Cassava Flour Pizza Crust

This. 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.

cassava pizza crust

cassava pizza crust

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.

cassava pizza crust

cassava pizza crust

I REALLY want to make this crust with a gelatin egg the next time we have pizza so I can add an AIP variation. If you beat me to it and it works out, 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!cassava pizza crust

Cassava Flour Pizza Crust
Nut free & coconut free Paleo pizza crust with crisped edges AND foldabiity. Re-heats like a gem, easily doubled & freezable as well!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3/4 cup cassava flour
  2. 1/2 cup tapioca starch
  3. 1/4 tsp Himalayan salt
  4. 1/2 tsp baking soda
  5. 1/2 tsp cream of tartar
  6. 1 egg
  7. 1/4 cup olive oil, plus more for greasing
  8. 1/2 cup water
  9. 1 tsp apple cider vinegar
Instructions
  1. Heat oven to 425 F (pre-heat a pizza stone now if you want to use it instead of a baking sheet)
  2. Place dry ingredients in a large mixing bowl and mix well.
  3. 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.
  4. 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.
  5. Wet hands with a little bit of water and form dough into a ball.
  6. Drizzle a little olive oil onto baking sheet (or carefully onto your pre-heated stone).
  7. 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.
  8. Use a fork to gently prick a few holes in it to help air escape during baking.
  9. Bake for 10 minutes to par-cook.
  10. Add desired toppings, then bake again for another 10 minutes, or until the cheese is melted and/or gently browned.
Notes
  1. Easily doubles...and totally freezable and reheat-able!
The Unskilled Cavewoman http://www.theunskilledcavewoman.com/

4 Comments Add yours

  1. theresa says:

    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

    1. 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!

  2. 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!

    1. 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.

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