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.
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.
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.
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.
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.
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.
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!. 🙂
I have an almond flour pizza dough recipe here!.
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.
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
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.
Do you think it would work to use almond flour instead of coconut flour?
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.
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.
my ‘dough’ is actually liquid, the wet ingredients seemed a bit generous, are those the right measurements?