Cassava Pizza Crust – AIP

cassava bread loaf

Let’s talk Cassava. My previous post was on Cassava Flatbread. After making this recipe for the second time this week, I felt it was owed a second salute. The recipe for this pizza is exactly the same. No new ingredients, however, I wanted to touch on just how versatile and incredible the Yuka root is (where we get cassava flour) and what dreamy foods you can create with it!

Look at that pizza crust. It is absolutely perfect.

cassava bread loaf 3

Its Gluten Free, Egg Free, Dairy Free, Paleo and AIP compliant, Coconut Free and Fat Free all without taking away from any of the pleasures of a perfectly chewy, stable and dependable pizza crust.

Again, with Cassava, I prefer the cook ahead of time method. Like the glass of wine you will enjoy with this bread (speaking from experience here), it becomes better with age. I enjoy it best once refrigerated. Now that doesn’t mean you cant have a warm piece of bread. Throw a slice in the toaster and lather with your favorite spread, dip it in olive oil and herbs, slice up some raw goats or sheeps cheese on top, maybe add a fresh tomato from the garden, dip in hummus, the possibilities are literally endless! This bread is the perfect vessel for any and all of your culinary creations!

Its practically begging to be utilized.

cassava bread loaf 2

This blog post just keeps on getting better and better (like the said wine and bread above) do you know why? Because this recipe took all of 3 minutes for me to whip up. Less than that actually. With only a handful of ingredients (recipe posted again bellow) it will become a staple in your GF kitchen, I guarantee it!

Some benefits of Cassava flour (not to be confused with tapioca – the starch derived from the Yuka root) are its low Glycemic Index, resulting in the ability to stabilize your blood sugar. This comes in handy for Diabetics or those sensitive to insulin spikes and sugar crashes. It also has saponins, chemical compounds found in many diverse plant species, that can soothe inflammation and balance out your gut microbiology. Cassava contains resistant starch, which is crucial in feeding your good gut bacteria, acting as a prebiotic in your gut. Cassava also contains many B Vitamins, including folate and thiamin as well as minerals such as Iron, Magnesium and Potassium.

Cassava flour is a higher caloric Tuber, I believe to be the highest out there that we know of. Something to take into consideration when you sit down to your family pizza – portion control is still wise and your advantage.

*Note, the Yuka root does contain a toxic compound called linamarin, which can be poisonous if consumed RAW. So please dont sit down to an uncooked Yuka root and eat it like a carrot – cook it first!

I hope you’re inspired to try out this incredible Tuber if you haven’t already. And if you have, I hope your double inspired to get in that kitchen and see what you can do with it!

Bon Appetit!

  • 2 cups Cassava Flour
  • 1 tsp Sea Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 40 grams Beef Gelatin (4 scoops of Vital proteins)
  • 1 TBSP Apple Cider Vinegar
  • 1 1/2 cups Water

Pre-heat your oven to 400 degrees. I let my stone pan pre-heat in the oven to activate the ”not stick”. It adds a beautiful textured bottom to your bread, sealing the bottom instantly. If you dont have a seasoned stone pan, I’d suggest using parchment paper on a cookie sheet, or 9×13” pan.

In a bowl, combine the Cassava Flour, Salt, Baking Soda, Baking Powder gelatin and mix well. Add the water and vinegar.

Evenly distribute the dough into whatever shape/size pan you’re going for. You can use this for a pizza crust, sandwich bread (baked in a single layer on a cookie sheet) or a cake pan to make a tortilla, even in a muffin tin to make mini English muffins!

The thickness of your dough will determine how long it should cook. I’d say at least 30 minutes for a 1 inch thick dough and an additional 10 minutes for every 1/2 inch. You’re looking for golden brown, and cassava is difficult to over bake. When removed from the oven, separate the edges of the dough from the sides of the pan, or if you used the parchment paper method, remove from the pan and allow to cool on a wire rack.

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