Cassava Flour Pizza Base

Cassava Flour Pizza Crust

I think it's safe to say many of us have a weakness for a good pizza, sadly though pizza is quite high up there on the unhealthy food list. Usually because of the processed and refined topping or ingredients used, as well as the base which is usually made with a wheat/gluten refined flour. This cassava flour pizza crust is offers a much healthier alternative.

It is still not an all the time food, but will certainly keep the kids happy on pizza night. Try to get grass-fed cheese if you can, New Zealand is usually a good bet (they have lots of grass). Or alternatively you could use, goats feta, which also works well with the pizza.

I am a fan of keeping it simple, but feel free to make it your own! I love the addition of mixed herbed, garlic mushrooms with the goats feta I mentioned. I also love to serve it with a simple rocket salad, with a beautiful organic olive oil that I get from my local farmers market.

I hope you enjoy the recipe. Make sure you let us know in the comments what you think!

 

Cassava Flour Pizza Base

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Cassava Flour Pizza Base

Cassava Flour Pizza Crust

  • Prep Time: 15 minutes + 1 hour (dough rising)
  • Cook Time: 15 minutes
  • Total Time: 1 + 1/2 Hours
  • Yield: 1 large pizza base 1x
  • Category: Main
  • Cuisine: Pizza

Description

Delicious homemade gluten and grain free pizza base!


Scale

Ingredients

Dry:
1 cup cassava flour
1 tbsp coconut flour
5 tbsp arrowroot flour
1 tsp salt
Wet:
1 egg
1/4 cup olive oil
Yeast mix:
1/2 cup warm water (approx 105-110F)
2 1/4 tsp active dry yeast
1 tbsp honey


Instructions

  1. Start by preparing the yeast mixture.  In a small bowl, add warm water, yeast and honey.  Mix to dissolve. Set aside for 10 minutes or until it gets foamy ontop.
  2. Mix dry ingredients in large mixing bowl to combine.
  3. Lightly whisk eggs and olive oil together in a separate bowl.
  4. Add egg mixture and activated yeast to the dry ingredients.
  5. Mix well until a dough ball forms.  Transfer ball to an oiled bowl, cover with paper towel and set aside in a warm place to rise for 1 hour. It will not double in size like a typical gluten pizza, but it will rise a little.
  6. Once dough has risen, preheat oven to 200C/400F. Place the dough onto a baking sheet or pizza stone  and shape dough with your hands by pushing down from the center towards the outer edge (you could alternatively try to use a rolling pin). Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava or coconut flour if dough is sticking.  
  7. Place your toppings on the dough, we used a homemade napolitana sauce, mozzarella, a drizzle of olive oil and fresh basil. Bake in the oven for 12-15  minutes (depending on your oven) until dough is slightly golden and crisp.
  8. Slice your pizza and enjoy!

Cassava Flour Pizza Base

Cassava Flour Pizza Base

Cassava Flour Pizza Base


Notes

The dough will make one large base or two smaller bases.

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