I went a little button crazy when it came to buying flour during this pandemic! I have so many different types of flour in the house, than I know what to do with! One of the flours I have is called cassava flour. It’s naturally gluten free yet holds great flavor!

I browsed around at some random recipes with cassava flour to see what I could do with it and found a few posts about cast-iron skillet pizzas. This sounded perfect for a Sunday night in with the roommate and some wine! I found one recipe to follow for making the crust portion but did my own toppings.

Here’s the link to the original recipe: https://thedomesticman.com/2015/08/11/ottos-cassava-flour-pizza-crust/

Ingredients:

FOR THE CRUST:

• 1/2 cup cassava flour
• 1/2 cup arrowroot flour
• 1/4 cup heavy cream
• 1/4 cup water
• 2 tbsp butter
• 1/2 tsp salt
• 1 large egg, beaten
• 3/4 cup grated sharp cheddar
• 1/4 tsp white pepper
• 1/4 tsp dried oregano
• 1 tsp onion powder
• 1 tsp garlic powder

FOR THE TOPPINGS:

• Pizza sauce or Pasta sauce of choice (I used a pasta sauce I had purchased from Trader Joe’s and it was delicious)
• Mozzarella cheese
• Pepperoni
• Black olives
• Corn
• Bell Peppers (Red or Green)
• Chicken (I had leftover cajun spiced chicken and diced it up to sprinkled onto the a pizza)

Instructions:

FOR THE MAIN:

1. Preheat your oven to 450°F
2. Combine the flours in a large mixing bowl and set aside.
3. In a saucepan, combine the heavy cream, water, butter, and salt and warm over medium-low heat. Once the butter melts and the liquid just starts to bubble, remove from the heat
4. Stir the cream mixture into the flour mixture and let cool for 5 minutes
5. Add in the beaten egg and then knead together with your hands
6. Add the sharp cheddar, white pepper, garlic powder, onion powder and oregano to the flour mixture and continue to knead together until it’s dough-like
7. If it gets too sticky to work with, dust it with some more arrowroot flour or water, little by little if too dry (makes enough for two small pizzas)
8. Split the dough in half, then stretch out each half into the thinnest disc possible without tearing (use a rolling pin if you have one)
9. Put one half in an 8- to 10-inch cast-iron skillet, spreading the dough to the edges of the skillet with your fingers
10. With a fork, poke some holes in the dough to let air pass through
11. Bake in the center of the oven for 6 minutes, then take it out and put it on the stovetop to cool for 1 minute (it gives the dough time to cook through without burning the toppings)
12. Add pizza or pasta sauce, cheese, and all toppings as desired
13. The put the pizza back in the oven and bake for another 15 minutes or until the cheese starts to brown
14. For extra-crispy toppings, leave in for another minute or two
15. Repeat the process with the other half of the dough and then enjoy!

Tips/Notes:

• Best to eat when fresh, not the next day
• I layered one of the pizzas with twice the toppings and baked them for an additional five minutes – not a bad choice!