Paleo CASSAVA FLOUR PIZZA DOUGH
- 3/4 cup cassava flour
- 1/4 cup arrowroot flour (tapioca likely works too)
- 1 tablespoon coconut flour (if you attempt to omit this you will need to sub in another flour)
- 1 tablespoon coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic sea salt
- 1/4 cup ghee, avocado oil, or preferred cooking fat
- 1/2 cup dairy free milk
- 1 tablespoon ground flax seed
Adapted from predominantlypaleo.com
Preheat your oven to 350
Now combine all crust ingredients in a bowl and kneed by hand until you have a big ball of dough
Now divide that ball of dough into two equal sized balls of dough
Roll out your dough between two pieces of parchment paper to desired thickness. If your dough cracks around the edges, just seal it back together by hand
**I recommend making a thin crust with this one for optimal results
Now bake the crusts for 8-10 minutes on each side (flipping once after the first 8-10 minutes)
Remove and spoon pizza sauce on top followed by whatever veggie/meat toppings you prefer
NOW…. you will want to remove your cheese from the fridge or freezer and spoon/drizzle it over the toppings. You can spoon it liberally but heads up it will be liquidy. This is normal!
Return the pizzas to the oven and turn on your broiler for 5 minutes OR LESS!
You want the cheese to begin to solidify and even begin to brown but you do not want to burn your crust or toppings
Remove and slice – enjoy hot or eat leftovers which are just as yum!