Pizza is one of those things that I’m always going to have a soft spot for. I remember when I was first experimenting with gluten-free flours to replace in my homemade pizza crust recipe over a decade ago and they were downright disgusting. Note to self: never experiment with bean flour again! I wasn’t aware of the ever-s0-lovely cassava flour back then. Man that would have saved me many tears over failed crusts!
Otto’s Cassava flour has become one of my favorites because:
- It is an all-natural, amazing, grain-free replacement for wheat flour and can often be used as a 1:1 substitute in countless recipes
- No fillers. Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder.
- Does not have that familiar dry or “alternative flour” taste or texture that often comes with gluten-free flours.
- Baked goods made with Otto’s are often indistinguishable from their wheat based counterparts in taste and texture.
- Use it in sweet recipes like cakes, cookies, brownies, pancakes, and crepes.
- Use it in savory recipes like tempura, sauces, gravy, and searing flour.
- Very highest quality cassava flour available, made using a proprietary method that leaves no chance for mold, fermentation, or cyanide.
Over the last year, I’ve been learning a ton of new (and sort of heartbreaking) things about our olive oil supply. Without going into the gory details, we’ve been duped when it comes to the health benefits and quality of many olive oils on the supermarket shelves. There are a couple great companies out there, and my favorite by far is Kasandrinos Extra Virgin Olive Oil because it:
- 100% pure organic extra virgin olive oil
- Current year harvest (the longer oil sits, the less nutritious it becomes)
- Single source olive oil from Laconia Greece
- Direct to consumer (not sitting under harsh lights in the supermarket for months and years essentially going rancid)
- Lowest possible acidity level, much lower than most extra virgin oil
Video: Best-Ever Gluten & Grain-free Pizza Crust Recipe
- 1 cup Otto's Cassava Flour
- 1 tbsp coconut flour
- 5 tbsp arrowroot flour
- 1 tsp salt
- 1 tsp garlic (optional)
- 1 egg
- 1/4 cup Kasandrinos olive oil
- Yeast mix:
- 1/2 cup warm water (approx 105-110F)
- 1 packet active dry yeast, OR 2 1/4 tsp active dry yeast
- 1 tbsp honey
- Prepare yeast mix. In a small bowl, add warm water and honey. Mix to dissolve. Sprinkle yeast in. Mix to dissolve. Set aside for 5-10 minutes to activate. It will get foamy on top, if it doesn't yeast may be bad.
- Mix dry ingredients in large mixing bowl to combine.
- Lightly whisk eggs and olive oil together in a small bowl.
- Add egg mixture and activated yeast to the dry ingredients.
- Mix to form a dough ball. 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 not double in size, but it will rise a little.
- Once dough has risen, preheat oven to 550F (mine only goes to 500 so I cooked a bit longer). Preheat pizza stone, baking sheet or metal pan to bake pizza on.
- Place the dough 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 about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.
- Place your toppings on the dough. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.
- Bake in the oven for 8-12 minutes at 550 (or up to 16 minutes if your temperature is lower) until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes.
2016 Camille's Paleo Kitchen
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.