Happy Monday! I’m SO excited to share this cassava flour pizza with you today. It’s paleo and gluten free and uses the very awesome Otto’s Cassava Flour.
First I’m sharing my instagram post, because, well, I feel like we all think it’s true.
Last night our sleep was far less than stellar here. Mila FINALLY slept decent after a few nights of not wanting to be put down…and then Liv was up because she got sick over night. So, needless to say we’re all tired.
But on a POSITIVE note…I’ve been doing a ton of experimenting with different flour blends for my new Blissful Eats muffin mixes! (We’re going to be doing a small launch soon so be sure to head to Blissful Eats and sign up for our newletter because our email list will get first dibs!)
So in all my experimenting, I decided to give cassava flour a try. Otto’s was so kind to send me a bag to try.
From Otto’s website:
It is an all-natural, amazing, grain-free replacement for wheat flour and can be used as a 1:1 substitute in countless recipes. There are no fillers. Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder.
Foods made with Otto’s Cassava Flour do not have that familiar dry or “alternative flour” taste or texture that often comes with gluten-free flours. In fact, many users comment that baked goods made with Otto’s are indistinguishable from their wheat based counterparts in taste and texture.
If you follow Alanna at Planks, Love and Guacamole, you’ve seen her experimenting with cassava flour.
I tried out the rolls and they were a fail, on my part. I didn’t let the yeast do it’s magic, so they were too dense. Not inedible though, just too dense and almost more like a cookie biscuit. I have to try those again.
But, guys, the pizza dough was awesome. It was super sturdy and I could hold it with all the toppings! That usually doesn’t happen with gluten free pizza. My pictures aren’t good, but the pizza was too good NOT to share!
A few notes: I like a crispy pizza crust, so I baked it at 500. If you like a chewier texture, follow Alanna’s instructions and bake it at a lower temperature. I will absolutely make this again and take better pictures. Please let’s be real here. It’s delicious, but let’s not expect this to taste like white flour. It’s absolutely better than gluten free pizza, but we’re still not getting to the authentic white flour taste, but maybe with the arrowroot it would be. Let me know if you try it with that!Pizza Lover? Try this! White Cassava Flour Pizza! Gluten Free & Paleo Friendly! Click To Tweet
Cassava Flour Pizza (paleo friendly and grain free)
[print_this] White Cassava Pizza (serves 3 or 2 pretty hungry people)
- cassava flour pizza dough (I used Alanna’s recipe, but just used 2 extra tbsp of cassava flour, instead of arrowroot because I didn’t have any.) I added a tsp of dried rosemary to the dough.
- 2 pieces bacon, uncooked, cut into small pieces
- 3/4 cup sliced mushrooms (large handful)
- 1-2 oz. goat cheese
- shredded kale (I just used cruciferous crunch from TJ’s)
- olive oil
Let the pizza dough rise for about an hour in a warm spot. I have a bread proof setting in my oven, so I used that. Roll out the pizza dough into a circle. I did it rustically, not perfect circle. Spread out your toppings, drizzle with olive oil, dried oregano, salt and pepper. Bake at 500 for 12 minutes. Cut and enjoy! [/print_this]Try this cassava flour pizza (grain free and paleo friendly)! Click To Tweet
I’ll be experimenting even more! Try out these other Cassava flour recipes too:
- Cassava Flour Brownies – Planks, Love & Guacamole
- Grain Free Naan Bread – Cotter Crunch
- Cassava Flour Tortilla – The Urban Poser
Have you tried Cassava flour? Let me know what you think!
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