homemade pizzas.

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