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.
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. "