Cassava Pizza

If you're sick of needing to buy gluten free pizza bases that are riddled with corn, soy and vegetable oils, then this is for you! However - it is for the thin crust pizza lovers. Unfortunately we haven't quite nailed a gluten and grain free fluffy pizza type vibe. But she’s thin, she's pliable, she's reliable, she's yum.

Being gluten and grain free, she’s gentle on your belly (if you tolerate starches) and if you are sensitive to nightshades then you can use a pesto sauce instead of tomato sauce as your base layer! The choice is yours.

Makes 4 small-medium pizzas.

Ingredients:

• 1.5 cups cassava flour (we use the AKN organics brand)
• 1 cup tapioca flour
• 1 tsp baking soda
• 2 eggs
• ¾ cup water, however if you are using a different cassava flour, you may want to add a little more or less, so please add the water slowly, and up to no more than one cup. Cassava flours can vary in consistency and this is why sometimes more or less water is required. It should be like a dough consistency and not too wet.
• ⅓rd cup olive oil + a little more to coat bases.
• 1 ½ tsp salt

Optional flavours: 

• 2 tsps mixed Italian herbs seasoning (or alternatively use one or a mix of thyme, oregano and rosemary)
• 2 tsps garlic powder 

Method:

1. Preheat your oven to 200 degrees celsius.

2. Combine all of the dry ingredients, and then follow with the eggs, olive oil and slowly add in the water as per ingredient instructions.

3. Place a sheet of baking paper on your bench of baking tray. 

4. Coat your hands in a little tapioca flour, and gather however much dough you’d prefer - this will depend on how many pizzas you are making and what size you want them. 

5. Roll the dough into a ball and add it onto the sheet of baking paper, and either use your hands or a rolling pin to flatten the dough. Continue sprinkling a little tapioca on the dough if it is sticking. 

6. Drizzle a little olive oil over the pizza and using your hands, coat the pizza base. Place in the oven with no toppings for 6-8 minutes.

7. Remove from the oven, top with your preferred toppings and then place back into the oven for another 5 minutes or until your toppings are cooked to your liking.

Topping suggestions:

• Tomato paste, pesto, thinly sliced chorizo or sausage, chorizo, chilli flakes, your choice of cheese, spinach, and/or fresh rocket after it has been cooked.