Gluten Free Pizza Crust With Cassava Flour Recipes

CASSAVA FLOUR PIZZA CRUST

Steps:

• Pour the water into a microwave-safe bowl and microwave for about 15 to 30 seconds. You want the water to be slightly warm, or lukewarm. You should be able to dip your finger in it and not feel much of a difference between the temperature of your finger and the water. That's perfect! Add the yeast and the sugar. Give it a quick stir and set aside for about 5 minutes.
• In a large bowl, add the flours, ground flax, starch, baking powder, salt, garlic powder, and dehydrated onions. Use a whisk to sift and stir the ingredients together.
• Pour the frothy yeast mixture into the flour mix and stir to combine. Keep stirring until all the liquid is incorporated, and you can form one large dough ball.
• You can cover the bowl and let the dough sit for 30 minutes or proceed immediately with rolling it out-both options work.
• When the dough is ready, preheat your oven to 400°F/200°C. Cut the dough ball in half and lay out a sheet of waxed paper or parchment paper on the counter. Press the dough with your hands into a 10 to 12 inch round, depending on your preference for crust thickness. Flip the dough onto a pizza pan (with dough side down) and gently pull off the waxed paper. Use the same waxed paper to roll out the second dough ball.
• Bake the crusts for 8 to 10 minutes.
• Top the crusts with your favorite toppings, like tomato sauce, veggies, vegan meats, and vegan cheese.
• Bake for 12 to 15 minutes, keeping an eye on them after about 10 minutes to ensure the crust doesn't burn.
• When the crust is golden brown, remove it from the oven. Allow the pizzas to cool slightly before slicing and serving.

GRILLED CASSAVA FLOUR PIZZA CRUST

Steps:

• Preheat grill for medium heat and lightly grease the grate.
• Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
• Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
• Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
• Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.