Grilled Cassava Flour Pizza Crust Recipes

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GRILLED CASSAVA FLOUR PIZZA CRUST



Grilled Cassava Flour Pizza Crust image

Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.

Provided by Back Porch Paleo

Categories     Bread     Pizza Dough and Crust Recipes

Time 27m

Yield 4

Number Of Ingredients 10

coconut oil cooking spray
¾ cup lukewarm water
¾ teaspoon coconut sugar
¾ teaspoon active dry yeast
1 ½ teaspoons avocado oil (such as Chosen Foods®)
½ teaspoon salt
¼ teaspoon Italian seasoning
⅔ cup cassava flour (such as Otto's®), or more as needed
¼ cup arrowroot powder
¾ teaspoon gelatin

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.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 32.2 g, Fat 2.1 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 296.4 mg, Sugar 0.8 g

CASSAVA FLOUR PIZZA CRUST



Cassava Flour Pizza Crust image

Follow these instructions for making your own soft cassava flour pizza crust that's gluten-free, vegan, and paleo!

Provided by Marly McMillen

Categories     Main Course

Time 1h20m

Number Of Ingredients 11

1 ¼ cups water
2 ½ teaspoons instant yeast (1 packet)
1 teaspoon agave nectar ((or maple syrup))
1 ½ cup cassava flour
1 cup almond flour
¼ cup ground flaxseed
½ cup tapioca starch
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon dehydrated onions ((substitute onion powder))

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.

Nutrition Facts : Calories 153 kcal, Carbohydrate 22 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

GRILLED CALIFORNIA PIZZAS



Grilled California Pizzas image

Provided by Ina Garten

Categories     main-dish

Time 1h5m

Yield 6 pizzas

Number Of Ingredients 20

1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
1 red onion, thinly sliced
1 pound fresh mozzarella, grated
1/2 pound Italian Fontina, grated
1/2 pound mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded, and julienned
1/4 pound prosciutto, thinly sliced and julienned
1 bunch arugula, cleaned and dried
6 plum tomatoes, sliced 1/4-inch thick
4 pork or turkey sausages, cooked and sliced
1 bunch basil leaves, cleaned and dried
4 garlic cloves, roasted
Crushed red pepper flakes
1/2 cup good olive oil
Cornmeal

Steps:

  • For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
  • When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
  • Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
  • Light your grill and wait until it's hot.
  • Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
  • Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

BASIC GRILLED PIZZA DOUGH



Basic Grilled Pizza Dough image

This foolproof dough recipe can be used to make a delicious homemade pizza on the grill or in the oven. Try the following topping variations: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h45m

Yield Makes 1 pound dough or four 10-inch pizzas

Number Of Ingredients 5

1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast
2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
Coarse salt and ground pepper
2 1/4 cups bread flour or all-purpose flour, plus more for work surface

Steps:

  • Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
  • Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
  • Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.

Nutrition Facts : Calories 308 g, Fat 3 g, Fiber 2 g, Protein 10 g

GRILLED PIZZA CRUST



Grilled Pizza Crust image

This recipe is from Fleischmann's® Yeast. I made this on my indoor George Foreman grill (the panini press type without the removable plates) it was delicious! I am going to post both versions in the instructions (for the outdoor grill and for the indoor ones.) I hope you enjoy.

Provided by Roxanne J.R.

Categories     Lunch/Snacks

Time 38m

Yield 8 pizzas

Number Of Ingredients 11

3 1/2 cups all-purpose flour
2 1/4 teaspoons yeast
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/3 cups warm water
1/3 cup oil
additional flour
additional oil
pizza sauce
pizza toppings
shredded cheese

Steps:

  • ORIGINAL INSTRUCTIONS FOR OUTDOOR GRILL.
  • Start charcoal fire or preheat gas grill to medium-high heat.
  • Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
  • Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
  • Brush both sides of crust with additional oil.
  • Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
  • Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
  • Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.
  • FOR INDOOR COUNTER TOP GRILL.
  • Follow the instructions up to where it says "Brush both sides of crust with additional oil." (STEP 5).
  • Place dough on the grill and leave the top up, let cook for about 3-4 minutes and them put top down for 1-2 minutes.
  • Take grilled dough and place on cookie sheets, top with desired toppings and place in a 400F oven for 5-10 minutes.
  • Enjoy!
  • MAKE DOUGH AHEAD OF TIME.
  • Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator.
  • Punch down and roll out just before grilling.
  • I formed my dough into balls, rolled it out, brushed with oil and let thaw/rise for 20 minutes before I grilled it. Worked perfectly for me.

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