Every Friday at my house is pizza night. I love pizza as I’m sure you do too! The only problem for us is finding awesome gluten free crust (We both have food allergies). Now I have been on this gluten free quest for over 4 years now. Let me tell you, in that short span of time, I’ve become a gluten free pizza crust expert. I’ve made, broccoli crust, sweet potato crust, kale crusts, cauliflower crust, almond crust, coconut crust, tiger nut crust, cassava crust pizza and still seeking more options. I think you’ll really like the pizza crust recipe below. Follow these steps to make the best gluten free pizza crust.
Makes two 10” crusts
- 1 1/2 cup cassava flour
- 1 cup arrow root flour
- 1 tsp galic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup olive oil
- 1 cup water
- 2 pastured eggs or VeganEggs
- 1 tbsp olive oil (to grease pan)
What You’ll Do Next:
- Preheat oven to 425° F. Grease a pizza pan or cookie sheet with 1 tbsp olive oil.
- In a large pan, combine all dry ingredients. Toast dry ingredients over medium heat 5-10 minutes. Mix well.
- Set aside the dry mixture to cool, 5-10 minutes.
- In a medium bowl, mix wet ingredients, well.
- Pour wet ingredients into dry ingredients. Mix well.
- Shape into, 2 even sized, dough balls.
- Use one dough ball and place the other in an airtight container. Store in the freezer for up to 1 month.
- Place dough ball on the greased pan. Flatten out the dough with a rolling pin or your hands.
- Pop your pizza dough in to the oven and pre-cook for 8-10 minutes.
- Remove your dough.
- Layer on your preferred toppings. Using a pizza slicer, precut your pizza.
- Put you pizza back in the oven and cook for 20-25 minutes.
- Remove your pizza. You can eat it hot or let it chill for 5-10 minutes.
Enjoy! Let me know what you think, in the comments.
