Grain-free Cassava Flour Pizza Crust
Serves: 10-12-inch pizza crust
Adapted from this recipe
  1. Combine warm water, yeast and sugar in a small bowl and let sit until bubbly, about 5-10 minutes. Whisk in egg and olive oil.
  2. Using a stand up mixer fitted with paddle add the dry ingredients to the bowl and mix together on low, about 1 minute, until combined. Slowly add the yeast mixture and mix until combined. scraping down the bowl as needed, about 1 minute. Increase the speed to medium and mix until the dough forms a ball.
  3. Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80F is ideal) to rise for 1 hour. It will rise a little, but will not double in size, like some doughs.
  4. Once dough has risen, preheat oven to 425ºF. Preheat a pizza stone, baking sheet or metal pan to bake the pizza on.
  5. Place the dough ball on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza to about ¼ inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges.
  6. Place your desired toppings on the dough (see above). Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.
  7. Bake in the oven for 12-15 minutes, until dough is firm and slightly golden.
Recipe by Tasty Yummies at