Lauren Boggi's Studio LB

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PIZZASALAD

lauren boggi

Invite the girls over and make this recipe! I’ve been making this since the beginning of quarantine and it’s become a staple. The crust is made with Cassava flour which is a grain-free, whole food based flour. It’s awesome because it mimics gluten so the crust fluffs up. It’s made by dehydrating and then grounding the cassava root. After the crust has cooked and cooled you literally just top the crust with your favorite salad dressing, salad combo, crushed red pepper and serve. Everyone in the house loves it. Enjoy!

Cassava Pizza Crust Ingredients 

  • ½ cup warm water

  • 1 packet (2 ¼ teaspoons) active dry yeast (I like Red Star Brand)

  • 1 tablespoon honey 

  • 1 cup Otto's Naturals - Cassava flour

  • 5 tablespoons arrowroot flour

  • 1 tablespoon coconut flour

  • 1 teaspoon salt

  • 1 egg white

  • ¼ cup olive oil (I’ve been using Wonder Valley but anything will do)

Instructions  

  1. Prepare yeast mix: In a small bowl, add warm water and honey. Mix to dissolve.  Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad.

  2. Mix dry ingredients in large mixing bowl to combine.

  3. Lightly whisk egg white and olive oil together in a small bowl.

  4. Add egg mixture and activated yeast to the dry ingredients.

  5. Mix to form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and let rise for 1 hour. It will not double in size, but it will rise a little.

  6. Once dough has risen, preheat oven to 550. Preheat pizza stone or baking sheet.

  7. Place the dough on parchment paper and roll dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.

  8. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.

  9. Bake in the oven for 8-12 minutes until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes.

Recipe Notes:

Serves: 4

Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins
Total Time: 1 hr 25 Minutes