Paleo Pizza Crust
So once again, I've been teasing with pizza photos on Instagram for over a month with no recipe. So today I finally share the perfected recipe that my family has enjoyed over and over again. But first, let's talk about cassava flour! I finally got the chance to play around with it over the past few weeks, and I love it! It is unlike any other grain free flour in that the taste is so subtle and pure. It's super fine and has a light taste, similar to refined wheat. And it's beautiful! Pure white! It also lends a great chewy texture and when high heat is used, a crispy crust can also be achieved. The dough is super easy to handle, not sticky and you can even roll it out without parchment paper on top. I must mention that I played around with this dough probably 5-6 times before finalizing, and each time was edible! It was like I couldn't completely ruin it, it always tasted ok even if the texture was off. I began with just flour, water and oil just to get a feel for it and out came a delicious chewy flatbread. No leavening agent at all and we devoured them! This flour can definitely be used without egg, I made my kids a pizza without egg or yeast (I subbed 2 tbsp baking powder and used less cassava) and while it resulted in a slightly more crack-y and less firm dough, it was still good! Don't confuse cassava with tapioca; cassava is a whole food flour while tapioca is a processed product of the whole food. I use tapioca a lot and I will note that cassava is a lot more absorbant than tapioca and it is definitely not substitutability 1:1. I will definitely keep this flour in my pantry and recommend it as a great grainfree option. Check out the Pinterest board for tons of recipes, I hear they have a killer French bread recipe.
Here is some more info on cassava, straight from their website. "Otto's Cassava Flour is unlike anything your kitchen has ever experienced. It is an all-natural, amazing, grain-free replacement for wheat flour and can be used as a 1:1 substitute in countless recipes. There are no fillers. Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder.
Foods made with Otto's Cassava Flour do not have that familiar dry or "alternative flour" taste or texture that often comes with gluten-free flours. In fact, many users comment that baked goods made with Otto's are indistinguishable from their wheat based counterparts in taste and texture.
Imagine cakes, cookies, brownies, pancakes, and crepes all turn out just as you remember them! Happily, Otto’s Cassava Flour also shines in savory applications like tempura, sauces, gravy, and searing flour. We invite you to check out our recipes section and see for yourself. What can you create in your own kitchen?
Otto's Cassava Flour is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but it can produce undesireable results. As the cassava dries in the sun it ferments and takes on a sour, musty smell and taste. If it happens to rain, it must sit longer, allowing opportunity for mold to grow.
Otto's Cassava Flour, on the other hand, is thoroughly peeled and baked into a beautifully clean smelling and tasting flour you can count on again and again. This proprietary method leaves no chance for mold or fermentation to develop. "
Here's a couple pizza notes. I haven't tried this on a pizza stone as I don't own one. I use a baking sheet. If you prefer a softer, not crispy crust use 425F and adjust baking time. For a crispy crust, use 550F. It will still be chewy, just also crispy on the crust. Keep an eye on your pizza! Oven temps can vary quiet a bit and it can easily become over cooked. I mentioned above that the dough is very easy to work with and it is! My 4 year old rolled and shaped his own pizza. You can skip the crust if you don't really like a crust, or use your fingers to roll the edge over to form a crust. The dough is forgiving, so smooth out any cracks as they happen. If the dough is sticking to your rolling pin (which it doesn't for me) put a piece of parchment paper on top to roll. The 2 tbsp coconut flour and 2 tbsp arrowroot can be substituted by 1/4 cup cassava flour. This changes the texture a little bit, but it's still delicious.
Be creative with the dough and add spices and herbs. I like to add 1 tbsp frontier pizza seasoning or 2 tbsp fresh rosemary to the dough. Dried herbs are also a great addition. This pizza has grated goat cheese and sheep's milk cheese on it because while we can't eat dairy, my family all tolerates sheeps milk and goats milk cheeses. However, the cheese is totally unnecessary! I love loading my pizza up with all paleo toppings like pesto, nut cheese, and all the veggies.
Paleo Pizza Crust
Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins
1 cup cassava flour
2 tbsp coconut flour
2 tbsp arrowroot flour
1 tsp salt
1 tsp garlic
1/4 cup light olive oil
1/2 cup warm water (approx 105-110F)
1 packet active dry yeast, OR 2 1/4 tsp active dry yeast
2 tbsp honey
Prepare yeast mix. In a small bowl, add
warm water and honey. Mix to dissolve. Sprinkle yeast in. Mix to dissolve. Set aside for 5-10 minutes to activate. It will get foamy on top, if it doesn't yeast may be bad.
Mix dry ingredients in large mixing bowl to combine.
Lightly whisk eggs and olive oil together in a small bowl.
Add egg mixture and activated yeast to the dry ingredients.
Mix to form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.
Once dough has risen, preheat oven to 550F for crispy crust or 425F for soft crust. Preheat pizza stone, baking sheet or metal pan to bake pizza on.
Place the dough on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with 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.
Place your toppings on the dough. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.
Bake in the oven for 8-12 minutes, until dough is firm and slightly golden. For a crispier golden crust, allow a few more minutes. Allow more time if cooking at lower temperature.