Recipe Box
Link copied!Cassava Flour Pizza Crust
by:
LivingLowLectin
February 19, 2026
Pizza has always been more than just a meal. It’s comfort, tradition, and something many people miss when they begin adjusting their diet. My approach to low-lectin cooking isn’t about eliminating favorite foods, it’s about reworking them in a way that feels better in the body. For some individuals, modern wheat can be one of the biggest sources of lectin exposure, especially when it shows up frequently in refined forms like pizza crust. This cassava flour pizza crust is a practical adaptation of a classic. Cassava, a starchy root vegetable, offers a lower-lectin alternative to wheat when properly processed. The result is a crust that’s crisp on the outside, sturdy enough for toppings, and satisfying without relying on gluten. It allows you to enjoy a familiar comfort food while reducing one of the most common pressure points in a lower-lectin lifestyle.
Cassava Flour Pizza Crust
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 Minutes | 10 Minutes | 20 Minutes |
Servings: 2
Ingredients:
- 2 cups cassava flour
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon baking powder (aluminum-free)
- ¾ to 1 cup warm water
Directions:
- In a large bowl, combine the cassava flour, salt, and baking powder. Stir to distribute evenly. Add the olive oil and begin mixing with a spoon or your hands. Slowly add warm water, a little at a time, until a soft, pliable dough forms. Cassava flour absorbs moisture quickly, so pause between additions.
- Knead the dough gently for one to two minutes. It should be smooth and slightly elastic, but not sticky. If it cracks, add a tablespoon of water. If it feels wet, dust lightly with more flour.
- Place the dough between two sheets of parchment paper and roll it into a circle or rectangle about ¼ inch thick. Transfer the dough, parchment and all, onto a baking sheet.
- Preheat the oven to 425°F (218°C). Bake the crust for 12-15 minutes, until the edges begin to firm and lightly color. Remove from the oven, add toppings, and return to the oven for another 8-10 minutes until fully cooked.
- Let the pizza rest for a few minutes before slicing. This helps the structure set and improves texture.
Notes:Some toppings are better cooked if you place them on when first putting the pizza in the oven.
Originally posted at: https://livinglowlectin.com/recipes/cassava-flour-pizza-crust-a-low-lectin-take-on-a-familiar-comfort/
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This recipe isn’t about perfection or rigid food rules. It’s about pattern recognition and thoughtful substitutions. By swapping out refined wheat for cassava flour and paying attention to proper cooking methods, you can recreate a favorite meal in a way that may feel more predictable and supportive for digestion. If you’d like to explore the science behind lectins, modern wheat, and how this crust fits into a broader low-lectin approach, I share the full discussion on my website. You’ll find deeper research insights, preparation tips, and practical strategies for adapting everyday meals without giving up the foods you love.