Cassava pizza crust doesn’t need xanthan gum! It turns out just right because of the egg and tapioca starch that help hold the pizza together. This recipe doesn’t use any yeast which makes it super easy to make!
This post contains affiliate links, which means that if you purchase the products recommended in this post, I make a small commission at no cost to you. You will not be charged extra for purchasing through the links. To read my full disclosure click here.
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;
Ingredients
Substitutes
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.
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.
Expert Tips
– 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!
FAQ
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.
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!
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!
You can make the dough ahead of time, keep it in the fridge, and use it within 3 days!
Yes. Use within 3 months!
Cassava Pizza Dough
Equipment
- 1 cast iron pan or use pizza stone/sheet pan
- 1 Rolling Pin or you can also use your hands to shaping
Ingredients
- 126 grams (¾ cup) cassava flour very finely ground
- 58 grams (½ cup) tapioca starch same as tapioca flour
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 egg see post for substitute ideas
- ¼ cup olive oil or any other oil
- ½ cup water add water 1/4 cup at a time and see if the dough needs more
Instructions
- Preheat the oven to 400F/200C. It is best to let the oven heat for30-40 minutes at least!
- Mix all the dry ingredients, then do the same with the wetingredients in a separate bowl. If you are using an egg substitute,now is the time to add the baking soda and apple cider vinegar! Bringall the ingredients together and mix them with your hand. Cover thebowl and let the dough rest for at least 5 minutes. Once the doughrested, it will become firmer.
- Press the dough in between two pieces of parchment paper. Don’t tryto roll this dough out! You will not be able to transfer it as it isvery fragile. If you don’t have parchment paper just shape thedough straight on the pizza stone or the cast iron pan (or a sheetpan if that is what you are using). Transfer the bottom parchmentpaper and the pizza crust onto the cast iron pan/pizza stone/sheetpan and pop it into the oven for 20-25 minutes.
- 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! Thisstep should take about 5 minutes. Let the pizza cool for 5-10 minutesand enjoy! If you would like to make 2 pizzas just double the recipeand separate the dough into 2 balls at the shaping stage.
Notes
Nutrition
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.
I am learning gluten free now, haven’t tried cassava flour as much yet! Looking forward to trying this recipe!