cassava pizza base

Cassava Thin-Crust Pizza Base

Cassava Thin-Crust Pizza Base

Cassava Thin-Crust Pizza Base

Let’s make gluten-free pizza dreams come true! Perfectly crisp on the edges and soft centre. Yummy!
This recipe can easily be made vegan if you are catering for egg or dairy intolerances.

Cooking Time: 10-15 minutes
Prep Time: 10 minutes

  • Cooking Method
    • Baking


  • 150g Isabel’s Cassava Flour
  • 130g Water
  • 30g Olive oil
  • 1 Free range egg, lightly whisked
  • A pinch of sea salt
  • A pinch of garlic powder (fresh garlic will also do) or oregano (all optional, but helps adding flavour to your base)


  1. In a microwave proof bowl mix together the flour, salt and oregano or garlic (if you are using) and make a well in the middle.
  2. With the bowl still over the scale, add the water and the oil and mix well to form a homogeneous paste.
    Lightly whisk the egg and set aside.
  3. Then place the bowl with the cassava mixture into the microwave and cook for 1 minute and 30 seconds on high (900w).
    Remove the bowl from the microwave the paste should be cooked and hot, but not too hot to handle. So, start to bring the dough together, kneading it to make a pliable dough. If the dough is still not quite coming together, then place it into the microwave again for just a few seconds. Don’t leave the dough too long in the microwave, otherwise you’ll end up with a piece of rubber.
  4. As the dough comes together and has cool down, start work in the egg bit by bit and incorporating with your hands.
    After adding the egg your dough might feel that the dough will be quite clumpy slightly sticky at this stage. So, sprinkle some of the cassava flour on top (about 1 Tbsp) using your fingertips and the palm of your hands, knead and fold the dough until you have a pliable dough. At this stage you might also want to drizzle a few drops more of olive oil and knead the dough until you are happy with it.
  5. Divide the dough into 2 equal pieces to make two medium bases or make a large 12” base.
  6. Roll the dough out very thin about 2mm, then with help of the rolling pin move the pizza base onto the pizza tray. Now, be aware that this dough does not like a lot of moisture applied, so be careful as it can become soggy at the bottom and chewy. Prime your base with a thin layer of olive oil or read pesto and part bake the base on a pre-heated oven 180C, but no hotter than 200C for about 5 minutes. Please don’t take your eyes off the base, because if you leave it in the oven for too long you will end up with a biscuit.
  7. If the base puffs up a little don’t worry about it as long you don’t leave the base in the over until it becomes hard it will be okay, it will go down as you open the oven.
  8. After approx. 5 minutes remove the base from the oven and apply your toppings.
    Return the pizza to the oven and cook for a further 10-15 minutes or until the toppings are cooked.

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Tips: Wrap the dough well in cling film whilst prepare the toppings so it doesn’t dry out.

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