If Pizza is Life, Then this New York Style Gluten Free Pizza Recipe is Heaven

If Pizza is Life, Then this New York Style Gluten Free Pizza Recipe is Heaven

Pizza has got me so thirsty I will legit take it anyway I can get it: fresh, frozen, even cold and leftover from the night before. It’s just one of these things I can’t live without. My love affair with pizza has spanned several decades. Sure we’ve had our ups and downs from a lactose intolerance to a Celiac diagnosis, but some how we’ve always managed to make things work.

Lately though, things were starting to get a little old. That is until one of my besties, who also happens to share my gluten affliction and a love for pizza, told me about this gluten free and paleo New York style cassava flour based pizza dough recipe. I think she put it best when she called it a “Total Game Changer”.

I know you may be thinking, what business does cassava flour have in a pizza dough recipe anyway? But don’t knock it until you try it!

Believe me, I wouldn’t lead you astray. Growing up in Northern New Jersey (just outside of NYC), I take my pizza seriously and I know what real New York style pizza tastes like. It may not have touched my lips since my pre Celiac days but believe me, you never forget New York Style pizza.

I’m confident enough to say that this cassava flour based gluten free pizza dough recipe is the closest thing to the real deal that I’ve had since the gluten free pride of Point Pleasant New Jersey, Jason’s Organic Pizza, (R.I.P.) tragically went out of business a few years back.

You can’t just take any old pizza recipe and substitute the wheat flour with cassava flour though. You’ve gotta come legit and use Otto’s Naturals Cassava Flour in Otto’s endorsed paleo, gluten free New York Style pizza dough recipe as developed by Alana Figueira of Planks Love & Guacamole.

If you still don’t believe me, the proof is in the pudding. Check out this side-by-side pic of my gluten free cassava flour crust and a glutenous wheat flour dough pizza. Bet you can’t tell which is gluten free!

gluten free pizza recipe

I wish I could take credit for this recipe because it is so good and I want to be responsible for bringing delicious pizza to the Celiac masses but recipe credit goes to Alana Figueira of Planks, Love & Guacamole by way of Otto’s Naturals.

If you and three of your gluten free friends have self restraint this recipe will serve 4 humans otherwise it’s enough for 2 big eaters or one of me (because I usually can’t stop myself #selfcontrol).
Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins

Ingredients

Dry:
1 cup Otto’s cassava flour
1 tbsp coconut flour
5 tbsp arrowroot flour
1 tsp salt
1 tsp garlic (optional)
Wet:
1 egg
1/4 cup extra virgin olive oil

Yeast mix:
1/2 cup warm water (approx 105-110F)
1 packet active dry yeast
1 tbsp honey

Preparation

Yeast Mix Prep: In a small bowl, add warm water and honey.  Mix to dissolve.  Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn’t yeast may be bad in which case you have to start this process over again with a new yeast packet.

Mix dry ingredients in large mixing bowl to combine.

Lightly whisk eggs and olive oil together in a small bowl.

Add egg mixture and activated yeast to the dry ingredients.

Mix to form a dough ball.  Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.

gluten free paleo pizza recipe

Once dough has risen, preheat oven to 550F.

Pro Tip: This recipe comes out best if you use a pizza stone!!! The stone needs to be preheated with the oven!

Place the dough on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn’t stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.

Place your toppings on the dough. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated pizza stone.

Bake in the oven for 8-12 minutes until dough is firm and slightly golden and cheese has melted. Remove from oven and let cool, then enjoy!

Gluten free or not, Friday night will aways be pizza night <3

Enjoy,

Ash

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