Pizza

[The Pie Party Remix]

Crispy-crust pizza topped with quality ingredients that rivals your favorite pizzeria. This is family fun that brings everyone together in the kitchen – from kneading dough to choosing toppings, making memories one slice at a time.

remixology.com/recipe/pizza/

Makes

Serves 4-6

Total Time

2 hours (20 min prep + 1 hour rise + 12-15 min bake)

Ingredients

For Crust:
2 1/2 cups (300g) cassava flour (or 00 flour)
1 tsp (3g) active dry yeast
1 tsp (6g) sea salt
1 tbsp (12g) coconut sugar or allulose
3/4 cup (180ml) warm water (110F/43C)
2 tbsp (30ml) extra virgin olive oil

For Assembly:
1/2 cup (120ml) pizza sauce (sugar-free marinara)
8 oz (225g) fresh mozzarella, torn into pieces
1/4 cup (25g) parmesan cheese, freshly grated
2 tbsp (30ml) extra virgin olive oil for drizzling
Fresh basil leaves

Optional Toppings:
Nitrate-free pepperoni, mushrooms, bell peppers, onions, olives

Steps

Activate Yeast:

In small bowl, dissolve yeast and coconut sugar in warm water (110F/43C). Let stand 5-10 minutes until foamy and bubbly, indicating active yeast.

Mix Dry:

In large bowl, whisk together cassava flour and salt. Create well in center for wet ingredients.

Form Dough:

Add activated yeast mixture and olive oil to flour well. Mix with wooden spoon until shaggy dough forms, then turn onto floured surface.

Knead:

Knead dough 8-10 minutes until smooth, elastic, and slightly tacky. Add flour if too sticky, but avoid over-flouring which creates tough crust.

Rise:

Place dough in oiled bowl, cover with damp towel, and let rise in warm place 1 hour until doubled in size. Meanwhile, preheat oven to 475F (246C).

Shape:

Punch down dough and roll into 12-14 inch circle on parchment paper. Transfer to pizza stone or baking sheet, creating slightly thicker border for crust.

Top:

Spread sauce evenly, leaving 1-inch border. Add torn mozzarella, parmesan, and desired toppings. Drizzle with olive oil and season with salt and pepper.

Bake:

Bake 12-15 minutes until crust is golden brown, cheese is bubbly and slightly browned, and bottom sounds hollow when tapped.

Finish:

Remove from oven and immediately top with fresh basil leaves. Let cool 2-3 minutes before slicing to allow cheese to set slightly for cleaner cuts.

Make it Good For The Gut (Optional)

Use fermented pizza sauce or add 1 tablespoon apple cider vinegar with the mother to regular sauce. Include probiotic-rich aged cheeses like aged gouda or pecorino romano. Add fermented vegetables as toppings (fermented mushrooms, pickled jalapeños). Use sourdough starter instead of yeast for naturally fermented crust. Include prebiotic-rich toppings like garlic, onions, and artichoke hearts.

Remix Options

Crust Alternatives: Use cauliflower crust for lower carb, almond flour for grain-free, or pre-made whole wheat for convenience. Cheese Variations: Try goat cheese, ricotta dollops, or vegan cheese alternatives for different flavors. Sauce Options: Use pesto, white sauce (garlic and olive oil), BBQ sauce, or olive tapenade as base. Protein Additions: Add grilled chicken, Italian sausage, prosciutto, or plant-based proteins. Veggie Combinations: Try Mediterranean (olives, tomatoes, feta), Mexican (peppers, onions, cilantro), or seasonal vegetables. Gourmet Toppings: Add arugula after baking, truffle oil drizzle, pine nuts, or sun-dried tomatoes. Mini Pizzas: Divide dough into 4 portions for personal-sized pizzas with different toppings.

Good To Know

Cassava Flour Benefits: Creates perfectly crispy crust that’s naturally grain-free and paleo-friendly while providing authentic pizza texture and flavor. Yeast Activation: Water temperature is crucial – too hot kills yeast, too cold won’t activate it – aim for 110F (43C) or comfortably warm to touch. Dough Development: Proper kneading develops gluten-like structure in cassava flour – knead 8-10 minutes until smooth and elastic. Rise Environment: Warm, draft-free area helps dough rise – try inside oven with light on or on top of refrigerator. Rolling Technique: Roll from center outward, rotating dough frequently to maintain round shape and prevent sticking. Pizza Stone Advantage: Preheated pizza stone creates crispy bottom crust – preheat for 30 minutes at high temperature before baking. Sauce Distribution: Leave 1-inch border for crust and avoid over-saucing which creates soggy pizza. Cheese Melting: Fresh mozzarella releases moisture, so pat dry before using or use low-moisture mozzarella for less soggy results. Baking Strategy: High heat (475F/246C) creates crispy crust and properly melted cheese – don’t be tempted to lower temperature.