I am excited that today is National Pizza Day as I love a good pizza. I have a terrific recipe to share here that is nut-free, is not my cauliflower crust and is not like anything I have shared or tried as of yet. Think of New York style crispy pizza crust, that crispy bottom that holds the pizza just right and then the topping of your choice! Ok, now I have your full attention right?! Well this is the real deal folks. I used cassava flour from this company called Otto’s Naturals. I am pretty blown away by their flour to be honest and this is not an advertisement or sales pitch. Just little me in my humble paleo and totally NO gluten kitchen having a ball with ingredients.
Last week I was trying out a new yeast free idea for a focaccia recipe, without any nut flours. In doing so I stumbled across this pizza idea, tried it and it worked beautifully. I also tried a nut-free, dairy-free pie crust using cassava flour that turned out really flaky, delicious and incredible. Stay tuned for that recipe too. Man, this stuff is fun!
For the toppings on this particular pizza I used tomato sauce, cherry tomatoes, sautéed brussels sprouts, turkey breakfast sausage, pepperoni and a little Pecorino Romano (sheep only). Use whatever you like though! Be sure to share your photos of your creations – I’d love to see what you used on your pizza!
Yeast Free Crispy Pizza Crust
Description
Think of New York style crispy pizza crust, that crispy bottom that holds the pizza just right and then the topping of your choice! Ok, now I have your full attention right?! Well this is the real deal folks. Use any topping and you will have the pizza of your dreams. I used tomato sauce, cherry tomatoes, sautéed brussels sprouts, turkey breakfast sausage, pepperoni and a little Pecorino Romano (sheep only).
Ingredients
- 1 cup water
- 2 cups Otto’s Naturals cassava flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- A little extra cassava flour for flouring your board
- OPTIONS: your sauce and toppings of choice
Instructions
- Preheat oven to 425F.
- Grease a 9×13 inch baking pan.
- Pour water into the bowl.
- Sift together flour, baking powder, and salt, and add to the water.
- Mix on medium speed with hand mixer until dough forms a ball.
- Turn dough out onto a very lightly floured surface and knead until it forms a ball.
- Place dough on a greased baking pan.
- Using oiled fingers, spread dough to ¼-1/3 -inch thickness and shape it round.
- Dough will be elastic. Make sure to raise the edges so it holds your toppings and sauces.
- Spread just a bit of oil on top to keep slightly damp.
- Bake for 15 minutes.
- Remove from oven; add your sauce and then the toppings and return to oven.
- Bake until everything looks just how you’d like it, or for about 5-7 minutes.
- You can do a last minute broil if you like a crispy top too!
- Enjoy!
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.
I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.
Hi Tina!
I’ve made this recipe several times (4 – 6?), and I absolutely love it! I do, however, have to add a good amount of olive oil INTO the dough – otherwise it’s much more dry and crumbly than elastic, and impossible to shape. I add a little oil at a time until I get a good dough consistency, but I’d estimate it ends up being around 1/3 or so cup of oil (could range anywhere between 1/4 – 1/2 cup). This works fine, but I am curious, how do you measure your cassava flour out? I don’t have a sifter, but I do “fluff” the cassava flour prior to spooning it into my measuring cup.
Thanks!
And I do use Otto’s 🙂
It could be our cassava flours. I have used different sources and gotten different results with recipes. I do sift my flour always when baking though. If you are getting a good result adding in extra oil, I see no harm in doing so. You can try a different kind of oil too. One with a higher heat tolerance.