CASSAVA FLOUR PIZZA CRUST
Updated: Sep 22
Introduction
As someone who was recently diagnosed with Mast Cell Activation Syndrome, you can imagine how hard it is now to suddenly become ill to foods I have eaten over the last almost thirty years of my life. While my journey to wellness after being diagnosed with mast cell activation syndrome certainly wasn't easy, it lead me to create each and every one of these recipes featured on damn good thyme.
Most people with Mast Cell Activation Syndrome have a few "safe" foods that they know their body can handle without symptoms. For me, this is typically zucchini, chicken, and lettuce. It varies between everyone, however, there are foods that typically cause almost everyone with MCAS to react to. These being gluten, dairy, fermented foods, carbonated and caffeinated beverages, berries, bananas, eggs, and nightshade vegetables including tomatoes.
From personal experience and by connecting with others, I've learned the biggest thing that prevents individuals from either following an AIP or Paleo diet or maintaining the diet, is because they believe they either one, will not be able to enjoy the same foods as others, or two cannot give up their favorite foods.
Well if Pizza is your favorite food, and you no longer want to miss out on Friday night pizza night with your friend and family, then this recipe is for you!
Table of Contents
How to Make the Pizza Crust
Full Recipe
More from DGT
Ingredients
1 ½ cups cassava flour
1 cup arrowroot starch
2 tsp sea salt
1 tsp onion powder
1 tsp garlic powder
2 eggs* (see notes)
½ cup olive oil (plus more for oiling dough)
1 cup water
Ingredient Substitutions
Eggs: The egg can be substituted with a gelatin egg to keep the recipe AIP Compliant
How to Make the Pizza Crust
Preheat your Oven: Preheat your oven to 425°F
Mix the Dry Ingredients: Combine dry ingredients in a medium mixing bowl.
Add Wet Ingredients: Add wet ingredients and mix well.
4.Let Rest: Allow dough to sit for about 5 minutes to allow it to firm up a little.
5.Divide the Dough in Half: 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.
6.Bake: 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.
7. Enjoy: Enjoy this delicious dinner with family and friends!
Frequently Asked Questions
What ingredients can I substitute?
I don't recommend substituting any ingredients in this recipe.
Is this recipe AIP Compliant?
This recipe is AIP friendly, meaning it is suitable for anyone who as reintroduced eggs back into their diet. Eggs can be tricky for most, and therefore individuals just starting out the AIP diet should opt to use a gelatin egg in the recipe.
Storage Instructions
Proper storage instructions for homemade pizza crust depend on whether the crust is already cooked or if it's in dough form.
Here are guidelines for both scenarios:
Cooked Pizza Crust:
Let the crust cool completely to room temperature before storing.
Wrap the crust tightly in plastic wrap or aluminum foil to prevent it from drying out.
Place the wrapped crust in an airtight container or a resealable plastic bag.
Store the crust in the refrigerator for up to 3-4 days.
Alternatively, you can freeze the cooked crust. Wrap it in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 1-2 months.
When ready to use, thaw the frozen crust in the refrigerator overnight or at room temperature for a few hours before reheating.
Uncooked Pizza Dough:
After preparing the pizza dough, divide it into portions suitable for individual pizzas.
Coat each portion lightly with olive oil to prevent sticking and drying.
Place each portion in a separate airtight container or wrap them individually in plastic wrap.
Store the dough in the refrigerator for up to 1-2 days.
Alternatively, you can freeze the dough. Shape it into balls and wrap each ball tightly in plastic wrap. Then, place the wrapped balls in a freezer-safe bag or container. Dough can be frozen for up to 1-2 months.
When ready to use, thaw frozen dough in the refrigerator overnight or at room temperature for several hours. Allow the dough to come to room temperature before stretching it out and baking the pizza.
It's essential to ensure proper sealing to prevent the crust or dough from drying out and absorbing odors from the refrigerator. Additionally, always label the storage containers or bags with the date to keep track of freshness.
Full Recipe:
If you liked this recipe, make sure to check these out:
Complete AIP Pizza Recipe
Dairy Free and AIP Compliant Mozzarella
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