Otto's NY Style Pizza

Tuesday, November 24, 2015 Alanna Figueira 17 Comments


Short and sweet post today before I head out of town for he holiday.  I joined forces with Otto's Cassava Flour and with a little tweaking of this recipe, we have together developed this amazing NY Style pizza crust.  THANK YOU Otto's for these amazing tweaks, you rock!  And yes, we are both from NY so we know!  This crust is yeasty, chewy, and delicious.  It also happens to be nutfree.  Use this crust for traditional grain free, gluten free cheese pizza or flatbread.  It will hold all the toppings and is excellent with or without cheese.  


Otto's Cassava NY Style Pizza

Serves: 4 (or 2 big eaters)

Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins (11 is perfect)

Ingredients:

Dry:

1 tbsp coconut flour
5 tbsp arrowroot flour
1 tsp salt
1 tsp garlic (optional) 

Wet:

1 egg
1/4 cup light olive oil

Yeast mix:

1/2 cup warm water (approx 105-110F)
1 packet active dry yeast, OR 2 1/4 tsp active dry yeast
1 tbsp honey

Directions: 


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.  Preheat pizza stone, baking sheet or metal pan to bake pizza on. *also bakes in a Hamikton Beech pizza oven for 15 mins

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. Use extra cassava flour if dough is sticking.  

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 (11 is best in our opinion) until dough is firm and slightly golden, pulling out halfway and removing parchment paper.  For a crispier golden crust, allow a few more minutes.  Allow more time if cooking at lower temperature.  




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17 comments :

  1. This looks amazing! I'd love to print the recipe without all the graphics. Is that possible?

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  2. This is seriously the best gluten free grain free pizza ever. I would be totally and completely happy if I went out for pizza and got this! So, so good.

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  3. Can i just use more EVOO or is the egg necessary?? Is there a better substitution for it? I would love for my egg-allergic kiddos to enjoy this with me? Thanks!!

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    1. The Vegan Egg works perfectly! 2 tablespoons in 1/2 cup of water

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  4. Could you put the recipe of the tomato sauce? and what kind of cheese you used?

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  5. Do you think the pizza crust can be premade and then topped later to warm? I'd like to do a "pizza bar" for the kids.

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  6. Cassava flour---- So Im no Paleo even though I am VERY intrigued at all the you make and I want to change over but Im sure Ill be VERY slow at it. Why use the brand you have and can I use another version of the flour ?

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    Replies
    1. Hi! Check out this blog post, it's the original recipe (this one is way better) and I write about the flour and the only brand I use - Otto's Cassava flour. http://www.planksloveandguacamole.com/2015/09/paleo-paleo-pizza-crust.html?m=1

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  7. Easily, by far, THE BEST grain free pizza I have ever eaten. I love not having to pre bake the crust before adding the toppings. Seriously, try it! You won't be disappointed!

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  8. Is there a way to eliminate the coconut flour? My son is allergic to coconut - of all things. THanks!

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  9. Do you have a recipe for the sauce? And what kind of cheese do you used? Thanks!

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  10. Is there anyway to make this ahead of time and freeze it?

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  11. We make this frequently, and LOVE it! It is hands down the best grain free pizza crust we have made or tried for that matter. I was curious to know if you have frozen any of the dough and if so how did it turn out? I was thinking of making some extra up next time and freezing it before I let it rise, and then pulling it out of the freezer the night before and letting it defrost in the fridge over night, and then letting it rise on the counter before cooking that evening. Any thoughts? Your input would be greatly appreciated!

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  12. Hi! I have frozen it and it works but the rise is not as great, but I still do it all the time!

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  13. Do u think I could use this dough for other uses like roll, garlic knots, calzones, etc?

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  14. Do u think I could use this dough for other uses like roll, garlic knots, calzones, etc?

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