Cassava Flour Pizza Crust Recipe (Gluten-Free, Paleo)

This crust is very very similiar to "regular" pizza crust. It has the chewiness, and texture that gluten crusts have. Last night I made for Scott and I , a gluten free, nightshade free pizza.
Pesto sauce (cashews, pine nuts, basil, olive oil, and parmsean cheese blended smooth- I actually found an organic , citric acid free one on the store shelf), topped with nitrate free bacon, fresh mozzarella (more tolerated on histamine diet), parmesean cheese (block style) and goat cheese.

author mommypotamus

This recipe makes two 10 inch pizzas.

Ingredients

• 1 1/2 cups cassava flour
• 1 cup arrowroot, flour
• 2 teaspoons sea salt (I like Redmonds Salt for its high mineral content) 
• 1 teaspoon onion powder 
  ( I omit this one now 3.2.2022) because of sulfate sensitivity) 
• 1 teaspoon garlic powder
• 2 eggs
• 1/2 cup olive oil, plus more for oiling dough (I use butter or bacon grease now 3.3.2022)
• 1 cup water

Instructions

1. Preheat your oven to 425F and place two baking sheet/pizza stones inside. (If you just have one you can bake the crusts separately.)
2. Combine dry ingredients in a medium mixing bowl.
3. Add wet ingredients and mix well. Allow dough to sit for about 5 minutes to allow it to firm up a little.
4. Coat your hands in olive oil, then scoop up the dough and divide it in half. Form one half into a ball. Place it on parchment paper and press it into the form of a 10 inch crust with your hands. Do the same with the second half.
5. Slide the baking sheet/pizza stones under the parchment paper/crust and bake for 12-15 minutes, then remove and add toppings. Return to the oven and bake until the cheese is melted - I like to set my oven to broil for the last few minutes so that the mozzarella browns a bit.