Top 25 Most Shared Pizza Crust Recipes

20. Cassava Pizza Crust

Ingredients

• 1 1/2 pounds yuca , (a.k.a. cassava)
• 3 tablespoons palm shortening – Be sure to choose a responsibly sourced brand
• 2 teaspoons coarse sea salt
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 2 tablespoons coconut flour
• parchment paper
• Toppings of your choice – My fave is cheese and mushroom, but if AIP, spread with pumpkin puree mixed with some fresh lemon juice instead of tomato sauce and top with minced kale AIP-friendly sausage (shown below).

Instructions

1. Preheat oven to 375F. Fill a medium sized pot halfway with water and bring to a boil.
2. Meanwhile, cut ends from cassava root, then using a vegetable peeler or sharp knife remove tough waxy skin and discard. Chop the root into large pieces (no smaller than 2 inches).
3. Add large cassava pieces to boiling water and cook until fork tender. Drain and allow to cool before blending.
4. Combine cooked cassava (1 1/2 pounds should yield about 2 cups), palm shortening, salt, basil, and oregano in a food processor until smooth.
5. Remove from food processor, work in coconut flour, and allow dough to cool completely on a large piece of parchment paper.
6. Allow dough to cool completely.
7. Roll out dough thinly – about a half inch thick.
8. Bake for 15-20 on a parchment lined baking sheet or until nicely browned throughout.
9. Remove from oven and flip crust(s) over and continue baking until this side is browned as well.
10. Cassava rapidly absorbs liquid, so to avoid soggy crust, wait to add toppings until right before serving, and place drier toppings closer to the crust (sauce on top). 

Recipe Source