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/
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
- Black olives
- Bell Peppers (Red or Green)
- Chicken (I had leftover cajun spiced chicken and diced it up to sprinkled onto the a pizza)
FOR THE MAIN:
- Preheat your oven to 450°F
- Combine the flours in a large mixing bowl and set aside.
- 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
- Stir the cream mixture into the flour mixture and let cool for 5 minutes
- Add in the beaten egg and then knead together with your hands
- 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
- 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)
- 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)
- Put one half in an 8- to 10-inch cast-iron skillet, spreading the dough to the edges of the skillet with your fingers
- With a fork, poke some holes in the dough to let air pass through
- 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)
- Add pizza or pasta sauce, cheese, and all toppings as desired
- The put the pizza back in the oven and bake for another 15 minutes or until the cheese starts to brown
- For extra-crispy toppings, leave in for another minute or two
- Repeat the process with the other half of the dough and then enjoy!
- 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!