Cassava Flour Pizza Crust

A crisp, chewy, and gluten-free pizza crust made with cassava flour—perfect for holding all your favorite toppings.

Ready in 35 minutes Rich in smoky flavor Traditional Nigerian recipe
Cassava Lafun Flour
PART OF THIS DISH

Ingredients

  • 2 cups cassava flour
  • 1 cup of warm water
  • 2 tablespoons of olive oil
  • 1 teaspoon sugar
  • 1 packet of active dry yeast
  • 1/2 teaspoon salt
  • Pizza sauce, cheese, and toppings of your choice

Cassava Lafun Flour

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Method

  1. Dissolve sugar in warm water, sprinkle yeast on top, and let it sit until frothy (about 5 minutes). Mix cassava flour and salt in a bowl, then add the yeast mixture and olive oil to form a dough.
  2. Knead the dough for 8–10 minutes until smooth, then let it rise in a greased bowl for 1–2 hours.
  3. Preheat the oven to 425°F (220°C), roll out the dough into a crust, and place it on a pizza stone or baking sheet.
  4. Add sauce, cheese, and toppings; bake for 15–20 minutes until golden and bubbly, then slice and serve.

Dish image Image for illustrative purposes only. Final presentation may vary.
Cassava Lafun Flour

Chef's tip

Par-bake the crust before adding toppings to avoid sogginess and get a firmer base.

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