I am so proud of this dough 🙂 I made up this recipe to satisfy my need for a piece of pizza I could pick up that was still a little and chewy. This definitely checks all the boxes! It also takes so little time because there’s no waiting on yeast. I am going to keep trying out different things so there will be updates, but this is pretty perfect the way it is.
Cassava Pizza Dough
2 cups cassava flour ¹/3 cup oil (I used Olive Oil) 2 tbsp soaked chia 2 tsp baking powder 1 tsp salt 1 ³/4 cups water
- Preheat oven to 425º
- Soak your chia seeds so that you have approximately 2 tbsp (takes ~10 min). (I almost always have some soaking, but I will look into exactly what measurements you need to yield 2 tbsp) Feel free to sift your dry ingredients together while they soak or gather up your toppings 😉 Combine with the other ingredients. The dough should feel very smooth. If you aren’t there just add water a tbsp at a time. It going to feel exactly like wheat dough, but it will be close.
- Grease/line a sheet pan and separate the dough into two equal balls. Take one of the balls and place them in the middle of your sheet tray. Gently press the dough into a pizza shape. It won’t be perfect, but it will taste that way.
- Prebake the dough for 5 minutes. Add your toppings and then bake for an additional 15 minutes. I have also baked it for 20 minutes and then topped it with sauteed veggies and the like for a slightly firmer crust.
Pre-oven 🙂 Definitely rustic!
I am going to work on some topping combinations and post them later 😉 For now, though, enjoy the dough!