Cassava Pizza Dough

I am so proud of this dough πŸ™‚ 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
ΒΉ/3 cup oil (I used Olive Oil)
2 tbsp soaked chia
2 tsp baking powder
1 tsp salt 
1 Β³/4 cups water



  1. Preheat oven to 425ΒΊ
  2. 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 πŸ˜‰ 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.
  3. 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.
  4. 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 πŸ™‚ Definitely rustic!


I am going to work on some topping combinations and post them later πŸ˜‰ For now, though, enjoy the dough!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s