Cassava Flour Pizza Crust Recipe (No Yeast)
Friday night pizza night just got a bit healthier! This cassava pizza crust can be loaded up with all of your favorite toppings to make the perfect paleo pizza.
Equipment
- Large mixing bowl (or food processor)
- Measuring cups and spoons
- Wooden spoon
- Parchment paper
- 2 large baking sheets (or pizza pan / pizza stone)
- Rolling Pin
Ingredients
- 2 cups cassava flour
- 3/4 cup tapioca flour/starch
- 1 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tbsp white vinegar
- 3 eggs
- 1/2 cup olive oil
- 1 1/4 cups water
Instructions
- Preheat your oven to 400°F.
- In a large bowl, add all of your dry ingredients and mix them together thoroughly.
- Then add all of the wet ingredients and mix together using a fork or wooden spoon. You can slowly mix water in until the dough forms and you've got a good consistency. The dough will be a bit crumbly, but not so dry that it won't form a dough ball. If it is too wet and sticky to form a dough ball, add some additional cassava flour. If it is too dry, add a little bit of extra water.
- Transfer your ball of pizza dough over to a piece of parchment paper on the counter.
- Top the ball of dough with an additional piece of parchment paper and start rolling it out with your rolling pin.
- You can choose how thin or thick you want your pizza crust to be. I generally do about 1/4 – 1/2 inches thick.
- Gently peel the top piece of parchment paper off the rolled out pizza crust.
- Using a large bowl or glass container, turn it upside down and use the rim of it to cut out 1-2 round pizza crusts. Repeat this process as many times as you can before you run out of rolled out dough. I use this method to ensure I get equal portions in each crust, but you can also just divide and roll the dough out in whatever shape you like! You can even just press it out with your hands. This recipe makes roughly 3 large crusts or 6 small crusts.
- Transfer your cut out pizza crusts over to baking pans lined with parchment paper.
- Repeat the process again by rolling the remaining dough back into a ball and pressing it between 2 pieces of parchment paper. Use your rolling pin to roll it out again and cut out as many additional pizza crusts as possible. If you have any leftover dough, you can cook it as breadsticks alongside the crusts.
- Optional: brush your pizza crusts with a little olive oil.
- Bake your plain pizza crusts for roughly 10 – 13 minutes at a high temperature (400°F).
- Take your baked pizza crusts out of the oven and then top them with pizza sauce and all of your favorite pizza toppings (I've included some suggestions above in the blog post!).
- Put them back in the oven and bake for an additional 10 – 15 minutes or until your cheese is melted and the pizza is starting to brown up.
Notes
Above in the blog post I provide ingredient substitutions, recipe variations, dietary modifications, storage and reheating tips.
Nutritional information is based on 1 whole pizza crust (and making 3 total large crusts).
Nutrition
Serving: 1crustCalories: 826kcalCarbohydrates: 105gProtein: 6.5gFat: 41gSaturated Fat: 6.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gTrans Fat: 0gCholesterol: 186mgSodium: 1445mgPotassium: 75mgFiber: 6gSugar: 1.5g
Tried this recipe?Let us know how it was!