Cassava Flour Pizza Dough

Cassava pizza with a slice cut out and held by a metal spatula on a piece of white parchment paper.

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4.34 from 6 votes

This delicious gum-free cassava flour pizza crust is ready within 1 hour and tastes absolutely delicious!

Prep Time20

Cook Time30

Total Time50

Course: dinner, lunch, Main Course, pizza

Cuisine: American, Italian

Keyword: Cassava Pizza, Gluten Free pizza

Servings: pizza

Calories: 1184kcal

Author: Natasha Levai

Cost: 4

Equipment

1 cast iron pan or use pizza stone/sheet pan
1 Rolling Pin or you can also use your hands to shaping
parchment paper

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

Metric - US Customary

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!

Storage:

You can freeze partially baked pizza crust with toppings right before the final bake. To do that, simply place it in the freezer uncovered for 30 minutes, then wrap it tightly with a plastic wrap and return it to the freezer. Keep for up to 3 months and bake from frozen until the cheese is melted and bubbly!

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