FEAST FOR FREEDOM
Living and Thriving Gluten Free

Healthy & Gluten Free

Author:     
Categories: Main Dishes   •   Snacks    

A delicious yuca and cheese pizza crust that's grain and gluten free, along with a quick pizza sauce. The crust is not dry and won't crumble when cooked, and is midway between a thin and crispy crust and a thick and chewy one.

Pizza slices on a cutting board
Image by: Thora Toft

Prep time: 30 minutes Cook time: 20 to 30 minutes Makes: 1 large, 2 small, or 4 personal pizzas Difficulty: Medium

Gluten free Grain free Soy free

Use all organic ingredients. Ensure any spices are labeled certified gluten free, and any packaged items are labeled gluten free. For the tomato sauce used to make the pizza sauce, try and find organic, and no other additives other than salt. Common additives in canned tomatoes can cause digestive and other problems. Non organic tomatoes can have red dye that is unlabeled, which can cause digestive upset among other things (red dye added in the field before harvest, so not required to be labeled - not applied to organic crops).

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Ingredients:
Pizza Crust:
1 1/2 cups Yuca flour (not tapioca or yuca starch)
1 teaspoon Baking powder, gluten free (or grain free if needed)
1/2 teaspoon Sea salt
3/4 cup Grated mozzarella cheese
1/4 cup Butter, at room temperature, plus more for greasing the pizza pan
1 large Egg
 
Pizza Sauce:
1 tablespoon Butter
1 to 2 cloves Garlic, finely chopped
1/4 cup Onion, finely chopped
1 teaspoon Sea salt
1/2 teaspoon Black pepper
1 tablespoon Dried oregano
1 tablespoon Dried basil or thyme
Dash Hot pepper flakes or ground hot peppers (optional)
1 cup Tomato sauce, plain (not spaghetti sauce)
 
Pizza Toppings:
2 cups +/- Grated mozzarella
Toppings of your choice - ham, salami, pepperoni, pineapple, green peppers, olives, etc.
Directions:
Pizza Crust:
  1. Preheat your oven to 450 degrees F.
  2. Grate the cheese for the crust and the toppings. Prepare all vegetables for sauce and toppings of your choice.
  3. Generously grease your pizza pans with butter.
  4. Combine yuca flour, baking powder and salt in a bowl.
  5. Add 3/4 cup grated mozzarella to the yuca flour mixture. Stir to break apart all the cheese shreds and allow them to be coated well with flour, and evenly distributed.
  6. Add butter to yuca flour mixture. Stir with a fork or use a pastry cutter to break up the butter and blend evenly into the flour. It will be paste like, in clumps, and not quite like making pastry. As long as the butter is evenly distributed and broken up small, then it's fine.
  7. Beat egg in small bowl. Add 1 tablespoon water to the egg. Mix. Add to yuca flour mixture. Using your hands, start to combine the egg mixture into the flour mixture. Add more water, 1 tablespoon at a time, blending really well after each addition. The amount of total water added can vary quite a bit, depending on your variety of yuca flour, humidity, etc. You can use anywhere between 2 to 8 tablespoons or more of water. The texture that you're looking for is softer than bread dough, but definitely not runny. It should hold it's shape but not be dry. You should be able to press it between your fingers, to shape it, without breaking, until it gets quite thin. It won't hold together quite like bread dough, but it shouldn't be falling apart.
  8. Start to flatten the dough in your hands. Use 1/4 or 1/2 the dough at a time if needed. Once the piece starts to get too big, then transfer to your pizza pans. With your fingers, press the dough into the shape and size you want. It should the 1/8" to 1/4" thick. You can form a raised edge if you like, to contain the sauce, if you are freeforming the shape and not relying on the pan edge.
  9. Place the crusts in the oven for about 10 to 15 minutes, until the bottom is starting to turn brown. If you would like it a little bit more crisp, then you can also put it under the broiler to brown the top of the crust for the last 2 minutes, being sure to watch it very carefully. It should start to brown just a little bit.
  10. Remove from oven. Let cool for 5 minutes, then carefully use a heat proof flipper or spatula, and separate the crust from the pan. This will make cutting the pizza much easier later.
Pizza Sauce:
  1. Heat 1 tablespoon butter in a frying pan over medium-high heat. When melted and starting to bubble, add chopped onions and garlic. Add salt, pepper, oregano, basil / thyme and red pepper flakes. Stir to combine. Cook for 2 minutes, stirring often.
  2. Add tomato sauce and cook for 5 minutes, stirring often, to heat through. You want it a bit thicker than ketchup would be. If it's too runny, just cook it a little more to cook off some of the liquid.
  3. When crust is finished cooking, add pizza sauce and spread out evenly.
  4. Add whatever toppings you want under the cheese. Add the cheese. Add whatever toppings you want on top of the cheese.
  5. Place in oven for about 10 to 15 minutes. If you have a broiler, and don't have toppings that would burn under a broiler, then you can place under the broiler as soon as the cheese has fully melted. This will allow the cheese to brown nicely. Watch carefully so it doesn't burn.
Cut into your desired sizes and shapes and enjoy!
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