Grain free, gluten free, vegan, 4-ingredient pizza crust! I am so happy with the way this turned out. It held up really well and was so yummy. Obviously not like the real thing, nor will it ever be like the real thing but it was still really satisfying!
Crust (makes 2 small pizzas)
•~2 cups boiled and mashed gold potatoes (set out until room temp)
•1 tbsp potato starch
•3-4 tbsp cassava flour (start with 3 and see how the texture is—you don’t want it to be too dry by adding the 4th tbsp. but if the dough isn’t holding well then add it)
•garlic powder (optional)
•¼ cup cashews, soaked for a few hours
•2 cloves of garlic
•1 cup steamed or boiled gold potatoes
•juice of ½ a lemon
•splash of apple cider vinegar (optional)
•cayenne pepper (optional)
•water to thin
Preheat the oven to 425 degrees F. Place all the crust ingredients in a medium sized mixing bowl and mix it all together with your hands until a nice dough forms, without overworking it (overworking will dry it out). Form the dough into a large ball and split it in two. You can try to make one big one but I haven’t tried it so I can’t be sure it will work out for you lol. On a baking sheet lined with unbleached parchment paper, use your hands to shape the pizzas. You don’t want them to be too thin in the middle and cause it to break/flop but you also don’t want it to be so thick that it won’t cook well. Once you have a nice shape and thickness, place your pizzas in the oven for 40 minutes. You may get some bubbles but that’s a good sign. While your crusts are baking, place all the cashew cheese sauce ingredients into a high-speed blender and blend until smooth. Taste and adjust flavors to your preferences, and/or add water until your desired consistency is reached. Once your crusts are crispy and cooked though, take them out of the oven. Add your any tomato sauce, toppings and cashew cheeze and place them back in the oven until the toppings are cooked. I did tomato sauce, mushrooms, onion, and black olives with the cheese drizzled on top. If you are doing any kind of sauce, make sure to keep it light. Adding too much sauce may cause the middle to get soggy. This crust held up so well I didn’t experience any sogginess but…I’m going to say it just in case. Once they’re done, let them cool for a litle on a cooling rack or if you don’t have one of those like me you can just put them on the burners on the stove (not turned on) which kind of resembles a rack. This prevents condensation/wetness from building under the pizza on the plate again, preventing sogginess. Top with a little more salt and pinch of pepper before eating.