Cassava Flour Pizza Crust (Gluten Free!)

If you are eating gluten free then you know the struggle of trying to shape a gluten free pizza dough! This recipe doesn’t require much handling of the dough which allows for a perfect round pizza. Yet, it will not fall apart after baking!

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Why You Will Love this Recipe

– Texture. Most gluten free pizzas I tried tasted dry compared to regular ones. However, I was sincerely surprised by how good this pizza turned out! It is not dry and does not fall apart after baking even though the raw dough is very fragile.

– Quickly ready. This dough does not require yeast which means you don’t need to wait for it to rise! Mix the ingredients, let the dough sit for 5 minutes and you are ready to roll!

– Easy to shape. No need to deal with falling apart pizza! All you need to do is press the dough in between two pieces of parchment paper and then do the final adjustments to make a perfect circle. It is even easier than wheat pizza shaping!

Tools You Might Need

– A cast iron pizza stone OR

– A cast iron pan;

– Parchment paper.

Ingredients

FAQ

Should I Add Xanthan Gum to the Dough?

No, for this recipe you don’t need any gums. Even though the raw dough will be very fragile, once you bake it, it is going to hold in one piece just like any other pizza! However, if you do add xanthan gum it will still turn out well.

Egg Replacement

To make vegan cassava pizza dough you will need to replace the egg. To do that, add 1 tsp baking soda to the dry ingredients and 3 tbsp of apple cider vinegar to the wet ingredients. Another option is to replace the egg with ¼ cup of applesauce. You can as well try a chia egg (1 tbsp of chia seeds with 1 tbsp of warm water, let it sit for 10 minutes) or a flax egg.

Flour Substitutes

Some people had asked whether they can use tiger nut flour in place of cassava and, honestly, I don’t know if this recipe is going to work with tiger nut. Sometimes the two are interchangeable but I have not made this pizza with tiger nut flour.

If you don’t have tapioca starch on hand you can use arrowroot powder if you prefer! If you don’t have either one it should be possible to make the pizza with cassava flour only but I haven’t tried that option.

However, some people did make this recipe with all tapioca starch and reported good results. Cassava and tapioca flours are derived from the same plant so it is possible that the two can substitute for each other but again, I have not made this recipe using tapioca only.

Can I Use Yeast with Cassava Flour?

Yes, you can. This recipe simply doesn’t call for it but if you would like leavening you can go ahead and add yeast together with the rising time!

Do You Need to Poke Holes in the Dough Before Baking?

I don’t poke holes and the crust does form some bubbles but they don’t create any trouble. You may poke little holes in the dough before baking if you want to have a perfectly flat crust!

How Long Can This Dough Be Refrigerated?

You can make the dough ahead of time, keep it in the fridge, and use it within 3 days!

Can I Freeze the Dough?

Yes. Use within 3 months!

How to Make Cassava Pizza Dough

Step 1

Preheat the oven to 400F/200C. It is best to let the oven heat for 30-40 minutes at least! If you are using a pizza stone or cast iron pan to bake the pizza then place it into the preheating oven from the beginning.

Step 2

Mix all the dry ingredients, then do the same with the wet ingredients in a separate bowl. If you are using an egg substitute, now is the time to add the baking soda and apple cider vinegar! Bring all the ingredients together and mix them with your hand. Cover the bowl and let the dough rest for at least 5 minutes. Once the dough rests, it will become firmer.

Step 3

Press the dough in between two pieces of parchment paper. Don’t try to roll this dough out without paper! You will not be able to transfer it as it will be very fragile. If you don’t have parchment paper just shape the dough straight on the pizza stone or the cast iron pan (or a sheet pan if that is what you are using). Transfer the bottom parchment paper and the pizza crust onto the cast iron pan/pizza stone/sheet pan and pop it into the oven for 20-25 minutes.

Step 4

Remove the pizza crust from the oven and add your toppings then return to the oven and set to broil until the cheese is melted! This step should take about 5 minutes. Let the pizza cool for 5-10 minutes and enjoy! If you want to make 2 pizzas, double the recipe and separate the dough into 2 balls at the shaping stage.

Tips for Success

– There are different types of cassava flours. If yours is not super finely ground you will need way less water than is indicated in the recipe. To be on the safe side, add the water ¼ cup at a time, and keep in mind that the flour will tighten up a bit after 5-10 minutes!

– Warm up the oven for at least 30 minutes before baking for best results!

– To create a perfectly round pizza crust use a knife to cut out the circle in the dough after squeezing it in between paper and use the leftover dough for the frame of the crust.

– To make a richer crust use broth in place of water!

– For a delicious tomato pizza sauce idea check out the sauce in this eggplant pizza recipe!

What’s Next?

Have you made this recipe? Share your experiences and questions in the comment section below! If you would like to stay on top of the new recipes, subscribe to the blog and I will send you the new recipes as they come out.