Cassava Flour Pizza Crust ( arrowroot flour)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 187.6
- Total Fat: 10.0 g
- Cholesterol: 27.3 mg
- Sodium: 139.4 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 1.9 g
- Protein: 1.5 g
View full nutritional breakdown of Cassava Flour Pizza Crust ( arrowroot flour) calories by ingredient
Introduction
Made from cassava flour and tapioca (arrowroot flour) starch, this stellar pizza crust is free of grain, coconut and nuts. Made from cassava flour and tapioca (arrowroot flour) starch, this stellar pizza crust is free of grain, coconut and nuts.Number of Servings: 6
Ingredients
-
96 g Cassava Flour, Otto's 1/4 cup = 32 g (3/4 cup )
64 g Arrowroot Flour, 1 cup = 128 g (1/2 cup )
0.25 tsp Himalayan Salt, 6 g = 1tsp (1/4 tsp )
0.5 tsp Baking Soda ( 1/2 tsp )
0.5 tsp Cream Of Tartar ( 1/2 tsp )
1 medium Egg, fresh, whole, raw ( 1 egg )
12 tsp Extra Virgin Olive Oil, Kirkland (1 tbsp.=.3tsp) ( 1/4 cup )
0.33 tbsp. Apple Cider Vinegar, Raw, Unfiltered, Bragg 15ml ( 1 tsp )
1/2 cup water
Tips
The edges get just the right amount of crisped, but not hard. It folds in the middle like it really wants to be a good ol’ New York thin slice of pie. It freezes and reheats fabulously.
What it’s definitely not are neither sticky, crumbly, dry, nor brittle like some Paleo crusts tend to be. You can bake it on a pizza stone or on a baking sheet. (I prefer the stone!)
Press the dough down into your desired shape, with a 1/8" thickness. Oiling or wetting your hands will help the dough from sticking to your hands.
Directions
1. Heat oven to 425 F (pre-heat a pizza stone now if you want to use it instead of a baking sheet)
2. Place dry ingredients in a large mixing bowl and mix well.
3. Make a well in the center and add the egg. Whisk it with a fork (but not into the dough just yet) then add the remaining wet ingredients to the whisked egg and mix them well together. Now going in expanding circles, mix dry mixture into the wet.
4. Once it turns into a sticky dough, cover and allow to rest for 10 minutes. This allows the cassava flour to expand and absorb the liquids.
5. Wet hands with a little bit of water and form dough into a ball.
Drizzle a little olive oil onto baking sheet (or carefully onto your pre-heated stone).
7. Press the dough down into your desired shape, with a 1/8" thickness. Oiling or wetting your hands will help the dough from sticking to your hands.
8. Use a fork to gently prick a few holes in it to help air escape during baking.
9. Bake for 10 minutes to par-cook.
10. Add desired toppings, then bake again for another 10 minutes, or until the cheese is melted and/or gently browned.
Serving Size: makes 6 slices of a 10" pizza
2. Place dry ingredients in a large mixing bowl and mix well.
3. Make a well in the center and add the egg. Whisk it with a fork (but not into the dough just yet) then add the remaining wet ingredients to the whisked egg and mix them well together. Now going in expanding circles, mix dry mixture into the wet.
4. Once it turns into a sticky dough, cover and allow to rest for 10 minutes. This allows the cassava flour to expand and absorb the liquids.
5. Wet hands with a little bit of water and form dough into a ball.
Drizzle a little olive oil onto baking sheet (or carefully onto your pre-heated stone).
7. Press the dough down into your desired shape, with a 1/8" thickness. Oiling or wetting your hands will help the dough from sticking to your hands.
8. Use a fork to gently prick a few holes in it to help air escape during baking.
9. Bake for 10 minutes to par-cook.
10. Add desired toppings, then bake again for another 10 minutes, or until the cheese is melted and/or gently browned.
Serving Size: makes 6 slices of a 10" pizza