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✔ 2-1/4 Cups Cassava Flour (by volume)
✔ 1-1/3 Cup Arrowroot Flour (by volume)
✔ 2 Eggs,
✔ 1 Cup Water,
✔ ½ Cup Olive Oil
✔ 1-1/2 Tsp Salt
✔ 1 Tsp Garlic Powder
✔ 1 Tsp Oregano
Preparation: Thoroughly mix the dry ingredients in a large mixing bowl. Separately, mix the wet ingredients well including the yolks. Add the wet ingredients to the dry ingredients in parts until well mixed and then let sit for about 10 minutes. Place the dough on parchment paper (you’ll need it big enough to hold a 14” - 16" pizza crust. Place a second piece of parchment paper on top and roll into a circular shape taking any pieces and rolling them back in. Remove the top piece by peeling away and place a pizza pan sprayed with olive oil in its place. Carefully turn over so the parchment paper is now on top and then remove it by peeling away. Preheat an oven to 425F.
Baking: Place the crust in the preheated oven and bake for about 14-16 minutes until the crust has turned golden (this crust is thicker so that’s why this part takes a little longer). Remove and place toppings and return to the oven to bake for about 7-8 minutes until the crust is browned at the edges and the topping is melted as well (if using cheese or vegan substitute to your preference). Let cool a little and slice into 8 pieces. This is a fun, easy recipe. Try using pizza sauce, sauteed mushrooms and mozzarella cheese. In the pictures, we used sliced, sauteed portabella mushrooms, sliced baby tomatoes and feta cheese.
You can also use half of the dry ingredients listed and half of the wet ingredients listed to make a 10" personal pan pizza - just monitor as you bake as the smaller pizza won't take as long.
Nutrition (per slice): Recipe makes 8 slices. 180 calories, 2 grams protein, 22 grams carbohydrates, 9 grams fat (2 grams saturated fat), 1 gram fiber (nutrition is for the crust only)