A quick and easy pizza crust recipe that can have pizza on the table before delivery? Yes please! This rustic, Roman style pizza is no fuss, has only a handful of ingredients, and gives a zero crumble, chewy and only slightly doughy crust. Itt is absolutely yeast and grain free, so that even those of us with tummy troubles can enjoy it. Try it any weeknight, keep extras in the freezer, because it is sure to be a hit!
Prep Time: 5 minutes + 10 mins passive
Cook Time: 8 min + 15 minutes
Total Time: 40 minutes
Servings: 2 pizzas (4-8 servings)
Ingredients
Pizza Crust
- ⅔ cup of cassava flour
- ⅔ cup of batata flour (if unavailable can sub tigernut or chickpea flours)
- ⅔ cup of coconut flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups dairy free milk of choice
- 4 Tablespoons olive oil
Pizza Sauce
- 1/3 cup sunflower seeds
- 2 cups basil
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 teaspoons nutritional yeast
- 1/4 cup olive oil
Pizza Toppings (Your choice, here are some examples:)
- 2 ripe roma tomatoes, sliced thinly in rounds
- 1 (2 ounce) can chopped black olives, drained
- 1 small red onion, sliced in half moons
- 8 pieces of bacon
Instructions
The mix of flours in this crust gives both crispy textures on the outside and a super soft and scrumptious inside. It holds together well and doesn’t crumble, even with ample toppings. It is also easily doubled, so you can feed a crowd!
For the crust…
Use a sieve over a medium sized mixing bowl to combine the batata flour, cassava flour, coconut flour, baking powder, and salt together. The batata flour adds a rich nutty flavour, starch and is the most like whole grain flour. If you do not have yam/sweet potato flour available to you, tiger nut flour or chickpea flour make good alternatives. The tapioca or cassava flour is the lightest and also stickiest, and so helps to bind the dough together in place of gluten. The coconut flour adds moisture, density for the crisp outside, and keeps the tapioca from becoming too gummy!
Next stir your milk of choice and olive oil into the dry mixture until a soft dough forms. The milk should be full fat and have minimal additives to avoid disrupting the texture of the dough. I used homemade coconut milk. As the dough comes together, you should notice that it is neither too sticky or crumbly. If it crumbles easily, add milk a couple tablespoons at a time. Sprinkle a little batata flour on a clean working surface, silicone sheet or parchment paper. Turn the dough onto the surface and knead a few times. Cut the dough in half and shape it into two balls. Cover the dough balls with an inverted bowl (to keep from drying out) and let sit for 10 minutes.
For the sauce…
Meanwhile, add all pesto sauce ingredients into your high speed blender or food processor and blend until smooth. I chose pesto as it adds a slight cheesy taste and texture without added dairy cheese. However, a cream sauce or tomato sauce would also work nicely here- it is your choice!
After the dough has rested, roll each dough ball out onto a silicone sheet, parchment paper or oiled baking sheet. Use your hands to shape each crust into a 10-inch oval, patting and shaping the edges with your fingers. This feels fun, kind of like you are back in preschool. This dough is not intimidating, and is easy to shape without crumbling or sticking, but it doesn’t stretch the way gluten containing dough does so still be gentle.
Preheat your oven to 400 degrees F and then bake the crusts for 8 minutes. At this point if you are doing meal prep, you can allow the crusts to cool, top the pizzas with your favorite ingredients, and keep them in the freezer for a lazy dinner day, kids snack time, or anytime! These pizzas store well in airtight wrapping for up to 3 months in the freezer and 2 days in the fridge.
As your crust is baking, prep your favorite pizza toppings. As you can see I went cheese free, however you may want to try WILDFIT Mozza or Ricotta on top of yours! I chose a simple rustic style pizza with classic Italian toppings, however feel free to make them your own. The crust holds up well to weight, so don’t skimp on those veggies! Once your crust is decorated, slide that pizza back into the oven and bake until light golden brown, about 15 minutes. Serve immediately, or cold, as long as you enjoy.
