Food trends seem to come and go without me jumping on the bandwagon. Did you see a ton of kale chip recipes here a few years back? Nope. Ancient grain concoctions? Endless ways to eat an avocado? Cauliflower pizza? Okay that one I couldn’t resist. I really wanted to believe all those raving reviews. While it did taste like pizza should, it didn’t feel like it at all, you couldn’t pick it up fold over and consume while standing up over the sink – you know? It was the kind of situation that required a fork and knife.
I follow quite a few gluten free blogs and Instagram accounts, lately I’ve noticed a buzz about Otto’s Cassava Flour for Pizza. Raving reviews, basically calling it the Holy Grail of pizza crusts. I had to be sure, had to give it a try.
Well, much to my surprise — it tastes great! While it was a bit tricky to roll out, because you know most gluten free doughs stick to everything, even parchment paper, but it was so worth it. Not only did it taste just like a regular pizza — it also has a firm crispy crust, that you can pick up!
We made two versions of this pizza. The first we cooked in a 550 degree oven with the oven rack set on the lowest rail – to get a nice crisp bottom. The other we cooked 3/4 of the way then popped it onto the BBQ that was scorching hot for a few minutes — which yielded a perfectly crisped crust with a nice hint of smokiness.
Either way, we nailed it.
- Yeast mix:
- 1/2 cup warm water (approx 105-110F)
- 1 packet active dry yeast, OR 2 1/4 tsp active dry yeast
- 1 tbsp honey
- 1 cup Otto's cassava flour
- 1 tbsp coconut flour
- 5 tbsp arrowroot flour
- 1 tsp salt
- 1 tsp garlic powder (optional)
- dried herbs (optional)
- 1 egg
- 1/4 cup olive oil