My two youngest children have never had pizza shop pizza. Yes, never. Not because I don’t allow it, but with dairy allergies they’ve never had the chance. Flash forward and now we avoid wheat like the plague, and well, there’s no hope!
We do have a local pizza shop that will make a gluten free crust (the hubs likes it), but it’s not dairy free. He did offer to make a regular crust for us, since it’s dairy free, but alas, there’s no way I’m putting wheat into mine or my children’s bodies.
So I’ve been tasked with bringing pizza back so my children actually know what it is. I’ve spent the time since I discovered cassava flour perfecting a yummy pizza crust. The hubs even loves this, and he’s still not a fan of Paleo bread (the garlic butter takes it to a new level)!
I started with a pretty generic recipe and then after making that crust several times started to tweak the flour amounts to get the texture just right, not to dense or thin.
I so badly missed garlic butter dipping sauce that I had to whip some of that up too, but as my wheels were turning I questioned whether or not the sauce might add just the right amount of “greasy” and “garlic-y” to the crust. I was right!
Paleo Cassava Pizza Crust
Ingredients for Crust
- 1 egg
- 1/4 cup extra virgin olive oil
- 1/2 cup warm water
- 1 packet of fast rise yeast
- 1 tbs maple syrup
- 1 cups Otto’s Naturals Cassava Flour
- 2 tbs coconut flour
- 2 tbs arrowroot flour
- 1 tsp salt
- 1 tsp garlic powder
Ingredients for the Garlic Butter Dipping Sauce
- 1/4 cup ghee
- 1 tsp garlic powder
- pinch of salt
Toppings of your choice
- 1 cup of cheese or dairy free cheese alternative
- Paleo friendly sauce of your choice
- Meat and/or veggies of your choice
- Preheat oven to 500 degrees and preheat large cookie sheet in the oven.
- Mix maple syrup and yeast packet into warm water. Leave to foam for 10-15 minutes.
- Whisk egg into olive oil.
- In a separate bowl, mix all dry ingredients for the crust.
- After yeast has started to foam up, combine with egg and olive oil, and mix into dry ingredients.
- Let the ball of dough rise covered in a warm location for 30-40 minutes (when using fast rise yeast)
- Roll out by hand into a large pizza crust on a sheet of foil.
- Melt ghee and mix well with garlic powder and salt.
- Use half of the garlic butter to brush onto your uncooked crust. The rest of the garlic butter is for pizza dipping!
- Place crust on foil onto your preheated sheet and bake for 5 minutes.
- Remove from oven and top your crust with sauce, dairy free cheese, and toppings of choice!
- Bake for another 7-10 minutes, watching so that the edges of the pizza don’t burn.