Gluten and Dairy Free – Easy One-Pan Pizza’s
Cassava flour is a recent discovery of mine and oh my and I in love. Usually you would need to blend 4 different flours to get the same GF consistency that is perfect for pizza but not in this case, it’s the closest thing to a gluten free flour you’re going to get because its stretchy and soft but also can toast up to be a crispy base if that’s your preference. As you will see from the picture, it gives a texture like a sourdough base. Cassava flour is paleo friendly because its grain and nut free and made from the casava root unlike tapioca flour which is the dehydrated starch.
Pizza Base Ingredients
- 2 cups of cassava flour
- ½ cup of arrowroot / tapioca flour
- 1 ½ cups of boiling water
- 1 teaspoon of salt
Topping suggestion (as pictured)
- Jar of Pesto (dairy free)
- 3 Tbls Capers
- Sliced chargrilled peppers
- Bunch of fresh basil
- Proscuitto
(Artichoke is also very nice, and if you don’t have to go dairy free, goats cheese goes very well)
Add dry pizza base ingredients to mixer bowl, set 1min/speed 9/MC on. As the blades are spinning slowly add the boiled water.
Tip out onto a floured bench and work into a ball. Split the ball into 4 even pieces and roll into a circular base.
NOTE: Its important to work with the mix quickly while its warm otherwise it becomes a little difficult to work with. If the mixture cools beyond pliability then just pop into the microwave and warm gently for 15 seconds.
Once rolled, add your toppings starting from the pesto base.
Preheat an overhead grill.
Heat a skillet on low and add a teaspoon of oil spreading with some papertowel (you don’t want the base to soak up oil but you also don’t want it to stick). Place the base onto the heated pan and cook for 5-7 minutes until the base becomes toasted. Transfer to an oven grill to warm the toppings.
Continue this process until all remaining 3 balls are rolled, prepared, cooked and ready to eat!
You may freeze this dough for up to 3 months in an airtight container or ziplock bag, but defrost at room temperature and heat gently in the microwave to make easier to work with.
Enjoy!
Gluten and Dairy Free – Easy One-Pan Pizza’s
Cassava flour is a recent discovery of mine and oh my and I in love. Usually you would need to blend 4 different flours to get the same GF consistency that is perfect for pizza but not in this case, it’s the closest thing to a gluten free flour you’re going to get because its stretchy and soft but also can toast up to be a crispy base if that’s your preference. As you will see from the picture, it gives a texture like a sourdough base. Cassava flour is paleo friendly because its grain and nut free and made from the casava root unlike tapioca flour which is the dehydrated starch.
Pizza Base Ingredients
- 2 cups of cassava flour
- ½ cup of arrowroot / tapioca flour
- 1 ½ cups of boiling water
- 1 teaspoon of salt
Topping suggestion (as pictured)
- Jar of Pesto (dairy free)
- 3 Tbls Capers
- Sliced chargrilled peppers
- Bunch of fresh basil
- Proscuitto
(Artichoke is also very nice, and if you don’t have to go dairy free, goats cheese goes very well)
Add dry pizza base ingredients to mixer bowl, set 1min/speed 9/MC on. As the blades are spinning slowly add the boiled water.
Tip out onto a floured bench and work into a ball. Split the ball into 4 even pieces and roll into a circular base.
NOTE: Its important to work with the mix quickly while its warm otherwise it becomes a little difficult to work with. If the mixture cools beyond pliability then just pop into the microwave and warm gently for 15 seconds.
Once rolled, add your toppings starting from the pesto base.
Preheat an overhead grill.
Heat a skillet on low and add a teaspoon of oil spreading with some papertowel (you don’t want the base to soak up oil but you also don’t want it to stick). Place the base onto the heated pan and cook for 5-7 minutes until the base becomes toasted. Transfer to an oven grill to warm the toppings.
Continue this process until all remaining 3 balls are rolled, prepared, cooked and ready to eat!
You may freeze this dough for up to 3 months in an airtight container or ziplock bag, but defrost at room temperature and heat gently in the microwave to make easier to work with.
Enjoy!