This recipe is for all my gluten-free, grain-free and vegan friends that need a quick and easy pizza crust recipe! Once you top your crust with your favourite toppings, bake your pizza in a preheated oven for about 15 minutes! Enjoy!
Fresh is Real I have sorghum, teff, buckwheat, brown and white rice, tiger nut, coconut, almond, and a wide variety of other flour/ starches, I can’t consume yeast as well as being gluten free and vegan
@@cannabisasmr8745 Totally! I just made a cassava wrap, and yes, you could make a wrap or pizza crust ahead of time and freeze them. I don't see why not! Once made, I would cool them on a wire rack (cookie rack) and then place them in a sealed container or freezer-safe bag to freeze. Freeze for 1-2 months.
Tried this recipe and it turned out awesome! I doubled the recipe and my family made 3 different sized personal pizzas. I did the 2 Tbsp of ground flax per cup of cassava flour, EVOO, and hot water. I cooked them all at the same time and they all came out perfect! ❤thank you!
Thanks for your informative video. Cassava is much better than every grain (product)!! My father's been eating cassava for 105 yrs, and he's still alive and strong. I've been eating cassava since infancy, and I'm healthier than ever! Unfortunately, there are lots and lots of misinformation about cassava. But fortunately, I know cassava very well. I've no options but to subscribe to your channel.
Hi! I made a pizza crust with cassava flour just a couple of days ago. It's good and so fast to make! You could totally take this recipe as a base and transform it into something super yummy and savoury with herbs or olives, etc.
Hi Lauren! In general, I think people really love a recipe with just a few simple ingredients! Ps. This bread is delicious on its own with a sprinkle of sea salt! Yum!
Thanks !! You are right , most of us like simple ( as few ingredients as possible ) easy ( great if even a child could do it 😄 ) quick ( not a lot of time to spend cooking when you arrive home starving ) delicious ( of course ) and healthy ( a must ) recipes ....Yours seems perfect !!!
Hi Jenny! So happy that you've found my recipes! Let me know if you try this one! You can make a batch of dough and refrigerate it for a few days until you're ready to make a crust of flatbreads.
What if I want to make an 18 inch pizza dough I don’t think I’d be able to fit it on the skillet I will probably have to put it in the oven but if I put it in the oven what degrees do I set it to and how long do I cook it in the oven?
Hi! You could probably double the recipe for an 18-inch crust. The oven temperature could be anywhere between 425-450°F. Bake for 15-20 minutes, add your toppings, then finish baking for another 12-20 minutes (until your toppings are cooked to your preference). If you have a baking stone, use it, as it will be perfect for baking a pizza crust. If you don't, bake your crust on a parchment-lined baking sheet. Also, don't be shy to customize the dough with herbs and spices that you like. This dough is very forgivable. If it's too thin, use a spatula to help you spread it flat or add more flour to help thicken the dough. If your dough is thicker, like playdoh, you can roll out the dough in between two sheets of parchment paper. And remember to use warm to hot warmer when mixing the ingredients; it works well for this grain-free dough. Good luck! Ps. I created a cracker recipe yesterday with similar ingredients! I can't wait to share it as it's really good, but I might keep it for my first cookbook. I'm testing another grain-free baked treat today, I hope it turns out!
I made a cassava wrap for lunch today! Please note that if your dough is ever too thin, don't worry. It will still work. Simply spread the dough as best as you can with a soft spatula in your pan, then use a sheet of unbleached parchment paper to help you flatten it out even more. Cook each side for a few minutes, and it's ready! You don't have to use oil in the mixture, but it can sometimes improve the texture. Let us know if you do try it!
Of course, it can! Great question! If you make this dough for a pizza, cook it for at least 15 minutes first (oven temp. around 425°F), then add your toppings and bake for another 10-12 minutes. If you have a pizza stone, use it! They're great! If you don't, you can use a baking sheet lined with parchment paper.
Thank you! I will try this. I am trying to get off seed oils and pizza crust you buy is probably not good for you. I also don't want wheat products. Thanks again.
You could for sure! You can even add another gluten-free/grain-free flour to the mixture, a little natural sugar like maple syrup if you want, use plant-milk or water to combine (or both). Add spices like cinnamon or vanilla to enhance the flavours. Let me know if you need more guidance. I could try it and give you more precise instructions if you're interested.
Hi Sara! Well, cassava is pretty starchy but not as processed as tapioca flour. I'm not sure that I would use only tapioca flour or arrowroot starch to replace the 1 cup of cassava flour. I would be afraid of it being too gummy. Potato starch, in combination with another starch like tapioca flour or arrowroot starch with another flour like rice flour or oat flour, could work. I would still keep the warm water, flaxseed meal, salt, and oil to help bind everything together. Let us know if you try it!
Hi Christine! Being that this recipe is prepared with primarily just cassava flour it's a little tricky to replace. There are many other recipes you could try to make an easy pizza crust. Are you looking for a recipe without yeast? Which GF flours do you have at home?
Sorry, not impressed, it was kind of gross and doughy. The proportions you used yielded dry dough that wouldn't hold together. I watched the video closer and you used way more than 1/2 of a cup of water. I added water and it started having a consistency similar to yours, but would still break apart. It is baking now, hopefully after baking and adding loads of cheese to it will make it better. The ingredients are expensive. I'm not happy right now.
@@holyhex6520 If you use warm water next time it might come together better for you. You can add more water if you want. The texture will be a little different and you might have to use a soft spatula to spread it out in your pan. You can use two sheets of parchment paper to roll out the dough too! Did you add a little oil to help with the texture? Perhaps the brand of cassava flour you have is a little different?
Yes, you could for sure! You can leave it out too, but adding a little flaxseed meal or ground chia helps the texture and adds nutrition. Are you in my baking group on Facebook? I recently shared a post (Aug 11) with extra information to make cassava wraps. You can join if you want: facebook.com/groups/191987888217239
@@FeliciaBoamah Hi! You can leave out the flaxseed meal, no problem! What are other GF and grain-free flours you have access to? I shared a new Reels yesterday on Instagram showing how I make my cassava wraps when I'm in a hurry, you might like to watch it. instagram.com/reel/CbsvdWcpD6Q/ I can share the same video in a TH-cam short too if it's easier for you to watch here. Let me know.
@@FreshisReal thanks I’ll check it out. Yea there’s cassava, plantains, millet, sorghum, tiger nuts, coconut, all locally grown and cheaply available handmade fresh at the local outdoor markets because they are all used in traditional dishes. Just certain things that are not locally available and have to be imported are harder to find and expensive because of the cost of importing.
Hi! For this recipe, you can leave it out and it will be fine. I like to add some for extra nutrition and it does help to bind/stick the dough a bit better. If you do want to replace the fibre with something else ground chia seeds would work too even if you just add one tablespoon or half a tablespoon of whole psyllium husk is great too. But again, if you mix the dough with warm to hot water (boiled from the kettle) the dough will come together nicely. On Instagram (instagram.com/p/Cel8ExGpxdx/) I shared a modified version of this recipe with the option of adding a little bit of another GF or grain-free flour. Here are the details: Ingredients: * 2 tablespoons golden flaxseed meal (Optional or replace with a half of a similar fibre i.e. chia, psyllium) * 1-2 tablespoons olive oil * 1 cup cassava flour * 1/2 cup of another GF flour or sourdough starter (e.i. light buckwheat*, brown rice, GF oat, sorghum, millet, chickpea*, almond*, tiger nut flour*) (optional) * 1 tablespoon sesame seeds (optional) * 1/4 teaspoon sea salt * 1/8 teaspoon garlic powder (optional) * Hot water to combine the dough (approx. 1/2 cup) Instructions: 1 - Preheat a well-seasoned cast-iron skillet or non-stick ceramic pan to medium/low. Grease if necessary to prevent sticking or use parchment paper like in the video ;) 2 - Combine and mix all the ingredients in a bowl. If 1/2 cup of hot water was not enough, add a touch more until the dough comes together nicely. With the right amount of water, you should be able to pick up the dough with your hands to roll a ball. Divide the dough into four balls or one portion for a larger pizza crust. 2 - Cook each side for a few minutes or until desired doneness. Enjoy! PLAN B: If you accidentally add too much water, don't worry. You can always use a soft spatula to spread the dough in the pan. NOTES: *Grain-free flour. Note that some people on a grain-free diet do consume buckwheat flour.
That's a great question! All I can suggest is for you is to try it with one egg, although the flax is only added for extra texture and flavour. It works even without, so in this recipe, you don't need the flax or the egg. If you try it, please let us know how it turns out!
@@FreshisReal I think without binder: flax/egg it doesn't hold together nearly as well, I just made it like this and it wasn't as pliable as yours! Btw, is it okay to use extra virgin olive oil instead of olive only oil in baking?
@@faizam5789 Hi Faiza! When you made the recipe, was your water warm (even a little hot)? That helps for sure! I've made these wraps even without flax, and it works, so with your addition of an egg, it should have worked. Then again, I've never tried adding an egg. As for the oil, yes, either will work. I do use EVOO too!
@@faizam5789 Hi! Great question! One batch of dough makes one 9-in pizza crust or flatbread. I would say that you could make 2 medium and 3-4 small ones. This recipe is easy to multiply. Maybe try it once with the suggested measurements and then double or triple the recipe for more? It's actually quick to make a few batches one after the other because this recipe is simple. Try it with one batch then make more if necessary. Although if you do make too much, you can refrigerate and leftovers for a few days or freeze them for later ;)
You can leave it out but use warm to hot water as it will help to stick the dough together better. Adding a little olive oil can help too. You could use some ground chia as a substitute or whole psyllium husk (but add less than you would with flax or chia). If you're gluten-free, not necessarily just grain-free, you can also consider adding a small amount of GF oat flour or other GF flour to the mixture.
I'm pretty sure it will work fine. It might make the dough a little bit crumbly, but you could add a touch more water or even plant milk to compensate. If you try it, please let us know how it turns out for you!
Hi! No yeast required for these quick to make flatbreads or pizza crust! Interestingly, I haven't yet created a recipe with cassava flour that contains active yeast!
You can but both are optional. I add some flaxseed meal for nutrition purposes. If you want to add whole psyllium, 1 tsp will be enough for this recipe. Also, it's important to use hot to boiling hot water to help bind the dough together, especially if you're not adding flax or psyllium.
If you're not sure about using just cassava flour, keep in mind that you can also add other GF flours or even GF sourdough starter to this recipe! Let me know if you have specific questions about the ingredients!
90% of all sea salt has been found to contain microplastics. I wouldn't be so quick to push the stuff. Then again it's also been found in beer and canned seafood so at least you're not alone in your disappointment.
And where is the rise of a pizza crust? Did I miss the moment you added a rising agent? Because if you didnt, this wont taste anything like a pizza crust. IN fact, it doesnt look appatising at all, rubbery and bland.
You don't need a rising agent in this simple but yet tasty grain-free (gluten-free, vegan, nut-free) cassava flour pizza crust. It's perfect for people with multiple dietary restrictions. Have you ever tried cassava flour?
You can use a rolling pin if you place the dough in between two sheets of unbleached parchment paper. This was a video to show you how to make a quick no fuss pizza crust, hence the fact that I used my hands in the video. Try what works best for you. The final pizza will up to you to create! ;) Enjoy!
![เจ็บที่ยังฮัก - ม่อน วรวิทย์ [ Official Mv ] จอนนี่มิวสิค](http://i.ytimg.com/vi/KALIGSRSjFs/mqdefault.jpg)
This recipe is for all my gluten-free, grain-free and vegan friends that need a quick and easy pizza crust recipe! Once you top your crust with your favourite toppings, bake your pizza in a preheated oven for about 15 minutes! Enjoy!
Fresh is Real I have sorghum, teff, buckwheat, brown and white rice, tiger nut, coconut, almond, and a wide variety of other flour/ starches, I can’t consume yeast as well as being gluten free and vegan
@@christinerutherford3462 I used cassava and tapioca....worked great
How could this be made ahead and frozen?
@@cannabisasmr8745 Totally! I just made a cassava wrap, and yes, you could make a wrap or pizza crust ahead of time and freeze them. I don't see why not! Once made, I would cool them on a wire rack (cookie rack) and then place them in a sealed container or freezer-safe bag to freeze. Freeze for 1-2 months.
Tried this recipe and it turned out awesome! I doubled the recipe and my family made 3 different sized personal pizzas. I did the 2 Tbsp of ground flax per cup of cassava flour, EVOO, and hot water. I cooked them all at the same time and they all came out perfect! ❤thank you!
A keeper 💯. Simple, tasty and healthier option for my pizza toppings. Thank you for sharing.
Thanks for your informative video. Cassava is much better than every grain (product)!!
My father's been eating cassava for 105 yrs, and he's still alive and strong. I've been eating cassava since infancy, and I'm healthier than ever!
Unfortunately, there are lots and lots of misinformation about cassava. But fortunately, I know cassava very well.
I've no options but to subscribe to your channel.
Thank you!
@@FreshisReal I appreciate your appreciation.
Thanks i love it! I use casava, olive oil,seasalt,eggwhites, golden flaxseed, water and bake
Egg whites?
You are a Mother! Bless you!
💖💖💖
cassava and flax are a great combination!!
Fun well-done, I can't wait to try this.
Never thought of making a pizza crust on a skillet! That looks so easy!
It works really well and it's fast! Hope you try it!
This is perfect! Thank you!
Hi. I've been looking for a savoury bread recipe using cassava flour and this looks great for a wrap.
Thank you for creating and sharing!🙂
Hi! I made a pizza crust with cassava flour just a couple of days ago. It's good and so fast to make! You could totally take this recipe as a base and transform it into something super yummy and savoury with herbs or olives, etc.
Ah this looks great! I’ve always wanted to make my own pizza dough, will definitely be using this in the future! 🌱🌱
Hi Lauren! In general, I think people really love a recipe with just a few simple ingredients! Ps. This bread is delicious on its own with a sprinkle of sea salt! Yum!
Thanks !! You are right , most of us like simple ( as few ingredients as possible ) easy ( great if even a child could do it 😄 ) quick ( not a lot of time to spend cooking when you arrive home starving ) delicious ( of course ) and healthy ( a must ) recipes ....Yours seems perfect !!!
Thank you, Marisa! Let me know if you do try this crust or flatbread recipe!
Thank you! I love the way it holds together.
I'm happy that you love it! I still make this dough for wraps at least once per week!
This is great! Thank you.
Will try it :-)
I just found your channel. I tried a recipe from some else it did not turn out. I can’t wait to try some of yours
Hi Jenny! So happy that you've found my recipes! Let me know if you try this one! You can make a batch of dough and refrigerate it for a few days until you're ready to make a crust of flatbreads.
I'll definitely try it thanks
That is almost the same as when I make pita pockets. Thanks....
Thank you!!!
Thank you for this. I wonder if you have checked out the plant paradox diet. Great for autoimmunity.
What if I want to make an 18 inch pizza dough I don’t think I’d be able to fit it on the skillet I will probably have to put it in the oven but if I put it in the oven what degrees do I set it to and how long do I cook it in the oven?
Hi! You could probably double the recipe for an 18-inch crust. The oven temperature could be anywhere between 425-450°F. Bake for 15-20 minutes, add your toppings, then finish baking for another 12-20 minutes (until your toppings are cooked to your preference). If you have a baking stone, use it, as it will be perfect for baking a pizza crust. If you don't, bake your crust on a parchment-lined baking sheet. Also, don't be shy to customize the dough with herbs and spices that you like. This dough is very forgivable. If it's too thin, use a spatula to help you spread it flat or add more flour to help thicken the dough. If your dough is thicker, like playdoh, you can roll out the dough in between two sheets of parchment paper. And remember to use warm to hot warmer when mixing the ingredients; it works well for this grain-free dough. Good luck! Ps. I created a cracker recipe yesterday with similar ingredients! I can't wait to share it as it's really good, but I might keep it for my first cookbook. I'm testing another grain-free baked treat today, I hope it turns out!
More of these viseo please
Geez, how easy is that! Thx 🥰
I made a cassava wrap for lunch today! Please note that if your dough is ever too thin, don't worry. It will still work. Simply spread the dough as best as you can with a soft spatula in your pan, then use a sheet of unbleached parchment paper to help you flatten it out even more. Cook each side for a few minutes, and it's ready! You don't have to use oil in the mixture, but it can sometimes improve the texture. Let us know if you do try it!
@@FreshisReal - I sure will, thank you! ❤️
Well that was easy and yummy
Yay! I'm happy you tried it! I just made a grain-free crust for lunch, similar to this one! So good!
@@FreshisReal oh!! I did make one change that made it even more chewy and AIP....switched the flax for tapioca flour. Good stuff.
@@user-pi5xo4og9d I added tiger nut flour today to my dough mixture in order to reduce the cassava flour by just a little, it was great too!
I'm not a vegan and I have cassava flour, would love to try this recipe! can I just use 1 egg to substitute the flax seed?
I haven't tried it but I'm sure it would be totally fine! Let me know if you do try it!
Just made this today with the boys! THank you Chantel! (@5dandelions)
What did you think? Did you like it?
Think you for shearing nice too meet you
Thank you for saying hi!
Can you make a pizza crust recipe with GF sourdough starter?
Hi! This is an example of a grain-free sourdough pizza crust recipe: www.freshisreal.com/grain-free-sourdough-pizza-crust/
Thank you
Can it be cooked in the oven?
Of course, it can! Great question! If you make this dough for a pizza, cook it for at least 15 minutes first (oven temp. around 425°F), then add your toppings and bake for another 10-12 minutes. If you have a pizza stone, use it! They're great! If you don't, you can use a baking sheet lined with parchment paper.
Good
i would add cauliflower too i bet it would be 💣
Yes, for sure! Have you tried it! I'm guessing you have to squeeze out the extra moisture in the cooked cauliflower?
Your awesome
Thank you! I will try this. I am trying to get off seed oils and pizza crust you buy is probably not good for you. I also don't want wheat products. Thanks again.
Hi! If you don't want to use oil at all in the dough mixture, replace it with more water or even homemade plant milk (hemp, almond, etc.).
@@FreshisReal I actually want the good oils for the benefits they give. Thank you. very informative.
Avacado or good olive oil is fine.
I just found out that cassava blocksi odine uptake
That's interesting. Do you have thyroid issues as well? I guess it's like everything else: have some, but not too much, and not every day.
Can I make fruit crepes with thus flour?
You could for sure! You can even add another gluten-free/grain-free flour to the mixture, a little natural sugar like maple syrup if you want, use plant-milk or water to combine (or both). Add spices like cinnamon or vanilla to enhance the flavours. Let me know if you need more guidance. I could try it and give you more precise instructions if you're interested.
Can cassava flour be changed in this recipe by tapioca or any other flour?? Thanks
Hi Sara! Well, cassava is pretty starchy but not as processed as tapioca flour. I'm not sure that I would use only tapioca flour or arrowroot starch to replace the 1 cup of cassava flour. I would be afraid of it being too gummy. Potato starch, in combination with another starch like tapioca flour or arrowroot starch with another flour like rice flour or oat flour, could work. I would still keep the warm water, flaxseed meal, salt, and oil to help bind everything together. Let us know if you try it!
@@FreshisReal okay thanks!! I'll mix it with potato starch and rice flour then! Xx :)
Which flour could I use to replace cassava
Hi Christine! Being that this recipe is prepared with primarily just cassava flour it's a little tricky to replace. There are many other recipes you could try to make an easy pizza crust. Are you looking for a recipe without yeast? Which GF flours do you have at home?
I'm going to try this recipe in a couple of hours. The only thing I will do different is not add garlic (I have sulfide issues). I will report back.
Sorry, not impressed, it was kind of gross and doughy. The proportions you used yielded dry dough that wouldn't hold together. I watched the video closer and you used way more than 1/2 of a cup of water. I added water and it started having a consistency similar to yours, but would still break apart. It is baking now, hopefully after baking and adding loads of cheese to it will make it better. The ingredients are expensive. I'm not happy right now.
Not even the cheese could save it. It was nasty. Nobody else in the house would eat it. I did so we weren't throwing out money. Not recommended.
@@holyhex6520 If you use warm water next time it might come together better for you. You can add more water if you want. The texture will be a little different and you might have to use a soft spatula to spread it out in your pan. You can use two sheets of parchment paper to roll out the dough too! Did you add a little oil to help with the texture? Perhaps the brand of cassava flour you have is a little different?
@@FreshisReal I used 120 degrees F water.
Is this gluten free and lectin free?
Cassava flour is lectin free, I believe. If you don't consume flax on your lectin free diet, you can simply leave it out.
Can you use chia instead of flax?
Yes, you could for sure! You can leave it out too, but adding a little flaxseed meal or ground chia helps the texture and adds nutrition. Are you in my baking group on Facebook? I recently shared a post (Aug 11) with extra information to make cassava wraps. You can join if you want: facebook.com/groups/191987888217239
@@FreshisReal thanks. I live in Ghana so flax is hard to find and expensive.
@@FeliciaBoamah Hi! You can leave out the flaxseed meal, no problem! What are other GF and grain-free flours you have access to? I shared a new Reels yesterday on Instagram showing how I make my cassava wraps when I'm in a hurry, you might like to watch it. instagram.com/reel/CbsvdWcpD6Q/ I can share the same video in a TH-cam short too if it's easier for you to watch here. Let me know.
@@FreshisReal thanks I’ll check it out. Yea there’s cassava, plantains, millet, sorghum, tiger nuts, coconut, all locally grown and cheaply available handmade fresh at the local outdoor markets because they are all used in traditional dishes. Just certain things that are not locally available and have to be imported are harder to find and expensive because of the cost of importing.
What could you use instead of flax?
Hi! For this recipe, you can leave it out and it will be fine. I like to add some for extra nutrition and it does help to bind/stick the dough a bit better. If you do want to replace the fibre with something else ground chia seeds would work too even if you just add one tablespoon or half a tablespoon of whole psyllium husk is great too. But again, if you mix the dough with warm to hot water (boiled from the kettle) the dough will come together nicely. On Instagram (instagram.com/p/Cel8ExGpxdx/) I shared a modified version of this recipe with the option of adding a little bit of another GF or grain-free flour. Here are the details: Ingredients:
* 2 tablespoons golden flaxseed meal (Optional or replace with a half of a similar fibre i.e. chia, psyllium)
* 1-2 tablespoons olive oil
* 1 cup cassava flour
* 1/2 cup of another GF flour or sourdough starter (e.i. light buckwheat*, brown rice, GF oat, sorghum, millet, chickpea*, almond*, tiger nut flour*) (optional)
* 1 tablespoon sesame seeds (optional)
* 1/4 teaspoon sea salt
* 1/8 teaspoon garlic powder (optional)
* Hot water to combine the dough (approx. 1/2 cup)
Instructions:
1 - Preheat a well-seasoned cast-iron skillet or non-stick ceramic pan to medium/low. Grease if necessary to prevent sticking or use parchment paper like in the video ;)
2 - Combine and mix all the ingredients in a bowl. If 1/2 cup of hot water was not enough, add a touch more until the dough comes together nicely. With the right amount of water, you should be able to pick up the dough with your hands to roll a ball. Divide the dough into four balls or one portion for a larger pizza crust.
2 - Cook each side for a few minutes or until desired doneness. Enjoy!
PLAN B: If you accidentally add too much water, don't worry. You can always use a soft spatula to spread the dough in the pan.
NOTES: *Grain-free flour. Note that some people on a grain-free diet do consume buckwheat flour.
Would you be worrying about the fragile oils in flax seeds and nut flours? I try to avoid baking with them for that reason. Thank you.
The flaxseed meal or ground flax seed is not necessary in this recipe. You can leave it out and create an equally tasty crust.
Can i use eggs instead of the flax?
That's a great question! All I can suggest is for you is to try it with one egg, although the flax is only added for extra texture and flavour. It works even without, so in this recipe, you don't need the flax or the egg. If you try it, please let us know how it turns out!
@@FreshisReal I think without binder: flax/egg it doesn't hold together nearly as well, I just made it like this and it wasn't as pliable as yours! Btw, is it okay to use extra virgin olive oil instead of olive only oil in baking?
@@faizam5789 Hi Faiza! When you made the recipe, was your water warm (even a little hot)? That helps for sure! I've made these wraps even without flax, and it works, so with your addition of an egg, it should have worked. Then again, I've never tried adding an egg. As for the oil, yes, either will work. I do use EVOO too!
@@FreshisRealHello :) If one is using this for naan flat breads, how many can you make in the quantity you're using in the vid? Thx
@@faizam5789 Hi! Great question! One batch of dough makes one 9-in pizza crust or flatbread. I would say that you could make 2 medium and 3-4 small ones. This recipe is easy to multiply. Maybe try it once with the suggested measurements and then double or triple the recipe for more? It's actually quick to make a few batches one after the other because this recipe is simple. Try it with one batch then make more if necessary. Although if you do make too much, you can refrigerate and leftovers for a few days or freeze them for later ;)
💜🙏💜
What if I can't have flax?
You can leave it out but use warm to hot water as it will help to stick the dough together better. Adding a little olive oil can help too. You could use some ground chia as a substitute or whole psyllium husk (but add less than you would with flax or chia). If you're gluten-free, not necessarily just grain-free, you can also consider adding a small amount of GF oat flour or other GF flour to the mixture.
@@FreshisReal Perfect! Thank you!!!
Ok I like salty treats but I do not want to eat chips and store bought junk. Pretzels maybe?
Is it possible to make this recipe oil free? This looks incredible and I would love to make it xx
I'm pretty sure it will work fine. It might make the dough a little bit crumbly, but you could add a touch more water or even plant milk to compensate. If you try it, please let us know how it turns out for you!
Fresh is Real sure! I’ll try to make it soonish haha when I have some time xxx
No yeast?
Hi! No yeast required for these quick to make flatbreads or pizza crust! Interestingly, I haven't yet created a recipe with cassava flour that contains active yeast!
Thx!
If u are AIP you can use psyllium instead
You can but both are optional. I add some flaxseed meal for nutrition purposes. If you want to add whole psyllium, 1 tsp will be enough for this recipe. Also, it's important to use hot to boiling hot water to help bind the dough together, especially if you're not adding flax or psyllium.
Has anyone tried this recipe and made pizza well"
If you're not sure about using just cassava flour, keep in mind that you can also add other GF flours or even GF sourdough starter to this recipe! Let me know if you have specific questions about the ingredients!
Is cassava the same as tapioca
@@45dianacastillo Both are made from the same plant, but Cassava Flour is more like regular flour in texture. I use it all the time!
I have... and it turned out beautifully. Managed to roll it with silicon rolling pin before putting it one the preheated pan :)
90% of all sea salt has been found to contain microplastics. I wouldn't be so quick to push the stuff. Then again it's also been found in beer and canned seafood so at least you're not alone in your disappointment.
And where is the rise of a pizza crust? Did I miss the moment you added a rising agent? Because if you didnt, this wont taste anything like a pizza crust. IN fact, it doesnt look appatising at all, rubbery and bland.
You don't need a rising agent in this simple but yet tasty grain-free (gluten-free, vegan, nut-free) cassava flour pizza crust. It's perfect for people with multiple dietary restrictions. Have you ever tried cassava flour?
@@FreshisReal I have dietary restrictions, I need to be gluten free, I use casava on a daily basis and this crust looks like a culinary nightmare.
@@nadiah3664 Thanks!
😂 😂 😂 😂
It made a gluey mess. It tasted like shoe leather. I’m going to roll it out to make a wrap.
I no! Which brand of cassava flour did you use? Did you use hot or cold water when mixing? Both will work but the texture is much different.
What about using a rolling pin ? Maybe is more intelligent... Where is the pizza ready ???
You can use a rolling pin if you place the dough in between two sheets of unbleached parchment paper. This was a video to show you how to make a quick no fuss pizza crust, hence the fact that I used my hands in the video. Try what works best for you. The final pizza will up to you to create! ;) Enjoy!