Perfect Paleo Pizza (Cassava Flour Pizza Crust and Dairy-Free Mozzarella) Recipes
A paleo pizza and dough recipe tastes just like the real thing! Made with almond flour, cassava flour, and yeast, the crust has an airy, chewy texture, and it’s surprisingly easy to make. This paleo pizza recipe is topped with a dairy-free fresh mozzarella that melts and stretches!
- 2 teaspoons active dry yeast
- 1 tablespoon honey
- 1 1/4 cups warm water
- 1 1/3 cups cassava flour
- 2/3 cup almond flour
- 1 cup arrowroot powder
- 1 1/2 teaspoons kosher salt
- 3 eggs
- 3 teaspoons extra virgin olive oil
- Check out Amanda’s blog for the directions
- 1/2 cup raw cashews (soaked in hot water 4 hours if not using a high-speed blender)
- 1 1/2 teaspoon nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 2 teaspoons olive oil
- 1 teaspoon salt
- 4 tablespoons tapioca starch
- 1 cup water
- extra cassava flour (for dusting)
- 2/3 cup tomato sauce
- 1 teaspoon dried oregano
- fresh basil leaves
- pepperoni or other toppings
- freshly ground black pepper
- food processor
- pizza cutter
- 2 baking sheets
- In a medium bowl, dissolve yeast and honey in warm water. Let stand until super foamy, doubled in size, and very fragrant, about 20 m.
- Make your dairy free fresh mozzarella. Combine all ingredients in a high-speed blender and process until completely smooth. Transfer to a medium saucepan and heat over medium heat, whisking constantly. The mixture will become clumpy and will possibly seize up, but keep whisking! It will become smooth again. When it does and is thickened, whisk another minute, then transfer to a jar and chill while you continue with the recipe.
- Once your yeast has fully bloomed, make the pizza dough. With the dough blade fitted on your food processor, combine almond flour, cassava flour, arrowroot, salt, and olive oil in the food processor bowl. Attach lid and pulse a couple times to combine. Pour in yeast-water mixture and process until smooth and well combined. Add eggs and process until combined, scraping down the sides occasionally, if necessary. Process for 60 seconds to knead dough, then scrape out into large bowl. Let rise in a warm place for 60-90 minutes or until increased in size (It will not double). While dough is rising, prepare any pizza toppings.
- Once dough has risen for 60-90 minutes and has increased in size, preheat oven to 500º F and insert a baking sheet upside down on the lowest rack. Divide dough into equal halves. Scrape one half onto a sheet of parchment paper and cover with cassava flour. Pat out into an even circle about 1/2″ thick.
- Spread half of the tomato sauce on the pizza dough, leaving a thin crust. Remove your paleo fresh mozzarella from the fridge and drop spoonfuls onto the tomato layer as shown. I use a small disher and it works perfectly. Grind fresh black pepper over the mozzarella and sprinkle with dried oregano. Slide the parchment paper (with the pizza) onto an upside-down baking sheet then carefully slide the parchment paper (with the pizza) onto the preheated upside-down baking sheet in the oven.
- Bake for 6-8 minutes or until crust begins to brown. Remove from oven by carefully pulling parchment with pizza onto a cool baking sheet using tongs. Sprinkle with fresh basil leaves randomly over the pizza. Cut into wedges and serve.
- Repeat process with remaining crust.
For more details about this recipe, please read the original post