Pizza is a well-loved favorite in our household, especially among the kids. However, we prefer to make our own homemade version rather than ordering greasy pizza from a cardboard box. In the past, I’ve experimented with making a gluten-free meatza using a meat crust, and my kids absolutely loved it. Recently, I’ve come up with a new version of this Italian favorite using cassava flour to create a delicious paleo pizza crust.
Unlike some people, I don’t completely avoid grains, but I do try to limit my consumption. Regular pizza, unfortunately, doesn’t fall into the category of health food. While it may be tasty and occasionally topped with vegetables, it often contains vegetable oils and wheat that has been exposed to glyphosate.
As a child, I have fond memories of pizza night, and I’ve continued this tradition with my own family. However, we’ve switched things up and now opt for alternatives like a pizza stir fry. Nevertheless, there are times when we really crave a traditional bread-like crust topped with gooey mozzarella cheese. That’s where this cassava flour pizza crust recipe comes in handy. It’s the perfect paleo-friendly option for those times when you simply need your favorite pizza fix. Plus, it’s free of grains, dairy, and nuts.
If you’re looking to reduce your carbohydrate intake, it’s worth noting that cassava flour is not low carb. In that case, I recommend trying my meatza recipe instead. It’s just as satisfying.
Do you often find yourself pressed for time? If so, my High-Protein (Family-Friendly) Bulk Meal Prep Guide might be a game-changer for you. Not only will it save you time, but it’ll also ensure that your family gets the protein they need. You can download it for free here:
Now, let’s talk about the pizza toppings. After all, what’s a pizza without its delicious toppings? Depending on your dietary preferences, you could even make a dairy-free pizza if that’s what you prefer. Goat cheese also makes for a tasty alternative if you can’t consume cow dairy. Of course, feel free to add your favorite toppings to this grain-free pizza. Here are a few ideas to get you started:
– Preservative-free pepperoni
– Pesto
– Italian seasoning
– Garlic powder
– Oregano
– Cheese (mozzarella, goat cheese, parmesan, etc.)
– Drizzle of extra virgin olive oil (after baking)
– Shredded basil or other fresh herbs
– Sliced fresh tomatoes
– Peppers, onions, and other veggies
– Olives
If this is your first time working with cassava flour dough, keep in mind that it tends to be stickier than regular flour. To prevent it from sticking to your hands, I recommend dusting a little arrowroot powder on them before handling the dough.
Now, let’s get into the recipe for the cassava flour paleo pizza crust. This crust is extra delicious thanks to the herbs, and you can customize it with your favorite toppings. Here’s what you’ll need:
– Tomato sauce, pesto sauce, or pizza sauce (customize to your preference)
– Provolone or mozzarella cheese
– Sliced vegetables (bell peppers, onions, mushrooms, etc.)
– Protein of choice (chicken, sausage, meat of choice, etc.)
– Fresh herbs (basil, oregano, etc.)
Here are the instructions:
1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Alternatively, you can use a pizza stone or a pizza pan.
2. In a large bowl, combine the dry ingredients (cassava flour, tapioca flour or arrowroot starch, sea salt, and garlic powder).
3. In a separate bowl, stir together the egg, olive oil, and warm water.
4. Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
5. Let the pizza dough rest for 10 minutes at room temperature.
6. Sprinkle a few tablespoons of tapioca starch or flour onto the lined pan.
7. Use flour-dusted hands to handle the dough and shape it into a ball, then flatten it until it’s about 1/2 inch thick.
8. Lightly brush olive oil over the crust and prebake it for 12-15 minutes.
9. Remove the crust from the oven and add your desired toppings and sauce.
10. Return the pizza to the oven and bake for another 10-12 minutes or until the cheese is melted and the crust is crispy.
Please note that the nutrition data provided is for the crust only.
I’d love to hear about your favorite pizza toppings in the comments below. Are you a fan of pineapple on pizza or not? Let me know!