Craving an easy 30-minute gluten-free pizza that doesn't fall apart? Here you will find my simplest cassava flour pizza crust recipe - quick to make, no rising needed, xanthan gum-free, and absolutely delicious! This recipe is one of my best soy, dairy, and gluten-free recipes. Scroll down for more details!
This is one of those super-easy gluten-free recipes you can make in a pinch, just like my buckwheat flatbreads (which also make a great pizza base). Yeast, gums, and psyllium free, this cassava flour pizza crust is as easy to make as these coconut Raffaello balls!
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Why you will love this recipe
- Texture. This cassava flour pizza crust is tender and sturdy, with none of the dryness or crumbling often found in gum-free crusts. For a deeper flavor, see my gluten-free sourdough pizza dough recipe.
- Quick. This yeast-free dough is fast to make - just mix, let it rest for 5 minutes, and roll out! For a yeasted pizza, see my buckwheat pizza crust recipe.
- Easy shaping. Press the dough between parchment sheets and adjust it into a circle. It's even simpler than shaping wheat dough!
Ingredients for Cassava Pizza Base
- Tapioca starch - you can use arrowroot starch instead. Potato or cornstarch will make the dough drier and less chewy.
- Egg - acts as a binder and provides extra moisture to the pizza base! I don't recommend substituting it. You can try a chia/flaxseed egg if necessary.
- Oil - use extra virgin olive oil for the best flavor.
How to Make Cassava Pizza Base
- Step 1: Preheat your oven to 400°F/200°C. For the best results, let it fully heat for at least 30 minutes. If you're using a pizza stone or cast iron skillet, place it in the oven for preheating.
- Step 2: In a large mixing bowl, whisk together the dry ingredients. In a separate mixing bowl, whisk the wet ingredients until well combined. Pour the wet ingredients into the dry and mix by hand until all the flour is fully incorporated. Cover the dough and let it sit for 5-10 minutes to firm up.
- Step 3: Press the dough with a rolling pin between two pieces of parchment paper to shape the crust. Don’t skip this step, as the dough is delicate and hard to roll out otherwise. If you don’t have parchment, shape the dough by hand directly on your pizza stone, cast iron pan, or baking sheet.
Once rolled out, shape the edges to form a neat round crust.
- Step 4: Transfer the cassava crust (with the bottom parchment, if using) onto your baking surface and bake for 20-25 minutes.
- Step 5: Take the partially baked crust out of the oven and add your favorite toppings. Broil the pizza for about 5 minutes, or until the cheese is melted and bubbly. Let the cassava pizza cool for 5-10 minutes before slicing and serving. Want to make two pizzas? Just double the recipe and divide the dough into two parts when shaping. Enjoy!
Expert Tips
- Cassava flour can vary by source - some are more finely ground than others. If yours isn’t very fine, you may need less water than what's indicated in the recipe. To be on the safe side, add the water ¼ cup at a time, and remember the dough will firm up after resting.
- Use a pizza stone to get crispier edges.
- To make a richer crust, use healing chicken bone broth in place of water!
- For a delicious tomato pizza sauce idea, check out the sauce in this mini eggplant pizza recipe!
Common Questions
Yes, cassava flour is great for pizza as long as you add some tapioca or arrowroot starch to it to make it softer and chewier!
Since cassava flour doesn’t have gluten, it won’t be the same as regular wheat flour. But with the right recipes, you can still make great cakes, muffins, bread, and even pizza!
It is best to follow recipes as written. If the recipe says you can use cassava flour instead, go for it! Otherwise, stick to the instructions to ensure the best results.
Yes! Partially bake the crust, add the toppings, and freeze the pizza for up to 3 months. First, freeze it uncovered for about 30 minutes, then wrap it tightly in plastic wrap and return to the freezer. Bake straight from frozen until the cheese is melted and bubbly!
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Cassava Flour 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
Dry Ingredients
- 126 grams cassava flour very finely ground
- 58 grams tapioca starch or arrowroot starch
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
Wet Ingredients
- 1 egg
- 54 grams olive oil or any other neutral oil
- 120 grams water add water ¼ cup at a time
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Instructions
- Preheat your oven to 400°F/200°C. For the best results, let it fully heat for at least 30 minutes. If you're using a pizza stone or cast iron skillet, place it in the oven for preheating.
- In a large mixing bowl, whisk together the dry ingredients.126 grams cassava flour, 58 grams tapioca starch, 1 teaspoon sea salt, 1 teaspoon garlic powder
- In a separate mixing bowl, whisk the wet ingredients until well combined.1 egg, 54 grams olive oil, 120 grams water
- Pour the wet ingredients into the dry and mix by hand until all the flour is fully incorporated. Cover the dough and let it sit for 5-10 minutes to firm up.
- Press the dough with a rolling pin between two pieces of parchment paper to shape the crust. Don’t skip this step, as the dough is delicate and hard to roll out otherwise. If you don’t have parchment, shape the dough by hand directly on your pizza stone, cast iron pan, or baking sheet.
- Once rolled out, shape the edges to form a neat round crust.
- Transfer the cassava crust (with the bottom parchment, if using) onto your baking surface and bake for 20-25 minutes.
- Take the partially baked crust out of the oven and add your favorite toppings. Broil the pizza for about 5 minutes, or until the cheese is melted and bubbly. Let the cassava pizza cool for 5-10 minutes before slicing and serving. Want to make two pizzas? Just double the recipe and divide the dough into two parts when shaping. Enjoy!
Notes
- Cassava flour can vary by source - some are more finely ground than others. If yours isn’t very fine, you may need less water than what's indicated in the recipe. To be on the safe side, add the water ¼ cup at a time, and remember the dough will firm up after resting.
- Use a pizza stone to get crispier edges.
- To make a richer crust, use healing chicken bone broth in place of water!
- For a delicious tomato pizza sauce idea, check out the sauce in this mini eggplant pizza recipe!
Masha says
I am learning gluten free now, haven't tried cassava flour as much yet! Looking forward to trying this recipe!
Debra says
I love cassava flour. It’s the only one I’ve used in my gluten free journey.
Amy says
can I use potato starch instead of the tapioca?
Thanks!!
Natasha Levai says
Hi Amy! Yes, you can use potato starch!