Easy 30-Minute Grain-free Pizza Crust
Bring home the pizzeria for family pizza night tonight with this Easy Grain-free Pizza Crust! You get all the taste you love, and nothing added that you don’t want!
Ingredients
- 2 Cup Cassava Flour 280 g
- ½ Cup Arrowroot Starch 64 g
- ¼ Cup Olive Oil
- 1 ½ Cup Warm Water
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 1 ½ Teaspoon Garlic Powder
- 2 Tablespoons Yeast I use quick-rising yeast.
Instructions
- Preheat the oven to 400 degrees and prepare your pizza pan. I like to lay a piece of parchment paper over mine to help keep it from sticking at all while it bakes.
- In the bowl of a mixer, combine the yeast, warm water and sugar and let it sit to activate the yeast.1 ½ Cup Warm Water, 2 Tablespoons Yeast, 1 Tablespoon Sugar
- Measure the cassava and arrowroot flours with salt and garlic powder. See notes above on measuring the flours.2 Cup Cassava Flour, ½ Cup Arrowroot Starch, 1 Teaspoon Salt, 1 ½ Teaspoon Garlic Powder
- With the mixer going slowly, add the flours to the yeast mixture until it's combined.
- Add the olive oil and mix until a soft dough is formed.¼ Cup Olive Oil
- Transfer the dough to the pizza pan or baking sheet if that's what you are using.
- Shape the dough into the desired size or sizes or divide it into two smaller crusts.
- Par-bake the crust for 7-10 minutes, depending on size.
- Top with pizza sauce and desired toppings.
- Bake the pizza in the preheated oven for 20-25 minutes.
- Remove the pizza from the oven, slice, and enjoy!
Notes
Shaping the Pizza Crust
This dough is soft and pliable. It does not have the usually pull that most bread doughs have. The easiest way to shape the dough is to gently push on it starting in the center and working your way out. I do NOT recommend rolling out the dough. It seems to get a little tough when you do that so I would stick to gently shaping.
The thicker you leave the crust, the softer it will be. I like to have the main pizza about ⅛ inch thick while leaving the outer crusts thicker.
This crust makes 1 Large pizza or 2 smaller ones depending on what you want.
Baking the Pizza
This pizza cooks at 400 degrees. If you like a softer, more chewy crust cook it about 20 minutes. If you want that little bit of crisp on the bottom of your pizza, cook it about 25 minutes.
I will usually start looking at the crust about 20 minutes in and then see if I want to take it longer. I will pick up an edge and see what it’s doing on the bottom to check on it. I like mine with a little crunch on the bottom.
Nutrition
Calories: 310kcal
Tried this recipe?Let us know how it was!