Some weeks we declare Friday nights “pizza night”, and until recently that used to make both of my older kids extremely happy. But around a month ago we started noticing my oldest not feeling well and getting sick after eating sometimes. We really had no idea what was going on, until I started noticing it usually only happened after he ate something that contained dairy. We told him no more eating dairy, and boom, problem went away. He has been great about asking if things contain dairy before he eats them, and he is doing great with dairy free substitutions like almond milk and ice cream. When Friday came around this past week and we said we could get pizza, the first thing he said was, “not me, cause I can’t have cheese.” You can insert your own sad face there. I promised him it would be okay because I would make him his own pizza without cheese, and he could pick whatever toppings he wanted to go on it.
While I was completely on board for making him his own cheese free pizza, it also meant I had to experiment in the kitchen that night to make him a pizza crust. We don’t keep regular flours at home, and we have tried grain free pizza crusts made with almond flour and coconut flour, and neither of my older kids nor my husband will eat them. I still had some cassava flour left so I decided it couldn’t hurt to use it as a wheat flour substitute and make a quick grain free pizza crust with it. One of the things I have had a hard time with when doing any paleo baking is all of the many ingredients the recipes usually call for, or the many steps that they can take. This pizza crust is not like that. At all. It’s super simple, and doesn’t have a lot of ingredients or steps. And it tastes like the closest thing to a white flour pizza crust I’ve had using grain free ingredients. My son declared it delicious, and ate four slices. I’d say that’s a good endorsement.
I remade an additional pizza the next day so I could take some photos for you guys, and post the recipe below.
(Recipe below contains an affiliate link, you can read more about my use of affiliate links here if you are interested.)
CASSAVA FLOUR PIZZA CRUST
2 1/4 cups cassava flour (I used Otto’s Naturals Cassava Flour)
1/4 cup tapioca flour
3 teaspoons baking powder
1 teaspoon sea salt
1/4 teaspoon garlic powder
3 tablespoons avocado oil
1 cup lukewarm water + additional 1/4 cup in case needed
Whisk your flours, baking powder, salt, and garlic together.
Add your oil and water to your dry ingredients and begin to mix together with a large spoon. It will start to form a dough like appearance, and this is where you can use your hands to begin kneading it and forming it into a ball of dough.
Once it's formed into a ball you can separate it into 3 even size balls of dough. Each one will make a pizza crust.
Using parchment paper and a rolling pin, roll out your crust to a thin layer. Think thin crust pizza, not paper thin like tortillas.
Bake at 400 degrees Fahrenheit for about 12-15 minutes on a baking sheet lined with parchment paper.
After 12-15 minutes pull your baking pan out of the oven, flip your crust over and cover your pizza crust with your sauce and toppings.
Put your pizza back in the oven and bake for 5-7 minutes more, until cheese is melted or the toppings have been heated through completely. Serve hot/warm fresh from the oven.