Cassava Pizza

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FREE OF: Gluten, Casein, Soy, Nut, Egg, Corn, Yeast

Cassava Pizza

Cassava Pizza


  • 1/2 cup Otto's Naturals cassava flour
  • 1/4 cup tapioca starch or arrowroot powder
  • 1 tbsp olive oil or Spectrum Palm shortening
  • 1/4 cup sparkling water or filtered water ( don't pour entire thing in, text half first)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt


  1. Preheat oven to 425 degrees and line a metal baking sheet with parchment. Add flours, baking soda, and sea salt to a mixer fitted with a paddle attachment and mix to combine.
  2. Add olive oil or palm shortening and mix well. Slowly pour in water as the mixer is mixing. When the mixture forms a ball, and the edges are clean, the dough is done. It shouldn't feel sticky or dry, and should be easily malleable (I didn't even need to flour a rolling pin!).
  3. Move the parchment onto a counter and place the dough on top. Roll it into a 1/8" thick circle and transfer it onto the baking sheet. Bake for 12 minutes. While baking you can grill up onions and galic and I threw some leftover meat on top. Remove from the oven and reduce heat to 375 degrees. Top with your favorite toppings and bake directly on the oven rack for an additional 3-5 minutes.
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