This is a simple thin and crispy paleo pizza crust. I’ve used a combination of cassava flour and coconut flour, making the crust nut-free and suitable to pop into school lunchboxes. I made four individual pizza crusts but you may like to make two larger ones. Add whatever toppings you like and I’ve included my “Nut Cheese Spread” recipe below for you to use in place of dairy cheese (omit the spread if you need to avoid nuts). My family has approved the flavour and texture and I'm delighted that they freeze well for a quick weekend meal.
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Preheat oven to 200c (fan-forced). Line two large baking trays with baking paper.
Add the egg, olive oil, apple cider vinegar and water to a large bowl. Beat on medium using a hand-held electric beater until the surface is foamy.
Add the cassava flour, coconut flour, herbs and salt to the wet ingredients and beat on low to create a well combined thick and crumbly batter. Use your hands to gather up the mixture into a ball, it will have a wet feel to it. Allow the ball of dough to sit for 5 minutes.
Divide the ball into four equal portions and place two on each prepared tray, flatten each with your palm. Lightly coat your fingers with olive oil and starting from the centre, push the dough out to make a circle to approximately 16cm in diameter. Make it lovely and thin, then use your fingers to push in the edges slightly to create a neat edge.
Bake for 12 - 14 minutes or until you have firm crusts and just slightly changing in colour, don't overcook as they will be going back into the oven. Remove and reduce the oven to 190c.
Spread on your tomato pizza sauce, a layer of Nut Cheese Spread (recipe below) if using, and your choice of toppings.
Return to the oven and cook for a further 8 minutes or until toppings are heated through and the Nut Spread is lightly golden.
“Nut Cheese Spread” recipe: ¾ cup (100g) raw cashews, 1 Tbsp lemon juice, 2 tsp nutritional yeast flakes, ½ tsp Dijon mustard, ¼ tsp sea salt, pinch pepper and ¼ cup filtered water.
Method: Add all the ingredients to the small bowl of a food processor. Blend on high to create a smooth, thick and creamy consistency. This quantity will be enough for a thin layer over each pizza. The spread can be made while the crusts are baking or ahead of time and stored covered in the fridge. Once chilled the spread may thicken a bit more so just mix in a little more water if needed.
I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.
The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.
Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.
I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.
Cassava flour has been a staple food around the world for centuries. It's native to South America and is presently grown as an annual crop in tropical regions. Cassava is a vegetable and the whole tubular root is peeled, dried and ground down to create a flour (it's not the heavily processed tapioca flour/starch which is only the extracted starch). Cassava flour has a mild flavour, is off-white/cream in colour and is slightly lighter than regular wheat flour but is more absorbent. One cup of all-purpose flour = 2/3 - 3/4 cup of cassava flour, start with less and see how your recipe adapts. I find it's a little like coconut flour in the way that it soaks up liquid and needs an extra egg for binding (all my recipes have been triple-tested). It has the ability to brown and produce a crust when used in baked goods, which often doesn't occur when using gluten-free flours. This paleo flour is free from grains, gluten, soy, nuts, additives and fillers. It's a perfect flour for those doing an autoimmune protocol diet, for nut-free baking, anyone with food allergies or intolerances. Cassava flour is high in potassium and vitamin C, it also contains calcium, vitamin A, folate, magnesium, iron, plus resistant starch, which can improve gut health. The shelf-life of cassava flour is typically much longer than other flours. It can be kept for up to two years and possibly longer if stored in an airtight container in a cool, dark location. Purchase from health food stores or online.
Check out DISCOUNT details: You can purchase online direct from an Australian producer, "Three Spades" (threespades.com.au). Three Spades have been very generous to the JOYful Table followers and have given us a 15% discount on their cassava flour. Use the code JOYFUL15 when purchasing 2 x 2kg bags (4kg or more), add the code when going through the checkout process. Another good brand is Otto's that can be purchased online from iherb.com
Coconut flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is a low-carb flour that's an excellent source of dietary fibre and protein. It's a good grain-free and nut-free alternative but does require a larger amount of liquid than normal when used for baked goods. When replacing in a recipe that calls for wheat flour (or almond meal), use this guide; 1 cup of regular flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. It can be used in soups, gravies and stews as a thickener and adds a boost of nutrition. Coconut flour may promote stable blood sugar levels and a healthy heart. In addition, it may have antibacterial properties and aid digestion and weight loss. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes, I used Organic Coconut Flour from 'Let's Do Organic' and 'Red Tractor Foods' I like their finer texture.
Italian herbs is a blend of dried oregano, marjoram, thyme, basil, rosemary and sage. A classic combination of lovely fresh herbs that you will find in many Mediterranean dishes. Mix into a tomato paste or puree to make a flavourful pizza sauce or add to roast chicken or fish. I use the brand 'Simply Organic' which I purchase online from iherb.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.