Thick Crust Cassava Flour Pizza Crust
I prefer a thick pizza crust, and after making a few adjustments and additions to ingredients, I have it just where I like it.
Top this with whatever you desire and enjoy. I have used this to make my own homemade grain-free, dairy-free, egg-free mac-n-cheese pizza which was divine!
This makes enough for one 16-inch thick crust pizza. If you don’t want a thick crust, make the extra into breadsticks or divide into two smaller pizzas.
Ingredients
1.5 cups cassava flour (I use Otto’s)
1.25 cups tapioca flour
1/2 cup buckwheat flour
1/2 cup tigernut flour
3 teaspoons sea salt
1.5-2 tsp onion powder
1.5-2 tsp garlic powder
3 eggs or egg replacer (I use Bob’s Red Mill egg replacer but gelatin eggs or aquafaba also works) (flax eggs would probably work, too)
3/4 cup avocado oil (plus a little extra for oiling hands if needed)
1 cup water (plus 6 Tbsp more if using Bob’s Red Mill egg replacer)
3 tsp xanthan gum (may omit)
1-2 tsp sunflower lecithin (may omit)
Italian seasoning - optional
Directions
Preheat oven to 425F.
Combine dry ingredients in a medium mixing bowl (I use my KitchenAid mixer)
Add wet ingredients and mix well.
Let dough sit a minimum of 5-10 minutes to let it firm up a little and for the flours to swell. (I have learned that gluten-free baking turns out best if the dough is left to sit 30-60 minutes before using it).
Divide dough in half if making 2 pizzas. You may wish to oil your hands a bit if you find it sticking to you. If the dough is too dry, add a little more water. Place the dough on parchment paper or onto greased pizza pan. Press the crust out to desired thickness and size with your hands. (I use it all and press it onto an oiled 16-inch stainless steel pizza pan.)
Place crust and parchment paper onto baking sheet or pizza stone and bake for 12-15 minutes.*
Remove from oven and add toppings. Return to the oven and bake until the cheese is melted. You can broil it for a few minutes to help brown the cheese.
Notes:
I do not preheat my pan and pat the crust out directly onto the oiled pizza pan. I like to bake this on the grill and when the pizza is done, slide it off the pan and grill for a couple minutes. This really gives the crust a great crispy, fire-grilled taste!!
I have baked the crust before adding toppings, and I have just added the toppings to the uncooked dough. My pizza has turned out good both ways. The crust does get a little crispier if baked first, though.
