Yep. This happened. My fourth attempt at a Paleo pizza crust that was simple enough to throw together on a busy night finally produced results. And they’re awesome. A main ingredient that makes this recipe possible is Otto’s Cassava Flour, which replaces wheat flour at a 1:1 ratio (AKA no crazy measurement conversions)!! I hope you cook this recipe ASAP because pizza just makes life better.
Egg, Nut, and Yeast-Free Pizza Crust
Prep Time: 5 minutes Bake time: 15 minutes Total time: 20 minutes
Yield: 2 servings
1 cup Cassava Flour
1/2 cup water
2 tbsp clarified butter, melted
1/2 – 1 tbsp olive oil
1/3 tsp sea salt
1/3 tsp baking soda
Any spices, to taste (I used some garlic powder and dried Italian seasonings)
1. Preheat oven to 400ºF. Mix together all dry ingredients.
2. Pour in melted butter and slowly integrate water as you mix with a whisk or spoon. Continue pouring and mixing until a moldable dough is formed – 1/2 cup of water was perfect for me, but go slow in case you need less and feel free to add a bit more if necessary.
3. Roll out the dough to 1/2-inch thickness onto a greased baking sheet or pizza pan. Brush on olive oil and then add any desired toppings.
4. Bake for 15 minutes, or until the crust is firm all the way to the middle of the pizza. Remove from the heat, slice it up and enjoy!