Simply the best gluten free pizza crust

This is the best crust I have found so far. The recipe is easy, fast, very flexible and produces absolutely wonderful crust. This recipe can also be modified to be completely vegan by simple swamping the eggs with flax eggs and adding a little more baking powder.

The magic behind it all you ask? Cassava!
Cassava or yucca root is a perennial native to south america and when ground into flour provides a wonderful flexible, dare i say almost glutenous quality. It also makes fabulous tortillas, subject for a future post I am sure.

The trick to this recipe is the par bake. Gauging the perfect par bake on the crust for your liking and oven takes a little finesse and observation. It should be noted I am making this recipe at 7,500’ elevation, so experiment with your bake times and use my numbers as a loose reference. Have fun and experiment!

Another great thing about this recipe, it makes a good number of pies depending on how thick you like your crust. Par baked crusts can be easily frozen for a quick and easy meal later.

With out further adieu:

The pizza crust is:

1.5 cups cassava 

1 cup arrow root

2 tsp salt

1tsp garlic and or onion powder

2 tsp baking powder

1 tablespoon of coconut flour and or nut flour

Mix all the dry then add:

2 eggs

1 cup of water

1\2 cups olive or other oil.

Let sit for 5 to ten minutes.

Spread out on parchment at desired thickness, I recommend somewhere around a 1/3” thick.

par bake for 6 or 7 minutes, remove and let cool for a moment (while you par bake the next)

Vegan options are easy with this pie, just substitute the eggs with 2 flax eggs and add just a little more baking powder! The flax brings a nice texture and flavor to the crust.

Another option is to use yeast in this recipe to bring a lighter airier dough. This is a good bit more difficult in my experience and the results, in my opinion were not worth the extra time and effort.

Next comes the fun part, the toppings!!

Go nuts, unleash the pie!

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Next, put the pie bake onto your pizza stone or into the oven on a baking sheet at 425.

It can be great sometimes to do this final bake at least partially on broil. The crust cooks quite quickly so a thicker crust will work better for thicker pies that have more toppings and will need more final cook time. Thinner pies will want less toppings and more top heat to get the cheese and other toppings just so.

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Enjoy your pie!